Bo Innovation hums along as one of the most creative and contemporary kitchens in town and it's worth getting your reservation in the diary to mentally prepare for a culnary and seriously innovative treat courtesy of 'demon chef' Alvin Leung, who coaxes every bit of flavour out of top notch ingredients. Each dish tells a story, mixing Chinese techniques and French influences in flavours that are precise and full-throttle delicious. Butter poached abalone hits the spot with a spoon full of caviar and mung bean. A popular foie gras dish comes with soya milk and mushrooms, while Ranger Valley wagyu beef is pepped up with black truffle, wild mushrooms and mung bean mash. Inspirational wine pairings add to the fun and deliver better value than similar experiences elsewhere.
The open kitchen hints at the typhoon shelters of Aberdeen Harbour and provides plenty of theatre while the rest of the room is cooly inviting with a rare collection of fun paraphenalia like old records, cartoon characters and movie tickets alongside graffiti'd walls that apparently tell the tale of the chef's journey. One for the serious foodie.
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