The trip over the harbor was very memorable. It is one of the 1000 things you should do before you die - and I can see why.
Then we were off to the restaurant,
Bo Innovation - 3.5 hours, 13 courses of wonderful gastronomy, each paired with a wine selection. Pretty much the best food experience of my life. And the service was impeccable. This was a lovely way to end our stay in this lovely city.
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| Shrimp - sashimi on one end - crispy fried on the other |
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| A bubble of soup |
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| Century Egg - but you only ate the bubbles - tasted like ginger. |
Unfortunately, I got so excited about the pigeon and the sandalwood-infused chocolate that I forgot to take pictures, but I think you get the idea from these snapshots of the level of creativity and art that went into these dishes. We also had a chance to take a picture with the chef, who is a bit of a rock star here in Hong Kong.
We are off to Singapore in the morning. Hopefully, I will not be waking up at 2:30 this morning. Stay tuned.
Then we were off to the restaurant, Bo Innovation - 3.5 hours, 13 courses of wonderful gastronomy, each paired with a wine selection. Pretty much the best food experience of my life. And the service was impeccable. This was a lovely way to end our stay in this lovely city.
Unfortunately, I got so excited about the pigeon and the sandalwood-infused chocolate that I forgot to take pictures, but I think you get the idea from these snapshots of the level of creativity and art that went into these dishes. We also had a chance to take a picture with the chef, who is a bit of a rock star here in Hong Kong.
We are off to Singapore in the morning. Hopefully, I will not be waking up at 2:30 this morning. Stay tuned.
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