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Top 1% of restaurants in Hong Kong
9 / 10

13 expert reviews

“There's a strong theatrical element to owner-chef Alvin Leung's highly imaginative and innovative cooking.”

– Michelin Guide

Concierge
"This inventive restaurant... carefully upholds a reputation for consistency and improvisation."
Fodor's
"The Australian Wagyu strip loin with black-truffle cheung fun, or rice roll, is a winner, as is the signature molecular xiao long bao (soup dumpling)." Full review
Frommer's
"Born in London and raised in Toronto, self-taught chef Alvin Leung offers his own unique brand of experimental, molecular Chinese cuisine using innovative cooking techniques." Full review
Travel + Leisure
"A little dish of ebi in red truffle sauce supplies deep and briny flavors, its fibrous texture turned rich and creamy." Full review
BlackBook
"What’s important is the experience—you’re stuck in an intimate setting and what you’re given to eat is at the mercy of the captain, but by the end you’ll follow Leung off the plank."
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