Curtis Stone

Food evolves.

on Jun 28, 20120

Hong Kong is pure energy. Every part of the city seems to be hurling into uncharted territory. So what keeps the intoxication from tipping into full-fledged drunkenness? A deeply rooted sense of history. Massive Buddha statues and food stalls rub elbows with state-of-the-art subway systems and sparkling skyscrapers. The culinary scene in Hong Kong is no exception. The cigar-smoking Michelin chef Alvin Leung serves beautiful modern cuisine at Bo Innovation, while down the street a grandmother is selling some of the most amazing dim sum you’ll ever eat out of a food stall. The contrasts end up working together to give Hong Kong—and its cuisine—the feeling of being groundbreaking and fully grounded at the same time.

All this to say that innovation is built on a strong foundation. And our chefs had to learn that on the fly this week. Not only did they need to create truly innovative food, they needed to satisfy locals with an understanding of the region’s complex flavors. 

Food evolves. Think back when food presentation went vertical. Chefs were scrambling to create gravity-defying towers of protein; diners went wild. The same is going on with molecular gastronomy today. Whether they’re using agars and liquid nitrogen or sous vide techniques, chefs are changing what we think of food. Just look at how the Demon Chef’s tasting menu invigorated our chefs. They were practically skipping out the door of Bo Innovation.

2 comments
ljn
ljn

Innovation???? The finalists can even cook, let alone innovate....they're only capable of conniving, back stabbing, and self promotion - undeservedly so! There are no 'chefs' left in the competition....what's the point???? Very poorly conceived...reflects very poorly on bravo!

vtgreeley
vtgreeley

Luv luv the show but not how the Chefs are eliminated. It seems like you vote your biggest competitor off the show. And that usually means you vote the Better Chef off the show. Unfortunately that leaves you with the lesser talent...And on and on it goes...so technically by the end of the show...you really are giving $150K to the worst Chef of the bunch....or the most manipulative Chef of the bunch NOT the most talented Chef...So I really , really hope the elimination part is redesigned.