I don't like to waste anything. Any food left over from the night before is always eaten the next day.

At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.

The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.

Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.

You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

Anyone that has come to America past the age of eighteen will be able to understand when I say that you can never shake your accent.