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Two-Michelin-starred chef Alvin Leung reveals more London restaurant details

01 November 2012 by
Two-Michelin-starred chef Alvin Leung reveals more London restaurant details

Alvin Leung, the two-Michelin-starred chef proprietor of Bo Innovation in Hong Kong, has revealed more details of his forthcoming restaurant in London.

The self-taught chef, who is a former engineer and has only been cooking for eight years, will open Bo London in Mayfair in on 6 December.

Born in London and raised in Toronto, Leung said he had wanted to open a restaurant in the capital for years. "London has this unique energy and just feels different from any other city I've been to. It has a wonderful rich history of tradition, ceremony and craftsmanship and as long as that is respected, there is also a celebration of innovation and modernism. It seems to filter into every corner - whether it's design, fashion, music, visual art or even its dynamic food scene. I'm really looking forward to opening Bo London and becoming part of it."

Bo London will introduce Alvin's signature cooking style "X-treme Chinese cuisine" to London, combining century-old recipes with modern cooking methods.

The menu at Bo London will feature signature dishes from Bo Innovation in Hong Kong -including the famous "Sex on the Beach" dish - as well as new creations inspired by British cuisine and culture.

In addition to a main dining room seating up to 32 guests, the ground floor of Bo London will accommodate 10 guests in an entrance bar, which will open with lunch service and serve selected dim sum throughout the day. There will be two semi-private dining areas including a chef's table seating up to eight guests. On the lower ground level will be a 20-seat private dining room.

The interiors, created by Your Studio, take inspiration from the four natural elements - fire, air, water and earth, featuring wood, smooth marble, coarse-cut granite and hand crafted metal work.

Alvin Leung - My Life in Hospitality >>

Photos: Masterclass with Alvin Leung >>

By Kerstin Kühn

E-mail your comments to Kerstin Kühn here.

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