$205 High-end Lunch - 5 Star Hotel in Hong Kong

Рет қаралды 413,805

Жыл бұрын

Visiting Hung Tong a Cantonese restaurant in Kerry Hotel in Hong Kong to have:
0:19 Sauteed sliced abalone with onions, spring onions and wild mushrooms
6:36 Stir-fried Macao sole with wild mushrooms, vegetables and pumpkin

Пікірлер: 203

@cocacola99 Жыл бұрын

the chinese food cooking skills of chefs in hong kong are surely amongst top of the world

@SO-rq3pm Жыл бұрын

not 'almost' - the chefs are indeed top of the world!

@lazifocker Жыл бұрын

this kitchen is spotless clean

@JeffWhite417 Жыл бұрын

I love KZfaq for this very reason...allowing us all to share cuisine across the globe. Great work and thanks for sharing.

@operaoaf 11 ай бұрын

This chef is an utter master! He shows why Cantonese cuisine is so well liked all over the world.

@johnmeyers3844 Жыл бұрын

I worked in a place like this in the late 80s (the Bankers Club in Taipei). The chefs were all from Hong Kong. I have such fond memories of my time there ( I was a low level kitchen boy gutting fish, cutting fruit and chasing down frogs that escaped their cage). These videos really make me wistful.

@willengel2458 Жыл бұрын

there wasn't vocational school back them. if one wanted to learn the trade. a typical apprenticeship lasts at least a handful of years

@amandalloyd5423 Жыл бұрын

did you learn all the secrets of the Chinese cooking, i would have noted down all the ingredients

@willengel2458 Жыл бұрын

@@amandalloyd5423 what secret? there are hundreds of cookbooks available and some youtube channel even listed all the ingredients.

@johnmeyers3844 Жыл бұрын

@@amandalloyd5423 yes, I took a lot of notes! at the time, there was no KZfaq, and Chinese cookbooks-even the ones in Chinese-were for home cooks and lacked the details needed for professional cooking. I still have my old notebooks, menus, and some fading photographs.

@raymondwong3739 Жыл бұрын

@@amandalloyd5423 Basically salt, sugar, Oyster sauce, white pepper, light and dark soy sauce; Chinese vinegar if neccessary and little bit of the "dreadful" MSG; you can excercise more flavour by going deeper into XO sauce (added flavour that's all) and corn starch to finish off the "gravity looking" light coated sauce. Chinese stir-fried is about the power and control of the flame so the food is not overcooked! That's why all meats are sliced thinly and manrinated before cooking. Fresh produces can retained the tenderness and fresh taste so you can even use a western combination of flavour to enhence any dish. But I am not too keen on fussion cooking becuase then it looses its originality!

@robertlee4172 Жыл бұрын

As I watch this, I'm picking up little clues as how Chinese chefs layer the textures of food on each dish. There is a knee pedal he uses , 3:32 , to control the flame to the wok. As the temperature rises and falls, the chef must control the timing of the ingredients hitting the center of the wok. You see this, as he is drizzling the sauces and slurry onto the food. 3:43 , he cooks the veg/garnishes at different stages to keep the crunchiness intact. mushrooms and protein are cooked in different stages too. Layered atop one another before he slowly coats the final dish with his sauce, 4:30. The level of ''doneness'' is determined by the individual chef and his experience. Add to the fact that the ingredients of the dish must match the protein being served, and the presentation on the plate, (the crispy edible bowl and the lettuce leaves at the bottom) affects the entire outcome of the dish. Too much salt or too little would be a catastrophic failure. Truly a form of art.

@da___man Жыл бұрын

His technique is amazing. Controls the timing and application of heat to the different ingredients because they cook at different rates. Watching this video is very relaxing.

@bumpedhishead636 Жыл бұрын

Yup - came to say the same thing. This chef is a master of wok heat control. As a novice with a wok, I can't even imagine the skill required to perfectly prepare oysters in the wok. He was also seamlessly moving from sweating to blanching to stir-frying to charing (wok hei!) to steaming to deep frying without missing a beat. Incredible.

@Knightfall23 Жыл бұрын

Not worth 200$ though you can do everything he’s doing but at home for much cheaper

@robertlee4172 Жыл бұрын

@@Knightfall23 $200 HK dollars is like $25 American. So worth it.

@adamlove706 Жыл бұрын

This never ceases to amaze me.

@frankm7707 Жыл бұрын

You can actually eat the deep fried sole bones like potatoes chips. Some places usually cut it into bite size pieces using a pair of scissors.

@windicold4682 9 ай бұрын

I enjoyed watching this chef work his magic. Everything is timed just so even certain spices were heated just enough to wake up its flavors and probably its aromas

@bennettsmith3952 Жыл бұрын

the flash fry then steam method on the mushrooms looks amazing

@frankm7707 Жыл бұрын

The first frying method is called 走油, literally means running oil. The second poaching method is called 飛水， it means flying water. Both are in touch and go speed because the temperature of the stove is extremely high, not like the one you have at home.

@Baconppancakes Жыл бұрын

Your compositions are true art

@LtLaos Жыл бұрын

Whoa I'm early. I just want to say I been a huge fan of yours over the years. I love seeing the cinematography of Hong Kong chefs. It gave me inspiration on new wok techniques for the restaurant. I hope you enjoy Japan again now that they open their borders.

@RornStreetFood Жыл бұрын

Delicious food thank you for sharing video cooking food

@happycat0411 Жыл бұрын

The best meals always can be had dirt cheap at the night markets and are the best ways to get a taste of rural ethnic cuisine and local culture!

@joelwong8662 Жыл бұрын

Hutong is great. My go-to brunch place.

@ferebeefamily Жыл бұрын

Thank you for the video. The meal looks delicious.

@Delicious-Recipe Жыл бұрын

Nice sharing, Greeting from Delicious Recipe, Like 514

@gru1987x Жыл бұрын

Uwielbiam kuchnię azjatycką tyle przypraw i składników 😋✌

@robertlee4172 Жыл бұрын

Tani też. Mogę zrobić jednogarnkowy posiłek z kurczakiem, grzybami i ryżem za 2 dolary.

@georgiebestmanutd4746 Жыл бұрын

Very elaborate delicious 😋

@lordbyron3603 Жыл бұрын

I love the way you cook ! You have wonderful skills. You’re like an artist ! Instead of working with paint, you work with food ! Instead of working with a brush, you use a spatula. Instead of a canvas , you use a wok !

@aa-vl4pg Жыл бұрын

nice cooking skill~

@pkfan5112 Жыл бұрын

認真煮菜的師傅

@bogeyman1273 Жыл бұрын

Outstanding chef

@SynthRockViking Жыл бұрын

Thats the real wok hay right there:O

@theresanguyen4259 Жыл бұрын

One dish take forever,while all the ingredients and garnish for the dish are ready already !

@DanielC__ Жыл бұрын

Yummy!

@markkrell7845 Жыл бұрын

Reasonable price for such quality dishes in Hong Kong。

@cookingshowchannel_01 Жыл бұрын

Very nice.

@Nox.INkRecords Жыл бұрын

Mamma mia

@vvvvvv666 Жыл бұрын

功夫就喺呢度正👍有錢梗係喺香港最好啦🌈乜嘢都係最top💪🏻

@TTF292 Жыл бұрын

Great skills!!! Great chef!!!

@craigdutton6072 Жыл бұрын

I used to be a dish pig 🐷 at a 5 star ⭐️ tappenyaki bar in cairns they made awesome 😎 food and the chefs really spoke very little English but was as friendly as ya could imagine aways made me crazy snacks and different things ❤️😎

@DavidThomasScorbal Жыл бұрын

Maybe I'm alone in this, but the speed zooms completely break the super chill vibe your work has always had.

@reisschancellor9753 Жыл бұрын

Delicate skills

@apolyedapolyed7524 Жыл бұрын

That's the real thing! 👍👍👍

@robertlee4172 Жыл бұрын

The chefs ''mise en place'' must be prepared by a team of kitchen help, as there are hundreds of dishes served in each Chinese restaurant. These are not your Panda Express dishes. Very complex. Puts into perspective how Asian restaurant kitchens operate, compared to European kitchens. Pasta is par boiled, risotto is pre cooked, and sauces made earlier in the day and kept in s/s cylinders on a steam table before service. As tickets come in, protein is cooked individually and sauced to order.

@yoyoboyzzz Жыл бұрын

this chef is one of the best in hong kong,no doubt

@Jeremyho439 Жыл бұрын

Said who?

@pakistanifoodslover Жыл бұрын

❤

@never737 Жыл бұрын

fresh grade chef

@Antagraber Жыл бұрын

Water? Free? ... for such a High-end lunch at least a Kona-Nigari !!!

@tonyeatsintaiwan7047 Жыл бұрын

Yes, it is expensive, but I think this one is very worth it!

@willengel2458 Жыл бұрын

205/7.7 = $30, not quite $30. it all boils down to how deep your pocket is?

@jakerson181 Жыл бұрын

@@willengel2458 It's US$205, not HKD205. You can see it's HKD1612 on the check at the end. A super high end restaurant in a 5 star hotel like this is not charging $14 or $15 each for these dishes with abalone and sole? You couldn't get an egg roll for that price.

@willengel2458 Жыл бұрын

@@jakerson181for USD 205, i expect that fu*king fish does a song and dance routine on my plate.

@allanvanuga9196 Жыл бұрын

Great video.

@robertidenya1432 Жыл бұрын

Doesn't the oil pick up the flavours of those ingredients? What effect does it have on the other dishes?

@jacintaaconng1 Жыл бұрын

That’s how restaurant meals are tastier than home cooked, ha ha. For strictly vegan you have to go to such restaurant to avoid cross contamination.

@davidlee4406 Жыл бұрын

Extremely surprise that these top chefs allow you to take videos like that. They are very secretive in terms of their cooking!!

@kenlow4028 Жыл бұрын

I don’t consider him a top Chinese chef, can not toss the wok like professional Chinese chef

@bowlampar Жыл бұрын

$205 for a lunch...business must be good in HK. 🤣😁

@Darongrong38 Жыл бұрын

Love Chinese cooking foods ❤

@chichiuhui658 Жыл бұрын

😑每天吃一頓價值港元1612的午餐,一個月需要港元48360,這是什麼概念？😑😑😑

@EugeeFGII Жыл бұрын

Pretty sure I saw an $8 piece of vegetable fly out of the wok on the final toss.

@kaligupta2749 9 ай бұрын

Wake me up when the food is ready okay Mr. Waiter?

@senraq6332 Жыл бұрын

Why does he keep the water running?

@xunan390 Жыл бұрын

🍻

@diegocortazar6147 Жыл бұрын

Cooking Asian food is like conjugation irregular verbs at all times.

@robertlee4172 Жыл бұрын

Drink, drank, drunk. Child's play, if you're not a punk.

@fanchuendennistsang4569 Жыл бұрын

The heat of the stove is about 600 degrees C in the kitchen of a Chinese restaurant, so at home you hardly cook yummy food like the chef in a Chinese restaurant. A team of cooking staff in the kitchen of a busy restaurant usually includes chopping board man, sorting man and the chef. The chef only attends to the wok!

@strongbrain3128 Жыл бұрын

Sorry, not 600C, this temperature would be too high for any food, you would only eat carbon cooked at 600C

@takunya Жыл бұрын

Working at kitchen with mask , great idea.

@aleksandargoncharenko7263 Жыл бұрын

like from me :)

@kdegraa Жыл бұрын

Is this restaurant empty because it’s out of hours or there are no customers there for lunch. If it’s the latter it’s pretty bad to have no customers there.

@rickchang-qt6jn Жыл бұрын

Covid 19?

@apedreus Жыл бұрын

They probably need only one lunch customer a day to make a profit at those prices

@jacintaaconng1 Жыл бұрын

You can see the place is almost empty. Hard to compete with noodle stands or small shops down the street with incredibly tasty everyday fares. Good eats are everywhere in H K. I’m acquainted with some real rich business people who sneer at the extravagant and instead favor the simpler dishes low in harmful ingredients, more similar to home cooking.

@TamNguyen-do1hu Жыл бұрын

👏🏼👍🍸🍻🍷🥳

@makanbroo Жыл бұрын

1612 dollar HK = 3.078.000 Rupiah, just for 2 menus

@AM_pradhan Жыл бұрын

Omg buy a long handel wok for safety from burning

@newworldhk8 Жыл бұрын

205 hk d? so cheap...205 usd I believe

@alfonsedente9679 Жыл бұрын

$205 for takeout.... Yall got ripped off. Lol how much did ya pay for the empty melon rind? Btw... Nice recycling of the stank fish oil. Im sure the next guy who orders chicken will appreciate it.

@arismei 2 ай бұрын

Hotel Chap suey

@wongraymond Жыл бұрын

So expensive, oc it works

@dlbm_industries Жыл бұрын

Шоб Я так жил, моё почтение стряпчему.

@BringBackDislikes Жыл бұрын

Blyat blyat

@zillsburyy1 Жыл бұрын

expensive for hong kong

@willengel2458 Жыл бұрын

you pay five-star price for food as well.

@amitvohra7509 Жыл бұрын

But what about the amount of water, he is wasting. The tap is continuously running.

@splatterthis8445 Жыл бұрын

At205$ I'm not surprised there's no one else in the restaurant

@julieielasi4156 Жыл бұрын

That $205 buks hong kong meal you had from that 5 star restaurant nice but to experience for what you had ! I can get that exact meal for $15 bick here in Adelaide south Australia where im from in the Adelaide Market.

@morganchan2465 Жыл бұрын

🤣no u don't.

@robertlee4172 Жыл бұрын

Abalone at $80 bucks aud a kilo, I doubt that.

@paulychannel7914 Жыл бұрын

That skinny fish...... deep fry....... long time....!

@wilbertyao3632 Жыл бұрын

第一道菜好费事啊，各种原料一遍遍地下锅出锅，还用了很多油，成品看似简单，过程实在复杂。

@ko-kf2nu Жыл бұрын

Is it worth it becoming a chef?

@rezhaadriantanuharja3389 Жыл бұрын

if you like it, yes

@CalvinCooke18 Жыл бұрын

Long hard sweaty hours nope lol

@dustintravis8791 Жыл бұрын

One water please.

@wanglj2959 Жыл бұрын

讲究

@AD-mb6kx Жыл бұрын

香港很多料理都要過油⋯

@frankm7707 Жыл бұрын

乜Q都走油的😂

@rickchang-qt6jn Жыл бұрын

北菜最多！

@jasper2virtual Жыл бұрын

食環境。

@peterwan1139 Жыл бұрын

Assistant use apron to clean side bowl before use? Professional?

@robertlee4172 Жыл бұрын

Why? You wouldn't know, once that dish is served to you.

@kayflip2233 Жыл бұрын

HKD? USD? AUSD? CNDD? Be specific, this meal is either way overpriced or super cheap but no on can tell.

@mgng1891 Жыл бұрын

USD

@alexboros1751 Жыл бұрын

Looks nice, don't like the price tag.

@foodworld88 Жыл бұрын

好熱😓

@wolfyklip Жыл бұрын

Why don't you do some Low-End lunches instead, not all of us has that kind of budgets!!

@debashishdas5992 Жыл бұрын

I wonder how much water is wasting from that open tap.

@robertlee4172 Жыл бұрын

The cost of doing business. Why do you think it costs $200 dollars for lunch?

@jeffreyrichardson Жыл бұрын

three diamond cans placed bills mount sunapee farm graced fabians eyes traced

@albertorudi5168 Жыл бұрын

the water tap always open is a shame even if you have 5 stars. All food wok-fried? 1 star! It doesn't seem a 5* cousine, for 205$...

@bldmyamean8352 10 ай бұрын

How ghetto is hong kong... 5 start hotel and theyre serving frozen deep fried fish.. I mean.. I guess it's not like you can get fresh fish very easily when you're on an island...

@Soula261 Жыл бұрын

Χ Χ Χ

@anthonyromo8684 Жыл бұрын

@AndrewLee-wz3mq Жыл бұрын

Too slow just for one dish. Can you imagine if the restaurant has 10 table of 8 people, how long they have to wait? Go figure.

@jimfee42 Жыл бұрын

Haha. Laughing my guts out. High end lunch? $205 USD for oily fried foods. Can’t believe the restaurant is asking $205 per person for fried foods. Now you know why there is no Cantonese cuisine restaurant gets Michelin 3 stars.

@yongkwon-peterson6189 Жыл бұрын

My grandfather🇰🇷says that WE CANNOT REALLY SEE IT WHAT THE HELL HE PUT IN😋 THE A COOKING 🍳🇱🇷🗽😎😋 ? I CAN'T SEE IT 🤔AND DO YOU🤔🙏?

@eddykim2584 Жыл бұрын

not wearing hat

@robertlee4172 Жыл бұрын

It's the chef's 15 minutes. Cut him a break.

@vikasmohan1504 Жыл бұрын

He is wasting so much water and charging you extra.

@jensich3300 Жыл бұрын

Wenn ich diese Wasser Verschwendung sehe könnte ich kotzen

@robertlee4172 Жыл бұрын

Multiplizieren Sie die Verschwendung durch Millionen von Restaurants auf der ganzen Welt.

@joegar47 Жыл бұрын

i dont understand the excess amount of oil used in this video

@Hihi6789sfvvdsc Жыл бұрын

Very common misperception of oil usage in Chinese dishes, that it uses too much oil. With proper Chinese stove, the extremely high oil temperature leaves less amount of oil than you imagine to go into the food

@putingadaofu4979 Жыл бұрын

@@Hihi6789sfvvdsc You are a connoisseur! And as you can see in the video, after the oil is over, there is a step of boiling again to remove the oil😀

@winstonsmith6166 Жыл бұрын

Are you from Arkansas?

@jakerson181 Жыл бұрын

@@winstonsmith6166 Every video channel needs an elitist snob who mocks and thumbs his nose at all the silly questions asked by the uneducated common folk. You're ours and what would we do without you? Never change, bro. Never change.

@winstonsmith6166 Жыл бұрын

@@jakerson181 After 64 years, I am now an elitist snob. TOO funny, my brother....to funny.

@floridageographiclife Жыл бұрын

Does it really matter? If It does... Then You put a price on the quality of existence..... If so.. You are in the dream Not awake... But conscious of your Ego. Enjoy spending $205 dollars on an experience of existence you call life.