廚魔

營業中

休息中

🥰 話說噚日睇完 TVB “虛擬情人” 大結局, 今晚冇嘢做, 決定相約 “虛擬情人” 出嚟搵 “廚魔” 食飯, 嚟到 久仰大名 嘅 星級餐廳 Bo Innovation. 裝修走藝術風, 其實偏平民化. 晚餐 “家常便飯”, $1,280+10%, 配酒 $580+10%. 以 “耳熟能詳” 嘅菜式名稱, 用另一個手法呈現出嚟.家的最愛H2Egg煎釀三寶冬菇蒸雞古法蒸魚蔥爆牛肉叉燒蝦仁炒蛋腐竹白果蕃薯湯圓🤗 豆豉鯪魚油麥菜, Chinese lettuce, douchi, Dace. 用菜打成綠色嘅汁, 另外炸鯪魚, 玩埋個經典罐頭.梅菜扣肉, Mui Choy Kau Yuk. 醃菜加泡沫, 裝滿迷你雪糕筒, 不俗嘅一體感.豬油撈飯, woba, soy, egg, pork fat. 羊奶芝士味帶領.🍳 . Chawanmushi, beurre blanc, caviar, conpoy. 日式蒸蛋, 對唔住, 超級鹹, 唔關魚子醬事.🐟 Red pepper - Chu toro. 吞拿魚, 正常發揮.Tofu - fennel. 豆腐, 夠滑.Eggplant - anchovy. 可樂餅, 鯷魚, 茄子做餡, 好食.🍄‍🟫 Matsutake, chicken wing. 釀番冬菇係雞翼𥚃面, 食落普普通通.🐟 Nuodeng ham, turbot noodles, mushroom extract, aged mandarin peel. 魚麵, 配雲南火腿, 有趣.🐂 leeks, beef, oyster sauce. 兩條蔥, 幾好食, 底層嗰坺醬食唔到牛肉味喎. 🍟 baguette, Mee Chun pickles. 用燒味紙袋上菜, 少似越南法包, 叉燒夠肥, 相對出色.🦐 Langoustine, ceps, beetroot. 蝦質有點散, 配蛋黃醬.🍯 Ginkgo nut, soy, kiwi. “虛擬情人” 話食唔出腐竹味喎.🍯 Yam, stem ginger. 蕃薯雪糕, 配汁帶薑味.🍪 Petits Fours. Macaron 比較甜, 食唔落. 最後俾個新年大全盒, 任攞糖果, 哈.🤗 總結: 有趣嘅菜式名稱同食品設計, 烹調水準合格, 但食落冇驚喜, 冇米芝蓮星嘅霸氣. 下星期開始追人格分離嘅 “刑偵12”, 再見 “虛擬情人”. 繼續閱讀

It’s been almost 4.5 years since I visited Bo Innovation, while it was still in Wanchai. This Michelin 2-star restaurant has since then moved to its current location in H Code, and today, we return to see what Chef Alvin Leung has prepared in his latest menu.Once stepping out from the elevator on the left is the kitchen and bar, and on the right is the reception leading into the dining area, with a nice backdrop of Lions Rock depicting in a contemporary fashion.Seated at a table at the corner to enjoy good privacy and a glimpse of the street view, with also nice murals on the window, the décor has retained the fun and local elements, like the dense building landscape represented by pai gow, and the ‘red-white-blue’ design walls.The theme of the tasting menu is Family Meal ($1,280 each), and I also order a bottle of Ruinart Blanc de Blancs ($950) to pair with the food. The mark-up on the wine is very reasonable. The champagne has a ripe citrus and brioche nose with good acidity.Starting with Home Favourites 家的最愛, the chef has reimagined three local dishes that are common at home to make some appetizers. The first is 豆豉鯪魚油麥菜, with a small ladyfish coated with Douchi powder before deep-frying to resemble Dace, season with some shichimi, to enjoy together with Chinese Lettuce puree plus Puning bean paste foam on top. The flavours are amazingly similar.The second one is Mui Choy Kau Yuk 梅菜扣肉. The crispy cone holds the ice-cream made with mui choy, or preserved vegetable, with some pickled mustard greens on top, sandwiched with a foam made with bacon for a savoury taste. Refreshing with complex flavours. Interesting.Served on a rotating plate with a lantern in the middle showing the photo of Chef Alvin in his youth having a meal is the third one 豬油撈飯. Inside the crispy Woba, there is a sou vide Egg yolk, seasoned with goat cheese and Soy. On top is a piece of Pork Fat, with a touch of ponzu to give a bit of yuzu citrus to balance.Next comes Beef, Leek in a Shell 蔥爆牛肉. From the bottom, it is oyster sauce mousse and a layer of jam from beef extracts, plus the green avocado and spring onion cream. With some dried beef crumbs on top, and two pieces of leek, one pickled in kimchi style and one baked to crispness, offering nice fragrance. Complex in flavours and delicious.The third course is H2 Egg. It is a Chawanmushi, but the chef has used the French beurre blanc sauce to mix with the egg to prepare for the steamed custard. Inside the chef has added some conpoy for umami taste and then scooped a large teaspoon of caviar on top. Another interesting feature is that the cutleries are kept inside the drawer of the table, like that of a mahjong table.  The Precious 3 煎釀三寶 includes three pieces. The first one is chu-toro tartare, wrapped in a nori sheet and a red pepper crisp. The second features tofu prepared using fish soup, soy milk and Chinese marinade sauce, with some salmon roes and fennel on top. The third is crispy potato ball mixed with mashed eggplant and white anchovy to enhance the savoury taste, plus mango chutney on top.Coming to the fifth course, Fish the Good Old Way 古法蒸魚, the chef has used the three elements of the traditional dish, shredded pork, aged mandarin peel, and shiitake, to create a completely new concept. With turbot fish noodle serving as the anchor, the shredded pork is replaced with Nuodeng ham from Yunnan and lightly grilled with a brush of honey and aged mandarin peel for more flavours. A stock made with matsutake, porcini and morels is then poured on top, with the chef deliberately making it darker in colour to resemble soy sauce. Very creative.A traditional paper bag holds the next course Char Siu 叉燒, like how in the old days the family would bring home as additional dish. Putting it in a contemporary Western style, the BBQ pork is served on a baguette with some Mee Chun Pickles, rather like a submarine sandwich. The sourness of the pickles helps to balance the fattiness of the pork well, but the baguette is not crisp enough which is a bit of letdown.We have ordered an additional Xiao Long Bao ($90 each), the signature of Chef Alvin. The pinkish orange casing is infused with the essence of the pork and soup in the traditional delicacy, with a small white paste on top, which encompasses the flavours of ginger and Zhejiang vinegar, provides a full experience of xiao long bao in a totally unrecognizable format. It is the dish that won Chef Alvin his accolade of introducing molecular gastronomy to HK.The seventh course is Fungi Chicken 冬菇蒸雞. Removing the bone in the chicken wing, the chef has stuffed with some finely chopped matsutake mushroom before putting it to steam. Once that is done, hot oil is continuously poured onto the chicken wing to give colour and a bit of crispness. The chicken is moist and not over-seasoned so the original taste can be better appreciated, true to the concept of the original.For the main course we have both opted for Elevated Shrimp Omelette 蝦仁炒蛋. The langoustine is grilled well, tender and with a sweet taste. The chef has prepared different sauces to complement, including the orangish sabayon sauce, the red beetroot sauce, and the green spring onion oil. On the side is the ceps and the chives, stir-fried to give nice fragrance.Coming to dessert, the lighter version is Home Sweet de Night 其樂融融, featuring some small, diced kiwi at the bottom, gingko nut foam on top, plus some deep-fried rice crisp to give extra texture. The sauce used is a condensed beancurd and egg vanilla sauce to integrate all the flavours together.The final course is Sweet Potato Tong Yuen 團團圓圓. At the bottom is the apple almond compote, with the Paris-Brest, made with mochi powder and milk, sitting on top, having a nice chewy bite. Together with sweet potato ice-cream and crisps, on the side is a sweet sauce made from stem ginger. It is a filling dessert which ensures our stomach do not feel empty leaving.The Petits Fours include Muy Choi Macaron, Indian Lettuce Marshmallow, and Lard Residue Crème Brulee. All very interesting with unique flavours, and personally I like the macaron the most, as the muy choi flavours are forward and apparent.Finally, the staff brings us a traditional wedding basket which contains lots of traditional sweets for us to pick and take home. The bill on the night is $4,147. There are many wow factors in the dishes, but I still like the menu from prior visits more. It is truly amazing to see the creativity and innovation how Chef Alvin and his team can go, and in particular we like the showcase of local flavours and stories, which made it unique and resonate. 繼續閱讀

我想分享在這間米芝蓮餐廳用餐的體驗。雖然我對你們創意菜單感到興奮，但我發現服務有些欠缺。入座後，服務員沒有主動提供餐牌，也沒有告知餐具的位置。此外，當我們點了A5和牛時，並沒有詢問我們希望的熟度，這導致了誤解，當我們表達了偏好時，服務員的表情也顯得不太友好。此外，在結帳時，服務員沒有任何致謝或告別的表現，讓人感到有些冷淡。我認為優質的服務對於米芝蓮餐廳來說非常重要。我欣賞你們對菜品創意的追求，不過良好的服務質素也能幫助提升未來顧客的用餐體驗。 繼續閱讀

廚魔 @boinnovationhk 📍：香港中環砵典乍街45號H Code 1樓🚗：中環地鐵D2出口 步行8分鐘📞：+852 2850-8371💲：~HKD1800/head for dinnerFood quality✔️：Xiao Long Bao👌🏼：Sp HK fun and game, Sp HK Fun and game Beef, Dr Wehrheim Riesling Buntstuck (2018), San Pellegrino總結：😋出名嘅二星份子料理餐廳 有別於一般中菜 鬼才梁主廚🧑‍🍳以創意大膽嘅方式去打破傳統呈現現代中菜 與其係話食一餐飯 畀我感覺食客好似經歷一次香港遊咁😋整餐飯圍繞住香港趣遊 以童玩 麻將🀄️魚 蝦 蟹 街頭遊戲 黔然銷魂飯 不吃魚翅同賽馬會等各種各樣香港🇭🇰人熟悉嘅事物呈現不同嘅菜式 非常有創意同有趣 好特別嘅體驗😋嚟廚魔一定要點小籠包 就算我朋友醉咗佢都只係記得食小籠包 簡單講完全表現到分子料理嘅精髓 一咬破感覺似係食空氣 明明冇肉但後來卻嚐到很濃的薑跟肉汁 好新奇👍🏼😋成個體驗服務都一流 尤其我有朋友飲醉酒有點小鬧事都處理恰當 多謝佢哋🙏🏼😋環境不得了 刻畫咗最能代表香港嘅獅子山作背景 仲有好多裝飾 一串魚蛋 飛天點心等👏🏼🤔用9碟菜式呈現9樣香港趣遊 每一樣都感覺到有創意 令食客更了解香港獨有嘅文化 當中不吃魚翅同魚令我印象較深刻 其餘都正常發揮😜🤔我係一個主要以食物質素去衡量會唔會二訪餐廳嘅人 但呢間係唯一我覺得佢唔係止賣食物咁簡單 而係成個package體驗 服務 擺盤介紹方面 你感覺到餐廳嘅用心同熱愛 所以就算佢食物唔算驚喜 我都想再試🤣🤔呢啲級數嘅餐廳基本上都會收水錢 四個人食開咗三枝San Pellegrino $240/蚊🫡🤔可以+$300轉碟牛 但唔建議 冇咩值得試🥺😨呢度有個大問題 佢出品嘅食物你只會覺得特別同好玩 但你唔會覺得好食好正 以拎星餐廳嚟計佢缺乏味道上嘅滿足 改進下會更值二星😣 繼續閱讀

最近見到 𝐃𝐢𝐧𝐢𝐧𝐠 𝐂𝐢𝐭𝐲 推出咗個【𝐓𝐡𝐞 𝐌𝐞𝐧𝐮 𝐛𝐲 𝐌𝐚𝐬𝐭𝐞𝐫𝐜𝐡𝐞𝐟】月，即刻𝐛𝐨𝐨𝐤位去食由號稱「廚魔」嘅鬼才主廚—— 𝐀𝐥𝐯𝐢𝐧 𝐋𝐞𝐮𝐧𝐠主理嘅米芝蓮二星餐廳 𝐁𝐨 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧(〃´𓎟`〃)呢間餐廳主打創新中菜，用超有創意嘅方法去重新演繹我哋熟悉嘅味道，將世界各地嘅獨特風味帶俾香港人，整體感覺好𝐜𝐡𝐢𝐥𝐥咁ヾ(๑╹◡╹)ﾉ"我哋今次食嘅係佢哋期間限定晚市餐單ෆ⸒⸒〔𝙁𝙖𝙢𝙞𝙡𝙮 𝙈𝙚𝙖𝙡 家常便飯〕，以港式家庭味道做靈感，當中印象最深嘅幾道菜有 /叉燒（𝘾𝙝𝙖𝙧 𝙎𝙪𝙞）/用咗法包做 𝙗𝙖𝙨𝙚，包住香濃醬燒叉燒，加埋美珍雜錦子薑，創意爆燈！/冬菇蒸雞（𝙁𝙪𝙣𝙜𝙞 𝘾𝙝𝙞𝙘𝙠𝙚𝙣）/炸雞翼入面釀滿咗松茸同冬菇，雞皮香脆，雞肉又嫩，食落超香口/蝦仁炒蛋（𝙀𝙡𝙚𝙫𝙖𝙩𝙚𝙙 𝙎𝙝𝙧𝙞𝙢𝙥 𝙊𝙢𝙚𝙡𝙚𝙩𝙩𝙚)/用上海螯蝦、韭黃另上，炒蛋用蛋黃醬方式整，仲配埋牛肝菌同紅菜頭醬，幾特別！୧⃛(๑⃙⃘◡̈๑⃙⃘)୨⃛⸝⸝࿀⸝⸝ 我哋仲追加咗佢哋招牌之一嘅/分子料理小籠包/ 賣相造型可愛，一咬爆湯汁，超驚喜🧡❥𓂃𓏧整體嚟講𝐁𝐨 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 嘅菜式賣相同體驗都好有心思，將「食飯」升級成一個有趣又有驚喜嘅活動，平時熟悉嘅港式滋味變成一場味蕾體驗！(ღゝ◡╹)ノ♡➰༶•┈┈┈┈┈┈┈┈୨♡୧┈┈┈┈┈┈┈┈•༶➰𓌉◯𓇋 ωнαт ι gσт? 【𝐓𝐡𝐞 𝐌𝐞𝐧𝐮 𝐛𝐲 𝐌𝐚𝐬𝐭𝐞𝐫𝐜𝐡𝐞𝐟 】 ($𝟏𝟎𝟐𝟒+ 𝐩𝐩.)𝗙𝗮𝗺𝗶𝗹𝘆 𝗠𝗲𝗮𝗹 家常便飯𓈒𓏸 家的最愛| 𝙃𝙤𝙢𝙚 𝙛𝙖𝙫𝙤𝙧𝙞𝙩𝙚𝙨‪‪油麥菜清湯 • 豆豉魚 • 梅菜雪糕加煙肉 •豬油撈飯𓈒𓏸‪‪蔥爆牛肉| 𝘽𝙚𝙚𝙛 𝙇𝙚𝙚𝙠𝙨 𝙞𝙣 𝙖 𝙨𝙝𝙚𝙡𝙡牛肉他他 • 京蔥𓈒𓏸‪‪ 𝙃𝟮𝟬茶碗蒸 • 乾瑤柱 • 魚子醬𓈒𓏸‪‪煎釀三寶| 𝙏𝙝𝙚 𝙥𝙧𝙚𝙘𝙞𝙤𝙪𝙨 𝟯尖椒 • 中拖羅 • 三文魚籽豆腐 • 可樂餅釀茄子𓈒𓏸‪‪古法蒸魚| 𝙁𝙞𝙨𝙝 𝙩𝙝𝙚 𝙜𝙤𝙤𝙙 𝙤𝙡𝙙 𝙬𝙖𝙮魚麵 • 風乾洛瓦火腿 • 陳皮 • 菇湯𓈒𓏸‪‪叉燒| 𝘾𝙝𝙖𝙧 𝙎𝙪𝙞法包 • 美珍雜錦子薑𓈒𓏸‪‪冬菇蒸雞 | 𝙁𝙪𝙣𝙜𝙞 𝘾𝙝𝙞𝙘𝙠𝙚𝙣冬菇蒸雞松茸 • 雞翼𓈒𓏸分子料理小籠包（+$𝟗𝟎）𓈒𓏸‪‪蝦仁炒蛋| 𝙀𝙡𝙚𝙫𝙖𝙩𝙚𝙙 𝙎𝙝𝙧𝙞𝙢𝙥 𝙤𝙢𝙚𝙡𝙩𝙩𝙚海螯蝦 • 牛肝菌 • 紅菜頭𓈒𓏸‪‪ 𝘼𝟰 和牛（+$𝟑𝟎𝟎）𓈒𓏸‪‪其樂融融| 𝙃𝙤𝙢𝙚 𝙨𝙬𝙚𝙚𝙩 𝙙𝙚 𝙣𝙞𝙜𝙝𝙩銀杏泡沫 • 腐竹𝘾𝙧𝙚𝙖𝙢 • 豆 • 金奇異果𓈒𓏸‪‪團團圓圓| 𝙋𝙤𝙩𝙖𝙩𝙤 𝙢𝙚𝙚𝙩𝙨 𝙢𝙤𝙘𝙝𝙞蕃薯雪糕 • 山藥 • 薑 • 巴黎圈加湯圓𓈒𓏸‪‪ 首尾呼應➰༶•┈┈┈┈┈┈୨♡୧┈┈┈┈┈┈•༶➰ 繼續閱讀