Hong Kong's 'kitchen kook' hopes to reign in Spain with his radical gastronomy
with Andrew Sun. Additional reporting by Clara Mak and Vivian Chen.
Love it or hate it, self-proclaimed demon chef Alvin Leung's cuisine is getting noticed. There really is no in-between for the executive chef of Bo Innovation and his radical kind of gastronomy. Antony Bourdain likes it, so does our own food editor Susan Jung, and now an international culinary convention in Spain is curious enough to invite the extreme kitchen kook - whose bizarre recipes have included Chinese sausage ice cream and hairy crab souffle - to give a master class at the Lo Mejor De La Gastronomia's 10th anniversary congress in San Sebastian, Spain. The conference is from Monday to Thursday next week.
Considering past avant-garde invitees to share their methods and madness include world-class chefs like Rene Redzepi, Martin Berasategui and Ferran Adria, it's quite an esteemed platform. After all, he was also in Spain earlier this year at the second International Congress of Vegetables (serious, that's what it's called) for a lecture called, 'Beyond the Bak Choy'. Leung boasted: 'My aim is to bring Chinese food to the world stage. I am trying to modernise Chinese food, and push the boundaries of people's expectations, while respecting the ingredients, traditions and methods of Chinese cooking.'
Well, let's hope they use a big room. With so many chefs in attendance, Leung's ego might not fit.