All posts tagged: Alvin Leung

Alvin Leung Masterclass Part 3: The Rest! English Breakfast, Foie Gras with Pat Chun & Sugar Spheres

What a lot of fun this series of posts has been. A trip down the culinary rabbit hole and an inspiration (for me at least, but I hope for you too). I am rounding up this three parter with the other gorgeous dishes covered in the masterclass: Alvin Leung’s Extreme Chinese take on the English Breakfast, Pat Chun Vinegar with Foie Gras, Tomatoes & Ginger Parfait and Sugar Spheres crafted with our own hands. Extreme Chinese English Breakfast? Alvin extracted the flavours and ideas and put together an indulgent and very glamorous take on the greasy spoon breakfast. Lotus seeds (like chickpeas but nuttier) with bacon, a sweet carrot puree which perfectly substituted ketchup but with more vibrancy, strips of sous vide duck and mustard foam. Extreme Chinese English Breakfast? Yes, please! Pat Chun Vinegar was a new ingredient to me. A sweetened vinegar unique to Hong Kong, it’s used in a traditional post-natal dish of Pork Knuckles & Ginger Stew, made from pork knuckles, eggs, ginger and sweetened vinegar. It is eaten both as …

Alvin Leung Masterclass Part 2: Xiao Long Bao

Following on from yesterdays post: Alvin Leung Masterclass Part 1: Dead Garden, here’s Part 2 on Xiao Long Bao. Nosey as I am, during the Dead Garden presentation, I spotted what looked like a bath of small egg yolks. Hmmm. I wondered what they were! Egg yolks! First instinct but incorrect, closer inspection revealed that they were too orangey brown and a funny shape, not perfectly round. I wondered some more about what they were. Patience is a virtue but it ain’t one of mine. So I watched attentively, and impatiently waited for the reveal. At last it came, they were Xiao Long Bao. Xiao Long Bao?! They can’t be. Xiao Long Bao are dumplings with minced pork and onion and soup inside. One of my favourite Chinese foods, they require precision and delicacy, for if you burst them whilest transporting them to your mouth, you will lose all of the lovely stock. I’ve done it and can assure you that it’s devestating. Well, as devestating as an eating exerience can be. The build up, …

Alvin Leung Masterclass Part 1: Dead Garden

Culinary mastermind Alvin Leung, nicknamed the Demon Chef, recently returned to London from Hong Kong to promote Hong Kong Wine & Dine Festival later this year. I was thrilled that he had returned so soon, and that there would be an opportunity for a hands on masterclass at L’atelier des Chefs. Alvin Leung is quite a character (as I discovered at Identita!), in fact character does not do him justice. Born in the UK, raised in Toronto, Canada and starting his career as an engineer, he travelled the world trying the food in The Fat Duck and El Bulli among others, before embarking on his professional culinary career. Self taught, his restaurant Bo Innovation has gained two michelin stars. Quite an achievement, he is the only self taught chef, apart from Heston Blumenthal, to have attained this. The last time I saw him he really got my culinary brain ticking. I was inspired to go explore and use the techniques and ingredients that he had used. What would he have in store for us today, …

Identita, London: The International Chefs Conference

I bounced back from Ireland to the International Chefs Conference, IdentitĂ , at Vinopolis. Traditionally held in Italy, it has been held in London for two years now, and is an inspiring couple of days, with chef demonstrations, talks, tastings, and an excellent selection of Italian produce to sample. More bijoux than most food conferences, there was a clear focus on quality and excellence. When I heard about it, I couldn’t resist going along for both days so cleared my diary, and made my way. There is so much that I could tell you about, I’ll start with some photos and highlights. A brilliant and hilarious demo from quirky Hong Kong chef, Alvin Leung. A self taught 2* chef who cooks at his Hong Kong restaurant Bo Innovation, Alvin cooked his interpretation of the English breakfast with lotus root stuffed with bone marrow, lotus seeds and 1000 year old egg. He kicked it off with a martini and his sous chefs name was Devil. He was funny, fresh, and inspiring. I found myself laughing a lot …