Molecular menu proves a real gem

With a new restaurant in London scheduled to open by the end of the year and a TV show in the pipeline, Bo Innovation's demon chef Alvin Leung has rarely been seen in his Wan Chai restaurant of late.

But last Thursday, the globe-trotting chef was back in his open kitchen to present a five-course 'molecular gastronomy' feast for guests of Italian jewellery house Roberto Coin.

Molecular gastronomy is the application of scientific principles to the improvement of food preparation.

Like many of the guests at the dinner, Pilar Cabo Coin, the brand's marketing director who represented her husband and brand founder Roberto, the dinner was her first molecular gastronomy experience. 'But I'm a fan of good food,' said Coin, pictured here with Leung. 'It's a very interesting collaboration of jewellery and culinary arts. I appreciated the dinner because it was like a showcase.'

Leung's menu was inspired by the texture and colour of Roberto Coin's new CapriPlus collection, including the use of caviar to resemble a black diamond pendant, smoked foie gras inspired by a diamond-studded wooden ring and shrimp sashimi as a gold bracelet.

Guests were all surprised to find a traditional Chinese coin inside Leung's special dessert 8 Bo Rice, which put a molecular twist on a traditional Shanghainese pastry rice pudding.