August 2014 Celebrated Living - page 70

CHEF’S

TASTETEST:

Mulhoe, a

blendof foie

gras, spicy

Koreanmiso,

pear, seaurchin,

seabladder,

smoked-squid

seabream

and jicama, is

just oneof the

many creative

dishes at

AlvinLeung’s

aptlynamed

restaurant, Bo

Innovation.

AUTUMN

AA.COM CELEBRATEDLIVING

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