Sakura Saga

Review of Bo Innovation

It is a hands-on restaurant.

It is a hands-on restaurant.
It's a restaurant that you can enjoy visually and be amazed by the chef's ideas.
I don't want to see the same magician's magic show over and over again, so I think it's a good restaurant to go for a change. (I've been there for almost 10 years and went only twice. The iphone was damaged twice and there is no image.)

It's a completely different genre from Cantonese cuisine, which Hong Kongers usually think is delicious and feast, so you can enjoy delicious Cantonese cuisine and Hong Kong home-cooked food that locals go to, and then enjoy it at such a fascinating type of restaurant. I think it's good.

To put it bluntly, Hong Kong has almost no agricultural land and is almost self-sufficient, so we cannot expect much about the freshness of the ingredients (especially vegetables). You can get it in the vegetable garden, but the soil is not fertile.
The Michelin standards for restaurants in Europe, the United Kingdom, the United States, and Japan are high, but I think the Michelin standards in Hong Kong are loose, so I still can't understand the stars that most shops have.