My success rate is about 80 percent. Two of ten dishes won't work.
“My success rate is about 80 percent. Two of ten dishes won't work.”
— Alvin Leung · Dishes
The World Motivation
My success rate is about 80 percent. Two of ten dishes won't work.
“My success rate is about 80 percent. Two of ten dishes won't work.”
— Alvin Leung · Dishes
My success rate is about 80 percent. Two of ten dishes won't work.
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.
It's good to go down because then you know you have to climb back to your old spot. And you can't be on top and not know that you can only go down.
I said I want to get outside the box, but what can I change? I don't want my cookies to reek of ammonia, so we used baking soda instead of lye. We added ground almonds, which is expensive. We used butter, which is expensive. And we didn't want any food coloring.
To keep my son healthy, I throw secret veggies into his favorite dishes.
Really, I don't know what I'd do with myself if I retire. Wash dishes?
I do the dishes every night - other people volunteer, but I like the way I do it.
I've always had a great work ethic, even when I was washing dishes.
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.
People keep saying I'm westernizing Chinese food. No I'm not. McDonald's, KFC, Starbucks, have done it big time, way before me.