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Demon Chef Stakes A New Claim With Daimon Bistro On The Bund

2016-10-27 ShanghaiWOWeng


2016 has been an amazing year for Shanghai food lovers, and the hits keep on coming. With the opening of Bo Shanghai in September, Demon Chef Alvin Leung opened another masterpiece at Daimon Bistrot. Inspired by Kowloon Walled City, foodies can look forward to a tasty and sensual culinary experience


A true gastro journey estimated RMB 300 per person

 

Background: Kowloon Walled City – The Land of Crimes and Vices



Densely populated, Kowloon Walled City used to be ruled by crime syndicates and plagued with poor hygiene and poverty. It was also known for its high crime rates, prostitution and drug abuse. Daimon Bistro mimics the city’s storied landscape and provides diners a window into the lives of Kowloon citizens, with narrow alleys and bars, bartenders clothed in nurse uniforms and tattered luggage. Despite those themes though, the restaurant serves high quality and delicious Hong Kong style food.




Daimon Bistro Front Door is a map of Kowloon Walled City



Dimmed with purple lights, lined with broken wooden boards, and furnished with watches that are no longer ticking, it’s certainly a dramatic and eye-catching entrance at Daimon Bistro. 


Don't miss the mystery egg design behind the door’s logo, it may make you blush.



Graffiti on the wall encapsulates the history of the city, of prostitution, drug trafficking, stealing, gambling and other vices. Not only that, it also represents the guilt, couth, excitement, and structure amidst the disorder and freedom of the era, which owner Alvin Leung wishes to express.


Find the bar simply decorated with old luggage, an immigrant must-have during Kowloons sordid past, who give away their family heirlooms when they lose a gamble at the bar. At night, catch a game of dice or cards in the bar and experience the excitement and charm of Kowloon. 



Do not be afraid if you see cops serving food here, as waiters are dressed in either nurse or Hong Kong Police force attire. This is to represent the failed efforts by the police in the era, in clamping down crimes in the city. 




Not for those looking for a fine dining experience, Daimo Bistro uses ordinary cutleries found in Hong Kong restaurants and cups imprinted with owner’s Alvin face.



Culinary Delight at Daimon Bistrot



Owner of multiple Michelin Starred restaurants, Alvin Leung uses his food to express the poverty issues surrounding Kowloon. Born in London, raised in Canada and gaining fame in Hong Kong, he also infuses his unique background into his food, whilst tackling controversial issues.


Mexican Char Siew Pork Milk Bun


At RMB 32 for 2 pieces, this is probably the cheapest dish around the Bund. Despite its price, the quality and taste of the bun is not compromised with a crispy exterior, sweet and well-filled interior. With limited numbers produced each day, buy early to avoid them being snagged up.



Order the XL version of the Mexican Char Siew Milk Bun every Friday and Saturday. Eat to your heart’s content, as each bun is as big as your face.


XL Mexican Char Siu


While here, try out their specialty Dim Sum, a must-eat in every Cantonese restaurant. Order like a real pro by choosing these specialties:



Spring Rolls (Chicken with Basil Pesto Sauce Filling)

With strong Southeast Asian flavors, the spring rolls pack a punch with meaty fillings wrapped in crispy and thin deep fried exterior. Complemented with basil pesto sauce, it enhances the freshness and taste of the meat.

Price: RMB 33


Flour Pastry (Fresh Prawns and Seasonal Vegetables Filling)

Lightly flavored and mixed with diced vegetables, have a refreshingly textured dish to kick-start any dinner here.

Price: RMB 33


Pot-Stickers (Foie Gras and Salted Vegetable Filling)

Rich flavors of Foie Gras accompanied with salted vegetables are the most unusually tasty pot-sticker filling in Shanghai.

Price: RMB 58



Baked Duck with Cucumber, Onions, Sweet Plum and Seafood Sauce 

On the first bite, you’ll be blasted by the springy cherry duck that is both visually and tastefully appealing. The fatty and lean meat, accompanied with the sweet plum and seafood sauce is a delightfully dreamy treat.

Price: RMB 158




Hong Kong Kung Pao Deep Fried Chicken

Inspired by the chicken waffle, chef Alvin uses egg puffs, a traditional Hong Kong snack, with Kung Pao chicken filling, another Hong Kong delicacy. 

Price: RMB 138



Spicy Cuttlefish with Cornflakes and Thai Green Mayonnaise 

Traditionally made from fried bean cakes, the restaurant swapped fried bean cakes with corn flakes, and added Thai flavors, giving it a new life. Refreshing and spicy, taste the green lemon leaves against the firm cuttlefish. Cooked with crunchy corn flakes and drizzled with green mayonnaise, have this when cravings for Southeast Asian food comes up.

Price: RMB 118



Apart from its main courses, Daimon Bistro also serves a mouthwatering array of desserts that exceed all expectations. Based off Alvin’s imaginative thinking, each dessert is a surprise to be uncovered. Top recommendations are dark chocolate brownie with ginger ice cream, corn waffles with alcohol-infused strawberries and caramel ice cream.



Alcoholic Vitasoy


The adult version of Vitasoy, the concoction consists of Holland Gin, Agave Syrup, Almond flavored liquor, Orange Liquor and Vitasoy. Adding their home-cooked pearls, this milk tea will definitely be the solution for any of you insomniacs.


Daimon Bistro

Address: 6/F, Bund No.5, 20 East Zhongshan Road (Near Guangdong Road) 

Tel: 021-53833656

Price: RMB 300-400 per person


Q&A

Q: ShanghaiWOW!

A: Alvin Leung


Yesterday was the opening of Daimon Bistrot and Alvin Leung was able to speak to us briefly despite arriving only earlier that day.



Q: You created so many amazing cuisines, what the most impressive kitchen story you can share with us?


A: I’m known as the ‘Demon chef’ you know? So there’s a fun side to me but there’s also a dark side of me. I burn my hair a lot when smoking cigars because I light them using the stove, I think that’s the funniest it gets. When it comes to the kitchen we’re very serious, we take it serious and we don’t play around. It’s a working environment so there’s nothing funny, everything is done with a lot of thought and design.  


Q: Good taste, good looking and having fun. How would you rank these three things?


A: Taste,  is always most important and is what you come back for. Of course during dinner you may have fun looking at the presentation of the food, and having fun with your friends. But at the end of the day, you come back for the taste.  


Sex on the Beach


Deconstructed Xiaolongbao


Q: Your dishes combine different delicacies from all over the world, what are the inspirations that can inspire you to create?


A: My inspiration is Chinese food, and this particular restaurant is a combination of the eight cuisines of Chinese culture, so that’s my inspiration.


Q: What’s your opinions of the Shanghai Michelin guide?


A: I think the guide is always good for the city, because it always gives people goals, and it always raises the standards.  I’m not gonna say it’s always accurate, or inaccurate. It’s a standard set by Michelin, and it’s something where, if you like it, you use it. And if you don’t like it, you don’t use it. It’s not the law, it’s not a bible. For what it’s worth, if Michelin comes to the city, the standard will always improve because it gives people something to work on.


Q: Except your own restaurant it regular for you to go other restaurants? Any recommendations for those you like?


A: I think there are fantastic places in Shanghai. For example, Ultraviolet gives you a different experience if you can get reservations. There are very good Shanghainese hole-in-the-wall restaurants, and then there are other places where the food may be more adventurous, something you’d need an acquired taste for. But you know there’s such a variety of food in Hong Kong, and everyone there loves to eat. Shanghai too, it has a very rich culture and history.


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