Chef Alvin Leung – The Demon Chef of Hong Kong (Yes! He Calls Himself That!)

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If you are thinking of experiencing what Chef Alvin Leung of Bo Innovation has to offer, you really need to get yourself a table at this Hong Kong restaurant. The restaurant offers a mixture of traditional Cantonese cuisines with European flavors. Of course, you will also find some Japanese and French dishes as well. This can be a bit tricky, but Chef Leung successfully pulls this off. He is so successful that he has managed to win the 97^th spot in El Pellegrino World’s 100 Best Restaurants 2009 list. Don’t raise your eyebrows over this rank. It is a great honor for this restaurant and its unconventional chef.

Let’s Talk Bo Innovation

The atmosphere at Bo Innovation is modern but relaxing. You will find an open-air sun deck where you can choose to dine if you feel like doing so. There is also a contemporarily-designed dining room. Waiters and staff in black clothes come and go, serving tables as inconspicuously as possible. This restaurant is without a doubt one of Hong Kong’s culinary gems. The restaurant’s sleek décor, dark hued lightning and open kitchen complement the culinary creations of Chef Alvin Leung.

Let’s Get to Know Leung

Chef Leung is a renaissance man. You have never really tried foie gras until you have experienced what this chef can do with this cooking ingredient. He has a unique way of preparing it. Often, he would find a way to use this as an ingredient to any dish. Curiously, his pairings often work out well. You wouldn’t think of pairing foie gras with toro sashimi but he did, and the result is amazingly good. In a way, he is a fan of molecular gastronomy. If asked though if he adheres to Ferran Adria’s method of cooking, he will likely throw you a shrug. He doesn’t like labeling his creations. He doesn’t even believe in the coined term.

Alvin Leung has a unique nickname around Hong Kong’s culinary circles. He is what they call the “demon chef.” Curiously, however, it was him who gave himself such nickname. He likes breaking the rules and he thinks that the label fits him. Of course, he has been called other names too. He has been compared to El Bulli’s Ferran Adria. He has also been called the “rock-and-roll” chef. Regardless of people’s opinion of him, it cannot be denied that he knows his craft. This is certainly a wonderful accomplishment for someone who got into the business in order to attract women and have access to limitless amount of alcohol – or so he says.

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Asia Top10 Restaurant Bo Innovation

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Image Credit Bo Innovation

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