The Demon Duck relaunch was a starry night, to say the least, with the biggest one being the Demon Chef himself – Chef Alvin Leung
As Demon Duck prepares for its relaunch, three-Michelin-starred Chef Alvin Leung offers a glimpse into his philosophy, the restaurant’s transformation, and the artistry behind its offerings. For Leung, cooking is more than a craft – it’s a journey driven by passion, innovation, and a deep understanding of human cravings.
“Passion is a catalyst,” says Leung. “It drives you when things are down, when you’re not doing well. It keeps you going. But it can destroy you too—look at all the Shakespearean tragedies based on passion. It’s not a singularity; it needs talent, hard work, luck, and connections to truly ignite success. Passion lights the fire, but without wood, that fire doesn’t last.”
This thoughtful, almost philosophical approach to creativity is evident in Demon Duck’s evolution. While the menu hasn’t undergone a complete overhaul, subtle shifts reflect seasonal influences and the ever-changing tastes of diners.
“The menu changes all the time,” Leung explains. “Not because anything was wrong before, but because innovation never stops. Everything is an experiment, even if it’s rooted in tradition.”
The relaunch introduces more tableside service, a nod to culinary theatre.
“It’s an art that’s been lost, but we’re recreating it,” Leung says. “The food is delivered at its optimal temperature, and there’s an added layer of excitement. It’s a show during dinner, not after.”
This aligns with modern dining trends where the experience extends beyond taste. “Today, it’s not just about how you enjoy the meal. It’s about sharing that enjoyment with others—your friends, your followers. Dining has gone beyond food.”
Central to Demon Duck’s identity is its namesake dish, which remains a staple. “The duck is always on the menu,” Leung affirms. “It’s why we’re Demon Duck—either a demon success or the duck you can’t resist eating.” This playful duality encapsulates the restaurant’s character: daring yet approachable, bold yet comforting.
For Leung, taste is deeply tied to memory and emotion. “It’s something that gives you comfort and pleasure. That’s why we overeat because it feels good. If food didn’t taste good, we wouldn’t return to it. Taste is ingrained in our DNA. We crave sugar because our bodies run on it. Salt is a catalyst. Acidity, bitterness, heat—they all stimulate us in different ways.”
The restaurant’s revamped offerings aim to balance these elements, creating dishes that are as thoughtful as they are delicious. Yet, the focus on the sensory doesn’t overshadow practicality. “Dining has become about recording your experience,” Leung notes. “It’s about how you can bring that enjoyment to others, not just yourself.”
And while the Demon Chef has more than established his prowess in the industry with multiple restaurants across the world and endless accolades, the path to the kitchen began from the doors of engineering.
Reflecting on his transition, Leung draws parallels between the two fields. “Both require logic, creativity, and innovation. The difference is, in engineering, you’re creating things that work. In the kitchen, you’re creating things that delight.”
With Demon Duck’s relaunch, Chef Alvin Leung reaffirms his commitment to creating an experience that transcends the plate. As the restaurant reopens its doors, it promises not only exceptional food but also an unforgettable journey.
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