Bites from Bo Innovation

So I was fortunate enough to land myself a free ticket to Savour 2012 this year - tickets for Friday afternoon. Not ideal, I had thought initially (ok I know I really shouldn't be complaining since it was free) but it turned out pretty darn good - no queues to buy the food and it was sheer bliss at the free wine tasting session - everyone eagerly offering us wine.

Yes, I'm quite the cheap drunk (as if you didn't know already).

Anyway, the highlight foodwise for me was the Bo Innovation booth. I can't afford to go for a meal at the HK restaurant proper, but I did spend all of my $21 savour dollars there!



First, I tried the legendary "molecular xiao long bao (XLB)" which most rave about. Indeed, Alvin Leung's technique of making skinless raviolis (apparently popularized by Ferran Adria) was most impressive. The "bubble" just burst XLB juice in my mouth and it was really very tasty. At $9 dollars a pop though, I'd say it's a "try once" novelty.

Luckily, the Har Mae Lo Mein was more filling. It's supposed to be a deconstructed version of the famous Malaysian classic. I loved it - dry noodles infused with rich robust prawn flavour and the scattering of tobiko truly complemented the dish.



Hmm, is it too ambitious for me to say I'd try re-creating this at home? Nice event, Savour. I'd go again next year!