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.
You learn from a mistake by just not doing it ever again. And then you forget about it.
I may seem a tough guy, but I'm also very sentimental.
By the time I was in high school, I was big enough to beat the hell out of everybody who said anything to me. And I learned how to blend in. All of that made me a very confident man. A very aggressive man. I developed it to survive.
I want to take Chinese cooking to the next level and bury the takeaway mentality.
In London, the food critics are harsher, the clients milder; in Hong Kong, the clients are harsher, the critics milder.
Foie gras is a breeze to cook, something that can't go wrong.
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.
Unless people die from it, a little diarrhea isn't going to stop us from having our live fish.
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.
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.
You can't hide behind a Michelin star.
It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.
Your best guide is a good word from a friend.
The DNA of Rojak is found in its textures.
I like comfort and I like simplicity.
I want to explore the borders between being a genius and being an idiot.
I used to create meals for my friends. Eventually one of them suggested opening a restaurant. So I did.
This is X-treme Chinese Cooking. X-citing, X-otic and X-traordinary.
I don't like being labelled so I decided to label myself.
