Bo Innovation– unique in Hong Kong|Caustic Candy

Ah– a special celebration at last, and so to Bo Development.

I ‘d seen this restaurant when it remained in Central near the FCC, but the one time I went to go I chose the day after the damn place had actually shut prior to transferring to Wanchai behind The Pawn.

I saw it on Bourdain and understood I had to go– I had not understood that it was all this molecular things that Satanic force Chef was up to, and for those who put any shop by the Michelin guide in HK, this dining establishment thoroughly deseves it’s ranking. It’s challenging to truly pigeon-hole this restaurant. It’s not Chinese, but I would not class it as combination either. It’s simply truly unusual and I thoroughly enjoyed it.

Sat at the chef’s table and had the tasting menu, the stand-outs for me were:

Uni with dan noodles. Actually, really good, and the uni was extremely fresh.

Toro with foie gras powder and freeze dried raspberry– this really is a piece de resistance the toro was simply melt in your mouth stuff, and then the foie gras powder added another rich rounded taste, paired with the lovely berry tartness from the raspberry. Don’t knock it til you attempt it. Superb.

Peat Shoot Cappucino with “har mi” crouton. Just truly sweet and charming

Molecular xiao long bao and lap mei fan. The xiao long bao was so smart. A little bubble of stock that tasted much like the dim amount should.

Cod with black bean, honey and marinaded bak choy: The quality of the cod was great. The very best black cod I’ve ever had actually (BH agreed)

Duck char siu, with foie gras. Again incredibly quality ingredients, remarkably yummy.

Wagyu fat choi hotpot: this was wagyu beef cheek, simulated a true french pot au feu, breathtakingly easy with the clearest of stock, the sweetest of veg beautifully al dente and the fat in the cheek had actually relied on jelly that made it favorably orgasmic. Truly a work of art.

Dessert– had 3 or 4 little deserts – all fun/molecular and small.

So generally 8 out of the 10 courses were stella, and the other couple were still really excellent.

We washed all this down with a bottle of pink Ruinart champagne which remarkably worked actually well with the entire menu, provide it a go.

Price: Dinner was $1080 each for the menu so with champagne, service and suggestion I invested precisely $4000. Worth every penny, would go once a week if I had the cash.

Ambience: wonderful experience sitting chatting to Satanic force Chef and his employees, great space with high roof and an outside terrace. Upbeat ambiance because the kitchen is open and people are excited about the food.

Place: 2F, J Residence, 60 Johnston Roadway, Wanchai (same building as The Pawn and Ovo Lounge, but entryway round the corner). Site If you are a foodie you need to go to this restaurant– no other home grown Hongkee chef is doing this in the territory.

Source

http://www.causticcandy.com/2009/06/bo-innovation-unique-in-hong-kong/

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