Chef Jason Leung

I am a professional chef, having worked in high-end Taiwanese restaurant Xu Teahouse in Soho and most recently for Marcus Wareing at the Gilbert Scott (3 AA rosettes) and Tredwells (Michelin Green Star (Michelin Guide 2021)), Kai Mayfair (1-Michelin Star (Michelin Guide 2019-2021) with internships at The Ledbury (2-Michelin Stars(Michelin Guide 2018), No.42 (World’s 50 best 2017)). Having grown up in Hong Kong with family ties in Malaysia, Indonesia and Singapore I have been exposed to a myriad of cuisines from a young age, both through personal ties and through the cultural melting pot found throughout Asia.

During the 2020 Coronavirus pandemic, I set up and was in charge of the Haggerston Plates project which produced healthy, nutritious and diverse meals for roughly 200 at-risk people a day in conjunction with the Haggerston Mutual Aid group and through that I learned to quickly create packaged meals in high volume at a low cost, with a budget of less than £1.50 per person.

Following this, I also started my own pop-up restaurant which served affordable, approachable Asian small plates and sharing platters which were inspired by some of the more obscure dishes I had sampled in my formative years, applying techniques I learned in fine-dining restaurants to refine the dishes to more of a restaurant setting rather than a street food or homecooked one.