Bo Innovation, in Wanchai, seems to be the icon of Hong Kong’s molecular gastronomy. I was quite surprised that they do a pretty good dim sum lunch set as well. Their “har gau” was made with tiger prawns and the warp was very delicate – very well made. For the main dishes, the langoustine recalls the taste of fried shrimps with preserved egg yolk (黃金蝦碌). Dried lily flowers and some mushroom was wrapped inside the french quail, cooked in “beggar style” (a famous way of cooking a chicken in Jiangsu, China) and sided with wolfberry chutney sauce. All of them worked very well together.
Worth another visit, maybe for dinner next time! =D