Bo Innovation (Moved)

👅味道95分，每次都好期待下一道菜，全部充滿香港特色🇭🇰💁🏽‍♂️服務90分，好詳細介紹每道菜用料同製作方法。🏙環境85分，暗暗地有情調，有啲公仔擺設拎住黃傘😯餐廳好有心思，餐具設計都好精緻，有細心襯過。.🎡餐廳間唔中會轉主題，隨主題轉唔同菜式。到你體驗既時候可能已經同我唔同架喇！book時，主題係wedding，到我食已經轉左做”圓”。.💰網上預訂有優惠：$1500+10% /person.小編大概早兩個半星期book 2位去慶祝生日，要比$2000訂金先真正預留枱架！🎂慶祝生日佢會幫你甜品寫字插蠟燭，📸幫你影即影即有，送比你留念。.🌫抹個手都可以好大陣仗~上菜前，waiter拎出經典雙妹嚜花露水，成枝倒入一個”海浪拍打岩石”既銀色器皿入面，冒出夢幻白煙，同時濕毛巾發大，供抹手消毒。.🟡主題: The Story of “O” (”圓”美)，有12道菜。.1.🔸O (圓)食粒蕎頭，茅台酒橄欖，開開胃。走馬燈旋轉盤有3款糕點，表面網狀脆片：中間夾住好香濃既烤鴨鴨肝。碗狀糕點：砂礓雞味，亦用左芒果，青芒果整。綠色糯米糍：糭味好出，中心餡料用蕃薯乾，瑤柱，鹹蛋黃製。銀色樹上鳥巢狀：口感酥脆，係咖喱魚蛋味。迷你格仔餅：蔥油格仔餅，由蔥，牛油果，芝士製作。.2.🔸The big 3 O (大三元)識打牌既都知大三元有紅中，發財，白板。碟印有中發白之餘，食物都有元素係其中。中：最頂有紅色既法國胡椒。白：中間有彈牙既蟶子肉，下層係超濃蟶子味既mousse。發： 最底係綠色既髮菜絲蘆筍湯。.3.🔸O to the dragon紀念香港一個鐘意食蠔油牛肉既龍，waiter話食完會知邊個，心諗點會知咁神奇？扮蠔油牛肉既係燒拖羅，仲用左中國白酒整，旁邊有兩片蠔葉，食落真係有啲腥味，我唔鐘意。最後，食到見碟底出現佢個樣喇，我知邊個了~.4.🔸OMG鮮鮑魚薄片，配魚子醬，加少許酸酸地finger lime中和味道。底下由綠豆，牛油，煮到似薯蓉狀態，細滑香口。.5.🔸Tai O大澳漁業，出名蝦醬，海味乾貨。蝦米油自製，用蝦米同油煮左48hrs，超香。意大利珍珠米，上面放北海道海膽，醃製青瓜，蝦鬆。珍珠米好煙韌，又入味，整體好有鹹香。.6.🔸0070=檸，含有鹹檸檬，檸檬，白酒，用帝王杯裝。味道清新得黎，酸鹹甜融合，有特定手法拎住飲。.7.🔸XO表面落無肉XO醬，用蘑菇，香菇，辣椒，豆豉，蒜頭整。底下有新鮮腐皮，枝豆，汁係用鵝肝，黃酒去煮，腐皮稔得黎好吸味，索哂啲汁。.8.🔸Smoke O在澳洲M9和牛表面塗上煙燻牛肉汁，超腍又入味。隔離黃色圓形啫喱狀係紅蘿蔔整，食落自然清甜，冇青味。表面沈左啲黑色粉末，由蔥造成，令味道更香。.9.🔸Chicken BO用公雞碗裝，碗上既公雞，牡丹花，蕉葉，寓意身體健康。黃油雞湯意大利米Risotto，佢冇落芝士，冇咁油膩。鮑魚磨成粉鋪喺面增加香味，意大利米扁身及硬身，亦都入味。.10.🔸JellO蜜糖啫喱代替魚翅，甜甜地，中間有黑松露，底下由南北杏汁底，但苦苦地，有啲藥水味。另外有枝山楂味嘅醋，比你吱落去。11.🔸8🎂慶祝生日，為你寫字，插蠟燭，送即影即有📸甜品香茅味冬甩配Cream cheese雪糕同檸檬gel。另外用八珍甜醋整咗士多啤梨crumble，落埋一齊食。.12.🔸Shek O綠茶味啫喱糖，上面有香片白桃gel，番石榴。.🍬最後推上超大盤嘅糖果，比個小紙袋裝住返屋企。入面有香港特色大白兔糖，椰子糖，山楂餅。🔖仲有明信片送返俾你，一面係獅子山，另一面係一開始走馬燈轉盤上嘅圖案，首尾呼應！有細心留意既話，原來Menu一早已經有獅子山線條🦁😯💛總括嚟講，呢餐真心意想不到超級滿意💛…Read More

Our dinner at Bo Innovation was an aesthetic feast. And one with a theme that pays tribute to old Hong Kong. Each course was beautifully presented, carefully constructed, and endowed with its own meaning and story. More importantly, the food was portioned so that you would be able to try twenty different combinations of flavors and textures, each ranging from bitesize to five spoonfuls, without ballooning your stomach.The highlight, to me, was not only the aesthetics and the story, but brainchild and head chef Alvin Leung Jr’s courage to bring the most unconventional, amusing yet pleasurable flavors together without needing to use an excess of anything—whether it be sea urchin, salt, or some other greasy condiment—as a shortcut to tantalize our brains. Everything was as plain as they could be, yet no less intriguing and satisfying. That is not something to be taken for granted, as many restaurants load their food with butter/oil and salt to up the game from your regular home-cooking. Of course, not every flavor combination will be your favorite, but it would be a surprise, a contrast, much like life itself.The restaurant was also furnished with many interesting details that added to my experience. Servers are generally courteous, and we were also introduced by Chef Alvin himself to many of the courses we were served. Again, that is something I appreciate as you will never interact with chefs at many restaurants.If I had to complain about something, it would be the air conditioning that was blasting at North Pole-like temperature that was perhaps more comfortable for those working than those sitting for hours without moving. And after-sales services seemed also to be lacking—in order to complete the review I had just some queries about a few of the dishes of the night, and after being thrown around like a ball and redirected four times between various members of the hosting team I was given the response from the manager that it would take him a few days to get back to me as they are busy and “the menu will be changed starting tomorrow anyway”. I chased them once more after five days and finally received a response on the eighth day of my request.I can’t make a recommendation for or against Bo Innovation. It really depends on whether this is the sort of thing that intrigues and pleases you. For me, at least, the cultural reference and explicit love for Hong Kong—as reflected in the effort put into endowing each course with a special significance—gave the experience its unique significance. And as I was with my closest friend who enjoys creative and imaginative food, it was a worthwhile visit.Food RundownTaste of marriage 婚姻滋味 – The meal starts with the five "tastes" of marriage, namely, savory, sour, spicy, bitter, and sweet. The first bite represents the sour aspect of marriage. It's  a sea urchin and miso-topped glutinous “dumpling” with shrimp floss and a few droplets of very dense Chinese vinegar. The combination was quite unusual, and I can’t really say that I liked it.Savory comes as salty egg yolk, pork and red onion on deep-fried rice cracker. It’s beautiful, colorful, crunchy and, well, savory.The bitter aspect of marriage is a mini ice cream in disguise. What’s green and bitter? Well, it turns out that the ice cream was bitter melon and coconut flavored, with some smoked cod. It wasn’t that bitter after all, and with the buttery cone was pretty delightful. I didn’t quite discern the smoked cod, however.Spicy is a burnt cherry tomato with mayonnaise which was pretty appetizing. The chili pepper is optional, and was primarily used as a visual and prop for burning (not photographed) so that we can smell fumes mimicking Chinese-style firecrackers going off. Finally, the sweet aspect of marriage is presented inside a traditional bridal tea cup, with foie gras, lotus seed purée, dry red date and XO sauce. A most harmonious combination that we loved.Son of a scallop 帶來兒子Scallops were very tender and well marinated, going well with the thinly sliced lotus root. The subtle flavors of Chinese yellow wine and tomato consommé complemented them well. I didn’t quite like how strong the shiso plum was against the delicate scallop, but it was still interesting to try.The Phoenix rides the Dragon 龍鳳呈祥This was the star of the night. The steamed egg smelled like smokey ham. Morel added depth of flavor and the lobster (dragon) and stuffed chicken (phoenix) were a delight. The whole dish was simply splendid.Pisces paradise 雙魚得水Another beautifully executed dish with local tile fish going with slightly spicy mentaiko, some salmon roe, tomato sauce and notes of Sichuan peppercorn. The fregola sucks up all the fish stock and butter and is very hearty.Rich abalone 鮑羅萬有The mung bean mash below turned out to be a bit heavy and overpowered the abalone and caviar in consistency. But the butter poached abalone was very enjoyable, sliced paper thin for maximum tenderness.7 happiness 七囍Being a drink this was an unexpected course, and it was mainly 7-up and a local gin (called Perfume Tree Gin) mulled with a blend of spices, including cinnamon, cardamom, star anise, lemongrass and vanilla. It was refreshing, but I thought two sips would do as the sweetness was paralyzing.Miss Piggy goes red 紅運當頭The theme is pork and red here, and we start clockwise from the little white celeriac flower. That was made with pork ear and pork knuckle. It didn’t make a big impact on me. Next was slow-roasted suckling pig with beetroot sweet sauce, which was standard, crispy suckling pig skin that reminds one very much of traditional, festive Cantonese feasts. Then, we have a cute-looking blood pudding wrapped with deep-fried bits of rice paper. At the time of eating I didn’t know it was blood pudding, and it tasted nothing like it. I just found it to be pretty intense in the mouth and I quite liked the texture and flavor. Following this is pork braised in vinegar and sugar with orange zest. I thought this was a little too sour for my liking, but it was nevertheless interesting contrast with the rest. Finally, and probably the best, was the suckling pig wellington with Chu Hon sauce, possibly the smallest wellington I have ever seen and eaten.Cheerful grains 幸福美滿This dish was wonderful and memorable. The nine-grain mix included red rice, quinoa, sunflower seed, pumpkin seeed, couscous, corn and rice. It was nutty and hearty and while the top layer was toasted and crispy, the bottom was a pasty pool of blended cooked rice, which resulted in rich and contrasting textures and flavors. A most thoughtful dish for simple grains.Unbroken lineages 連綿不絕This was deep-fried “e-fu” noodles, a particularly popular kind of Cantonese-style noodles. Noodles are typically a symbol of longevity, but here it also symbolizes unbroken lineages, something that Chinese parents are often obsessed about. This is surprisingly a dessert—the “unbroken” noodle is deep-fried and coated in honey, tasting a little bit like churros, perhaps a tropical version, as it is served with coconut ice cream, dried longan fruit and porcini crumble. A dessert full of imagination and novelty.No shark fins 魚翅As the trend is to boycott shark fin, we have something that looks like shark fin, but is made with honey jelly, peach gum, yuzu and Osmanthus vinegar. I’m not a fan of Chinese dessert, so this didn’t speak much to me.Comes after sex 百富添丁Quite interesting served in a baby food container. You are also given an old Hello Kitty plastic spoon to eat this for maximum drama. The white part is a salty mousse with subtle flavors of mui choy pork. The rest is chocolate mouse and caramel crumble. Mui choy pork is a classic Hakka dish made with pickled mustard and fatty pork. This must be the first such dessert I have had. The savory-sweet combination was pretty irresistible. I couldn’t really taste mui choy pork to be honest, but the salty mousse was addictive.V generation 五世其昌Five items to make for five prosperous generations: cooked sweetened apple, “pat chun” vinegar, chestnut mousse with Chinese white wine, and ginger foam. This was light and quite OK as the flavors worked nicely together.…Read More

一直聽聞廚魔及Bo Innovation分子料理有幾特別及幾好食，今日終於有幸食到。我和三位朋友兼同學一齊食，首先飲了餐廳自家品牌來自德國酒莊的酒，慶祝一番!每一道菜不單止是藝術品，而背後都有其故事， 由廚魔親自或他的下屬悉心介紹每一道菜用料及其名，而每道菜都充滿驚喜，想像到廚魔對食物的要求及執著，真係名副其實的Master Chef!我從未食過一間餐廳係咁有心思及香港情懷，環境優美令人好舒服和享受每一道，令我一試難忘!…Read More

今次终于订到以分子料理闻名的Bo Innovation，一尝其午市和牛套餐。餐厅位于Jsense二楼平台，单独电梯入口，阳台处可以望见街景和修顿球场，餐厅装修走简约工业风，加以开放厨房，和分子料理的氛围很搭调。讲回前菜，婚姻滋味。餐厅首先以漫画展现了婚姻五味，酸甜苦辣咸。之后以不同形式的分子料理一一呈现每种滋味：咸，为分子小笼包；酸，为黑醋汤圆；苦，为苦瓜sorbet；辣，为烟熏jalapeno配红椒番茄；甜，为醉鹅肝拌红枣桃胶。道道精彩，处处惊喜。开场就是分子料理的极致呈现，视觉和味觉的双重享受。带来儿子，顾名思义，带子为主的料理。呈现极为写意，荷叶盘上片片粉白的带子，零星点缀的荷叶、藕片、紫苏花、罗勒油，以及清澈的花雕汤底，呈现了一方盛夏美景，荷叶田田，波光粼粼。食入也是一片清新，带子的鲜甜和花雕相得益彰，脆嫩的蔬菜给予了舌尖更丰富的口感，不知不觉清盘了。双鱼得水，首先，大赞盘子，形状好看，且上桌时热气腾腾，做到了米其林得星餐厅应有的细心。kinki鱼铺上鲜红的明太子，下方垫的是意式小米和鱿鱼切块，佐以金色咸鲜酱汁，零星乌鱼子屑洒在其上，又一次口感和视觉的双重惊喜。鲍罗万有，口感爽脆的鲍鱼片，垫以细滑豌豆泥，上面是咸鲜鱼子酱，和零星的指橙粒，吃一口味道也是包罗万有，格外满足。鸳鸯，一个“外表平平无奇”的超级惊喜，“肠粉”皮里包的蛋黄，切开来配合丝滑奶香芝士与黑松露屑一起入口，这种美味的冲击，实在难以用语言形容。今日目前为止最大的惊喜。和牛，佐以鲍鱼酱汁、虫草花、牛肝菌。无可挑剔的细嫩肉质，用刀轻轻一划就分开，入口即化，油香四溢，无比满足。个人觉得稍稍可以再商榷的是牛肝菌，略带草青味，个人感觉和整道菜的其他味道不是很和谐。但，和牛是无敌的，鲍鱼酱汁也是满分神作。（不是）鱼翅，pre甜点，分子料理小巧思，蜜糖jelly条，环保又有趣。百福添丁，小小米糊罐加上婴儿塑料匙羹，呈现的很有趣。食物配搭方面，朱古力mousse、梅干菜泡沫、焦糖脆脆，要想甜加点盐的经典范例。梅干菜的鮮在这里是意外之喜。五世其昌，甜醋为基底味道的收官甜品，苹果丁、姜醋酱、cream custard、紫苏花，天马行空却意外合拍的味道，给这一餐画下的完美的句号。不愧是米其林二星水准的餐厅，食品无可挑剔、惊喜连连，而服务和讲解也是周到细致，不枉此行。…Read More

疫情期間一試tasting menu成餐飯都好有趣驚喜同味蕾衝擊你話好好食咩? 不至於, 但係係新既刺激. 亦有反思. 其實建議食之前千其唔好睇menu, 唔好睇人食評, 免得劇透左. 食得出廚魔創意爆棚又好愛香港一個人一定要真係好很鐘意香港先可以創造到呢d新菜式出黎respect.…Read More

話說同朋友講要食份子料理已經講左2年起碼，今日終於得償所願。 份子料理在於見到個樣以為實係咁樣味，不過結果往往出乎意料。 待應每上一度菜都會解釋下個內容同食法，好令你細味品嚐當中感覺。餐廳今期主題內容係婚宴，甜酸苦辣係每對夫婦必經階段，最後目的當然係執子之手，與子偕老。希望我所有既朋友都幸福美滿！只可以放12張相片，仲有後續幾個甜品也超贊。7月妹妹生日，我一定再去，唔知到時會唔會換另一個menu呢😆…Read More

第一次食份子料理就比左呢間有米芝蓮二星既廚魔✨我地揀左Tasting of Marriage 呢個set，每道菜都好新奇，係味覺、視覺同嗅覺嘅享受💖.♦ 婚姻滋味⋆作為第一道菜，廚魔以甜酸苦辣咸做主題去煮每樣菜式，更融合中式過大禮既主題～當中包括左鵝肝凍..苦瓜雪糕等等.♦ X-treme 小籠包⋆呢個係餐廳嘅招牌菜！佢就好似一粒湯圓咁，入面亦冇豬肉，但食落就同小籠包一模一樣！. ♦ 帶來兒子⋆用左諧音「帶子」來做呢道菜，帶子食落比平時嘅更爽口，質感唔同咗但又好鮮甜。另外加咗用女兒紅浸嘅蓮藕同湯底，又係一個好特別嘅組合.♦ 和牛 ⋆用左M9+澳洲和牛，再配上中式蟲草花。和牛唔會好肥，肉味好濃郁。上面仲有新鮮黑松露～.♦ 鮑羅萬有 ⋆ 呢個係我最鐘意既一道菜丫！鮑魚切成一片片，好爽又似食緊螺肉咁。下面係豆蓉，再加上caviar。一羹食哂3樣好夾，味道好多層次.♦ 鴛鴦⋆呢道菜好新穎，用帶子做嘅腸粉包住蛋黃，上面再加左milk cheese同黑松露。撈埋一齊食，唔知自己食緊咩😂但又幾好食咁.…Read More

2月6日晚市仍然不設堂食，因為大家都以為會解禁，餐廳都接受我哋預訂晚飯，最後餐廳聯絡我哋改為食3-6點，而且仲額外比咗個8折優惠😅我哋到場時仲有幾多客，大約4點，已經只剩我哋一枱包場，所以疫情對飲食業真係影響好大😔當日因為舊歷新年前嘅最後一個星期六，所以食好啲，簡咗Full menu，而佢哋menu主打婚宴，感覺都幾得意，由頭食到尾，好似去飲喜酒咁😅婚姻滋味，甜酸苦辣鹹，預意婚姻中嘅情況，相中已有5種食物，每樣細細件，唔太飽，作為開場，幾好😄帶來兒子👦🏼其實係帶子切薄片，食落似鮑魚片多啲😄龍鳳呈祥，好好味😋雙魚得水鮑羅萬有呢度菜係整晚最好食嘅一度菜🥰七囍-敬酒😄（七喜+Gin)鴻運當頭乳豬件😋幸福美滿連綿不絕不吃魚翅，甜品百福添丁，甜品之一五世其昌，甜品之一…Read More

早排同朋友慶祝生日就去咗試廚魔7道菜午餐($680+10%/ pax)。當日菜單係以「婚姻婚嫁」做主題💍🧧，而主廚為咗突顯婚姻不同階段嘅感覺，菜式調味甜酸苦辣鹹都有，為客人帶嚟味蕾上嘅衝擊，非常特別。「甜」係用咗新抱茶嘅概念，有紅棗啫喱，鵝肝，食落有啲似食緊甜品，好重紅棗味。「酸」係海膽湯圓配上自家秘製陳醋。「苦」 苦瓜椰子雪芭，食落都幾清新。當中印象最深刻一定係「辣」，佢一用火機點我就開始流眼水同咳🙂個辣椒車厘茄食落又真係幾辣下。 𝐒𝐨𝐧 𝐨𝐟 𝐚 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 帶來兒子 - 其實係帶子，蓮藕再加上女兒紅。帶子好鮮甜，不過我就覺得佢酒味有啲太濃，好似我唔飲酒嘅就未必會咁鍾意。𝐏𝐢𝐬𝐜𝐞𝐬 𝐏𝐚𝐫𝐚𝐝𝐢𝐬𝐞 雙魚得水 - 唔鍾意食魚嘅我表示個魚我鍾意，石斑魚嘅肉質好嫩滑，魷魚又鮮嫩，不錯🤤我地仲額外叫咗招牌一口爆汁小籠包(+$90)，一咬開啲汁真係喺你口腔水爆晒出嚟，都幾特別。主菜𝐒𝐮𝐜𝐤𝐥𝐢𝐧𝐠 𝐏𝐢𝐠係有5款(啖)用咗唔同烹調手法嘅豬。個乳豬肥瘦分明，個皮好脆。糖醋豬非常入味，好香香橙味。威靈頓豬，個皮好淋，不過成件事有少少怪😅都係嗰句俾我揀一定係揀食威靈頓牛🤣甜品都好得意，啲器皿餐具好有心思。𝐂𝐨𝐦𝐞𝐬 𝐀𝐟𝐭𝐞𝐫 𝐒𝐞𝐱百福添丁 - 我真係冇諗過梅菜會出現喺甜品度😧食落有淡淡梅菜嘅鹹香，整體嚟講就係一個好濃朱古力味嘅mousse😋 同埋好搞笑佢係俾個Hello Kitty匙羹你食㗎😂𝐕 𝐆𝐞𝐧𝐞𝐫𝐚𝐭𝐢𝐨𝐧 五世其昌 - 睇名一定估唔到呢個係咩甜品😅原來係八珍甜醋再加燉蘋果，酸酸甜甜，連雪糕一齊食都幾好食🍎𝐍𝐨 𝐒𝐡𝐚𝐫𝐤 𝐅𝐢𝐧𝐬不吃魚翅 - 啫喱條製成嘅「魚翅」，菠蘿味好重，略為甜咗少少。喺食呢一餐之前我係非常期待，成個用餐過程係享受嘅，廚師同侍應每道菜講解好詳盡，亦好好服務，整體設計上係真係非常有心思。不過老實講，如果係以米芝蓮兩星嘅水準嚟講我都幾失望，加上佢好多道菜都用咗辣同酒嘅元素，可能唔係特別啱我口味啦，我係期待食物方面再高水準啲。如果有特別日子慶祝都可以考慮嚟試下嘅🥢…Read More

❀ 廚魔 #灣仔 ❀❗️印象最深米芝蓮二星 香港懷舊味道分子料理❗️——————————————————聖誕節嚟到呢間位於灣仔嘅米芝蓮二星餐廳慶祝(拖延症發作)，每道菜都十分有水準，食到讚不絕口，到而家依然係我心目中暫時最出色嘅米芝蓮餐廳，超級極度大力推薦💖大廚Alvin Leung擅長用高超嘅技術將香港味道以分子料理呈現，每道菜都超乎所想，定期會更換主題Menu，而當時當然就係以聖誕作為主題🌟。.餐廳只有一層，裝修感覺較為新派，但又夾雜着一啲古舊嘅畫作裝飾，碗碟方面都保留傳統中國嘅設計，亦喺唔少細節保留咗香港嘅特色 e.g.獅子山嘅輪廓🤩。.本身揀咗午市五道菜$800，但可能因為當時冇晚市，職員當日同我哋講只要加$400就可以食到13道菜嘅晚市Menu，原價$2380，見到咁抵即刻轉咗做晚市Menu，好彩有轉咗，真係非常出色❣️！.開始前，侍應會用香港第一個本土化妝品品牌雙妹嘜花露水倒落紙巾上供你抹手，fancy得來有回應咗懷舊香港嘅主題☺️之後每上一道菜，侍應都會作詳細介紹，有別於我對分子料理嘅理解，並唔係單單煙、泡，而係用精湛嘅技術，將平時熟悉嘅味道以新奇嘅外貌呈現，同時間令到味道更加昇華🔥！.✷𝑀𝑒𝓃𝓊✷☞ Truffle and Caviar Feast 2020 $1200pp (discounted, original $2380)因為佢哋嘅Menu會定期轉換，所以我當時食到嘅款式同而家嘅不盡相同，只供大家參考。♥ Child’s Play雖然係頭盤，但應該亦係佢哋最signature嘅一款🌟！以兒時玩意作為主題，有棋類、「雞蛋仔」等，一見到仲以為係幾道唔同嘅菜式，點知原來都係child’s play，好抵食！分別有包住南乳鵝肝嘅糯米糍、脆炸火雞皮包薑粉火雞內臟、腐乳味雪糕配爽口辣梨、脆皮魚子、辣味泡芙、一口爆汁小籠包。全部味道都非常新奇，但又非常夾，多種層次喺口腔度爆發出嚟真係好出色😆！.♥ Oyster in Red有趣嘅一點係佢哋會擺成樽女兒紅伴碟，冇實質嘅用途，但增添少許玩意🤣。用上爽滑法國珍珠蠔，配紅桑子醬、蕃茄清湯及女兒紅製成嘅冰粒，酸酸甜甜，涼涼地，極度清新，非常高質嘅開胃前菜☺️！.♥ Soul Food賣相相對簡單但係我其中最愛嘅一道💕！極度嫩滑嘅銀鱈魚，包住好香嘅黑松露鵝肝，入口即溶，係我暫時食過最出色嘅鵝肝🥳。再配上黑松露片、淮山片，最後以醬油昆布汁調味，味道一流！.♥ White Christmas進化版日本流心蛋🍳！用帶子製成薄衣，一切開，啲蛋醬湧現出嚟。配上西藏黃牛芝士汁、白松露，係個味道相對香濃嘅一道🧀。覺得呢個相對冇咁出色，個芝士汁有啲膩，同普遍嘅芝士醬差唔多。.♥ King Abalone 唔係原隻鮑魚，而係切片咁😯。配上一大堆魚子醬，鮮味十足。最正係pat綠豆蓉，綠豆同牛油各佔50%，香滑到不得了，比起一般薯蓉更出色🥰！.♥ Christmas Spirit 將外國mulled wine嘅概念帶入，但用上本地gin🍺。自己一向唔好飲酒，所以唔太識評論，但係都算幾易入口，甜甜地幾好飲。.♥ Chinese Santa Sleigh用上鹿肉製成嘅慕絲，真係第一次食😳。打到溶爛，唔會食到鹿肉嘅口感，相反有少少似鵝肝。加咗粒甜甜地嘅紅菜頭波、蘑菇，成個配搭非常特別！.♥ Beef in a Manager 算係咁多道菜當中相對普遍，但烹調出色。用澳洲和牛，係真係入口即溶🤯！配上蟲草花、牛肉燒汁，令到牛味更加突出。.♥ Left Over Turkey 最後一道鹹食，係個粟米蘆筍火雞湯飯，相對普通🙈。不過店員會即席刨鮑魚片乾，為個湯飯增添少少鮮味。.♥ North Star終於嚟到甜品，其實已經極度飽😂。覺得甜品整體冇鹹食咁突出，但都好好味。首先係白桃sorbet，配楊桃脆片、楊桃粒，清新解膩。.♥ No Shark Fins跟住係用啫喱條製成嘅偽魚翅甜品。味道主要為南北杏汁，略嫌有啲似杏仁霜嘅味道，自己唔係太接受到🙈。.♥ Birth of the Messia呢個好食到不得了😍！自己本身都好鍾意食麵包布甸，呢個係一個昇華版本。可愛地用baby food樽裝住，內裏係加入咗Rum酒嘅麵包布甸，仲有焦糖、提子乾、松子仁。暖粒粒咁呈上，好味到冇得頂😆！.♥ True 8最後呢個同第一個有啲似。不過今次就係車厘子泡沫，再配上甜醋釀梨、栗子白酒，同一塊富有聖誕節氣息嘅印度茶餅。自己對於呢啲一少pat嘅甜品冇乜太大嘅喜好😶不過個車厘子味道唔假，而且口感嘅層次都豐富。另外亦呈上咗一樽甜醋做裝飾，都幾搞笑。——————————————————✨整體味道: 4.9/5 ✨環境裝修: 4.2/5✨服務態度: 4.5/5✨性價比: 4.8/5 (discounted)✨再訪興趣: 4.3/5 .💞整體來講真係超級好味，每道菜都極有驚喜，箇中味道、口感嘅層次非常豐富，成個Menu就好似呈現緊一個故事咁，係我暫時最愛嘅米芝蓮餐廳💖而且好欣賞餐廳堅持保留香港傳統嘅味道，亦用上好多香港傳統特色物品，但同時間又加入咗大廚自己嘅創意，非常有心思，極度推薦大家要試！…Read More

我一直都好admire 破格嘅人，欣賞佢哋嘅勇氣！自從睇完Anthony Bourdain 多年前嘅介紹，我已經好想慕名一試Alvin Leung, Bo Innovation 分子料理。我終於有機會喇！仲咁啱遇到「The Big Red Hong Kong Wedding 」呢個主題，我真係十二萬分期待！每一道菜都係一件藝術品。天馬行空得嚟竟然可以配合得咁天衣無縫。Alvin 唔單止係一位廚師，佢簡直係一位魔術師，所以「廚魔」呢個名，Alvin 大廚真係名符其實！「點解咁都可以諗到嘅？」我真係每食一道菜我都變心心眼😍第一道菜係「婚姻滋味」。一段婚姻冇可能永遠都係甜蜜嘅，只有童話先會真係Happily Ever After。苦、酸、辣、咸、甜，先係一段真正關係嘅體驗。我食嘅時候真係好感動，點解食物可以釋出婚姻嘅真諦？第二道係「帶來兒子」。結婚之後生子，雖然現今社會唔係每一對夫妻都會選擇生BB，但係如果屋企多個小朋友，得確會多好多歡樂。帶子當然係主角，半生熟，好鮮甜。清湯加入女兒紅，鮮味更上一層樓。第三道係「龍鳯呈祥」。龍蝦有兩種煮法；一個係用牛油煮；一個係用蒸，兩款都好鮮嫰，我比較喜歡蒸嗰款，因為唔係全熟，有D似carpaccio 。下面嘅蒸雞肉慕絲非常滑，好和諧，好似一段健康嘅婚姻？！一切都順利，美好？！第四道菜「雙魚得水」。上枱時，個碟已經好配合菜名。雙魚係石斑魚同魷魚；兩款魚肉都十分嫰滑，味道不容置疑。我反而未食過呢款一粒粒嘅中東意大利粉，煙煙靭靭，好特別。加上明太子蕃茄汁，酸酸甜甜，我食晒全碟！第五道「鮑羅萬有」。鮑魚片切到薄薄，好似花瓣一樣，下面墊底嘅係做到好似mashed potato 嘅綠豆蓉，口感軟滑又唔漏。魚子醬加上金箔，富貴高尚，意頭十足。第六道菜「七囍」，係7-up 加Gin。個杯好得意，好似以前皇帝用嘅杯。Gin 係Perfume Tree Gin，香港本土製造，入面加咗七款香料，有雪呢拿、香茅、八角、肉桂同其他香料去釀製，好香好特別。7-up係用美國懷舊汽水樽裝住，好有心思。食咗幾道菜之後飲一杯，take a break，又可以繼續食。第七道係「鴻運當頭」，入面有5樣豬肉食品。其中一款韭菜豬紅炸卷，我唔敢試。因為我真係接受唔到豬紅，不過我老公話呢個炸卷囗感似金沙豆腐。旁邊嘅韭菜醬易中和咗豬紅嘅味道。我比較鍾意黑包嗰舊炆乳豬。乳豬卷起，入面有甜甜嘅橙桔蓉，食落口唔會膩。第八道係「幸福美滿」，有十種唔同嘅稻米加埋米糊喺底，口感豐富。大廚靈感係來由飲宴到最後都會有炒粉麵飯，所以就有呢款飯味十足嘅菜式。第九道菜係「連綿不絕」，係飲宴嘅炒麵。炸麵配上龍眼乾碎同椰子雪糕。麵條炸到好似一條彈弓，代表婚姻關係時鬆時緊，不會斷裂。第十道係「不吃魚翅」。我都已經好耐冇再食魚翅，大家都唔好再濫殺鯊魚喇！呢個甜品真係好似做到一碗翅咁，魚翅係用椰青水整，濃湯就係菠蘿汁。Piña Colada 嘅變奏版。第十一道係「百福添丁」即係「梅菜扣肉」即係朱古力慕絲加話梅乾粒放入Baby’s food Jar。我已經好飽，所以只係淺嘗即止。老公幫我包埋手尾☺️最後就係「五世其昌」，食落好似食緊豬腳薑醋。有薑醋糖漿、薑味慕絲、雪糕、同煮軟咗嘅蘋果。本來好飽嘅我都忍唔住食埋呢個甜品。酸酸甜甜幫助消化。呢一味好特別嘅甜品，令到呢個「婚宴」俾人留下深刻圓滿嘅印象。…Read More

今次試呢間米芝連2星嘅分子料理，好得意好味！一開始侍應叫我地估第一道菜，除左有我的熟悉嘅飛行棋做碟之外，味道都係熟悉嘅味道，好得意，真係好似！每一道菜嘅造型都係香港熟悉嘅東西，當然唔少得街頭小食，齋係個視覺感觀已經加分腸粉豬腸粉更為人熟悉！每一道菜都有每一個故事！但我個人覺得前半part視覺味道方面都好正，但後半part就失色啲！因為後半part安排有啲失誤，同埋甜品太甜同有啲位又太酸，我就接受到嘅因為我鐘意酸，但妹妹就唔太喜歡，不過人生乜嘢都試下，點都要試一次！…Read More

This Michelin 2-star restaurant is located in Wanchai, created by the famous 'Demon Chef' Alvin Leung, who is famous for his techniques to break down the traditional Chinese food to the essence and then recreated in a new contemporary format, in the so-called 'molecular cuisine'. Stepping out of the lift we were greeted warmly by the staff, and seeing the neon lights I found it abstract and then the staff told me it was depicting the different MTR lines, which was truly interesting. This is among many other decorations the chef had put in the restaurant, from local cartoon characters, to old records and movie tickets adoring the walls, the whole ambience was one of fun and we were very pleased at the emphasis of our proud home Hong Kong. We had pre-ordered the signature 'The Big Hong Kong Wedding' ($1,500 each after the pre-paid discount). Before serving the dishes, the staff came with a metal box holding two dried piece of towels. Holding a bottle of Florida Water, a type of cologne with delicate aromas. The staff poured that to the towels, and probably because of the dried ice in the box, smoke started seeping out from the holes, bringing a nice fragrance to the environment. A clever way to prepare the towels for us to clean our hands before the meal, and the use of the local brand of florida water made it even more impressive.To pair with the food, I also opted for the wine tasting ($1,380). The sommelier came with the first wine, D Rose from Champagne Devaux, to pair with the first course 'Taste of Marriage'. There was a postcard showing many of the traditional food and beverages you would find in a wedding banquet, and the chef had brilliantly created five bite-size appetizers focusing on the five tastes: bitter, sour, spicy, savory and sweet. The first taste is Bitterness. The chef used bitter gourd to prepare a sorbet and then put on a miniature ice-cream cone, which got some finely diced smoked cod inside. A great starter with refreshing taste.Next we had the Sourness. The staff provided us a bottle with dropper, containing a nice aged Zhejiang vinegar which we added to the Japanese 'tong yuan' or gelatinous rice ball, with some tiny bits of dried shrimp inside, further wrapped with a basil leaf and on top a bit of sea urchin paste. Moving to Savory, the piece of rice cracker has some finely diced marinated salty lemon, salty pork meat, and salted egg yolk pieces. Both of them were very good in taste. I also like the pattern on the plate showing the demon holding the two words of happiness. The fourth taste was Spiciness. The staff used a lighter to ignite the piece of Sichuan pepper stem, creating a nice fragrance of spiciness as well as a visual effect like a firecracker, reminiscent of those found in wedding celebration. The cherry tomato had been sprinkled with some chili powder but were not excessively hot, in fact having a juicy sweet taste matching well with the spice. The final taste was Sweetness. Served in a traditional cup you would see when the newly wed presented the cup of tea to the parents, this dish contained two pieces of creamy foie gras terrine, with some peach gum cooked with a nice sauce prepared with red dates to give the sweetness. And to finish everything off, the lai see, or red packet actually also contained a piece of deep-fried beetroot. The second course is called 'Son of a Scallop'. The concept of the dish is that the Chinese name for scallop is equivalent to 'bringing a son', so the chef used a seared scallop and cut into pieces, with some thinly sliced lotus root served on a plate reminiscent of lotus leaf, and then pouring in a sauce made from the famous Chinese Huadiao wine 'daughter red'. Another mind-blowing example of how the chef created the dish from the concept, to the attention of all the details from plate and choice of ingredients. Before serving the second course the sommelier came to pour my second wine, an orange wine from Paraschos of Friuli, Italy. The Sauvignon grape has an interesting style, maybe not the best to drink on its own, but do pair quite well with the dish. The third course is called 'The Phoenix Rides the Dragon'. The phoenix is referring to the chicken mousse on the bottom of the bowl, which we all thought was steamed egg originally. But in fact it was a very silky smooth layer of chicken. And on it there were lobster, taking its Chinese name to signify dragon, along with pieces of true morels. Again impeccable in the complexity on flavors and presentation. The fourth course is called 'Pisces Paradise'. Two fishes were drawn on the plate to echo the name of the dish, and there is a piece of pan-seared horsehead tilefish served with a fish sauce broth, together with some small pieces of cuttlefish and couscous. The fish is flavorful, with the broth highly complementary on the taste. The couscous and cuttlefish offers a contrasting bite which made the overall experience truly magical.The fifth course is called 'Rich Abalone'. The chef had cooked the abalone and then thinly sliced it so on the texture it has a similar profile as a conch, intense on the flavors and also got a nice bite. The paste underneath is actually a mashed green bean which is creamy. On top there is a generous scoop of caviar which provided additional savory notes. Very rich in terms of flavors, and premium in the choice of ingredients, the wine paired is a Beaune Premier Cru from Domaine Fanny Sabre which is surprisingly matching, without any hint of fishy note when enjoying together with the abalone.The sixth course is called '7 Happiness'. Another amazing rendering, the staff brought us each a cup used in ancient times by the nobles and emperors to drink their wine, and then pour in front of us from a bottle of 7-up! The cocktail in fact was made by mixing the soft drink with Perfume Tree Gin, a gin made locally, with the chef adding a number of other herbs like lemongrass, clove, cinnamon to infuse with more flavors. First time I enjoyed a beverage using this cup, and the drink itself was quite nice too. The seventh course is an additional one I ordered, per the recommendation from the staff, because of the white truffle season we were in. This Duck Egg with White Truffle ($380) is in fact a rice roll with a running duck egg inside, and then served with a cheese sauce, plus some freshly shaved white truffle on top. When opening the glass jar the beautiful aromas of the truffle was so overwhelming, and the taste is also good, but comparatively this one has less of a surprise.The eighth course is called 'Miss Piggy Goes Red'. The chef prepares three different pieces, one being the roasted suckling pig, one being a pork belly braised with Zhejiang vinegar, and the other a deep-fried roll stuffed with pig blood. All of them are tasty but personally I found the first two was not as 'unexpected' as other dishes. The pleasant surprise came from the pig blood however. On the wine pairing, it was a Carmenere with the demon label, meaning a wine made for the restaurant, coming from Chile and owned by the celebrity Bernice Liu. The ninth course is called 'Cheerful Grains'. The dish contains a number of different rice grains, with different texture and bite, on top of a paste. Probably a bit drunk already by then, I don't have a good memory of how it tasted. But the concept comes from the fried rice being served at the end of the wedding banquet. The tenth course is called 'Unbroken Lineages'. From the idea of the noodles served at the wedding banquet, it was made to resemble a spring, in a single piece and unbroken. On the taste it was not as impressive though.Coming to the desserts, first comes a creative dish called 'No Shark Fins'. Served with a traditional covered tray we found in banquet when we were still kids, the 'shark fins' were in fact gelatin shreds made with pineapple juice, and then adding the sweet soup. Quite nice. Then another fun and amazing dish, 'Comes After Sex'. Served in a baby food jar, the dessert has a cream cap made to taste like braised pork belly with preserved vegetables, and underneath there is chocolate crumbles. Good in taste and impressive on the creativity. The wine paired is Les Clos de Paulilles from Banyuls.The last course is 'V Generation'. With the idea coming from the pig knuckles consumed after the mother giving birth, the dessert features the sweetened vinegar sauce, served in a mini vinegar urn. Opening the urn there are pieces of cracker, with the homemade ice-cream made with the vinegar sauce. A great finale for a fantastic meal.A surprise is the chocolate made to look like a tiny orange, serving as the petits fours. Nice wrap up for the dinner, the service throughout has been good, with each dish meticulously introduced and explained, and also the chef (not Alvin) came a couple of times himself to share with us. The bill was $5,324 and considering the total experience it was fair. It was certainly the most impressive meal I had in a long while, and in terms of creativity it was definitely top class. And I highly recommend to try this out. And I also look forward to the new menu so we can return and experience once again the amazing dishes from the Demon Chef.…Read More

今晚去了朋友介紹的米芝蓮餐廳食分子料理，慶祝我和老公的結婚兩周年。餐廳晚餐主題甘岩係 <<The Big Red Hong Kong Wedding>>，我就抱着興奮嘅心情去期待一下怎樣用分子料理嘅烹調技術來尋覓婚姻滋味。廚魔，依間餐廳係我見過最有特色，最別出心裁最能代表香港嘅餐廳。餐廳嘅佈局同裝修我都因為掛住享受美食而忘了影下相片，但可以話比大家知，從餐廳每一個格局同裝修都充滿香港情懷，就知道依度嘅老闆係有幾愛我地嘅香港。第一道菜餸便是《Taste of marriage》覺得非常有意思。婚姻路上，原本就是甜酸苦辣鹹 。湯匙上依粒貌似湯圓嘅物體，放落口，個外皮爆破後汁液流晒出嚟，品嘗後先發現原來呢個就係「小籠包」，分子料理正正是你見到嘅同你食落口嘅係兩樣東西，兩種感覺，有趣極。第二道：帶來兒子其實就是帶子第三道：龍鳳呈祥第四道：雙魚得水第五道：鮑羅萬有第六道：七囍第七道： 鴻運當頭第八道：幸福美滿第九道：連綿不絕第十道：不吃魚翅第十一道：百福添丁第12道：五世其昌總共12道菜中式分子料理，每道菜都大膽創新，視覺同味覺嘅兩種享受。食嘅過程唔單止品嚐美食本身嘅滋味，仲能夠產生一份共鳴，實在食得甜在心頭。…Read More

環境方面，沒有什麼雄偉的海景，不過藍色的裝修別具心思，天花的裝飾是模仿獅子山的形狀，配合餐單的條紋，料理的故事，有種懷舊和浪漫的感覺。一開始的Smell my grammy，非食用的，但是嗅覺和視覺享受，其露水釋放的香氣，的確有舊時代的風味。Child play作為前菜，運用了許多當代料理的手法，十分出色，尤其是小籠包和魚子醬配鵪鶉蛋，可算是鮮味炸彈，在引起食慾方面非常成功，而其帶來的兒童時候的回憶也是非常浪漫。而然之後的皮蛋配火腿，擺盤風格雖然特別，但並非特別吸引，味道也比較一般。甜蝦刺身，鮮甜彈牙，但不算特別，配搭豉油粉，青檸，蔥花等，以作三食，是有不同的風味配搭，的確不錯。其觸角則以炸的方法配合蝦醬，炸蝦香脆，醬汁味道濃郁，不錯。之後則有蝦油配搭粉絲，蝦油味道一般，粉絲配搭後有些微的鮮甜和辣味，算是不過不失。之後是以鮑魚配搭花椰菜醬，相傳都是李小龍最喜歡的食材，這一道菜味道偏向濃郁，調味非常合我味道，但是鮑魚是已切丁的方法處理，那種鮑魚獨特的口感在這一道菜難以吃到。之後的青蘋果，竹笙和馬蹄的配搭，用作影射為香港經濟默默耕耘的竹棚工人，這一道菜以微甜，爽口為主，主要用於有錢菜過渡到主菜之用，擺盤精美，心思不錯。第一道主菜以嬰兒用品盛著避風塘炒蟹，以甜辣為主。第二道主菜則是醋製豬手，酸中帶一點咸，與第二道主菜呼應，寓意香港母子坐月的飲食。第三道主菜為雞肉，當中放在乞兒煲，指出即使容器不漂亮也可以有頂尖的美食，這個構想非常有趣，雞肉的調味和熟度也非常到位，口感非常有層次，不過個人來說不太喜歡雞肉旁邊的慕絲，它當中有種沙的口感不太討喜。接着是以甜麵包配製芥末，模仿豬大腸，看似街邊小食，卻放在高級餐廳，這間餐廳的創意和有趣程度非常高，不過在味道上，這一道菜沒什麼特別。之後的鵝肝鮑魚飯，口感類似意式調味飯，味道濃郁，十大出色，鵝肝和鮑魚的鹹鮮也展現到出來，米飯的口感和熟到也恰到好處。之後是一道和牛杯麵，我對其的期望本來很高，其湯汁和拉面的水平也是非常到位，香味濃郁，拉麵彈牙，但是和牛肉質非常一般，拉低了整杯拉麵的品質。甜品環節，主廚用了一些麒麟果，蓮花和明膠弄成一道仿魚翅，水果帶來的甜味恰到好處，在以甜味過於壟斷的這個時勢中，這套甜品相當不錯。之後是一道冰沙配搭慕絲，前者酸度過高，後者甜度過高，且帶有我不喜悅的沙的口感，造成的配搭一般。最後是一些中式甜品和紅茶，造成類似英式下午茶的感覺，可惜吃到這裏已經過於飽，而且也不是特別之物。整體來說，作為一間創新料理，主廚的確很有想法，每一道菜都帶着背後的故事，品嚐菜式也會有相對的飾物放在旁邊，當中也有一個五行元素的秘密餐單，個人十分喜歡，甚至可以說是整體除了Child play之外最好的體驗，在這裏也不作劇透，希望大家可以前往品嚐。不過但以味道來說，當中還是有很多不足之處，餐單原價$2000多，減價後$1500，性價比不錯。但是配酒$1800，但是其配搭沒有什麼昇華和令我印象深刻之處，只是有一道白葡萄酒，來自德國，Demon ，每年只生產666支，只有在這間餐廳品嚐到，品種是雷司令，有一些熱帶水果的香氣，如有興趣可以試一下，但是整個配酒性價比不高。這間餐廳可以說是與Vea一樣，是最巨代表香港特色的一間高級餐廳之一，比起其他法國餐廳的宮殿式享受，這間餐廳展現給我們的故事，或許更有一種浪漫的感覺。…Read More