In a city that treats food almost like its own religion, Bo Innovation still manages to amaze its patrons with its innovative, molecular cuisine. Chef Alvin Leung Jr. may have trained as an engineer, but he uses those skills and infuses them into his cooking techniques, creating one-of-a-kind dishes that are sure to impress even the most discerning foodies. Housed on the second floor of the J Residence in Hong Kong’s Wan Chai neighborhood, Bo Innovation provides stellar service from the start, thanks to a special elevator accessed on Ship Street that opens right up into the restaurant. Once you arrive, your journey is only just beginning.
The inviting space — think white tablecloths, an open kitchen and high ceilings — lends itself well to shining a light on the real star of the show: the food. While the term molecular cuisine usually affiliates with pomp and circumstance, the difference at Bo Innovation is that the food is just as good as the fancy presentation. Dubbed “X-treme Chinese” by chef Leung himself, you can expect signature dishes on the Forbes Travel Guide Recommended restaurant’s various set menus such as molecular xiao long bao (Shanghai-style dumpling) or Dead Garden (morel, green onion, avocado, ginger, caterpillar fungus and enoki), and a lengthy wine list features bottles from around the world, including France, Argentina, New Zealand and Italy, among other places. And don’t forget about the outdoor terrace when the weather is warm, too — alfresco dining is the idyllic complement to your haute cuisine experience.