One of the reasons I'm called 'Demon Chef' is because in Hong Kong, people were calling me God chef, and I right… — Alvin Leung Copy Share Image
The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country… — Alvin Leung Copy Share Image
While you can have the cult of the celebrity chef, the food still must taste good. — Alvin Leung Copy Share Image
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home. — Alvin Leung Copy Share Image
I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't… — Alvin Leung Copy Share Image
The Brits like to see their local chefs do well - when a foreign chef comes in - even Joel Robuchon -… — Alvin Leung Copy Share Image
All the earrings are mostly crosses. It's kind of a contradiction to wear it since I'm known as the Demon Chef. They're… — Alvin Leung Copy Share Image
If you only use rich and luxurious ingredients, you end up with excess. — 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 Image
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 Image
Chinese parents always think you can do better. But it comes from wanting you to succeed. — Alvin Leung Copy Share Image
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 Image
