'Demon Chef' celebrates the rise of Asian cuisine

Alvin Leung -- Asia's self-professed "Demon Chef'' -- has witnessed firsthand the rise of the region's influence in the culinary world. And, he says, there's more to come.

(Relaxnews) -

Alvin Leung - Asia's self-professed "Demon Chef'' - has witnessed firsthand the rise of the region's influence in the culinary world. And, he says, there's more to come.

"Asian chefs have started to gain more status internationally as Asian cuisines are getting more popular around the world and they are more in demand for demonstrations and to act as guest chefs in different countries,'' the man behind Hong Kong's Bo Innovation (http://www.boinnovation.com) told Relaxnews.

From Wednesday, January 27 to Sunday, January 31, Leung is joining a selection of the world's master chefs at Singapore's Raffles Hotel's 15th Annual Wine, Food & Arts Experience (http://www.raffles.com).

The one-Michelin starred Leung will help celebrate both the diversity of the region's menus and the iconic 123-year-old hotel's rich history as a center for culinary excellence. While Leung will concentrate on promoting Asian delights, an international flavor at the event will be added by France's three-Michelin-star rated Marc Haeberlin (L'Auberge de L'Ill) and the three-Michelin starred Shuzo Kishida (from Tokyo's Restaurant Quintessence),

But Leung, who has built a reputation (and earned his nickname) for his daring "innovation'' dishes, says he hopes to see more risks taken by chefs throughout Asia - and by chefs cooking Asian cuisine all over the world. Following Singapore, he says he will be pushing the trend towards Asian cuisine at similar events in Milan, Toronto, Linz, New York, Jakarta, Beijing and Shanghai over the next 12 months as well as opening a restaurant in London.

"Asian cuisine is still relatively conservative due to the nature of the diners but it is becoming more innovative as more Asians are experiencing food from other countries and have become more educated in Western cuisine and enjoy trying new things,'' he said.

The introduction of the Michelin restaurant guides to Asia - it now has editions in Hong Kong-Macau and Tokyo and is rumored to be eyeing Singapore - has also turned the focus on to chefs in the region.

"There has been much controversy on their choices, with much disagreement between the local critics and the choices given by the guide but regardless, the standards in restaurant in Asia have improved tremendously in the last two years because of the guide, as restaurants want to be recognized and this is great for all of us,'' said Leung.

The people at Raffles have made the most of the attention too. The luxury hotel has made a point of celebrating Asia's Michelin-starred chefs over the past few years.

"Each luminary we invite is a master of his craft. Both our visions and philosophies must be aligned,'' said hotel manager Jean-Marc Poli. "The brainstorming for the next event starts immediately after one has ended."

15th Annual Wine, Food & Arts Experience

January 27-31

Raffles Hotel

Singapore

http://www.raffles.com

MS

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