By adding rice immediately after the egg goes in, the chef ensures that each grain of rice gets a good light egg coating , this is unlike traditional fried rice, where the egg is 60-70% cooked before rice is added. With high heat and constant pounding, the individual grains are light and relatively fluffy. The final stride is the one table spoon or so of water that the chef added, to make the rice moist enough but still keep the individual grains visibly separated. There is so much art and science going in this kitchen than in a chemist lab !!
There's a reason why people let the egg cook for a while. I make a ton of fried rice at home. I learned the hard way when I was learning back in the day. If you mix the rice in before giving the egg some time to cook, the whole dish smells so bad. Smells like raw fish. It doesn't matter what you add, if you make this mistake your dish is gonna smell 100%.
@@m4heshd What makes this fried rice differ from the everyday fried rice, in additon to the $53 price tag, is that the egg is there, but it is not there, you can taste it but it is not visibly present in the rice. I tried to copy the chef's technique, but my stove is eletric so the intense heat isn't there to achieve the individual grain coating. All my other ingredients match, down to the deep fried mini scallops. I guess this is why mine is $10 and his is $53.
Thank you for breaking it down, that makes alot of sense. There is so much little detail that goes into cooking fried rice that makes it so hard to master. That's why in Japan, there is a saying that if you go to a restaurant, you can just order fried rice and immediately know the level of the chef without tasting anything else. It is such a simple dish in terms of ingredients, the rest are all technique, experience and knowledge.
You overrated this video too much. It's not worth $53 by any means. I've seen many videos where the egg barely gets cooked as well as those where it is completely cooked and none of them cost over $10. And from every corner of the world might I add.
@@RemarkablePerson looks dry i prefer mine with stir fry sauce and lots of vegetables simpleveganblog.com/wp-content/uploads/2015/11/Brown-rice-stir-fry-with-vegetables.jpg omnivorescookbook.com/wp-content/uploads/2023/06/230515_Vegetable-Fried-Rice_550-480x270.jpg
try doing this in canada. they get paid like $100 an hour but that money wont be able to fly here until they pay the american or canadian money to live here. what chinese people had to endure with the same type of skills in the 1970s to 1990s and early 00s. just know back then, only two type of restaurants exist, italians and chinese. some chinese chefs made a better tomato sauce than the italians. no one in right mind will pay $100 for simple ingredients like this.
@@CatalogrunMate, this is nothing spectacular. It's egg fried rice. I make this dish all the time, minus the weird sauce. Sorry, but if you think this is worth 53$, then you deserve to get scammed.
If you've noticed it, yes he did pour in some water to it upon completion. The key to making a great fried rice is that the rice has to be dry enough to not stick together, but maintains a small amount of moist in it. You want each rice grain to be independent while the rice is overall slightly moist. This is simply art. If you can afford it, this is where you should go. Simply impeccable.
Ricky, I'm sure you could achieve something pretty close at home with enough practice and a powerful enough stove. I have a high pressure outdoor burner which is similar to the one in the video (it just dumps gas instead of being air assisted, and it therefore less energy efficient). The burner itself cost about 850HK/100US a few years ago (still need LPG gas bottle and wok of course)
Every grain stays separate because of the hard work up front with the egg yolks, the water at the end was to keep your tongue happy. Just pay the man who does the work. You are too lazy to do it
Food and cooking is much more than many people think. If this quality were available to everyone around the world, the earth would be a slightly better place.
I am sure it tastes good but it costs 53$ only because it is sold in a 5 star hotel. You can probably get a similar one at a local restaurant for around 12$
If you want to test a chef’s real skill , just order fried rice and you will know . Sometimes the simplest of dishes is the hardest to make . This sifu is a pro and the fried rice is not lumpy nor is it too oily . Perfect fried rice of the highest quantity
Ikr, it can be the best rice on planet earth but no way I'm paying $53 for fried rice bruh. I'll stick to the $1.5 fried rice cooked by the granny living down stairs.
No it's Michelin star you don't eat food to get fat when you get Michelin you do it for the experience texture and dopamine you feel from eating food that's been loved
$53 USD is a bit steep but this is Shangri-La....a high end hotel. I see scallops, shrimp roes, and XO sauce which are high end ingredients. I would expect to pay half that amount for this dish in the US.
Sounds crazy how people aren't mad at this ridiculous price... Fried rice and shrimp...scallions.... Wtf "It was prepared by a chef"....ok How does that make it increase in price..... They way y'all commenters praise them for doing it is even more sickening
Fried rice is a dish that I can just eat it all by itself. If it is really good, then its truly overkill to eat it with an entree bc it will overpower its great flavor.
I work in the back with my co worker and during this summer when we got rushed man o man the heat was no joke especially when I had to fry all the chicken and pork and shrimp for 3 hours of the fire on high heat non stop including his area of heat when cooking
I'm sure it tastes superb. Let's be honest though because it is at a Shangri-la hotel they charge probably 40% more than it is really worth because they know they have many rich guests.
so does any other restaurant? u get michelin starred cantonese bbq full set meal in a hawker store in singapore for 1 usd, i guess any set meal sold over 1 usd is overpriced, let alone those without michelin stars?
#1 the way he coated the rice with egg is eggceptional #2 plating (bowling? -not on a plate) is precise. I didn't expect it to Cook that long, but I learned a lot from this video, thank you to the chef and whoever recorded it.
Nah wok cooking is easy enough once you learn the basic principles and dispense with all the western nonsense you've absorbed (including non-stick woks). 90% of the work is in the prep.
its a restaurant with Michelin 1 star (2star before) in a 5-star Shangri-la hotel. Their local customers are usually multi-millionaires/billionaires/lawyers (there is a high court nearby) along with rich tourists who doesnt really care about the price. Several of top-notch canton cuisine restaurants nearby this restaurant is charging about the same price.
I had a friend from San Francisco fly to HK to meet with a Singapore Airline girl for a date. He took her to dinner and the bill came as $750. His eyes bugged out until his date reminded him that it was HK $$ and he had to divide it by 7 or 8x to get the price in USD. That was back in the early 1980's too.
You don’t even notice it’s been fried. It looks fresh from a rice cooker. The eggs have coated every grain and every grain has been… fried. It’s not burn but evenly fried to perfection. Look at this arm technique it’s phenomenal. No wonder he’s able to achieve such an even coating of egg on each grain of rice. The movement alone takes years to perfect. Anyone can fry measured ingredients but the technique to fry it takes years to perfect. This isn’t even mentioning the amazing control of the fire. He has a foot pedal to lower or increase it. With that being said. I’d never pay $52 for a bowl of rice but I’m also not a millionaire living in Hong Kong dining in a 1 start Michelin restaurant. I doubt many of have ever dined in a 1 start Michelin if restaurant if we are shocked at the $53 price tag of this bowl
You sound like someone looking at a painting of a white canvas with a red dot in the center and are amazed by the brilliance of the painter in order to appear sophisticated. Any sub-average home cook can replicate that dish if they had access to that kitchen.
A well seasoned wok from an Asian market and a Turkey deep fryer burner from Home Depot have my outside cooking station producing this level of fried rice No problem.
That is absolutely impressive. I would assume that many won't be able to tell the difference between this chef's skills and a street vendor who has honed his art for many years. The difference is technique. This is not just the result of repetition, it's a conscious refinement through years of practice.
His technique is very good, but not out of this world. Honestly for a fried rice at this price range this is a little bit lackluster. Not because of the chef's technique, just for the sheer amount of ingredients and flavours in this rice, I can't see how this price is justified.
I see comments that say it's too expensive, and yes the Restauramt and Location has some to do with it's price tag. But what it comes down to is the high end ingredients. Just like 1 ounce of caviar can run as low as $30 to as high as $1500+, the same goes with XO sauce, which can cost $15 for a 4 ounce jar of what we see in American Supermarkets, to well over $500+ for the very best X-O sauce in China. If you have never had high=end X-O sauce, all you have to do is try it one time in your fried rice, and you will see why a small teaspoonful of it runs $25.
As if anyone will be able to tell the difference between your ordinary XO sauce and a $500 dollar bottle one if it's used in such tiny amounts. It's basically a seafood sauce, let's be real it doesn't justify that price tag.
@@reveirg9 Sure, I agree, but that's not the discussion here. Most people can't tell the difference between $5 Olive Oil and $300 Olive Oil, $2 canned Tuna and $150 canned Tuna, $25 caviar and $1500 caviar, $1 Hersheys chocolate and $20 Belgium Chocolate etc.. lists goes ona nd on...,, but if that person WILLINGLY pays for the higher end stuff, then the price is justified because the higher end stuff is used. The question of wether they can or cannot tell the difference between the cheap XO and the expensive XO is irrelevant; I'm talking about why the high end costs more. I can't tell the difference between a $10 shot and a $40 sot of whiskey, but if I ask for the top shelf stuff, I will be charged the high end price., regardless if I think it tastes like crap. And yes, high end X0 is phenomenal- absolutely nothing like the stuff in the carryout. we get everywhere.
This is true. Most people cannot tell the difference. Most people judge food by the credentials of the person cooking it, the visual presentation of the plate and the price. That is why Michelin Star rated restaurants can get away with serving customers overpriced hog slop.
@rev you can absolutely tell the difference between cheap and high 3nd XO sauce. Even the difference between the $3 stuff and the $12 "midrange" from Le Kum Kee is profound. The cheap stuff tastes like oyster sauce with garlic and chili jam. You can actually taste some dried seafood in the mid range version, but it can be a touch "low tide." The real deal is sublime. Oceany, spicy, aromatic, but not fishy in an off way. I think it is much easier to tell the difference to a non expert than it is with olive oil or whiskey.
Customers are paying for the view. More than likely, this restaurant is on one of the highest floors of a skyscraper along the waterfront. Otherwise, you're better off ordering the same dish from a dai pai dong at street level. $1 dollar U.S.
It's just two different techniques. When egg is the star protein, it's not uncommon to do it separately so you get nice big curds. That's how I prefer it. This integrated method makes the rice more fluffy than crispy. And compliments the protein which I think was scallops in this case.
Looks great. I prefer a little more color on my rice. Those crispy dark bits make it really tasty. May be a different style, idk. I didn't see any garlic or shallot which is strange to me.
Correct and I'm no expert - yet - but it is rather obvious - XO sauce is what makes or breaks this dish. My understanding so far is that an average XO sauce is primarily shrimp based but at the other end of the scale, the $discerning$ bottled stuff is made from prized dried scallops. Quite an expensive habit and again, to repeat myself - I haven't tried the holiest grail of XO sauce, I'm still looking (read:- I probably could not afford it either if found) his addition here looks to be good. I don't wish to knock a well respected and reputable brand but Lee Kum Kee and Man Kee are not exemplary XO sauces. I've bought both. Not good enough. Popular? Yes. And easily found but not anywhere near being the best. I've worked it out more less in Aussie $$ dollar terms. A small jar, as in 100 grams or less should sell for between $35 and $50.
I have been to this place for both dim sum lunch and dinner, it's not the best restuarant I have been to nor is it my personal resturant but USD40-70 is pretty standard for simple dish of fried rice/noodle in high end resturants in Hong Kong. The so-called high end xo sauce, especially from michellin star resturants, often cost up to USD50-60 for a small jar, certainly some people think it's worth the price.
traditional fried rice does not have XO sauce. The key is a good soya sauce and the chef’s skill and a god damn hot wok. did you see his stove is like a jet engine?
For that price, it should contain 45 days dry-aged caribou-wagyu-veal chateaubriand, white truffle slices, chunks of otoro from Japan and dollops of beluga sturgeon caviar from Russia, and be served atop one of Maynard James Keenan's many platinum records.
That is a rip off, and ANYONE that pays that sort of money for a bowl of fishy rice needs their head tested!! Absolute stupidity!! Did it taste any different to the same thing at the Hong Kong night Market for about $5 ??? Of course not.. this person doing these uploads must have so much money burning a hole in his pocket... fool!!
