Few people understand not only how hard it is to get three stars, but more so to maintain them. Unbelievable that they have kept that level of excellence for ten years. Incredible!
@@Paldiamar it's easier to maintain 3 stars than it is to earn them. once you attain 3 stars you would have have all of the infrastructure and personnel around you set up already, and all you would need to do is just execute every night.
@@MarcusAurelius7777 Yeah, yeah, yeah. Well I agree with the OP. He makes perfect sense. Unless, of course, you want to provide us with a long list of restaurants that have maintained 3 Michelin stars for 10 years. I'll wait.
Yup. I definitely take pride in the Cantonese language. I wish I knew mandarin. But being able to communicate with first generation cantonese people, helps me improve or practice my language more. I'm married to venezuelan and still haven't had the chance to practice Spanish yet🤦🏻♂️
So many salty comments ! Firstly the restaurant isn't forced to accept the stars, if they don't think they are valid or don't care they can refuse. Nobody knows who the reviewers are, they could well be people from HK, so lets not say they are from France and don't know how to rate Chinese food. I didn't see any evidence that the restaurant adjusted their cooking style to suit western tastebuds. This is high priced restaurant popular with local rich people as well as tourists. Also there is nothing wrong with using non-traditional ingredients to create new flavour combinations. Restaurants in every country do it ! They are still using the traditional cantonese cooking style. I didn't see them doing any of the molecular gastronomy type stuff.
Why is everyone going crazy, they make good food, its exciting for asians to try new things made the cantonese way and frankly to me this actually looks super tasty. The staff are clean cut and dedicated, the food is well presented and looks smart and appetizing why is everyone complaining? They experiment and apply new ways to make chinese food tasty, its fresh and inviting!
love to see the head chef act so humble and look at his staff with such respect. its no wonder hes able to keep three stars since he doesn't cook for himself but for his culture, for his staff, and for his customers
I don't get why so many people are against Asians pushing the boundaries of their food. Western food is suppose to keep innovating and integrating ingredients from all over the world while Asian food is somehow supposed to remain as "traditional" as a badly dubbed Kung Fu movie...
Chinese cuisine is actually SUPER progressive. I find sashimi and goose liver (not quite Foie Gras) on the menu when I go out to eat all the time! They just like to incorporate the ingredients INTO their dishes. Japanese is more tradition-bound, but that's changing as well thanks to the Japanese take on foreign restaurants
I don't think anyone is against? If Asian food was 'traditional' there would be no chilli peppers or corn or potatoes in cuisine and that would make Chinese food difficult to cook and Indian food impossible. But I guess people want Asian food to keep true to the cooking techniques and philosophy of how they cook just so the whole world doesn't end up eating fusion cuisine and also because those classic recipes have been perfected over hundreds of years, would be a shame to lose them or to change them.
I love how he embodies traditional asian values into his restaurant. It's a family. His staffs are his partners and the customers his children. With all the intense culinary competition and high tension in michelin starred restaurants in the west this is such a delightful relief.
He's a very humble man. I like him! I like it when he said that he doesn't put the pressure on his staff. And that he doesn't only call them "my staff" but also PARTNERS. I really like that. I think that's the thing that is missing in most of the workplace.
I love how this guy said he doesn't have any particular inspiration in becoming a chief, just wants to make a living, ease out some of the financial pressure of his mom and slowly work his way to the top.
Great video. And a great view of quality Cantonese cuisine at the top of the pyramid. It was much more enjoyable watching this real kitchen action than those of many other Michelin-star places where they spend so much time dressing up the plates and forget about the food quality.
Lots of punk like comments, what's up w/ that??? The best part of this video: here is a very dedicated and sincere old timer who started in this tough trade when he was only 12/13 years old, and stuck to it for 40 plus years of his life, such dedication not known in today's make believe Matrix. Most punks don't get it, many fields in today's world is missing that secret ingredient we old timers call honor/tradition/dedication, which makes the world wonderful and good to live in. I tell many lawyers, MD's, engineers, programmers, high degree MBAs, etc: If you cannot name 3 things you have accomplished worth noting in your life, then you have not lived at all.
3 stars isn't just about the food; wait service, restaurant design, efficiency, even coffee and wine all matter. The overall experience gets you 3 stars
I have deep respect for the Head Chef and all of the Chefs at that restaurant. I agree with the Head Chef that seeing young people focused and totally involved with their work is a satisfying experience for everyone involved - the Head Chef, all of them as co-workers, the owners, and - of course - the customers. I would love to visit Hong Kong and dine at that restaurant.
I've been to Lung King Heen many times both for lunch and dinner. I really love the dim sums there especially buns with BBQ pork and pine nuts and steamed rice rolls. But dinner pales in comparison with lunch. The food is actually quite disappointing considering the price. Lunch is much better value for money. That's why nowadays I usually just go there for lunch. If you want to enjoy the full range of dim sums (not many choices in any event), you need to come during weekends and public holiday and book way in advance. Based on my experience, I need to book 2 to 3 months ahead for a table for 4.
"Been there many times for both LUNCH and dinner" =/= says the dinner menu is disappointing what o.O you willing to book 2-3 months in advance bro, rofl idiot
Dill Pickle i don't see anything idiotic about it. I said I loved the dim sums there and lunch was much better value for money. That's why I was willing to book 2-3 months in advance.
HeAdSpInNeR96 For lunch, if a group of 4 want to eat decently and leave not still feeling hungry (but not stuffed), expect to pay between USD 70 and 80 per head. This will include tea, some dim sums (including (a) the abalone and diced chicken pastry and (b) the steamed lobster and scallop dumpling both of which is charged by piece), some fried noodles/rice, some vegetables and a dessert. But, drinks other than tea isn't included. It's hard to say for dinner. It really depends on which kind of dishes you order if you go a la carte since some of the wagyu beef and seafood dishes can be really expensive. But as I say, I prefer lunch there.
Long King heen is a very nice restaurant, with great food, and customer service. They have a branch restaurant in Richmond/Vancouver, my parents love their food.
Belated congratulations for the stars. Here in the USA, the dreaded americanized ubiquitous "chinese takeout" restaurant scene is slowly giving way to much more authentic and seasonal regional cuisines, in tandem with changing tastes and a broader interest in global cuisines in general. Given a choice between chicken chow mein (shudder), and say stirfried cumin lamb from Beijing style cuisine (yum), I will nearly always choose the latter, and that is just one of many regional styles in china. It gladdens me to see our cultural blinders slowly falling away ... it is not true everywhere, but it is definitely happening here on Long Island.
Every business regardless of what type of business is as good as their leaders and their ability to guide the staff. Every leader is as good as the staff who executes those request. Such consistency can only be maintain, if the staff respects their leaders. Great job for keeping the 3 Michelin Stars.
lmao imagine Gordon Ramsay running a kitchen like that. "i haven't assaulted or fired any of my staff today and i haven't screamed my head off at anyone....gotta remedy all of that immediately"
I like how chef Chan said it's not like he had the passion or ambition. More often it's the hardwork, effort and consistency that go first. Over time passion finds you.
Where are the other four 3 star restaurants? Michelin site lets you sort restaurants only after you select a region in the world, which is very inconvenient for just searching for all the 3 star Cantonese restaurants worldwide..
The thing with Michelin star is: They're unfair No offense to Japanese (as I eat sushi), but how does one shop gets michelin stars and the others are not? As far as I know (I've eaten countless high-end sushi across Japan), the shop that received the stars DOES NOT INNOVATE, they just do the same thing continuously for decades without changing a single thing (without innovating, breaking the boundaries, making new stuffs) Imagine if Eleven Madison Park keeps doing the same dishes for an entire year without innovation? The stars will be removed. *There are many Japanese restaurants that are continuously innovating, but it's a shame that they don't receive the spotlight.
I hope the executive chef and all the rest take care of their mental health. Keeping stress to yourself is a recipe for a downward spiral. Too many chefs have already lost their lives in this industry.
For the world, the Three Stars was history. For me, it was another plate of perfectly flash boiled gai-lam. - A certain amazing, humble chef by the name of Chan
That is really inspiring. I wonder if they improve some cantonese vegan recipes too. With their level of skills, what they can achieve is far ahead than what is usually availible.
Working on a chinese kitchen is really tough the heat, pressure,emotional stress and physically tiring especially if you're young and your colleagues has an internal issues with each other seeing this executive chef wanting his employees to be working as.one and not pressuring his employees and looking out for the young chefs makes wanna work in this kind of environment.
Michelin makes good tires, that's for sure. But when it comes to food I don't give it a damn. Because many good restaurants are hidden gems spread through the city and you only get to it when you live there long enough.
As a Hong Konger, I believe that the term "breath of wok" could be better translated as the "essence of the wok" or the "spirit of the wok" - it's one of the most fundamental pillars in chinese cuisine
abraham awodi The chef doesn't know how the translator interpreted it. What the chef is saying can be translated as breath of the wok but someone who knows chinese cooking as well would have a more accurate translation. And yes, I speak cantonese.
This guy is Zen AF. I can totally see why his restaurant is a 3 Michelin star caliber front in the way he treats/views his staff and his customers. He also looks a bit like Bolo Yeung from Bloodsport.....
It started by accident. They created their tour guide so people would drive and need tires. Seriously. Once those customers started flocking to the places they recommended the stars were created.
@@lovefromethan Vietnam literally has dog meat restaurants and pet dogs are frequently kidnapped and sold (as food). But to be objective, there's really nothing wrong with eating dog meat. Why is it okay for the West to impose its own moral values on other cultures? You don't see the West cutting back on beef consumption even though people in India see cow meat as taboo. Why do Asians in Asia have to respect the cultural taboos of white people, when white people flagrantly disregard the cultural taboos of Asians living in Asia? It's always Western morality above everyone else. The mantra that "West is Right," or more explicitly, "White is Right." I know Vietnam was colonized by the French so you can't help but to pedestalize them, but please stop putting white people on a pedestal--it's embarrassing.
I’m not judging wether this restaurant deserves it or not because I’ve never been there , but those restaurants awarded Michelin stars recently in Taiwan are overrated. We local are not so impressed about their food, and believe me there are others out there deserves the award much more. However, if the foreigners are willing to overpay for the meal you are welcome to do so. After all it is the safest bet when you are not familiar about the area, and at the very least you can show off your Michelin foodie on social media and get a couple thumb up...
It's not that few Chinese restaurant qualify Michelin, but that true Chinese cuisine is too little known and experienced outside China. Open a stirfry restaurant in Beijing or Chongqing and you'll close up on the third day.
In a country as big as China with such amazing cuisine, I'ma have To assume Michelin is just late getting there... As I'm sure they are with so many other countries
Let’s be honest, Asian cuisines are complicated and difficult to master. The most difficult part is to use basic food material to crest a delicious dish while in the west will use expensive materials. If you throw a live lobster in a pot and it will come out tasty.
The only western ingredient they incorporate with their dishes is the truffle. Besides that they modify their dishes a little supposedly taste wise. To be able to get three stars would mean to be playful with your cooking style. I'm surprised he maintained the stars for 10yrs. Most restaurants lose em after a few years
Well-earned. But generally, more pomp gets you more Michelin stars. They don't focus enough on the food itself. There are so many places making superior food that get two stars and one star because their place settings aren't pretty enough or other meaningless ephemera.
He only goes wild when someone is being purposefully an idiot or when he is in front of the camera. Watch him in his own actual kitchens with his own staff and you can see during a smooth service he’s composed.
![30 ชั่วโมงคนเดียว บนรถไฟชั้น 3 โซเวียต [Around The World Ep. 2]](http://i.ytimg.com/vi/MlE9boAVqDA/mqdefault.jpg)
Few people understand not only how hard it is to get three stars, but more so to maintain them. Unbelievable that they have kept that level of excellence for ten years. Incredible!
Hello
@@Paldiamar it's easier to maintain 3 stars than it is to earn them. once you attain 3 stars you would have have all of the infrastructure and personnel around you set up already, and all you would need to do is just execute every night.
@@Paldiamar kom nu
Everything we hear is an opinion, not a fact. Everything we see is a perspective, not the truth.
@@MarcusAurelius7777 Yeah, yeah, yeah. Well I agree with the OP. He makes perfect sense. Unless, of course, you want to provide us with a long list of restaurants that have maintained 3 Michelin stars for 10 years. I'll wait.
Heh, what makes me happy is listening to them speak Cantonese. It's so refreshing to hear. Kudos to you Lung King Heen!
Yup. I definitely take pride in the Cantonese language. I wish I knew mandarin. But being able to communicate with first generation cantonese people, helps me improve or practice my language more.
I'm married to venezuelan and still haven't had the chance to practice Spanish yet🤦🏻♂️
So many salty comments ! Firstly the restaurant isn't forced to accept the stars, if they don't think they are valid or don't care they can refuse. Nobody knows who the reviewers are, they could well be people from HK, so lets not say they are from France and don't know how to rate Chinese food. I didn't see any evidence that the restaurant adjusted their cooking style to suit western tastebuds. This is high priced restaurant popular with local rich people as well as tourists. Also there is nothing wrong with using non-traditional ingredients to create new flavour combinations. Restaurants in every country do it ! They are still using the traditional cantonese cooking style. I didn't see them doing any of the molecular gastronomy type stuff.
juandenz2008 for real, there's enough salt here to fill the Dead Sea.
create two menus.. the michelin menu and the traditional menu..
As he said in the end..as long as customers are happy and they keep coming back to eat.. who cares about anything else?
Red Jhon You mad that your israel loving hick village doesnt get any star? 😂
juandenz2008 molecular gastronomy? thats a fancy way to say msg.
Why is everyone going crazy, they make good food, its exciting for asians to try new things made the cantonese way and frankly to me this actually looks super tasty. The staff are clean cut and dedicated, the food is well presented and looks smart and appetizing why is everyone complaining? They experiment and apply new ways to make chinese food tasty, its fresh and inviting!
love to see the head chef act so humble and look at his staff with such respect. its no wonder hes able to keep three stars since he doesn't cook for himself but for his culture, for his staff, and for his customers
I don't get why so many people are against Asians pushing the boundaries of their food. Western food is suppose to keep innovating and integrating ingredients from all over the world while Asian food is somehow supposed to remain as "traditional" as a badly dubbed Kung Fu movie...
Chinese cuisine is actually SUPER progressive. I find sashimi and goose liver (not quite Foie Gras) on the menu when I go out to eat all the time! They just like to incorporate the ingredients INTO their dishes. Japanese is more tradition-bound, but that's changing as well thanks to the Japanese take on foreign restaurants
I don't think anyone is against? If Asian food was 'traditional' there would be no chilli peppers or corn or potatoes in cuisine and that would make Chinese food difficult to cook and Indian food impossible. But I guess people want Asian food to keep true to the cooking techniques and philosophy of how they cook just so the whole world doesn't end up eating fusion cuisine and also because those classic recipes have been perfected over hundreds of years, would be a shame to lose them or to change them.
Obviously not the case when westerners award this place 3 stars, and have been for 10 years. Stop inventing victimhood.
@@FoieGras You are 100 per cent correct.
Who is against that? No one is stopping anyone from opening a restaurant.
I love how he embodies traditional asian values into his restaurant. It's a family. His staffs are his partners and the customers his children. With all the intense culinary competition and high tension in michelin starred restaurants in the west this is such a delightful relief.
You can feel how much the Head Chef loves his team. Exactly why this Restaurant is successful. Kudos to leaders like him.
I'm Cantonese and can tell you that this restaurant is legit
majornewb I wanna visit someday in the future, but bet they have really high price?
And the size, does the dish make you full?
Yeah, the three Michelin stars for ten straight years gave it away :/
Do they serve traditional dog meat and snake soup ?
@@lovefromethan nope
@@lovefromethan eating dog is illegal there
He's a very humble man. I like him! I like it when he said that he doesn't put the pressure on his staff. And that he doesn't only call them "my staff" but also PARTNERS. I really like that.
I think that's the thing that is missing in most of the workplace.
I love how this guy said he doesn't have any particular inspiration in becoming a chief, just wants to make a living, ease out some of the financial pressure of his mom and slowly work his way to the top.
Great video. And a great view of quality Cantonese cuisine at the top of the pyramid. It was much more enjoyable watching this real kitchen action than those of many other Michelin-star places where they spend so much time dressing up the plates and forget about the food quality.
Everyone: complaining about people complaining.
Me: can’t find a single complaint.
Same lol
Because it's been removed by the CCP
Lol so true
Lots of punk like comments, what's up w/ that??? The best part of this video: here is a very dedicated and sincere old timer who started in this tough trade when he was only 12/13 years old, and stuck to it for 40 plus years of his life, such dedication not known in today's make believe Matrix. Most punks don't get it, many fields in today's world is missing that secret ingredient we old timers call honor/tradition/dedication, which makes the world wonderful and good to live in. I tell many lawyers, MD's, engineers, programmers, high degree MBAs, etc: If you cannot name 3 things you have accomplished worth noting in your life, then you have not lived at all.
name me your 3 accomplishments please ?
Dale Sayer guess he had not lived at all...
I really love southern Chinese food. Hope I'll visit Hong Kong 1 day
He shows lots of respect to his stuff , that's something that defines a leader ✌🏼
Michellen make good tyres
tires
...and bad food critics ! ...LoL
This was one of the best meals of my life.
can you please describe more about your experience? thanks
That chef literally looks like the end boss of Chinese cooking.
Chef: 3 Michelin stars? Sounds nice... whatever those are... Now get outta my way, I got customers to take care of.
They see him boilin'. They hatin'. Patrollin' tryna catch him boilin' curry.
I don't care other comments, when he is based in Hong Kong and speak Cantonese, I'm proud
Glad seeing the country of Hong Kong having such awesome restaurants.
3 stars isn't just about the food; wait service, restaurant design, efficiency, even coffee and wine all matter. The overall experience gets you 3 stars
Much Pride and Respect 🙏🏼
I have deep respect for the Head Chef and all of the Chefs at that restaurant. I agree with the Head Chef that seeing young people focused and totally involved with their work is a satisfying experience for everyone involved - the Head Chef, all of them as co-workers, the owners, and - of course - the customers. I would love to visit Hong Kong and dine at that restaurant.
Congrats! A wonderful achievement!
always good to try new things, that leads to a better society.
Says me. and most people.
What a lovely boss he has such a nice attitude
Such pride. I would love to eat at a place with such a great leader
I've been to Lung King Heen many times both for lunch and dinner. I really love the dim sums there especially buns with BBQ pork and pine nuts and steamed rice rolls. But dinner pales in comparison with lunch. The food is actually quite disappointing considering the price. Lunch is much better value for money. That's why nowadays I usually just go there for lunch. If you want to enjoy the full range of dim sums (not many choices in any event), you need to come during weekends and public holiday and book way in advance. Based on my experience, I need to book 2 to 3 months ahead for a table for 4.
"Been there many times for both LUNCH and dinner" =/= says the dinner menu is disappointing what o.O you willing to book 2-3 months in advance bro, rofl idiot
Dill Pickle i don't see anything idiotic about it. I said I loved the dim sums there and lunch was much better value for money. That's why I was willing to book 2-3 months in advance.
Terence Wong How expensive is it to eat there for lunch and dinner? And do you get full or are the courses small?
HeAdSpInNeR96 For lunch, if a group of 4 want to eat decently and leave not still feeling hungry (but not stuffed), expect to pay between USD 70 and 80 per head. This will include tea, some dim sums (including (a) the abalone and diced chicken pastry and (b) the steamed lobster and scallop dumpling both of which is charged by piece), some fried noodles/rice, some vegetables and a dessert. But, drinks other than tea isn't included.
It's hard to say for dinner. It really depends on which kind of dishes you order if you go a la carte since some of the wagyu beef and seafood dishes can be really expensive. But as I say, I prefer lunch there.
Dill Pickle do you have basic reading comprehension, rofl idiot
Long King heen is a very nice restaurant, with great food, and customer service. They have a branch restaurant in Richmond/Vancouver, my parents love their food.
Belated congratulations for the stars. Here in the USA, the dreaded americanized ubiquitous "chinese takeout" restaurant scene is slowly giving way to much more authentic and seasonal regional cuisines, in tandem with changing tastes and a broader interest in global cuisines in general. Given a choice between chicken chow mein (shudder), and say stirfried cumin lamb from Beijing style cuisine (yum), I will nearly always choose the latter, and that is just one of many regional styles in china. It gladdens me to see our cultural blinders slowly falling away ... it is not true everywhere, but it is definitely happening here on Long Island.
I am a Chinese national and I enjoy Panda Express a lot thank you very much :)
@@RylHango Nothing to be ashamed of - we all have our guilty pleasures. 😊
Wow, thanks for sharing this video.
I don’t know why, but this made me cry! What a caring man.
Now this is the kind of Michellun star restaurant I love. All for the food and costumer satisfaction. No gimmicks
Yesss!! When I can help out someone younger than me it’s freaking gold!!
Such beautiful words I love it.
Making Hong Kong proud 🇭🇰❤
Every business regardless of what type of business is as good as their leaders and their ability to guide the staff. Every leader is as good as the staff who executes those request. Such consistency can only be maintain, if the staff respects their leaders. Great job for keeping the 3 Michelin Stars.
Can't wait for there to be another rating system that has the range of palette to recognize more places like this.
Wdym
lmao imagine Gordon Ramsay running a kitchen like that. "i haven't assaulted or fired any of my staff today and i haven't screamed my head off at anyone....gotta remedy all of that immediately"
Don't bother reading the comments.
Robert Geran But without reading them, I wouldn't have found yours. Also, I read your comment...
I’d say : RESPECT
Let's be honest. Asian food tastes better than Western food.
We put asian cracc on it thats why
What a stupid thing to write.
Ben Robbins lol you mad?
xxdarkslayer lord damn how u kno im triggered?
Azyatic I was talking to the white guy lol
“Michelin stars are of no use if our customers are not satisfied.” (Quote might not be exact)
I love that the owner has that attitude.
Simply amazing. Great leadership.
I like how chef Chan said it's not like he had the passion or ambition. More often it's the hardwork, effort and consistency that go first. Over time passion finds you.
Where are the other four 3 star restaurants? Michelin site lets you sort restaurants only after you select a region in the world, which is very inconvenient for just searching for all the 3 star Cantonese restaurants worldwide..
The thing with Michelin star is: They're unfair
No offense to Japanese (as I eat sushi), but how does one shop gets michelin stars and the others are not?
As far as I know (I've eaten countless high-end sushi across Japan), the shop that received the stars DOES NOT INNOVATE, they just do the same thing continuously for decades without changing a single thing (without innovating, breaking the boundaries, making new stuffs)
Imagine if Eleven Madison Park keeps doing the same dishes for an entire year without innovation? The stars will be removed.
*There are many Japanese restaurants that are continuously innovating, but it's a shame that they don't receive the spotlight.
I hope the executive chef and all the rest take care of their mental health. Keeping stress to yourself is a recipe for a downward spiral. Too many chefs have already lost their lives in this industry.
Yeah Hong Kong number one!! We cooking good
Admirable
For the world, the Three Stars was history. For me, it was another plate of perfectly flash boiled gai-lam.
- A certain amazing, humble chef by the name of Chan
That is really inspiring. I wonder if they improve some cantonese vegan recipes too. With their level of skills, what they can achieve is far ahead than what is usually availible.
Western chef, especially Gordon should take this chef master as an idol. Keep calm and relaxed and you will lead better
He says "partners" and not "chefs" !
La comida Cantonesa es deliciosa, en mi ciudad tenemos un Chifa Cantones que sirve variantes vegetarianas.
Aha are there literally last week in Hong Kong, just came back home yesterday
A solid team work is important for any great kitchen....
Working on a chinese kitchen is really tough the heat, pressure,emotional stress and physically tiring especially if you're young and your colleagues has an internal issues with each other seeing this executive chef wanting his employees to be working as.one and not pressuring his employees and looking out for the young chefs makes wanna work in this kind of environment.
Great achievement
The boss seems so nice esp. with 3 stars
The recipe for this comment is one part “Wow, congratulations!” and one part “Well it’s about friggin’ time.”
Omgosh I hope to go some there one day and meet him!!!!
為我哋香港人爭光
Michelin stars are of no use if the customers aren't satisfied. These are true words of wisdom.
⭐️✨👑✨⭐️ King of cuisine. This is Wonderful . Great to see . 💞
Michelin makes good tires, that's for sure. But when it comes to food I don't give it a damn. Because many good restaurants are hidden gems spread through the city and you only get to it when you live there long enough.
i love hong kong!!
0:38 Imagine winning a Michelin and then going "cool now get back to the goddamn dish boi"
This video make me sooo hungry.
As a Hong Konger, I believe that the term "breath of wok" could be better translated as the "essence of the wok" or the "spirit of the wok" - it's one of the most fundamental pillars in chinese cuisine
John Doe So you are rewriting his interpretation of it with your own? Remember, a quarter has more than one side.
I would trust a local more than the translator of a video.
abraham awodi The chef doesn't know how the translator interpreted it. What the chef is saying can be translated as breath of the wok but someone who knows chinese cooking as well would have a more accurate translation. And yes, I speak cantonese.
So endearing :)
Best chef.,.your guys looking good
This guy is Zen AF. I can totally see why his restaurant is a 3 Michelin star caliber front in the way he treats/views his staff and his customers. He also looks a bit like Bolo Yeung from Bloodsport.....
Proud
I gotta mention this to my Mum! 😋
This gentleman is the complete opposite of Gordon Ramsay.
🙏🙏🙏
more honnest and affordable restaurants should get more recognition.
God I love Dim Sum...
Someone please tell me how a tire company became leaders in the field of judging food.
It started by accident. They created their tour guide so people would drive and need tires. Seriously. Once those customers started flocking to the places they recommended the stars were created.
bobaddaski really? I thought he was trolling with his questions
how do you think the michelin man got so fat? he went around eating at all the restaurants and came up with his own rating system
them: this doesn't taste like tire! zero stars!
chef: it's food, it's not supposed to taste like tire..
because the found out that rubber is edible
We always knew cantonese cuisine is the best....why you ask because The Dragon Throne said it so since ancient time:)
"Hong Kong numba one!"
Numba wan dog meat!
@@lovefromethan Vietnam literally has dog meat restaurants and pet dogs are frequently kidnapped and sold (as food).
But to be objective, there's really nothing wrong with eating dog meat. Why is it okay for the West to impose its own moral values on other cultures? You don't see the West cutting back on beef consumption even though people in India see cow meat as taboo. Why do Asians in Asia have to respect the cultural taboos of white people, when white people flagrantly disregard the cultural taboos of Asians living in Asia? It's always Western morality above everyone else. The mantra that "West is Right," or more explicitly, "White is Right." I know Vietnam was colonized by the French so you can't help but to pedestalize them, but please stop putting white people on a pedestal--it's embarrassing.
Ain't going to lie... looks fucking DELICIOUS.... well I guess I'll go visit Panda Express then since that's only what's available here.
I’m not judging wether this restaurant deserves it or not because I’ve never been there , but those restaurants awarded Michelin stars recently in Taiwan are overrated. We local are not so impressed about their food, and believe me there are others out there deserves the award much more. However, if the foreigners are willing to overpay for the meal you are welcome to do so. After all it is the safest bet when you are not familiar about the area, and at the very least you can show off your Michelin foodie on social media and get a couple thumb up...
Sounds like a great boss too.
It's not that few Chinese restaurant qualify Michelin, but that true Chinese cuisine is too little known and experienced outside China. Open a stirfry restaurant in Beijing or Chongqing and you'll close up on the third day.
In a country as big as China with such amazing cuisine, I'ma have
To assume Michelin is just late getting there... As I'm sure they are with so many other countries
Let’s be honest, Asian cuisines are complicated and difficult to master. The most difficult part is to use basic food material to crest a delicious dish while in the west will use expensive materials. If you throw a live lobster in a pot and it will come out tasty.
The only western ingredient they incorporate with their dishes is the truffle. Besides that they modify their dishes a little supposedly taste wise. To be able to get three stars would mean to be playful with your cooking style. I'm surprised he maintained the stars for 10yrs. Most restaurants lose em after a few years
Well-earned. But generally, more pomp gets you more Michelin stars. They don't focus enough on the food itself. There are so many places making superior food that get two stars and one star because their place settings aren't pretty enough or other meaningless ephemera.
but can they make the boo sac noodle?
How did a tyre company become the judge of fine dining
I’m going to complain about people complaining about people complaining in the comments about complaints that no one sees complaining.
This chief told the truth of success: Michelin Star doesn’t work if the customers are not satisfied. 👍
what about their food tho
Michelin: Columbusing restaurants around the world since 1900
Looks amazing
I hope Gordon Ramsy see this 😕 Good example of being a chef
He only goes wild when someone is being purposefully an idiot or when he is in front of the camera. Watch him in his own actual kitchens with his own staff and you can see during a smooth service he’s composed.
Abundance of man power in crowded cities.