Prawn noodle Black noodles with prawn from Spain. The prawn was very sweet serve almost raw. It looks like a western dish but the flavors are very Chinese. The celebrity chef, Alvin, does all the quality check of each dishes that got out of  the kitchen. Being at the chef's table we see there are a lot of tension to get all dishes to a certain quality. Alvin serves most of the dishes with explanation of each dish to his guest at the chef's table. It was a nice to take with him and get his inspirations and ideas for each dish. His a pretty nice guy, I don't know why he calls himself the Demon chef though.

Yak and Mac, Bo Innovation's take of the macaroni and cheese but all with Chinese ingredients. In the place of the macaroni was cheung fun a Chinese rice noodle. The tasty cheese was from Tibet Yak milk.


At this point we were almost full we only had half of the chef's menu. The wine keeps flowing, every dish is served with a different wine, mostly white. Mr. Ming the Sommelier stop by very often to serve us new wines and refilled the old glass. He was very knowledgeable and gave good information of each wine served. 

Molecular, is based on a dim sum Xiao long Bao. When serve the juices from the ingredients are still inside the rice flower enclosure. But this version it is served in a ball form inside the gelatin skin a flavorful liquid which the taste reminds me of Xiao long Bao.

Sweetbread, fried served with deep fried oyster, sweet and sour sauce. The oyster was very juicy. 


Suckling pig rib, a very mouth watering Chinese style pork rib with black pudding spring roll.


For dessert "Sex on the beach"...........................,
this could be too extreme for some. How would you react if you saw a used condom on the served on a dinner table. Thankfully it was not, it was a dessert. It's a chewy gelatin with cream filling on top crushed cookies. 


Blue cheese, is another dessert. Blue cheese ice cream with lotus roots, longan syrup, and coconut gelatin.  


The Big bang, is in a ball form made out of sugar. Once cracked open smoke comes out with sandalwood scent, inside an almond foam.

We were surprised by the unfamiliar name of the dishes serve. Some had familiar taste but looked so different. Bo Innovation for some can seem like a joke but with two Michelin stars under it's belt the joke must be a real good one. It offers a rare experience of the Chinese cuisine done differently. After having this meal, I was stunned of how extreme one can go in creating something new and different. Deconstruction a term used in Architecture for the way of thinking and designing spaces. Now is it has it's home in the food world. 

Chef's Menu 1,080 Hong Kong dollars per person additional 600HK$ for wine pairing
The presentation of petit four

AJ the restaurant manager talking to us about this particular dish
 

Shui Jing Fang, pear chrysanthemum