I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy… — Alvin Leung Copy Share Image
I want to take Chinese cooking to the next level and bury the takeaway mentality. — Alvin Leung Copy Share Image
Cooking is physical; it's easier to learn than playing golf. You chop food, you pan fry it - what else is there… — 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
For me, cooking is practical. That's the core of an engineer. Engineers are very practical designers and creative people. Every single thing… — Alvin Leung Copy Share Image
Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem. — 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
