To achieve this, he first slow cooks the duck in an oven at a low temperature to keep the meat soft and tender, then increases the heat in the last 30 minutes for a crisp finish. Even the sauce and buns are customised to “compliment and not overpower” the star poultry, which will be available alongside other winning Cantonese dishes and dim sum. 

But not all dishes are a carbon copy of the dishes at the original outlet. “There will be uniquely Singapore dishes created as a tribute to some of my favourite local favourites, such as chilli crab and fish head curry,” Leung enthuses. While he did not elaborate further, as he prefers that diners find out when they visit, one can't help but be excited about how he will elevate these local staples.

(Related: Meet The Hong Kong Food Writers Who Are Saving Chinese Cuisine)

So, will Leung be opening Bo Innovation in Singapore next? He admits that it is a possibility, as it has always been on his mind to bring Bo here. He has already brought it to Shanghai and London (now defunct). “But right now, all my time and energy is in Forbidden Duck Singapore.”