Bo InnovationX-treme Chinese Cuisine | 0 Comments
CHINESE WITH A MODERN ADAPTATION
“I like to challenge people’s expectations, to surprise an excite them. My aim is to have people say, ‘That was the best meal I’ve ever had’ and I just work backwards from that.” Alvin Leung Jr.
Bo Innovation is a ground breaking Chinese fine-dining restaurant, serving “X-Treme Chinese” cuisine. Chef Alvin Leung is known around the world for his sense of adventure, humour and rock and roll that he injects into this Hong Kong hot spot.
Alvin’s X-treme Chinese cuisine is an art form. He does to Chinese food what Picasso did to art – he breaks down traditional Chinese food to its bare essence and uses it to create new interpretations in modern forms.
Despite his ‘rock and roll’ image, Alvin’s professional training as an engineer manifests in everything he presents. He puts together new dishes with engineering precision, substituting ingredients and methods of cooking until perfection is achieved.
A single dish can take months to perfect and new menus featuring the latest innovative cooking techniques are eagerly awaited on by his regulars and food critics.
Current Tasting Menu:
- Tomato: Pat chun vinegar, chinese fermented olives “lam kok”
- Saba: Sesame, ponzu cloud, ginger, parfum de hong kong
- Foie Gras: “Mui choy”
- Cod: Saffron miso, sauternes, seaweed
- Molecular: “xiao long bao”
- Scallop: Kaffir lime, passion fruit, shichimi potato
- Black Truffle: “Chian dan chee”
- Bubble Tea: Hawthorn, chili, basil
- Suckling Pig: Sichuan vanilla, apple, peas
- Langoustine: English mustard, salty egg, cauliflower, black truffle, duck sauce
- Carabinero Red Prawn: “Har mi”, “lo mein”, chili, chanterelles
- Organic ‘Long Jiang’ Chicken: Mixed mushroom, sand ginger, 7 years aged acquerello rice, yellow chicken stock
- Saga-Gyu Beef: Black truffle, soy, “cheung fun”
- Memories of Cha Chian Teng: Ying yang, butter toast ice cream, peanut butter mousse, kyoho grape jelly, strawberry jam, golden syrup and salty egg coulis, kaya jam meringue, condensed milk foam, nutella crunch, marmalade snow
- Petit Dim-Sum: Eight – treasure
BO LONDON: X-treme Chinese Comes to the Capital
Alvin Leung, the 2 Michelin starred chef of multi award-winning Bo Innovation in Hong Kong, is bringing his X-treme Chinese cuisine to London in September 2012. Bo London in Mayfair will be the chef’s first establishment outside Hong Kong and a return to the city of his birth.
“I was born in London although I spent many years in Canada before moving to Hong Kong. I have wanted to open a place in London for years. I love the city and am frequently here. I think London offers one of the most diverse and exciting restaurant scenes in the world and I would really like Bo to be a part of that”, commented Leung.
Originally an acoustic engineer, Alvin is a self-taught chef who has combined his extensive knowledge of world cooking with his cultural heritage to create his own unique brand of the cuisine he terms “X-treme Chinese”.
His approach has modernised Chinese cuisine by combining centuries of old recipes with modern cooking techniques ensuring a cleaner, lighter style to his menu.
X-treme Chinese is a term that Alvin developed to detach his cuisine from the terminology fusion and molecular gastronomy. In a world where chefs are hindered by categorisation, Alvin Leung has created his own identity. Breaking down the perceptions of traditional regional Chinese food, Bo London hopes to bring an evolution of Chinese gastronomy to London.
Leung says: “I like to challenge people’s expectations, to surprise and excite them. My aim is to have people say ‘That was the best meal I’ve ever had’…and I just work backwards from that”.
Bo London will be located in the heart of Mayfair.
Alvin Leung: The Biography
Born in London, chef Alvin Leung grew up in Toronto, before returning to the UK to get a degree in environmental science.
He worked for several successful decades as a sound engineer in Hong Kong and owned noise-control equipment production factories in China.
Throughout his life Alvin loved to cook. His travels gave him the opportunity to experience different cuisine styles, different restaurant cultures and different approaches from traditional to modern, exploring Chinese and western attitudes and creative approaches. Until this point only friends and family enjoyed the results of his cooking.
In 2003, encouraged by those who knew him, Alvin agreed to take over a 25-seat restaurant from a friend after its chef left.
During this time, his emerging talent for the more creative aspects of the professional kitchen was developed. He embraced modernity whilst respecting the traditions of Chinese cuisine.
In 2005, Leung opened Bo Innovation establishing his own unique brand “X-treme Chinese” cuisine – combining centuries old recipes with modern cooking techniques.
In a world where chefs are hindered by categorisation, Alvin has created his own identity. Breaking down the perceptions of traditional regional Chinese food and introducing his own cooking identity to a world market.
In 2009, Bo Innovation became Hong Kong’s only independent restaurant to be awarded two Michelin stars.
His talents have been recognised, not only in Hong Kong but also on the world stage, where he has represented modern China gastronomy at leading events, including Sydney International Food Festival, Identità Golose in Milan and Lo Mejor de la Gastronomia in San Sebastian.
In 2011, he filmed his first TV series called ‘The Maverick Chef’ where he could show to a larger audience his enthusiasm, creativity and his passion for seasonality and the use of quality local produce and ingredients.
In October 2012, Alvin is bringing his X-treme Chinese cuisine to London. Bo London in Mayfair will be the chef’s first establishment outside Hong Kong and a return to the city of his birth.
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