garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Mou-Tai Sour
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Escargpt with compressed watermelong and sichuan vinaigrette
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Caviar, Smoked Quail Egg, Crispy Taro
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Hamachi, Black Sesame, Crispy rose essence, ginger
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Sea Urchin, Ink Noodles, "Har Mi", Chili Oil
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Black Truffle "Chian Dan Chee" - Spam and Egg Sandwich
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Iberico 36, Morel, Vermicelli, Onion Foam
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Molecular "Xiao Long Bao"
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Yak and Mac - "Cheung fun," Yak Cheese Sauce with Black Truffle
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Frog Leg "Begger Style"
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Scallop, Kaffir Lime, Grapes
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Sweetbread, Oyster Sauce, Lettuce Tempura, Artichoke Puree
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Chalon Duck in Ginger Sauce, Red Rice
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Almond, Sandalwood Insense
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Shui Jing Fang - Poached Caramelized Banana
garyalanfine:
Bo Innovation - Hong Kong - January 2010 - Jasmine Kiss