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年輕時入行做報紙，常有前輩說，一份報紙的格調，取決於副刊。作為資深飲食記者，呂嘉俊把副刊解讀為「精緻生活」。例如每天的吃喝，我們亦可以去思考，一菜一飯背後的歷史和脈絡。以小見大，甚至可以折射城市，以至國族的盛衰轉變。 撰寫歷史初稿，是記者的天職。阿俊也說，飲食記者同樣是記者，考證、調查、追訪的技能，缺一不可。他直言，著書是基於記者的使命感，無法接受一些歷史、事實就此被抹去。 在美感崩壞的時代，堅持精緻地生活，也是保存意志的方式。
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