Hi, I just wanna say that I follow you guys from Belgium. I love the fact that you let your dad speak in Cantonese without cover his voice because I’m Chinese too but don’t read chinese at all. So your video is just perfect for following your recipes. Plus, I love the fact that you add some explanation of the meaning or history of our culture or food❤❤❤
Oh, even I am tearing up watching this video. The two of you are so sweet, and your family is a joy to watch. Congratulations on all of your many accomplishments! Big hug, cat
Thank you for this channel. The cooking, the cantonese language, your dad’s voice… they remind me of my parents. I wish I’ve preserved my parents’ skills in videos too. Keep making awesome videos!!
This video is so great and heart warning, I laughed a lot. You guys have come a long way but you had team work from the start and kept experimenting. People don't actually realize how much it takes to produce videos.
Watching this gave me an even deeper appreciation for your family and your RETIRED parent's efforts to help support your goal of sharing your dads "Ancient Chinese Secrets". I love all your videos and your dads recipes are delicious. Keep it up. I'll be watching.
I just love it when your dad feeds you the first taste after each dish is completed. Neither of you are embarrassed or self-conscious. That's the sign of a close family. I'm very envious!
Hi from Canada✌ This was beautiful to watch. That is what a family is all about. Togetherness, doing you best, love, patience and respect. All the to you all❤❤❤
i think i was there during the early days of this channel. And i loved how authentic and well shot the video was, love how your father is speaking cantonese. I'm so happy you guys come this far today, just happy to know that there is a happy family out there so passionate about chinese cooking
Your family is so lovely; so warm and loving. What lucky children you have that they will be surrounded by so much love and great food as they grow! Thank you all for sharing yourselves with us.
Love the first video! I don’t use measurements when cooking. When friends ask for a recipe, I just tell them the ingredients and taste as you go. Lol or just be like soup spoon = asian soup spoon.
Well, I think this is the first RU-vid cooking video that brought tears to my eyes. Congratulations on the subscriber milestone. I wish all of you continued success.
It is a very down-to-earth and homey kind of video. The modern ones are great as well but I think sometimes people worry too much about how good it looks when it's the heart of the matter that counts!
Not only did we get a recipe from this, we got to see some behind the scenes stuff we would never have seen. This is awesome! I love both of your commentary of what was going on during the pauses. I would love to see a blooper reel one day lol
I have to laugh now... Although I deeply appreciate the more polished videos carefully using standard measures, this one actually feels a little more comfortable to me, because I do that too! I use a teaspoon from my flatware as often as not, because I *know* it measures pretty close to an actual teaspoon, and my soup spoon holds about a half tablespoon...but then again, so does my son's flatware's teaspoon, and his soup spoon is a bit more than a tablespoon... So many foods don't actually *need* careful measurements at all - but someone who has never cooked them before needs to have those precise benchmarks before they can just wing it. It could be a fun patron special someday to let Daddy Lau use just his favorite random vessels to cook something again, and then go through afterwards comparing those to standard measures. This is the sort of information that helps people become more confident in judging amounts, which helps develop their ability to cook more freely without having to measure painstakingly.
Like Kat said, the first video was still a good video and like you said, it had a a lot of info to take in at the start. To be honest, I would still watch the video but would be a little distracted because I know that Mommy Lau is there to help viewers understand what's being said but at the same time it feels weird as someone who speaks Cantonese. I'm glad that Cantonese was at the forefront and I appreciate the Toisanese that your dad sprinkles in (I grew up with my grandparents so I understand it but can't speak it). That was what drew me to your channel in the beginning and I've stayed since then to live through you guys and enjoy the family love that I couldn't have. 最开始的视频很好。其实如果播出来我还会看但会觉得怪怪的，因为脑子里明白刘妈妈是帮观众朋友们翻译但同时听得懂广东话所以不许要。很高兴视频用上广东话也感谢刘爸爸的台山话。从小时候就跟我爷爷奶奶长大所以听得懂但没有水平讲而他们已经过世。广东话对我来说很重要也是看你们的视频的理由和点赞在2020年到现在。很荣幸很感谢可以感觉到你们拥有的家。每一次看到视频都很开心！
This is so wholesome! Love the strong family theme running through it. It's also fantastic to see the journey the family has gone through to produce such fantastic content! Keep it up, Lau family! 🥰
hello! is this video posted somewhere? I can't see it on your account. my nainai made soup like this and I want to remake it. unfortunately my hokkien isn't good and neither is her English so unfortunately I haven't learned many of her recipes. your parents are precious.
I will definitely try to make this. I love the chicken and corn egg drop soup they sell at restaurants and I've only found the corn egg drop soup recipe by 2 young Chinese, I think, ladies. So I added the seasoned chicken. Could Papa Lau make it? Thank you 🙏🏼❤️.
I just made this for my son. It tasted almost exactly like the restaurant soup that I used to get when I was young. It was a dish that a young man and I bonded over on cold, November afternoons when we were very, very broke. (He's now my husband.) What's more, it was the first thing in MONTHS that I put in front of my 6-year-old that he ate all of with no complaint! Thank you so, so much.
The dynamics of the team makes this channel special. The authentic cooking with the dad, true translation of the mom, RU-vid savvy of the son, support of the wife, and cute kids makes this so fun to watch and learn!
Thank you for all your great videos… ! I’ve learn a lot from the Lau family… Just wondering if maybe there will be a in the future a….braised beef brisket with daikon recipe 😅😅 Thanks!!!
My SW Chicken Corn chowder is the bomb. Tips: build a good stock (use rotisserie chicken), use actual corn on the cob (peaches and cream - cut off) - potatoes, carrots, onion, garlic, red bell pepper, chipotle, cumin. Sea salt/black pepper to taste. Par-boil all of the veg in stock minus corn and what you want to caramelize (onion, garlic) then add corn, cook 7-8min, then starch slurry to thicken, then heavy cream, paprika and cubed cooked chicken at the end. Trick is to not hit the final ingredients with any more heat than needed, as they can toughen. You can also just build an awesome corn chowder, BBQ chicken breasts with southwest seasoning, then slice and lay into the bowl upon service. Makes it far easier to warm up leftovers and not mess your chicken up by having proteins disintegrate or toughen. (seasoned browned ground turkey can also be subbed in)
It opened up my comprehension the team does way more than the actual results the viewer finally sees. I sense you may share my sentiment where an 8 hour work day can't cover everything. You make time to assemble the wood frames for your camera equipment and I commit the time to wake up at 3AM to take my medication and have breakfast before I begin my 55 minute work commute and arrive earlier than everyone else to get set for the day. When my family used to have a Chinese restaurant SOMEONE has to commit the time to chop the vegetables, make the sauces and wipe down the sauce bottles to place onto the table, it just doesn't happen magically like most believe. I have learned to ask for help, as you did by hiring a professional Chinese translator instead of burdening your mom. No doubt Mom can do it BUT she should try to enjoy the magic of producing content. Thank you for this insight. I'd love to hear Mister and Missus Lau's insight and if she's comfortable your sister too!
This is a wonderful project. I admire the closeness of your family and the willingness for everyone to participate. And the recipes are great of course.
WOW yous really put alot of time shot into each recipe to bring to us all over the world 😮😊t h ank you its so clear and understandable beautiful authentic Cantonese, Chinese recipes and very good tops from a restaurant point of views bring to your channel for m e to use at home thanks alot now i can have beautiful Chinese meals cheaper at home just like the restaurant's thanks 😊
Hahaha this is such a fun video! Just love your family, so wholesome! Yes it's true we don't usually measure when we cook. You just get the hang of it and taste as you cook :D Baking or stuff like gou dim, dim sum would need to be precise.
Still a really good video for I first time to watch today. Thanks Daddy Lau, I leaned a lot Chinese recipes and skills from you, definitely save my family’s tummy 😂 And also thank you for putting such hard word to put on these great transactions, I can learn cooking and English for the same time!!!!! 👍👍👍👍👍👍 Always support!!
Congratulations to the whole MWL family for your milestone! Y'all are an endearing, loving family. I love hearing the Cantonese (which I mistook for Toisan-wah😆) Keep up the Wok Hey🤗 and great videos!🙏
This was so sweet to watch! What humble beginnings! It's amazing how far you guys have come, it makes me so happy especially since I'm Cantonese myself. Love y'all!!
Congrats 👏 👏 👏 to the whole Lau's family. I am really enjoying watching the family bonding in the kitchen and enjoy watching cheft Lau. We're looking forward to all your future videos.
Thanks for sharing your first scrapped recipe video of Chicken corn soup . It looks so tasty and delicious I shall make it tomorrow evening for our dinner. Cheers, Mrs Monica Austin from Auckland NZ.
Pretty well put together for a first time production. Also, the kitchen. I'm Cantonese myself and everything about those details in the back are like mine. The cardboard part especially.
Your mum and dad are sweet. Remember to cherish them. Lovely to see the trip to Honolulu you gave them. Thanks for the snippets of Chinese stories and cultural facts, in addition to all of cooking. Makes everything gel together really well😊
Wow..... asking your traditionally trained Chinese chef father to slow down and measure....... I can't even imagine how hard that would have been to do lol
Love watching your Dad cook but I really miss you Yan can cook he use to come on PBS on Saturday I learn a lot from him then he was just gone. But your Dad is great I especially like the sizzle fried rice.
I just realized that I'm so used to your mom speaking english in your videos that it was weird to hear her speak in cantonese, even though that's her first language.
Love you guys watching for a while now... I learned Corn starch dark/light soy sauce white peper ginger scallions garlic white rice vinegar sesame oil are the top things in Chinese cooking hahaha
What I notice is that all the grandchildren are not in there! I am so happy to be part of your legacy. I love this video. Congratulations on reaching one million subscribers.
Fantastic insight into the learning process for any new venture. A vision and a great support team are invaluable. Congratulations on a million subscribers.
I really love your channel and how close you are to your family. Do you take recipe requests? I’d love to see your dad’s take on a sort of chinese curry chicken if he has one in his repertoire!
I think you guys are great and how your dad and mom show everything from doing the prep and putting it together. I can't wait to get back trying recipes as I have been transitioning from one country to a less developed country this past year where some ingredients are scarce. I've been looking for a place with full kitchen amenities so that I can get back in the kitchen and start following your great instructions. Soon soon soon so keep the videos coming. 🥰👍🏾👍🏾
