Chef

You have to be confident to be successful... I am somewhat confident.

There are never enough minutes in the day for what I want to do.

My grandmother and father both had diabetes.

I'm not cheap but I'm not unaffordable.

Those who come into my restaurants expect something more, expect my 'fingerprint,' and trust me to give them a different experience.

Bo Innovation is there for anyone who comes to Hong Kong and wants to learn about Hong Kong in the shortest amount of time.

I don't sleep. I have a notepad next to my bed.

Everything I do is about Chinese culture. My dishes have to symbolize something because they taste better when people understand.

My success rate is about 80 percent. Two of ten dishes won't work.

It's important to learn from your mistakes and then to refine.

I used to create meals for my friends. Eventually one of them suggested opening a restaurant. So I did.

Engineers are very logical and everything has to be tested so when we fail, we'll know why and how to improve things.

Don't go outside the box when you're still not very good inside the box.

Your best guide is a good word from a friend.

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

I grew up in a family that was aware of the consequences of diabetes.

You learn from a mistake by just not doing it ever again. And then you forget about it.

I don't like it when people tell me I'm wrong.

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.

My approach goes way beyond simply ingredients and techniques. Every dish has to have a story.