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
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
Those who come into my restaurants expect something more, expect my 'fingerprint,' and trust me to give them a different experience. — Alvin Leung Copy Share Image
I will be doing a bit more television, but, you know, aside from 'MasterChef' which is judging, I really want to do… — Alvin Leung Copy Share Image
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 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
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
