A new concept introduced by Michelin-two star ‘Demon Chef’ Alvin Leung. The restaurant is run by Alvin’s outstanding student Lo Ka Ki who specializes in Japanese, French and Italian food. He has spent almost 23 months on designing MIC Kitchen’s menu. Using the freshest ingredients in innovative cooking methods and combine western cooking techniques with molecular cuisine elements, creating a series of tasty dishes that give customers a unique experience with new taste sensations.

Offering a different style from his renowned X-treme Chinese cuisine, Alvin considers MIC Kitchen’s fare as Modern Comfort Food. “I’m trying to do more comfortable dishes at MIC Kitchen that people can enjoy over and over. The innovation will still be there but done in a way that dishes can be considered a modern kind of comfort food,” Alvin explains.

Born in London, chef Alvin Leung grew up in Toronto, before returning to the UK to get a degree in environment science.He worked for several successful decades as a sound engineer in Hong Kong and owned noise-control equipment production factories in China. Throughout his life Alvin loved to cook.

His Travel gave him the opportunity to experience different cuisine styles, different restaurant cultures and different approaches from traditional to modern, exploring Chinese and Western attitudes and creative approaches. Until this point only friends and family enjoyed the results of his cooking.

2005, Leung opened Bo Innovation establishing his own unique brand “X-treme Chinese” cuisine – combining centuries old recipes with modern cooking techniques. In a world where chefs are hindered by categorization, Alvin has created his own identity. Breaking down the perceptions of traditional regional Chinese food and introducing his own identity to a world market.

2009, Bo Innovation became Hong Kong’s independent restaurant to be awarded two Michelin stars. His talents, have been recognized, not only in Hong Kong but also on the world stage, where he has represented modern China gastronomy at leading events, including Sydney International Food Festival, Identita Golose in Milan and Lo Mejor de la Gastronomia in San Sabastian.

2011, he filmed his first TV series called “the Maverick Chef” where he could show a larger audience his enthusiasm, creativity and his passion for seasonality and the use of quality local produce and ingredients.

2012, Alvin is bringing his X-treme Chinese cuisine to London. Bo London in Mayfair will be the chef’s first eastablishment outside Hong Kong and return to the city of his birth.