As I have to have low-sugar foods, I eat more berries, dragonfruit and kiwis. Aside from that, my go-to sweet treat is… — 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… — 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
My mom wasn't a good cook. No, that was an understatement. She was really horrible. And in a Chinese family, that's a… — Alvin Leung Copy Share Image
I used to love eating rice and noodles, and that was all carbs, so I had to cut that out. I started… — Alvin Leung Copy Share Image
Chinese cuisine has so much diversity, the area it covers is so great and so is the taste. — Alvin Leung Copy Share Image
Everything I do is about Chinese culture. My dishes have to symbolize something because they taste better when people understand. — 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
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
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 said I want to get outside the box, but what can I change? I don't want my cookies to reek of… — Alvin Leung Copy Share Image
It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you.… — 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… — Alvin Leung Copy Share Image
A dish should have flavor, texture, appearance and smell, but I'm doing it differently. We take Chinese food, play with your sentiments,… — Alvin Leung Copy Share Image
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
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
I love to go to Hunter's Pizza on Huntingwood and Birchmount. That's in Scarborough, of course! It's been in the same family… — 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
I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food? — 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
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
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home. — 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
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
I like using Pat Chun in several ways but the most common one is to pair with tomatoes and Chinese preserved olives… — Alvin Leung Copy Share Image
A symbol in Chinese Buddhism is the lotus plant, which regenerates every year, symbolizing life, renewal, and the Buddha himself. Actually it… — 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
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
Just because it tastes good in Hong Kong, it doesn't necessarily translate elsewhere. — 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
I used to create meals for my friends. Eventually one of them suggested opening a restaurant. So I did. — Alvin Leung Copy Share Image
People keep saying I'm westernizing Chinese food. No I'm not. McDonald's, KFC, Starbucks, have done it big time, way before me. — Alvin Leung Copy Share Image
I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control… — Alvin Leung Copy Share Image
One good thing about being brought up with Chinese food from another country means that you're not a purist and you will… — 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
