I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.' — Alvin Leung Copy Share Image
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate. — 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
