Bo Innovation Reviews

It was our first time with molecular food. It was really interesting. A bit fusion food but mostly chinese. Wines are really well chosen to go with food.

Hong Kong Style Molecular cuisine feels innovative and tastes more to cater to the tastes of Hong Kong people. The waiter is very polite, and the Michelin 3-star restaurant is more reasonable.

Very high end fusion/molecular gastronomy restaurant. Wait staff were very attentive! While the food was amazing, I'm glad I only came for the lunch - dinner is about 3 times as expensive, and I'd have a harder time justifying that to myself...

Overpriced molecular cuisine - fun gimmicks, but mixed service. With so much choice of excellent food in Hong Kong, I would have given it a miss if I had known better.

(4 1/2)Pretty different to what we are used to, but it was a truly interesting experience and I would highly recommend it. The scallop ceviche started the lunch with some of the most amazing layers of flavor and interesting textures, and the foie gras was pretty special (a complex dish which makes me want to classify it as a "sweet and savory breakfast dessert"). I would add 1 more dish and expand the beef dish a bit, otherwise I can recommend! [edit - increased to 5 stars because they deserved it, now I have a bit more experience with Michelin standards I know what to compare it to :P )

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!

Huge dissapointment.

One star would be more fitting. Not sure about that one star even. Service was not becoming a three (or even one) stat restaurant. Staff walked noisily around with seemingly no purpose. Took away dishes before all had finished eating. In a friendly manner though.

Dirty table. Stained.

The food was just too much. Or too little. Usually too little taste or too many tastes mixed together. In general: If you do molecular gastronomy, this is just not good enough.

Why things are called X-treme is not easily understood.

Would normally have given three stars. But gives two, due to huge dissapointment.

The creative molecular cuisine next to Hechang Dada features a sauce for each dish. The tender pork is not too dry, the strongest is the dried duck liver powder scattered on the rice, the bowl of rice is too delicious and too tasteful.

This was the closest I've ever been to experiencing that scene from Ratatouille where the food critic flashes back to his childhood. Growing up in North America, Chinese food was very weird to my friends. If a non-Chinese friend ever stayed over for dinner, they'd likely be grossed out by some of the strange foods my mother would prepare. It was often embarrassing. What Bo Innovation has done is taken those weird flavours from any Chinese kid's childhood and successfully recreated them in dishes that anyone from anywhere can eat, enjoy, and understand the Chinese ingredients and their value. Would definitely bring people back.

For a 3 star michalin restaurant I was disappointed in the food. I'm vegetarian, not that, that should matter. However the wine, service and experience was unlike anything else. It's very cool experience but based on food and for the price I wouldn't return. I do recommend you go for the experience.

Hong Kong wedding themed now. Truly impressed with the creativity. The head chef is actually humorous, unexpectedly.

The food is of good quality and the waiters are kind

Great restaurant with amazing food you would not have imagined. Service was going too. A little pricy but you will get what you pay for!!

Really enjoyed the food and service here, presentation was impeccable and everything was served to perfection.

The food is overpriced, and after eating I am still hungry.

So good!!! The flavors were incredible!! Extremely unique

Waste of time and money. Bad food for the price. It is pretentious without the essence meaning all talking and trying to be inventive and impressive without the taste. I ve travelled around the world and dined at a bunch of Michelin starred restaurants and this has been the worst. The service was ok.

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This is experiential dining at its best. This is modern western techniques (molecular gastronomy, deconstruction, etc etc) X quintessential HK flavours. If you grew up in HK in the 60s/70s/80s you would truly appreciate this place. For me, it brought back flavours and experiences I thought I had lost forever in my memory.
Each dish aims to distil the essence of a distinctly HK food experience. Now I want to emphasise "experience" - food is only one aspect of the entire experience. Smells, sounds, crockery, cutlery, images, props, etc are all meticulously paired with the food. The food? It was for me great, but as it aims to create these distinct HK flavours, it may seem overpowering for some and for others it may seem foreign and unappealing.
However, the very first thing one should note about the experience is depth - one can experience this at so many different levels, depending on your prior experience of HK. A great example is the "back to the street" dish... one of lobster and sweetbread. At the most basic level, one can appreciate the taste and textures of the well balanced food elements. For a tourist who has been eating on the street, one might appreciate the experience of having someone cut up the meat in front of you and making you eat with bamboo skewers. But for someone who grew up with this many years ago, one would appreciate the clanging sounds of the "old school" scissors, and the old fashioned bowl. Together, they brought me back to my childhood eating street food in HK.
The breadth of the experience was also amazing. The sheer number of dishes has allowed the chef to thoroughly examine all the quintessential HK food experiences. Yet each dish has so many layers of depth that I just cannot fathom how much effort the chef has put into creating the entire menu.
The ambience is great and the decor modern with a classical twist. From the dining room one can see into the kitchen to note its distinct HK calm efficiency. There was a soft background of classic Sam Hui songs - a nice additional touch to add to the nostalgia.
The downsides? Only very minor ones - the menu was a bit confusing, some of the staff was a bit difficult to understand (English wise), it was slightly cold and I'm pretty sure the liquid nitrogen dish doesn't quite meet stringent occupational health and safety standards! All of these however are "nit-picky"-level minor.
All in all, it was a wonderful nostalgic experience. I can see that this will appeal to people who grew up in HK especially those who have moved overseas or have "moved up in the world". This demographic will really make the most out of this experience. (I did incidentally dine with a non-HK companion and she thoroughly enjoyed it.. but she was not touched as much as I was).

Nice experience of something crossover and creative

# #, Western restaurant should not have Chinese cooking methods in my concept, but I was so hungry, so I ordered this rice. The total estimate of sausage is about ten pieces. The original price should be 45 yuan. It should be placed in an ordinary shop, and the maximum is 20 pieces. The price here has turned over. The weight is not enough, the taste is ok, and the price is too expensive is my most pertinent evaluation.

Certainly, in a country where dashi cannot be obtained with bonito, from its molecular structure, I thought that rebuilding dashi with similar ingredients was molecular cooking, but I feel like molecular cooking is over? No progress. BGM?

Well the dishes are interesting. Some are much more successful than others. I don't know how tourists would view this cuisine but even if you don't have the culinary knowledge of Hong Kong dishes I am sure most dishes are interesting.
But for Hong Kong people it would be more delightful because one can compare them with the original dishes or snacks.
Apart from the dishes on the set menu, they have supplemented it with many small interesting dishes too.
The opening dishes were wonderful. Some later dishes frankly went downhill but rescued by the final rice fish.
At 2,400 it would still be an interesting experience if you haven't tried it before.

Really immersing HK traditions into cuisines smoothly. Nice to visit before you leave the city

This is a Michelin Star Chinese Molecular/Fusion Gastronomy experience that takes 3 hours to fully enjoy the creation of Alvin Leung. There are a few set menus to choose from and we selected the "Old Hong Kong" theme.
Every dish was superbly prepared to simulate a particular taste or texture of some old Hong Kong street food or famous local chinese cuisine like Dim Sum, dumplings, curry fish balls.
The waiters would explain the ingredient and where and how that particular dish was inspired and prepared. Some of the dishes were prepared in front of us using what vendors used to do in the old days. A few times I had to explain to my daughter (post 1990) who had never experience the old Hong Kong and were very much intrigued.
It's a feast down the memory lane and a very good bridge to generation gaps to take about the good old days.
For those who like to drink a bit during dinner, they have a very extensive selection of Champagne and wine. And to top it up, there's a balcony that you can take a smoke break with an outlook onto the street where you see one of the oldest transportation system in HK, the Tram and one of the oldest building where they transformed an old Pawn shop into an other fancy restauraunt.
All in all, the waiters there are very attentive and friendly. Food is excellent.

There are many good restaurants in Hk so it s like a paradise for foodies. This restaurant is michelin 3 starred restaurant with extreme chinese cuisine. It s so unique. Food presentation & service & food & ambiance everything is just perfect. They will give you very new experience. Price is not cheap but you won t regret at all. Highly recommended. Difficult to make reservation!

Creative and delicious food. Service was rushed. The question perhaps is whether it is worth the price. For a 3 Michelin starred restaurant, we were left expecting more and have had greater experiences at other restaurants with less Michelin stars. Still worth a try if money isn't a problem.

Good restuarant with relax atmosphere. However me and my friend were drunk to death before i even have the signature main course. Appertiser were soso but we did enjoy it.
Might get 5star if i can survive till main course
Pax of 10 and 6 went to sleep. Another 4 said main course chicken rice risotto is amazing

Came here for the lunch tasting menu. The "Hong Kong Story" was told through the meal and almost all were hits and well balanced.

Standout to me was Waygu beef in broth (broth is very much a chinese soup comfort dish and Waygu + other ingredients elevated it).

Molecular siu lung bao was very interesting texture wise as well as delicious.

The HK Waffle with lap cheung and onion to me was a miss. Flavors worked but the flour ended up being just the shell, no doughy goodness which the dish begs for.

The other dishes were well executed and nothing else sticks out in my mind from the dishes.

I get that this is a 3* resto, but price is still quite high for what you're getting compared to other Michelin establishments. Also service is average for a place this caliber.

I think Alvin really take the extra mile to do his homework before coming up with a menu like this. Everything is very Hong Kong. The food to the design , the interior and down to the table you re sitting at. Even the plates are locally made, some wooden decorations are from the old demolished Queens Pier in central, every detail was carefully orchestrated. I think he tried to source as many local items as possible. Originally we worried it might be a tourist trap, you know, with all the star and everything, but it turned out to be a happy experience. Even me, a local, is impressed. Recommended. Will come again.

Beat restaurant in Honk Kong. Modernist techniques that entertain without feeling like a novelty. Every course is delicious and the staff are mind readers

The theme for Chef's Table was 'Hong Kong Story' and it was a fascinating dining experience with many different Hong Kong dishes and food remade into molecular dishes.

The themes range from Aberdeen sanpan, Old HK, Kids game, Bruce Lee - and mix that with seafood and various Cantonese delicacies (no spoilers here!). It was an intriguing dining experience that offered visual, aromatic and palate sensations.

It was good, it was enjoyable, a little on the pricy side for the tasting menu. They are famous for the molecular xiao long bao; while it was good and different and impressed with the creativity, I do prefer the traditional style

We went here without reservation at lunch time to have the tasting menu.
From start to finish it was an incredible experience and each dish got well introduced and explained.

The food hits a sensitive spot if you know and love Cantonese food already and know it s history. We enjoyed it a lot and were taken by surprise a number of times. I believe Hong Kongers can have the most fun with their creations. I am not sure if tourists would appreciate it the same way. But nevertheless this is a must to try!

Really immersing HK traditions into cuisines smoothly. Nice to visit before you leave the city

An excellent modern Chinese food with exemplary service. Each dish was both flavorful and tasty paying homage to the Chinese original whilst being a step up. Well worth a visit and lunch is a great value.

One of the best dining experiences anyone could have.

Just wow. I wish I had my Phone on me at the time. This was truely a great experience and lived up to the Michelin star status. I will be back with phone/camera in hand next time

Excellent service. Tres expensive. Exquisite cuisine which consisted of seven courses with a combination of Chinese and Continental. Each dish was described in complete details. Fresh and delightful to the palate. Small portions decorated with a flair. Decor was mediocre. They had some fancy crockery dated way back with beautiful hand painted children of different ages which was only for display. Each dish was artistically put together with a rustic touch and an essence of the culture of Hong kong. It is definitely innovative and a must visit place for a celebration or a cosy lunch or dinner for two. Much to see, flavour and appreciate.

Millennium Egg
8 course dishes with dessert: 110,000 won

I've had the honor of trying many Michelin restaurants in the past and Bo is by far my favorite. I would have to say I enjoy Bo even more than my experience at French Laundry but they are very different. What I love most about Bo is the experience and the wonderful story telling with each dish. Every single dish is well thought out and an important piece of hong kong culture in it. They take simple yet high quality ingredients and transforms them into a delicious gastronomical experience. Highly recommended.

It was a very interesting dining experience, we had a lot of fun like a kid. The dishes had lots of old fashion style, we enjoy the taste of HK.

Bo Innovation has not only earned three stars but it is fair to say that it's chefs creations are really mind blowing! The combination of traditional Hong Kong dishes and tastes with molecular cuisine, perfect French cooking and impressive presentation makes this restaurant a must visit for any gourmet on the planet! Also the wine pairing was perfect and the sommeleuse did a wonderful job on explaining the combinations and wines. Service was excellent and also the none bread policy made us only appreciate the flavors more! Deifntively one of the best restaurants on earth!

Great food and affordable given its a three star Michelin restaurant. Will be back to try the others when I am back in Hong Kong again!

Truly an amazing place. Great and interesting food. Tons of thoughts put into the conception, making and presentation of the dishes. Even the utensils and plates were used to pair and accentuate the food. Each dish has a story and history behind it.

The mix of Chinese roadside stall eggs (the egg flour is less in this white body) is filled with another famous appetizer - preserved eggs and ginger. The waiter's service can make some improvements.

My husband and I recently enjoyed a lovely celebration dinner at Bo Innovation. We both had the Remembering Hong Kong Menu . Each course was thoughtfully created, by taking inspiration from the history and sensory cues of Hong Kong s bygone days, topped with a molecular twist that made our dining experience satisfyingly refreshing.

The restaurant was well staffed and friendly.
The cocktail menu was also very nice.

This was the most amazing meal I ve had in Hong Kong, hands down. I was initially sceptical and thought that this would just be a restaurant that used expensive ingredients to justify its price, but was greatly (and happily) proven wrong. Every dish was well thought-out and just tasted excellent. The design of the place as well as how the service worked is top-notch as well. The staff were helpful and explained the dishes really well (although it was unfortunate that at the last minute they spilled water over my table). This restaurant s menu is pricey and thus not for everyone but if you can afford it or want to pamper yourself, I don t think you ll be disappointed.

For a 3 Michelin star restaurant, I expected way more in terms of food, ambience and quality of service.

I took my husband there for his birthday dinner and booked about a few weeks in advance. The whole booking experience with the reception lady (from the time of booking to the day of confirmation) was rather unfriendly and came across as rude. I expected a much friendlier service (as you should) from a 3 Michelin star restaurant.

The food is interesting although some dishes were a hit and miss. The venue is definitely in need of some TLC. It looks dated and boring.

Quality of service from its waiters/staff needs to be more refined/polished.

In all, I was not impressed and rather disappointed with the dining experience. Definitely not value for money at USD400pp! Time to up your game Alvin!

Phenomenal meal and service. It's a challenging mix of tastes and textures that may not suit everyone. Excellent wine pairing (according to my guests - I know nothing about wine). Expensive (Tasting menu w wine pairing over $1000 for 3) but worth it for a special meal.

Bo Innovation has not only earned three stars but it is fair to say that it's chefs creations are really mind blowing! The combination of traditional Hong Kong dishes and tastes with molecular cuisine, perfect French cooking and impressive presentation makes this restaurant a must visit for any gourmet on the planet! Also the wine pairing was perfect and the sommeleuse did a wonderful job on explaining the combinations and wines. Service was excellent and also the none bread policy made us only appreciate the flavors more! Deifntively one of the best restaurants on earth!

Excellent show, excellent food and excellent experience

The beef itself does not have enough savory flavor, and the sauce is just right. Side: Fontina Mac & cheese $578 good taste and good value for money.

Possibly the best meal I've ever had, after eating at tens of Michelin starred restaurants around the world, mostly in California. The food and wine pairings could stand on their own for the Michelin rating, but the fact that every dish is some kind of tribute to Hong Kong culture takes it over the top. Speaking of wine pairings, I highly recommend adding one. We went for the grand cru pairing and it was well worth the extra cost. As the sommelier said during the meal, some of their main courses are really weird. Nevertheless, he did an awesome job coming up with some great pairings.

The menu was sublime. Knowledgeable, friendly staff and attentive service.

the food is just interesting. that's all. service is worse than that of the smallest supermarket in Hongkong. Is there anybody let me know how check just half star or no star...?

Kitchen Devil is one of the six Michelin Samsungs in Hong Kong
Kitchen Devil cooperates with Anmuxi Yogurt
Launched a series of yogurt dishes
Yogurt elements are added to drinks and dishes.
Orange lemonade soda with yogurt
The square fried yoghurt is as crispy and delicious as a fresh milk ball, full of cream!
Strawberry oatmeal macaron
Hong Kong-style sesame sauce shell powder, rice flour also has yogurt.
With mango sauce, sweet and iced, more like a dessert.
The egg yolk of the Western breakfast is strawberry yogurt.
Chinese and Western styles are joined with yogurt.
A special experience! !
If you don't eat yogurt, try the first step.
If you love yogurt, don't miss it! !

I've had the honor of trying many Michelin restaurants in the past and Bo is by far my favorite. I would have to say I enjoy Bo even more than my experience at French Laundry but they are very different. What I love most about Bo is the experience and the wonderful story telling with each dish. Every single dish is well thought out and an important piece of hong kong culture in it. They take simple yet high quality ingredients and transforms them into a delicious gastronomical experience. Highly recommended.

Creative gustatory adventure through Hong Kong history with a kid friendly service model really deserves 3 stars for making it possible to dine exceptionally, without excluding two kids.

They use the ingredients that represent Hong kong in their own style. The foods are unique and vary in textures and tastes but a little too pricey if you think about the real cost. However, I appreciate the eight treasure tea that served at the end of the course. The staffs explain well and service quickly.

This is a perfect example of what high end Chinese food can be. Will you necessarily think that's worth the admittedly high price of admission? That really depends on the kind of eater you are... If you really value how interesting your food is and you're really into the story that the wait staff paints about decisions made about the food, then absolutely. If you just want to straight up want to eat a great meal, there are cheaper options with food that I would consider universally tastier.

Regardless, I still highly recommend it to anyone who wants a taste of how Chinese food can be moved forward in a very entertaining atmosphere.

Excellent service, and I enjoyed the majority of the Blue Menu items. My only niggle is that the food came a little too quickly - it was difficult to have a conversation due to the constant interruptions of delicious food and wine!

One of the best 3 star restaurants I have ever been, creative, delicious, Hong Kong!

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!

Great but i wish dishes were explained by someone without strong accent.

Really cool place with a super modern look and modern menu.

Extraordinary experience and a perfect re-interpretation of China food! Kitchen monster

Three well-deserved Michelin stars for impeccable, inventive cuisine, complemented with a stellar service brigade. The sommelier was also a highlight, charismatic, attentive, and, of course, knowledgeable. A must-visit for those looking for a phenomenal meal with stories of the city weaved into the dishes.

Amazingly good. Service and food was best in class. Worth every penny

Bold & innovative ! Sitting at the bar is better than the normal table ! The wine list is a bit weak for a Michelin 3 stars restaurant !

A new experience of molecular cooking, a magic chef who subverts the sense of food, the liquid Xiao Long Bao tastes amazing, the taste of foie gras with plum ice cream is unexpected, and the chef who is not from the department is really extraordinary, writing a new story of old Hong Kong ~ interesting , Push!