$53 High-end Fried Rice - Wok Skills of Master Chef in Hong Kong
ฝัง
- เผยแพร่เมื่อ 14 ก.ย. 2022
- Visiting Summer Palace, a Cantonese restaurant (with Michelin Star) in Hong Kong, where Chef Leung prepares Seafood Fried Rice -
Price point: 418 HKD / 53 USD
Respect to the cooks who work for long hours in that high heat, standing and cooking with such rapid hand movement, moving the heavy wok as well.
They don’t respect us enough
Their swear be dropping in your food like crazy hehe
@@InsertTheCoin1997 Chill, they have towels for that
By adding rice immediately after the egg goes in, the chef ensures that each grain of rice gets a good light egg coating , this is unlike traditional fried rice, where the egg is 60-70% cooked before rice is added. With high heat and constant pounding, the individual grains are light and relatively fluffy. The final stride is the one table spoon or so of water that the chef added, to make the rice moist enough but still keep the individual grains visibly separated. There is so much art and science going in this kitchen than in a chemist lab !!
There's a reason why people let the egg cook for a while. I make a ton of fried rice at home. I learned the hard way when I was learning back in the day. If you mix the rice in before giving the egg some time to cook, the whole dish smells so bad. Smells like raw fish. It doesn't matter what you add, if you make this mistake your dish is gonna smell 100%.
@@m4heshd What makes this fried rice differ from the everyday fried rice, in additon to the $53 price tag, is that the egg is there, but it is not there, you can taste it but it is not visibly present in the rice. I tried to copy the chef's technique, but my stove is eletric so the intense heat isn't there to achieve the individual grain coating. All my other ingredients match, down to the deep fried mini scallops. I guess this is why mine is $10 and his is $53.
Thank you for breaking it down, that makes alot of sense. There is so much little detail that goes into cooking fried rice that makes it so hard to master. That's why in Japan, there is a saying that if you go to a restaurant, you can just order fried rice and immediately know the level of the chef without tasting anything else. It is such a simple dish in terms of ingredients, the rest are all technique, experience and knowledge.
@@benjaminchen5715That's not how this works at all
You overrated this video too much. It's not worth $53 by any means.
I've seen many videos where the egg barely gets cooked as well as those where it is completely cooked and none of them cost over $10. And from every corner of the world might I add.
Love me some wok skill videos
Right man, right tools, right procedures and right ingredients! This is what we called fried-rice!
Theres a man in the fried rice? 😧
More like Fright - rice to you bro
I can make fried rice more delicious than this chef 😂
@@RemarkablePerson looks dry
i prefer mine with stir fry sauce and lots of vegetables
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try doing this in canada. they get paid like $100 an hour but that money wont be able to fly here until they pay the american or canadian money to live here. what chinese people had to endure with the same type of skills in the 1970s to 1990s and early 00s. just know back then, only two type of restaurants exist, italians and chinese. some chinese chefs made a better tomato sauce than the italians. no one in right mind will pay $100 for simple ingredients like this.
Is the wok power foot controlled?
Looks so yummy!
I work in the back with my co worker and during this summer when we got rushed man o man the heat was no joke especially when I had to fry all the chicken and pork and shrimp for 3 hours of the fire on high heat non stop including his area of heat when cooking
That is some serious wok skill
I like the way the bowls look.
I've eaten a lot of fried rice in HK, but that looked amazing.
JUST AMAZING WOK SKILLS! BRILLIANT AND SUPERB!
Thanks for uploading. Amazing
Chinese cuisine is interesting. I can't help but look at the way they cook😃😃
Merci beaucoup
Look more delicious ❤❤
Nice Video ! What camera system do you use? Looks awesome!
53 dollars for a bowl of rice? A sucker is born every day 😅
You sound like the kind of person who’s never had fine dining, or never cared to experience that side of life
@@Catalogrun your right
It’s the XO sauce mostly. That stuff is crazy expensive
@@CatalogrunMate, this is nothing spectacular. It's egg fried rice. I make this dish all the time, minus the weird sauce. Sorry, but if you think this is worth 53$, then you deserve to get scammed.
I would recommend no more than U$5.30. It's China.
Fried rice is a dish that I can just eat it all by itself. If it is really good, then its truly overkill to eat it with an entree bc it will overpower its great flavor.
Incredible skills
Yum! That looked so good. Wonder if the chef has sore arm by end of the night :)
#1 the way he coated the rice with egg is eggceptional
#2 plating (bowling? -not on a plate) is precise.
I didn't expect it to Cook that long, but I learned a lot from this video, thank you to the chef and whoever recorded it.
Really impressive. This chef so young, yet display such master skill
Young? The Asian complexion got your.😂
He is at least 50
Thats amazing skills 😊
Looks amazing
Wok cooking is an art.
So much work involved in the cooking process.
I would get arm strain stirring that rice.
Nah wok cooking is easy enough once you learn the basic principles and dispense with all the western nonsense you've absorbed (including non-stick woks). 90% of the work is in the prep.
As a asian, I can tell you that is a quiet easy technique,nothing special actually,unlike france cuisine with so much detail.
@@tashin9197 - Exactly. I made liquid gold the way a Michelin star saucier does and it took a toll on my arms and wrists.
Looks sweet and chickeny. Loved the technique. 🍚💕
It is seafood fried rice...
He used MSG and sugar.
Wow xo sauce fry rice can never go wrong
Thank you Chef !
$53 USD is a bit steep but this is Shangri-La....a high end hotel. I see scallops, shrimp roes, and XO sauce which are high end ingredients. I would expect to pay half that amount for this dish in the US.
I was gonna say that fried rice looks like any chinese fried rice.. but yeah.. shangri-la and 5 star hotel are always very high. They need to though.
Not worth 53 USD.. and it’s not even room service
😅
Sounds crazy how people aren't mad at this ridiculous price...
Fried rice and shrimp...scallions....
Wtf
"It was prepared by a chef"....ok
How does that make it increase in price.....
They way y'all commenters praise them for doing it is even more sickening
You're eating the furniture and renovation, not the food, that's why it's 50 dollars for fried rice.
You got scammed bruv. $53??
maybe this guy meant 53 HK$..
@@josequispe8241Read the description
Owner paid much to have michelin so you must pay back 😂😂😂anyway they let you film whole cooking show to earn youtube view so price too cheap still
Ikr, it can be the best rice on planet earth but no way I'm paying $53 for fried rice bruh. I'll stick to the $1.5 fried rice cooked by the granny living down stairs.
No it's Michelin star you don't eat food to get fat when you get Michelin you do it for the experience texture and dopamine you feel from eating food that's been loved
egg blended/coated with the rice perfectly is just fenomenal
This men look very professional great job.
Food and cooking is much more than many people think. If this quality were available to everyone around the world, the earth would be a slightly better place.
Of course it is if we got rid of fast food and cooked in the house there wouldn’t be cancer.
Any free re-fill for that price?
it's pleasing to the ego , crushing to conscience .
Poetic.
What is that red sauce he is putting in it. No soy sauce? no msg? no sugar?
Amazing. Great job, chef.
I am sure it tastes good but it costs 53$ only because it is sold in a 5 star hotel. You can probably get a similar one at a local restaurant for around 12$
If you want to test a chef’s real skill , just order fried rice and you will know . Sometimes the simplest of dishes is the hardest to make . This sifu is a pro and the fried rice is not lumpy nor is it too oily . Perfect fried rice of the highest quantity
I totally agree.
And the hardest of dishes is the simplest 😆
The fak your talking? Im a cook for 15 years and it is so simple to cook fried rice... We are not buying the food we are buying the name.. thats it..
I mean egg fry rice is easy to learn but hard to master,in Chinese we call it 「易學難精」
not every chef cooks asian food
Beautiful fryed rice ❤️
Scallops? Were those scallops? I love scallops.
I can only imagine the smoked flavor you get from this meal. Amazing
Such smoke and favour In Cantonese we called it 'wok hey', it's the spirit of the wok
In Gastronomy Term :
This Cooking Technique is a " Millard Reaction / 鑊氣 " !
just look at that stove it’s like a jet engine.
Amazing how the intesity of the sound from the hot-plate grew with the intensity and speed of his movement with the wok. It´s almost art.
Looks so yummy..!!
If you've noticed it, yes he did pour in some water to it upon completion. The key to making a great fried rice is that the rice has to be dry enough to not stick together, but maintains a small amount of moist in it. You want each rice grain to be independent while the rice is overall slightly moist. This is simply art. If you can afford it, this is where you should go. Simply impeccable.
cap
I do agree with the part that every grain needs to be individual..key to pretty nice fried rice..
Ricky, I'm sure you could achieve something pretty close at home with enough practice and a powerful enough stove. I have a high pressure outdoor burner which is similar to the one in the video (it just dumps gas instead of being air assisted, and it therefore less energy efficient). The burner itself cost about 850HK/100US a few years ago (still need LPG gas bottle and wok of course)
Every grain stays separate because of the hard work up front with the egg yolks, the water at the end was to keep your tongue happy. Just pay the man who does the work. You are too lazy to do it
haha. all asians can cook that same fried rice at home lol
You should see my kitchen after trying this at home
THATS funny, I could only imagine the mayhem!
Well worth it. It is art.
how much do the paint in Picasso‘s paintings cost？
You can legit get quality fried rice in small restaurants for 2 dollars where I live, 53 is just insane
Like the difference between Korbel and Veuve Clicquot. Only one is real champagne.
Hahaha! Good point! There are some people that can pay $50+ for fried rice and I am definitely not one of them. Good on Aden though, I guess.
We pay it by watching these great Aden videos. It is complicated.
@@juhaj.5616 I think he can afford to eat like this anyway.
With that amount of scallops?
cantonese has the high end taste buds to pay the money most willingly
Ox sauce and dried calm fried rice.
Good wok skills, clearly.
The final glaze of oil at the end is something where a lot of people don't do. This chef is good!
I'm sure it tastes superb. Let's be honest though because it is at a Shangri-la hotel they charge probably 40% more than it is really worth because they know they have many rich guests.
I was curious what made it worth $53
so does any other restaurant? u get michelin starred cantonese bbq full set meal in a hawker store in singapore for 1 usd, i guess any set meal sold over 1 usd is overpriced, let alone those without michelin stars?
@@gbnf4life You are eating it in a michellin star restaurant, that's literally the sole reason.
It's "worth" about $5
They work very hard for one plate. That is the reason their foods have special flavors.
They put Asian love into every bite
Watching this at 1h30 a.m. is mesmerizing
Zero clumping amazing!
Must be delicious, but $53 ?😱
Awokwok you can get more than 45 plates of fried rice for the same price in our country.
Its Hong kong...
Fried Rice may not get respect it deserves in other countries but when you pay 10x for it, it is delicious.
its a restaurant with Michelin 1 star (2star before) in a 5-star Shangri-la hotel. Their local customers are usually multi-millionaires/billionaires/lawyers (there is a high court nearby) along with rich tourists who doesnt really care about the price. Several of top-notch canton cuisine restaurants nearby this restaurant is charging about the same price.
its 53 hkd bro
That is absolutely impressive. I would assume that many won't be able to tell the difference between this chef's skills and a street vendor who has honed his art for many years. The difference is technique. This is not just the result of repetition, it's a conscious refinement through years of practice.
ok, buddy
His technique is very good, but not out of this world.
Honestly for a fried rice at this price range this is a little bit lackluster.
Not because of the chef's technique, just for the sheer amount of ingredients and flavours in this rice, I can't see how this price is justified.
@@Lamren I 100% agree with your statement. Must be 5USD of ingredients, and 45USD for labour etc...
The price probably has more to do with the quality of ingredients and better labor conditions than the wok techniques
Right, an experienced artisan knows all the same hows that an engineer does. But only an engineer knows the whys.
Exchange rate is about 7.2 HK dollar to each US dollar
The high cost is for the scallops?
$53 is outrageous but those wok skills are worth the money. Wow!
You don’t even notice it’s been fried. It looks fresh from a rice cooker. The eggs have coated every grain and every grain has been… fried. It’s not burn but evenly fried to perfection. Look at this arm technique it’s phenomenal. No wonder he’s able to achieve such an even coating of egg on each grain of rice. The movement alone takes years to perfect. Anyone can fry measured ingredients but the technique to fry it takes years to perfect. This isn’t even mentioning the amazing control of the fire. He has a foot pedal to lower or increase it. With that being said. I’d never pay $52 for a bowl of rice but I’m also not a millionaire living in Hong Kong dining in a 1 start Michelin restaurant. I doubt many of have ever dined in a 1 start Michelin if restaurant if we are shocked at the $53 price tag of this bowl
You sound like someone looking at a painting of a white canvas with a red dot in the center and are amazed by the brilliance of the painter in order to appear sophisticated. Any sub-average home cook can replicate that dish if they had access to that kitchen.
If fried rice tastes the same as fresh rice from a rice cooker, then you don't know what you're talking about.
I had a friend from San Francisco fly to HK to meet with a Singapore Airline girl for a date. He took her to dinner and the bill came as $750. His eyes bugged out until his date reminded him that it was HK $$ and he had to divide it by 7 or 8x to get the price in USD. That was back in the early 1980's too.
Is that 380 srilankan rupees + service and charges 38 rupees ?
does it mean they are reusing same oil again and again?
これは高い
The best chef won’t be able to deliver this level without a similar amazing wok and that open fire heat… something most home kitchens cannot provide
A well seasoned wok from an Asian market and a Turkey deep fryer burner from Home Depot have my outside cooking station producing this level of fried rice No problem.
@@mikearizona517 if I put that stuff inside the apartment my wife will probably send me to go sleep with my rabbit on the terrace
@@mikearizona517typical westerner answer. It's the skill not the accessories that matter.
Beautifully done! The high price was the scallops. Did you see how much he put in there??
i love this ❤❤❤❤❤😊😊😊😊
I see comments that say it's too expensive, and yes the Restauramt and Location has some to do with it's price tag. But what it comes down to is the high end ingredients. Just like 1 ounce of caviar can run as low as $30 to as high as $1500+, the same goes with XO sauce, which can cost $15 for a 4 ounce jar of what we see in American Supermarkets, to well over $500+ for the very best X-O sauce in China. If you have never had high=end X-O sauce, all you have to do is try it one time in your fried rice, and you will see why a small teaspoonful of it runs $25.
As if anyone will be able to tell the difference between your ordinary XO sauce and a $500 dollar bottle one if it's used in such tiny amounts. It's basically a seafood sauce, let's be real it doesn't justify that price tag.
@@reveirg9 Sure, I agree, but that's not the discussion here. Most people can't tell the difference between $5 Olive Oil and $300 Olive Oil, $2 canned Tuna and $150 canned Tuna, $25 caviar and $1500 caviar, $1 Hersheys chocolate and $20 Belgium Chocolate etc.. lists goes ona nd on...,, but if that person WILLINGLY pays for the higher end stuff, then the price is justified because the higher end stuff is used. The question of wether they can or cannot tell the difference between the cheap XO and the expensive XO is irrelevant; I'm talking about why the high end costs more. I can't tell the difference between a $10 shot and a $40 sot of whiskey, but if I ask for the top shelf stuff, I will be charged the high end price., regardless if I think it tastes like crap. And yes, high end X0 is phenomenal- absolutely nothing like the stuff in the carryout. we get everywhere.
This is true. Most people cannot tell the difference. Most people judge food by the credentials of the person cooking it, the visual presentation of the plate and the price. That is why Michelin Star rated restaurants can get away with serving customers overpriced hog slop.
Well TramTran…they didn’t use caviar so 1 point negative for your comment!
@rev you can absolutely tell the difference between cheap and high 3nd XO sauce. Even the difference between the $3 stuff and the $12 "midrange" from Le Kum Kee is profound. The cheap stuff tastes like oyster sauce with garlic and chili jam. You can actually taste some dried seafood in the mid range version, but it can be a touch "low tide." The real deal is sublime. Oceany, spicy, aromatic, but not fishy in an off way. I think it is much easier to tell the difference to a non expert than it is with olive oil or whiskey.
Uncle Roger approves this fried rice 🍚!
Does he approve the price too lmao?
Top!
Increíble
To jest sztuka gotowania 🙌✌
but too expensive
@@jackpark5513
yea, but you dunno. maybe that quality seafood cost like $100 :D
U
dojebane
@@DemonsCrest1 that seafood would not cost $100, otherwise they will be out of business in no time
As delicious as that looks, I couldnt bring myself to pay 50$ for sone fried rice
Customers are paying for the view. More than likely, this restaurant is on one of the highest floors of a skyscraper along the waterfront. Otherwise, you're better off ordering the same dish from a dai pai dong at street level. $1 dollar U.S.
53 HKD guys...
That's us$6.50
@@robertlee4172$53HKD is less than $7US.🤷♂️🤦♂️🤦♂️🤡🙄
@@scottchan77 no. 418HKD, 53USD.
Does it really worth $48 USD ? In NYC China town I could have a fried rice plus duck or seafood dish and beer for the same price.
Do you get MDMA after mints on the wau out?
Fuuuiiiyohhh 🔥
Uncle Rodger?
I thought $50 for a set meal....
炒飯好靚, 一粒粒乾物, 師傅係超級高手
The food probably cost around $12 (high quality XO sauce and scallop are really expensive)
It's must be delicious, I can eat it all day long, but a bit expensive 😂
a bit? thats the price for 10 plates or normal fried rice
@@FrozenFireFreezingSteamThat’s $53 HKD, not US. $53HKD = about $6.90 US. Use your common sense please.
@@spanqueluv9er Bruh it says 53 DOLLAR.
@@spanqueluv9er 418 HKD. Says it right there in the description.
@@spanqueluv9erthe last second showed 416 HKD so common sense applies normally. You need to get your eyes checked out fam
I don't care how he makes it or how impressive his cooking style is.
$53 for this is a joke..
뚝베기보고 빵터짐 ㅎㅎㅎㅎㅎㅎㅎㅎ
Is that white pepper that goes in right before the soy sauce?
I thought salt or MSG.
Not sure why his fried rice is so expensive or so high end, but at least this guy got the basics right. Eggs into the rice ... not separated.
egg mixed in rice is only one type of egg fried rice
It have scallops, one of the most expensive shit in this world
It's just two different techniques. When egg is the star protein, it's not uncommon to do it separately so you get nice big curds. That's how I prefer it.
This integrated method makes the rice more fluffy than crispy. And compliments the protein which I think was scallops in this case.
Correct and I'm no expert - yet - but it is rather obvious - XO sauce is what makes or breaks this dish. My understanding so far is that an average XO sauce is primarily shrimp based but at the other end of the scale, the $discerning$ bottled stuff is made from prized dried scallops. Quite an expensive habit and again, to repeat myself - I haven't tried the holiest grail of XO sauce, I'm still looking (read:- I probably could not afford it either if found) his addition here looks to be good. I don't wish to knock a well respected and reputable brand but Lee Kum Kee and Man Kee are not exemplary XO sauces. I've bought both. Not good enough. Popular? Yes. And easily found but not anywhere near being the best. I've worked it out more less in Aussie $$ dollar terms. A small jar, as in 100 grams or less should sell for between $35 and $50.
I have been to this place for both dim sum lunch and dinner, it's not the best restuarant I have been to nor is it my personal resturant but USD40-70 is pretty standard for simple dish of fried rice/noodle in high end resturants in Hong Kong.
The so-called high end xo sauce, especially from michellin star resturants, often cost up to USD50-60 for a small jar, certainly some people think it's worth the price.
I made my own xo sauce. you can find the recipe on yt. It is fairly simple.
traditional fried rice does not have XO sauce. The key is a good soya sauce and the chef’s skill and a god damn hot wok. did you see his stove is like a jet engine?
@@naughtyfrog8257 It's fried rice, you can add anything to your taste as long as it is - separated rice and good wok hei.
What’s the red paste he added towards the end? Chili garlic? I haven’t seen that step very often.
It should be ham paste
Professional!
That's some expensive rice!
Did I see that right? 418 Hong Kong Dollars for a bowl of seafood fried rice?? That's 50+ US Dollars!!
yeh wtf
Yeah this guy is a mystery millionaire
Crazy rich asians
Hence the title of the video. It is just nuts.
Their is no inflation on the US dollar. How do I get off the stage.
What all is in there?
Looks great. I prefer a little more color on my rice. Those crispy dark bits make it really tasty.
May be a different style, idk. I didn't see any garlic or shallot which is strange to me.
For that price, it should contain 45 days dry-aged caribou-wagyu-veal chateaubriand, white truffle slices, chunks of otoro from Japan and dollops of beluga sturgeon caviar from Russia, and be served atop one of Maynard James Keenan's many platinum records.
Exactly
Give this man a proper wok with long handle for Gods sake.
hahahaha, obviously doesnt need it
Noob. This is the right way to use a wok.
@@FrozenFireFreezingSteam how come?
Looks more inconvenient grabbing it with the rag
Master Chinese chefs don't use long handled wok. You can watch Gordon Ramseys wok. He got it right
Max respect BUT what about all of those flavor enhancers (!) they are using there like water???
Salt, soy sauce, and what else? You're assuming MSG?
맛있겠어요
Must suck wearing the mask in that heat.
After all the flu season we have had in the past, this is the only one with mandates.
Try wearing full PPE gear in a nursing home where there is a lot of handling/ showering. You probably lose 3kg each shift through perspiration.
Give me $2 and i cook Fried rice for you
USD53?
Its just about 2-3$ at top street food restaurant in Thailand. (High quality)
$50 and no bean sprouts???
It is Cantonese fire rice. Never come with bean sprouts.
Bean sprouts make fried rice soggy mate
What kind of third world hellhole uses bean sprouts for fried rice.