2 Michelin star Executive Chef Sze Man Sui prepares several dishes of Shanghainese cuisine at Yè Shanghai on Kowloon, Hong Kong. Read and see more at wbpstars.com - only about the best restaurants in the world!
First dish is "龍井蝦仁 Longjing prawns" which is tea leaves and prawns. Second is "龍鬚魚絲 Sauteed shredded mandarin fish". Mandarin fish is chinese perch. Third is "崧子雞米叉子餅 Sauteed minced chicken with pine nuts served with sesame pockets". Sesame pocket is a type of crispy bread that is hollow inside and it wasn't show up in the video. Fourth is "蟹粉釀蟹蓋 Baked stuffed crab shell". Taking the meat from a steamed crab then fry it with egg whites later stuff it back to the shell and bake. Fifth is "乾煸四季豆 Sauteed string beans". String beans is a type of green beans but shorter in length and kind of flat.
@@TheChadanderson03 yes you say good !! real cook and not this bulshit >> ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2X_KEdivfEU.html&lc=&ab_channel=%EC%95%BC%EB%AF%B8%EB%B3%B4%EC%9D%B4Yummyboy
Yes, we all do that when we’re working. Maximum output, minimum strain. What’s impressive is the physical setup, everything at hand, everything the right thing. Hot. Interesting so much stuff is deep fried and drained to the left or right positioned strainers back into the oil pots.
He is very diligent about cleaning the wok and metal utensils. Not sloppy and is very creative of appearance of food. I don't see much flavor and sauces though. He can crank out dishes. Reminds me of the saying, never let 'em see you sweat. He's an artist, very high class.
i taught myself to make dishes like that at home over a decade now, but can't find a chef job because i don't have a cooking school degree and training. I went to a few places for interview, only to find they called me in to have a good laugh RIGHT IN MY FACE. I cried on the train on my way home, why can ppl be so cruel??? I had even showed them pics of my dishes on my camera, and offered to wok up one or two to show i'm that good really!!! They just laughed and said "Just go buddy, we have no time for fakes!"
Great skills.....it should also be noted that is station and set-up is very very important. He has everything hand...good equipment/utensils/tools + his skills = Great Recipe
If ur not an experienced cooker than its hard to understand things. What hes doing is VERY HARD JOB. But he looks calmly and things look easy. Look at the wok's shining. Every his move is effectively, no free showing movement. And more things around , 2-3 years cookers cant understand all what hes doing
I like these videos but sometimes I don't know what's going in or coming out of the wok. I do know that whatever it may be it's probably pretty darned tasty.
8:30 Here's a trick for serving stir fried string beans. Grab them out of the wok with tongs instead of using a ladle. This way when you plate them, they are all nicely stacked and organized parallel to each other.
this is a topical high end chinese restaurant. but the funny thing is the set up is about the same in all chinese restaurants. just ingredients get better as restaurant class go up. people here with negative comments don’t go eat out enough. if you do, you can’t deny the importance of chinese cuisine in the food world. but it’s true. i am eating less and less of it as i age. the japanese replaced most of my visits to chinese places. so healthy, yet so tasty and fun. it’s a logical transformation.
So Western! It's very simple. In Chinese Cuisine, items contained in a stir fry are "OIL-BLANCHED". Just like in Western Cuisine when things are (water) are blanched briefly to either lessen taste or quickly (or not) cooking before adding to what will be the main dish. Oil blanching locks in an extreme amount of taste. Because of the insane temperature of the oil, the items can't absorb it. It's an instant sear, which is why items in stir-fry's are 95% of the time cooked twice. Quick oil-blanching then out of the wok, then bringing the items all back together w/the sauce to complete the cooking. I didn't see this chef deep-fry anything. He's probably made these dishes over a thousand times so he doesn't need to taste it every time. Unlike in a professional Western kitchen where they let anyone cook. In Chinese kitchens, you have to study and work for so many years before you are even allowed near the stove. One may work for 20 years before developing the skill to master a menu of 100's of classic recipes - some hundreds of years old. Westerners frown on repetition. Everyone wants to be an executive chef but no one wants to BE a real EXECUTIVE chef - a true master.
+Willie Riley I find it disrespectful how people assume eastern or western chefs are better. There are artists and clowns on both sides of the world. One thing you learn right from the start in ANY kitchen, is to taste everything, again and again and again. I've seen guys (western and eastern chefs) with 15+ years of experience make something too salty or overcook a steak, because they have "experience" and "don't need to check". No amount of experience can beat simply lifting a spoonful to your mouth and tasting. I bet the only reason he didn't taste it was to hold face on the camera.
+Willie Riley I have been running a catering business for awhile now, and one thing I can tell for sure, cooking is just like a performing art. There's no sure fire techniques nor equation involved. We are just trying to have a bloody damn good run every single time we cook something. Try doing it hundreds of time everyday and you will be confident with your technique and of course, your food. Of course food check is also a must in our place, as it teaches 'humility' as fellow cooks.
+Peter Mueller. You may not know this but in this particular restaurant, the chef does not select the ingredients for the meal he will cook. That is done by another person on the other side of the counter who knows the ingredients and accurately measures them for the chef.
Would help with a little description of the dishes he made and the type of ingredient used for the cooking process. Looks like normal chinese cooking style any restaurant could do.
im so jealous of the fact he can clean out his pan and dump it right next to the burner. one of the most annoying things is when youve got a slow dishwasher and you run out of pans on saute
If a restaurant is using fresh oil for ever single dish, someone is gunna start hating and complaint about how the chef is so wasteful and that the earth doesnt have unlimited resources. I am pretty sure every restaurant of any level re-use their oil. Expensive restaurant just reuse their oil less than a common restaurant around the corner. Imagine this:" A fryer contains 5 gallons of oil and a customer orders 5 pieces of fried chicken, then after the chicken finishes frying, the restaurant throws out the 5 gallon of oil and put in 5 gallons of fresh oil" Now imagine theres at least 50 orders of fried chicken a day in a normal restaurant, thats 250 Gallons of oil going to the sewage. Now one gallon of cooking oil is probably like 5 dollars. And 5 gallons of that equals to 25 dollars. Which means the order of fried chicken which probably cost 10 dollars, the restaurant lose 15, and no one fucking do business where they lose money. Why did I even have to type out such a long paragraph to explain common sense, people are so dumb these days and they just talk like they are shitting out of the ass.
furthermore, used oil isn't nearly as healthy as new, but it tastes better (as long as it's not burnt or too old...or both). Fried chicken places add new oil to used oil, not only because it's cost efficient, but the used oil makes the new oil taste better.
as long as you dont burn the oil is good and actually better because it absorbs from the ingredients. i dont mind his nails either, he hardly touches the food, nothing toxic. hypocrite germaphobes be breathing in polluted air all day - still farting around, still alive, still gonna die someday
uncle_gazpacho LMAO a fine example of cultural misunderstanding, yet again says something about the average aggression level of Chinese internet users, quite motherfucking high, sometimes can make you hella cracked lol. It's probably the mixed result of cultural insecurity and the face concept, just to be honest.
