Engineers don't have that sixth sense where we can just toss in things here and there like many chefs. — Alvin Leung Copy Share Image
With caviar, you place a blob of it on sour cream or on a lettuce leaf and everyone is happy. I'm trying… — Alvin Leung Copy Share Image
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception… — Alvin Leung Copy Share Image
A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and… — Alvin Leung Copy Share Image
In London, the food critics are harsher, the clients milder; in Hong Kong, the clients are harsher, the critics milder. — Alvin Leung Copy Share Image
Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular. — Alvin Leung Copy Share
I can't remember a dish my mother made that to me was pleasant. To this day I have a phobia of instant noodles. — Alvin Leung Copy Share
Chinese parents always think you can do better. But it comes from wanting you to succeed. — Alvin Leung Copy Share
When I first got two stars, I didn't think I deserved it. Now I have three I think I am worthy. — Alvin Leung Copy Share
A lot of people who come to my restaurant bring their parents over because it brings back good memories. — Alvin Leung Copy Share
