I like it. No stress, no yelling, no fast movements, no unnecesary noise, just chill out high quality cooking

First dish is "龍井蝦仁 Longjing prawns" which is tea leaves and prawns. Second is "龍鬚魚絲 Sauteed shredded mandarin fish". Mandarin fish is chinese perch. Third is "崧子雞米叉子餅 Sauteed minced chicken with pine nuts served with sesame pockets". Sesame pocket is a type of crispy bread that is hollow inside and it wasn't show up in the video. Fourth is "蟹粉釀蟹蓋 Baked stuffed crab shell". Taking the meat from a steamed crab then fry it with egg whites later stuff it back to the shell and bake. Fifth is "乾煸四季豆 Sauteed string beans". String beans is a type of green beans but shorter in length and kind of flat.

Proper recycling of oil, freshly cleaned Wok every time, virtually no smoke and fire fanfare. Great to see such a high level of professionalism.

Magnificent! Born to be a top chef, so young and efficient, mighty a food musician.

I love the economy of effort. No wasted motion. Every move counts.

a moment of silence must feel like heaven for this guy after all that stove noise, holy shit

This Michelin chef was very fluid with his movements and that is what made it beautiful for me to watch, thank you.

So many dislikes boggles my mind. This is a dedicated and skilled Chef with very solid Wok skills. I would love to taste every single dish

Wow that guy is incredibly skilled at what he does .

Very entertaining to watch. I love cooking with my wok and it’s nice to see such mastery. I can only strive to be as good as him

Now I just need to get a jet engine and install it in the kitchen

Very good memory, 30 years ago when I just arrived to Canada. Har.......d job ever have in life.

Speed, precision, knowledge. This guy is awesome

So precise, clean, and disciplined. So good it gives me a headache lol

this chef has mad skills, his dishes look great!

Yes, we all do that when we’re working. Maximum output, minimum strain. What’s impressive is the physical setup, everything at hand, everything the right thing. Hot. Interesting so much stuff is deep fried and drained to the left or right positioned strainers back into the oil pots.

If I try to cook like that with hot oil, a wok and a big laddle, every dish I make will have a flavor of my burnt hand in it :D

This chef is really bad ass he is very skillful i am very amazed his talent

Amazing to watch. He seems very young to be an Executive Chef but he's obviously very experienced.

Honestly, I listened to the things he said right at the beginning and its totally transformed my cooking. Best advice I have ever recieved!

He is very diligent about cleaning the wok and metal utensils. Not sloppy and is very creative of appearance of food. I don't see much flavor and sauces though. He can crank out dishes. Reminds me of the saying, never let 'em see you sweat. He's an artist, very high class.

这位师傅手法如此娴熟，看他做饭真是一种享受

No need for words, the buzzing says it all.

the speed they have set up so they can go from braising to frying to steaming - is incredible.

Great skills.....it should also be noted that is station and set-up is very very important. He has everything hand...good equipment/utensils/tools + his skills = Great Recipe

i taught myself to make dishes like that at home over a decade now, but can't find a chef job because i don't have a cooking school degree and training. I went to a few places for interview, only to find they called me in to have a good laugh RIGHT IN MY FACE. I cried on the train on my way home, why can ppl be so cruel??? I had even showed them pics of my dishes on my camera, and offered to wok up one or two to show i'm that good really!!! They just laughed and said "Just go buddy, we have no time for fakes!"

This guy's fuckin gangsta

So Western! It's very simple. In Chinese Cuisine, items contained in a stir fry are "OIL-BLANCHED". Just like in Western Cuisine when things are (water) are blanched briefly to either lessen taste or quickly (or not) cooking before adding to what will be the main dish. Oil blanching locks in an extreme amount of taste. Because of the insane temperature of the oil, the items can't absorb it. It's an instant sear, which is why items in stir-fry's are 95% of the time cooked twice. Quick oil-blanching then out of the wok, then bringing the items all back together w/the sauce to complete the cooking. I didn't see this chef deep-fry anything. He's probably made these dishes over a thousand times so he doesn't need to taste it every time. Unlike in a professional Western kitchen where they let anyone cook. In Chinese kitchens, you have to study and work for so many years before you are even allowed near the stove. One may work for 20 years before developing the skill to master a menu of 100's of classic recipes - some hundreds of years old. Westerners frown on repetition. Everyone wants to be an executive chef but no one wants to BE a real EXECUTIVE chef - a true master.

wok finesse is prime. the chef maneuvers with ease as if that thing didn't weight a "ton". which it does if you've never handled one.... like this.

Video 11 tahun yang lalu tapi sangat menarik untuk di tonton..salam dari indonesia

If ur not an experienced cooker than its hard to understand things. What hes doing is VERY HARD JOB. But he looks calmly and things look easy. Look at the wok's shining. Every his move is effectively, no free showing movement. And more things around , 2-3 years cookers cant understand all what hes doing

That's one of the cleanest Chinese kitchens I've ever seen.

dude has a lot of skill. that looks fun as hell

My man pushing out 5 dishes in under 9mins like nothing is just freaking impressive!!

8:30 Here's a trick for serving stir fried string beans. Grab them out of the wok with tongs instead of using a ladle. This way when you plate them, they are all nicely stacked and organized parallel to each other.

Need more of this guy

Satisfying chef.. 3 menu in less 9 minutes... I give u 5 star... All the best Mr chef....

Epitome of mise en place

No unnecessary movement. Chinese cooking skill at its best 👍

I have respect for this kind of cooking...

If a restaurant is using fresh oil for ever single dish, someone is gunna start hating and complaint about how the chef is so wasteful and that the earth doesnt have unlimited resources. I am pretty sure every restaurant of any level re-use their oil. Expensive restaurant just reuse their oil less than a common restaurant around the corner. Imagine this:" A fryer contains 5 gallons of oil and a customer orders 5 pieces of fried chicken, then after the chicken finishes frying, the restaurant throws out the 5 gallon of oil and put in 5 gallons of fresh oil" Now imagine theres at least 50 orders of fried chicken a day in a normal restaurant, thats 250 Gallons of oil going to the sewage. Now one gallon of cooking oil is probably like 5 dollars. And 5 gallons of that equals to 25 dollars. Which means the order of fried chicken which probably cost 10 dollars, the restaurant lose 15, and no one fucking do business where they lose money. Why did I even have to type out such a long paragraph to explain common sense, people are so dumb these days and they just talk like they are shitting out of the ass.

I like these videos but sometimes I don't know what's going in or coming out of the wok. I do know that whatever it may be it's probably pretty darned tasty.

Blessed boy doing blessed things

That's one hell of a kitchen he has to work with! I'd kill to have that setup!

Chinese don't care about Michelin, we have a different standard and unique taste about food

He makes it look so easy

this is a topical high end chinese restaurant. but the funny thing is the set up is about the same in all chinese restaurants. just ingredients get better as restaurant class go up. people here with negative comments don’t go eat out enough. if you do, you can’t deny the importance of chinese cuisine in the food world. but it’s true. i am eating less and less of it as i age. the japanese replaced most of my visits to chinese places. so healthy, yet so tasty and fun. it’s a logical transformation.

What a speed? Really it is unbelievable.

2 star whoaaah! those skills are so amazing!

素晴らしいですね。日本と仲良くして下さい。こんな凄い料理作る国ですもの。

Ese aceite que reutiliza debería de tener una fiesta de sabores !

It's all about the ingredients and their freshness the rest is process

Really interesting kitchen 🤔 I'd like to get one like this 😁💪 Neighbor1:Is there a jet in the sky? Neighbor2:No, our neighbor makes his food... 😆

Incredible mis en place and technique!

What is the difference between the oil on the right and the left? Fresh vs used?

衛生評份唔合格:1 用擦鑊的布擦灶檯又再擦鑊，2 配菜失手跌落檯面又再執起放回盤上，3 沒戴手套接觸要送出去的食物，看了4 分鐘發現三個錯誤。米芝連評份時看不到這些。

Món nào cũng chiên qua ...phong cách nguoi hoa

cooking with the blues learned from this guy.

De verdad esto es un restaurante dos estrellas?

when he took the piece out his nails looks delicious hahah

Very nice chef I am chef of Chinese too

Big like bro tamsak done.

it's a friggin jet engine down there !

One ladle do it all....this is another whole new level....

amazing wok skill

I love all these hating ass golden corral cooks on the comments

Basically they fry also the air!

im so jealous of the fact he can clean out his pan and dump it right next to the burner. one of the most annoying things is when youve got a slow dishwasher and you run out of pans on saute

I miss this kind of cooking style🙁🙁

Handling a wok like that with one hand isn't as easy as it looks... hurts your hands.

Salute! For the hard work ❤️❤️❤️ now I am hungry 😋

1:35 now that was some real "flick of the wrist" shit

This video maybe named too THE ART OF COOKING WITHOUT FEAR TO HOT OIL, the chef is amazing.

This fella had to wok around the clock from an early age to achieve this level of professionalism

Would help with a little description of the dishes he made and the type of ingredient used for the cooking process. Looks like normal chinese cooking style any restaurant could do.

My hometown cuisine.

The cook’s hand is very clean 😂😂😂

True master at work!

Nice video ..from🇧🇳🇧🇳

3:22 that nail really bothers me

Good luck to the Guy who does the dishes

wow.super.cook

this guy grows his ponytail for making wok brush. nothing wasted.

its all about the HEAT

Amazing how to cook

This chef is badass!

Very organized, good stove ...looks like a food factory

amazing wok skills

I don't understand what is the purpose of cleaning the wok. When everytime he is using the same oil to fry vegetables?

cool water coming down behind the vents

plane takeoff 120 DB Yè shanghai kitchen 145 DB

I don’t know why by I read “2 Michelin Sharingan cooking “

I think he is faster than spongebob when spongebob made his first krabypatty

I see people comments negative things about his nail, the oil recycling, simplicity cooking without tasting is non worthy of Michelin stars, even the kitchen is not energy efficient.....etc. First this is proper oil recycling. There are deep frying in Michelin starred restaurants and they do reuse oils. This guys cooking skill is next level shit, it looks simple, just because there is not time wasted, no extra useless moves just pure efficiency, it takes years of practising. There is a guy responsible for food quality but not the chef himself depends on the restaurant. And energy efficiency? Come on please, people are getting over sensitive about shit like animal cruelty, environmental friendly shit like that. However the nail part is real, he should not fix the flaw by his hand, get a pair of chopsticks to pick it away.

amazing to watch

hi. i chef vietnam.

so nice to see your cooking skills

i would not want to do what this man is doing or eat what he is making. but respect for claiming his title.

Geez that's one amazing chef that chef can get down on cooking bet he can make some good enchiladas jajajajaja jajajajaja

If the oil which already heated is used again for cooking , how is it a healthy dish and how can they get Michelin star ? This is what you get when you ask a Tyre manufacturer to rate food.