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Bo Innovation

93
TripExpert Score based on reviews in 11 publications
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Badge 93

Outstanding

say expert reviewers

#1 in Hong Kong About the TripExpert Score

11 expert recommendations

55

Afar Magazine

There are so many places to have dinner in Hong Kong, but one of my favorites for creative Chinese cuisine is BO Innovation in Wan Chai. Full review →

22

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.

14

Concierge

This inventive restaurant... carefully upholds a reputation for consistency and improvisation.

8

Condé Nast Traveler Tick Editor's Pick

Described as modern Chinese fusion, the cooking is edgier than most Hong Kong food, and it is served in a simple glass-framed space with a second-floor outdoor deck. Full review →

6

Fodor's Tick Choice

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 →

53

Forbes Travel Guide Tick Recommended

In a city that treats food almost like its own religion, Bo Innovation still manages to amaze its patrons with its innovative, molecular cuisine. Full review →

1

Frommer's 34

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 →

21

Gayot

Chef Alvin Leung Jr. presents "X-treme Chinese Cuisine" in the Wanchai area of Hong Kong. Full review →

2

Lonely Planet

This self-identified 'X-Treme' restaurant takes classic Chinese dishes apart and reassembles them in surprising ways using the sci-fi techniques of molecular gastronomy. Full review →

11

Michelin Guide 55

There's a strong theatrical element to owner-chef Alvin Leung's highly imaginative and innovative cooking. Full review →

12

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 →

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