I met the Demon Chef at JW Marriott Michelin pop up

26 Nov

Why would a chef call himself ‘The Demon Chef,’ I wondered as I drove to JW Marriott Juhu for the second edition of the Michelin pop up with three star Michelin chef Alvin Leung. Was he ill-tempered? Maybe he looked…you know… or maybe he’s demonic in the kitchen…all these thoughts crossed my mind as I entered Spices our venue for the chef’s table.

As I took my seat I kept turning towards the open kitchen at the back to catch a glimpse of the Demon Chef but all I saw was a rock star looking guy with a funky hairdo. Could this be the chef? Well he definitely was! I decided to reserve my questions (and my judgement) for later and get down to doing what I do best – eat!

Chef Leung doesn’t look like the average Chinese chef and that’s probably because he isn’t. He’s doing to Asian food what Ferran Adrià is doing to Spanish and European food. Chef Leung has invented what he calls ‘Xtreme Chinese’ where he presents heirloom Chinese dishes with a modern twist. Newer ingredients, innovative cooking techniques, dramatic presentations and novel tastes – that’s Chef Leung’s forte.

The first course of dim sums was refreshing. I loved the shrimp dumpling with truffle on top. It was miraculously light with a translucent skin. The Sichuan lamb dumpling was filled with a soup that shot out when you pierced the casing. Chef Leung deconstructs traditional Chinese food and brings them back in a completely different form. So the dishes taste new but not without a strong sense of déjà vu. It shocks you in the beginning but delights you in the end.

pic5The best dish for me was the delicately poached lobster on a bed of spicy Sichuan hollandaise and chilli sauce. The dish stunning to look at, was a veritable explosion of flavours, colours and textures.  Interestingly this tattooed demon chef is one of the only two self-taught chefs in charge of a professional kitchen that has ever received Michelin stars, with the other being Heston Blumenthal. Impressive.

pic6The next course of organic chicken with Arborio rice, wood ear fungus and sand ginger cream was sublime and beautifully presented. Though the rice had a nice bite and the chicken a crispy skin, the ginger cream lacked a punch. I missed a strong element in the dish.  The concluding course of coconut ice-cream with glazed pineapple and tapioca pearls was delectable.

pic7For the Michellin popup at JW Marriott Juhu Chef Leung has consciously raised the heat bar. “I won’t call it spicy but I did turn on the heat a little for Indian palate. But hot doesn’t necessarily have to be more chillies,” he added. Carving a dish out of the Mumbai stable the Bombay Duck is something the chef is toying with.

Leung’s dishes are not without the drama. So expect fumes, powders, foams, unrecognisable reductions and scientist like cooking methods. But despite all that Leung’s food is what food should be – tasty!

IMG_1350At the end of the meal the demon presented himself and I couldn’t help but notice the calm on the chef’s face. After all, the first night (which is generally the most difficult) was done with and he was now facing a bunch of happy diners.

So why does he call himself the demon chef? “Well not all demons are bad. Moreover nice is boring,” says Hong Kong’s most innovative chef. I agree.

Michelin pop up at JW Marriott

Date: 25th-28th Nov, 2015

Service: Lunch & Dinner

Price: 4500 per person+ taxes(without alcohol)

 

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