Forbidden Duck fails to live up to expectations

Seafood rice in aromatic duck soup. PHOTO: FORBIDDEN DUCK
Iberico pork char siew. PHOTO: JAIME EE
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SINGAPORE (THE BUSINESS TIMES) - He spent decades convincing people that Chinese food tastes better when it's turned into edible condoms and spherified xiao long bao, finally nailing three Michelin stars in the process. But if you're hoping for a taste of "demon chef" Alvin Leung's innovative cooking from BO Innovation in his maiden Singapore venture, well, good luck. Or should we say, "duck".

Chef Leung has picked something less fiddly to execute - namely his Forbidden Duck concept that he started in Hong Kong which serves Chinese food from a fowl point of view. We need another duck restaurant like we need another London Fat Duck, but Michelin stars talk in this town, so here we go.

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