Chef Alvin Leung

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Chef Alvin Leung, famously known as the "Demon Chef" is leading the culinary program for Vanta, an exclusive private members club set to open at Singapore's MacDonald House. Designed for "visionary leaders, cultural tastemakers, and global game-changers," Vanta will offer unique experiences and elite networking opportunities. As a Michelin-starred chef, Chef Alvin is celebrated for his unique style of Chinese cuisine, which creatively blends traditional flavors with modern techniques. Vanta aims to be a cultural nexus, catering only to private members and gives this celebrity Chef the opportunity to curate exceptional dining experiences that ignite curiosity and resonate with its members' innovative spirit.

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​​​We met up with Chef Leung one weekday afternoon at the Raffles Hotel's Writer's Bar in Singapore, and fielded a couple of queries on his latest collaboration with Vanta Private Members Club;  I had a wonderful time interviewing this gentleman, as he was truly humorous... yet very practical as he shared deep knowledge with me on the DNA on every aspect of the building and menu design within Vanta.

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Rosette Media : What is your Inspiration behind your collaboration with Vanta?

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Chef Alvin Leung : This is a very exciting project for me as I am deeply involved in every aspect of the customer journey, experience, concept, décor, animation, and overall visual design, marking the first time that I have taken on such a comprehensive role.  "It is my business to open new premises" and it's more than a consultancy, and it's also about friendship, as one of the co-founders is my friend and because it's in Singapore, a place that I like, and I have also have resources to do this, and it's my first Club" concept.​​​​​​​​​​​​​

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Rosette Media : What is your Creative Vision for Vanta’s signature dining experience, and what can members expect?

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Chef Alvin Leung : "It is a very difficult assignment as it is in a Club and my audience is restricted" and that "I have to keep the members interested into going", and "I have to make it so great and enough noise" and "that other people who are not members, would want to join" and "get access" and finally there is "an LED lighting unit and monitor that I would be using to pair my menu" so "there is a visual element" for the plate presentation.  "There will be seasonal changes to both the menu and visual experience".  "It allows me to do something that I have never done before".

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"I hope the members expect what they expected", and they get it; and "to meet their expectations as it is all about joining a Private Club, that the Club is exclusive, Members-Only, you have the ownership and have the privilege" to change the menu and "I hope to give them something that is exclusive which means that only they have access to" and also that "they will bring their friends" and "their friends will hound them and say hey I wanna go to Vanta 'cause you are a member and I'm not".  There will thus be "more memberships", and a snowball effect.

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In essence, the concept delivers a striking visual sensation inspired by the diverse flavours of Asia. Animation and lighting play a key role in setting the mood, while the seasonal menu will evolve to complement the changing themes; that the presentation needs to be visually stunning; that the ambience dynamically shifts to create an immersive experience and that small plates are designed to enhance the live entertainment of the venue.

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Rosette Media : What is your Culinary Philosophy and your approach to genre-defying Chinese cuisine for Vanta?

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Chef Alvin Leung : ​"The culinary philosphy has always been the same since Day 1 - create a product where people like to eat; create a product that is unique where people desire or get wow-ed by it" i.e. Unique - "Taste is King" and it's a combination of a unique experience with the lights and the sounds".  "People come to a restaurant to eat food, where it taste good and it's comforting".  "If the food gives you comfort, you will want to go back to it again - when it's comfortable, it tastes good".

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"The number 1 assessment of food : you close your eyes and you taste it and it tastes good", you "want go back and for the visual aspect, you wanna make it pleasant, and my philosophy has always been simple, that people like to eat it and want to eat it again".  Chef Alvin also opined to "create an experience that people never had".  "I am Asian so I am bound to cook Chinese' was his third governing philosophy and approach to Chinese cuisine.

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This project pays homage to the heritage of MacDonald House which was built in 1949, and the design of the Club will be inspired by the original DNA of what used to house a Bank, thus the décor draws inspiration from the building’s historic significance, and the menu honours classic Chinese culinary traditions and the use of high-end ingredients will truly elevate the overall dining experience.  The location and dining experience will draw inspiration from an era gone-by, 76 years ago, and MacDonald was the first building back then, to have air-conditioning - a true feat at that time!

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Rosette Media : What are your Perspectives on Singapore's dining scene and what are your broader reflections on food, innovation, and luxury hospitality in Asia and how does this apply to Vanta Members? 

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Chef Alvin Leung : "Singapore has a fair share of Michelin-starred restaurants like Odette and Les Amis, and hawker food, and different price range" and "there is a huge Cantonese population in Singapore as well" and also "beautiful Indian food in Little India" as well, and "enough for me to come back", and that Singapore is a great place.  "Also, you have the market as Singaporeans love to eat out" and love to spend money on things where they get their maximum expectations".    "This is genuine and true" as commented by Chef Alvin and one should "not be spending on hype".

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To sum up the interview, Chef Alvin shared "I like to make it an experience that is "Culinary - Food taste good", and that "It is Special and Unique that you can't get it elsewhere, but not crazy so it's the small things" and that "I want to make it Fun" - that's what :you can expect" and that's what he hopes to give to members of Vanta.

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Rosette Media : Thks Chef Alvin Leung for this lovely interview and looking forward to see you at the Official Opening of Vanta Private Members Club!​

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