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(As a matter of fact, I am going to Ta Vie tonight.) And to finish everything off, the lai see, or red packet actually also contained a piece of deep-fried beetroot. The first taste is Bitterness. The couscous and cuttlefish offers a contrasting bite which made the overall experience truly magical. Coming to the desserts, first comes a creative dish called 'No Shark Fins'. A major disappointment is about its suckling pig. I also have to say I’m a bit disappointed that they don’t offer snacks when you sit down like every other Michelin restaurant I’ve visited. All in all, the whole experience is not good. (BO has promotion season in June 2020, and you will have a discounted menu for only HKD1500 per person, which usually cost HKD 2300 (equiv. 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'. (This following is a direct copy from their website But the concept comes from the fried rice being served at the end of the wedding banquet. Unit 21 Innovation, information, and the networked economy. 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. Read the professional restaurant review of Bo Innovation at GAYOT.com. (This following is a direct copy from their website Yesterday at 7:40 PM. 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. It is a great place to catch up with friends as it is not too noisy. Also, there was only one dish contains carbs (not counting desserts). It was certainly the most impressive meal I had in a long while, and in terms of creativity it was definitely top class. However the dish lacks layers of flavour a Michelin restaurant should offer, it was... blend to say the least. The tenth course is called 'Unbroken Lineages'. Probably a bit drunk already by then, I don't have a good memory of how it tasted. The bill was $5,324 and considering the total experience it was fair. The booking process made me mad. The seventh course is an additional one I ordered, per the recommendation from the staff, because of the white truffle season we were in. 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'. Details are on the website. I'd definitely have this on my list to return some dayMore, I am not a daily visitor to all these expensive and renowned restaurants. 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. Moving to Savory, the piece of rice cracker has some finely diced marinated salty lemon, salty pork meat, and salted egg yolk pieces. We had pre-ordered the signature 'The Big Hong Kong Wedding' ($1,500 each after the pre-paid discount). By the way... food is not cheap but...for what you get and compared to similar restaurants in Europe... this is super cheap!More, This is the version of our website addressed to speakers of English in the United States. The dish contains a number of different rice grains, with different texture and bite, on top of a paste. Innovations that enhance our wellbeing are a hallmark of capitalism. To begin with, the booking process was ridiculous. The ninth course is called 'Cheerful Grains'. 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. And I also look forward to the new menu so we can return and experience once again the amazing dishes from the Demon Chef. From a customer perspective, I will still go to restaurants with similar price point with non-discounted menu. His knowledge of intellectual property protocol is extensive, particularly when it comes to the hurdles faced by the independent inventor community. The Sauvignon grape has an interesting style, maybe not the best to drink on its own, but do pair quite well with the dish. Log In. Bo Innovation, Hong Kong: See 493 unbiased reviews of Bo Innovation, rated 4.5 of 5 on Tripadvisor and ranked #167 of 14,558 restaurants in Hong Kong. Uncomplicated and unassuming decoration of the restaurant with impressive Chinaware and thoughtful mahjong table setting. 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. The fourth course is called 'Pisces Paradise'. 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. MIC Kitchen was established in 2013, and obtained Michelin-1-Star after its first year in operation. Enjoy the unbeatable price HKD 1,500 for our Remembering HK Menu (original price is HKD 2,380). Loved it and will come back again. The personal data of the data subject who contacts the customer contact center Lamborghini shall be processed by the Data Controller Automobili Lamborghini S.p.A., with legal seat in via Modena, 12, I-40019 Sant'Agata Bolognese (Bologna), Italy ( "Lamborghini") and by the Data Processor Dialogo S.r.l. To be honest I was not blown away by the taste of the dishes as I am quite familiar with them, with a twist tough, but i was not disappointed. However, I have been to bunch of pricy restaurants in HK, including all three stars and two stars Michelin restaurants. 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. Both of them were very good in taste. For me, I like to revisit some of restaurants because of new dished created by the chief. However, everything was so well put together it made the few flaws obvious. They all held an expectation quite different from what the restaurant would like to deliver, which is a wave of nostalgia, the passion for Hong Kong and its unique culinary culture. 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. While, in my mind, the restaurant seems very stingy. The sixth course is called '7 Happiness'. And I also look forward to the new menu so we can return and experience once again the amazing dishes from the Demon Chef.More, I can see some validity in some of the comments on this restaurant, but it depends on your expectations. A great finale for a fantastic meal. Just to name a few: cantopop, the twogirls Florida water, the old tram ticket, the Pig Trotter in Vinegar with Ginger, which is an old traditional Cantonese recipe formulated for mothers after birth, the Chan Chi Kee Cutlery, Cantonese dim sum, the sweets that bring back Hongkongers’ childhood memories, and etc. 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. A surprise is the chocolate made to look like a tiny orange, serving as the petits fours. To begin with, the booking process was ridiculous. Review. The fish is flavorful, with the broth highly complementary on the taste. Are you sure you want to delete this answer? The fish is flavorful, with the broth highly complementary on the taste. The menu design is based in a one and only theme: Hong Kong. He is nicknamed The Demon Chef, and has invented his own cuisine which he calls X-Treme Chinese, which includes meals such as an edible condom on a … Coming to the desserts, first comes a creative dish called 'No Shark Fins'. 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. Holding a bottle of Florida Water, a type of cologne with delicate aromas. Last seating / Order times: The last seating time is 15 minutes prior to the closing time.The last order time is the same as the closing time. And I also look forward to the new menu so we can return and experience once again the amazing dishes from the Demon Chef. And on it there were lobster, taking its Chinese name to signify dragon, along with pieces of true morels. And I highly recommend to try this out. 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. The fourth taste was Spiciness. Fortune Hongkong Seafood Restaurant - Subic Bay Freeport Zone. 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. Making the most of human creativity and inventiveness is a public policy challenge. Diamond Valley Lake near Hemet, California. Tripadvisor gives a Travelers’ Choice award to accommodations, attractions and restaurants that consistently earn great reviews from travelers and are ranked within the top 10% of properties on Tripadvisor. Some vendors make big promises to get customers reservations at the most difficult campgrounds, but California State Parks representatives didn’t know if they used bots. 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. Good in taste and impressive on the creativity. 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 fourth taste was Spiciness. A great finale for a fantastic meal. 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. 廚魔Bo Innovation's Address, Telephone Number, Ratings, Reviews, Photos and Menu, located at Shop 8,1/F The Podium, J Senses, 60 Johnston Road Wan Chai. It's certainly a good opportunity for foreigners to have a rough sketch of the city. The Sauvignon grape has an interesting style, maybe not the best to drink on its own, but do pair quite well with the dish. child play etc. 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! 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. 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. 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. The name of the dishes...are unique and it is difficult to guess what will be coming up e.g. 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. Group of 4 persons can be entitled to gain extra 20% off. You won't feel like you are spending HKD1500+(equiv. The Walt Disney Company Hotels in Hong Kong, Hotels with Complimentary Breakfast in Hong Kong, Hotels near Hong Kong Tramways (Ding Ding), American Restaurants with Buffet in Hong Kong, British Restaurants with Outdoor Seating in Hong Kong, Soup Restaurants for Families in Hong Kong, Best Udon & Soba (Wheat & Buckwheat Noodle) in Hong Kong, Restaurants for Special Occasions in Hong Kong, Restaurants with Outdoor Seating in Hong Kong, Thai Restaurants for Large Groups in Wan Chai / Causeway Bay. The tenth course is called 'Unbroken Lineages'. The sommelier came with the first wine, D Rose from Champagne Devaux, to pair with the first course 'Taste of Marriage'. I even told the waiter to speed up the process, but we still spent over 4 hours for this dinner. Again impeccable in the complexity on flavors and presentation. If so, just don't provide the 20% off. But in fact it was a very silky smooth layer of chicken. The whole dinning process was long and dreadful. As the prepaid deposit wasn't refundable, I didn’t have much choice. Note: your question will be posted publicly on the Questions & Answers page. Huge disappointment for me. If I have to pick its weakness link, it should be their mocktail menu. In my opinion, Bo Innovation doesn’t hold up its standards, and going forward I don’t think there is a prominent future for the restaurant.More, This is the first time I went to this restaurant.

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