Alvin Leung
Asian gastronomy is breezing ahead and its new icon's name is Alvin Leung. In Hong Kong since 2003, his restaurant Bo Innovation is the laboratory of all the creations that could possibly spring from the fusion of western and Asian cuisine.
And when Alvin reinvents foie gras, expect the unexpected !
With his blue-tinted hair, panoramic glasses, ear jewelry and tattooed arms, Alvin looks more like a rock star than a traditional chef. Born in London, the "demon chef" of modern Chinese cooking traced many paths before getting behind a stove.
With a degree in environmental science, he chose Hong Kong to create an acoustic engineering company that comprises 3 factories and nearly 300 employees. But none of that keeps him from giving himself fully to his passion of culinary creation that he discovered less than ten years ago.
With highly developed senses, Alvin's approach to wine, food, pairings, cooking is completely selftaught. «I set no limits for myself,» says he. «I want to work, going as far as my ideas will take me. I want to be able to use Chinese, Thai, Japanese or even Indian recipes, as well as the best products from around the world, from lobster to frogs' legs, caviar, foie gras or legendary Kobe beef.»
When Alvin's having fun, Hong Kong joins in Ever curious, Alvin has also come to Europe to learn the secrets of the great starred French chefs, as well as to drop in at such temples of molecular cuisine as El Bulli in Catalonia or the Fat Duck in London. No surprise that this is where he discovered a certain vision of foie gras. «I saw what chefs were able to do with this fabulous product and I told myself that I'd have a blast working with this material.»
And when Alvin's having fun, Hong Kong joins in !
With 5 stars in local and international gastronomy guides, Bo Innovation is the vehicle of a brave new Chinese cuisine. «In Hong Kong, foie gras has become a highly appreciated item. People love it seared as I do for its aromas, taste, and texture. I use it throughout the year, playing with cooking styles, serving it as an appetizer, as an accompaniment to other dishes or sauces.» For Alvin, Rougié is the best foie gras to be found in Asia. «It's the best brand because of its consistent quality, an absolute necessity for chefs. I prefer duck foie gras because its flavor is stronger than that of goose, and it's easier to work with.»
Miracles in the making
To see Alvin at work in his kitchen at Bo Innovation is a singular performance*. While his team bustles about, the chef tastes everything, points out which wines to serve with which dishes, bursts into laughter and puffs away at an enormous cigar...
Anything's possible here.
Right now, the restaurant is offering seared foie gras with white miso (traditional Japanese condiment made from fermented soy beans, cereal, salt and water) sauce with Sauternes, served in a lettuce leaf, in a pudding with a Chinese vinaigrette, steamed with rice and caramelized green radish, in a soup with crispy rice and black truffles, poached and served with tofu, caramelized pear...
* To see Alvin Leung in action, go to http://fr.youtube.com and type in "Bo Innovation"
See also : www.boinnovation.com
