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Food Quotes by Alvin Leung

45 Food quotes by Alvin Leung

All Food quotes Alvin Leung’s page

A simple dish can become spectacular when a chef uses skill, not just fancy ingredients, as Alvin points out about lowbrow foods. He also jokes about his childhood noodle phobia, experiments with safer cookie recipes, and pushes Chinese cooking beyond caviar‑on‑cream clichés toward X‑treme, X‑otic flavors.

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I love cooking with wine.

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My food is an extension of my personality.

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Diabetes is not curable. It's sustainable.

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It's not that hard to make good food.

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Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.

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I grew up in a family that was aware of the consequences of diabetes.

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Just because it tastes good in Hong Kong, it doesn't necessarily translate elsewhere.

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My approach goes way beyond simply ingredients and techniques. Every dish has to have a story.

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I want to take Chinese cooking to the next level and bury the takeaway mentality.

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Foie gras is a breeze to cook, something that can't go wrong.

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I have developed recipes that are diabetes-friendly for my restaurant menus.

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Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

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I used to love eating rice and noodles, and that was all carbs, so I had to cut that out. I started…

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I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control…

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One of the reasons I'm called 'Demon Chef' is because in Hong Kong, people were calling me God chef, and I right…

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Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something…

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My mom wasn't a good cook. No, that was an understatement. She was really horrible. And in a Chinese family, that's a…

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One good thing about being brought up with Chinese food from another country means that you're not a purist and you will…

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For me, cooking is practical. That's the core of an engineer. Engineers are very practical designers and creative people. Every single thing…

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I can't remember a dish my mother made that to me was pleasant. To this day I have a phobia of instant…

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A dish should have flavor, texture, appearance and smell, but I'm doing it differently. We take Chinese food, play with your sentiments,…

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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…

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I said I want to get outside the box, but what can I change? I don't want my cookies to reek of…

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A symbol in Chinese Buddhism is the lotus plant, which regenerates every year, symbolizing life, renewal, and the Buddha himself. Actually it…

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The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country…

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This is X-treme Chinese Cooking. X-citing, X-otic and X-traordinary.

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While you can have the cult of the celebrity chef, the food still must taste good.

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I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't…

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The Brits like to see their local chefs do well - when a foreign chef comes in - even Joel Robuchon -…

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As I have to have low-sugar foods, I eat more berries, dragonfruit and kiwis. Aside from that, my go-to sweet treat is…

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People keep saying I'm westernizing Chinese food. No I'm not. McDonald's, KFC, Starbucks, have done it big time, way before me.

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It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you.…

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I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy…

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I used to create meals for my friends. Eventually one of them suggested opening a restaurant. So I did.

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We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception…

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With caviar, you place a blob of it on sour cream or on a lettuce leaf and everyone is happy. I'm trying…

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A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and…

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In London, the food critics are harsher, the clients milder; in Hong Kong, the clients are harsher, the critics milder.

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Engineers don't have that sixth sense where we can just toss in things here and there like many chefs.

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I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not…

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More by Alvin Leung

You have to be confident to be successful... I am somewhat confident.

When I'm in the moment, I'm in the moment.

I loved Batman as a kid.

The core of who I am is Canadian.

I don't sleep. I have a notepad next to my bed.

If you only use rich and luxurious ingredients, you end up with excess.

I don't like it when people tell me I'm wrong.

Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.

I can't remember a dish my mother made that to me was pleasant. To this day I have a phobia of instant noodles.

I travel on 150 flights a year; I am everywhere.

Chinese parents always think you can do better. But it comes from wanting you to succeed.

When I first got two stars, I didn't think I deserved it. Now I have three I think I am worthy.

A lot of people who come to my restaurant bring their parents over because it brings back good memories.

There are never enough minutes in the day for what I want to do.

The stock from a pigeon is unique. It's much better than quail or duck.