Alvin Leung Quotes

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  • 88 quotes

Alvin Leung, is quoted 88 times on QuoteForever. The subjects that come up most often are Diabetes, Chef, Dishes and Demon.

Quotes with a ready-made image come first, then the rest in order of how often they are read and shared. Open any quote to copy it, share it, or turn it into a picture quote.

I play squash.

I loved Batman as a kid.

I just love maple syrup!

I love cooking with wine.

All my dishes are engineered.

I like comfort and I like simplicity.

It's not that hard to make good food.

I take whatever I can get with grace.

You can't hide behind a Michelin star.

Diabetes is not curable. It's sustainable.

The DNA of Rojak is found in its textures.

My food is an extension of my personality.

My grandmother and father both had diabetes.

Your best guide is a good word from a friend.

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

Kids always like the villain or the guy who's different.

I don't like being labelled so I decided to label myself.

Foie gras is a breeze to cook, something that can't go wrong.

It's important to learn from your mistakes and then to refine.

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

You don't call yourself the Demon Chef by being gentle. I am tough.

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

This is X-treme Chinese Cooking. X-citing, X-otic and X-traordinary.

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

You have to be confident to be successful... I am somewhat confident.

I grew up in a family that was aware of the consequences of diabetes.

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

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

The stock from a pigeon is unique. It's much better than quail or duck.

I want to explore the borders between being a genius and being an idiot.

I have developed recipes that are diabetes-friendly for my restaurant menus.

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

I want to take Chinese cooking to the next level and bury the takeaway mentality.

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

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

Part of my trademark is my blue sunglasses and cross earrings, which I always have.

Airplanes are a good place to concentrate because you get no emails, no phone calls.

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

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

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

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

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

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

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

I used to create meals for my friends. Eventually one of them suggested opening a restaurant. So I did.

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.

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

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

I can't remember a dish my mother made that to me was pleasant. To this day I have a phobia of instant noodles.

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

Alvin Leung is quoted on

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