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
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
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
Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem. — 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
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
