Chef Alvin Leung Jr. at Bo Innovation was trained as an engineer and constructs his menus - using modern ingredients and cooking techniques to update traditional Chinese recipes - with an engineer's precision. The result is an "X-treme" Chinese cuisine a kind of molecular gastronomy, which has won three Michelin stars. A five-course plus dessert set luncheon runs around US$55; the top-of-the line chef's table menu with wine pairings is around US$140.
Bo Innovation, Hong Kong
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