Forbidden Duck fails to live up to expectations

Seafood rice in aromatic duck soup. PHOTO: FORBIDDEN DUCK
Iberico pork char siew. PHOTO: JAIME EE
New: Gift this subscriber-only story to your friends and family

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.

Please or to continue reading the full article.

Get unlimited access to all stories at $0.99/month

  • Latest headlines and exclusive stories
  • In-depth analyses and award-winning multimedia content
  • Get access to all with our no-contract promotional package at only $0.99/month for the first 3 months*

*Terms and conditions apply.

Join ST's Telegram channel here and get the latest breaking news delivered to you.