Hong Kong’s next-generation dim sum

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Hong Kong has long been known as a place to find excellent traditional dim sum, but some innovative chefs in the city are reinventing the centuries-old Chinese cuisine using ingredients and culinary techniques from around the world. In this episode of Eat Drink Asia, Post reporter Lisa Cam talks with some of the most creative chefs in the city to discover the secrets to their revolutionary versions of familiar small-plate dishes. This episode of Eat Drink Asia is made with the support of Cathay Pacific.
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Опубликовано:

4 июл 2024

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Комментарии : 52

@HS-rb6vq Месяц назад

The creativity is insane

@maggiechan33 Месяц назад

I think the "squids in the sea" is DIVINE; appreciate that Chef Li appropriately placed the "squids" in a blue/teal casserole "vessel". Not very impressed by the other ones.

@changyone Месяц назад

dim sum is about comfort, not about leveling up only

@maggiechan33 Месяц назад

RIGHT, comfort and family.

@rachellaw6275 Месяц назад

The first chef from Chinese Library and Man Wah's chef is truly innovative. You can tell he has a strong understanding of classical flavours, like pairing apple with foie gras (offal cut) in order to create balance. The fried soup dish wo za is something I've only heard of in books, that's an example of imperial cooking right there, definitely going to try it when I go to HK next time. Most of the commenters don't understand that dim sum has always had changes, xiao long bao wasn't considered part of Cantonese dimsum until the 1950s when the Shanghai/Jiangnan chefs fled to HK to escape war.

@benzo1d Месяц назад

millenials like to take photos of everything they eat. i prefer the old dimsum.. no frill, filling and satisfying ones.

@maggiechan33 Месяц назад

Correct, esp when too many HK restaurants are closing, because the customers are going to Shenzhen for "cheaper food".

@lfishlegend Месяц назад

Great video, can really tell the work that went into it, Hong Kong dimsum is the best

@anadeoliveira-uw4rn Месяц назад

Great segment on dim sum! ❤

@nialoren1651 Месяц назад

This dim sum was elevated, creative, & artistic. While many will remain loyal to traditional dim sum - these chefs are what place HK on the map in pushing culinary innovation. It will certainly pique the interests of food experimentalists, global chefs, foodie aficionados, food fusion pros and cultured tourists who love elevated dining. Everything presented was beautiful and seemed mouthwatering. Would love to sample this fare this when I go to HK.

@bigboysoven01 Месяц назад

Awesome stuff thank you

@tanzil88 Месяц назад

Fusion and modern foods are fine but I will choose classic like xiumai, hagau, lomagai, etc all day any day.

@maggiechan33 Месяц назад

AGREE !!! I bet these "new age" dim sums cost >5x the traditional ones.

@yenneferives7974 Месяц назад

i love hongkong!!!!

@chinoyhealingfoodstravels8888 29 дней назад

Greetings from Redondo Beach 🇺🇸🇺🇸Nice food tour video🌷🌷

@Javy_Valen_Tain 14 дней назад

I need to go to Homgkong.

@tonychenh4142 Месяц назад

Well done

@yaumanto Месяц назад

great video

@existentialbaby Месяц назад

are dimsum same as momo?

@gojosatorunitennitengojosatoru Месяц назад

I love HongKong snacks.

@existentialbaby Месяц назад

5:00 he's very hard working though

@sensible202 Месяц назад

Hit or miss. It's a gamble.

@existentialbaby Месяц назад

i would like to eat it

@sbitsjustony Месяц назад

Yeah it is the next generation of dim sum for wealthy ones to enjoy.

@changyone Месяц назад

ugh if you could make a drink that could be flowing instead of changing the glasses, that could be accepted by young and old than you can replace tea.

@youpihat Месяц назад

Some Dim Sum in this video are truely a fusion of Chinese Dim Sum and Spanish Tapas ! The Dim Sum is the Chinese DNA which will never and ever change ! ---------------------------------------- 八角釀酒 = Famous France's apéritif "Anisette" !

@nelfacabualestenofo 28 дней назад

❤❤❤

@iantam3086 Месяц назад

It won't become popular. I don't think it will be the "Hong Kong’s next-generation dim sum ! "

@stevenchan3822 Месяц назад

畫蛇添足

@YENSELLNunez-cr4zr 29 дней назад

❤❤❤❤❤❤❤

@maggiechan33 Месяц назад

Har gow isn't "humble" at all; shrimp is quite expensive. Perhaps in Hong Kong shrimp is relatively cheaper, but shrimp has always been a high end food.

@pianoplayer1977 Месяц назад

Oh no, haute cuisine has reached the Dim Sum. Beautiful, but I prefer a little less beauty and a fuller stomach for the same amount of money spent

@isleephungry Месяц назад

😍😍😍😍😍🤤🤤🤤

@Hkchinese888 Месяц назад

Please retain the original HK dim sum, we don't need gimmicks and leave it to the circus. 😠👿

@FatBunny168 Месяц назад

water that stagnant is rotten and full of diseases. Water that flow is clean. Improve or fade to oblivions

@paulineteo2186 Месяц назад

I agree! I also prefer the original dim sum, no frills, just the great flavours

@isleephungry Месяц назад

I only have enough money to buy veggie curry🥴🥹😒

@Hkchinese888 Месяц назад

@@isleephungry try pagpag, it’s more affordable and environmentally sustainable.

@SigmaChadMaleionaire Месяц назад

@@isleephungry Come and visit me in china, i will treat you to yulin dog meat festival for free

@MudThought Месяц назад

It's like pairing pineapples to pizza. Is that innovation?

@aarcoh Месяц назад

XI JINPING IS A STRONG AND WISE LEADER. ITS VERY IMPORTANT THAT THE WEST RESPECTS XI JINPING AND NEVER COMPARES HIM TO WINNIE THE POOH

@bobmorane2082 Месяц назад

Winnie the Pooh is nice tho and everyone likes him it’s a really bad insult

@vhnmcccbc Месяц назад

What an insult for Winnie the Pooh to be compared to a fascist....

@alvindurochermtl Месяц назад

“Next Generation whatever” - meaning - I add my unnecessary tweak to proven classics everybody already loves, then I charge you three times the price more.

@ContrarianDC_KAF Месяц назад

Why be so cynical? Nothing is static. Not even the "proven classics" you speak of. They all evolved and incorporated something new. It may be expensive at first, but if it's a successful then others will copy at lower prices.

@alvindurochermtl Месяц назад

@@ContrarianDC_KAF why be cynical? Because I actually live in HK and know the score. That is why.

@ContrarianDC_KAF Месяц назад

@@alvindurochermtl Then bring back your British masters.

@aeronmics Месяц назад

That is no innovation, that is blasphemy.

@mellow-jello Месяц назад

This movement forgets the Chinese heritage of food. Leave the art to pottery. The ingredients are an upgrade, but no longer has the same language, and does not fit with the traditional dishes. Once new dim sum dishes are incorporated well into most restaurants, then you know you have success. Pairing tea based, non-alcoholic cocktails with dim sum nouveau is on the right track.