Three-Michelin-star chef Alvin Leung has been making an impact at every stage of his culinary journey. Often referred to as “The Demon Chef,” the British born, Canadian-raised Leung is lauded for modernizing traditional recipes through the use of contemporary techniques and unusual flavors. HN caught up with him to hear more about his future plans, including The Demon Duck in Dubai, his first venture in the Middle East.
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Do you like to be called “The Demon Chef” and why?
“The Demon Chef” nickname came to life while I held the role as one of the judges on MasterChef Canada. I was perceived to be very strict, with a serious personality and no tolerance for bad food being served. And so, I was nicknamed “The Demon Chef.” In general, and outside the kitchen, I am rather relaxed and have an easy-going spirit.
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What milestone did you achieve at a very young age?
I stepped into the culinary world as a waiter at the age of 16 then left the industry to pursue a career in engineering to eventually join the family business. During this time, my interest in running my own kitchen was triggered, and I grabbed the opportunity when it presented itself. When I moved to Hong Kong in 2004, I began my culinary career and purchased a private, speak-easy style restaurant. I then invented my own signature style of “X-Treme Chinese” cuisine, with the intention to break down traditional Chinese food to its bare essence and reinterpret it in an extremely creative, modern way. The concept, Bo Innovation, has turned into a successful Michelin-starred restaurant today.
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What characterizes your cooking style and what added value will you bring to Dubai?
When I create a dish, I want to excite people and open up their imagination. Before I start to present the food, I want to take their comfort zone and bring it to the edge; this is what “X-treme” Chinese cuisine is all about. Through Demon Duck, I wanted to bring a new approach to Chinese cuisine, an innovative concept that will offer diners a unique experience of traditional Chinese dishes with unexpected twists of Pan Asian and Middle Eastern flavors. I focus on a deconstructed and creative approach to cuisine, and I like to take centuries-old ingredients and recipes and enhance them with modern techniques and flavors, delivering innovative dishes in tune with contemporary Middle Eastern palates.
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Dubai is renowned for hosting a large Asian diaspora. Are you up to the challenge?
At Demon Duck, we plan for diners to expect the unexpected, as my new venue is set to be known for its creative culinary style. For me, it’s always about the simplicity of the dishes, the authenticity of flavors and the goodness of ingredients. When these combine well with a playful spin, you create magic. I believe we have something special here that Dubai will love, and I am excited to bring you my latest creation!
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What specialty dishes will you bring to the table? and do you plan to expand your business in the region?
At Demon Duck, I wanted to bring an innovative concept with dishes that employ age-old Chinese cooking techniques with unexpected twists on traditional Chinese favorites and duck specialties. Signature highlights include the Slow Roasted Peking Duck; Demon Hummus with Crispy Duck and Crispy Cumin Duck for an Arabic touch; reimagined classics such as Wasabi Shrimp On Toast, Black & White Dover Sole White Cream Sauce, Black Seaweed Sauce and Sweet & Sour Chicken With Lychee. Sichuan Crispy Chicken and Spicy Golden Lobster are must-tries for those with a taste for heat, while Wagyu Short Rib Gyoza and Duck Lettuce Wraps with Pan-Asian and Arabic variations promise to deliver an epic start to an Asian feast. Desserts from the menu include Toffee Banana and Peanut Butter Ice Cream and Aromatic Pineapple Shawarma, an inventive sweet twist on a Middle Eastern staple.
The speak-easy style bar at Demon Duck, designed to capture the essence of Hong Kong nightlife, features a curated cocktail menu that takes inspiration from the pulsating energy of its many iconic streets and districts. From leisurely meanderings with Bird Street at Yuen Po and Escape to Cheung Sha to the bustling vibe of The Mong Kok and Nathan Road, the bar at Demon Duck sets the mood for a casual sundowner to a sultry, late-night party.
When it comes to expansion, and now that I have my first venue in Dubai and in the Middle East, I’m sure other opportunities will arise in the UAE or other countries in the region. In
fact, I have received other enquiries in the past, but I’ve become very selective. The most important thing is to have a trusted partner and I have found this with my friend, Anthony Costa
and Caesars Palace Dubai, so my focus for now is on Demon Duck.
