Bo Innovation, Hong Kong

Steamed foie gras, sticky lotus leaf, "yun nam" ham

Slow cooked pork lasagna in chinese vinegar, braised lotus root in beet root osthamus

Lobster, preserved duck egg with English mustard

Duet of Oysters: Salmon roe, oyster and ponzu sauce; ground up oyster mixed with tofu

• Duet of Oysters
• Smoked quail egg, crispy taro crust, avruga caviar
• "bo" sashimi platter"
• Shot of Waldorf salad
• Spinach ice cream
  
• Steamed foie gras, sticky lotus leaf, "yun nam" ham
• Lobster, preserved duck egg with English mustard
• Ox-tail shitake soup dumpling with lobster essence
• Slow cooked pork lasagna in chinese vinegar, braised lotus root in beet root osthamus
• Australian m-9 plus wagyu striploin, black truffle rice noodle roll
• "bo" dan dan noodles
• Almond foam, cognac chinese red date sauce
• Crispy chocolate cake, salty kumquat butterscotch ice cream

Shot of Waldorf salad

Dried fish

Smoked quail egg, crispy taro crust, avruga caviar

Ox-tail shitake soup dumpling with lobster essence

Slow cooked pork lasagna in chinese vinegar, braised lotus root in beet root osthamus

Australian m-9 plus wagyu striploin, black truffle rice noodle roll

"bo" Dan dan noodles

Crispy chocolate cake, salty kumquat butterscotch ice cream