Bo In­no­va­tion

Exquisite Taste - - Up Close & Personal -

Self-taught and some­thing of a global gas­tro­nomic megas­tar, Chef Alvin Le­ung calls his Bo In­no­va­tion dishes X-Treme Chi­nese cui­sine; a fu­sion of modern tech­niques with in­no­va­tive yet au­then­tic Can­tonese flavours cre­ated us­ing some of the finest lo­cal and im­ported in­gre­di­ents avail­able.

Bo In­no­va­tion is one of only six restau­rants in Hong Kong to cur­rently hold three Miche­lin stars and is a mag­net, not just for those who love Le­ung’s in­cred­i­bly de­li­cious and beau­ti­fully pre­sented food, but for in­ter­na­tional jet-set­ters and culi­nary celebri­ties alike. It’s one of the hottest places to see and be seen in around Hong Kong and although, like Chef Alvin him­self, it’s def­i­nitely rock-nroll, it re­mains un­pre­ten­tious.

Lo­cated on John­ston Road, it’s not the eas­i­est restau­rant to find, but the ef­fort is well re­warded as din­ers dis­cover a small, el­e­gant and stylish restau­rant serv­ing up a myr­iad of as­ton­ish­ingly good X-Treme Chi­nese dishes. The menu is huge and awash with cre­ativ­ity fea­tur­ing an ar­ray of meat, seafood and vege­tar­ian op­tions sup­ported by an ex­cep­tional drinks menu and wine list.

For lunch choose dishes from ei­ther the Tast­ing Menu or the Set Lunch, whilst for din­ner the choices are Red or Blue menus, all avail­able in­di­vid­u­ally paired with some su­perb wines.

Typ­i­cal favourites in­clude the del­i­cate scallop with Shang­hainese jolo (fer­mented red rice vine­gar) sauce. Suc­cu­lent seared

scallop served with sweet peas, crispy rice and a driz­zle of jolo sauce and a whole peeled tomato stewed in pat chun (Chi­nese vine­gar). Served with fer­mented de­hy­drated Chi­nese olives, savoury marsh­mal­low with green onion oil, this clas­sic Can­tonese com­bi­na­tion is beau­ti­fully pre­sented and the taste and tex­ture com­bi­na­tion is sub­lime.

TV per­son­al­ity and award-win­ning, Chef Alvin is some­thing of an enigma and shares the dis­tinc­tion, along with He­ston Blu­men­thal, of be­ing the only two self­taught chefs to be awarded Miche­lin stars. In fact, like Blu­men­thal his style is based around molec­u­lar gas­tron­omy, in his case fused with Can­tonese cui­sine and art.

Born in Lon­don, raised in Canada, after 20 years work­ing as an en­gi­neer and with no culi­nary ex­pe­ri­ence, he moved to Hong Kong and opened Bo In­no­va­tion. In 2012 the al­ready Miche­lin-starred Bo Lon­don fol­lowed and in 2016 Bo Shang­hai be­came the third of the Bo dy­nasty to throw open its doors. His pas­sion and cre­ativ­ity are un­re­lent­ing, he blends cul­tures, styles and flavours with art and sci­ence, this is the very essence of fu­sion gas­tron­omy.

I like to chal­lenge peo­ple’s ex­pec­ta­tions, to sur­prise and to ex­cite them. My aim is to have peo­ple say hey, that was the best meal I’ve ever had! and I just work back­wards from that to turn Chi­nese food into creative fine din­ing, so peo­ple say, Let’s go and have Chi­nese as a treat. – Chef Alvin Le­ung

Quail egg bas­kets

Sweet tomato


Scallop with Shang­hainese jolo sauce

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