Vocabulary table Press Cutting Exercise No. 5Vocabulary item P.o.S. Meaning Verb Noun Adjective Adverb

1. liken v. If you liken one thing or person to another thing or person, you say that they are similar

2. keep up Phr v maintain a required pace or level

3. downgrade V. sth is given less importance than it used to have or than you think it should have

downgrade downgrade downgrade

4. aside from Prep phr besides

5. unpleasant Adj. Giving sb bad feelings, for example by making sb feel upset or uncomfortable

unpleasantness

unpleasantly

6. simultaneously Adv. At the same time simulcast simultaneity simultaneous

7. echo v. If you echo someone's words, you repeat them or express agreement with their attitude or opinion.

echo

8. pricey Adj. expensive price

9. culinary n. Sth concerned with cooking

10. texture n. The texture of something is the way that it feels when you taste it

textured Textured // textural

11. bizarre Adj. Weird, strange

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A. Gap-fills and long question

1. Fill in the fact sheets after reading the news article on page 3 (‘Demon Chef’ cooks up stars treat).

2. Below is a summary of ‘Demon Chef’ cooks up stars treat. Fill in each of the following gap using ONE word with correct grammar. Pay attention to the parts of speech, the use of gerund/ infinitives, singular/plurals etc.

3. Diners have divergent views on the food and service of Bo innovation. a) Study the restaurant review from Tripadvisor and summarize their views using no more than 50 words.b) Would you like to dine at Bo innovation if money was not a problem? Explain your answer.a) Some diners at Bo innovation laud the excellent service provided by the waitersas well as the decorative pieces on the table, whereas others frown upon the

unreasonablyhigh price and the weird texture of several dishes. [37 words]

b) Yes, I would. / No, I wouldn’t. Possible reasons:[Yes] Molecular cuisine is interesting enough for me to give a shot since I am curious

aboutthe texture and taste of molecular food. // [No] I am not a big fan of “creative”

dishes as

Born in Britain, Alvin Leung King-lon has opened Bo Innovation, a creative Chinese restaurant in Hong

Kong five years ago and got // obtained // awarded // upgraded // earned one more star in the Michelin

Guide Hong Kong & Macau 2014. Leung told the reporter that having a star upgrade was difficult //

hard // tough since only a fraction of Hong Kong restaurants were awarded Michelin Stars.

Alvin believes that his dishes can make diners feel excited because his innovative X-treme Chinese

cuisine leads diners to a totally new experience of eating. The restaurant name “Bo” has the meaning of

both bold and treasure which is in line with his idea of both inventions of dishes.

How many stars has Bo Innovation obtained over the years?

Year No. of star(s)2010 22011 12012 12013 22014 3

Statistics from Michelin Guide Hong Kong & Macau 2014

Title No. of Hong Kong restaurant(s) obtained

Michelin three stars 5Michelin two stars 13Michelin one star 44

Restaurants with good value

69

it seems awkward to try food with bizarre texture, and I’m afraid I can’t stand the

taste ofthe food. I’d like to stick to the traditional cuisines instead.

6/12A Wan Chai restaurant run by the "Demon Chef" has been awarded three stars in the latest Michelin Guide.Bo Innovation, run by Alvin Leung King-lon in Ship Street, has been known for its creative Chinese cuisine since opening five years ago. British-born Leung likened the Michelin Award to an actor who wins a Golden Horse at the Taipei film festival. Leung said getting a star upgrade in the Michelin Guide Hong Kong & Macau 2014 was not easy because competition is keen among local eateries. "There are more than 100,000 [eateries] in Hong Kong and only 62 were awarded Michelin stars." Leung, 52, said he has made a lot of improvements by keeping in mind the Michelin criteria. "I never stop reflecting on my own performance. And though I have been awarded three stars this time, I have to keep it up." Bo Innovation was awarded two stars in 2010, but was downgraded to one in 2011 and 2012. It received two in 2013.

Leung said it was unpleasant when the restaurant was downgraded. "I was disappointed, but simultaneously it reminded me to improve and to keep on learning. "He favors "X-treme Chinese cuisine," which " brings diners out of their eating comfort zone." Leung added: "I want my dishes to excite a person's eating experience." The restaurant name "Bo" carries a double meaning of "bold" and "treasure" to echo his "bold inventions" when new dishes are created. Leung also has another restaurant in Kwun Tong, called MIC Kitchen, which provides more traditional food, and has one Michelin star.

Aside from Bo Innovation, four others earned three stars: L'Atelier de Joel Robuchon, Lung King Heen and 8 Otto e Mezzo-Bombana, and Sushi Shikon. Thirteen restaurants were given two stars and 44 one. Another 69 were also mentioned as "restaurants with good value" in the guide of 242 restaurants. Fifty-six restaurants in Macau are included. Seven earned one star, two won two and two earned three.

Restaurant review of Bo InnovationEve7 in Sydney

Paul Min HK

Press-cut Exercise 5 ‘Demon Chef’ cooks up stars treat

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“A Worthy Culinary Experience” 5 of 5 stars The service was great. The waiters were very attentive, gave clear explanation of each dish and changed many plates and cutlery during the course of the evening including the decorative pieces on the table which were there to enhance our experience. Our bill with wine and service charge of 10% was approximately HKD$2,700 per head. It’s pricey but definitely worth the culinary experience. Recommend that you try it at least once.

“Umm… what was it?” 1 of 5 stars I love trying new things, but this is nothing like I expected, and I'm still not entirely sure if it was worth it or not. We chose the cheapest one, which was still over a whopping HK$1300 each! The concept is basically just changing the texture of food

“Umm… what was it?” 1 of 5 stars I love trying new things, but this is nothing like I expected, and I'm still not entirely sure if it was worth it or not. We chose the cheapest one, which was still over a whopping HK$1300 each! The concept is basically just changing the texture of food