Alvin Leung Jr.

When a hobby becomes a profession, it is commonly treated as life success. I do not feel like I am the most successful man in the world. But one of the happiest, I should say.

My name is  Alvin Leung, and I am a happy chef. I was born in foggy London. Rather known for its grey weather and grumpy people. Where the most elegant dish is a porcelain plate of oat porridge, it is only half-truth, of course. Although my dearest mother did not cook thus, I was climbing the kitchen mountains alone.

We were living in Canada when I was a kid. I do not remember much about those times. I was a curious boy and suppose would have had equal emotions in any other country. I was devoted to cooking and athletics. There was a time when I thought I would become a professional sportsman. But still, cooking has won!

For already 10 years, I have been feeding people with my culinary creations to get their “Mmmmmm, delicious” as the best feedback. Recall me telling you about my mom having no cooking skills. So, I proceeded with my study to get the tastes and textures I wanted. My study is all the experiments I made, the ingredients I hunted, and the receipts I’ve discovered. What I have never done is the official diploma or scheduled practice. I do not have both.

I am the second self-trained chef with two Michelin stars in my pocket.  However, treating soup as the best dish humanity has ever invented.

I am currently involved in 5 projects.  Four of them are located in China, and 1 in London. I live in Hong Kong and am totally in love with it. Apart from being a great mixture of different cultures, tastes, and colors, it fills me with constant wonder. As if a child!

Here I’ve got my 1st star for the “Bo Innovations Hong Kong” restaurant.  These emotions will never be erased by anything. It is like butterflies in your stomach!