@@chevyuzi hahaha yeah but sometimes it sounds awkward when you’re speaking one language and then suddenly break into a different accent to pronounce a foreign word. It flows better when you conform the foreign word to the phonology of whatever language you’re speaking.
@@BALLSOHARDU I know right? Usually, I’ll use a spoon to peel off the skins. It’s less wasteful and allows me to peel cleanly across every curve/crevice of the ginger. Edit: Oh, I guess I know why he doesn’t use the spoon method ( ;-; )
I love the format. Nice to see a Chinese making "authentic" Chinese food. Chef Cheung has a great voice and storytelling abilities. The dishes brought back so many wonderful memories of the Cantonese food I grew up with. Please make more videos for this site.
not exactly authentic way of making the dim sum, like u said "quote authentic", fairly westernized actually! but certainly love the style n format of the video. particularly connecting food with stories and personal experiences....n thank you Chef Cheung for spreading the Cantonese culture 😍
@@jacquelineyiu5995 I’m curious: do you know of any good resources for more authentic or let’s say traditional recipes and methods for making dim sum that are still accessible to an English speaker/reader? I really enjoyed this but I’m always interested in seeing how and where recipes deviate. The deviation isn’t necessarily a bad thing - it’s a bit like American Italian vs European Italian food (and similar to different Chinese cuisines I bet, there is a lot of variation even within Italy alone for some things) - but it’s still always cool to see ‘source material’ and origins!
The cool and calm thing is that they're adding the commenting after filming the video. It's not constant in-your-face-energy with some chef high on steroids.
Why is Chef Cheung not more well known on TH-cam?? Best display of skill, technique, and practice to be seen in a LONG while. Thank you, Chef Cheung , for this presentation.
Because everything I see in this video are like the lower 35% tier of what can be found on HK streets/restaurants?????? They are god awful!!! The portions are WRONG..... and the appearance just outright BAD!!!!!🤯🤯🤯🤯🤯 I would not pay a dime for any of those!!!!!
@@brakkor1081 I think you are missing the point of the video. This isn’t a what’s on HK street/restaurant video. It’s a ‘how to’ video. And anyone who can break down the techniques in an easy to understand way deserves credit.
Btw would have been nice if YOU didn't start out commenting on things u DON'T know LOL 'Skills' 'Techniques'?????? There are TONS of vids teaching how to make Dim Sum RIGHT... but this clearly AIN'T ONE.... Ur denial made u look like a stubborn FOOL.... Then u trying to swing off to defend this vid is about being 'how to' was another lvl of stupidity😂😂😂 I was telling u everything is DONE WRONG!!! Whats the point of 'how to'!!?? (Which u were still unable to answer to🙄) Good luck with ur mindset in IRL
He has a super strong accent when ever he say china i roll my eyes no way is the guy cooking the same as the one doing the voice over. I guess you would take after a parent with no way this sounds like a older jewish guy.
I love the history thrown in. I love learning about how foods become a staple or tradition. Also the many failed attempts that become legendary delicacy.
As an unauthentic Chinese, I can mostly make fillings and wrap them, but it is the dough making and rolling them out that stumps me. I still haven’t figured out what composition is in the crystal dumpling skins.
I love how he teaches, for example - explaining why pork should be cut that and that size, what it will do to the meat and dumpling and why, not just "cut it in half inch cubes, add to the pan, do this and that". Makes you understand not just remember movements. 👍
Why did I get weirdly emotional while watching this lol? He's so calming and informative- I feel like I grew up in that kitchen! Not to mention this was uploaded on my birthday- what a gift!
In Jamaica we make chicken feet curried with a touch of coconut milk and butter beans...or in a savory pumpkin soup with scotch bonnet pepper and dumplings..it feeds a large family a hot filling meal.
I like this guy. He not only cooks well, his voice is pleasant. These are dishes I would not necessarily make, even though I am a cooking enthusiast. He makes it look easy.
Beautiful and impressive presentation, while diffusing the intimidation of approaching these exacting techniques. I feel like I can watch Chef Cheung's video a few times then try doing it while following along and actually pull off a reasonable result. That tip was GOLD, about adding a little of the filling to the tart and returning to the oven to prevent a soggy crust. Looking forward to more like this.✨
this is the real pro chef, not anyone who claims he is the chef on stupid tv shows, not in the same level of perfection, this is maybe a lifte time dedication as a crareer, respect
what an incredible video. I was immersed every second. i’m going to buy all the ingredients and set up a cooking date with my fiancé and make a dim sum menu! his favorite food is roast pork buns.
Love this video. I want to see more international cuisine with this style of video. I love the Bon Appetit personalities but I really enjoy how focused this video is on what he is cooking.
As a hongkonger, i would say the recipe in this video is not that authentic, but it is understandable that when a dishes travelled to other places, its taste and ingredients will be slightly adjusted according to the environment there. So, the chef is still respectable!! Thank you so much for spreading the Cantonese cuisine!
He needs to learn the basic first. Dimsum itself is hard to master and if he goes around the world doing this kind of video people might think that dimsum is easy or so on. while i appreciate what he did but i'd rather recommend someone who knows the 'Real Dimsum making' rather than this guy in the video. Dimsum is no t just wrapping dumplings It's way more complex than what people are thinking.
Mr Cheung great video. You take what is a life long learned skill and break it down so understandably. Not only are you a great chef but also a great teacher. Thank you.
For anyone that is freaked out by chicken feet, consider this - you've likely eaten a chicken wing within a second thought. That's like eating the chicken's hands.. why are the feet so different?
I love chicken feet! I'm Eastern European and we eat them too - cooked in soups or stews. It's part of a cooking culture that respects the food source. A bird gave it's life to provide sustenance and to nourish. Respect the bird! Eat the dang tasty feet!
This video is helping me get over my Covid no appetite symptom. I have not really been hungry for four weeks...until I watched this video. Wish we had someone locally who made homemade dim sum, everyone uses only frozen.
Great job on this one! However, if you get a traditional Cantonese dim sum chef here he or she’s gonna make most of these in a different way. Especially the chicken feet and shrimp dumplings. What’s presented here is heavily Americanized dim sum and also simplified. The chicken feet dish should usually takes more than half a day to make and the sauce is a combination of million different sauces to make it sweet and savory and complex af. Chicken feet should be boiled, deep fried, put it in ice water, boiled again and then steamed. Shrimp dumplings have too much bamboo shoots and it should have a whole shrimp in it. Egg tart should have the flakiest pastry you’ll ever imagine. I’m not saying he’s ways of making them were wrong(They are all food) but I’m Chinese and the presentation of these dishes are not what I’m familiar with.
Oh my goodness thank you for this!!! I used to eat Sashipow (pork buns) every morning before hs. I’m half Thai with a bit of Chinese and half Caucasian and to have all of these recipes in one place oh my goodness….. ❤
Enjoyed this video’s explanations. One thing I noticed, the background sound of the beating sticks made me very anxious as if I was expecting the chef to run out of time on a game show - took me awhile to figure out why I felt that way considering the narration, in stark contrast, was relaxing.
I love that he included chicken feet!! I’ve grown up with dim sum all my life and it’s like my top three favourite dishes in dim sum! But where I currently live doesn’t have good dim sum and the one decent place doesn’t have chicken feet, I miss having them sooo much 😭 If you’ve never had this chicken feet dish before I highly recommend it! The sauce is delicious and the feet are like a beautiful chicken bite of fatty skin, a little bit of meat, cartilage, and just a bit of bone. Personally I even eat the cartilage but I don’t know if that’s common 😅
What a true art form being showcased here. Truly amazing to see. PS to everyone watching although good and easy , stop buying frozen and start making fresh !!!!!
This was awesome, well timed and needed. Chris Cheung did a great job displaying his skillz. I don't eat some of the ingredients provided, but I can foresee some good foods that can be substituted for the benefit. Thanks for the good content and knowledge on the heritage and background.
I've eaten at many dim sum restaurants over the years and have never seen that clam dish. Must be a New York thing. Har Gao, Sui mai, pork buns, chicken feet are at all of them. Spring rolls and pot stickers are less common.
Chicken feet: you have to flash fry at a higher temp to get a fluffier skin. First flash fry at 380f. Then simmer for 2 hrs. After simmering, put together your sauce and simmer in sauce for at least 15 min. The rule is very hot and quick flash fry and low and long simmer.
The most authentic part of this video was the fact that he didn’t need specific measurements for the ingredients 🤣 exactly how my grandmother cooks too
What an incredibly well-spoken and educated chef. Bring more people like this guy on!
He was great when he went to the old school Chinese restaurant with Anthony Bourdain.
I just KNOW he knows how to properly pronounce all the dishes he cooked in the video, I just wished he'd pronounce them the right way HAHA
@@chevyuzi hahaha yeah but sometimes it sounds awkward when you’re speaking one language and then suddenly break into a different accent to pronounce a foreign word. It flows better when you conform the foreign word to the phonology of whatever language you’re speaking.
I don’t know about well-spoken. I admit, as a Chinese person, I was so confused by his thick New York accent.
@@mechadoggy well spoken doesn’t refer to his accent. Well spoken refers to how he explains and his awareness of what he’s doing.
You know he's a legit Chinese chef when he uses that cleaver like a swiss knife.
his mother would slap his hair off bc he wasted so much skin off the ginger...wut da haaaillll. AAII YAAHHH!!
@@BALLSOHARDU that pained me!! But (hopefully) he used that up in some stock.
@@BALLSOHARDU I know right? Usually, I’ll use a spoon to peel off the skins. It’s less wasteful and allows me to peel cleanly across every curve/crevice of the ginger. Edit: Oh, I guess I know why he doesn’t use the spoon method
( ;-; )
He is legit since he used MSG
Pretty much the only knife we use in our kitchen is the cleaver 😂
I love the format. Nice to see a Chinese making "authentic" Chinese food. Chef Cheung has a great voice and storytelling abilities. The dishes brought back so many wonderful memories of the Cantonese food I grew up with. Please make more videos for this site.
not exactly authentic way of making the dim sum, like u said "quote authentic", fairly westernized actually! but certainly love the style n format of the video. particularly connecting food with stories and personal experiences....n thank you Chef Cheung for spreading the Cantonese culture 😍
@@jacquelineyiu5995 I’m curious: do you know of any good resources for more authentic or let’s say traditional recipes and methods for making dim sum that are still accessible to an English speaker/reader? I really enjoyed this but I’m always interested in seeing how and where recipes deviate. The deviation isn’t necessarily a bad thing - it’s a bit like American Italian vs European Italian food (and similar to different Chinese cuisines I bet, there is a lot of variation even within Italy alone for some things) - but it’s still always cool to see ‘source material’ and origins!
@@Eric-qw1mp Chinese Cooking Demystified has a few videos on dim sum that you may be interested in.
@@chankwanting Thanks! I love their videos :D
Cantonese is horrible representation of Chinese culture. 点心is suppose to be sweet
This is the Bon Appetit that I had always hoped for. A worthy competitor to NYT Food.
Yep, it's got the old school gravitas, not flash or pretense. Cool, like cool used to be.
Yeah fake Chinese food and Japanese food and French food etc.
This music feels like we’re defusing a bomb. I’m both hungry and tense.
Yeah, bomb of deliciousness 😉
this is how i felt! so immersed in his cooking but anxious for no reason, lol :)
The stick clacking was distracting and made me feel anxious.
Making a bomb. A FLAVORFUL SOUP DUMPLING BOMB!
I was thinking the same thing, it was a weird choice. I like the content of the video but please no more anxiety music!
the way this was filmed, the wooden surface, the calming voice, this video was amazing. great food.
He sounds like a New Yorker.
This video was so therapeutic. simple explanation, calm vibe. I feel like I could do this on a Sunday afternoon 😊
I agree! ☝️
His voice is also very soothing
Love the food the food look amazing wish i was there now!
The cool and calm thing is that they're adding the commenting after filming the video. It's not constant in-your-face-energy with some chef high on steroids.
I disagree, the music is intense. I don't know if they were going for a Kung fu movie vibe on purpose, but I was waiting for a fight to break out.
Why is Chef Cheung not more well known on TH-cam?? Best display of skill, technique, and practice to be seen in a LONG while. Thank you, Chef Cheung , for this presentation.
Because everything I see in this video are like the lower 35% tier of what can be found on HK streets/restaurants??????
They are god awful!!! The portions are WRONG..... and the appearance just outright BAD!!!!!🤯🤯🤯🤯🤯 I would not pay a dime for any of those!!!!!
@@brakkor1081 I think you are missing the point of the video. This isn’t a what’s on HK street/restaurant video. It’s a ‘how to’ video. And anyone who can break down the techniques in an easy to understand way deserves credit.
@@Hellboy700 Whats the point of the 'How to' if the products came out Wrong/Lame?
@@brakkor1081 how about you make your own video and show us all how it’s done? Best of luck to you.
Btw would have been nice if YOU didn't start out commenting on things u DON'T know LOL
'Skills' 'Techniques'?????? There are TONS of vids teaching how to make Dim Sum RIGHT... but this clearly AIN'T ONE....
Ur denial made u look like a stubborn FOOL....
Then u trying to swing off to defend this vid is about being 'how to' was another lvl of stupidity😂😂😂 I was telling u everything is DONE WRONG!!! Whats the point of 'how to'!!?? (Which u were still unable to answer to🙄)
Good luck with ur mindset in IRL
This guy has a mad New York accent! He said "Worder" and "Coaffee" - It's like Brad, but with a deeper voice.
He really does. As a Chinese person, I was so confused by his voice.
@@mechadoggy
lol if you go by voice alone he sounds Italian.
@@dalmatinka9084 The Italians moved out of Little Italy and the Chinese moved in but they kept the accent, lol
He has a super strong accent when ever he say china i roll my eyes no way is the guy cooking the same as the one doing the voice over. I guess you would take after a parent with no way this sounds like a older jewish guy.
He's a native New Yorker.
I love the history thrown in. I love learning about how foods become a staple or tradition. Also the many failed attempts that become legendary delicacy.
i'd reccomend checking out a channel called Chinese Cooking Demystified! they make traditional chinese food, and share the history behind the dishes!
Can we have a part 2 with the making of the dough?
Yes please
Yes Please!!!
yes, PLEASE. I would love to learn more about how to make the dough!
As an unauthentic Chinese, I can mostly make fillings and wrap them, but it is the dough making and rolling them out that stumps me. I still haven’t figured out what composition is in the crystal dumpling skins.
Yes please!
I love how he teaches, for example - explaining why pork should be cut that and that size, what it will do to the meat and dumpling and why, not just "cut it in half inch cubes, add to the pan, do this and that". Makes you understand not just remember movements. 👍
Why did I get weirdly emotional while watching this lol?
He's so calming and informative- I feel like I grew up in that kitchen!
Not to mention this was uploaded on my birthday- what a gift!
he gives mad teddy bear energy i adore
Totally the way BA needs to go forward. This was so therapeutic and the camera angles were perfect. I loved this BA.
This is probably one of the most informative and entertaining cooking videos I've ever seen on TH-cam. I could watch Chef Cheung cook all day.
I watch this how-to, 30 times each time I’m making these, pause rewind, pause rewind.
This man is legend!
HE IS EXCELLENT!! His knife skill, his rolling skill, his voice, his story.. are just perfect! More of his video please! I’d love to be his student 😢
In Jamaica we make chicken feet curried with a touch of coconut milk and butter beans...or in a savory pumpkin soup with scotch bonnet pepper and dumplings..it feeds a large family a hot filling meal.
More of Chef Cheung, please! Loved this process and how the dishes came out. Keep this kind of content up!
I like this guy. He not only cooks well, his voice is pleasant. These are dishes I would not necessarily make, even though I am a cooking enthusiast. He makes it look easy.
Beautiful and impressive presentation, while diffusing the intimidation of approaching these exacting techniques. I feel like I can watch Chef Cheung's video a few times then try doing it while following along and actually pull off a reasonable result. That tip was GOLD, about adding a little of the filling to the tart and returning to the oven to prevent a soggy crust. Looking forward to more like this.✨
this is the real pro chef, not anyone who claims he is the chef on stupid tv shows, not in the same level of perfection, this is maybe a lifte time dedication as a crareer, respect
Lovely to see a professional chef make everything look so neat and easy.
Bravo,Chris,you are a real miracle worker and culinary wizzard!
what an incredible video. I was immersed every second. i’m going to buy all the ingredients and set up a cooking date with my fiancé and make a dim sum menu! his favorite food is roast pork buns.
More! This needs to be a series with Chef Cheung!
Love this video. I want to see more international cuisine with this style of video. I love the Bon Appetit personalities but I really enjoy how focused this video is on what he is cooking.
This feels like a masterclass! So honored to have watched this.
I feel like I just attended a cooking class for real: my son said I should make dumplings so I’m taking notes 😅
@@shanai5711 that is so cool!
As a hongkonger, i would say the recipe in this video is not that authentic, but it is understandable that when a dishes travelled to other places, its taste and ingredients will be slightly adjusted according to the environment there. So, the chef is still respectable!! Thank you so much for spreading the Cantonese cuisine!
He needs to learn the basic first. Dimsum itself is hard to master and if he goes around the world doing this kind of video people might think that dimsum is easy or so on. while i appreciate what he did but i'd rather recommend someone who knows the 'Real Dimsum making' rather than this guy in the video. Dimsum is no t just wrapping dumplings It's way more complex than what people are thinking.
My hats off to the chef, I appreciate both his skills and his direct approach.
I’m Chinese American and ate this stuff growing up. I’m pleasantly shocked to see dim sum become popular.
I love this guy. I'll always remember the episode of Anthony Bourdain he was on.
His voice reminded me of Anthony’s.
His voice is mesmerizing. I could watch his videos all afternoon
Very respect and educated chef.
thank you for sharing this video.
Mr Cheung great video. You take what is a life long learned skill and break it down so understandably. Not only are you a great chef but also a great teacher. Thank you.
For anyone that is freaked out by chicken feet, consider this - you've likely eaten a chicken wing within a second thought. That's like eating the chicken's hands.. why are the feet so different?
Biting fingernails vs biting toenails
I love chicken feet! I'm Eastern European and we eat them too - cooked in soups or stews. It's part of a cooking culture that respects the food source. A bird gave it's life to provide sustenance and to nourish. Respect the bird! Eat the dang tasty feet!
Wings are like arms. We eat chicken legs. If chickens had little fingers and fingernails I think I'd probably skip that one also.
Nothing wrong with chicken feet but this has to be the worst argument for chicken feet that I’ve ever heard.
@@cwg73160 I kind of agree..lol. I was about 3 Coors Lattes deep when I commented and thought it was the most genius point I had ever made 😆
I loved this video! Please keep making more of these. I also loved the chef's cooking skills as well as that New York accent that he has.
One of the best produced cooking videos I’ve ever seen. Thanks Chef Cheung and BA.
And do you possibly know WHAT KNIFE he’s using in THISSS video…❤❤??
His accent and everything takes me back to Flushing, NYC.
He's a native New Yorker.
This video is helping me get over my Covid no appetite symptom. I have not really been hungry for four weeks...until I watched this video. Wish we had someone locally who made homemade dim sum, everyone uses only frozen.
With peace and love the background music is too intense
I'm warning you with peace and love
YES!!! It’s been so long since a handcrafted video! PLEASE make more of these! They’re so good
wow that's the best video I've watched so far. Easily understood, clear instructions and how to cook at the end.
Thank you for bringing back this series! Have been waiting for it for a long time. Please do more!
10:43 "and then just roll up"
Wise words to live by
Great job on this one! However, if you get a traditional Cantonese dim sum chef here he or she’s gonna make most of these in a different way. Especially the chicken feet and shrimp dumplings. What’s presented here is heavily Americanized dim sum and also simplified. The chicken feet dish should usually takes more than half a day to make and the sauce is a combination of million different sauces to make it sweet and savory and complex af. Chicken feet should be boiled, deep fried, put it in ice water, boiled again and then steamed. Shrimp dumplings have too much bamboo shoots and it should have a whole shrimp in it. Egg tart should have the flakiest pastry you’ll ever imagine. I’m not saying he’s ways of making them were wrong(They are all food) but I’m Chinese and the presentation of these dishes are not what I’m familiar with.
I can listen to and watch this guy cook all day long. Please make him a regular of the channel.
Ugh, bless him! This video is incredible and his techniques are *chefs kiss* ! ✨✨✨🫂
He absolutely killed this video. Loved being fully immersed in it. Much respect to Chef Cheung
As a Chinese, I approve, they look delicious.👍😍
I love how they display MSG without shame. That’s like the powder gold…
The Legit Recipe.
Love this style of video, nice change of pace!
I am a subscriber to all channels Petter and Mentour. His storytelling is what makes it.
YES! u guys finally brought the handcrafted series back! hope there's more to come!
As a Hong Konger, this made me really happy.
I thoroughly enjoyed this presentation. The foods were so wonderfully prepared and presented. Thanxs
This guy needs to record his voice for ebooks. 100% would buy.
This music makes me feel like I’m watching him defuse a bomb.
Tick...tick...tick...
Oh my goodness thank you for this!!! I used to eat Sashipow (pork buns) every morning before hs. I’m half Thai with a bit of Chinese and half Caucasian and to have all of these recipes in one place oh my goodness….. ❤
Cha siu bao
Buddy, make more content. Your voice, instruction, movements....magic
This video is incredible, please bring Chef Chris Chung back for a regular Chinese cooking series!
love this series, so glad they are filming more. the soba noodle one is so good if you havent seen it
Thanks for the heads up
The chef seems like he knows what he's doing!! Keep posting sir
This video covers every dish I ever had a question about how they were made/how to make them the right way. Thank you!
so random but we have the same profile picture!
master chef makes potstickers in a non stick pan.
really nice to listen to, great chef!
Never thought I'd see a chicken feet dish on BA! Looks delicious. Also could've done without this weird tense music. Why
chicken feet are really good, you should definitely try them if you haven't had them
Enjoyed this video’s explanations. One thing I noticed, the background sound of the beating sticks made me very anxious as if I was expecting the chef to run out of time on a game show - took me awhile to figure out why I felt that way considering the narration, in stark contrast, was relaxing.
i literally stopped the video to see what was making the clicking noise, weird choice for continuous background noise
Bon appetit is the absolute best at producing food videos none of that fake tv garbage its so humble.
this dude makes the cleaver sound like a sword. didn't expect for a cleaver to sound like that
after seeing him make the wrappers, yes this dude is legit. Thumbs Up Bon Appetit. FINALLY
Ahh chicken feet ❤️ my grandmother's favorite.
Thank you for providing manual context, I have been eating dim sum at the same restaurant for over 30 years. Dim Sum is Art ❤
I love that he included chicken feet!!
I’ve grown up with dim sum all my life and it’s like my top three favourite dishes in dim sum!
But where I currently live doesn’t have good dim sum and the one decent place doesn’t have chicken feet, I miss having them sooo much 😭
If you’ve never had this chicken feet dish before I highly recommend it! The sauce is delicious and the feet are like a beautiful chicken bite of fatty skin, a little bit of meat, cartilage, and just a bit of bone. Personally I even eat the cartilage but I don’t know if that’s common 😅
I found this to be very satisfying to watch! Now I’m hungry!
What a true art form being showcased here. Truly amazing to see. PS to everyone watching although good and easy , stop buying frozen and start making fresh !!!!!
Frozen is fresh though 😐 it's just picked at peak freshness and flash frozen to preserve it for longer, lots of dishes and people rely on frozen food
Cool Music!
Made my First Potsticker, glutenfree. I am Amazed!
very informative. excellent video
The intensity with which this guy works is really the obverse of his casual tone of delivery.
This was awesome, well timed and needed. Chris Cheung did a great job displaying his skillz. I don't eat some of the ingredients provided, but I can foresee some good foods that can be substituted for the benefit. Thanks for the good content and knowledge on the heritage and background.
Don't substitute, try and enjoy something authentic for once.
Great video... But dang now I'm so hungry at 11:30pm...such a nice array of dishes
That carrot in the spring roll is HUGE good lord
I love his New York accent. It's subtle but wonderful.
really love this video format. would love to see other kinds of cuisines using this editing style
When making food becomes is an art + nutrition + yum! Thanks a lot, Chef Cheung.
Thank you, your channel is an inspiration! You make cooking easy!
this is so sattisfying and therapeutic!
I've eaten at many dim sum restaurants over the years and have never seen that clam dish. Must be a New York thing. Har Gao, Sui mai, pork buns, chicken feet are at all of them. Spring rolls and pot stickers are less common.
Chicken feet: you have to flash fry at a higher temp to get a fluffier skin. First flash fry at 380f. Then simmer for 2 hrs. After simmering, put together your sauce and simmer in sauce for at least 15 min. The rule is very hot and quick flash fry and low and long simmer.
loved this video and how skilled this chef was, could have done with out the music in the background though
Yeah his voice was calming... but the music had the opposite effect 😂
We need more. This is my fave series on TH-cam. So many re-watched
I love this so much! Thanks for the authenticity
One of the best dimsun videos I ever seen
what?? hahaha the chef doesn't know what he's doing.
The most authentic part of this video was the fact that he didn’t need specific measurements for the ingredients 🤣 exactly how my grandmother cooks too
Always loved the Handcrafted series. Please keep them coming. TY
This is awesome I love dim sum!!! Har gow is the best!!!
Felt like I was just taking a cooking course after watching this video. So much knowledge!
This is a very cool video but the music made it a little bit suspenseful which was sort of odd. Again, amazing video!
this is probably my favorite video ever
Es la locura como cocina, Chef Chris Cheung, un chingón