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Tatler Asia
5 days ago
- Entertainment
- Tatler Asia
11 Asian chefs who didn't start in the kitchen
2. Patrick Go (Philippines) The youthful face behind Manila's Your Local didn't initially plan to be a chef. Patrick Go studied at De La Salle University and worked in banking before enrolling in Norbert Gandler's International School for Culinary Arts and Hotel Management. After working with local greats like Chefs Florabel Co, Jessie Sincioco and Colin McKay, Go rose through the ranks at Black Sheep, eventually transforming it into a progressive Chinese-Filipino concept. Today, he runs the popular Legaspi Village haunt Your Local and continues to collaborate with renowned chefs across Asia. In case you missed it: The (Prudent) reemergence of Chef Patrick G as Makati restaurant Your Local's new chef 3. Alvin Leung (Hong Kong/Canada) Alvin Leung is the poster child for second-act chefs. Before becoming a Michelin-starred restaurateur and judge on MasterChef Canada , he worked as an audio engineer. With no formal culinary training, Leung bought a speakeasy in Hong Kong on a whim and turned it into Bo Innovation—where foie gras meets xiao long bao in experimental, sometimes explosive ways. His trademark 'X-treme Chinese' cuisine combines science, swagger and tradition. No wonder he's known as the 'Demon Chef'. See more: Chef Alvin Leung continues to remain the master of reinvention and deconstruction 4. Vicky Lau (Hong Kong) Vicky Lau began her career as a graphic designer, discovering food through visual storytelling—but one pastry class was all it took to spark a transformation. Today, at Tate Dining Room, she creates poetic French-Chinese tasting menus, each dish imbued with emotion and elegance. Her design sensibility hasn't faded—it's simply been translated to a culinary canvas. Don't miss: Chef Vicky Lau of Michelin-starred restaurant Tate Dining Room on the importance of adaptability and community in Hong Kong's fine-dining landscape 5. Malcolm Lee (Singapore) Malcolm Lee once imagined a life in finance, having studied business at Singapore Management University. But homesickness and heritage led him to the kitchen. Without formal culinary education, he delved into his family's Peranakan recipes and founded Candlenut—the world's first Michelin-starred Nyonya restaurant. His refined take on traditional flavours has made him a powerful advocate for preserving Singapore's culinary culture. 6. Bee Satongun (Thailand) Unlike other chefs who didn't start in the kitchen, Bee Satongun was already in the industry, albeit holding a secretarial job. However, she never set foot in a culinary school. She learned by absorbing her mother's cooking and poring through ancient Thai manuscripts. At Paste, she resurrects old royal Thai recipes with a modernist edge, earning critical recognition and global acclaim for dishes that are both scholarly and soul-stirring. In case you missed it: Chef Bongkoch 'Bee' Satongun of Paste in Bangkok on preserving Thailand's traditional cuisine 7. Ming Tsai (USA/China) Ming Tsai took the traditional route—at first. He earned a bachelor's degree in mechanical engineering from Yale and a master's from Cornell. But summers at Le Cordon Bleu, pastry training in Paris and sushi apprenticeships in Osaka proved irresistible. He launched Blue Ginger in 1998, winning a James Beard Award for its East-West cuisine. Today, he heads Blue Dragon, champions plant-based eating through MingsBings, and stars in multiple Emmy-winning food shows. 8. Peter Cuong Franklin (Vietnam) Peter Cuong Franklin's life reads like a novel. Born in Da Lat, he fled Vietnam in 1975, later earning a finance degree from Yale and working as an investment banker. A pivot to food brought him to Le Cordon Bleu and eventually to opening Chôm Chôm in Hong Kong. In 2017, he launched Anan Saigon, a bold Vietnamese dining concept that's made waves globally. His journey from Wall Street to world-class kitchens is both inspiring and deeply personal. 9. Anh Sung‑jae (South Korea) After moving to California at 12, Anh Sung-jae joined the US Army as a mechanic, later deploying to Iraq. Post-service, he trained at Le Cordon Bleu and worked at elite kitchens including The French Laundry and Benu. In 2015, he opened Mosu in San Francisco, relocating it to Seoul in 2017 and opening a second location in Hong Kong in 2022. Eight years after it opened, Mosu Seoul earned its third Michelin star. Anh's journey from battlefield to fine dining is a testament to precision, creativity and discipline. In case you missed it: Meet Anh Sung-jae, the Korean chef behind Michelin three-star restaurant Mosu and judge on Netflix's hit show 'Culinary Class Wars' 10. Stephanie Wong (Hong Kong) Stephanie Wong spent nearly a decade at HSBC before making the leap to culinary school in Paris. She trained at the Alain Ducasse culinary institute and gained experience at Hostellerie de Plaisance and Hong Kong's Amber. Now, she runs Roots Eatery, a delivery-focused concept rooted in local produce and simple, original fare. Who knew a ledger could be a creative springboard to the kitchen? In case you missed it: Roots Eatery's Stephanie Wong on her Hong Kong street food memories 11. Angelo Comsti (Philippines) Angelo Comsti's path to the kitchen included stints as a writer, editor and food stylist. After earning a marketing degree and studying at the Universidad Complutense de Madrid, he formalised his culinary skills at Le Cordon Bleu Australia. Today, he's a champion of Filipino cuisine, leading restaurants and penning food columns that highlight local traditions and innovations. His multidisciplinary approach reflects a deep passion for storytelling through food.
Time Out Dubai
30-04-2025
- Entertainment
- Time Out Dubai
Demon Duck in Dubai
When there's a celebrity chef involved, expectations are high. Mix in a prime dining spot at Bluewaters Dubai and you know you're in for a treat. Coming from the self-professed Demon Chef Alvin Leung, Demon Duck stands up to the heights you'd hope for, from ingredients to presentation. They go big and bold. And standing literally tall is a giant duck statue you'll encounter on arrival. It's a quirky, fun touch that makes for a picture-perfect Insta shot and the ideal intro to your meal out. Nestled at the far reaches of Banyan Tree Dubai, the expansive terrace boasts an outdoor bar, comfy booths and plenty of room between tables and is the place to sit in cooler months , while inside the vibe is dark and moody with pops of colour. A revamp in late 2024 further elevated the dining space, refining it and upping the sophistication. Think velvet drapes, 12-metre AI art and other high-end touches like softened lightening and natural woods. That new outdoor bar was also introduced. (Credit: Demon Duck) It's still very cool, as you'd expect from Leung, who's known for his own type of 'X-Treme Chinese' food – a bold mash-up of techniques and influences. The self-taught chef is also famed for his time on MasterChef Canada, as well as restaurants in Hong Kong and Toronto. As the name implies, duck is the order of the day here. From duck soup to duck kibbeh, duck gyoza to duck salad, minced duck wrap and more, there's heaps to try. Opt for a mish-mash of cuisines and for the crispy duck with 'Alvin's special hummus' for a fun fusion start to your meal, packed full of contrasting textures and tastes. Whatever you do, don't miss the slow-roasted Peking duck. Aged for 14 days, it's a top iteration of a classic and one of the best around. Crisp skin, tender, juicy meat and bursting with flavour, it's a dish you'll be dreaming of for days. Snuggle it into the classic pancakes, or try the homemade steamed calamansi buns with a slick of house duck sauce for a unique take on the plate. Another highlight is the sweet and sour chicken. A far cry from what you might expect, this is lifted by lychee and Turkish delight. Sounds like a dessert? Kind of looks like one too with a cloud of pink rose-petalled foam atop the chicken, but fret not, it's just sweet enough and is a standout plate. (Credit: Demon Duck) If poultry isn't your vibe, there are plenty of other options, notably the tempura cauliflower with chilli sauce, which is a sweet-savoury mouthful and the 'must-have' crispy ginger beef, which is as moreish as its moniker suggests. Pair it all with the Demon fried rice, and you'll be a happy diner. It's premium dining, so expect the bill to match, but for boundary pushing dishes and fun takes on tried-and-tested plates, plus a cool aesthetic, this is a top date night spot. Our advice? Order the duck.
