A biography for Alvin Leunghasn’t been written yet.
“There are never enough minutes in the day for what I want to do.”
“I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.”
“Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.”
“My grandmother and father both had diabetes.”
“The DNA of Rojak is found in its textures.”
“Don't go outside the box when you're still not very good inside the box.”
“My approach goes way beyond simply ingredients and techniques. Every dish has to have a story.”
“One of the reasons I'm called 'Demon Chef' is because in Hong Kong, people were calling me God chef, and I right away took away that term because calling yourself God is blasphemous.”
“A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.”
“I take whatever I can get with grace.”
“People keep saying I'm westernizing Chinese food. No I'm not. McDonald's, KFC, Starbucks, have done it big time, way before me.”
“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 play squash.”
“Unless people die from it, a little diarrhea isn't going to stop us from having our live fish.”
“You can't hide behind a Michelin star.”
“I love to go to Hunter's Pizza on Huntingwood and Birchmount. That's in Scarborough, of course! It's been in the same family for two generations. It's been there since I moved there in '67, so it's been there for 50 years. I can't claim it's the best pizza in the world but I can say it's my favorite pizza place.”
“You don't call yourself the Demon Chef by being gentle. I am tough.”
“Just because it tastes good in Hong Kong, it doesn't necessarily translate elsewhere.”
“While you can have the cult of the celebrity chef, the food still must taste good.”
“There's a great vibe in Vancouver, and there's a market. If there's a market, then there's an opportunity.”