Alvin Leung, the self-styled 'demon chef' of Bo Innovation, returned recently from Pamplona, in Spain, where he was one of three Asian chefs (the others being Anita Lo of Annisa in New York and Yoshiaki Takazawa of Aronia de Takazawa in Tokyo) demonstrating dishes at the Vive las Verduras international vegetable congress. Leung made three dishes - white asparagus cheung fun (rice-flour roll) with foie gras; Chinese artichoke soup with cod and vermicelli; and oysters with green onions, lime and ginger sauce with tomato snow - in front of chefs who included Ferran Adria, from El Bulli near Barcelona, and Martin Berasategui of his eponymous restaurant in San Sebastian. Leung came back to Hong Kong to finish renovating new premises. Bo Innovation has moved from Central to Wan Chai, to a 3,000 sq ft space (above right, centre) that can seat 55 in the private dining room, chef's table, interior dining room and on the large terrace (above right). The restaurant, which shares a private lift with Le Fauchon on the floor below, is in operation but will have its grand opening next month. Leung serves a set lunch for HK$148 and has two menu options for dinner: a tasting menu of five starters and a choice of main course with rice and dessert (HK$600) or 10 courses for HK$1,080. The current menu includes some of Leung's signature dishes, such as steamed foie gras with sticky rice and Yunnan ham sauce (above left), Bo sashimi (top) and smoked quail eggs with crispy taro crust and caviar. He's also working on new dishes that include solidified chicken and abalone congee, foam of mui choi kau yuk (preserved vegetables with fatty pork) and bitter melon granite with black bean and garlic ice cream. Bo Innovation is at J Senses, 60 Johnston Road, Wan Chai, tel: 2850 8371 (the private lift entrance is on Ship Street, next to Yin Yang restaurant).