@@KyuubiReign he's boring, doesn't really say anything interesting or true despite talking so much, and just describes vibes...total gen z talentless creator
List of Items over Six Categories Dumplings 1:30 Siu Mai 1:52 Har Gow 2:10 Xiao Long Bao 2:47 Fungao 2:54 Chive Dumpling 3:12 Chao Zhou Dumpling 4:11 Leek Dumpling 4:27 Fried Glutinous Rice Dumpling 4:53 Fried Taro Dumpling 5:28 Lotus Leaf Sticky Rice Balls 6:29 Beef Ball 7:04 Pork Ball 7:15 Sticky Rice Meatball 7:36 Fish Ball 7:58 Large Fish Ball (Carp) 8:16 Sesame Ball Rolls 9:24 Crispy Shrimp Roll 10:06 Zhaliang 10:19 Shrimp Rice Roll 10:27 Beef Rice Roll 10:32 Shrimp Tofu Skin Roll (Bean Curd Roll) 10:52 Fried Tofu Skin Pork Roll Buns 11:49 Custard Bun [Sweet] 12:19 Char Siu Bao 12:34 Chicken Bao 12:55 Salted Egg Yolk Bun 13:10 Sweet Potato Bun 13:45 Pineapple Bun with Char Siu 14:03 Snow White Bun Miscellaneous 15:04 Pork Spare Ribs 15:29 Beef Short Ribs 15:47 Chicken Feet 17:13 Spring Roll 17:27 Spicy Stuffed Pepper 17:38 Lo Bak Go 18:02 Tripe 18:16 Taro Tower Dessert 18:52 Malaysian Cake 19:04 Black Sesame Roll 19:29 Tofu Pudding 19:37 Mango Mochi 20:06 Water Chestnut Cake 20:30 Egg Tart
This is peak food commentary! The best dim sum review video ever because there's knowledge of the texture and flavor and acknowledgement of effort that went behind the dish! Thank you for sharing the culture of our food Lucas & Eric!
I was the only kwai loh on the trading floor of an American bank in HK in the late 1980’s. We went to City Hall dim sum three days a week. The team delighted in my love for dim sum and willingness to eat everything. My lunches were very much like this video. It was heaven.
Splendid! Lucas and Eric together - totally funny, entertaining but incredibly knowledgeable and respectful of food texture, taste, presentation & technique. More please!!!👏👏👏
Really love this duo. Lucas and Eric play well off of each other and their technical breakdowns of each dish is a refreshing take compared to most other vlogs.
Best food content ever. Lucas geeking out over technical stuff and Eric interrupting just to say he doesn't think he can eat a whole Chao Zhou in one bite. True sibling dynamic❤
I grew up eating these dishes and never held much appreciation for it. The way Lucas and Eddie describe the flavors and cooking process brings a sense of respect and legitimacy for Chinese food that I haven't felt / seen before. Thank you for doing these videos. There is so much craft put into these dishes that are owed respect and study into. You're allowing me to rediscover foods in a whole new light
Another Eric and Lucas collab please! Hitting all my go to dim sum dishes...ha cheung, law bok go, tofu skin pork roll, nai wong bao, snow white bun, dan tat
I love seeing this format back! While I miss the last folks involved, it's nice to see it back with new and very fun to watch people! Whether the channel changes up the eaters or keeps it to Lucas, I will watch! Can't wait to see more, especially iconic NYC restaurants!!!
I broke out in laughter at 12:57 over the reaction Lucas had to the runny salted egg yolk getting on his hands. Bravo to BA for censoring it lol The Cantonese speakers know!
Wu gok is one of my absolute favourites. It's such a delightful mix of textures and has a really light crispiness you just can't find with other fried dishes.
Maybe he was in awe that he was allowing the bones to just fall to the plate rather than into his hand or a napkin (we were taught to pass the bones into our hand)
Keep these going, love Lucas explaining dim sum and the food I grew up with! 8:52 is the best with the attendants always pushing food onto your table 😂
I grew up going to Yum Cha in Ballarat, Australia and this hit the nostalgia really hard. So many similar dishes and a few favourites missing too. Love all of Lucas' videos, more please.
This video was great, I love that you guys were able to show your knowledge of dim sum and mention small little things that would go unnoticed by other food personalities. Hope to see more of this.
I actually went there today for the first time… The crispy shrimp rice roll is OUT OF THIS WORLD. They also had the pineapple bun..BUT it had the runny salted egg yolk in it. I literally thought I went to heaven after a bite I can’t wait to go back and have those again!!!
A correction on the sesame rolls they are not made with glutinous rice flour. They are usually made with water chestnut flour (馬蹄粉) which gives it a more slippery, bouncy chewy texture.
I love the spot very much. I pass by it all the time and my family goes there all the time also but I never had a chance to actually stop by. I’m glad that you guys are reviewing this
Lucas, you forgot Worcestershire sauce, especially for steamed beef balls. Here in Toronto, we still have pork skin/daikon/beef offals, like the traditional HK street eats & night markets. You have to visit Toronto/Markham, you will love the dim sum scene here.
Thank you for this video!!! As an Asian who was born in the Caribbean, you guys clarified the dishes I keep seeing when I go there but scared to take!!! Lolll. I LOOOOOVE the taro balls. I get them every time I go there
Lucas looks so cool!!! like a Terracotta Warrior.. I have Chinese ancestors and my Grandma's brother had the TW eyes.. I so wish I had got them too.. Great video... excellent
A couple decades ago, I would go to Dim Sum in San Francisco at a lovely place down by the wharf (no longer there) with a former boyfriend who was a foodie. He was the one who introduced me to Dim Sum and I loved it. Years later, when shrimp started the itch at the back of my throat, I knew it was also the end of being able to eat Dim Sum without caution and that is nothing short of tragedy. I still remember the lovely flavour combinations especially of the shrimp dumplings. Now I need to know what's in each before eating and some of them are a bit deceptive with just a glance. This video reminds me of the food I loved (that doesn't love me in the worst way possible). Seeing the enjoyment you're having with the wonderfully prepared dishes makes my mouth water but I sadly cannot risk the back of the throat itch. For a few years after the first time shrimp/prawns made my throat itch, I would occasionally try a little of my former fav foods until I acquiesced to the risk being too much (the itch did become more pronounced). It's so hard living in an area again (now in Vancouver/Richmond, BC) where there are Hong Kong style Dim Sum places and knowing I can't have any.
This place use to be the amazing palace diner. I was there everyday during 10th grade part of 9th and start of 11 until i dropped out. Years 87 88, Very close to john bowne high school. They used to have little jukeboxes on each table, it played the big jukebox.
The concept of dim sum is you eat whatever you like. But the words themselves don’t mean that. Dim 點Sum 心means a little bit of heart. It is through the enjoyment of the various dishes that the heart is touched. In Cantonese culture. we don’t say we are going to have dim sum (as a meal). Instead, we say we are going to drink tea 飲茶. It’s as much a time to socialize as it is a time to eat.
Oh wow, BA hasn't done one of these in ages! I always love these. I'd never have the whatever to eat so much. The guys did not disappoint! But appreciate the running commentary on what they were eating. These are guys who know what it is and how it's made, and it's great to hear. I really was increasingly surprised at how much they could pack in. Honestly, I thought for sure it was going to turn into that infamous Monty Python restaurant sketch. But they powered through it all. Kudos!
As a Native New Yorker who had been to quite a few Dim Sum places, I must say that I probably didn’t have about 3-5 of the mentioned dishes. I learned so much and appreciate the Dim Sum Masters. My American friends wonders why the Chinese loves to eat those chicken feet, and I’d explained that it’s the collagen benefits. However, I’m speechless on the cow’s stomach. 😂 It appears that both Eric and Lucas had a lot of fun on this video and I wonder how long it took them to eat all those dishes. Great job and also in keeping your white shirts clean!
Water chesnut cake is best served fried, caramelized on the surface to add crisp, and flavor. Sadly, almost all places in Toronto only serve them steamed nowadays.
Looks like I'd be going fora few of the rolls and the fish balls with the braised pork skin. I really like how the hosts presented all the dishes by cateogry and also say and the editors spell the proper chinese word so those who may not be as familiar with the items can ask for them at an authentic dim sum restaurant properly so the staff will not be as confused with what you are ordering or can write them down and show them to staff so nothing gets lost in translation.
Never have I seen a group tackle all the items on a dimsum menu with white shirts and leave without a stain. Take a bow Lucas and Eric!
Pros that’s why
its not that hard
@@knlei1you have never done it and never will
As a HongKonger, its not that hard xd
It's easy
Lucas has been a great addition to the BA chefs. He’s knowledgeable and interesting, and when he’s with Eric they play off each other so well.
hard disagree.
why@@bonaface
@@KyuubiReign he's boring, doesn't really say anything interesting or true despite talking so much, and just describes vibes...total gen z talentless creator
This is an interesting take, is there anyone that represents the opposite of your pov of Lucas that comes to mind?
why are you even entertaining the haters LMAO @@_angelfromtx
List of Items over Six Categories
Dumplings
1:30 Siu Mai
1:52 Har Gow
2:10 Xiao Long Bao
2:47 Fungao
2:54 Chive Dumpling
3:12 Chao Zhou Dumpling
4:11 Leek Dumpling
4:27 Fried Glutinous Rice Dumpling
4:53 Fried Taro Dumpling
5:28 Lotus Leaf Sticky Rice
Balls
6:29 Beef Ball
7:04 Pork Ball
7:15 Sticky Rice Meatball
7:36 Fish Ball
7:58 Large Fish Ball (Carp)
8:16 Sesame Ball
Rolls
9:24 Crispy Shrimp Roll
10:06 Zhaliang
10:19 Shrimp Rice Roll
10:27 Beef Rice Roll
10:32 Shrimp Tofu Skin Roll (Bean Curd Roll)
10:52 Fried Tofu Skin Pork Roll
Buns
11:49 Custard Bun [Sweet]
12:19 Char Siu Bao
12:34 Chicken Bao
12:55 Salted Egg Yolk Bun
13:10 Sweet Potato Bun
13:45 Pineapple Bun with Char Siu
14:03 Snow White Bun
Miscellaneous
15:04 Pork Spare Ribs
15:29 Beef Short Ribs
15:47 Chicken Feet
17:13 Spring Roll
17:27 Spicy Stuffed Pepper
17:38 Lo Bak Go
18:02 Tripe
18:16 Taro Tower
Dessert
18:52 Malaysian Cake
19:04 Black Sesame Roll
19:29 Tofu Pudding
19:37 Mango Mochi
20:06 Water Chestnut Cake
20:30 Egg Tart
You are the hero we need but don't deserve
I miss all of the dim sum places that used to be near my house, now most of the Chinese restaurants don't serve dim sum. 😢
You sir, are a gentleman and a scholar and we appreciate you!
Just reading this makes me want to go into a food coma.
YOU WIN THE INTERNET FOR THIS! 👏🏾👏🏾👏🏾
This is peak food commentary! The best dim sum review video ever because there's knowledge of the texture and flavor and acknowledgement of effort that went behind the dish! Thank you for sharing the culture of our food Lucas & Eric!
It’s the genuine “wa diu” that makes the salted yolk bun reveal even better
I would like to see these guys trying out a range of small bite cuisines: Spanish tapas, Greek mezes, Lebanese mezes, Japanse sushi. All of them.
Thats a great idea
yeah great idea for the most boring video ever!!! don't quit your day job.
IZAKAYA for Japanese food would be great!
Basque pintxos!
I think izakaya is a better match for the theme but YES PLEASE!!
I was the only kwai loh on the trading floor of an American bank in HK in the late 1980’s. We went to City Hall dim sum three days a week. The team delighted in my love for dim sum and willingness to eat everything. My lunches were very much like this video. It was heaven.
Splendid! Lucas and Eric together - totally funny, entertaining but incredibly knowledgeable and respectful of food texture, taste, presentation & technique. More please!!!👏👏👏
Really love this duo. Lucas and Eric play well off of each other and their technical breakdowns of each dish is a refreshing take compared to most other vlogs.
Best food content ever. Lucas geeking out over technical stuff and Eric interrupting just to say he doesn't think he can eat a whole Chao Zhou in one bite. True sibling dynamic❤
Lucas is awesome! He's so prolific, the way he describes food transcends the screen. Great video, thank you!
I grew up eating these dishes and never held much appreciation for it. The way Lucas and Eddie describe the flavors and cooking process brings a sense of respect and legitimacy for Chinese food that I haven't felt / seen before.
Thank you for doing these videos. There is so much craft put into these dishes that are owed respect and study into. You're allowing me to rediscover foods in a whole new light
assimilasian regrets
I very much like these hosts. Knowledgable, fun and not over the top with it.
Another Eric and Lucas collab please!
Hitting all my go to dim sum dishes...ha cheung, law bok go, tofu skin pork roll, nai wong bao, snow white bun, dan tat
12:51 Had to rewind and listen back to Lucas curse in Canto 😂
I love seeing this format back! While I miss the last folks involved, it's nice to see it back with new and very fun to watch people! Whether the channel changes up the eaters or keeps it to Lucas, I will watch! Can't wait to see more, especially iconic NYC restaurants!!!
I didn’t know Lucas and Eric was the duo I needed. Hilarious. Educational. And entertaining! This video is giving me life! Way to go guys!
they have so many videos together! their chefs night out is one of my favorites
@@cfsdgtr I didn't know they had a chefs night out series! Is that on another channel?
i think its on Munchies' channel@@TeamPocket
i think its on Munchies' channel@@TeamPocket
Each video Lucas is in makes me want to fly to and visit the restaurant. The same goes here. Looked incredible
Great blend of comedy, respect for food, and info. The chemistry made the 20+ mins fly by. thanks guys
totally agree!
Love how detailed and technical they are with each food item
love lucas’ ending comment for this video. thanks for reminding us what dim sum 点心 stands for! it warmed my heart a lot
their dynamic is so funny, on top of the informativeness about dimsum dishes and how they're made. such a fun video
We need more of this duo! Really enjoyed their chemistry
OMG. These 2 are funny together. Like 2 brothers daring to out eat each other.
Not "Say hello to your mother for me!"... Not THAT!!! 🤣😅
I broke out in laughter at 12:57 over the reaction Lucas had to the runny salted egg yolk getting on his hands. Bravo to BA for censoring it lol
The Cantonese speakers know!
I think he censored himself! He only said the first word! Nice save, Lucas!
We definitely know LOLOL
authentic Cantonese test
DLLM
Wu gok is one of my absolute favourites. It's such a delightful mix of textures and has a really light crispiness you just can't find with other fried dishes.
i dont think that was regret on Lucas' face so much as horrified awe when Eric was spitting the chicken feet bones out one by one 😂
Eric never have been hotter lol
His poor mother!
This is how we always ate fish as well lol. You just pop in a big piece of fish and spit out the bones
Maybe he was in awe that he was allowing the bones to just fall to the plate rather than into his hand or a napkin (we were taught to pass the bones into our hand)
Eric is a beast when it comes to eating the dim sum. Got to love him. And Lucas is just the best.
This is therapy! Love the chemistry between Lucas and Eric. Their commentary is as crisp as the Taro dumpling! Addictive!
Keep these going, love Lucas explaining dim sum and the food I grew up with! 8:52 is the best with the attendants always pushing food onto your table 😂
This is the best video Bon Apetit has ever put out and unlike Lucas halfway through, I have 0 regrets watching it
I grew up going to Yum Cha in Ballarat, Australia and this hit the nostalgia really hard. So many similar dishes and a few favourites missing too. Love all of Lucas' videos, more please.
This video was great, I love that you guys were able to show your knowledge of dim sum and mention small little things that would go unnoticed by other food personalities. Hope to see more of this.
These two are amazing together, such a fun duo and both experts in their own ways. More videos with the two of them, please!!
to have grown up eating here nearly every weekend of my childhood to seeing it documented and spoken about in this way is seriouss.
Thank you so much for repping flushing and Lake Pavillion. Glad they are back and doing well. There were so many items i need to go back and try !!!
we need these two together as a series for all sorts of cuisine or travel documentary
This video was amazing! Really enjoyed Lucas and Eric's commentary on dim sum and their perspective on some of the dishes.
glad to see that this series might be back. love and miss delaney but also love lucas.
Are we ignoring the cute Hello Kitty bandaid on Eric's finger? 😁 Can't go wrong with dimsum! Loving the in depth explanations of the food prep/items
Had dim sum all my life growing up with Cantonese parents but I've yet to encounter the crispy shrimp rice roll and now I need to go to NY to have it.
i like that they have very extensive vocabularies for taste profiles and bounce off each other very well and articulately
Appreciate all the Chinese content with Lucas always!
These dudes are naturals in front of the cam.....great job!
I didn't know taro dumplings are so magical. I love them even more.
I agree with the Taro, I go to my local dim sum place every Sunday and ALWAYS order 3 of those Taro dishes. Its so flavorful and nice.
I enjoyed this so much. Lucas and Eric are a great pair. I learned a few things and laughed at a lot of things with these two.
Great Idea to the continuation of this series, need to keep it going with such informed guests!
20:45 this moment was so funny them doing signalling eachother that they should probably eat that in one bite 😂
Been going to new lake pavilion for dimsum for as long as I can remember! So happy to see it featured here!
I actually went there today for the first time…
The crispy shrimp rice roll is OUT OF THIS WORLD.
They also had the pineapple bun..BUT it had the runny salted egg yolk in it. I literally thought I went to heaven after a bite
I can’t wait to go back and have those again!!!
I loved the zero regrets animation on Lucas at the end. well done to the editor there.
A correction on the sesame rolls they are not made with glutinous rice flour. They are usually made with water chestnut flour (馬蹄粉) which gives it a more slippery, bouncy chewy texture.
Yes, in think you’re correct.
This was so cool to have the techniques behind our fave dim sum dishes explained. Thanks Eric and Lucas! (also this made me really hungry LOL)
this was excellent, great hosts and what a wide range of bites. So much nostalgia, insight, cheffiness.
I love the spot very much. I pass by it all the time and my family goes there all the time also but I never had a chance to actually stop by. I’m glad that you guys are reviewing this
Lucas, you forgot Worcestershire sauce, especially for steamed beef balls. Here in Toronto, we still have pork skin/daikon/beef offals, like the traditional HK street eats & night markets. You have to visit Toronto/Markham, you will love the dim sum scene here.
Thank you for this video!!! As an Asian who was born in the Caribbean, you guys clarified the dishes I keep seeing when I go there but scared to take!!! Lolll. I LOOOOOVE the taro balls. I get them every time I go there
Lucas looks so cool!!! like a Terracotta Warrior.. I have Chinese ancestors and my Grandma's brother had the TW eyes.. I so wish I had got them too.. Great video... excellent
Happy to see this show back. (I still miss Delaney.) I also have been to both of Eric's restaurants, and they are spectacular!
This was immensely entertaining to watch, while also teaching me what to order the next time I get dim sum! Kudos.
the line at this place is always INSANE but its always worth it
Love that this "one bite of everything on the menu" series is back!! Hope to see many more.
"We're only gonna take one bite of everything"
Proceeds to stuff an entire siu mai in his mouth 😂
One bite is one bite 😁
I dont usually comment but i must say it, these two are so great as hosts
I’m 28 weeks pregnant and CRAVING dim sum 😫🤤 I haven’t had any dim sum in so long, I’ve gotta change that
A couple decades ago, I would go to Dim Sum in San Francisco at a lovely place down by the wharf (no longer there) with a former boyfriend who was a foodie. He was the one who introduced me to Dim Sum and I loved it. Years later, when shrimp started the itch at the back of my throat, I knew it was also the end of being able to eat Dim Sum without caution and that is nothing short of tragedy. I still remember the lovely flavour combinations especially of the shrimp dumplings. Now I need to know what's in each before eating and some of them are a bit deceptive with just a glance. This video reminds me of the food I loved (that doesn't love me in the worst way possible). Seeing the enjoyment you're having with the wonderfully prepared dishes makes my mouth water but I sadly cannot risk the back of the throat itch. For a few years after the first time shrimp/prawns made my throat itch, I would occasionally try a little of my former fav foods until I acquiesced to the risk being too much (the itch did become more pronounced). It's so hard living in an area again (now in Vancouver/Richmond, BC) where there are Hong Kong style Dim Sum places and knowing I can't have any.
This place use to be the amazing palace diner. I was there everyday during 10th grade part of 9th and start of 11 until i dropped out. Years 87 88, Very close to john bowne high school. They used to have little jukeboxes on each table, it played the big jukebox.
The most comprehensive video on dim sum, very nicely done, thank you for making me craving dim sum even more than ever!
They’re back!!! I desperately needed a shy boys club reunion.
The concept of dim sum is you eat whatever you like. But the words themselves don’t mean that. Dim 點Sum 心means a little bit of heart. It is through the enjoyment of the various dishes that the heart is touched. In Cantonese culture. we don’t say we are going to have dim sum (as a meal). Instead, we say we are going to drink tea 飲茶. It’s as much a time to socialize as it is a time to eat.
Oh wow, BA hasn't done one of these in ages! I always love these. I'd never have the whatever to eat so much. The guys did not disappoint! But appreciate the running commentary on what they were eating. These are guys who know what it is and how it's made, and it's great to hear. I really was increasingly surprised at how much they could pack in. Honestly, I thought for sure it was going to turn into that infamous Monty Python restaurant sketch. But they powered through it all. Kudos!
"Say hello to your mother for me" is my favorite quote now
Oh im so jealous of not living near this restaurant. I would devour anything with shrimp and pork. Well done guys.
As a Native New Yorker who had been to quite a few Dim Sum places, I must say that I probably didn’t have about 3-5 of the mentioned dishes. I learned so much and appreciate the Dim Sum Masters. My American friends wonders why the Chinese loves to eat those chicken feet, and I’d explained that it’s the collagen benefits. However, I’m speechless on the cow’s stomach. 😂 It appears that both Eric and Lucas had a lot of fun on this video and I wonder how long it took them to eat all those dishes. Great job and also in keeping your white shirts clean!
these ppl are smart! love learning through their commentary. still entertaining! also love the queens love
BA giving us what we wanted! Keep it up. Editing is on point!
I love Lake Pavilion! My family and I have been going there for years. Glad it was featured ☺️
Incredibly strong sibling energy between these two
I adore them together and how they explain everything too! Shy Boyz Club ❤❤❤
OMG CHEF LUCAS AND CHEF ERIC TOGETHER??!?!! SQUEAL!!!!!! ❤❤❤
I’ve been eating dim sum my whole life, and I learned (and laughed) SO much watching this video. Thank you, gents 🙏🏼
Super fun to watch these guys eat, more pls
I missed the back-and-forth with Lucas and Eric, I hope to see more
Water chesnut cake is best served fried, caramelized on the surface to add crisp, and flavor. Sadly, almost all places in Toronto only serve them steamed nowadays.
Lucas: 'I think it's going to hit a little later'
Also Lucas: *eyes glazed*
As a Cantonese banana, this was the dim sum 101 I always needed but was always too afraid to ask my family/elders about and be shamed. Thank you!
I love the banter of these guys haha
lucas fan club amazing commentator so fun and entertaining and i love all the technical appreciation
They need more episodes of both of these guys. Great combo
Looks like I'd be going fora few of the rolls and the fish balls with the braised pork skin. I really like how the hosts presented all the dishes by cateogry and also say and the editors spell the proper chinese word so those who may not be as familiar with the items can ask for them at an authentic dim sum restaurant properly so the staff will not be as confused with what you are ordering or can write them down and show them to staff so nothing gets lost in translation.
the immediate regret on Lucas' face after each big bite moment is sending me 😂
Lost opportunity to call the categories "sacks, balls, shafts, salty surprises, and creamy finishers" you know, just to be fun!❤
12:55 this might be the first time i've seen "diu" getting beeped on youtube, caught me off guard
The look on Lucas’ face when he picked up that tower of taro 😂
Thank you for doing this. The fellas knocked it out the park.
great episode! two great personalities geeking over lots of dim sum.
This was a great video, I don’t know who either of these guys are but I love them so much.
love lucas! Also, I've never seen the deep fried shrimp in Cheung fun in London. Wish they had them here!