廚魔

🥰 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🤗 [家的最愛, Home favourites]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.🐟 [煎釀三寶, The precious 3]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.🍄‍🟫 [冬菇蒸雞, Fungi Chicken] Matsutake, chicken wing. 釀番冬菇係雞翼𥚃面, 食落普普通通.🐟 [古法蒸魚, Fish the good old way] Nuodeng ham, turbot noodles, mushroom extract, aged mandarin peel. 魚麵, 配雲南火腿, 有趣.🐂 [蔥爆牛肉, Beef, leeks in a shell] leeks, beef, oyster sauce. 兩條蔥, 幾好食, 底層嗰坺醬食唔到牛肉味喎. 🍟 [叉燒, Char Siu] 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.🦐 [蝦仁炒蛋, Elevated Shrimp Omelette] Langoustine, ceps, beetroot. 蝦質有點散, 配蛋黃醬.🍯 [腐竹白果, Home Sweet de night] Ginkgo nut, soy, kiwi. “虛擬情人” 話食唔出腐竹味喎.🍯 [蕃薯湯圓, Potato meet Monchi] 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”.…查看更多

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.…查看更多

米芝連二星餐廳 Bo innovation 位於香港中環砵典乍街，主打港式份子料理，同時追求創新性，係一間相當特別嘅餐廳。先講一吓配上雲南火腿嘅魚麵,配搭新奇有趣，火腿鹹香味十分出眾，大大提高食慾。另外一口豬油撈飯配上羊奶芝士味，感覺亦都十分新穎，但個人不太喜歡。另外.，魚子醬配上日式蒸蛋相對係較為普通嘅配搭，但菜式偏鹹，遮蓋咗食材最原始嘅蛋香味。睇得出餐廳內每一道菜都好用心去研發同設計，但並唔係每道菜都欣賞，係一次體驗特別嘅經歷。…查看更多

港式情懷的趣味份子料理 - 廚魔原價$700/位，restaurant week直接8折！沒有偷工減料或專門設計不太好吃的菜單直接是平時的set menu上打折🤩香港唯一一間主打港式懷舊情懷的米芝連二星餐廳餐廳周經常被搶空🥢 家常便飯🐟豆豉鯪魚·油麥菜酥炸豆豉鯪魚+液體油麥菜🍦梅菜扣肉放在小盒子裏兩個小甜筒的樣子非常可愛但有一種不知道自己在吃什麼的感覺🍙豬油撈飯適合拍照！中間印著8/90年代飯桌上的畫面豬油裹着脆米粒😏😏😏🥚魚子醬茶碗蒸魚子醬撞擊昭和蒸蛋 🍜古法蒸多寶魚上桌竟然是一碗魚面？陳皮雲霧滲透魚肉，魚肉很香也很特別⭐️招牌菜另外追加 - 分子料理小籠包🥟很特別的兩粒蛋黃狀物體，一口爆漿有濃烈的小籠包和醋味，神奇但沒有傳說中的那麼驚艷🥪叉燒呀媽成日話：生嚿叉燒好過生你這裏的叉燒竟然是一個法包夾叉燒！很好吃！重點是會飽😂🔥 主菜風暴圈🍤海螯蝦·牛肝菌好吃但吃了個寂寞，還是加錢選A4和牛吧🦐西班牙紅蝦手工意大利麵蝦腦汁、蕃茄製成的血色醬汁，手工刀麵的彈牙✍️趣味十足的一間casual fine dine, 無論餐廳的設計到服務員的態度都非常有港式風格😏貴價&高級版茶餐廳既感覺所有嘢食都係我哋熟悉嘅味道，但係個呈現嘅方式又好唔同…查看更多

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。…查看更多