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港鐵香港站 C 出口, 步行約8分鐘; 中環站D2出口向中環中心方向, 上扶手電梯到擺花街坐電梯落地面
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電話號碼
28508371
獎項殊榮
米芝蓮三星餐廳 (2018-2019), 米芝蓮二星餐廳 (2020-2024)
附加資料
Dress Code: Smart Casual.
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至二
18:00 - 00:00
星期三至六
12:00 - 15:00
18:00 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
相關文章
Had so much fun dining here as the chef infused many local ideas to the dishes that really surprised us. Plus, the staff here was very attentive and humorous that made us feel really comfortable. 🥂Five OxenTo start with, there’s five different ‘oxen’ in these small bites - escargot, burdock, ox liver, avocado and milk curd, which all involve the word ‘ox’ in Chinese. My favourite was the escargot and bone marrow tart that added black garlic and oregano chimichurri.🥂Master QLooked exactly the same as Mahjong, it’s actually asparagus and almond panna cotta with dried and fresh squid, Indian lettuce stem and mountain yam in coconut milk. I actually didn’t find it very impressive in taste except the design😅🥂Shrimp in Black and WhiteUsing French shrimp with caviar and fermented daikon to go with, it’s very light and refreshing.🥂GoldfishI liked this very much too and it’s again, such a lovely design. Golden threadfin bream is on top and the small bites were mentaiko, ankimo and bombay duck, and they were all flavourful.🥂LotusHokkaido snow crab is inside the jelly-like lotus but it tasted like crab stick instead.🥂Sunflower SeedJust a normal sourdough with burnt sunflower oil and 30 years aged Chinese ‘chinkiang’ vinegar to pair with.🥂Last OxUsing the idea of HK style instant noodles, there’s poached wagyu beef slices and homemade garlic chive noodle in fermented green peppercorn consommé. It’s so flavourful and I ended up drinking the last sip of soup. It’s the best dish, I’d say, for the whole meal.🥂Rhapsody in RiceBefore this rice, we were first treated with an interesting cocktail that’s filled in a Chinese traditional wine cup. And then in this rhapsody in rice, there’s crispy rice paper, mackerel which I found a bit fishy in taste, HK signature dim sum ‘cheung fun’, rice miso chicken and 9 years aged rice wine. The taste was unique that you won’t imagine putting them all together.🥂Bamboo at WorkTbh, can’t really resist this silkily smooth foie gras and crispy bamboo shoot that had added ‘chu yeh ching’ wine and white miso together.🥂Lychee BasketIt’s so fresh and looked so real but you could actually eat everything here, except the plate😅Lastly wrapping up the meal with black and white ‘kit kat’ chocolate, whereas the black side of it is the ‘Moutai’ wine flavour. Of course, we shall all bring some HK traditional candies home. Really appreciate how this restaurant puts into effort on showing HK style in every dish. Overall rating: 8/10.💰10-course Dinner: $1200/personjsv_foodie
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📍 Bo Innovation 廚魔📍 中環 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 砵典乍街45號H Code 1樓-米芝蓮二星《廚魔 Bo Innovation》,主打現代中菜的一家餐廳🌟餐廳菜式玩味十足,選材配搭具創意又大膽,打破常規界限,味道卻又令人十分有驚喜這種獨一無二的用餐體驗,外面很少見到呢~午餐$680一位的價錢,以米芝蓮二星餐廳和獨特菜式來說,相當親民由餐前小吃、前菜、主菜、甜品,每道菜都大膽融合了來自東西方的食材,超特別的嚐味旅程~好想再次來訪,試試看更加完整的晚餐體驗~-餐廳空間寬敞,每個角落都放滿精心挑選的藝術品帶有不少香港本地文化元素,向這座叫「家」的城市致敬譬如窗上獅子山的剪影、牆上香港街頭小食的卡通畫作、以「紅白藍膠袋」為主題的一部分用餐區等=Set lunch menu ($680pp)-Amuse-bouche 餐前小吃向日葵花籽酸種饅頭 | 向日葵花籽軟糖 | 鵝肝醬 | 豬肉凍首先是【向日葵花籽酸種饅頭】,搭配有機向日葵花油跟陳年鎮江醋味道就是帶點太陽花籽的饅頭,沒有平常酸種麵包的感覺想不到饅頭跟鎮江醋都好搭!第二道是【向日葵花籽軟糖】,由香烤過的向日葵花籽,搭配向日葵花籽牛油、香料鹽做成可以跟米紙一起吃,好好吃!第三道是【鵝肝terrine】,以兩層脆餅夾著,味道不太膩最後的是【豬肉凍】配搭日本白味噌醬、紫薑醬、甜酸醬,吃起來有點像肴肉,好開胃~•Starter.Brittany scallop 布列塔尼帶子帶子口感彈牙、味道鮮甜配搭鍋巴,口感脆軟相間還有蜜糖豆、紅菜頭、上海糟鹵牛油汁,相當豐富.Potato leek soup 薯仔大蒜湯薯仔大蒜湯配上了日本喜之次、芝士脆片、西班牙黑毛豬風乾火腿,另外還有菇菌•Molecular x-treme "xiao long bao" ($90@)份子料理小籠包接下來,是Bo Innovation最廣為人知的份子料理~這道【份子料理小籠包】不是午餐包含的菜式,但可以額外加配;另外也可以選擇加配【雞BO (雞煲飯)】外型似湯圓,實際上是小籠包的味道!外邊是一張吹彈可破的薄膜,放入口中,輕輕一咬開就爆出小籠包的豬肉湯汁非常新奇的口感,但我還是想吃有豬肉的小籠包就是了哈哈•Main.Cod 鱈魚滑嫩的鱈魚,配上脆魚皮、豆豉puree、青椒、魷魚、大蜆泡沫醬汁整道菜鮮味滿滿~下面還有用魚湯熬煮的岩米,口感彈牙.Organic chicken 有機龍崗雞以有機龍崗雞做成的【釀雞卷】,上面放上脆雞皮,味道滿香~配上野菌puree、雪梨酒奶油醬、栗子果蓉、日本舞茸、皇帝菜、炸蘿蔔等•Dessert.Choux au craguelin 豆腐泡芙、芝麻雪糕奶油泡芙或雪糕泡芙吃得多,內餡是豆腐奶油的泡芙才第一次嚐呢~感覺比一般的奶油泡芙來得輕盈,還有點豆腐花的感覺!配上芝麻雪糕、肉桂脆餅、脆炸腐皮、龍眼果醬就連甜點都層次滿滿,沒得輸~來慶祝節日的話,餐廳還會贈送一幅拍立得呢❤️
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講起客家菜,第一樣諗起既就係釀豆腐,而第二樣就係梅菜扣肉,第三樣可能就係茶果。今次餐廳推出既「Hakka HNY」有齊以上三樣餸,但係就以唔同嘅形式去呈現出嚟,絕對震驚眼球👀與味蕾👄。睇完Menu後,職員會先表演花露水淋乾冰,裡面有條熱毛巾,比你抹手。職員每上一道菜都會詳細解釋你食緊D乜,非常細心。第一道菜:Hakka Big Three客家三寶1⃣️甜筒形狀既苦瓜蓉➕吞拿魚他他(冇影相)苦瓜味道十分出眾2⃣️茄子蓉➕生蝦撻,十分滑溜3⃣️冇豆腐既炸豆腐配火腿,鹹香脆口第二道菜:Poon Choy盆菜今日刷新我對「盆菜」既理解,職員話「盆菜」係好多菜既意思(問號❓),所以呢道菜裡面係包括:好多白菜粒、好多紅蘿蔔粒、同埋其他蔬菜粒粒。第三道菜:Yummy Abacus美味算盤子係一個有三重口感既菜,包括魚籽、鵪鶉蛋、炸芋絲。上面仲有塊金箔添!第四道菜:Fish 魚🐟齋睇Menu我地只係知佢既species係魚但唔知佢係咩魚。職員話呢道菜係有好多魚既~包括章紅魚刺身、一個魚膠、一個客家黃酒同魚肝整成既慕斯、九肚魚魚骨。集新鮮、煙靭、順滑同香脆於一味菜。第五道菜:Salty Dragon鹽焗龍蝦沙姜雞就食得多,沙姜龍蝦真係第一次!鹽焗龍蝦肉加上沙姜醬汁,真係震驚味蕾。第六道菜:Piggy Tummy客家豬肚胡椒豬肚切碎放係湯裡面,上有黑松露,下有蘿蔔球,又係多重口感既一道菜。第七道菜:Lei Cha 擂茶呢個擂茶同我平時食開嘅好唔一樣,除咗因為佢得一啖之外,仲係因為佢加上Sake。職員話盤上面嘅白米等食材係俾你影相。🤣第八道菜:Cha Guo 茶果呢個茶果都係令我覺得好意外,平時食嘅茶果入邊點會有鵝肝醬?!簡直係升左幾個level。第9道菜:Pigeon/Wagyu Beef(+$300)有兩款,梗係食齊兩款啦!慢煮乳鴿上面有啲血水,職員話可以再煎煎佢👍👍乳鴿下面係糯米包住蓮子蛋黃等食材,職員話係用咗八寶鴨嘅食材整既!牛都發揮到應有嘅水準,油脂豐富,意大利雲吞包住牛舌都真係好唔錯!第十道菜:Mui Choy梅菜客家菜真係唔少得梅菜扣肉,但呢一道係梅菜雪糕,又鹹又甜嘅味道、上面有塊炸乾左嘅梅菜同魚子醬,下面有芥菜啫喱,成個菜可以用「癲」字來形容,食完會好想再食🤣第十一道菜:Nian Gao年糕煙靭嘅年糕包住雪糕,側邊仲有椰子糖碎做點綴,甜入心。成個套餐就係11道菜,仲可以加分子料理小籠包,一場嚟到梗係要試吓,雖然$90一粒真係好貴😂一口咬落去爆漿,會食得出醋同埋肉嘅味道,再次衝擊味蕾與想像🫡後記:呢間餐廳真係難搵,對於唔係住喺港島嘅人來講,真係攀山涉水翻山越嶺先搵到。
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📍中環米芝蓮二星餐廳‼️· 高水準難忘fuison菜式🤩 — 廚魔😈·==============================一直聽聞呢間嘅fusion菜式好出色!最近佢地推出新年menu — HAKKA CNY,將客家傳統食品加入西式元素重新呈現,每道菜式都非常有心思😍——————————————Hakka CNY $1280 p.pTill 2nd March•⭐️客家三寶 (4.4/5)用古色古香嘅旋轉器皿裝住三個精美以客家煎釀三寶為靈感嘅小吃😆拖羅他他以雪糕筒裝住,味道鮮味!薄脆生蝦撻香脆,配上茄子蓉甚為特別👍最後嘅炸豆腐係用咗豆漿同茴香豆製成,外脆內軟,加埋火腿更有鹹香😍⭐️盆菜 (4/5)呢個係用咗唔同蔬菜製成嘅terrine,包括咗沙角、紅蘿蔔、羊肚菌、髮菜,配咗白蘿蔔汁,食落口感幾豐富!·⭐️美味算盤子 (4.5/5)造型的骰可愛👍炸芋蓉綿密,煙燻流心鵪鶉蛋加埋模仿算珠嘅魚子醬,鹹香十足😋·⭐️魚 (4.5/5)非常有創意嘅菜式!用咗魚骨造型器皿裝住四款小食第一道係章紅魚魚生,食落漿口,鹹香十足,非常鮮味🥹🥹🤍•第二道係門鱔膠配豉油啫喱,加埋蘋果薄片,食落較上一款清新~·第三道係用客家黃酒浸過嘅鮟康魚肝慕思,入口即溶,而且冇油膩嘅感覺😆·第四道係九肚魚魚骨,用咗酸菜魚嘅概念,加入泡椒同酸菜做調味,好惹味~·⭐️鹽焗龍蝦 (4.8/5)非常出色嘅菜式!🤩‼️龍蝦腍身鮮甜,並以薑蔥製成西式醬汁,最surprise係旁邊嘅ginger cream,微微辣勁,好似中式版嘅clotted cream!😍•⭐️客家豬肚(4.2/5)將胡椒豬肚切碎攪勻喺雞湯,白蘿蔔粒非常鮮甜!😆·⭐️擂茶(4.2/5)店員話客家傳統擂茶「一種介於茶飲同糊類食物」,茶底用咗綠。再將黑白芝麻、白米、乾果、榛果、basil等等磨碎後沖入sake再過濾,飲落甜甜哋,後尾會有酒嘅餘韻😋·⭐️分子料理小籠包 +$90 (4.5/5)第一次食分子料理,小籠包好似一粒大湯丸🤩一咬開小籠包嘅肉汁就爆曬出嚟!好有驚喜😋‼️·⭐️茶果 (4.4/5)客家招牌點心之一~茶果入面包咗香濃嘅鵝肝醬,配上紫蘇葉一齊食帶點清新嘅感覺🥰·⭐️乳鴿or全牛宴 +$300 (4.7/5)我地試兩款主菜😋乳鴿用咗八寶鴨嘅idea~乳鴿肉嫩味道濃郁,😍🤍底下嘅糯米飯壓成圓形,加入蛋黃、蓮子,好似糉咁🤣牛肉方面用咗三個和牛部位,牛小扒肉質細緻、牛尾軟腍油脂豐富、牛脷意大利雲吞都好有新意!😆·⭐️梅菜雪糕 (4.5/5)呢個簡直顛覆咗我對雪糕嘅想像!🤣梅菜扣肉同雪糕看似完全唔相關嘅嘢竟然可以融合一齊🤩雪糕食落係清甜嘅梅菜味,面頭加上芥菜啫喱以及用咗魚子醬模仿梅菜扣肉嘅鹹味,非常特別!·⭐️年糕 (4.4/5)另一款好鍾意嘅甜品😙煙韌嘅年糕包住椰子糖,配埋紅桑子puree,唔會太甜👍😍•⭐️全盒最後店員推出一個裝滿傳統糖果嘅盒,仲可以裝落紙袋拎走👍—————————————整體嚟講成個體驗都好滿意!食物味道出色之餘更十分新意👍🥰店員都好友善,會細心介紹每道菜式😋————————————-賣相:4/5味道:4.6/5性價比:3/5推介度:4.3/5—————————————店舖資料名稱:Bo Innovation 廚魔地址:中環砵典乍街45號H Code 1樓前往方法:香港站C出口
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Try the best of Hong Kong cuisine at this 2-star Michelin restaurant, @bo_innovation_central . Chef Alvin Leung's creative tasting menu is a true masterpiece! Don't miss the Hakka Big Three, and the Salt Baked Dragon with lobster and turmeric is a must-try😋.可能係全港最高性價比嘅米芝蓮二星餐廳! @bo_innovation_central 主打新式創意中菜,今次則以客家菜式為題打造新年menu✨ 當中最有驚喜為頭盤肉鬆吞拿魚他他配wasabi雪糕、客家黃酒醃鮟鱇魚肝、沙薑鹽焗龍蝦、梅菜雪糕,最尾仲可以係嫁妝盒度𢳂糖走夠哂趣味😛
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