As I have to have low-sugar foods, I eat more berries, dragonfruit and kiwis. Aside from that, my go-to sweet treat is Chinese dessert soups. — 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 because of its sweet taste. I turn it into a sort of Chinese balsamic. — 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
