Chef Alwin Leung breaks down traditional Chinese food to its bare essence and uses it to create new interpretations in modern forms substituting ingredients and methods of cooking until perfection is achieved.

PROFILE

Alvin Leung, aka the Demon Chef, was born in London, raised in Ontario, and trained as an engineer before becoming a self-taught chef. His cuisine interprets traditional Chinese flavors with a bold theatricality that is nonetheless grounded in quality and satisfaction, and which quickly elevated Bo Innovation up through the Michelin ranks to a three-star rating.

MUST TRY 

Xiao long bao, a reworking of the famous Shanghai soup dumplings.

AMBIENCE

Take the dedicated lift from Ship Street up to the second floor, and a mosaic of the Demon Chef greets you at the door. Guests can dine outside on the terrace, or inside with a semi-industrialised décor, plain marble-topped tables, and an open kitchen.

SERVICE

Staff are attentive and also very good at explaining the thinking and the ingredients behind each dish, with a very pleasant dash of good humor.

FOOD

There is a set lunch menu and three degustation menus, the courses changing with the seasons, although the signature xiao long bao seems always to be available. Each course is presented with a flourish, building anticipation of what comes next, a delight to the eye and to the palate, each item having a resonance with traditional Chinese food as well as being utterly original in preparation and presentation.

PRICING

HK$750 to HK$2,680

SUMMARY

Bo Innovation somehow avoids being unpretentious and considers amusement to be an important part of a memorable meal. There is an excellent selection of wines, and wine-pairing options are available. For all this creativity, the prices are reasonable indeed.