This place is the most fun and interesting Michelin star restaurant I've ever been to! Each dish is presented as a story that represents a different aspect of Hong Kong's culture. I'm not from HK and this is my first time visiting, but I'd imagine if you're a HK native, you would really resonate to the dishes and ideas being presented. The dishes are an interesting fusion of Cantonese food and molecular gastronomy. Most of the dishes had familiar flavors but were presented in a unique way with different textures. The plating was amazing and everything they served was beautiful as well. The service, atmosphere, and experience of this place were all fantastic, but unfortunately, I didn't like the food as much as other Michelin starred restaurants. I thought that some of the dishes were under-seasoned, and other dishes had interesting flavors combination that I didn't quite enjoy. Overall, I think this is a fun place to come as a foreigner but I wouldn't go back. read more

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I can't say I like this place.. but can't say I dislike it either. Chef does put heart and creativity into his dishes.. but unfortunately it failed to impress and give a "wow" factor. All they need is one dish .. just one dish that would leave an impression whether it'd be presentation or taste... but none of their dishes did that. As a matter of fact, there were at least 2 dishes that I couldn't even finish... the Pollock Pollock and Autumnal Cannibalism. read more

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They moved a new location (central) in 2022 so the updated address is 45 Pottinger, 1F in Central HK. Do not go to the address listed on the business. It was definitely an experience.... I wasn't sure what to expect from the mad scientist chef but now I understand. Each dish was excellent in terms of presentation and taste. I was glad it wasn't all presentation and actually tasted good too :] Each course was perfectly timed to match our pace. We got to experience a range of taste and textures. I recommend adding the molecular Xiao Long Bao as that is their signature dish or bite rather. Wagyu/abalone truffle substitution upgrade is 450HKD which I may pass on if I were to visit next time. I won't go into too much detail so your visit can be as surprising as it was for us. Reservations are a must. Only course menu 2000HKD per person. Expect to stay 2-3 hours. We left extremely full and content. Cocktails were beautifully crafted and delicious as well. They also offer wine pairing. It's definitely a once in a lifetime experience and the perfect date night spot in central HK! Ambiance was romantic and dim. Chef Alvin Leung had 3 Michelin stars 2014-2018 and 2 Michelin starts 2019-2021. I believe he's also a master chef! read more

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Bo Innovation. The 3-star playground of demon chef Alvin Leung. The lunch tasting menu was fantastic, and the price is surprisingly reasonable for this caliber of food. They cover all the fine dining favorites creatively, and I love all of it! Even the bread course is creative - they put a savory spin on Egg Puffs with chives and Yunnan ham. The first course of Corn is like an Asian elote. I love how the shrimp oil highlights both preparations of Brittany Lobster, and the Hokkaido Scallop is a solid staple. The Foie Gras is always a winner, but charcoal mantou takes it to a whole new level, and I think I was a panda in a past life so bamboo will always get me. The X-treme XLB, the only reason half the people here show up. A fragile yolk of seaweed houses a savory broth. You can taste the seaweed, but otherwise it does taste just like a XLB Drinking the palate cleanser from the imperial cup is its own experience, and it prepares you for the mains. The Haida Gwaii Black Cod is beautiful and on the lighter side, but you need a reset before and after the Suckling Pig Leg. Eat your salad greens liberally between bites. They wrap up with their Chicken Rice which tastes like risotto with zero dairy. They shave Dried abalone and dried foie gras which makes it taste as pretty as it looks. No Shark Fin soup for dessert, and the agar strips approximate the texture nicely, a humane dessert you can eat with zero guilt. Bo Innovation is as seductive as it is fascinating. This tasting menu scratches an itch so deep you didn't know you had it, and it opens a world of flavor and skill the likes of which you've never seen. I loved this meal, and I'm so impressed by this kitchen! read more

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Well, I came with pretty high expectations, given the reputation of Bo Innovation, and was sorely disappointed. While the service was top notch, the meal itself was a bit of a letdown. I was expecting my socks to be knocked off, but they ended up staying put. The dishes were creative, sure, but some of them just didn't do it for me, and given the price of the tasting menu, you're expecting more hits than misses. Drinks are incredibly expensive as well - whether it's tea or water, jeepers - and they tasted no different than their cheaper counterparts (to my unrefined palate, anyway). Bright, beautiful space though; albeit not much of a view. read more

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I'm so excited to Yelp about this 3 Michelin Star Restaurant. Earlier in the year, I attended the Honolulu Film Festival's movie called Foodies. Bo Innovation was one of the restaurants featured in that movie. I was telling myself that the food looked so interesting that I needed to try it out, so off to Hong Kong I went. This restaurant is located on the Hong Kong Island side in the financial district. It's on one of the side streets in a commercial building. It was kind of hard to find but luckily my uncle, who's a native, came with me. He had made reservations and we made it just in time for lunch. Many restaurants give complimentary bread to get things started. Here, they give Egg Puffs. Their Egg Puffs are so different from everyone else's. It was totally crispy with green onion in it. It had the sweet and salty combo going on. It was excellent! We ordered the Lunch Set Menu with additional supplements. I got the Scallop Ceviche, Suckling Pig, and Caramel dessert. I added the Molecular Xiao Long Bao for the supplement. It's their signature dish and what they're known for. The Scallop Ceviche had a natural sweetness to it. It also contained beets and puffed rice. It was an interesting combination, not bad. The Suckling Pig was delicious! The skin was crispy. The meat was tender and juicy, The citrus from the pineapple gave the sauce an extra zing. The Caramel dessert was extraordinary. The plate contained three different types. It had a banana mousse, a honeycomb, and chocolate ice cream. The banana mousse was my favorite. My uncle ordered the Langoustine, Organic Long Jiang Chicken, and Caramel dessert. He also got the supplement Molecular Xiao Long Bao. The Langoustine was my favorite dish from this place. It contained black truffle, cauliflower risotto, salty duck egg sauce, pickled cauliflower, English mustard foam, and duck jus. I'm all about that salted duck egg. This dish was so yummy, I can't explain it to you. If you ever get the chance, get this dish! The Organic Long Jiang Chicken came in a pot with 9 years aged Acquerello rice, wood ear fungus, golden pin, shiitake mushroom, and lotus leaf. The chicken was smooth and tender, with a nice flavoring to it. The rice was awesome. It had a buttery texture to it, very different from the everyday rice. I'm not sure if the Molecular Xiao Long Bao was worth the extra $12US for one piece. It's different and can't be found anywhere else. Unlike the traditional xiao long baos, I didn't taste any meat in this. It was all broth. The red strip on top is made from red vinegar and ginger. You stick the whole thing in your mouth and the wrapper just disintegrates. Then, you get all the broth, which tasted very good. It's a nice gimmick, but again, for $12US? read more

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This review of Bo Innovation is based on my lunch experience. 3 Michelin Star Restaurant with a set lunch menu HK$430 is a bargain. I was worried that it might be overrated but it is one of the best lunch special I had have experienced. Menu is seasonal changes with the freshness and availability of ingredients. But I am quite confident that I would have enjoy them all regardless. Come with an open mind and you would have a great time! Entree: Scallop Ceviche shanghainese "jolo", woba, sugar snap peas, avocado, lemon Foie Gras "mui choy" caramel ice-cream, green apple, ginger bread Main Course: Suckling Pig roasted sichuan pineapple, pork jus Pigeon shiitake mushroom cake, black carrot, sour plum pigeon jus Side order of Molecular "cha siu bao" $90 Dessert: Sour Plum Soup as dessert I like most of the components in the courses and the playfulness of the combination of ingredients. That huge piece of foie gras really sealed the deal for me. Service is attentive, just like how Michelin 3 star restaurant should be. The lunch tasting menu at HK$730 does looks promising, maybe I will give that a try next time. I have to confess I do watch MasterChef Canada. And maybe next time when I am at Bo Innovation Chef Alvin Leung would be in the house :) read more

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Overall: 3 solid stars Food: 3 solid stars Service: 4 solid stars Ambiance: 3 solid stars--nothing special The 2nd most expensive restaurant in my life. Made reservations about 1 month before our arrival. One out of five 3-star michelin rated restaurants in Hong Kong. I really wanted to experience gastronomic food in HK, so decided to pay a visit and carve out about 3.5 hours for this foodie adventure I love the fact that they leave the menu in front of you so you're aware what items are coming out. Chef Alvin Leung does not disapoint; If dinner was not SO expensive, I would given this venue 4 solid stars. We decided to go all out and ordered the Chef's Table Menu. This selection has the full menu of 16 different tastings and it will fill you up. **They are known for "Molecular" aka xian long bao, but I didn't think it was that great...** I like the traditional XLB better. Yum: 1) Foie Gras--probably the best I ever had 2) Black Truffle Beef Cheung Fun--again, the best I ever had. I would love to just order a big dish of this! 3) Baby food Yuck: 1) Air 2) Sweetbread 3) Almond read more

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I've had a lot of amazing meals in my lifetime and this dining experience was top of my list. Let's start first with the ambiance and staff. The restaurant is playful and full of HK soul. It's the Hong Kong story after all so take a good look at your surroundings. From the graffiti wall to the amazing murals in the restrooms, nothing was without deliberate intention. The staff catered to us like no other. The somm, Ric, was delightful, charming, and wonderful in sharing his knowledge. I've never had a dining experience where down to the menu design the everything was impeccable. They end with HK candy as a takeaway. I highly recommend this experience for anyone who considers themselves a foodie. Molecular gastronomy, playfulness, and a real timeline of HK history. The dinner started with an amazing display of "Florida water" which smells like roses and steamed up to provide our hand towels and midway through a cocktail served in a royal sipping bowl. The food changes all the time and I don't want to give it all away. One of my favorite things was the extreme dim sum which was a card with 10 dim sum ingredients, and we had three small bite size creations and were asked to guess what they were. The gold leaf, smoked quail egg, and caviar were another once in a lifetime bite. I can't tell you enough and I want to tell you nothing. Go experience it! read more

I came into Bo a little wary of the service due to some of the negative reviews - but maybe they fixed it?!? Our service during lunch was great. The entire team was in sync, dishes were served at the same time, wine and water glasses were always full. The place is fun, the food is definitely good - but I am a little surprised they earned 3 stars when I think back to other 3 stars I've been to in Europe, NYC, and SF. But, given the price point, it is also the least expensive 3 star meal I've had. I'd visit again when in HK. read more

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WOW. A feast for the eyes and tastebuds! I had the lunch tasting menu, each dish had a story behind it which I really enjoyed. Service was great, ambiance was nice, it could be better located but that wasn't an issue for me. The only downside was the cocktail, it tasted a bit like cough syrup. However, the waiter noticed I hadn't enjoyed it and offered to take it off the bill. read more

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Ewww no to Bo. This is a reminder why chefs who are not trained just can't make good food. Science does not equal good food. Not all the time. $500 per person for their Chef Blue meal and a bottle of wine. By far the cheapest 3 star Michelin dinner I've had but also the worst one I've tried. HK Michelin sure is easy with the stars. Some of the flavors were just gross or disgusting. There really is no cohesive story / flavor. The dinner felt sporadic and chaotic. The flavors felt like my grandmas old spice jars that were 50 years old. And then opened. And served. To me. Often times they'd bring over a food dish and accompany it with a piece of junk that represented something about the food. The junk piece was inedible and served as useless decor. Examples include a fake plastic can of alcohol, an "oriental" postcard, a fake jar of oil with a light beaming thru it, etc. SO tacky. I didn't care for the service either. Maybe it's a cultural thing but the server hovered over me as I signed the bill. It was also very VERY rushed and impersonal. Oh and the snooty sommelier with the very bad "British" accent, 2 sizes too tight blue suit (of course blue. Basic), and the hexagonal eye glasses had a very arrogant attitude. I'm sure the food was prepared in some really unique ways but it's a big miss for me. I cannot remember one dish that I liked. Hard pass for me. For $500, I rather eat dim sum hundreds of times than go back to Bo. One look at the clientele and you can tell this place caters to the most basic betches ever. Myself included :( :( read more

I came here solo last night as a treat for surviving (!) my first week in HK. The chef's table which is a counter looking straight onto the pass is ideal for solo diners as it allows you to engage with the chefs or your fellow diners as you (and they) like. It would also be great for couples, although more than two might be pushing it. Lots of the dishes on the menu are regional classics inspired by memories of the chef's childhood which have been updated or revised by the team of chefs to reflect modern cooking ingredients and higher quality ingredients. As such, it is a very modern take on traditional cooking as opposed to fusion food. While I do not yet have sufficient knowledge of local cooking to pick up all the points of reference, the dishes are very well explained by the chefs who serve you. What I can say however is that the food was almost uniformly delicious. One of the highlights for me was the very first course, caviar, which is a dim sum inspired mouthful of joy with a mound caviar combining well with a smoked quail egg. Another was "Baby Food" which looked just like the title suggests but was something quite different (I will not spoil it here). Of the 14 courses, only 1 disappointed me slightly. A good hit rate, given the cooking is fairly innovative. Although there were lots of courses, portion size was kept under control. As a result, after a 3 hour (or so) meal, I came out feeling full but not stuffed to the gills as I have been at other restaurants. A good thing to my mind. I'm not sure how much the menu changes, but providing it does, I am already looking forward to coming back again to see what new creations are there for me to sample! read more

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BO Innovation will have the honor of having my 500th review. I came to BO Innovation in Feb and was super excited to celebrate my birthday here. My friends made reservations in advance and I think I got lucky since my birthday was around Chinese New year, most people where having big family gatherings. When you first walk in they take your coat and get you seated. You have options of which menu you wanted. I didn't feel like drinking that night so I opt out on the drinks. The menu actually had a few options, but I picked the tasting menu for foie gras, since foie gras is banned in Cali. So where is the order of what we ate and eat time they brought out a dish the explained it. Complimentary Egg puffs- this egg puff was super special. it wasn't sweet, but a savory one. There was Virginia ham inside the puff which made it a perfect way to start the evening. Oysters- the oyster was fresh and sweet. I loved how they paired it with jelly. Saba- sesame, ponza cloud with ginger. I loved the presentation of this dish. They placed the food on the table spoon with a cloud of smoke surrounding it. It was very airy, and light when you put it in your month. Foie Gras- the foie gras was lightly seared and paired with mui choy ice cream. For those of you who don't know what mui choy is it's a type of salty vegetable. This was my favorite dish of the night and it wasn't because I'm a huge foie gras fan, it was because the mui choy ice cream was so unique. It was salty and sweet at the same time and was so delicious. COD-saffron miso with seaweed- I don't remember much about this dish and it didn't wow me enough to take a picture. Molecular-Xiao lung bao- the most famous dish of the night. And yes it was impressive. It looked very delicate, because as you picked it up from the plate, you can see the dumpling jiggle. You need to place the whole dumpling in your mouth and it explores in there. Be careful, there is a lot of juice in there, which made it taste very flavorful. Tomato with "pat chun" vinegar, Chinese fermented olives "lam kok" and Scallop were another two dishes I didn't really remember After the tasting menu, you get to pick on entree. I picked the sucking pig with had paired with apples, and peas over a Sichuan vanilla sauce. I think this was the most disappointing dish of the evening. The skin was too hard and didn't give me the crunchy taste that must places do. There was way too much fat and I felt that the meat was a little bit chewy. The desserts were really creative. It was a Lychee popsicle with "lung jing" tea ice cream (dragonwell), and a "shui jing fang" caramel. My favorite was the dragonwell ice cream. the lychee popsicle was really refreshing, the caramel was good but a tad over sweet. The petit dim-sum was unique. there were 8 treasures that came out in a bird cage that you and your friends can share. the macarons were good and they had 3 flavors (rose, lychee, and white chocolate). Other desserts included osmathus sponge cake, chrysanthemum crème brulee -which turned out super good, red date marshmallow, and mandarin peel chocolate truffle. I guess for those of you from the states, I can summarize the experience here in with the service of Gary Danko and Eleven Madison Park. The presentation of the food was top notch along with the service. The food certainly had a bit of an Asian uniqueness to it , that I never had in the states. I only wish the main entree didn't disappoint. But I do plan on coming back there on my next visit to the city that truly never sleeps. read more

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We made reservations a few weeks in advance for lunch since we didn't want to spend hours at dinner while on our vacation. (Lunch ended up being about 2 hours) We tried the chef's menu to be able to taste a variety of "extreme Chinese cuisine." It was about 8 courses and quite decadent for a lunch meal considering we had scallops, foie gras, langoustine and toro. All of the courses that we had were delicious and innovative, yet nothing really blew my mind. I guess I always thought a restaurant with 3 stars would have life changing food but I think I set my expectations too high. The molecular cha siu bao was definitely the most interesting thing that I have ever had in my life. I would recommend everyone check this place out just once to experience something new. read more

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Well what can you say about Bo's? It's surely innovative! I'll keep this short because it's really easy to sound like a foodie-snob when it comes to places like this. Lol. I really have only warm fuzzy feelings about this place and enjoyed the play on chinese street food. It's a great date spot but probably not the first date unless you want to set the bar really high. You will be paying about 2,000 HKD for two people so enjoy every minute. read more

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Incredible meal, casual cool atmosphere and impeccable service. What you expect from a 2014 and 2015 Michelin 3 star restaurant. We were all very satisfied with portions and with 15 courses its an incredible workout for your pallet. The infused tomato was my favorite, simply because it is so simple. A night to remember. read more

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When planning a trip to Hong Kong, this was the one place I had to go. It was easily the most amazing lunch I've ever had and probably will have for a long time. We both went with the chef's set menu and added a supplementary truffle dish. Having servers show us components of each dish before it came out made the dining experience more interactive.I really can not say enough good things about the food and the dining experience here. Every dish was incredibly delicious, exciting, and fun to eat, but the highlights were: Molecular xiao long bao: the burst of the dumpling was one of the most satisfying feelings ever White truffle: this is the only dish we shared and I'm glad we did because it was so rich from the white truffle, duck egg, and yak milk cheese. It was so good that we were actually giggling while eating it. Wild black cod: a very light dish with so much beautiful flavor. The only downside to this meal with the atmosphere in the restaurant. While it was nice to have servers refilling your glass constantly, it was a bit odd that there were so many staff waiting to serve the few diners in there. This combined with the quiet environment made it a bit odd to have such fun food with such a reserved atmosphere. Anyway--what really mattered was the amazing food. read more

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Amazing lunch. Service was excellent throughout our meal although we were 10 minutes early for our noon reservation and was told to come back as we couldn't wait at the restaurant. The Xiao Long Bao was excellent and is definitely the signature dish and is a must try. We had the tasting menu which was a sample of 5 appetizers, a main course and dessert. There was an amuse bouche and petite fours at the end of the meal as well. The Japanese Kinki which was fish which the skin was fried crispy was excellent and the skin was so crispy while the fish was so tender. For the main course, we had the Leg Of Suckling Pig (for 2) and the Saga-Gyu Beef. The pig skin was so crispy and the pork was very tender. The beef was so tender that it was melt in your mouth. Amazing experience at Bo Innovation. read more

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First time dining at a 3 michelin star restaurant. Extreme Xiao Long Bao (90 HKD each) Love the presentation of this fushionized Xiao Long Bao, which is a Shanghai soup dumpling. This dish was amazing. The pink strip is ginger, and the yellow was a thin wobbly egg yolk looking skin wrapping the minced pork soup base. You eat it in one bite and once you bite into it, the soup explodes in your mouth which was surprising and caught me off guard as I was expecting something to chew. The soup flavor was on point and comparable to the traditional Xiao long bao soup taste. Love it! 4oz wagyu (520 HKD) This wagyu was amazing. It was cooked perfectly medium rare, and melts in your mouth. As good as it can get! They weren't kidding when they served a super sharp knife cause it went right through the wagyu like cutting tofu. Under the wagyu are rice noodle rolls which were really tasty too. On the side is a taro purée which added nice flavor. Service was great - the servers were attentive, and very knowledgeable when explaining each of the dishes. Food was amazing. Expensive, but well worth the price. read more

廚魔 - Extreme Xiao long bao - Asian Fusion Near Me - Hong Kong, HK

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Feast for the eyes and the soul! Just looking at the portion sizes, I assumed that I would leave this place still hungry. We came here for lunch and let me know tell you, every bite was delicious. My personal favourite was the Hong Kong waffle filled with spinach and onion. read more

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After going to Bo Innovation I can say that I'm completely disillusioned by the Michelin rating system in Hong Kong and recommend not using the Michelin guide in this city. I have had the good fortune of going to numerous Michelin rated restaurants in the US and Europe (French Laundry, Grace, Alinea, The Restaurant at Meadowood, Tickets, ABaC, Disfrutar, Librije's Zusje, La Sponda just to name a few ) and Bo Innovation has no place on the list of great culinary experiences. In fact, for me, it was a disappointment from the very beginning. We entered the restaurant a little early and were left at the door staring at the staff until chef Alvin Leung asked the waiters to call us over to sit at the bar and get a drink. When we sat down, my wife noted that chef Leung sat at the opposite end of the bar instructing his bartenders to know which liquors were cheap ones and which were the expensive (in cantonese). Can't say that going over prices of your liquor with the staff in front of your clientele is the classiest thing to do. Before we could order a drink, our waiter sat us down and then seemed surprised when we still wanted to order a cocktail. No sooner after that awkward exchange we noticed that they sat a couple with a toddler next to us...yup, someone decided to bring a toddler to a restaurant where you spend $500US a person. Talk about ruining the ambience. I can't imagine what Anthony Bourdain would have said if a 3 year old holding an iPad was sitting next to him during his visit to Bo Innovation, which was the highlight of one of his episodes of "No Reservations". I was willing to look past that but then I noticed how clumsy and uncoordinated the staff were. I had to stop multiple waiters from taking my unfinished dishes (four times in total) during the meal. WTF?! I'm eating here. We had the wine paring and the "sommelier" poured me a glass full of sediment and cork. When I pointed it out, he seemed unfazed. Thanks for the swill, buddy. After a while, I also noticed that the other couples in the restaurant appeared equally disappointed. Nobody was smiling. Nobody was having a good time. The decor was also plain and uninspiring. Is this the home of the Demon Chef? The badass who deconstructs Chinese culinary dishes and takes molecular gastronomy to a new level? In the words of Grumpy Cat - "NO". Nothing about the place matches the food or the concept they are trying to sell. The food? Admittedly, it's not bad. The lobster dish, foie gras and crab served in a "baby Gerber bottle" were darn good. However, the rest of the meal was 'meh' and although some of the presentations were clever, they hardly matched the genius I experienced at Alinea, Restaurant at Meadowood, Tickets or Disfrutar. Demon Chef? I beg to differ. At first I was impressed that Chef Leung was present at his own restaurant, but ultimately, he was the definition of hiding in plain sight. At the end of my meal, I was starting to feel embarrassed for him because this place was kind of a joke. The parting gift? You get to choose some Chinese candy from a large communal bowl that was rolled out on a cart. The label on the candies said "Made in China". That pretty much summed it up for me. read more

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Just got back from a 2.5 week trip all around Asia (Hong Kong, Vietnam, Thailand, Korea). Even though we had some amazing food during this time, I must say this was the highlight meal of our trip! Obviously I had high expectations for this restaurant, as it is rated 3 Michelin stars, and this meal really delivered. We decided to go for lunch because I didn't really have the 4 hours or $400 required for dinner, and I'm really glad because I was stuffed after the lunch set menu. My only small critique is that a lot of these dishes were rich, so this isn't the meal to get if you're on a diet, but if you can't splurge while you're on vacation, when can you? =P. Also, there were lighter dishes spaced in the middle which served for a nice balance. SCALLOP shanghainese "jolo", woba, sugar snap peas, avocado, lemon (4/5) - Perfect texture. Nice lighter dish to start off the meal. I wasn't the biggest fan of the peas, but I think that's just my personal preference. UMAMI toro, "wok air" powder, mixed noodles (5/5) - Loved this dish. The toro was wonderfully fatty with the lightest sear. The dried shrimp flavored oil that they used to flavor the noodles was amazing. MOLECULAR "cha siu bao" (3.5/5) - I've had a couple of these "explosion" dishes, and I must admit I'm not the biggest fan of that sensation. Because of this feeling, I was a bit thrown off while actually eating this dish, but the taste it left in my mouth after was great. Exactly like the cha siu bao you're used to. FOIE GRAS "mui choy" caramel ice-cream, green apple, ginger bread (4.5/5) - I've never had foie gras with ice cream before, so I was apprehensive, but this was great. The lightness and coldness of the ice cream, and the acidity of the apple played well off the richness of the foie gras. MAO TAI hawthorn, lemongrass, passion fruit (5/5) - This was a bit difficult to drink due to the shape of the vessel, but it was very tasty and the perfect break in between courses. RED MULLET yuzu, black bean, black garlic, mullet roe (4.5/5) - The crunch on top of the fish lent great texture to the dish, and the black bean/garlic mash was quite nice. This course was more subtle than the other dishes and was a nice addition to their richess. SAGA-GYU BEEF black truffle, "cheung fun", soy sauce, taro (5/5) - Perfectly cooked meat and cheung fun. I don't know what else to say. PINEAPPLE star anise and pineapple ice-cream, shortbread, pineapple jam, yogurt, winter melon (4/5) - Beautiful dessert. I don't even like pineapple, but I enjoyed this dish. Aside from the great food, service was impeccable. The waitstaff anticipated your needs before you even had to ask, and they appeared out of nowhere when you needed help. read more

I just want to say that the food here was 4 stars, but service is 3 stars. What a story to come with this review. When coming to Hong Kong again, I wanted to splurge on a nice meal with my mom, since the last time I came, I wasn't working and she paid for everything, everytime. What better way, than to research Michelin star rated Chinese food. Bo Innovation came up and I was excited to give it a try. After experiencing it myself, I'm on the fence about recommending it. Ambiance/location (4 stars): Thank goodness for their specific instructions telling you where to look for the elevator to take you up to the restaurant. The elevator is on Ship Street. The restaurant itself is modern, and lit with some light blue lighting to help set the mood. They have big windows to let in outside light, and gives a street view, but nothing that would give you a gasp when you walk in. If this was not a 3 star Michelin rated restaurant, I'm sure I would not be as critical of the service. But if I am paying close to $400 USD per person for a meal, I do have high expectations of the service here. Let me first clarify, that the overall service was pretty darn good- Very attentive servers, polite, and even comes by to fold my napkin when I left for the restroom. However, consistency and communication would be my biggest complaint about the service. This is where the 3 stars come in. First of all, I called the day of to confirm my reservation. I asked if we get there earlier, can we hang out at the bar until they actually open, and the lady on the phone said yes. But of course when we showed up 10 mins prior to opening, she said that we had to come back when they opened. Fine, I can understand that since the staff is probably not ready for patrons yet. But what irked me the most was that this became a 4hr long dinner, not because it was really that long, but because at some point, they totally forgot about our table and tasting menu, once more people came, and failed to acknowledge and apologize for that. How do I know this? We were the 2nd table to be seated for the 7pm (opening) seating. As the 8pm tables got seated, I noticed they were all blazing through the tasting menu, as my mom and I had a solid halt for over half an hour. After checking in with the servers who were no longer attending to us as often, they just said, oh.... let me check. Then came back to offer free house wine, or sparkling water or tea, but nothing on where the food is at this point. Waiting another half hour (which I think is when they decided to pick up cooking our menu again), we finally picked up momentum on the food again. The later seated tables at this point, were all starting to finish and leave. The dinner no longer became enjoyable, and just became a waiting game, and I was actually getting sleepy waiting for them. Very annoying, I think I would've settled on a honest, "I'm sorry, the chef must've forgotten your table. We will rush the next few dishes immediately," rather than the, oh want free wine? Free tea? With that said, the food was good, but not extremely impressive. The presentation was great. I especially like the appetizer where they plated it on an old board game I use to play. The food did taste good, but for Chinese/Cantonese cuisine, it didn't "wow" me. I can see they are trying to illustrate some chinese history and tell a story as well, but it didn't flow well- random to be exact. For a meal that cost me a 1 night stay in the Intercontinental, with the panoramic HK view - 3 stars. read more

The food is delicious and service is fantastic. They have a very unique take on Asian flavors with very Westernized techniques that makes it a rather intriguing experience. Each dish stood out to us, especially the bird's nest. Reservations were not unnecessarily difficult and annoying to get, unlike other restaurants of this caliber, which was a welcome change. Service overall was accommodating and attentive, especially with any and all special requests. One word of advice is to save space before coming here! We did not do too great of a job of saving stomach space before coming here and by the time one of our favorite dishes came out (wagu beef), we were way too full to take more than a bite....which was incredibly unfortunate. As someone who never seems to get her hands on this in the States, it was a pleasant surprise at the end when I got to grab a handful of rabbit candy from, essentially, a grab bag of miscellaneous candy (I'm not sure how to explain what rabbit candy is except by saying that it tastes like taffy made from condensed milk). All in all, an experience worth venturing out to Hong Kong for! read more

This place has been on my list for ages, but unfortunately it did not really live up to expectations when I finally got to visit. There were several outstanding dishes such as the molecular XLB, but also some very average dishes that depended more on novelty props than the food. In this price range I was expecting more emphasis on the food. read more

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A very good entertainment for your visual, taste, smell and stomach :) A new take on cantonese cuisine without taking of the essence of what cantonese food really is. I went during down time of 2 michelin to 1 michelin star. The staff and service was very impacable. read more

Bo innovations is a Michelin three star restaurant. I looked at all the Michelin three star places in Hong Kong and I chose to come here for my sisters birthday. This place is a good place to bring anyone: a foreigner to learn Hong Kong history or someone like me who gets to learn her own culture. It brought back a lot of childhood memories from dried shrimp my mom uses to cook with to one of my favorite food xiao long bao. Their xiao long bao is very unique, it pops in your mouth and the soup pops in your mouth. This is a unique restaurant that tells you history & culture presented by food. However, the service is not up to par for their Michelin status. At a usual upscale Michelin three star they would put the plating the same time and clear everything from the table. We had dishes left on the table from dishes before and crumbs. Also, the bathroom ran out of soap and I asked the lady if she could refill. The next time I went to the bathroom she sent me into the men's bathroom. Other than that I'm glad I chose this place for my sisters birthday. She really enjoyed it & thank you for the Polaroid picture at the end. read more

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I've eaten at Gramercy Tavern, Gaggan, Republique, and Pujol. All were less expensive and far better than Bo Innovation, which reeks of arrogance. The food is simply not good, far too hit or miss for the price, so don't be fooled by the Michelin stars or eater reviews. It is just gimmicky, and the service and music were also off during my visit. Save your 400 USD a person and go elsewhere when in HK. They may have been on it at one point, but they have definitely lost their way. Don't believe the hype. read more

While most of the food is very very good here the soup dumpling was mind blowing. If I walked into this place and the only thing on their menu was that I would still give this restaurant 5 stars. I like how their food was interactive, not just to be eaten and enjoyed. Similar to other Michelins in HK it's cheap for something comparable in another city. I highly recommend coming here. It's tucked away in the second floor of some random building but hey that's part of the fun! They also didn't care that I was wearing essentially shorts because I was touring around. I've never been a fan of places that required absolute dress codes so I have lots of respect for them. Hmm I think I've gotten off track. I can't think of anything bad to say so that means 5 stars all around! read more

廚魔 - Asian Fusion Near Me - Hong Kong, HK

I've traveled overseas to enjoy my birthday dinner at Bo Innovation. My boyfriend had made a reservation 2 months in advance and received email confirmation, but when we arrived; we gave the hostess our name, and she could not find us on the reservation list even after we showed the email. She quickly looked at her ipad and said she "can" seat us (as if we made the mistake...). I'm particularly not picky or attentive to service because I think the meal itself should define your tasting experience, however, as a 3 Michelin restaurant, I expect more out of the hundreds spent on the entire experience from greeting us, to showing us out the door. We selected the 14 course meal ($2,380 pp) and ordered 2 cocktail drinks; they also charge for water. I can't remember what cocktails we ordered, but they were delicious! Our favorites: Child's Play - 3 amuse bouches and egg puff: playful approach to HK dishes. This was plated on a mini board game. There was a lot of flavor to each little bite. Air - used molecular technique on the plating and the dish itself. This spoonful of foam had a strong flavor of raspberry. It was a little underwhelming because I thought there'd be some substance at the bottom of the spoon; left me with no surprise. But for foam, there was a lot of flavor. Dim Sum - Crispy Taro with Caviar and gold leaf - I usually don't like this dish at dim sum, but this rendition was packed with flavor! - Quail Egg XLB - Highlight of my night! How can you turn a classic XLB dumpling, into a quail egg? If I knew, I'd make and eat it everyday. Once the quail egg bursts in your mouth, it gets filled with the rich pork flavored soup inside an XLB. AMAZING. Bamboo - Foie gras, green apple, charred bamboo mantau; I love mantau, and this one paired well with the foie gras, along with the refreshing bites of green apple. Lotus - Black Cod, lotus seed puree, lotus flower. I loved the broth that came alongside this dish. The lotus seed puree was smooth and the entire dish was in sync with each other. Mao Tai - hawthorn, lemongrass, passion fruit intermezzo drink. It was the perfect palette cleanser in between our meal. Tasted like a tropical island inside a "conch shell". Chicken Bowl - Geoduck, "Bo" chicken rice. Lots of great unique flavors for a common dish that you'd eat on the streets. The Bo Chicken Rice tasted like risotto, but it was simply just rice. This dish had a lot of different textures, but all together a comforting dish. Least Liked Dishes Dessert Bird Cage Platter - little mini chinese desserts. I'm so sad, because dessert is my favorite part of the meal, and this one was disappointing. The dessert itself was not that sweet and a few were quite bitter. I usually am ok with the bitter taste, but it didn't work well in these dessert pieces. Wagyu Beef - All the components except for the wagyu beef was delicious. Odd and sad because it's such an expensive cut of meat. I didn't think the beef was necessary, lack of flavor and quite chewy/tough. Brittany Blue Lobster - Lobster; expensive and delicate, but I really didn't see any unique flavors pop out or any unique technique used with this dish. I liked the Bo chili sauce in this dish. The presentation of each dish was awesome because the waiter would explain how and why each dish was created. They gave a background story and brought out bottles of the sauces they used in each dish. It really brought you closer to the history and labor put into each dish. The entire tasting experience had a lot of surprises to make your experience unique and memorable! This is such an eye opening take on traditional Chinese food, not many have been able to create upscale modern chinese cuisine but Bo's done it. My awesome bf, @BrandonChang wishes he could take his culinary career to the next level with Bo to learn his crazy techniques! read more

One of the five 3-star michelin rated restaurants in Hong Kong. I think the others have more traditional food, but this concept is for the foodie who appreciates what the Chef, Alvin Leung describes as Extreme Chinese (gastronomic) and it was delicious. If you don't mind forking over hundreds of dollars for food, this is worth it. You pay for the experience, not just the food. You select from a list of three set menus. I had the Chef's table because I didn't come to this restaurant just to go half way. This selection has the full menu of 16 different tastings and it will fill you up. The best tastings were the Foie Gras and the Beef and Cheung Fun. The service was wonderful. So, if you want to spoil your date or make a trip to Bo Innovation as a special anniversary or birthday dinner, this is the place. read more

My experience started out as a 5 but went down to a 3 towards the end. Everything was great at first, the service and the meal and the wine pairing were all outstanding. But when I had my last glass of wine, the Som asked if I needed anything else and I said no, but I mentioned the last wine had a very interesting aroma. So she said she was going to bring me out something special. She brought me a glass of Port from Portugal, that was delicious. Then I proceeded to sit at my table, ready for the check, for 25 min before someone would acknowledge me and my interest in leaving. Once I received my check, I realized that not only did this 3 Michelin star restaurant nickel and dime me on a $500+ tasting menu dinner for my still water and one shot of espresso, but the Som also charged me for that special Port she brought me, that I didn't order. It turned out to be $61 for the glass!!! Very disappointed in this and it ended a wonderful experience on a sour note. Not sure I would recommend this restaurant to friends considering the caliber of other food in HK. read more

Very interesting whole experience. Every dish has its uniqueness and special flavor. My friend knew the Chef owner who sat with us and introduced a few dish himself. Quite an experience! read more

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A culinary experience most would soon not forget. Innovative (obviously), delicious, hip, casual, fun and a restaurant deserving of its Michelin stars. Opted for the eight course tasting menu which actually ended up being a ten course degustation. Course 1: Lo Hei - A refreshing take on the traditional dish. Course 2: Foie Gras, Lap Mei, and Daikon Jelly all with black truffle and gold flakes - I appreciated what they did with this dish even though it wasn't the best take on foie gras that I've tasted. Course 3: Molecular Xiao Long Bao - Xiao Long POW! This bite sized version of the popular dim sum soup dumpling was sensational. The best xiao long bao I've ever had. Course 4: Kumquat puree quickly frozen in liquid nitrogen - This dish was certainly a show and was put on in front of our table. The kumquat puree was ejected from a compressed air can, then tossed in a large steel-like bowl that contained liquid nitrogen, and finally served to us individually on a spoon. Our server told us that no other restaurant in the world did this. Course 5: Ocean Trout with herb salad - Excellent, tender, and fresh fish. Course 6: Yak and Mac - Cheung fun with cheese made from yak's milk. I was a little apprehensive about this dish initially, thinking it might actually make me want to yack, but it ended up likely being the very best version of the classic American bbq side dish that I've ever had! Course 7: Suckling Pig with Sugar Snap Pea Risotto - The skin of the suckling pig was a crispy, savory piece of heaven. The risotto that accompanied the dish was very good. Course 7 (alternate): Wagyu (grade A4) Beef with Cheung Fun and black truffle soy - Excellent steak and the best version of cheung fun that I've had. Course 8: "Bo" fried rice - Delicious bowl of fried rice covered in tobiko. Course 9: "Lin Go" ice cream with Water Chestnut Pudding - The water chestnut tasted as expected, a little boring, but the ice cream was phenomenal. In between Course 9 and Course 10 was a fun little inedible treat, the Rose Kiss. A rose in a bowl with dry ice was presented at our table. Course 10: A delectable assortment of small sweet treats that resembled popular dim sum dishes. Service throughout the meal was friendly, not intrusive, and knowledgeable. The ambiance of the restaurant was warm and inviting. read more

for molecular in HK, this place was it. been several years ago now since I've gone, the time when he was serving a menu like this http://style-canvas.blogspot.hk/2010/09/famous-sex-on-beach-at-bo-innovation.html very memorable. dishes had excellent uses of gelatin and smoked flavors. yes he nailed it with the XLB deconstructed. read more

I really enjoyed Bo Innovation. I do think it was a little pricey and I've had better 3 star meals but it was fun. They have painstakingly crafted the dishes. 15 or 16 dishes at the chefs tables on Xmas eve. I was stuffed and the jet lag and a long day didn't help. It was a good mix of molecular and non-molecular dishes. The molecular dishes were very creative and tasted good. There were no bad dishes and numerous standout ones. The service is excellent and everyone is friendly. I recommend the chef's counter. read more

Very disappointed by the food and the service at this restaurant considering its Michelin stars. We ate here on vacation and I was very eager to go to this well regarded restaurant. A few of the dishes from the tasting menu were delicious, however the "baby food" was awful, and the last several courses had no flavor, especially the end dessert tray. These cookies and desserts on the tray tasted like they had been manufactured on an assembly line, and then unwrapped to acquire a very stale taste. It was also one of the most expensive restaurants I have ever been to. Alinea and Mugaritz are worlds beyond in food quality and experience as far as 3 star Michelin restaurants. Would not recommend to anyone. read more

Extreme Xiao Long Bao ...what can we say. It was an extremely fantastic experience. I am not fond of molecular cuisine and this was our first experience. The research of special taste, the fine ambient and the priceless plate presentation is perfect for a special romantic dinner. We had magnificent service with very high skilled people that I have never experienced in my life before. I will surely will be back when in Hong Kong ! read more

This restaurant was terrible! I was visiting HK for the first time and Bo Innovations came up in an Internet search as a "must try". I consider myself a very adventurous eater and enjoy unique flavors so I was going into this with a very open mind. Service: The wait staff was a little too attentive for my taste. Every time one of us had to use the restroom 3 people followed us and then was greeted by a bathroom attendant. Our waiter pushed the Blue Menu (the more expensive set option) on us for the "best dining experience". Not one person in my party finished any of the 16 dishes we were served. Every time our plates were picked up the waiters asked why we didn't like the dish then went back and told the chefs. The chefs scowled at us the entire night for not eating the food. The head chef spent most of the time smoking on the patio. He appeared once and stared at us with an angry scowl from the kitchen! The waiters give a full presentation and explain the ingredients and make you feel like you are on their schedule. The staff made us feel like the entire experience was about the chefs being praised and the waiter's presentations than our dining experience. The whole experience was uncomfortable. Atmosphere: The restaurant is very quiet and sterile so if you are with people and want to talk and enjoy yourself without the entire restaurant hearing you it is impossible. Waiters are too attentive for my taste and chefs stared at us the entire time. Food: Terrible flavors and over priced! Not one of the 16 dishes did anyone at my table enjoy. Most, like the Hairy Crab Baby Food and Fishing Village Shrimp, were down right disgusting! The best dish was the Nitro. The experience and food was definitely NOT worth the money! read more