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2014-06-26
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Have been wanting to try Bo Innovation since his Michelin fame became so widespread. After a four-month delay, my friend and I managed to figure out a good time to have lunch there.We had the lunch set menu ($388) and also ordered the legendary molecular xiao long bao each ($90).On the whole, we were very impressed by the creative combinations and the high quality of ingredients used. It was a very enjoyable meal, and as we ate we could see Chef Alvin Leung working hard on the kitchen side. That
After a four-month delay, my friend and I managed to figure out a good time to have lunch there.
We had the lunch set menu ($388) and also ordered the legendary molecular xiao long bao each ($90).
On the whole, we were very impressed by the creative combinations and the high quality of ingredients used. It was a very enjoyable meal, and as we ate we could see Chef Alvin Leung working hard on the kitchen side. That was quite an exciting scene to watch too.
Scallop Ceviche with "jolo" shanghainese picling sauce, crispy rice, sugar snap peas, avocado sour creamThe dish was exceptionally refreshing as an appetizer. The server suggested mixing everything well before eating it. The creaminess and slight sweetness of the avocado sour cream blended so well with the scallops that I was almost unable to tell it was a seafood dish just by tasting it. It was the texture of the whole that surprised me.
Foie Gras with "mui choy" preserved Chinese mustard green, granny smith apples, and ginger breadThe foie gras was amazingly cooked, creamy and smooth. The seemingly odd "mui choy" cream went so well with the foie gras, making the dish taste less heavy than most people would have expected. The apple sauce also helped add a strangely fresh taste to the dish.
Molecular Xiao Long BaoA must-have of all time. The concept was that the ordinary xiao long bao soup was contained in the membrane and little red strip on top was the vinegar. So when you eat it in one bite, the soup membrane will blast and what you would experience in the mouth then is like an ordinary xiao long bao.
Exceptionally interesting and creative. Perfect for those who are less of a meat lover or those generally resist to meat.
Pigeon with shiitake mushroom cake, black carrot, sour plum infused piegon jusMy favorite of the entire meal. I would have to say this is one of the best cooked pigeons I have ever had. The meat was medium rare, a little bit red in the inside. It was so juicy and tender, nothing greasy and dry. It reminded me of the wonderful duck breast I had, cooked in a similar way, in the United States.
Suckling PigAnother wonderful dish. The skin was crispy but thinner than what we usually had. The focus was more on the lower layers where the meat was cooked to the right extent - juicy and soft. The dish looked big, but was totally manageable for anyone with small appetite.
Chen Pi (陳皮）Chocolate Lava CakeThe dessert ended the meal on a high note - the lava cake. The one big plus of the dessert was its milder sweetness and the citrius flavors added to it. I was tempted to eat more and more because of its refreshing combination of choclate and citrus, instead of being deterred by the overly sweetness just like the usual ones.
It was indeed an impressive meal. I look forward to trying more of the innovative dishes and dim sums in the future
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