I bet this uncle is half cook, half triad gangster,one man show,much respect. Rain or shine,no need for those fancy Michelin stars or chef hats,just banging out those flaming hot delicious food at a fast and furious pace in a singlet.
This Dai Pai dong cooking has more wok hay than a Michelin star restaurant. Uncle orange shirt chef cooks amazing delicious peppercorn beef with potatoes. Also all the seafood dishes so tasty too. A must visit if you’re in Hong Kong. 10/10 from me
Other food TH-camrs only show the chef woking away. I liked that you show the chef leaving the wok station and grabbing the next ingredients for the next set of woking. Also the other food handlers prepping the ingredients 👍x. The chef in the orange vest and orange shorts is a legend 👍x.
The chefs at the Dai Pai Dong are just incredible to watch. The speed at which they work and under the intense heat of those woks is amazing. It's sad to hear that the licences for the Dai Pai Dong are slowly decreasing and sooner or later they will be no more. I loved watching all the chefs cook - they make it look so easy 😁 Thank you for another awesome video 😊🙏
that guy in the grey shirt is responsible for getting all the ingredients ready. the noodle. the veggies. the meats. all of them go into the baskets or bowls. the chefs see the tickets, they see the associated ingredients and bam!!!! it all goes into the wok, they toss it and then they season the shit.
this is a good point, dai pai dongs are actually more expensive than typical cha chaan tengs or other food options. But that is also because they are dwindling in numbers
NEVER been there,, but from watch this video,, I don't think the food taste that good,, I don't think so,, why ?? because you must figure out the quantity the weight of the food ,, and what kind of food were tossed into the cooking hardware ---the wok,, and you know full power of the oven range energy output-----perhaps----- only 120 K BTU in despite of yellow red fire,,, Remember----blue flame generate the maximum heat,, YOU don't see the stove burning NO blue,,, THE weight of those shell clams seems weight 3 kilo,, and this guy who wear orange short shirt ONLY shaking cooking for 15 seconds,, and then he is done with it,,, NO way,, doesn't matter prior to it he might have fried those clams in hot oil,, STILL no big deal,, such heavy load 3 kilo,, such eye blinking 15 seconds slim cook,,YOU are far from the boiling point of the cooking oil----which is roughly 450 degrees fahrenheit,,easy to describe here,, difficult for most of you guys to acknowledge what I hint here,,, That's alright.. I hope the food here you love,,,
@@MrDlatohk you know physics ?? what type of cooking oil ?? with various boiling point,, you don't really have a clue why I mention boiling point here,,, I bet you that you don't,, and you never though about the size the fir e BTU output of the burner,,, and you don't calculate the mass the weight of the food that you cook??? be a good cook,, be a tenure chef---- old day and modern day,,, there are difference,,, I can provide tons of intricated factors and none of them THAT you ever never dreamed of them,,,,
I bet this uncle is half cook, half triad gangster,one man show,much respect. Rain or shine,no need for those fancy Michelin stars or chef hats,just banging out those flaming hot delicious food at a fast and furious pace in a singlet.
exactly! these 2 uncles were so in sync it seemed like they were dancing! not one clash, they didnt need to talk to each other! what legends!
Μπράβο σας κύριοι ταχύτητα και καθαριότητα λατρεύω το κινέζικο φαγητό πολλά χαιρετίσματα από έναν Έλληνα.
@@dublsrz You are judging a book by its cover.
This Dai Pai dong cooking has more wok hay than a Michelin star restaurant. Uncle orange shirt chef cooks amazing delicious peppercorn beef with potatoes. Also all the seafood dishes so tasty too. A must visit if you’re in Hong Kong. 10/10 from me
stir fry beef steak bites and potatoes are my go to at dai pai dongs!!
Other food TH-camrs only show the chef woking away.
I liked that you show the chef leaving the wok station and grabbing the next ingredients for the next set of woking.
Also the other food handlers prepping the ingredients 👍x.
The chef in the orange vest and orange shorts is a legend 👍x.
the orange shirt chef had such a presence, I just wanted to him around haha
The chefs at the Dai Pai Dong are just incredible to watch. The speed at which they work and under the intense heat of those woks is amazing. It's sad to hear that the licences for the Dai Pai Dong are slowly decreasing and sooner or later they will be no more. I loved watching all the chefs cook - they make it look so easy 😁 Thank you for another awesome video 😊🙏
glad you liked it Alan. Yes, its crazy to think Dai Pai Dongs will soon be a thing of tha past for Hong Kong :(
More dai pai dong videos! These guys are amazing! I can watch them all day long!
you asked so will do more 😉
Traditional Hong Kong Cantonese cooking with the traditional Cantonese tastes.Super ! 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻 . 😎
this! 🙌🏻
Wow! Talk about wok-hei!!❤
yes!! wok-hei the hallmark of cantonese cooking
Amazing skills!
yes! these uncles are a league of their own
cảm ơn bạn đã chia sẽ, chúc bạn tiếp tục thành công và phát triển!😊✨
thank you, that means a lot to me 🙏🏻🥹
Crowded people, it seems delicious 😋
it is delicious and addictive 😉
Amazing!! 🇨🇳🇭🇰
🥹🫶🏼
Amazing cooking skills 🎉.
🧑🍳👌🏼
Wow So Clean and Organized!!
I hope to go and eat there one day..
I was born in HK but lives in NYC..
Continue Success ❤️💋
thanks! sure hope you can visit HK and learn about your birthplace ;)
Dai Pai Thong Food Culture in HKong is the legendary. Hardly see this busting live street food in modern HK.
yeah, really reflect's HK's soul when it comes to food. sad that the number of dai pai dongs are are dwindling and some may be gone :(
yummy hk food!
yum yum! 🤗
That's why u love Hong Kong they don't waste time cos time is money.
agree. Efficiency is King in HK
i miss HK and Macau
hope you can visit soon! :)
Hong Kong street food taste way better than sny 5 ☆ places.....
its the unpretentiouness of street food for me :)
Can you put the place every minute? Thanks I love it
I'll try next time ahha. but all the places featured in this video is in Sham Shui Po. Resturant names are in the description :)
Amazing super delicious foods there my friend
my mouth was watering when I was filming 🤤
點解個水喉成日都要開水不停
good question! I also don't know haha
that guy in the grey shirt is responsible for getting all the ingredients ready. the noodle. the veggies. the meats. all of them go into the baskets or bowls. the chefs see the tickets, they see the associated ingredients and bam!!!! it all goes into the wok, they toss it and then they season the shit.
like a well oiled machine!
香港還有大排擋？在那裡？
深水埗，香港都有
@@crazyhorse3344yes! Jordan, Wan Chai, Tai Hang, Sheung Wan, Central too :)
New guy cutting that fish quit that day
no fish was served that day
is this more like a street performance or real street food?
as real as it gets! all they food the uncles cooked are customer orders 😉
Some of the best tasting food your tastebuds will ever experience
見到都唔想食呀
just order and wait for food to come to your table hehe
traditional cheap street stalls, but now expensive traveler dining place
this is a good point, dai pai dongs are actually more expensive than typical cha chaan tengs or other food options. But that is also because they are dwindling in numbers
E檔都唔好食,好求其😂
Speak english!
its decent I would say haha
廚房在人行道??????????
that oil for frying is nasty.
thats where the flavor is from haha
Useless since you didn't give the locations.
they're all in Sham Shui Po
NEVER been there,, but from watch this video,, I don't think the food taste that good,, I don't think so,, why ?? because you must figure out the quantity the weight of the food ,, and what kind of food were tossed into the cooking hardware ---the wok,, and you know full power of the oven range energy output-----perhaps----- only 120 K BTU in despite of yellow red fire,,, Remember----blue flame generate the maximum heat,, YOU don't see the stove burning NO blue,,,
THE weight of those shell clams seems weight 3 kilo,, and this guy who wear orange short shirt ONLY shaking cooking for 15 seconds,, and then he is done with it,,, NO way,, doesn't matter prior to it he might have fried those clams in hot oil,, STILL no big deal,, such heavy load 3 kilo,, such eye blinking 15 seconds slim cook,,YOU are far from the boiling point of the cooking oil----which is roughly 450 degrees fahrenheit,,easy to describe here,, difficult for most of you guys to acknowledge what I hint here,,, That's alright..
I hope the food here you love,,,
oh trust me, as someone who lived in many places, this type food is very good! Rich, complex and well balanced flavors. You have to try it 😊
Did you note how many seconds it took to boil up the entire wok with oil with ingredient?
@@MrDlatohk you know physics ?? what type of cooking oil ?? with various boiling point,, you don't really have a clue why I mention boiling point here,,, I bet you that you don't,,
and you never though about the size the fir e BTU output of the burner,,,
and you don't calculate the mass the weight of the food that you cook???
be a good cook,, be a tenure chef---- old day and modern day,,, there are difference,,, I can provide tons of intricated factors and none of them THAT you ever never dreamed of them,,,,
Little boy please stop being a smart person. You can't cook 😊