One overseas diner told me that he was not going to come back to Hong Kong, but after visiting my restaurant he… — 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
Hong Kong never had prestige. It's gone from fishing village to where it is today. — 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
Bo Innovation is there for anyone who comes to Hong Kong and wants to learn about Hong Kong in the shortest amount… — Alvin Leung Copy Share Image
Just because it tastes good in Hong Kong, it doesn't necessarily translate elsewhere. — 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
