Alvin Leung

I may seem a tough guy, but I'm also very sentimental.

— Alvin Leung

We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception…

— Alvin Leung

Unless people die from it, a little diarrhea isn't going to stop us from having our live fish.

— Alvin Leung

Hong Kong never had prestige. It's gone from fishing village to where it is today.

— Alvin Leung

When you stop adapting, you lose your edge and you can only go down.

— Alvin Leung

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

— Alvin Leung

The DNA of Rojak is found in its textures.

— Alvin Leung

My mom wasn't a good cook. No, that was an understatement. She was really horrible. And in a Chinese family, that's a…

— Alvin Leung

I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't…

— Alvin Leung

I like using Pat Chun in several ways but the most common one is to pair with tomatoes and Chinese preserved olives…

— Alvin Leung

Calling yourself God is blasphemous, but calling yourself demon isn't.

— Alvin Leung

All my dishes are engineered.

— Alvin Leung

There's a great vibe in Vancouver, and there's a market. If there's a market, then there's an opportunity.

— Alvin Leung

In London, the food critics are harsher, the clients milder; in Hong Kong, the clients are harsher, the critics milder.

— Alvin Leung

A dish should have flavor, texture, appearance and smell, but I'm doing it differently. We take Chinese food, play with your sentiments,…

— Alvin Leung

There always needs to be some excitement and some peace and quiet - otherwise you'll have a heart attack.

— Alvin Leung

By the time I was in high school, I was big enough to beat the hell out of everybody who said anything…

— Alvin Leung

A symbol in Chinese Buddhism is the lotus plant, which regenerates every year, symbolizing life, renewal, and the Buddha himself. Actually it…

— Alvin Leung

Everything I do is about Chinese culture. My dishes have to symbolize something because they taste better when people understand.

— Alvin Leung

For me, cooking is practical. That's the core of an engineer. Engineers are very practical designers and creative people. Every single thing…

— Alvin Leung

I like a lot of things but I am diabetic so I have to be careful with sugars.

— Alvin Leung

My food is an extension of my personality.

— Alvin Leung

Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.

— Alvin Leung

Don't go outside the box when you're still not very good inside the box.

— Alvin Leung

A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and…

— Alvin Leung