Visiting Hung Tong a Cantonese restaurant in Kerry Hotel in Hong Kong to have: 0:19 Sauteed sliced abalone with onions, spring onions and wild mushrooms 6:36 Stir-fried Macao sole with wild mushrooms, vegetables and pumpkin
I worked in a place like this in the late 80s (the Bankers Club in Taipei). The chefs were all from Hong Kong. I have such fond memories of my time there ( I was a low level kitchen boy gutting fish, cutting fruit and chasing down frogs that escaped their cage). These videos really make me wistful.
@@amandalloyd5423 yes, I took a lot of notes! at the time, there was no RU-vid, and Chinese cookbooks-even the ones in Chinese-were for home cooks and lacked the details needed for professional cooking. I still have my old notebooks, menus, and some fading photographs.
@@amandalloyd5423 Basically salt, sugar, Oyster sauce, white pepper, light and dark soy sauce; Chinese vinegar if neccessary and little bit of the "dreadful" MSG; you can excercise more flavour by going deeper into XO sauce (added flavour that's all) and corn starch to finish off the "gravity looking" light coated sauce. Chinese stir-fried is about the power and control of the flame so the food is not overcooked! That's why all meats are sliced thinly and manrinated before cooking. Fresh produces can retained the tenderness and fresh taste so you can even use a western combination of flavour to enhence any dish. But I am not too keen on fussion cooking becuase then it looses its originality!
As I watch this, I'm picking up little clues as how Chinese chefs layer the textures of food on each dish. There is a knee pedal he uses , 3:32 , to control the flame to the wok. As the temperature rises and falls, the chef must control the timing of the ingredients hitting the center of the wok. You see this, as he is drizzling the sauces and slurry onto the food. 3:43 , he cooks the veg/garnishes at different stages to keep the crunchiness intact. mushrooms and protein are cooked in different stages too. Layered atop one another before he slowly coats the final dish with his sauce, 4:30. The level of ''doneness'' is determined by the individual chef and his experience. Add to the fact that the ingredients of the dish must match the protein being served, and the presentation on the plate, (the crispy edible bowl and the lettuce leaves at the bottom) affects the entire outcome of the dish. Too much salt or too little would be a catastrophic failure. Truly a form of art.
His technique is amazing. Controls the timing and application of heat to the different ingredients because they cook at different rates. Watching this video is very relaxing.
Yup - came to say the same thing. This chef is a master of wok heat control. As a novice with a wok, I can't even imagine the skill required to perfectly prepare oysters in the wok. He was also seamlessly moving from sweating to blanching to stir-frying to charing (wok hei!) to steaming to deep frying without missing a beat. Incredible.
I enjoyed watching this chef work his magic. Everything is timed just so even certain spices were heated just enough to wake up its flavors and probably its aromas
The first frying method is called 走油, literally means running oil. The second poaching method is called 飛水， it means flying water. Both are in touch and go speed because the temperature of the stove is extremely high, not like the one you have at home.
Whoa I'm early. I just want to say I been a huge fan of yours over the years. I love seeing the cinematography of Hong Kong chefs. It gave me inspiration on new wok techniques for the restaurant. I hope you enjoy Japan again now that they open their borders.
I used to be a dish pig 🐷 at a 5 star ⭐️ tappenyaki bar in cairns they made awesome 😎 food and the chefs really spoke very little English but was as friendly as ya could imagine aways made me crazy snacks and different things ❤️😎
I love the way you cook ! You have wonderful skills. You’re like an artist ! Instead of working with paint, you work with food ! Instead of working with a brush, you use a spatula. Instead of a canvas , you use a wok !
The chefs ''mise en place'' must be prepared by a team of kitchen help, as there are hundreds of dishes served in each Chinese restaurant. These are not your Panda Express dishes. Very complex. Puts into perspective how Asian restaurant kitchens operate, compared to European kitchens. Pasta is par boiled, risotto is pre cooked, and sauces made earlier in the day and kept in s/s cylinders on a steam table before service. As tickets come in, protein is cooked individually and sauced to order.
@@willengel2458 It's US$205, not HKD205. You can see it's HKD1612 on the check at the end. A super high end restaurant in a 5 star hotel like this is not charging $14 or $15 each for these dishes with abalone and sole? You couldn't get an egg roll for that price.
The heat of the stove is about 600 degrees C in the kitchen of a Chinese restaurant, so at home you hardly cook yummy food like the chef in a Chinese restaurant. A team of cooking staff in the kitchen of a busy restaurant usually includes chopping board man, sorting man and the chef. The chef only attends to the wok!
Is this restaurant empty because it’s out of hours or there are no customers there for lunch. If it’s the latter it’s pretty bad to have no customers there.
You can see the place is almost empty. Hard to compete with noodle stands or small shops down the street with incredibly tasty everyday fares. Good eats are everywhere in H K. I’m acquainted with some real rich business people who sneer at the extravagant and instead favor the simpler dishes low in harmful ingredients, more similar to home cooking.
$205 for takeout.... Yall got ripped off. Lol how much did ya pay for the empty melon rind? Btw... Nice recycling of the stank fish oil. Im sure the next guy who orders chicken will appreciate it.
That $205 buks hong kong meal you had from that 5 star restaurant nice but to experience for what you had ! I can get that exact meal for $15 bick here in Adelaide south Australia where im from in the Adelaide Market.
How ghetto is hong kong... 5 start hotel and theyre serving frozen deep fried fish.. I mean.. I guess it's not like you can get fresh fish very easily when you're on an island...
Haha. Laughing my guts out. High end lunch? $205 USD for oily fried foods. Can’t believe the restaurant is asking $205 per person for fried foods. Now you know why there is no Cantonese cuisine restaurant gets Michelin 3 stars.
Very common misperception of oil usage in Chinese dishes, that it uses too much oil. With proper Chinese stove, the extremely high oil temperature leaves less amount of oil than you imagine to go into the food
@@winstonsmith6166 Every video channel needs an elitist snob who mocks and thumbs his nose at all the silly questions asked by the uneducated common folk. You're ours and what would we do without you? Never change, bro. Never change.
Does it really matter? If It does... Then You put a price on the quality of existence..... If so.. You are in the dream Not awake... But conscious of your Ego. Enjoy spending $205 dollars on an experience of existence you call life.
