SAVOUR 2013
11-14 April 2013
F1 PIT Building and Paddock
Chef Profile: Alvin Leung
London-born, Toronto-raised Alvin Leung is
a truly unique chef who has travelled extensively since childhood, making him
well-versed in different cultures and cuisine. Although professionally trained
as an engineer, Alvin draws inspiration from his visits to culinary heavens
like El Bulli, Fat Duck and Joël Robuchon’s restaurants on a regular basis.
Alvin’s unique brand of “X-treme Chinese”
cuisine combines centuries-old recipes with modern ingredients and cooking
techniques, resulting in lighter and more
refreshing dishes in turn with modern palates. Using fresh seasonal market
produce sourced locally and internationally from trusted suppliers, Alvin’s
menu changes constantly showcasing the best of what’s on offer in the markets.
Recognised by his peers as one of the most
creative chefs in Asia, Alvin regularly appears in master classes and
demonstrations alongside celebrated chefs such as Ferran Adrià, Rene Redzepi
and Martin Berasategui. In 2009, Bo Innovation became Hong Kong’s only
independent restaurant to be awarded two Michelin stars. Alvin is also one of
only two self-taught chefs in charge of a professional kitchen that has ever
received Michelin stars, with the other being Heston Blumenthal.
Alvin is the midst of opening another Bo
Innovation in London, UK.
Restaurant
Profile - Bo Innovation
Staying true to its name, chef Alvin Leung
has continuously injected innovation into the dining experience at Bo
Innovation. His unique brand of “X-treme Chinese” cuisine challenges the very
notion of what Chinese food should look and taste like. By combining
centuries-old recipes with modern ingredients and cooking techniques, Bo
Innovation’s take on Chinese molecular gastronomy has won accolades and fans
with its ingenious multi-sensory dining experience. Located in the heart of Wan
Chai, this two Michelin star Hong Kong hotspot is also listed in the S.
Pellegrino World’s 100 Best Restaurants and The Miele Guide’s Asia’s Top 20 Restaurants.
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