Bo Innovation, Molecular gastronomy restaurant in Central and Western District, Hong Kong.
Bo Innovation is a restaurant with an open kitchen in Central Hong Kong where chefs use scientific cooking techniques to transform traditional Chinese ingredients into unexpected forms. The dishes are created through methods like spherification and other experimental processes that change the appearance and taste of familiar foods.
The restaurant opened in 2003 and developed an experimental approach to Chinese cuisine that gained international attention. This blend of technical knowledge with classical Chinese cooking methods influenced how people thought about food in Hong Kong.
The chef's work shows how cooking can blend technical skill with Chinese food traditions, creating something that looks and tastes completely different from what you expect.
The restaurant is located downtown and easily reached on foot from Star Ferry, making it simple to find. It is best to arrive on time since the tables are small and space is limited.
A signature dish is a molecular version of xiao long bao, where the traditional dumplings are turned into liquid spheres using spherification techniques. This approach shows how the kitchen reimagines familiar foods in completely new ways while keeping their flavor.
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