I love this guy, hope to find more of his episodes im going to watch them all! "Look at dis!!" "Whoaaaaa~" Hahah he's the best!!! Brings back alot of great childhood memories watching him on TV.
The first restaurant Martin goes to here is still around, except the neighbourhood around it doesn't really quite exist anymore. There's still a bit of it around, but since most of the residents have moved away from there it became rundown for a time until now where it's not so much a "Chinatown" anymore, but more of a gentrified area these days. Kinda sad to think about since I spent a lot of my childhood every weekend there. When I pass by it now, I just simply don't recognize it anymore.
Jat Tan: I used to watch them both. Martin Yan has been around a long time. A couple of his old shows, one with Jacques Pepin. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Hud416Y0Wn4.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uXMVfw5F8C0.html
@@danpt2000 Stephen Yan is from Canada and had his own cooking show on the CBC in British Columbia called Wok With Yan. Martin Yan has been on US TV forever, since the 1970s.
I have no problem killing lobsters, they have no central nervous system. I wouldn't taunt a person with a fish though. I am pretty sure they feel pain....
all living beings, even plants feel pain. Google "Cleve Baxter", he conducted an experiment and called it "the secret life of plants". Here on youtube you can find it too.
@@finalbossd that doesnt mean they dont feel it .. it just means they dont feel it the way we do ... plants dont have them and they still recognise pain or dismemberment ... trees do as well ... lobsters do feel pain and shy away from it ... if you want to make their suffering less of a problem place them in the freezer for a few minutes so they go into a hibernation type sleep and then they dont feel the heat as easily
Chinese restaurant has the cheapest price. Our mall has a side dim sum selling side and they dim sum are 75 cent to 150. Cheap. Two young girls was working the cashier. And this white lady in front of me tells them, how can’t it be so cheap, how much are they paying you. I taught that was funny. The girls didn’t say but were laughing. Maybe the daughters
Since corn is not native to China, I'm surprised that is used often in Chinese and Cantonese cuisine. At least he uses Nova Scotian lobsters as they are the best.
yeah ... I get a kick out of people passing off rock lobster as atlantic lobsters ... the first noticeable difference is when cooked atlantic lobster is all red ... rock lobster or carribean lobster is mottled green and red ... and the lobsters he used were one of each ... the the female he showed was a caribean one the male was atlantic .. the female atlantic lobster has furry feet first at the tail while the male has hard ones ... otherwise known as ovipositors ... yup that's how they get the job done
Even I don't like it , so what more about the poor things ? . . . . . . The humane approach would have been to put them in the freezer for 15 minutes to let them go to "sleep" first . . . I am pretty sure that it will not affect the taste one tiny bit , but the cook was just too darn lazy .
You answered the question yourself. Because of British governance and American business ties, most people from Hong Kong can speak very fluent English, albeit with an accent, and most have both chinese and English names.
Goining, too show some pro bono.....on all my ingrediant to show some respect, to "one" that had, some where, I will show some respect, and please, show the indians on the show, think, it was more cool.... watchit, he a brah....
