Alvin Leung Quotes

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

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

Soy sauce is really a multi-purpose seasoning.

Chinese food tries to engage the mind, not just the palate. To provoke the intellect.

I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn't work as well as it does.

Any idea's a great idea as long as it tastes great.

If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.

The Ritz Hotel has never yet provided game of such wondrous flavor as the bird plucked and half-cooked over the small boys' camp fire.

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

I really like gross Chinese things.

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

Pickled chillies are a must with wantan mee. I could eat a whole bowl of them - they're hot, salty, vinegary and sour all at the same time.

I like really sharp flavors, and I like contrasts. Something sweet and sour at the same time is a big win.

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'm not a fruity girl. I don't like licorice. I'm chocolate all the way.

Chopsticks are one of the reasons the Chinese never invented custard.

We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.

Eating is the secret to good cooking.

We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for fragrance, flavor and color.

Taste. You cannot buy such a rare and wonderful thing. You can't send away for it in a catalogue. And I'm afraid it's becoming obsolete.

La de couverte d'un mets nouveau fait plus pour le bonheur du genre humain que la de couverte d'une e toile. The discoveryof a newdish doesmore for thehappiness of mankind than the discovery of a star.