Globally renowned chef Alvin Leung is the definition of a big personality. Known for his eccentric style and boisterous persona, the Demon Chef from Hong Kong has gained much recognition for his imprint on Chinese cuisine. The ‘X-Treme Chinese’ menus from his restaurants around the world, from two MICHELIN stars Bo Innovation in Hong Kong to Dubai’s very own MICHELIN-selected Demon Duck by Alvin Leung, very much focuses on his creative take on traditional Chinese fare, matching his colourful style in and out of the kitchen.
In this article, we get to know the MasterChef Canada judge a little more with 10 quickfire questions.
What made you become a chef? Tell us the story
I started cook for myself out of necessity (mother was a very bad cook) and I began to cook professionally in my own restaurant at 40, turning a hobby into a profession.
What is an ingredient you cannot live without and why?
No one can live without water.
What has been the most memorable meal you’ve had in your life and why?
I remember the first dish I cooked as a child at the age of 10, a simple spaghetti Bolognese, - firsts are important as its success is a great motivator.
What is your favourite restaurant in Dubai and your favourite dish of its menu?
The question is most difficult as there are too many to choose from.
What is your favourite restaurant in the world and your favourite dish of its menu?
I am always keen to try new things when I travel, so favourites do not develop. My favourite restaurants are places I wish to show to my family, friends and colleagues, are generally inexpensive as I’m not a rich man. My personal favourite which I like to go myself are more to do with the people who run it rather than the food it produced.
What is one dish you can never take off the Demon Duck menu?
The Slow Roasted Duck.
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What is the best thing about being a chef?
The attention you get from people who likes your creations.
What is the worst thing about being a chef?
The hours.
If you had to pick your final meal on Earth, what would it be and why?
A simple Chinese breakfast of congee and a full English from heaven.
What is one piece of advice you have received and that you apply in both your professional and personal life?
I have received none but my advice to others would be: Balance on both your dishes and life.
