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2015-12-12
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We had lunch at Bo Innovation. We tried the lunch set, plus the Char Siu Bao.The meal started with spring onion egg waffle, a Hongkongese street fare. I have to say, it's not the kind of egg waffle I like -- it's too crispy, without the eggy cake-like centre.Then the molecular char siu bao came. It's the typical spherication trick and I'm sure it takes countless experiments to achieve. The fun is there, but when it comes to taste and texture, I missed the real char siu bao. Our starters include
The meal started with spring onion egg waffle, a Hongkongese street fare. I have to say, it's not the kind of egg waffle I like -- it's too crispy, without the eggy cake-like centre.
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