Helming the kitchen at three-Michelin-starred Bo Innovation in Hong Kong is Alvin Leung, as well-known for his Demon Chef persona as for his out-of-this-world gastronomic creations. Inspired by the dark, complex flavours of the buah keluak nut, he created a dish specially for the 2018 MICHELIN Guide Singapore gala dinner that showcased the ingredient alongside other locally sourced produce. A buttery fillet of marble goby sits atop local sweet potato vine, dressed in a vibrant durian and dragon fruit sauce and accompanied by dollops of buah keluak paste and rich foie gras and coconut emulsion.
What was the inspiration behind your dish?
The inspiration for my gala dinner dish is, of course, Singapore. So I’ve tried to use ingredients and flavours from Singapore, sourcing all the ingredients I can locally. One of the main flavours comes from buah keluak. It’s a black poisonous nut, but don’t worry, I have experts handling it and no one is going to die tonight. Buah keluak is actually very fascinating. I’ve had it many times before and I love the flavour. It has hints of black garlic, almond and black bean — a little bit sweet, a little bit savoury.
The inspiration for my gala dinner dish is, of course, Singapore. So I’ve tried to use ingredients and flavours from Singapore, sourcing all the ingredients I can locally. One of the main flavours comes from buah keluak. It’s a black poisonous nut, but don’t worry, I have experts handling it and no one is going to die tonight. Buah keluak is actually very fascinating. I’ve had it many times before and I love the flavour. It has hints of black garlic, almond and black bean — a little bit sweet, a little bit savoury.
What are the various components of your dish?
The fish I’m using is marble goby, a local favourite, and for a bit of green in the dish, what better than sweet potato vine to go with the sweet potatoes themselves. I finish that off with a sauce made with foie gras, coconut milk and lemongrass. The buah keluak has a very unique flavour, and therefore I need some strong flavours to balance it out, and so the pièce de résistance is durian, which I’ve rounded off with dragon fruit for colour.
How is this dish representative of your cooking style at Bo Innovation?
This dish very much reflects my cooking style. I love to take ingredients, especially very unusual ones, and make them my own. I would be more than proud to serve this dish in my restaurant anywhere in the world.
This dish very much reflects my cooking style. I love to take ingredients, especially very unusual ones, and make them my own. I would be more than proud to serve this dish in my restaurant anywhere in the world.
