Wan Chai | Bo Innovation | Molecular Cuisine

🌟Innovative Hong Kong Michelin three-star molecular cuisine restaurant🌟 Kitchen Devil (Wan Chai) Shop 8, 1/F, J Senses, 60 Johnston Road, Wan Chai "Bo Innovation" located in Wan Chai, Hong Kong, is a famous molecular cuisine restaurant that has been awarded three stars by the Michelin Guide (Le Guide Michelin). The head chef is Alvin (Liang Jinglun), who is known as the "kitchen devil". He is self-taught and has injected molecular cuisine into Chinese dishes, mixing ingredients and cooking methods from various countries to continuously innovate the flavor of Chinese cuisine. This time I was lucky enough to make a reservation and decided to bravely step into the world of molecular gastronomy. The so-called molecular food refers to the combination of edible chemical substances such as glucose and citric acid or the change of the molecular structure of the food ingredients and then recombination. That is to create infinite possibilities of food from a molecular perspective. Chefs will use various physical or chemical changes to completely break down the taste, taste, texture, and appearance that the general public already knows about the ingredients, and "re-combine" them into a new dish. ▶️Appetizer The first thing that came up was "egg waffles", which replaced the bread before Western meals. People who are familiar with Hong Kong must be familiar with this snack. Although the appearance looks the same, the new "egg waffle" is filled with a small amount of preserved eggs and green onions, and the innovative combination gradually whets the appetite of customers. ⬇️⬇️⬇️⬇️Next is the time for a series of main dishes⬇️⬇️⬇️⬇️ 🔸Foreign chefs say "AIR" is a mousse molecular cuisine. As the name suggests, the dish uses a common French cooking method - foam to present the air of Hong Kong. When you put "AIR" in front of you, you can smell the scent of perfume. Taking a sip of it is like eating air, taking in the different aspects of Hong Kong. 🔸The second dish "CAVIAR" is made of fried taro shreds to form a bird's nest-like base, filled with smoked quail eggs, and topped with caviar made from Heilongjiang sturgeon roe and served with gold foil. Although most fish eggs can be made into caviar, or "CAVIAR", connoisseurs must know that only sturgeon eggs are authentic caviar. Therefore, this caviar from Heilongjiang is not only authentic, but also delicious. It has a fusion of raw and cooked/cold and hot with the processed ingredients below, which is very novel. 🔸"OYSTER" is inspired by Chinese cuisine. The chef first purees shallots and olive oil as a base, and then puts the seasoned Australian Coffin Bay oysters, beef tongue and hair algae on top. Although the beef tongue is thin, it does not reduce its taste. The combination of oysters and green sauce makes people feel as if the ocean is right in front of them the moment they taste it. 🔸"BAMBOO" is one of my favorite dishes. It turns out that the main ingredient, foie gras, is marinated with Bamboo Leaf Green Wine and Japanese miso, and paired with fresh ingredients such as bamboo shoots and green apples from Taiwan. It has to be paired with some Bamboo Leaf Green Wine when eaten. The whole dish is full of "BAMBOO" flavor. It looks weird at first glance, but it is actually quite delicious. I never thought that Bamboo Leaf Green Wine could become a key sauce for cooking. 🔸Next, a portion of vermicelli soaked in shrimp oil and then boiled in lobster soup is orange-red, topped with fresh tuna, fried shrimp noodles, and black powder ground from green onions and garlic, giving the overall feel of Edo sushi. When eating, drizzle shrimp oil on it and mix it well, which breaks the original cognitive framework of the ingredients. The addition of shrimp oil completely enhances the freshness of the tuna, which is completely in line with the name of the dish "UMAMI" (Japanese: fresh). 🔸The next dish "MOLECULAR" is even more amazing. I saw on the menu that it said barbecued pork buns, so how come they served a glutinous rice ball? It turns out that this glutinous rice ball has a great origin. Its amber-like membrane is so delicate that it is hard to associate it with barbecued pork buns. It might be acceptable to call it a meatball. The moment I took a bite with half belief and half doubt, the pork juice immediately filled my mouth, and the taste was indeed authentic barbecued pork buns! The barbecued pork buns look nothing like barbecued pork buns, and are indeed the most well-known molecular cuisine of "Bo Innovation". During the dinner, the restaurant manager recommended a 1989 Chateau Pichon Longueville Comtesse de Lalande wine. This winery is not only a Super Second, but also has the only oak barrel specially made for us by Louis Vuitton. The wine has a smooth and delicate taste, round and full, and is very suitable for drinking with tonight's food. After a short break and waiting for the checkout, the waiter quickly brought a box of candies to the front and prepared a paper bag for the consumer to fill it themselves as a souvenir from "Bo Innovation", which was very thoughtful. The dishes at "Bo Innovation" are quite innovative, and most of them are presented using molecular cooking techniques. The only thing to note is that the menus of Michelin restaurants in Hong Kong tend not to change, and are mostly just minor adjustments, so regular customers will not be surprised that much. But for ordinary consumers who have never tasted it and want to try it, they may exclaim in surprise, but if the taste is not to their liking, they may also feel disappointed. However, the three-star Michelin rating is well-deserved! #foodie #localtourism #wintertourism #foodierecommendations