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Whatchamacallit 63: Bo Innovation Menu

Bo InnovationBack in April 2014, while in Hong Kong, I went to my first Michelin three-star restaurant – Bo Innovation.

It was a treat – and the most expensive meal of my life up and to that point – for our travels.

Looking at the menu, which I had framed and is now on display in my kitchen, reminds me of the trip and aspects of the meal.

First, there is the obvious correction to the menu: when they gave us the printed menu as a souvenir, I pointed out that one of the wines was listed twice, even though the accompanying wine-trip had resulted in a different wine with each course. They hand wrote the correction.

Second, it evokes the feeling of the dinner: we took an elevator up to the restaurant and were seated outside – it was vaguely rainy outside – maybe more drizzling. My impression is that we were seated outside yet with covering? It was alongside a railing because I remember leaning over the railing and looking at people eating in other restaurants that were lower – both physically and in the global rankings.

Third, I no longer remember each of the courses in detail – I remember that some of the courses had unique textures – going by name, I would guess the Molecular course, xiao long bao. There’s a vague recollection that I liked the blue lobster course – I wish I had taken better notes – or written a blog entry about the visit.

The menu hangs on my kitchen wall, so I see it whenever I have spare minutes while cooking.


During the Covid-19 crisis, I am going to try and make a point of writing a blog post about an object in my home.

We’ll see how long this lasts.

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