The mastermind behind this renowned, Michelin-approved restaurant is Alvin Leung, who dubbed himself the "demon chef" and had the moniker tattooed on his arm. Bo Innovation serves what he calls "X-treme Chinese" cuisine, applying molecular gastronomy, French, and Japanese cooking techniques to traditional Cantonese dishes. The Australian Wagyu strip loin with black-truffle cheung fun, or rice roll, is a winner, as is the signature molecular xiao long bao
(soup dumpling). At dinner you must choose between the eight-course tasting menu or the 12-course chef's menu; à la carte dining is not available. Tables are often full on Friday and Saturday, so book in advance.