Quotes from 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 disaster.

I play squash.

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

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

You can't hide behind a Michelin star.

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 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 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.

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

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

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.'

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

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

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

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