Everything I do is about Chinese culture. My dishes have to symbolize something because they taste better when people understand.
I can't remember a dish my mother made that to me was pleasant. To this day I have a phobia of instant noodles.
I'm not cheap but I'm not unaffordable.
It's important to learn from your mistakes and then to refine.
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.
The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.
Cooking is physical; it's easier to learn than playing golf. You chop food, you pan fry it - what else is there to it?
I don't sleep. I have a notepad next to my bed.
There are never enough minutes in the day for what I want to do.
I travel on 150 flights a year; I am everywhere.
I think it is important to grab the moment and be ready when the opportunity is in front of you, but people may not be ready when that moment arrives.
I loved Batman as a kid.
You don't call yourself the Demon Chef by being gentle. I am tough.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
I don't like it when people tell me I'm wrong.
Don't go outside the box when you're still not very good inside the box.
When you stop adapting, you lose your edge and you can only go down.
I feel and look healthy. So I will look good in a waitress uniform.
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.'
Bo Innovation is there for anyone who comes to Hong Kong and wants to learn about Hong Kong in the shortest amount of time.
