Top 100 Quotes & Sayings by Alvin Leung - Page 2

I loved Batman as a kid.

I don't like it when people tell me I'm wrong.

When I first got two stars, I didn't think I deserved it. Now I have three I think I am worthy.

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

My success rate is about 80 percent. Two of ten dishes won't work.

If you only use rich and luxurious ingredients, you end up with excess.

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

While you can have the cult of the celebrity chef, the food still must taste good.

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

I used to love eating rice and noodles, and that was all carbs, so I had to cut that out. I started eating mostly salads.

I will be doing a bit more television, but, you know, aside from 'MasterChef' which is judging, I really want to do some travel with something that can really show up my creativity or something I can be creative on.

I said I want to get outside the box, but what can I change? I don't want my cookies to reek of ammonia, so we used baking soda instead of lye. We added ground almonds, which is expensive. We used butter, which is expensive. And we didn't want any food coloring.

Cooking is physical; it's easier to learn than playing golf. You chop food, you pan fry it - what else is there to it?

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

I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control the sugar portions.

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

I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food?

I take whatever I can get with grace.

I don't sleep. I have a notepad next to my bed.

Bo Innovation is there for anyone who comes to Hong Kong and wants to learn about Hong Kong in the shortest amount of time.

I travel on 150 flights a year; I am everywhere.

I think it is important to grab the moment and be ready when the opportunity is in front of you, but people may not be ready when that moment arrives.

Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.

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.'

I just love maple syrup!

A lot of people who come to my restaurant bring their parents over because it brings back good memories.

Engineers don't have that sixth sense where we can just toss in things here and there like many chefs.

My approach goes way beyond simply ingredients and techniques. Every dish has to have a story.

All my dishes are engineered.

Engineers are very logical and everything has to be tested so when we fail, we'll know why and how to improve things.

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.

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.

I feel and look healthy. So I will look good in a waitress uniform.

There are never enough minutes in the day for what I want to do.

For me, cooking is practical. That's the core of an engineer. Engineers are very practical designers and creative people. Every single thing I create has to have a purpose.

I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.

One overseas diner told me that he was not going to come back to Hong Kong, but after visiting my restaurant he saw that there was more to our city than he originally thought, and he would therefore be back. That made me proud.

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

Just because it tastes good in Hong Kong, it doesn't necessarily translate elsewhere.

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