Colourful characters like Chef Patron Alvin Leung Junior make the global culinary landscape so much more interesting. Not just more interesting, a lot more fun as well. Self-taught Chef Leung took the traditional Chinese food in a different direction. He implemented European cooking techniques & influences into the classic Chinese kitchen, added molecular touches and challenged all that was traditional Chinese without abandoning its roots. The Chef likes to call it Extreme Chinese Cuisine.
Chef Patron Alvin Leung Junior was born in London and still spends considerable time in London. He was raised in Canada’s Toronto and has travelled extensively all over the world before he settled down in Hong Kong. Leung has always been faithful to the traditional Chinese cuisine, but he has changed the way of presenting it, eating it and has never been afraid of implementing both techniques and inspiration from other countries. The Chinese families share several dishes of food at the same time in a traditional Chinese restaurant, but Leung changed this many years ago in his former kitchen Bo Innoseki where he served all his guests individual multi-course meals instead, just like the westerners are used to have it. The Chef eventually made himself a name in Hong Kong so he opened up a bigger restaurant which he named Bo Innovation. His new restaurant was the perfect nursing ground for him to discover and invent completely new dishes and present them in a way that was new, inspiring and felt like a fresh wind for his many guests.
Chef Leung appeared in the gastronomic world as unafraid, self-confident and always taking initiative to challenge what people have getting used to. His concept has turned out to be a huge success with global acclaim to follow and we stand in the line of positive critics as well, but we have received concerned reports about inconsistency and too much lack of presence of the Chef in his own kitchen so hopefully that will be sorted out soon.
Chef de Cuisine Mark Sin does an excellent job in executing Alvin Leung’s recipes and vision of his cuisine. Chef Sin has got what it takes for perfect cooking of the many diversified dishes which are delivered at Bo Innovation, like saga-gyu beef with black truffle, soy and “cheung fun”, the molecular “xiao long bao” or the Bresse chicken with seven years old acquerello rice and jus. There is a wide range of dishes and many of them fascinate most of your senses like the “Sex on the Beach” with kappa, cognac, honey and Yannan ham. The ingredients are placed onto powdered mushrooms which look like sand so voilà you have a dessert which looks like a used condom is lying on sand – “Sex on the Beach”.
Bo Innovation is Bo Innovation, with its own style and cuisine without being sorted into any specific category, but it is mostly Extreme Chinese Cuisine so make a reservation and prepare yourself for an exciting ride you can not have anywhere else.
Image of Chef Patron Alvin Leung Junior: Courtesy Bo Innovation
Written by Andy