Duddell's vs Bo Innovation
Both Duddell's and Bo Innovation are highly recommended by writers. Overall, Bo Innovation scores significantly better than Duddell's. Bo Innovation scores 95 with endorsements from 13 reviews such as BlackBook, Lonely Planet and The Infatuation.
Duddell's
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Levels 3 & 4, Shanghai Tang Mansion, 1 Duddell Street, Central, Hong Kong
From $0 /night
Condé Nast Traveler
Editor's Pick
"Equal parts cultural hotspot, arty-set hangout and top-class restaurant, Duddell's serves Michelin-starred Cantonese food in a sophisticated setting."
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Lonely Planet
Top Choice
"Light Cantonese fare served in riveting spaces enhanced by artwork."
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Wallpaper
"As a social hub for the creative community, Duddell’s combines fine dining with a guest-curated programme of art, talks, film screenings and performances."
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Travel + Leisure
"Not your average dim sum join, Duddell's culinary profile mirrors its eclectic approach to interior design. Classic Cantonese dishes are given a Western twist."
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Michelin Guide
2 Stars
"In contrast to the contemporary look of the space, the Cantonese cooking is based on traditional methods, although the kitchen's skill is obvious and the quality of the ingredients palpable."
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Bo Innovation
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Shop 13, 2/F J Residence; 60 Johnston Road, Wan Chai
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Concierge
"This inventive restaurant... carefully upholds a reputation for consistency and improvisation."
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."
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Travel + Leisure
"A little dish of ebi in red truffle sauce supplies deep and briny flavors, its fibrous texture turned rich and creamy."
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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."
Forbes Travel Guide
5 Stars
"In a city that treats food almost like its own religion, Bo Innovation still manages to amaze its patrons with its innovative, molecular cuisine."
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