Chefs Douglas Forest and Leonard Cheung will bring organized chaos to PMQ Taste Kitchen this February

Sickened by the mundane and tacky cuisine found throughout Hong Kong’s highly priced Western restaurants, chefs and longtime friends Douglas Forest and Leonard Cheung will partner up for a two week long dinner series held at PMQ Taste Kitchen from February 16t​ h​ to March 2n​ d​, 2019.

Cooking (not) In Harmony

Chef Douglas Forest started his career in the kitchen at the age of 15, working in several Michelin starred kitchens. He was tasked with opening The Pawn by Tom Aikens in Hong Kong in 2014, and eventually The Fat Pig in 2016, serving as the Executive Chef for both Tom Aikens operations. Since leaving the group, Doug Forest has remained in Hong Kong creating food focused on freshness with complex techniques.

Chef Leonard Cheung spent the majority of his culinary education and career in New York. He has been working in Michelin starred kitchens since the age of 18. It was during his working experience in critically acclaimed restaurants across the United States such as The NoMad, Café Boulud, and Husk where he built an understanding of what “New American cuisine” is. From 2017 to 2018, Leonard Cheung became rising star in the Hong Kong culinary scene by bringing bold and fresh perspectives to the saturated dining landscape of Sheung Wan at Blue Supreme. His small, vibrant highly seasonal and vegetable centric menu aimed to help diners rethink the conventional wisdom of American cuisine.

Both Chef Douglas Forest and Leonard Cheung have decided to break away from the constraints of their fine dining pasts, as well as the typical demands of Hong Kong diners, by creating dishes that are unorthodox, experimental, and off-the-cuffs—yet proven to be highly delicious and to be craved.

Expect Organized Chaos

“The goal of this two week-long pop-up dinner is to introduce Hong Kong diners to unconventional flavor and ingredient pairings on each plate. We will do it fearlessly, since we both currently have nothing to lose. Our number one priority is to have fun– with a chance of educating ourselves while we’re both not committed to any full-time operations– and our second priority is to show our level of creativity in creating new flavor pairings and textures that haven’t been done by many in Hong Kong; however, we will do so with precautions and techniques that were developed from our fine dining background, to give you all a plate of ‘organized chaos’.”

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