People either appreciate his culinary provocations or they don’t, since he has little patience for courting the vaguely curious. But what he rejects, almost on principle, is the notion that his cooking must be measured against some external standard or slotted into a tidy category to make it easier to swallow.
Showcasing more than 300 booths, rare vintages and award-winning restaurants, the annual Hong Kong Wine & Dine Festival reaffirms the city’s status as a crossroads of taste
In a private room of Café Bau — a farm-to-table concept named after Hong Kong’s national flower, the bauhinia, and styled like a vintage brasserie — owner Alvin Leung sits with his familiar half-smile and relaxed shrug, making it clear he has no interest in being compared with others.
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