This past week i was lucky enough to have the Demon Chef (Alvin Leung, Restaurant Bo Innovations, Hong Kong) cooking along side me at the kitchen.
2 start Michelin chef owner renowned for his cigar smoking, blue hair, short sleeve chefs jackets and tattoos.... Alvin wooed my packed restaurant full of the wealthy from all around the world for six days producing his modern Chinese classics with lots of twists. The food was simply amazing.

I took a series of photos when we were not so busy of Alvin and some of the kitchen team at work.

Camera: Nikon F6 (every thing you have read about the camera is true, it is simply amazing)
Lenses: Nikkor 50mm f/1.4, Nikkor 24-70mm f/2.8, Nikkor 28mm f/2.8
Film: Neopan 1600
Scanner: Canoscan 8800F

Its the first time i used the Neopan 1600 and i must say i was really impressed with the tones and clarity. The restaurant is quiet dark and has lots of very soft background lighting so at times its difficult to photograph without a flash in this environment. No flash was used!

Kamchatka Crab

Probably the hottest selling product on any menu in Moscow at the moment!
A bowl or plate of this crab can fetch upwards of US$200 per dish.
The texture is like a juicy piece of meat. Only the legs and claws can be eaten, the actual body contains very little meat.
In my restaurant alone we sell over 4000 kg per month!


This is a Vareniki. Its like a dumpling or dim-sum, traditionally served steamed. We serve it filled with Kamchatka cram meat, market fresh cottage cheese & sour cream.
We hand make them daily!



Like the Vareniki this is another form of traditional Russia dumpling called Pelmeni. In this dish it is again filled with Kamchatka cram meat and served in a Asian spiced duck essence.



A Few Crab Facts:
The species can grow to 1.5 metres across (including its legs) and weigh up to ten kilogrammes, making it the world's biggest edible crab.

The species is the king crab, a native of the Bering sea and the area round Kamchatka in the Russian far east known as Vostok.

The crabs can live for up to 25 years, and a single adult has been known to eat 400-700 grammes of scallops in two days

I am a chef!

I have been traveling the world cooking for the past 16 years!

I am Australian but now live and work in Moscow, Russia!

This is about restaurant life through a lens!

Glen