How Hong Kong celebrity chef Alvin Leung is using the traditional Buddhist lotus plant to funk up desserts at Bo Innovation

Alvin Leung is no stranger to creating dishes inspired by Cantonese fare. At Bo Innovation, the celebrity chef’s three-Michelin star restaurant in Hong Kong’s Wan Chai district, one of the desserts on the menu is entitled “lotus” – made from almond lotus seed purée with lotus leaf oil, white chocolate, lotus flower and jasmine-infused vinegar ice, garnished with a piece of fried lotus root and lotus lily leaf.

“A symbol in Chinese Buddhism is the lotus plant, which regenerates every year, symbolising life, renewal, and the Buddha himself. Actually it is used in many Asian religions including Hinduism,” explains Leung. “Few people think of it as food even though it is used as an ingredient all the time. I wanted to make something that showcased the versatility of the flower.”

What does it taste like? “Think of a fantastical version of a Buddhist temple with fragrant incense,” says Leung.

His favourite sweet treat? “I like a lot of things but I am diabetic so I have to be careful with sugars. I am not a big dessert man but being in a Chinese family, fruits are a big thing. I like lychees and longan (dragon eyes).

“As I have to have low-sugar foods, I eat more berries, dragonfruit and kiwis. Aside from that, my go-to sweet treat is Chinese dessert soups. I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control the sugar portions.”

Over at Chinese restaurant John Anthony, in Causeway Bay’s Lee Gardens Three, Maximal Concepts group pastry sous chef Jimmy Soo has created a dessert called plum mousse.