I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control… — Alvin Leung Copy Share Image
A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and… — Alvin Leung Copy Share Image
My approach goes way beyond simply ingredients and techniques. Every dish has to have a story. — Alvin Leung Copy Share Image
People keep saying I'm westernizing Chinese food. No I'm not. McDonald's, KFC, Starbucks, have done it big time, way before me. — 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
