Good in taste and impressive on the creativity. Bo Innovation X-treme Chinese Cuisine. If I have to pick its weakness link, it should be their mocktail menu. 12 Delicious Destinations for Foodies | SmarterTravel, Shop 13, 2/F J Residence; 60 Johnston Road,Wan Chai (Lift entrance at top of Ship Street), Hong Kong China, Amazing creativity and definitely worth coming. The second course is called 'Son of a Scallop'. You might think we are already paying a discounted price and the restaurant has ultimate explanation right for its terms and conditions. Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too. 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. Huge disappointment for me. Despite all that, the meal was fantastic and I will be going again in 2 days for its dinner, hope there can be some improvements. 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. Both of them were very good in taste. My biggest complaint was that the ‘smell...my granny’ wipes were cold, as it reduces my appetite when I use it, and a warm one would be much preferred. The phoenix is referring to the chicken mousse on the bottom of the bowl, which we all thought was steamed egg originally. It was certainly the most impressive meal I had in a long while, and in terms of creativity it was definitely top class. 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. Two fishes were drawn on the plate to echo the name of the dish, and there is a piece of pan-seared horsehead tilefish served with a fish sauce broth, together with some small pieces of cuttlefish and couscous. Before serving the dishes, the staff came with a metal box holding two dried piece of towels. 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. Chef Alvin Leung pioneered X-treme Chinese Cuisine – … 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. BO almost maintained the same menu for the past 3 years. We spent 4 days in HK and clocked up 18 michelin stars in that time, and from that experience Bo Innovation stood apart as more of...an 'experience' in terms of food where the chef was actually making an effort. The traditional Chinese dish was no doubt perfectly executed with crispy skin and tender meat. Opening the urn there are pieces of cracker, with the homemade ice-cream made with the vinegar sauce. The tenth course is called 'Unbroken Lineages'. 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. Before serving the second course the sommelier came to pour my second wine, an orange wine from Paraschos of Friuli, Italy. He decided to take Chinese food in a different direction and started experimenting with ideas. A great starter with refreshing taste. However, when I tried to increase the party size to 5 people, the fifth people can't enjoy the 20% off. (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. © 2021 Openrice Group Inc. All Rights Reserved. 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. I...personally don't agree with those comments but fully appreciate why they come up with such comments. 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! 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. However, everything was so well put together it made the few flaws obvious. Get quick answers from Bo Innovation staff and past visitors. Are reservations required for the restaurant or do they accept walk ins for the lunch menu? While, in my mind, the restaurant seems very stingy. A great finale for a fantastic meal.A surprise is the chocolate made to look like a tiny orange, serving as the petits fours. A great starter with refreshing taste.Next we had the Sourness. 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. Alvin Leung King-lon (Chinese: 梁經倫; born 12 or 13 March 1961), is an Hong Kong-Canadian chef and television personality.He holds two Michelin stars at his restaurant Bo Innovation and one Michelin star at Bo London. Last but not least, the menu doesn’t change. The staff poured that to the towels, and probably because of the dried ice in the box, smoke started seeping out from the holes, bringing a nice fragrance to the environment. (As a matter of fact, I am going to Ta Vie tonight.) personally don't agree with those comments but fully appreciate why they come up with such comments. 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. The wine paired is Les Clos de Paulilles from Banyuls. The presentation of the food is fun and it taste fantastic. No, not really, but it was well thought out, well executed, good (not great) flavour combinations of the dishes, and some nice cocktails. The total experience was amazing! The menu design is based in a one and only theme: Hong Kong. The food really tasted good. The fourth taste was Spiciness. ❀ 廚魔 #灣仔 ❀❗️印象最深米芝蓮二星 香港懷舊味道分子料理❗️——————————————————聖誕節嚟到呢間位於灣仔嘅米芝蓮二星餐廳慶祝(拖延症發作)，每道菜都十分有水準，食到讚不絕口，到而家依然係我心目中暫時最出色嘅米芝蓮餐廳，超級極度大力推薦大廚Alvin Leung擅長用高超嘅技術將香港味道以分子料理呈現，每道菜都超乎所想，定期會更換主題Menu，而當時當然就係以聖誕作為主題。.餐廳只有一層，裝修感覺較為新派，但又夾雜着一啲古舊嘅畫作裝飾，碗碟方面都保留傳統中國嘅設計，亦喺唔少細節保留咗香港嘅特色 e.g.獅子山嘅輪廓。.本身揀咗午市五道菜$800，但可能因為當時冇晚市，職員當日同我哋講只要加$400就可以食到13道菜嘅晚市Menu，原價$2380，見到咁抵即刻轉咗做晚市Menu，好彩有轉咗，真係非常出色❣️！.開始前，侍應會用香港第一個本土化妝品品牌雙妹嘜花露水倒落紙巾上供你抹手，fancy得來有回應咗懷舊香港嘅主題☺️之後每上一道菜，侍應都會作詳細介紹，有別於我對分子料理嘅理解，並唔係單單煙、泡，而係用精湛嘅技術，將平時熟悉嘅味道以新奇嘅外貌呈現，同時間令到味道更加昇華！.✷✷☞ Truffle and Caviar Feast 2020 $1200pp (discounted, original $2380)因為佢哋嘅Menu會定期轉換，所以我當時食到嘅款式同而家嘅不盡相同，只供大家參考。♥ Child’s Play雖然係頭盤，但應該亦係佢哋最signature嘅一款！以兒時玩意作為主題，有棋類、「雞蛋仔」等，一見到仲以為係幾道唔同嘅菜式，點知原來都係child’s play，好抵食！分別有包住南乳鵝肝嘅糯米糍、脆炸火雞皮包薑粉火雞內臟、腐乳味雪糕配爽口辣梨、脆皮魚子、辣味泡芙、一口爆汁小籠包。全部味道都非常新奇，但又非常夾，多種層次喺口腔度爆發出嚟真係好出色！.♥ Oyster in Red有趣嘅一點係佢哋會擺成樽女兒紅伴碟，冇實質嘅用途，但增添少許玩意。用上爽滑法國珍珠蠔，配紅桑子醬、蕃茄清湯及女兒紅製成嘅冰粒，酸酸甜甜，涼涼地，極度清新，非常高質嘅開胃前菜☺️！.♥ Soul Food賣相相對簡單但係我其中最愛嘅一道！極度嫩滑嘅銀鱈魚，包住好香嘅黑松露鵝肝，入口即溶，係我暫時食過最出色嘅鵝肝。再配上黑松露片、淮山片，最後以醬油昆布汁調味，味道一流！.♥ White Christmas進化版日本流心蛋！用帶子製成薄衣，一切開，啲蛋醬湧現出嚟。配上西藏黃牛芝士汁、白松露，係個味道相對香濃嘅一道。覺得呢個相對冇咁出色，個芝士汁有啲膩，同普遍嘅芝士醬差唔多。.♥ King Abalone 唔係原隻鮑魚，而係切片咁。配上一大堆魚子醬，鮮味十足。最正係pat綠豆蓉，綠豆同牛油各佔50%，香滑到不得了，比起一般薯蓉更出色！.♥ Christmas Spirit 將外國mulled wine嘅概念帶入，但用上本地gin。自己一向唔好飲酒，所以唔太識評論，但係都算幾易入口，甜甜地幾好飲。.♥ Chinese Santa Sleigh用上鹿肉製成嘅慕絲，真係第一次食。打到溶爛，唔會食到鹿肉嘅口感，相反有少少似鵝肝。加咗粒甜甜地嘅紅菜頭波、蘑菇，成個配搭非常特別！.♥ Beef in a Manager 算係咁多道菜當中相對普遍，但烹調出色。用澳洲和牛，係真係入口即溶！配上蟲草花、牛肉燒汁，令到牛味更加突出。.♥ Left Over Turkey 最後一道鹹食，係個粟米蘆筍火雞湯飯，相對普通。不過店員會即席刨鮑魚片乾，為個湯飯增添少少鮮味。.♥ North Star終於嚟到甜品，其實已經極度飽。覺得甜品整體冇鹹食咁突出，但都好好味。首先係白桃sorbet，配楊桃脆片、楊桃粒，清新解膩。.♥ No Shark Fins跟住係用啫喱條製成嘅偽魚翅甜品。味道主要為南北杏汁，略嫌有啲似杏仁霜嘅味道，自己唔係太接受到。.♥ Birth of the Messia呢個好食到不得了！自己本身都好鍾意食麵包布甸，呢個係一個昇華版本。可愛地用baby food樽裝住，內裏係加入咗Rum酒嘅麵包布甸，仲有焦糖、提子乾、松子仁。暖粒粒咁呈上，好味到冇得頂！.♥ True 8最後呢個同第一個有啲似。不過今次就係車厘子泡沫，再配上甜醋釀梨、栗子白酒，同一塊富有聖誕節氣息嘅印度茶餅。自己對於呢啲一少pat嘅甜品冇乜太大嘅喜好不過個車厘子味道唔假，而且口感嘅層次都豐富。另外亦呈上咗一樽甜醋做裝飾，都幾搞笑。——————————————————✨整體味道: 4.9/5 ✨環境裝修: 4.2/5✨服務態度: 4.5/5✨性價比: 4.8/5 (discounted)✨再訪興趣: 4.3/5 .整體來講真係超級好味，每道菜都極有驚喜，箇中味道、口感嘅層次非常豐富，成個Menu就好似呈現緊一個故事咁，係我暫時最愛嘅米芝蓮餐廳而且好欣賞餐廳堅持保留香港傳統嘅味道，亦用上好多香港傳統特色物品，但同時間又加入咗大廚自己嘅創意，非常有心思，極度推薦大家要試！, 我一直都好admire 破格嘅人，欣賞佢哋嘅勇氣！自從睇完Anthony Bourdain 多年前嘅介紹，我已經好想慕名一試Alvin Leung, Bo Innovation 分子料理。我終於有機會喇！仲咁啱遇到「The Big Red Hong Kong Wedding 」呢個主題，我真係十二萬分期待！每一道菜都係一件藝術品。天馬行空得嚟竟然可以配合得咁天衣無縫。Alvin 唔單止係一位廚師，佢簡直係一位魔術師，所以「廚魔」呢個名，Alvin 大廚真係名符其實！「點解咁都可以諗到嘅？」我真係每食一道菜我都變心心眼第一道菜係「婚姻滋味」。一段婚姻冇可能永遠都係甜蜜嘅，只有童話先會真係Happily Ever After。苦、酸、辣、咸、甜，先係一段真正關係嘅體驗。我食嘅時候真係好感動，點解食物可以釋出婚姻嘅真諦？第二道係「帶來兒子」。結婚之後生子，雖然現今社會唔係每一對夫妻都會選擇生BB，但係如果屋企多個小朋友，得確會多好多歡樂。帶子當然係主角，半生熟，好鮮甜。清湯加入女兒紅，鮮味更上一層樓。第三道係「龍鳯呈祥」。龍蝦有兩種煮法；一個係用牛油煮；一個係用蒸，兩款都好鮮嫰，我比較喜歡蒸嗰款，因為唔係全熟，有D似carpaccio 。下面嘅蒸雞肉慕絲非常滑，好和諧，好似一段健康嘅婚姻？！一切都順利，美好？！第四道菜「雙魚得水」。上枱時，個碟已經好配合菜名。雙魚係石斑魚同魷魚；兩款魚肉都十分嫰滑，味道不容置疑。我反而未食過呢款一粒粒嘅中東意大利粉，煙煙靭靭，好特別。加上明太子蕃茄汁，酸酸甜甜，我食晒全碟！第五道「鮑羅萬有」。鮑魚片切到薄薄，好似花瓣一樣，下面墊底嘅係做到好似mashed potato 嘅綠豆蓉，口感軟滑又唔漏。魚子醬加上金箔，富貴高尚，意頭十足。第六道菜「七囍」，係7-up 加Gin。個杯好得意，好似以前皇帝用嘅杯。Gin 係Perfume Tree Gin，香港本土製造，入面加咗七款香料，有雪呢拿、香茅、八角、肉桂同其他香料去釀製，好香好特別。7-up係用美國懷舊汽水樽裝住，好有心思。食咗幾道菜之後飲一杯，take a break，又可以繼續食。第七道係「鴻運當頭」，入面有5樣豬肉食品。其中一款韭菜豬紅炸卷，我唔敢試。因為我真係接受唔到豬紅，不過我老公話呢個炸卷囗感似金沙豆腐。旁邊嘅韭菜醬易中和咗豬紅嘅味道。我比較鍾意黑包嗰舊炆乳豬。乳豬卷起，入面有甜甜嘅橙桔蓉，食落口唔會膩。第八道係「幸福美滿」，有十種唔同嘅稻米加埋米糊喺底，口感豐富。大廚靈感係來由飲宴到最後都會有炒粉麵飯，所以就有呢款飯味十足嘅菜式。第九道菜係「連綿不絕」，係飲宴嘅炒麵。炸麵配上龍眼乾碎同椰子雪糕。麵條炸到好似一條彈弓，代表婚姻關係時鬆時緊，不會斷裂。第十道係「不吃魚翅」。我都已經好耐冇再食魚翅，大家都唔好再濫殺鯊魚喇！呢個甜品真係好似做到一碗翅咁，魚翅係用椰青水整，濃湯就係菠蘿汁。Piña Colada 嘅變奏版。第十一道係「百福添丁」即係「梅菜扣肉」即係朱古力慕絲加話梅乾粒放入Baby’s food Jar。我已經好飽，所以只係淺嘗即止。老公幫我包埋手尾☺️最後就係「五世其昌」，食落好似食緊豬腳薑醋。有薑醋糖漿、薑味慕絲、雪糕、同煮軟咗嘅蘋果。本來好飽嘅我都忍唔住食埋呢個甜品。酸酸甜甜幫助消化。呢一味好特別嘅甜品，令到呢個「婚宴」俾人留下深刻圓滿嘅印象。, 今次試呢間米芝連2星嘅分子料理，好得意好味！一開始侍應叫我地估第一道菜，除左有我的熟悉嘅飛行棋做碟之外，味道都係熟悉嘅味道，好得意，真係好似！每一道菜嘅造型都係香港熟悉嘅東西，當然唔少得街頭小食，齋係個視覺感觀已經加分腸粉豬腸粉更為人熟悉！每一道菜都有每一個故事！但我個人覺得前半part視覺味道方面都好正，但後半part就失色啲！因為後半part安排有啲失誤，同埋甜品太甜同有啲位又太酸，我就接受到嘅因為我鐘意酸，但妹妹就唔太喜歡，不過人生乜嘢都試下，點都要試一次！. You might think we are already paying a discounted price and the restaurant has ultimate explanation right for its terms and conditions. 11F, 109, Jungdae-ro, Songpa-gu, Seoul, Korea Good in taste and impressive on the creativity. He created modernised Chinese cuisine by combining centuries-old recipes with modern ingredients and cooking techniques. The promotional rate is available for prepaid booking. The third course is called 'The Phoenix Rides the Dragon'. The bill was $5,324 and considering the total experience it was fair. As the prepaid deposit wasn't refundable, I didn’t have much choice. The Sauvignon grape has an interesting style, maybe not the best to drink on its own, but do pair quite well with the dish. The last course is 'V Generation'. This Michelin 2-star restaurant is located in Wanchai, created by the famous 'Demon Chef' Alvin Leung, who is famous for his techniques to break down the traditional Chinese food to the essence and then recreated in a new contemporary format, in the so-called 'molecular cuisine'....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. Also, there was only one dish contains carbs (not counting desserts). 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.The eighth course is called 'Miss Piggy Goes Red'. A great finale for a fantastic meal. From a customer perspective, I will still go to restaurants with similar price point with non-discounted menu. All of them are tasty but personally I found the first two was not as 'unexpected' as other dishes. 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. Despite all that, the meal was fantastic and I will be going again in 2 days for its dinner, hope there can be some improvements. (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. 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. Good in taste and impressive on the creativity. I even told the waiter to speed up the process, but we still spent over 4 hours for this dinner. The promotional rate is available for prepaid booking. They were featured on Anthony Bourdain’s No Reservations TV show way back in 2008. The sixth course is called '7 Happiness'. To begin with, the booking process was ridiculous. Peruse the menu and photos of Bo Innovation, then make a reservation here or at another Chinese restaurant in Wanchai. On top there is a generous scoop of caviar which provided additional savory notes. 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. The restaurant wasn’t full on that night, but the interval between dishes was long. The presentation of the food is fun and it taste fantastic. The second course is called 'Son of a Scallop'. As I mentioned, the restaurant was having a promotion in June 2020, and I booked the promotion for 4 people to enjoy an additional 20% off. The price of the meal is not the biggest concerns for people who dine at those restaurants. We had the lunch time tasting menu and a gorgeous bottle of wine. You should come and try its dinner menu if you are interested in ‘Hong Kong’. The price for lunch was extremely reasonable too. On the wine pairing, it was a Carmenere with the demon label, meaning a wine made for the restaurant, coming from Chile and owned by the celebrity Bernice Liu. 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'. The wine paired is Les Clos de Paulilles from Banyuls.The last course is 'V Generation'. 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. As I mentioned, the restaurant was having a promotion in June 2020, and I booked the promotion for 4 people to enjoy an additional 20% off. However, the restaurant is still beating two Michelin stars, no matter what price point you have to pay, especially you still need to pay for more than HKD1500 for a meal. It's HKD2380 for the dinner at the Chef Table and another HKD1100 for the wine pairing. We had the full menu for lunch and it was a great experience. The whole dinning process was long and dreadful. Served in a traditional cup you would see when the newly wed presented the cup of tea to the parents, this dish contained two pieces of creamy foie gras terrine, with some peach gum cooked with a nice sauce prepared with red dates to give the sweetness. more. an 'experience' in terms of food where the chef was actually making an effort. Was the food incredible? He decided to take Chinese food in a different direction and started experimenting with ideas. 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. All male patrons and children are requested not to wear shorts, sleeveless attire or sandals, *Last Order - Lunch: 14:00, Dinner: 21:00. 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. 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 menu design is based in a one and only theme: Hong Kong. Tasteful, creative, provocative - just great. 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. Majority of their waiters / waitresses are very enthusiastic about the food they serve explaining to you what this is all about. Before serving the second course the sommelier came to pour my second wine, an orange wine from Paraschos of Friuli, Italy. Also, there was only one dish contains carbs (not counting desserts). The booking process made me mad. To pair with the food, I also opted for the wine tasting ($1,380). A major disappointment is about its suckling pig. I won’t bother to visit the restaurant anymore, if there is no new dishes. The fourth course is called 'Pisces Paradise'. And I also look forward to the new menu so we can return and experience once again the amazing dishes from the Demon Chef. On the taste it was not as impressive though. The price of the meal is not the biggest concerns for people who dine at those restaurants. Reservations-only diners tuck into dishes such as molecular xiao long bao and cod with saffron miso, Sauternes, and seaweed. Served in a traditional cup you would see when the newly wed presented the cup of tea to the parents, this dish contained two pieces of creamy foie gras terrine, with some peach gum cooked with a nice sauce prepared with red dates to give the sweetness. Though I really have to give credit on how they bring out the wipes between each course. – Bo Innovation is a molecular gastronomy Chinese restaurant in Hong Kong’s Wanchai District hidden away down an alley and upstairs. However, when I tried to increase the party size to 5 people, the fifth people can't enjoy the 20% off. Was the food incredible? or. Opening the urn there are pieces of cracker, with the homemade ice-cream made with the vinegar sauce. Unit 21 Innovation, information, and the networked economy. 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 second course is called 'Son of a Scallop'. A major disappointment is about its suckling pig. Going with the food, I just want to rated ordinary, although there were some extraordinary ones, like Aberdeen Flooaters, Bamboo Matrix, and Chicken Bowl. The Sauvignon grape has an interesting style, maybe not the best to drink on its own, but do pair quite well with the dish. From the idea of the noodles served at the wedding banquet, it was made to resemble a spring, in a single piece and unbroken. While, in my mind, the restaurant seems very stingy. First time I enjoyed a beverage using this cup, and the drink itself was quite nice too. The staff provided us a bottle with dropper, containing a nice aged Zhejiang vinegar which we added to the Japanese 'tong yuan' or gelatinous rice ball, with some tiny bits of dried shrimp inside, further wrapped with a basil leaf and on top a bit of sea urchin paste. with legal seat in via Sommacampagna 59/c, 37137 Verona (Italy), by … You won't feel like you are spending HKD1500+(equiv. It is a great place to catch up with friends as it is not too noisy. (David McNew/Getty Images) Andrea Matwyshyn specializes in technology and innovation policy at Northeastern University. Before serving the second course the sommelier came to pour my second wine, an orange wine from Paraschos of Friuli, Italy. All of them are tasty but personally I found the first two was not as 'unexpected' as other dishes. Pursuant to Title VI of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA) and other nondiscrimination laws and authorities, ADES does not discriminate on the basis of race, color, national origin, sex, age, or disability. Enjoy the unbeatable price HKD 1,500 for our Remembering HK Menu (original price is HKD 2,380). The food itself is just ok, as the chief doesn't really change its menu. 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. The bill was $5,324 and considering the total experience it was fair. All of them are tasty but personally I found the first two was not as 'unexpected' as other dishes. The fourth taste was Spiciness. BO almost maintained the same menu for the past 3 years. You should come and try its dinner menu if you are interested in ‘Hong Kong’.More. Making the most of human creativity and inventiveness is a public policy challenge. First time I enjoyed a beverage using this cup, and the drink itself was quite nice too. The Innovation Snorkeling Tour - Puerto Rico, Carr#987, Km 2.5 Bo, Fajardo, 00738, Puerto Rico. The paste underneath is actually a mashed green bean which is creamy. 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. I also like the pattern on the plate showing the demon holding the two words of happiness. Majority of their waiters / waitresses are very enthusiastic about the food they serve explaining to you what this is all about. The fish is flavorful, with the broth highly complementary on the taste. Innovations that enhance our wellbeing are a hallmark of capitalism. Wan Chai and Causeway Bay are the retail centers of, buildings and wander into side streets to find. A surprise is the chocolate made to look like a tiny orange, serving as the petits fours. The food itself is just ok, as the chief doesn't really change its menu. The sommelier came with the first wine, D Rose from Champagne Devaux, to pair with the first course 'Taste of Marriage'. Anthony Bourdain: No Reservations is an American travel and food show that originally aired on the Travel Channel in United States and on Discovery Travel & Living internationally. (As a matter of fact, I am going to Ta Vie tonight.) It's certainly a good opportunity for foreigners to have a rough sketch of the city. restaurant in the 2021 MICHELIN Guide Hong Kong. I understand that this is a special promotion for the restaurant. 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. 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! 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. Before serving the dishes, the staff came with a metal box holding two dried piece of towels. Both of them were very good in taste. Two fishes were drawn on the plate to echo the name of the dish, and there is a piece of pan-seared horsehead tilefish served with a fish sauce broth, together with some small pieces of cuttlefish and couscous. Staff will be on hand to provide whatever level assistance you need, whether you're an experienced snorkeler or new to the waters. NASA.gov brings you the latest images, videos and news from America's space agency. The total bill is subject to 10% service charge. Email communications before the meal were prompt and efficient. 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. The staff provided us a bottle with dropper, containing a nice aged Zhejiang vinegar which we added to the Japanese 'tong yuan' or gelatinous rice ball, with some tiny bits of dried shrimp inside, further wrapped with a basil leaf and on top a bit of sea urchin paste. The fish is flavorful, with the broth highly complementary on the taste. 10,584 were here. The couscous and cuttlefish offers a contrasting bite which made the overall experience truly magical. Official Nihonryori Ryugin Website; online reservation service, latest menu, … On the wine pairing, it was a Carmenere with the demon label, meaning a wine made for the restaurant, coming from Chile and owned by the celebrity Bernice Liu.