Bo Innovation 2nd Visit — Hong Kong (9/2015)

Second visits to restaurants can be tough.  On the one hand, I kind of know what to expect.  On the other hand, I may not.  The food may be very consistent or not, the same or not, and my expectations of a second visit may vary.  In this case, I expected consistency (it is a 3-star Michelin restaurant, after all) and I thought the menu would change somewhat (it didn’t, except for one course). 

They again offered the savory waffle bread, with Chinese ham and scallions to nibble on.  I learned from my last visit – I didn’t eat as much of this on this visit as I was very full after my meal last time.

I went with the 2012 Diel Riesling this time, which was on the sweet side, but perfectly fine for the meal.

The first course was the “century” duck egg and pickled young ginger flavor incorporated into the foam for an amuse bouche. The plank was from an actual harbor pylon.  The smoke was from the liquid nitrogen, which helped keep the foam intact.

The second course was the fried taro encasing a tea-smoked quail egg, topped with Chinese-sourced caviar and gold leaf.

The quick bites and texture contrasts were a nice way to get the palate ready for the meal.

For the full write-up, click here.

Bo Innovation — Hong Kong (5/2015)


Bo Innovation has been on my list for some time.  I couldn’t fit it in on the last visit, so it was one of the focal points for this trip.  The style of food (molecular/modernist Chinese) was something I really wanted to experience.  I did not know until afterwards that the restaurant had just earned its third Michelin star with the last Guide update.  To get in, I had my hotel book my reservation about two months in advance.  That did not seem to be a problem, even for the Friday night that I had selected.

The restaurant was not large, with several small tables, a counter that seats 6, and a covered terrace outside (the restaurant is located on the 2nd floor of a building situated on a narrow street.  Upon arrival, I was asked if I wanted to sit at a table or the chef’s counter.  Of course, I selected the counter.  If you do, then you automatically get the Chef’s Counter Menu, which is slightly shorter than the tasting menu that you can opt for when seated elsewhere.

The counter seating had me overlooking the main preparatory/assembly area.

The menu was already at my place setting.  I was given the wine list, from which I selected the Martenot Meursault as my glass for the evening.  On the tasting menu, the blue items are the additional ones that make it the Chef’s Counter Tasting menu.

For the full write-up, click here.

View 62 — Hong Kong (12/2013)


I had not looked before for a molecular cuisine restaurant in Hong Kong.  I had not visited Hong Kong for a couple of years and that was before I really started to seek out these types of restaurants.  So, with a trip planned, I ran a search, and a couple of places showed up.  View 62 was one, and I secured a reservation.  The chef, Paco Roncero, is from Spain and earned two Michelin stars for innovative cuisine at a restaurant in Madrid.  I set my expectations high.

The restaurant is located on a high floor (62) in a building called the Hopewell Center in central Hong Kong.  It is the city’s only revolving restaurant, taking about two hours to make one complete revolution.  From the street, you have to take an escalator up to the third floor and then take an elevator to the 56th floor.  From there, you are greeted and your reservation checked before they escort you up to the 62nd floor and directly to your table.

One is immediately stunned by the view, if you are pointed in the right direction.  I was there on a very clear night.  There is always a light show with Hong Kong buildings, but they were especially dressed up for the Christmas season.

The dining room itself is pretty simple, except it is a ring and the floor moves.  The ceiling, with thousands of rounded pegs embedded in it, and the lights do not move.  But the table lighting remained pretty consistent throughout the revolution.

For the full write-up, click here.