廚魔 灣仔

廚魔 評價 相片

👅味道95分，每次都好期待下一道菜，全部充滿香港特色🇭🇰💁🏽‍♂️服務90分，好詳細介紹每道菜用料同製作方法。

🏙環境85分，暗暗地有情調，有啲公仔擺設拎住黃傘😯餐廳好有心思，餐具設計都好精緻，有細心襯過。

.🎡餐廳間唔中會轉主題，隨主題轉唔同菜式。

到你體驗既時候可能已經同我唔同架喇！book時，主題係wedding，到我食已經轉左做”圓”。

.💰網上預訂有優惠：$1500+10% /person.小編大概早兩個半星期book 2位去慶祝生日，要比$2000訂金先真正預留枱架！🎂慶祝生日佢會幫你甜品寫字插蠟燭，📸幫你影即影即有，送比你留念。

.🌫抹個手都可以好大陣仗~上菜前，waiter拎出經典雙妹嚜花露水，成枝倒入一個”海浪拍打岩石”既銀色器皿入面，冒出夢幻白煙，同時濕毛巾發大，供抹手消毒。

.🟡主題: The Story of “O” (”圓”美)，有12道菜。

.1.🔸O (圓)食粒蕎頭，茅台酒橄欖，開開胃。

走馬燈旋轉盤有3款糕點，表面網狀脆片：中間夾住好香濃既烤鴨鴨肝。

碗狀糕點：砂礓雞味，亦用左芒果，青芒果整。

綠色糯米糍：糭味好出，中心餡料用蕃薯乾，瑤柱，鹹蛋黃製。

銀色樹上鳥巢狀：口感酥脆，係咖喱魚蛋味。

迷你格仔餅：蔥油格仔餅，由蔥，牛油果，芝士製作。

.2.🔸The big 3 O (大三元)識打牌既都知大三元有紅中，發財，白板。

碟印有中發白之餘，食物都有元素係其中。

中：最頂有紅色既法國胡椒。

白：中間有彈牙既蟶子肉，下層係超濃蟶子味既mousse。

發： 最底係綠色既髮菜絲蘆筍湯。

.3.🔸O to the dragon紀念香港一個鐘意食蠔油牛肉既龍，waiter話食完會知邊個，心諗點會知咁神奇？扮蠔油牛肉既係燒拖羅，仲用左中國白酒整，旁邊有兩片蠔葉，食落真係有啲腥味，我唔鐘意。

最後，食到見碟底出現佢個樣喇，我知邊個了~.4.🔸OMG鮮鮑魚薄片，配魚子醬，加少許酸酸地finger lime中和味道。

底下由綠豆，牛油，煮到似薯蓉狀態，細滑香口。

.5.🔸Tai O大澳漁業，出名蝦醬，海味乾貨。

蝦米油自製，用蝦米同油煮左48hrs，超香。

意大利珍珠米，上面放北海道海膽，醃製青瓜，蝦鬆。

珍珠米好煙韌，又入味，整體好有鹹香。

.6.🔸0070=檸，含有鹹檸檬，檸檬，白酒，用帝王杯裝。

味道清新得黎，酸鹹甜融合，有特定手法拎住飲。

.7.🔸XO表面落無肉XO醬，用蘑菇，香菇，辣椒，豆豉，蒜頭整。

底下有新鮮腐皮，枝豆，汁係用鵝肝，黃酒去煮，腐皮稔得黎好吸味，索哂啲汁。

.8.🔸Smoke O在澳洲M9和牛表面塗上煙燻牛肉汁，超腍又入味。

隔離黃色圓形啫喱狀係紅蘿蔔整，食落自然清甜，冇青味。

表面沈左啲黑色粉末，由蔥造成，令味道更香。

.9.🔸Chicken BO用公雞碗裝，碗上既公雞，牡丹花，蕉葉，寓意身體健康。

黃油雞湯意大利米Risotto，佢冇落芝士，冇咁油膩。

鮑魚磨成粉鋪喺面增加香味，意大利米扁身及硬身，亦都入味。

.10.🔸JellO蜜糖啫喱代替魚翅，甜甜地，中間有黑松露，底下由南北杏汁底，但苦苦地，有啲藥水味。

另外有枝山楂味嘅醋，比你吱落去。

11.🔸8🎂慶祝生日，為你寫字，插蠟燭，送即影即有📸甜品香茅味冬甩配Cream cheese雪糕同檸檬gel。

另外用八珍甜醋整咗士多啤梨crumble，落埋一齊食。

.12.🔸Shek O綠茶味啫喱糖，上面有香片白桃gel，番石榴。

.🍬最後推上超大盤嘅糖果，比個小紙袋裝住返屋企。

入面有香港特色大白兔糖，椰子糖，山楂餅。

🔖仲有明信片送返俾你，一面係獅子山，另一面係一開始走馬燈轉盤上嘅圖案，首尾呼應！有細心留意既話，原來Menu一早已經有獅子山線條🦁😯💛總括嚟講，呢餐真心意想不到超級滿意💛

Our dinner at Bo Innovation was an aesthetic feast. And one with a theme that pays tribute to old Hong Kong. Each course was beautifully presented, carefully constructed, and endowed with its own meaning and story. More importantly, the food was portioned so that you would be able to try twenty different combinations of flavors and textures, each ranging from bitesize to five spoonfuls, without ballooning your stomach.The highlight, to me, was not only the aesthetics and the story, but brainchild and head chef Alvin Leung Jr’s courage to bring the most unconventional, amusing yet pleasurable flavors together without needing to use an excess of anything—whether it be sea urchin, salt, or some other greasy condiment—as a shortcut to tantalize our brains. Everything was as plain as they could be, yet no less intriguing and satisfying. That is not something to be taken for granted, as many restaurants load their food with butter/oil and salt to up the game from your regular homecooking. Of course, not every flavor combination will be your favorite, but it would be a surprise, a contrast, much like life itself.The restaurant was also furnished with many interesting details that added to my experience. Servers are generally courteous, and we were also introduced by Chef Alvin himself to many of the courses we were served. Again, that is something I appreciate as you will never interact with chefs at many restaurants.If I had to complain about something, it would be the air conditioning that was blasting at North Polelike temperature that was perhaps more comfortable for those working than those sitting for hours without moving. And aftersales services seemed also to be lacking—in order to complete the review I had just some queries about a few of the dishes of the night, and after being thrown around like a ball and redirected four times between various members of the hosting team I was given the response from the manager that it would take him a few days to get back to me as they are busy and “the menu will be changed starting tomorrow anyway”. I chased them once more after five days and finally received a response on the eighth day of my request.I can’t make a recommendation for or against Bo Innovation. It really depends on whether this is the sort of thing that intrigues and pleases you. For me, at least, the cultural reference and explicit love for Hong Kong—as reflected in the effort put into endowing each course with a special significance—gave the experience its unique significance. And as I was with my closest friend who enjoys creative and imaginative food, it was a worthwhile visit.Food RundownTaste of marriage 婚姻滋味 – The meal starts with the five "tastes" of marriage, namely, savory, sour, spicy, bitter, and sweet. The first bite represents the sour aspect of marriage. It's  a sea urchin and misotopped glutinous “dumpling” with shrimp floss and a few droplets of very dense Chinese vinegar. The combination was quite unusual, and I can’t really say that I liked it.Savory comes as salty egg yolk, pork and red onion on deepfried rice cracker. It’s beautiful, colorful, crunchy and, well, savory.The bitter aspect of marriage is a mini ice cream in disguise. What’s green and bitter? Well, it turns out that the ice cream was bitter melon and coconut flavored, with some smoked cod. It wasn’t that bitter after all, and with the buttery cone was pretty delightful. I didn’t quite discern the smoked cod, however.Spicy is a burnt cherry tomato with mayonnaise which was pretty appetizing. The chili pepper is optional, and was primarily used as a visual and prop for burning (not photographed) so that we can smell fumes mimicking Chinesestyle firecrackers going off. Finally, the sweet aspect of marriage is presented inside a traditional bridal tea cup, with foie gras, lotus seed purée, dry red date and XO sauce. A most harmonious combination that we loved.Son of a scallop 帶來兒子Scallops were very tender and well marinated, going well with the thinly sliced lotus root. The subtle flavors of Chinese yellow wine and tomato consommé complemented them well. I didn’t quite like how strong the shiso plum was against the delicate scallop, but it was still interesting to try.The Phoenix rides the Dragon 龍鳳呈祥This was the star of the night. The steamed egg smelled like smokey ham. Morel added depth of flavor and the lobster (dragon) and stuffed chicken (phoenix) were a delight. The whole dish was simply splendid.Pisces paradise 雙魚得水Another beautifully executed dish with local tile fish going with slightly spicy mentaiko, some salmon roe, tomato sauce and notes of Sichuan peppercorn. The fregola sucks up all the fish stock and butter and is very hearty.Rich abalone 鮑羅萬有The mung bean mash below turned out to be a bit heavy and overpowered the abalone and caviar in consistency. But the butter poached abalone was very enjoyable, sliced paper thin for maximum tenderness.7 happiness 七囍Being a drink this was an unexpected course, and it was mainly 7up and a local gin (called Perfume Tree Gin) mulled with a blend of spices, including cinnamon, cardamom, star anise, lemongrass and vanilla. It was refreshing, but I thought two sips would do as the sweetness was paralyzing.Miss Piggy goes red 紅運當頭The theme is pork and red here, and we start clockwise from the little white celeriac flower. That was made with pork ear and pork knuckle. It didn’t make a big impact on me. Next was slowroasted suckling pig with beetroot sweet sauce, which was standard, crispy suckling pig skin that reminds one very much of traditional, festive Cantonese feasts. Then, we have a cutelooking blood pudding wrapped with deepfried bits of rice paper. At the time of eating I didn’t know it was blood pudding, and it tasted nothing like it. I just found it to be pretty intense in the mouth and I quite liked the texture and flavor. Following this is pork braised in vinegar and sugar with orange zest. I thought this was a little too sour for my liking, but it was nevertheless interesting contrast with the rest. Finally, and probably the best, was the suckling pig wellington with Chu Hon sauce, possibly the smallest wellington I have ever seen and eaten.Cheerful grains 幸福美滿This dish was wonderful and memorable. The ninegrain mix included red rice, quinoa, sunflower seed, pumpkin seeed, couscous, corn and rice. It was nutty and hearty and while the top layer was toasted and crispy, the bottom was a pasty pool of blended cooked rice, which resulted in rich and contrasting textures and flavors. A most thoughtful dish for simple grains.Unbroken lineages 連綿不絕This was deepfried “efu” noodles, a particularly popular kind of Cantonesestyle noodles. Noodles are typically a symbol of longevity, but here it also symbolizes unbroken lineages, something that Chinese parents are often obsessed about. This is surprisingly a dessert—the “unbroken” noodle is deepfried and coated in honey, tasting a little bit like churros, perhaps a tropical version, as it is served with coconut ice cream, dried longan fruit and porcini crumble. A dessert full of imagination and novelty.No shark fins 魚翅As the trend is to boycott shark fin, we have something that looks like shark fin, but is made with honey jelly, peach gum, yuzu and Osmanthus vinegar. I’m not a fan of Chinese dessert, so this didn’t speak much to me.Comes after sex 百富添丁Quite interesting served in a baby food container. You are also given an old Hello Kitty plastic spoon to eat this for maximum drama. The white part is a salty mousse with subtle flavors of mui choy pork. The rest is chocolate mouse and caramel crumble. Mui choy pork is a classic Hakka dish made with pickled mustard and fatty pork. This must be the first such dessert I have had. The savorysweet combination was pretty irresistible. I couldn’t really taste mui choy pork to be honest, but the salty mousse was addictive.V generation 五世其昌Five items to make for five prosperous generations: cooked sweetened apple, “pat chun” vinegar, chestnut mousse with Chinese white wine, and ginger foam. This was light and quite OK as the flavors worked nicely together.

5/10/2021 happy Tuesday! 朋友話想食分子料理，有冇興趣呀！why not? 四人一枱，剛剛好。

踏入餐廳，侍應友善地接待，使客人頓時放鬆心情！坐低見到餐牌，十分之獨特，因為要估下內容是什麼？後來知道，原來客人有遊戲玩，就是要認真品嘗食物材料，跟著話比侍應知，究竟這道菜式是什麼材料製造出來！之後，侍應都會在遞送每道菜式時，向客人講解菜式的材料及製作。

其中食物材料的配搭，確係有創意，連盛載食物的餐具，盡見心思。

色、香、味俱全，客人慢慢享受美味嘅分子料理。

Set Menu 內有「和牛」，由於本人唔食「牛」，廚師精心炮製美味「三杯酒乳鴿」，十分之好食。

分子料理，有特色，好食，又飽飽，證明廚師是站在客人角度出發，值得一讚。

一路以來都想試，今日襯慶祝生日終於的起心肝黎試吓🥳 不過訂坐要比deposit 1000$/head 的要留意返餐廳嘅佈置都好多香港特色嘅掛畫同d 餐具都係好香港風情💛 每一期都會有唔同嘅主題，今次嘅主題就係🟡圓 亦有完美嘅意思一開始就已經用好特別嘅方式幫我哋洗手，用咗會出煙嘅雙妹嘜花露水紙巾 感覺好fresh 😇我地之前無check 過個menu, 所以見到果個似是而非嘅神秘menu 都好期待😙第一樣頭盤就係幾樣香港傳統食物整成嘅份子料理，侍應今次唔會話你知，等你食完先至開估😆而之後每一樣野嘅味道都好出色好意想不到，已經開始對之後落嚟嘅嘢充滿期待🥰由於係份子料理 都唔想劇透晒全部野不過的確每一樣野都有驚喜 一路食都覺得好好玩食物方面唔係每一樣都話好好好好味，但係全部都好有心思💛 我自己最鍾意好玩嘅頭盤同埋和牛，個牛真係好好食 只係個汁咸左少少 另外個意大利飯都係十分出色 好有咬口 聞落亦都十分之香 🙂 另外 大三元都係好好玩，"食糊" 設計一流👍🏻 差少少嘅話就係，自己略嫌D 甜品就無咁特出😅 最後，如果有朋友仔生日，晌book 位時講聲就可以晌甜品度寫名同埋會送返張即影即有比你 🥰晌呢個時勢做一間良心fine dining 其實都好難，請大家多多支持啦💛

今日一試Bo Innovation，都覺得2星係實至名歸既。

我一直都覺得fine dinning 係一個experience，而呢間餐廳就真係打造出一個連貫既experience . 一個有趣既story telling。

價錢方面佢係Petrus同MO GRILL 既水平（個人覺得MO Grill 好普通，Petrus我係鍾意既），但BoInnovation既食材配搭，煮法，都令我留下更深印象。

（甜品用八珍甜醋，想唔想知道係咩味？鵝肝醬同腐竹又夾唔夾呢？）真心，出黎個結果真係唔錯。

呢間係我近年食過印象最深既餐廳。

我個人係會推薦呢間餐廳👍🏻

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廚魔餐廳詳細資料：

• 廚魔地址:
  灣仔莊士敦道60號JSenses1樓平台8號舖
  Bo Innovation, Shop8,1/ F The Podium, J Senses,60 Johnston Road, Wan Chai
• 廚魔電話: 28508371
• 廚魔價錢: $801以上
• 分類: 多國菜,Fine,Dining,
• 座位: 40
• 付款: Visa,Master,現金
• FB專頁: 廚魔 Facebook

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