Head Chef Jacky Chung cooks at Cuisine Cuisine inside the IFC Mall in Hong Kong. Read and see more at wbpstars.com - only about the best restaurants in the world!
No racist... I really respect Asian cooks. Sooo much attention to detail, they really have a strong passion for their profession. And yes, i am saying that in general. Great vid.
that is actually how it is in a wok kitchen, if it were a busy push the water is used to clean the wok after every order the water replenishes the bucket fast to keep up with the wok speed constantly being able to have water to clean the wok
You know , I always feel little disappointed about this channel for not showing the greatness of Chinese cooking techniques. The problem is the selection of the dish. These are special menu for the luxury place. The greatness of their techniques can be seen with more simple daily stuff like 炒飯(fried rice)炒麺(fried noodles) . It’s so fun to watch how they control the flame,or using a pan , techniques like deep frying, roasting , steaming, using many types of oil, all of that. I’m from Japan and love watching those. I normally watch Japanese channel cooking Chinese but I wanted to see how the real Chinese chef do it. But you can’t even see the good part in this video
We have all watched kitchen nightmares I’m sure so owning a restaurant doesn’t make you a cook just saying there’s a lot of bad “cooks” that own a restaurant
There are eight major cuisines in Chinese food, and there are small cuisines. Some people think that Chinese food is very greasy. Actually it is not in some restaurants. We also feel greasy, but the dishes we make in our own homes are not greasy. Some types of cuisine are light, slightly sweet and some are salty. We must have rice and steamed bread when we eat, because the vegetables are salty, and those greasy foods usually appear in markets and tourist attractions. The characteristics are different, for example, the northern vegetable is too oily because the weather in the north is dry and cold in winter! The south part of the south likes to eat spicy because of the dampness, and the southernmost dish is light. Thank you, I hope you will come to China to play, Chinese people like peace, you will love it.
Usually they keep the tap small such that the water refills in between usage washing the wok etc. As he was doing a demo and also a complicated dish, it probably filled up and overflowed. By the way, you guys notice the flame is controlled by feet? Isn't that awesome?
The comments below are quite amazing and obviously from those not well acquainted in the industry. This is no different than the techniques Martin Yan uses. This is how Pro's cook. As for the hair net, if that is your major worry don't travel outside the US LOL
youtube gordon ramsey how many time have you seen ramsey cook within hat? and you will figure out ramsey's videos have billion comments and no one mention that, why? because he is white
Se ve todo maravilloso y muy sabroso. Mi única queja, y por lo general se ve en casi todos los videos de este tipo, es por qué DESPERDICIAN TANTA AGUA !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Gracias por el video 👍🏼
you can buy a 10k BTU portable butane burner for around $35 if you actually care about cooking in a wok. If you only cook one portion at a time and you preheat very well, 10k BTU is sufficient heat to achieve wok hei to an extent.
He reblanched the shrimp in oil so it creates a skin and reduces evaporation of moisture and flavour and also the thin layer of oil will add to the prevention of evaporation.
Steams off the water so they don't get mushy, perhaps gives them just a touch of color or stops them from turning greyish, and a smoother mouth feel. It's like blanching. Also I think it was scallop not shrimp? Or maybe both.
enjoyed the video. Might seem like a bizarre thing to say but in my opinion the fact that the chef gets a hole in his basket but is careful enough to still push through the recipe without it affecting the visible result is a skill, cooking and shaping then recooking to finish (birdsnests, fortune cookies etc) takes practice I reckon. nice work
Great technique and selection of produce. Cantonese has an amazing range helped in no small part by HK's port status. However I would knock presentation because it's not the best in China.
Stop Comment about wasting water ... You all have no idea ... for example , in Evernote bar The water in a bar ( where The glasses be cleant ) Must circulate ... The water tap Runs The whole Time .... it is a law ... and by The way , The water isnt wasted ... here in Germany its a good System , Every drop of water will be „recycled“ ( cleaned ) and Comes back in The System .... it is nearly a closed water System ..
Chef Cheung is a very talented Chef indeed :) and for those mention wasting water I would like to tell you guys what you don't know about Chinese coking range are very hot indeed and it always needed fresh consistent water (so that it should answered your bad comments) Also if you don't know anything about Chinese cooking so please don't give false comments thanks ;)
lovedthe delightful presentation, thank you Chef!
Dude, that's awesome. The sail was ingenious. Love it!
This is very, very interesting. Thank you chef. 🙏
Those cooking ranges are unbelievable allowing the Chef to do his job....Making Great Food.
J'adore la dispo de ces cuisines😍
Thank you for sharing this video of a master at his craft.
What a beautiful dish!!
I thought for sure the oil wasn't hot enough when he put the first ingredient in. But it came out looking perfect. I guess that's why he's the chef!
Technique! Galawan!
The idea is to cook it through before the outside gets too well done. So lower temp to start. Pretty basic.
Beautiful! Thank you. Happy 2019
Great job, looks delicious..
Great job Jacky, looks delicious!
Perfect dish of seafood.
😀top! Bravo
Very nice. I love Chinese food. That wok skills remind me of my younger days watching and working at my parents restaurant. The memories.
No racist... I really respect Asian cooks. Sooo much attention to detail, they really have a strong passion for their profession. And yes, i am saying that in general. Great vid.
Great kitchen setup
Would love to visit my home town of Hong Kong. However. Due to the Covid 19 Pandemic. Will skip traveling outside the country
that was awesome
look great
Fantastic plate
I love chinese food.
that is actually how it is in a wok kitchen, if it were a busy push the water is used to clean the wok after every order the water replenishes the bucket fast to keep up with the wok speed constantly being able to have water to clean the wok
Great Job chefs!
It was great chef
This chef can cook for me anytime. Very unique way of clean cooking
In a gallon of fry oil
So what. I love fried food anyway
@@2beauti4ify you said unique way of clean cooking. this isn't clean cooking.
Very Nice!!
Great signature dish
bunch of people criticizing a professional chef about what he should be doing. Right... Ya'll own your own restaurants?
By
I do
?
You know , I always feel little disappointed about this channel for not showing the greatness of Chinese cooking techniques.
The problem is the selection of the dish. These are special menu for the luxury place. The greatness of their techniques can be seen with more simple daily stuff like 炒飯(fried rice)炒麺(fried noodles) . It’s so fun to watch how they control the flame,or using a pan , techniques like deep frying, roasting , steaming, using many types of oil, all of that.
I’m from Japan and love watching those. I normally watch Japanese channel cooking Chinese but I wanted to see how the real Chinese chef do it.
But you can’t even see the good part in this video
We have all watched kitchen nightmares I’m sure so owning a restaurant doesn’t make you a cook just saying there’s a lot of bad “cooks” that own a restaurant
There are eight major cuisines in Chinese food, and there are small cuisines. Some people think that Chinese food is very greasy. Actually it is not in some restaurants. We also feel greasy, but the dishes we make in our own homes are not greasy. Some types of cuisine are light, slightly sweet and some are salty. We must have rice and steamed bread when we eat, because the vegetables are salty, and those greasy foods usually appear in markets and tourist attractions. The characteristics are different, for example, the northern vegetable is too oily because the weather in the north is dry and cold in winter! The south part of the south likes to eat spicy because of the dampness, and the southernmost dish is light. Thank you, I hope you will come to China to play, Chinese people like peace, you will love it.
Cooooool 👌🏽👍🏽
Look nice
I wold like to try it
F... Awesome!
Usually they keep the tap small such that the water refills in between usage washing the wok etc. As he was doing a demo and also a complicated dish, it probably filled up and overflowed. By the way, you guys notice the flame is controlled by feet? Isn't that awesome?
+wechnivag The gas is controlled with a lever that he's using his knee to operate.
The comments below are quite amazing and obviously from those not well acquainted in the industry. This is no different than the techniques Martin Yan uses. This is how Pro's cook. As for the hair net, if that is your major worry don't travel outside the US LOL
youtube gordon ramsey how many time have you seen ramsey cook within hat? and you will figure out ramsey's videos have billion comments and no one mention that, why? because he is white
The Other chef is wering a hat. Head chefs don't normally like to wear a hat
Beautiful... Very Nice...
thanks for the info. ive learned something new, and thanks for being civilized over the internet. (not sarcasm)
Wa wa so Nice I like you cooking 🍽
Se ve todo maravilloso y muy sabroso. Mi única queja, y por lo general se ve en casi todos los videos de este tipo, es por qué DESPERDICIAN TANTA AGUA !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Gracias por el video 👍🏼
碟菜好得意呀﹗
Nicely present. I think its quite good.
Well i would ban all ignorant comment on my channel. This guy is a pro. 👍
Khoan Vong you're a beast Khoan. My wok game increased leaps and bounds thanks to you. Love your channel!
+Khoan Vong Agreed, watching this reminds me how of how many tools that are used to cook fantastic Chinese food. Control of the wok is, Key!
Khoan Vong 8750034323 call
It does look like his oil is not hot enough before he tries to deep-fry that thing - flour comes away from it too soon
What is that dish called?
Best of luck chefff good job
I can't eat that! It is like a piece of art.
Would love it to be in such a kitchen as only it was for just one day
Such humble mastery. I am moved.
So yummy
look how clean the kitchen is
Notice how he adjusts the heat with his thigh. He only makes it look easy!
The master chef
nice chef
Good
Sir will u tell
The method of springroll sheet
what is the food name ?
Ohhh how l would love a JET ENGINE to cook on, mine is induction good for English cooking but not wok 👨🍳
you can buy a 10k BTU portable butane burner for around $35 if you actually care about cooking in a wok. If you only cook one portion at a time and you preheat very well, 10k BTU is sufficient heat to achieve wok hei to an extent.
Is that running water? From the right?
great
art of food
wow nice chef🥰
He reblanched the shrimp in oil so it creates a skin and reduces evaporation of moisture and flavour and also the thin layer of oil will add to the prevention of evaporation.
装盘是那个是什么还做发帆那个是什么
Very nice.
Love how he whip out his chopstick, that was unexpected.
That's a really nice boat
The dish is look good and taste. The chef is handsome too.
my dick is handsome and my balls are the dish....i know they look yum yum 😙🍳
so pro
Nice............
不错。广东菜
戈尸弓廿 禮 金口日？卜
do you have a special oil?
that's how restaurant works they need the cold quench sometime but should be a drip system not running water
Anyone know why he puts the just drained build shrimps into the hot oil for a second at 3:35 ?
Steams off the water so they don't get mushy, perhaps gives them just a touch of color or stops them from turning greyish, and a smoother mouth feel. It's like blanching.
Also I think it was scallop not shrimp? Or maybe both.
Very nice
Dope
+KH Lee shut up you sound like a dope,
how can you hate on such a simple comment
+oiyabastard To some people, dope means good.
+KH Lee I saw that movie once.
Im high right now about to eat some fried rice
I would like to
Great 👏 stay connect 😊 keep sharing...by... Hunger Solutions 👩🍳
Skills
enjoyed the video. Might seem like a bizarre thing to say but in my opinion the fact that the chef gets a hole in his basket but is careful enough to still push through the recipe without it affecting the visible result is a skill, cooking and shaping then recooking to finish (birdsnests, fortune cookies etc) takes practice I reckon. nice work
Not really. It's just food.
@@silvermediastudio you don't know what you're talking about
@@kiwanozukai1180 You mean it isn't food? What is it then?
Hallo Mr chef in Hongkong,,can you share how cook of Hongkong beef nudule?i Verry like this food..thankyou so much,,greating from indonesia
Mantap
good
He is cooking one of the most expensive restaurants in the world, at Four Seasons in Hong Kong.
👌
It's to make sure that the gas jets don't melt the stove tops.
So many 3 stars Michelin Chefs here.
Nice
please use a clip on mic. Search for "rode wireless Go"
Why that tapwater is on can anyone explain?
Taks a long time.
Great technique and selection of produce. Cantonese has an amazing range helped in no small part by HK's port status. However I would knock presentation because it's not the best in China.
Handsome
Stop Comment about wasting water ... You all have no idea ... for example , in Evernote bar The water in a bar ( where The glasses be cleant ) Must circulate ... The water tap Runs The whole Time .... it is a law ... and by The way , The water isnt wasted ... here in Germany its a good System , Every drop of water will be „recycled“ ( cleaned ) and Comes back in The System .... it is nearly a closed water System ..
Patrick Eggert m
Patrick Eggert 😡😏
They need it to make an overflow, they use the water that slowly overflows to keep the cooker cool, otherwise it will cause serious heat damage to it.
Chef Cheung is a very talented Chef indeed :) and for those mention wasting water I would like to tell you guys what you don't know about Chinese coking range are very hot indeed and it always needed fresh consistent water (so that it should answered your bad comments) Also if you don't know anything about Chinese cooking so please don't give false comments thanks ;)
Was that a fish on the bottom?
Curious hungry individual over here...why is the water always running at the back? Is the purpose to cool the metal around the flame?
thought the exact same thing, hope the repump it or something, doubt it.
Lots of professional chefs in the comments section.
👌👌🏴
Cuanto deperdicio de agua!!!!!!
求速度用港式炒爐速度邁
Looks like that chef already made this dish about 300 times
at 3:01 "knee-nja" moove! waaaaaaaah~