A biography for Alvin Leunghasn’t been written yet.
“You have to be confident to be successful... I am somewhat confident.”
“Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.”
“A lot of people who come to my restaurant bring their parents over because it brings back good memories.”
“With caviar, you place a blob of it on sour cream or on a lettuce leaf and everyone is happy. I'm trying to get away from that.”
“Chinese parents always think you can do better. But it comes from wanting you to succeed.”
“There always needs to be some excitement and some peace and quiet - otherwise you'll have a heart attack.”
“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.”
“Part of my trademark is my blue sunglasses and cross earrings, which I always have.”
“I travel on 150 flights a year; I am everywhere.”
“In London, the food critics are harsher, the clients milder; in Hong Kong, the clients are harsher, the critics milder.”
“I just love maple syrup!”
“Calling yourself God is blasphemous, but calling yourself demon isn't.”
“I grew up in a family that was aware of the consequences of diabetes.”
“When I'm in the moment, I'm in the moment.”
“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.”
“I like comfort and I like simplicity.”
“I love cooking with wine.”
“A dish should have flavor, texture, appearance and smell, but I'm doing it differently. We take Chinese food, play with your sentiments, memories of it, and then take you to the border; you won't fall over the edge, but you get excitement.”
“I want to explore the borders between being a genius and being an idiot.”
“The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.”