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V professional presentation, thanks chef and looks amazing!

Yummy

He sounds like the Chinese Mr Bean.

Looks tasty. I’ll try this recipe.

Where’s the recipe ?

Olympic gold for totally bogus cookery and a demonstration of very poor knife skills

great curry!!

Would you add SMG and, if so, at what stage?

No mise en place, flimsy execution and NO marinade for the beef? "Hong Kong Fusion" may sound high class, but the cooking is low class. No wonder why so few comments. But thanks, I'll make sure to never go to your restaurant...

Legend! I can believe your content was hiding from me for so long. I hope you are still doing well. Thank you.

Definitely trying this version next time I make this. I love the small bowl of prepared vege .. and then the most massive bottle of cooking wine I have ever seen :D

No MSG? I use MSG in everything, especially Chinese cooking.

This is exactly what we get in Edinburgh! Thank you for this video.

No msg ???

Not sure if you’re familiar with Mise en place, but you should try it sometime. Lol.

Lovely, it looks so tasty.

No msg no good

Want to know a secret, use homemade chicken gravy from an English traditional roast as a base gravy, add the correct spices and you have a perfect sauce....

Never mind the idiot karens,if you want to call em shrimps you do so!,fantastic recipe,as well as your others.

What's the name of the sauce to give it color

That does seem like a very large batch for that burner and that size wok

One thing I've learned? There's as many variations and techniques as there are grains of rice in that wok! No two videos are the same. One says don't smash the rice and one is smashing the hell out of it. One says short grain rice while the other says long grain. One says use 'this and that' ingredient, while one doesn't use it at all. Basically? There's no 'right or wrong' way to make fried rice!

My mother, Chinese-Malay who grew up in Penang, used to add liver as well as the chicken/pork/prawns/egg. It added a depth to the meal that improved the taste - if that's possible! Only one observation to add, and it is about quantities. The normal sized domestic wok is far too small to cook for a large gathering/ I often have to make this for 8-10 people so I bought a huge wok. A domestic gas hob is legally restricted in terms of the size of the gas jet allowed so there are always problems getting enough of the larger wok surface heated sufficiently. I have solved by using my outdoor gas hob which is directly linked to a large bottled gas as this has a greater gas flow. I bring the hob into the house and place it on the domestic cooker and place the gas bottle close by. This solves the problem so I can use the large wok.

I love this concept of just going through the entire menu but with a home stove and equipment. Good stuff

Use cold water...no lumps.

This video was great, and thank you for the tips and advice as you went along. In sure it tastes absolutely delicious.

Thank you adding in the proper name of the dish and why it’s called that. Interesting to learn how it’s traditionally eaten as well - dish looked delicious- cheers

chick is not boiled fake chinees

Oh my gosh , it looks so delicious ..!!!!👏👍♥️♥️♥️♥️♥️♥️♥️♥️

Please its shrimp not shimps. Drives me nuts. 🍚

Apek talk to much ..bla bla

Best video ever😮😊

Very good!!!

Quite apart from the very good instructions about this dish (which I will try) I just have to say that Tak-Man Li speaks the MOST perfect colloquial English that I have ever heard from anyone that you might not expect to. That is meant to be praise. Please do not interpret this as condescending!. Best wishes.

He got that chef jacket in a box of cornflakes

It seems you like what you do with passion

You had me until you added salt then said "all the way from Singapore"...LOL It's a Cantonese dish that was introduced in Hong Kong. But this is another interesting way to make it.

No msg, No onion, no mushroom not even a dollop of garlic. Must be quite bland that.

Good Chinese curry always has MSG & other seasoning yours unfortunately didn't have any seasoning. Am sure it only tasted of curry powder & flour??

Wish we could hear the chef better.🙏

This looks great but I prefer my lemon chicken on the bone. Meat just tastes better when cooked with the bone in my opinion.

No msg?

You forgot the other half of the onion. Doh!

Looks really delicious

Looks great, but the only thing was the vigorous mashing of the rice.....I would take a much more gentle approach to make sure the rice grains dont get broken down....presentation purposes mainly...👍👍👍🇬🇧

The secret is out, A lot of Chinese Takeaways use Goldfish Brand Chinese Curry Past. You couldn't buy it unless you were wholesale. Now you can. You can find it in UK supermarkets now. This video is pointless. Share your secrets or go home! Oh, you are home LOL🤣

Almost every fried rice recipe I watched includes garlic, shallot and ginger. Yours has none?

Wow thanks can't wait to try this at home...

My favorite along with Beef Chow Fun .

Good stuff