How Hong Kong Conquered British Food

Рет қаралды 8,713

Күн бұрын

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Hong Kong is one of the most diverse cities in the world, especially when it comes to food. This time, I traveled to my family's hometown to uncover the varied history of Hong Kong-style Western food. From cha chaan tengs to dim sum, Western and Eastern cuisines have mixed in this city to create something truly unique.
SOCIAL MEDIA:
Twitter - / itsmatthewli
Instagram - / randomchino
Credits:
Producer - Matthew Li
Production Assistant - Mana Chuabang
Script Supervisor - Louis Govier
Special thanks:
Yusef Iqbal
Yeevonne Lim
Dylan Payne
Brandon Goddard
Kevin Thomas
Timestamps:
0:00 - Hong Kong's unique cuisine
1:46 - Hong Kong style french toast
2:08 - How colonialism changed Hong Kong food
4:12 - Hong Kong's pork chop and buns
6:25 - Bing Sutts vs. Cha Chaa Tengs
8:37 - Pineapple Bun and Malay Sponge Cake
9:56 - Hong Kong's Identity Crisis
11:19 - In the Mood for Wong Kar-Wai
11:54 - Macaroni Soup
12:50 - What it means to be from Hong Kong

Пікірлер: 60

@offthemenuyt 2 ай бұрын

Hey everyone! Two corrections/clarifications: 1- 7:07 it's Cha Chaan Teng* not Tang. Didn't catch this until it was uploaded. 2- I forgot to mention that Bing Sutts originally came from Guangzhou in mainland China. The style of shop was brought to HK and morphed into what it is today.

@ESC_jackqulen 2 ай бұрын

One more correction 10:30 it's 50 years not 40 years

@ESC_jackqulen 2 ай бұрын

What's special about 茶餐廳 tea restaurants, at least in the old days, is that they're individually operated mom and pop restaurants. This is partially how new innovations of dishes keeps being created. Unfortunately, like all good restaurants, it became several big brands doing franchises. They replaced most of the mom and pop ones with soulless shiny decorations. The more authentics ones Matthew visited are getting harder to find by the year 😢

@firnheledien 2 ай бұрын

If you ever get the chance, you can cover the Hainanese in Malaya and Singapore who worked for the British military as cooks. Their Hainanese western cuisine has stuck around in both Malaysia and Singapore to this day. It's a cuisine that is not very well known outside the region.

@cameronpratt6164 2 ай бұрын

Your videos are always waaaay too good of a production for how few subs you have Matthew. Keep it up!

@Fenix5jr 17 күн бұрын

Totally agree with this! I was expecting to see you have 2M subscribers with the quality of the video you’ve done and very very informative too

@noorjahan-e-khan Ай бұрын

LOL I saw the thumbnail and the lighting was instantly giving me Wong Kar Wai, loved that you included it in the editing.

@yakitatefreak 2 ай бұрын

While you're in the region, neighboring Macau has Pastéis de nata (Portuguese Tart in Cantonese [葡撻] ) at Lord Stow's Bakery, their famous pork chop buns (Not Portuguese fusion), and a variety of Portuguese fusion food. Piri-Piri Chicken is locally known as "African Chicken" [非洲雞/Galinha à Africana] because it was made famous in Africa (The more famous cousin to this dish, Peri-Peri Chicken, is a British favorite in a restaurant known as Nando's). 免治炒蛋 or Minchi (from the English word "Mince") is Portuguese fusion fried minced meat and potatoes served with an egg on top. Galinha à portuguesa [葡國雞] is actually a Macanese invention that could also get a deep dive. This also ties into an older food video "Why Portuguese Food is Hiding Everywhere" and can be a whole deep dive.

@chilliam00 Ай бұрын

+1 definitely needs to do a video expanding on this.

@seanmalroy 14 сағат бұрын

Excellent. And well produced. Everything from the music to your fancy video effects to you as a presenter. And the writing oh my gosh.

@lauraqueentint 2 ай бұрын

wonderful footage and editing! Cha chaan teng and food from hong kong is what i miss the most, as a hong konger living abroad. you're right about how complicated the hk identity is, and the food just goes to show that when cultures collide, something unique and wonderful can come out of it.

@jimmychu7609 Ай бұрын

This video is a love letter to Hong Kong. Love your work.

@ESC_jackqulen 2 ай бұрын

1:20 In Hong Kong, we don't call it "Hong Kong style Western cuisine", we just call it "western cuisine" 🤧 As another Hong Konger that grew up in USA just like Matthew, yeah it's vastly different from actual western cuisine you'd actual expect in USA or Europe. I like to scare Italians on what we do with our pasta and pizza lol

@KRYMauL Ай бұрын

I think he was doing a google translate definition.

@herngong 3 күн бұрын

Best KZfaq documentary that I have watched in ages.

@EpicvidsKetti08 Ай бұрын

There are Three Identities of Hong Kong. The Identity of Britain, China and the sovereign identity of Hong Kong (Place People, Culture and Heritage). The best thing you can do is preserve the Culture in however way you can. Because a place like this is its own revolution.

@KRYMauL Ай бұрын

I think a lot of people who identify as Hong Kongers will probably identify as British.

@robmello3245 16 күн бұрын

@@KRYMauL event though the british don't see them as their own. the chinese hong kong people were only a tool to have some control over that region in Asia.

@peanut3616 3 күн бұрын

only if they are entitled to a BNO passport

@HFC786 2 ай бұрын

Please consider doing a video on how Lebanese food has travelled the works through the diaspora despite a small population

@ailing9119 2 ай бұрын

You did a great job with the production. Very professional 👍

@honeyten1001 2 ай бұрын

I loved this, very interesting and super well edited.

@chaos_xsh Ай бұрын

Wong Kar Wai-esque editing is a nice suprise. superb video!

@gondirtin Ай бұрын

Love the Chungking Express inspired montages!! You're doing wonderful work. Keep it up!

@hongwahliu5056 Ай бұрын

I really like how you mix food with history! Very interesting and also yummy video. Thanks! 👍😉

@Topsecret888... Ай бұрын

Ok bro, your video is quite well made. You managed to blend a bit of history and food altogether in a simple, easy to understand presentation. Good job!

@methewolf 12 күн бұрын

Great videos

@StanfordChiou 2 ай бұрын

Thanks for explaining the difference between cha chaan teng and bing sutt so clearly! The reason I was so confused is because I went to Lim Kee Bing Sutt, which you show at 6:43. Lim Kee calls itself a bing sutt, but it offers cooked food, making it more like a cha chaan teng.

@PaulRamone356 2 ай бұрын

You’re really good.. hope you’ll have more subscribers

@ndwolfwood09 2 ай бұрын

Great video, hope HK's regional & specialty foods and languages (Cantonese & English) are there to stay for a long time.

@Mel- 12 күн бұрын

Cool video 🙂 very interesting

@tasnadian Ай бұрын

i love your videos but i also wanna know where you get your T shirts keep up with the amazing content

@syzygy321 Ай бұрын

These food history videos are so interesting. I hope you do history of ketchup too at some point. I heard it has its roots in cantonese fish sauce with similar name!

@infernopyre Күн бұрын

10/10 video 👏

@Elias_Halloran 2 ай бұрын

good one

@themysterytraveler6536 Ай бұрын

Did you get a chance to hav the egg tarts at Tai Cheong? I'm not a big fan of them usually, but they are outstanding there. Also glad to see you repping the Town & Country gear.

@lily-hsau8552 18 күн бұрын

hi I really enjoyed all of your videos!!! did you study in U Wisconsin-Madison

@marvnch 2 ай бұрын

criminally underrated

@laurenjahnke7850 Ай бұрын

Yum

@KRYMauL Ай бұрын

Hong Kong needs to start looking at Singapore-style food courts.

@nickleung9245 2 ай бұрын

wong kar wai edit wow

@davidtam1518 20 күн бұрын

Hong Kong is one of the coolest places/cultures and it's a shame that it's slowly losing it's identity. I grew up in Richmond (Canada) and was surrounded by kids/families who immigrated over from Hong Kong so I feel like I got to really experience a lot of the Hong Kong culture through them and the heavy population of immigrants. I grew up eating at Cha Chaan Tengs, visiting HK bakeries and my family owned a butcher shop selling Cha Siu, Siu Yook, etc. Nowadays, all the HK establishments are being taken over by the Mainland Chinese and you see much more Mainland influence. Cantonese is spoken less and less :(

@robmello3245 16 күн бұрын

people dont see hong kongers speaking english as a problem, but when it comes to mandarin, their own nation common language, suddenly it becomes something "negative". colonialism really messed up everything. but I really dont think cantonese will disappear; it is a very active language in all of Guangdong area in mainland China, as the same happens to all the other languages/dialects spoken in China, coexisting with the putonghua.

@kirbmaster9405 7 күн бұрын

I hope we can preserve hong kong’s unique culture

@peanut3616 3 күн бұрын

Warn people that the sausage bun bread is sweet and soft… and that there is no pineapple in a pineapple bun

@HkgHkg-gu3rd 5 күн бұрын

Curry is always the best British food of all time.

@tktyga77 Ай бұрын

With what you've covered in mind & heeding the cultural & regional variations of mainland & Greater China & India (subcontinental & beyond such as nearby) including in martial arts, what do you suppose an inverse of Indo-Chinese food (found among Desi groups in & out of the subcontinent) might be like (with veg & non-veg included) with the needful adaptations? Sorry if I asked you something like this before

@HONG9438 Ай бұрын

As a Chinese living in PRC. Most of my favorite restaurants established in Hongkong such as ho hung Kee, 36 RMB for one bowl of wonton noodles, I can’t see how Chinese noodles chains can justify their pricing strategies. Not to mention kee wah and mei xin pastry, since all Chinese prepackaged pastries will add chemicals additives. But I believe there are always some reports about health benefits of chemical additives written by Chinese scientists or propaganda experts 🙃

@worldsofpivotify 2 ай бұрын

I'm just here watching all your videos waiting for you to reach a million subs. I believe VERY strongly that you're going to get to a million subscribers, it's only a matter of time