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Bo Innovation (Hong Kong)

21st October 2014 by Richard Bagnold Leave a Comment

3 Michelin starred restaurant in Hong Kong's busy centre serving highly creative dishes and displaying extremely good value for lunch

This was a highly creative affair as its title would suggest and I was genuinely surprised at the flavours, some of which were ones I had never had before.  The whole tasting menu was clever and original with pleasing flavours and aspects of fun, namely a tomato that was not a tomato, drinking a celebration soup to the gods as you needed to arch right back to get the liquid out of the flask and a vegetable ‘shot’ encased within its own gel.  I certainly would not recommend here for dinner as the interior looks more like a café than a restaurant but for a value lunch with genuinely high end flavours at 3 Michelin starred level, this is the way forward here.

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However the real stars of this show was the pan fried foie gras with apple sorbet and pepper which was superbly done and the wagyu beef with truffled macaroni – these two dishes were straight from the Gods and they, with the overall price of the menu being so reasonable (£50 per head for the tasting menu) made it an absolute bargain.  The only real aspect of a disappointment being the abrupt service we had with one of the seemingly senior waiters on the floor (poor interpersonal skill and did not make any effort to engage in a fun manner or want to listen to requests).

Food Grade: 89%

Amuse Bouche
Tomato variation salad
Vegetable gel
Scallop
Cod
Drink to the Gods
Foie Gras
Noodles
Wagyu Beef
Icecream snow
Bo Innovation

Location

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  • Food Rating - 89%
    89

Summary

Original.
Value for money.

Service.

Restaurant Details

Michelin Stars:

Cuisine: Modern Chinese

Address: Shop 13, 2/fJ Residence, 60 Johnston Road, Wan Chai, Hong Kong

Website: Bo Innovation

Telephone: +852 2850 8371

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About Me

meMy hobby-turned-passion began to evolve during my assignments to London where I was fortunate enough to be able to explore all the Michelin starred restaurants in my spare time and as a result, I gradually built up a catalogue of all these venues.

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