Dai pai dong cook’s son becomes Michelin chef
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- เผยแพร่เมื่อ 10 ส.ค. 2021
- [Paid Partnership with Marriott Bonvoy]
Food goes beyond simply satisfying hunger to convey feelings, says executive chef Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong. The Hong Kong native grew up helping out at his parents’ dai pai dong, or street food stall, and believes in forging connections with his team of 35 cooks as well as the restaurant’s diners. Step into the kitchen at Man Ho - a space Tang affectionately refers to as a “battlefield” - where he leads the team in preparing both traditional and innovative Chinese cuisine.
This is the second episode of Fueling the Culinary Fire, a six-part series about the chefs behind some of Hong Kong and Macau's award-winning restaurants.
Read more: gt4.life/xjy - เพลง
A great thank you for your channel. I’m an mexican Chinese, and it’s a joy of listen to Cantonese videos with English subtitles, I live just few years in Macau, And lack opportunities of experience Cantonese speaking, and the meaning.
This guy deserves the title of chef. He knows what a kitchen battlefield is.
Love hearing from these true coming from the ground up chefs. So tired of only hearing from TV cooking celebrities.
Why
@@fallenIights Because every humble person do the right stuff without a spotlight shining on them ;)
This video was too short
Would love videos like these to be longer
Top tier videos from Goldthread!
His father's dai pai dong must have fed him well, he towers over the other kitchen staff! LOL!
Awesome
This fancy restaurant reminds me, what if Goldthread did a similar video like Buzzfeed where you go around eating 3 different price value foods 🤔
Why only 3 minutes long?
2:35 , 唐人食dai pai dong緊係用筷子，用乜刀叉
fuck yes
Dude, many of these chefs have cooked before you were born. Be respectful and show some humility before them!
Jet Li in the kitchen.
If it was in the western countries. Then it would be Jason Statham in the kitchen?
Ever since I watched Boiling Point and Gordon Ramsay verbally assaulting his staff for a burnt asparagus tip that he could have cooked himself, I have believed all Michelin culture is malignant. The idea of the kitchen as an actual battlefield is wrong; whether it is the customers delivering that toxic energy into your kitchen or yourself, you 🇫u🇨ked up. Feelings are feelings and money is money. And maybe on the good days things overlap and it is all good. But to me, when the idea of serving a good meal to a hungry person gets overshadowed by I-want-the-world-to-know-my-art, I-want-to-be-recognized-and-famous, I-want-to-work-in-luxury-and-wealth, etc, you're no longer serving food. You're serving egos.
Agreed fully!
Too bad you guys dont realize Michelin star is a joke. The Michelin star is advertising schtick. It only exists in certain countries that the Michelin travel guide operates in. Also, the Michelin star is heavily racist. Google the 2007 Japan Times article about the Michelin guide coming to Japan and that they switched to Japanese staff and reviewers. Guess what? Within 2 years Japan went from a few dozen Michelin stars to several hundred. Other countries have only the odd Michelin Star here or there because the Michelin guide doesnt operate there. And if they dont but the country still has few Michelin Stars it's because it's reviewers are French foreigners who can't as a collective appreciate the gastronomic differences as evident in Japan. The Michelin Star is in essence cultural imperialism. Unless they use native critics like they eventually did in Japan, then it's the opinion of random French foreigners on what they think of your culture.
a tyre is a tire
They were handing them out like hotcakes in the past decade
Oh we know. This guy is still an excellent chef regardless.