Now in his seventh season of MasterChef Canada , celebrity chef and restaurateur Alvin Leung is filming another television series, Wok the World , with Eric Chong, the first winner of MasterChef Canada . “We are filming in China next week,” Leung explains as we sit in his flagship three Michelin-starred Bo Innovation in Hong Kong, a restaurant well known for Leung’s twist on local fare, which he calls “x-treme Chinese cuisine”. View this post on Instagram Have a great time in Toronto catching up with @claudioaprile1 @chefmichaelbonacini @ctv @masterchefcda @propertelevision #homecook #repost #gettogether #reunion A post shared by Demon Chef Alvin Leung (@chefalvinleung) on Nov 12, 2018 at 8:57pm PST Leung says the series traces the history of Chinese food and will air in November. The chef has just finished his first book, Alvin Leung: My Hong Kong . “There are never enough minutes in the day for what I want to do,” says Leung, who is also known for his Korean television shows Seoul Extreme and Seoul Refined . “I travel on 150 flights a year; I am everywhere.” How chefs are channelling Hong Kong traditions into funky desserts Leung travels not just for his television shows, but also for his many restaurants around the world. “We have opened recently in Taiwan, Singapore, Vancouver and Malaysia,” he says. His restaurant brands include Forbidden Duck, MIC Kitchen, Bib N Hops and Raku in Hong Kong, R&D in Canada, Daimon in Taipei, 15 Stamford in Singapore and FUHU Restaurant & Bar in Resorts World Genting, Malaysia. View this post on Instagram Happy to support the campaign “Low sugar and Low salt” running by the Food and Health Bureau. #healthy #filming #campaign #foodandhealth #lowsugar #lowsalt A post shared by Demon Chef Alvin Leung (@chefalvinleung) on Jan 22, 2019 at 12:24am PST “It is all about the right timing. So you meet your wife, you get a break, you do the right thing, you get the opportunity – it’s called the right timing,’’ says Leung, who has just been honoured by the French government with the Chevalier de l’Ordre du Mérite Agricole, a special distinction in services to agriculture. “I think it is important to grab the moment and be ready when the opportunity is in front of you, but people may not be ready when that moment arrives,” Leung says. “Like the time I opened in London and I was not ready to open. I grabbed it. I opened it. I failed and I learned,” he says, referring to the 2013 London opening of Bo Innovation; the restaurant closed about a year later. Best places to eat at in Hong Kong International Airport “It is difficult to balance life. It’s hard to say that I can take a few weeks off in June, like they do in Paris when restaurants close for two weeks’ holiday. Rents are so high in Hong Kong, we can’t really do that,” Leung explains. “The more popular you become, the more opportunities you seem to get but everybody wants to do things instantaneously. Someone will ask me, ‘Do you want to open a restaurant?’ I say to them, ‘Next year, not right now’, and they say, ‘We’ll find someone else’. The world is going so fast now.” Alvin Leung’s preferred watches “It looks like a watch, obviously, but it has two sides to it so it’s quite interesting.” “I loved Batman as a kid. RJ does the Batman theme but it has also done others such as Space Invader and Titanic . I like them because they make watches that tell a story. And when you look at this watch, it’s not at all like ‘in your face’ Batman.” Want more stories like this? Sign up here . Follow STYLE on Facebook , Instagram , YouTube and Twitter .