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| (China Daily) |
"My food is white on the outside and yellow on the inside," he states with pride. The presentation may resemble those found in the best three-Michelin star gastronomic establishments in Paris, but their ingredients, techniques and influences are predominantly Chinese.
"I'm an engineer by nature," Leung says. "What's logical? I'm Chinese. I was exposed to a lot of Chinese food when I was growing up. Chinese cuisine has the longest and most diverse heritage. I'm lucky I wasn't born an Eskimo - it would be difficult to make haute cuisine out of whale blubber. Maybe I can try that when I open a restaurant in Toronto."
Leung tackles every new dish as a problem to be solved.
If he wants to create a new coconut dessert, he would brainstorm with everything from coconut curry to coconut cream pie. He would examine coconut products, such as oil or sugar. He would pair coconut with unusual ingredients, such as apple or pine nuts. It's like a series of flow charts and bubble diagrams moving inside his head.
For his guest stint at Jaan in Raffles Beijing early March, Leung plans to present his spin on northern fare such as jiaozi, using common ingredients like bamboo shoots and rice noodles.
"I want to create something recognizable and related to the north, so that you can see my process and the art that goes into each dish."
Leung admits that he has had a busy year. After opening a London edition of Bo Innovation and casual dining eateries Beautifood around Hong Kong, he wants to take some time away from the kitchen to regroup.
"I want diners to leave feeling they have had a spectacular meal," he states. "I hope that the wow factor is still in my food, even though I'm no longer an unknown."
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