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22 hours ago · Kelvin Cheung, chef and partner at Jun’s Anything that brings people to Dubai and puts our incredible city in the spotlight is a great thing for all of us. I love fun, unexpected combinations and am cheering on anyone who tries something that makes people stop and think – like our rainbow heirloom carrots that taste like a salmon & cream cheese bagel.
Nov 21, 2023 · Vicky Cheng VEA. Vicky Cheng has marked his place as one of Hong Kong’s leading gastronomic innovators with his restaurant VEA. After working with some of the world’s famous chefs, including Jason Bangerter of Auberge du Pommier, Anthony Walsh of Canoe in Toronto, and Daniel Boulud of Restaurant Daniel in New York, Cheng was appointed as the executive chef of Liberty Private Works, where ...
Jan 2, 2024 · The impressive Signature Lunch Menu (SGD$248 per pax) showcases notable highlights of Chef Cheung’s expertise – making of double-boiled soups. Like the whelk soup with premium fish maw, nostoc algae and chicken, it is very experimental in terms of flavors, textures and ingredients. It is an elegant bowl of double-boiled soup.
Alvin Leung King-Lon (Chinese: 梁經倫; born 1 January 1961), is a Canadian chef and television personality. He holds two Michelin stars at his restaurant Bo Innovation and one Michelin star at Bo London. Nicknamed The Demon Chef, he invented his own cuisine named X-Treme Chinese, which includes meals such as an edible condom on a mushroom beach.
Jun 14, 2021 · The 28-year-old chef-owner of Cultivate talks about working at three-Michelin-star Bo Innovation in Hong Kong with no professional cooking experience, and how he came up with the concept for his ...
- Bernice Chan
Oct 11, 2022 · Hong Kong-born chef Vicky Cheng, 37, is a familiar name in the city’s diverse dining scene – his two fine dining restaurants, Vea and Wing, are both listed on 50 Best lists;
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Chef Chris Cheung is a New York native and grew up in the heart of Chinatown. He was brought up around great Cantonese food and this is where he undoubtedly picked up his affinity for Chinese cuisine. He studied cooking at The New York Restaurant School and graduated with honors. Right out of school he started working for Jean Georges ...
