{"id":140882,"date":"2020-06-05T07:00:13","date_gmt":"2020-06-04T23:00:13","guid":{"rendered":"http:\/\/thehoneycombers.com\/hongkong\/?p=140882"},"modified":"2024-10-30T15:09:39","modified_gmt":"2024-10-30T07:09:39","slug":"bo-innovation-chinese-restaurant-wan-chai","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/bo-innovation-chinese-restaurant-wan-chai\/","title":{"rendered":"Bo Innovation deconstructs traditional Chinese dishes and delivers stunning flavours"},"content":{"rendered":"<p>Cantonese cuisine in Hong Kong is a huge thing, and we love innovative places like <a href=\"https:\/\/thehoneycombers.com\/hong-kong\/yat-tung-heen-eaton-hotel-jordan\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yat Tung Heen<\/a> and <a href=\"https:\/\/thehoneycombers.com\/hong-kong\/above-beyond-hotel-icon-tsim-sha-tsui-cantonese-fare-harbour-view\/\" target=\"_blank\" rel=\"noopener noreferrer\">Above &amp; Beyond<\/a>. And at Bo Innovation in Wan Chai, Alvin Leung &#8211; the man affectionately known as the Demon Chef &#8211; has carved out his own unique category of cuisine: X-Treme Chinese. Diners can expect a scientific approach to old-school Cantonese dishes with an element of playfulness thrown in at this fine dining restaurant.<\/p>\n<h3>Signature dishes at Bo Innovation in Wan Chai<\/h3>\n<figure id=\"attachment_140888\" aria-describedby=\"caption-attachment-140888\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-140888 size-full lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2017\/07\/Bo-Innovation-restaurant-dining-food-Chinese-Wanchai-Hokkaido-Scallop-e1499908340166.jpg\" alt=\"Bo Innovation restaurant dining food Chinese Wanchai Hokkaido Scallop\" width=\"900\" height=\"600\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/600;\"><figcaption id=\"caption-attachment-140888\" class=\"wp-caption-text\">A mix of textures and flavours with the Hokkaido Scallop with Shanghainese \u2018jolo\u2019, sugar snap peas, woba, beetroot and pea shoot cress<\/figcaption><\/figure>\n<p>The experience begins with an amuse bouche called Child&#8217;s Play, a plate of bite-sized appetizers served on a colourful Go board &#8211; a strategic Chinese game, similar to chess, that pretty much every kid in Hong Kong plays growing up. We got nostalgic while having these treats, especially the Yunnan yam and spring onion egg waffle, typically eaten on the streets of Hong Kong. The next dish was the scallops, sugar snap peas in jolo Sichuan sauce with a sprinkling of woba for texture. We loved that Chef Leung used Shao Hsing Hua Tiao Chiew, one of the oldest brewed wines in China, for the excellent flavouring in this dish. <\/p>\n<p>Inspired by Aberdeen and Hong Kong\u2019s typhoon shelters, Aberdeen Floaters\u00a0was another dish that truly fascinated our taste buds with the lure of Hong Kong\u2019s homemade shrimp paste and dried shrimps. We were fascinated by this refreshing combination of kinki fish, dried shrimp, vermicelli and pickled fuzzy melon.<\/p>\n<figure id=\"attachment_140887\" aria-describedby=\"caption-attachment-140887\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-140887 size-full lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2017\/07\/Bo-Innovation-restaurant-dining-food-Chinese-Wan-Chai-Suckling-Pig-e1499908066578.jpg\" alt=\"Bo Innovation restaurant dining food Chinese Wanchai Sucking Pig\" width=\"900\" height=\"600\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/600;\"><figcaption id=\"caption-attachment-140887\" class=\"wp-caption-text\">Delightfully tender, the suckling pig at Bo Innovation is served with Sichuan pineapple and Sauternes wine<\/figcaption><\/figure>\n<p>Even the foie gras at Bo Innovation has been given a local touch as it\u2019s served with mui choy caramel ice-cream, green apple and ginger bread. Interestingly enough, mui choy is a commonly preserved vegetable, often used to steam with pork, but we loved its flavour infused in the ice cream which brought a heavenly taste to the dish. This was pleasantly accompanied with the Kweichow Moutai, a pricey grain liquor. We are fans of how Chef Leung transforms this Chinese liquor that typically has an \u2018acquired taste\u2019 into a frothy kumquat palate cleanser, served in a regal bowl with dragon handles.<\/p>\n<p>A staple at Chinese banquets, the suckling pig at Bo Innovation is served with roasted Sichuan pineapple and Sauternes wine. The skin was crispy, the meat was tender and its flavour was enhanced by the sweet and sour caramelised pineapple and the tasty dark sauce from the wine and peppercorns.<\/p>\n<figure id=\"attachment_140883\" aria-describedby=\"caption-attachment-140883\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-140883 size-full lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2017\/07\/bo-innovation-hong-kong-restaurant-chinese-wan-chai-food-dining-e1499828990136.jpg\" alt=\"bo Innovation hong kong restaurant chinese wan chai food dining\" width=\"900\" height=\"600\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/600;\"><figcaption id=\"caption-attachment-140883\" class=\"wp-caption-text\">For dessert, we enjoyed Coconut, a refreshing treat made from coconut sugar, desiccated coconut chocolate, pi\u00f1a colada, cherry and pandan avocado<\/figcaption><\/figure>\n<p>We closed out our meal with a dessert crafted from coconut sugar, desiccated coconut chocolate, pi\u00f1a colada, cherry and pandan avocado that was served amid a mist of liquid nitrogen and tasted as blissful as it sounds.<\/p>\n<p><em><a href=\"https:\/\/www.boinnovation.com\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">Bo Innovation<\/a>,\u00a0Shop 8, 1\/F The Podium, J Senses, 60 Johnston Road, Wan Chai, Hong Kong, p. 2850 8371, \u7063\u4ed4\u838a\u58eb\u6566\u905360\u865fJ Senses1\u6a13\u5e73\u53f08\u865f\u8216<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cantonese cuisine in Hong Kong is a huge thing, and we love innovative places like Yat Tung Heen and Above &amp; Beyond. And at Bo Innovation in Wan Chai, Alvin Leung &#8211; the man affectionately known as the Demon Chef &#8211; has carved out his own unique category of cuisine: X-Treme Chinese. Diners can expect [&hellip;]<\/p>\n","protected":false},"author":101165,"featured_media":140886,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,18027],"tags":[17752],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.7 (Yoast SEO v23.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bo Innovation serves up heavenly Chinese in Wan Chai | Honeycombers<\/title>\n<meta name=\"description\" content=\"By incorporating centuries old recipes with modern ingredients, Alvin Leung from Bo Innovation creates stunning Chinese cuisine in Wan Chai.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/bo-innovation-chinese-restaurant-wan-chai\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bo Innovation deconstructs traditional Chinese dishes and delivers stunning flavours\" \/>\n<meta property=\"og:description\" content=\"Cantonese cuisine in Hong Kong is a huge thing, and we love innovative places like Yat Tung Heen and Above &amp; Beyond. And at Bo Innovation in Wan Chai,\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thehoneycombers.com\/hong-kong\/bo-innovation-chinese-restaurant-wan-chai\/\" \/>\n<meta property=\"og:site_name\" content=\"Honeycombers Hong Kong\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/honeycombershongkong\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-06-04T23:00:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-30T07:09:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2017\/07\/Bo-Innovation-Chinese-food-dining-restaurant-Wan-Chai-Aberdeen-Floaters-e1499908067978.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Honeycombers\" \/>\n<meta name=\"twitter:card\" 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