Menu to Taste

Bo Innovation

Contemporary Asian · Hong Kong · Michelin Two Stars · Chef Alvin Leung

Awarded two Michelin stars, Bo Innovation in Hong Kong is led by chef Alvin Leung. The kitchen crafts modern Chinese cuisine by applying molecular techniques to Cantonese flavors. The dining room pays tribute to Hong Kong pop culture with wall designs inspired by red-white-blue nylon canvas bags.

Central, Hong Kong, Hong Kong

  • La Liste 2024
  • World's 50 Best Restaurants 2024

Menu

Dishes

  • A5 Wagyu Beef 'Shadow' (1488) — Miyazaki A5 Wagyu striploin, sous-vide then seared, accompanied by miso-truffle puree, pickled lotus root, and black garlic reduction.
  • Deconstructed Char Siu Bao (388) — Iberico pork char siu, encapsulated in a delicate liquid bun sphere, black truffle air, and pickled mustard greens.
  • Pan-Seared Duck Breast with Cherry & Five Spice (858) — Perfectly seared duck breast, five-spice infused cherry reduction, confit duck leg croquette, and charred scallion.
  • Barramundi & Green Curry Foam (898) — Crispy skin barramundi fillet, vibrant green curry foam, steamed asparagus, and coconut rice crisp.
  • Five Spice Chocolate Textures (258) — Valrhona dark chocolate mousse, five-spice ganache, chocolate soil, chili chocolate fluid gel, and smoked vanilla ice cream.
  • Vegetarian 'Edible Garden' (688) — A seasonal symphony of market vegetables prepared with various techniques, edible soil, truffle essence, and herb mist.
  • Smoked Duck Breast & Plum (378) — Tea-smoked duck breast, plum wine reduction, smoked almond crumble, and fresh fig segment.
  • Abalone & Caviar (498) — Slow-cooked South African abalone, Oscietra caviar, ginger flower gelee, soy pearls, and sea asparagus.
  • Uni Toast with Cured Egg Yolk (468) — Toasted brioche, fresh Hokkaido uni, slow-cured egg yolk bottarga, and a sprinkle of sansho pepper.
  • Foie Gras & Lychee (428) — Pan-seared Rougié foie gras, lychee reduction, rose petal jam, pistachio crumb, and brioche dust.

Tasting Menu

  • The Masterpieces — Dinner Tasting (10 courses) (2000)
  • Dinner tasting menu: approximately (1280)
  • Lunch Tasting Menu (700)
  • Dinner Tasting Menu (1280)
  • Tasting Menu (999)

Cocktails

  • Matcha Zen Sour (208) — Gin or Japanese whisky, vibrant matcha green tea, fresh lemon juice, aquafaba, and a dash of plum bitters.
  • Five Spice Whiskey Sour (218) — Bourbon whiskey, fresh lemon, egg white, house-made five-spice syrup, and a spiced cherry.
  • Coffee/Tea (20)
  • Jade Dragon (208) — Midori, premium vodka, creamy coconut milk, pineapple juice, and a subtle pandan essence.

Wines

  • Sauvignon Blanc, 2022, Sancerre, Domaine Vacheron (260) — Classic Sancerre, vibrant and mineral-driven with notes of citrus, gooseberry, and flint.

The Experience

Expect a theatrical atmosphere. The meal is structured around a tasting menu and an avant-garde approach.

Phone: +852 2850 8371

HKD 2,680

Related restaurants