"Kampung" Guy Goes To See New Culinary Horizon, And He Like Them A Lot.... d(^.^)b

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In Hong Kong our "kampung" guy did some culinary tours...
Once he went to "The Square" (rated 1 Michellin Star??? but I think it's not that special)...
But he forgot to bring his camera.... and he regretted it until now...

The other day he went to Bo-Innovation, another Michellin Starred resto, for dinner.
This time he made sure he brought his camera with him...

He was very excited with the dinner...
He reserved for the Chef's Table... best seat in the house...
He took every pictures he could...
Every food were being portrait from many angles...
So "udik".... typical "kampung" guy....

And here's what he got from Bo-Innovation...

The Menu....




Table set up....







The restaurant's view.... (he got an early dinner, at 7.30pm... the other tables became full when he reach the middle of his dinner.... Look like Bo-Innovation only prepare for one sitting for every dinner time... no second sitting was possible, considering the last order is 10pm)...

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Every course of the dishes came with the explanation from one of the chefs regarding the ingredients and how it was made...



First course:

PAT CHUN
Pomelo, pineapple, tomato

This appetizer made from Pat Chun (chinese sweetened vinegar sauce) mousee with pomelo and pineapple cubes topped with sweet tomato thick clear sauce...
Usually our "kampung" guy hates tomato smell, but this dishes got no smell of tomato at all... just the taste of tomato...










Second course:

CAVIAR
smoked quail egg, crispy taro

It was just a quail egg on the fried taro basket, topped with caviar and the real gold paper.... It was delicious...










Third course:

MA PO TOFU

This fried silky tofu with special Shechuan sauce... The sauce was so special and so delicious. Really a great complement for the perfect fried tofu... and topped with salmon roe...

[j.lin]

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Fourth course:

IBERICO 36
Morel, vermicelli

Iberico 36.... this Serano ham need 36 months to be cured!! Very very nice taste!! So special in texture and also the taste... Couldn't compare with the regular Parma Ham... The seasoned vermicelli inside and the morel foam made a great complement with this special ham...












Fifth course:

HAR MI
lo mien, chilli, sage, carabinero wonton

It's all about shrimp (har mi).... Lo mien (Chinese thin noodle) cooked with har mi broth, fried carabinero (Spanish large red shrimp) in wonton skin and shrimp powder.... Perfect match...












Sixth course:

KOKUMI
cepes, shiitake

Kokumi (the sixth taste)... so perfect for the sixth course...
Forgot what the thick broth was... and also forgot what the white "pudding like" was... the only one the he could remember was the Shiitake mushroom and the real gold paper... But it was sooooooo delicious... No wonder it was named Kokumi, the sixth taste...

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Seventh course:

TORO
foie gras powder, rasberry

The Toro sashimi (tuna fatty belly) topped with foie gras powder and complement with rasberry powder... It was ok... not so special (except the foie gras powder)...











Eighth course:

HAIRY CRAB
aged zhenjiang vinegar

This custard like dishes made from Hairy Crab's meat and eggs... and to be eaten with aged Zhenjiang vinegar..... The vinegar really complemented the saltiness of the dishes... It was so creamy and delicious...












Ninth course:

NITRO
shao hsing ginger tea

This ginger tea foam was made into "meringue" like thing by dipping it into liquid Nitrogen....
The taste was not quite unusual, but the process it self was interesting...

The bowl of liquid Nitrogen...



The chef in action...



The ginger tea "meringue"...

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Tenth course:

BEGGARS CHICKEN
Lettuce powder

This "chicken" was actually a frog's leg... It was seasoned and crisply fried into perfection, and covered with lettuce powder. The taste was awesome...














Eleventh course:

MOLECULAR
"xiao long bao"

This "xiao long bao" was made from somekind of jelly. No hint from where they put the delicious broth inside. It was a perfect jelly skinned broth ball...
Taste soooo good...












Twelfth course:

RED BRAISED
arthichoke, sweetbread, abalone, lettuce

This dishes so delicious... the hot, sweet and sour sauce was so perfect... The abalone was so tender... the arthichoke puree was so perfect...
I love this one...

[milehighj]

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Thirteenth course:

SPECIAL
Duck Egg, Cheung Fun, Yak's Cheese, Fresh White Truffle

This one was the most delicious dishes among the others...
Soft boiled duck egg wrapped with cheung fun, covered by melted Yak (yes... YAK, the native Tibetan animal) milk cheese sauce and a lot of shaved fresh white truffle...
The nutty taste of the fresh white truffle mixed very well with the creamy and saltiness and the distinct smell of the Yak's cheese... The duck egg wrapped in the cheung fun was also a perfect complement with the other. Perfect balance...












Fourteenth course:

HUNAN HAM
honey, cod, chicken jus, peas

The vegetable was cooked with honey, and it was taste so good.
The cod was perfectly cooked. The sauce of chicken jus was so right... And the Hunan ham powder made the dishes so good. The freshness of the perfectly cooked cod combined with the honey glazed vegetable mixed with the Hunan ham powder... Wow!!! They were dancing in our "kampung" guy's mouth...













Fifteenth course:

SAGA-GYU BEEF
black truffle, cheung fun, braised green onion

This top graded wagyu beef (saga-gyu) was cooked with crushed black truffle and wrapped with cheung fun, then pan fried them...
The beef soooo tender.... the smell of the black truffle soooo good.... the black truffle sauce soooo mouth watering.....
That was a perfect pan fried beef....

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Sixteenth course:

SEX ON THE BEACH

This naughty dessert made with some gelatin, mousee, crushed peanut and caramel, and the "condom like" pink jelly...
The naughty part was the "condom like" pink jelly...it was filled with thick sweet condensed milk, resembling dot dot dot...













Seventeenth course:

SANDALWOOD
almond, hawthorn

This dessert was quite unique.
To give the sandalwood smell and flavor on the dishes, the chef burned the sandalwood's chips in the special machine, and infused the smoke into the dessert's bowl. And closed it tightly until it was ready to be serve.
It was an unique taste and smell of this almond pudding and hawthorn berry ice cream.... so exotic...

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Eighteenth course:

SHUI JING FANG
banana, vanilla, caramel, raisins

This banana flambe dessert was being flambeed with special Chinese liquor.
It's content 52% of alcohol...
The taste was so strong...









The combination of banana flambe on crispy pastry, vanilla ice cream, caramel sauce, and brandy soaked raisin was so perfect... !!!

[j.lin]

1 more to go!

[UMD]

So is Bo Innovation copying El Bulli?

Your 13th course looks delicious. Duck Egg and White Truffle? I can imagine the taste now.

Not too sure about your 16th course, however.

[Dent@SUB]

Nineteenth course:

PETIT DIM-SUM

That was the closure of the feast.....
It was contain of lime kfir macaroon, chocolate filled sesame seed glutinous rice ball, red bean paste ball, glutinous rice cake covered with shaved coconuts, and cookies and candies from the past.... Such a nostalgic feeling to see this childhood cookies and candies again.... brought back a lot of memories from the childhood....














Our "kampung" guy so satisfied with the feast...
He even didn't care for how much he must paid for this culinary experience...
He totally drown by all the comfort that the food gave him...
He even promise himself to comeback to this place again someday for a special moment....

[9V-JKL]

Wow! What's the $$$$$$ damage? I know you don't care, you super-duper "kampung" guy

[Dent@SUB]

So is Bo Innovation copying El Bulli?

Your 13th course looks delicious. Duck Egg and White Truffle? I can imagine the taste now.

Not too sure about your 16th course, however.

Never been to El Bulli.... but it's indeed look great... "molecular gastronomy" looks sophisticated and attempting...


Yup... the 13th course was the crown jewel of the feast.... very very delicious....


The 16th one just so so... the concept was quite naughty....