Interview with Alvin Leung

1. OK – first question…why Demon chef? Sounds pretty sinister!
A: Well, Demon is actually far from sinister. It derived from the Greek word “Daimôn” which literally means ‘’good-spiritedness’’, and is a term for happiness. I chose ‘’Demon Chef’’ to show my cuisine follows the same principals of applying happiness to people. The tattoo on my arm represents a long term commitment to do what I am doing as it was painful to put it on and probably more painful to remove it.

2. You have a unique brand of cooking, which I think you term “X-treme Chinese” – please can you tell us what that means?
A: X-treme Chinese is a term I developed to isolate my cuisine from the terminology “fusion” and “molecular” gastronomy. The ‘’X’’ stands for modern, exciting and pushing to the limit as in X-sport, X-factor. X also represents experience, which I wish to take my clients through in a new innovative interpretation of Chinese cuisine.

3. Keeping up these high levels of creativity must be a challenge, how do you cope with that? How do you keep the creativity coming?
A: My many years of experience on the other side of the kitchen, ie. the dining room, has provided a huge library of food experience to work with. I also travel and eat extensively to find out what is new and exciting. I need a lot of free time away from the stress in the kitchen to have clear thoughts for creating new dishes, often this is done on the plane – when I am uninterrupted for long periods.

4. As a Self Taught Chef, what advice would you give to anyone thinking of going down the same route?
A: I think any aspiring chef, self-taught or going through culinary school, should experience food as much as they can. It is vital to taste, smell and experience food to understand the process of creating it. As in anything else in life, self-taught successes are few and rare, some people will have a natural talent and some will not. These natural talents include exceptional taste memory, clear diagnosis and a hunger of success.

5. Which Chef has had the biggest influence on you in your career?
A: Being brought up in Canada, I watched a lot of Graham Kerr – the Galloping Gourmet on TV and he, in a way, inspired me to cook. My other inspirations include Alain Ducasse for his brains, Joel Robuchon for his heart, and Ferran Adria for his courage.

6. What is the best bit of advice you have ever been given?
A: Long hair, alcohol and open flame stove do not mix.

7. What is in your opinion your single most important achievement to date?
A: Being in the top-fifty list. (This has not happened yet)

8. Apart from Bo, what is hot right now in Hong Kong?
A: The weather, especially July and August.

9. Where do you go for a quick bite in Hong Kong?
A: Hong Kong is great for quickies, life runs at a racing car pace here. For a quick fix I enjoy congee the most.

10. Outside of your own unique style of cuisine, what is your own personal favourite, and why?
A: I have no personal favourites when it comes to cuisine. I feel it is important to stay clear from favoritism to avoid possible repetition. If you have favourites it would appear in your menu many times making it boring.

11. What’s behind the name Bo Innovation?
A: The honest truth is that I took over a speak-easy called Bo. I added Innovation to symbolize Bold Innovation.

12. You recently moved Bo Innovation to a new location in Hong Kong, what were the main reasons for this, and what is different about the new Bo?
A: The old location on Ice House Street was famous for its bad ‘’Fung Shui’’. I moved to the current location three years ago with an outdoor terrace, which allows me to enjoy my four cigars a day.

13. Hong Kong is now widely regarded as one of the best locations to dine out in the world. What have been the most important factors in bringing this about?
A: I think it is because of the tremendous variety of top eateries of multi nationalities. But unlike other major cities in Europe or America you are also able to get top quality Chinese food here as well.

14. November is Wine & Dine month in Hong Kong – will you and Bo Innovation be getting involved?
A: Yes, I will be involved in many ways, restaurant promotions and stage demonstrations, it will be an exciting time in Hong Kong for foodies.

15. Finally, what’s next for Alvin Leung? What are your plans for 2011? Would you ever open a Bo II in Hong Kong?
A: I hope to open in London, England, my birth place.