Michelin Star Dim Sum Are On A Whole 'Nother Level
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- čas přidán 4. 06. 2024
- I ordered the entire DIM SUM menu. Visit betterhelp.com/alex to get 10% off your first month. Thank you to BetterHelp for sponsoring this video.
Here are my favourite dim sum moments from this video :
00:00 Dim Sum starts
01:38 Arrival at the Shang Palace
03:44 At the table with Chef Samuel Lee
05:31 A quick word from our sponsor
06:50 First dim sum : Siu Mai, Shumai 燒賣
07:26 Har Gow Dim Sum ha gow haukau hakao 蝦餃
07:54 Ruby Dumpling
09:11 Egg Tart
09:28 Jade Dumplings
10:33 Red rice rolls
11:07 soup dumplings, xiao long bao
12:50 Deep fried taro puffs
13:27 Baked Barbecued pork bun (叉燒餐包)
Big thanks to Chef Samuel Lee Sum, to the Shang Palace restaurant and of course to the beautiful Shangri-la hotel in Paris. Be sure to check them out on Instagram :
/ shangrilaparis
/ chefleesamuel
/ shangpalace.paris
Not everyone is on the same page when it comes to understanding what DIM SUM 點心 actually are. Here's a quick DIM SUM break down from the video itself :
- Dim Sum, LEVEL 0 : If you know nothing about DIM SUM, just keep in mind that it’s these little steaming baskets, the bamboo steamers, in Chinese restaurants. ‘S all you need !
- Dim Sum, LEVEL 1 : DIM SUM are like small foods that are meant to go along with tea. In fact that’s how they were originally created in tea houses in south east China and Hong Kong. It’s a bit like SPANISH TAPAS who goes along drinks so well. And just like tapas they are meant to be shared.
- DIM SUM, level 2 : DIM SUM are a breakfast or brunch thing, not an evening thing. They can be served as early as 5am up to mid afternoon…
- DIM SUM LEVEL 3 : DIM SUM are not only steamed foods. They can be Baked, Braised, Fried, Steamed or even a combination of any of these methods. You officially graduated from DIM SUM UNIVERSITY.
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Salut,
Alex - Zábava
Chef Lee is extremely generous with his food and time; really inspiring
Winwin, its good commercial for the restaurant
@@AA-iq6ev like this place needs a commercial on Alex's CZcams
I guess he's just genuinely impressed with this French guy
@@bearsharkp3901 It is definitely supposed to double up as a promotion for their re-opening, you can tell at around 4 minutes with the way Alex talks and the stock footage. Nothing wrong with that, just saying.
@@bearsharkp3901 well Alex has almost 2 millions subscribers so pretty sure even for a great place like this it could helps a little
You can tell how proud Chef Lee is of his food, and how happy Alex enjoying it makes him :)
Chef Lee is more open and communicative as well. Like he understood the genius of Alex and the marketing possibilities. Hope to see chef Lee again!
Yes, also Alex has a lot of enthusiasm, love for cooking and acquired quite some in depth knowledge. (Like shown in the beef tar tar comment) Also his attitude is not of a critic, but someone who wants to discover the little perfectionistic things that make top level food so good. I'm sure it's a rewarding experience for these tip level cooks, like showing an respectful, eager, talented kid your craft.
I was going to comment the same but you put it better.
When Alex used the beef tartare analogy, how ground tartare tastes like mush. Then seeing Chef Lee smile with that "this kid get's it" look on his face. Loved that.
Chef’s expressions while you are enjoying his work is priceless.
when they say you can taste their passion, it's not a metaphore, it's literal
Perfecting the most simplest is the most difficult "Always" - my favorite moment
Simple doesn't always mean easy. When you only had one or two elements to a dish the quality is very important. There is no hiding the flaws.
"Welcome home!" Oh, such exquisite manners! I absolutely teared up right then!
Dim sum is seriously one of the most undervalued foods out there. The amount of labour, care and skill that goes into each dish... And they're like 5 bucks a plate. Just insane.
I'm guessing this dim sum is a bit more than $5 a plate 😂😂😂💵🍽️
Ever see a video of a Chinese chef making dumplings? It's insane how fast they can roll the dough and fill them.
Chinese food in general has such low expectations for price but the effort that goes into the dishes (non-fast food) and dim sum in particular are on levels you'd expect higher end French/Italian restaurants to operate at. But at the same time, it's a fraction of the price. People are willing to pay a premium for hand made pasta but few realize the effort to make dim sum requires so much more expertise and practice yet refuse to pay more than a few bucks per dish.
Definitely some long-term cultural impacts in how people perceive foods and what is considered luxurious.
@@kronik907 Right you are! A look at their menu shows they are running 15 to 18 Euros per plate. But, WELL worth it!
@@sonofjenova7 I would compare it more to Sushi than high end French/Italian simply because a lot of them are rolls, though, there are also steamed pork ribs.
GOD.. As a Cantonese person, Chef Samuel Lee is sooooooooo cool and humble. Love the dynamic you two have. Also makes me feel so proud of our food. Samuel Lee is such a good ambassador for good Cantonese food.
I'm from Britain and I've just recently got into Chinese cuisine. it is amazing, easily as good as French or Italian
Your expectations as Cantonese are very low as these are common dishes made with expensive or add-in ingredients than the norm. Wait... are you Cantonese from Hong Kong or Mainland China? BEFORE the turnover, Hong Kong served the best yet real Chinese food that could rival French Cooking. See Ang Lee's 1994 Eat Drink Man Woman (a visual example of what Chinese food SHOULD be).
@@BelleLopez312 you'd be surprised - my grandparents left the mainland in the 1920s, went to Hong Kong, left HK in the 1930s, headed to England, and then to the US. I'm sure their recipes got bastardized a little bit over time, but "authentic" is difficult given how many people got scattered early on, and the influences on Chinese cuisine (even within china over its history) make it very difficult to categorize.
My grandparents, for example, drew hard differences between their "traditional" dishes versus the "Hong Kong" style dishes that became popular later.
@@FireHawkISA If you know the old school, traditional dishes and ingredients then, it's easy to spot the Other Influences. For example, MONGOLIAN BEEF is definitely American as there is NO BROCCOLI in southeast Asia ever, AND that much beef into the dish is very expensive in a native country. CARNE ASADA and Burrito are also very Hecho en America.
@@BelleLopez312 well yeah of course, but that also goes for stuff like noodle choices and cooking styles.
Calling Mongolian cooking styles "not Chinese" is kinda incorrect too, given that many other dynasties and heritages in China were minorities, and were given credit (maybe just in name) to styles of cooking they didn't have much to do with. The mongols were just another, albeit a close foreign power (kind of).
Just saying, as Lee says, Dim Sum and fried rice are two dishes/styles of eating where creativity (and use of what you had) is part of the culture.
Chef Lee almost seems very happy that someone that understands how intricate the background work is come to assess and describes his food.
A nod from a professional to another!!
As someone who works in a higer class kitchen, with one look you can see just the highest level of quality of those dishes. This is pure luxury just looking at them. Just wow, perfection
I mean i can only speculate but Samuel seems like a very good chef to work under. He seems humble and mild mannered which are GREAT (and dare i say rare) attributes for a head chef
the fact that alex was served by the CHEF himself is a great honor...not many have the opportunity
Chef Samuel is the best guest (if you can call him that( you've ever had, love that guy. A master at his job but so pleasant, so cool. It's really humbling and inspiring!
Ketchup with you next time
Totally agree
Ketchup 😂 How about "hey can I get some soy sauce to dip this thingy in?"
Norwegian chef from the meatballs series is also a very nice guy!!!
Love how Alex turns up at a Michelin star restaurant in jeans and a t-shirt
and park his bike on front of it like a expensive car.
C'est Paris (sae paree) ! People wear what they want here these days. Some do trendy & trés chic, others do pajamas. There is dressing for the season, but generally no one gets terribly upset at dress codes.
Why am I crying over Chinese food?
You two have such a sweet synergy. What a beautiful exchange !!
There’s something meta about me eating dim sum for breakfast here in Hong Kong while watching a video about Alex eating dim sum.
I think I will look for tapas for dinner tonight. Thanks, Alex.
Did you go out, bring some home., or have extras home made ones?
@@KRYMauL I went to TST and brought some home to share!
It was pretty good.
Alex, are you aware of how lucky you are to have a friend like Chef Lee? What an amazing array of dim sum! Great to see you again!
I found this comment weird. Do you know how much effort Alex put out on his passions? It's his pursuit of perfection that attracts people with similar wills. Just look at the effort he puts in the name of all dishes. Do you think you can type out their Chinese names without making any mistakes?
@@user-rc9os6jl6b I am sorry if you have gotten the impression that I am in any way discounting the passion, effort, and time that Alex has put into his educational and entertaining videos. I am merely extolling the artistry and generosity that Chef Lee has shared with Alex. As I am studying Japanese, which is not as difficult as Chinese, I appreciate the difficulty. Thanks, Ash, for your comment.
@@user-rc9os6jl6b you’re a bit irrational there buddy
I would imagine Alex knew how lucky he was as soon as he had his first bite.
As a c-school project at Le Cordon Bleu, I “re-imagined” dim sum to create a dessert version using the same forms and cooking techniques (steamed, deep-fried, chilled) with different ingredients influenced by my life in Asia. Not all of them were sweet and there was a balance of flavors and textures - think roasted mango and caramelized onion siu mai in a pandan wrapper topped with toasted coconut flakes and a single crispy pork lardon. I’d love to see you do a series on creating your own expression of dim sum!
OMG, Linda! If I wan't already married to a wonderful cook, (she _could_ be a chef except for the *_boring business aspects_* of running a professional kitchen,) I'd marry *_you..._* 😋
I'd imagine Uncle Roger would love to react to your recipes, if you ever make videos about them.
GOD LEVEL OF FUSION COMBO😍
You mean like bolo boa?
this post reminds me of that karen who “re-imagined” jook and dubbed herself Queen of Congee. you can call that a dumpling but those flavors are weird and it's no longer dim sum. it doesn't sound familiar at all and you imply you're elevating it which you're not. i think Alex has enough respect not to adulterate something people love and feel such passion for.
Chef Lee is just a total class act. What a gentleman. When I grow up I want to be like him.
Chef Samuel is in my opinion the best thing ever happened to this channel. So generous and kind and really inspiring👏🏻👏🏻👏🏻
That Char Siew bun is very very clever. It's a combination of traditional Hong Kong Polo Bun with it's sugary husk on the top mixed with a filling of char siew inside of it. Basically, it's 2 classic HK dishes in 1.
菠蘿叉燒包 and 酥皮叉燒包 is a thing though, a lot of bakeries and dim sum places in hong kong sell it
@@v000000000000vI know I've tried the 菠蘿叉燒包, but I usually prefer 菠蘿包 and 菠蘿叉燒包 to be separate because Bolo Boa is so good.
Samuel really did promise that dim sum invitation
Really nice of him to invite Alex first before his regulars. I can tell Chef Lee really likes Alex.
I luckily just finished eating or else this would have been torture since I love dumplings! I can relate to chef's guest being excited for the reopening as our favorite places were under lockdown, we sat at home missing their food and remembering our time there, hoping they would make it and that the lockdown would end. When we were able to go back and dine in, it felt like visiting friends you love and hadn't seen in a long time.
Alex.. hats off. Rarely have I been so envious. That looked fantastic.
I'd love to see a dim sum series. Yes, some of the dishes and some of the dumpling folding techniques take a lot of practice to get right, and some ingredients can be hard to find if you don't have access to an Asian grocer. But there are also simpler ones that anyone with a bit of cooking experience can make. Siu mai, spring rolls and jiaozi/wor tip aka pot stickers are very easy, and the ingredients are easy to obtain. Steamed gai lan couldn't be simpler. Niu za or tripe might not be for everyone's tastes but I love it and it's easy to make if it doesn't gross you out. Salt and pepper squid is super easy and delicious. Pai gwat, steamed pork spareribs, is also easy if you can find doichi or fermented black beans. Fu pei guen, or beancurd skin rolls are a bit more involved but fun to make and one of my favourites. Cheung fun or rice noodle rolls are also fun to make, and there are many variations of filling. The one dish I probably wont make again despite also being one of my favourites is Phoenix Claws, or chicken feet. The process is so involved for such small results. I'd rather just go to a restaurant and order it. And they're just the ones that I've made so far - there are many more dishes that don't take years of technique to perfect.
I think Ha goa is easier to make than Siu Mai as you don't need to make it from scratch. With the Sui Mai the dough is only good if they make it themselves, and has never been my favorite.
I would reconsider your BetterHelp sponsorship. Their terms of service allow them to sell a ton of private patient information, its kind of shady
It's so ugly. I hope they get seriously called out for this
Yup is a scam app, a lot going on under the table. Not real professionals, shady charges, abusive employees.
Many creators really need think about ethic sponsorships :/
At least he didn't eliminate the comment, yesterday another creator just keep deleting my comments and I was just stating the obvious with respect, maybe the creators don't know better... But at least gave your subscribers the opportunity to tell others.
Also please, if you live in Europe therapy is most likely free for you. If your parents are abusive you can also go to therapy without their acknowledgement or without them finding out. Don't fall for a scam that is aimed at leeching money out of people that are weak. There is help for you, but it is not in the form of betterhelp. Go to an actual therapist, they will help you.
yeah they're also terrible, my gf tried it and both the people she got were absolutely awful
@@airisama15ban48 which creator?! How frustrating. We viewers are trying to look out for our favorite creators and making them aware of unfortunate sponsors.
This is just a massive blend of art, tradition, flavors and elegancy. I am so hungry right now
I feel like watching a friendship grow. Who knows, maybe in years time Samuel Lee is a regular? Maybe he has his own crazy kitchen experiments? It is exciting!
its super cool seeing a master chief get so excited that what he was trying to convey in his dish is coming across. I see his eyes light up every time you say a bullet point of what he wanted to accomplish in his dish. He is so excited to see you notice the little things that many people miss.
I don't know how, but you made me feel like I was with you and chef Samuel Lee at the table. Thanks for bringing us with you!
Alex and Chef Lee have great chemistry. Really good to see.
im glad to se Chef Le again with his generosity of letting Alex taste some good chinese food.
Just having dim sum, simply filling the table isnt enough, just yesterday us 8 guys ordered about 40 dim sums and had a tower stacked high of it
Say it with me: We love Chef Lee! (and Alex of course)
Alex you've made me cry, i went to this same restaurant a few years back with my family and my brother, and its probably one of the most beautiful things i've ever done. But now i know i will never be able to go with my brother there again, but at least we can watch this video together, and remeber what and experience it was. Thank you again alex
"never"? Why not?
I'm sorry you're going through this.
Okay I must get some dim sum for lunch tomorrow. Glad that I’m in Hong Kong to get some legit stuffs!
Lol rub it in why don't ya. I'd be doing dim sum very often lol
The ruby one is especially pleasing to the eye. I love when reimaginings of classical recipes turn out as lush as this. 🖖🏾
I thought I was imagining gold on top, but it was there wasn't it? Almost too pretty to eat. 💕
Welcome back. Great to see you again!
I would love to see a DIM SUM series! Everything looked amazing.
Chef Lee has my utmost respect. He keeps a good restaurant, with wonderful dishes. If you leave your table hungry, you don't own a stomach. Thank you Chef Lee for the wonderful time to see your restaurant
Love that Chef Lee speaks my own language-Cantonese, the emotional impact aroused goes into the food as well.
After loongg time! That too a DIMSUM series!! Excited! 😀😀
Damn, I was really hoping this would become a Dim Sum series. But I get it, you really need to go to Hong Kong first to experience it. I have been to Hong Kong many times and it took some time for me to understand the magic of Dim Sum and meanwhile I make Dim Sum feasts at home for special occasions. The beauty of Dim sum in Hong Kong is that it is not luxury like it was shown here (altho this of course looked awsome) but affordable basic treats you can enjoy everywhere. Of course Tim Ho Wan is famose meanwhile, but there are also many more incredible places in Hong Kong to explore. Really hope that once travel to Asia will be possible again we will get our Dim Sum series from you :)
Tim Ho Wan only famous for that steamed chicken rice wrapped in lotus leaves.
This is amazing seeing classics I remember as a kid elevated to this level. I can only imagine what a delicious experience this was.
Oh la la, Michelin-star Chinese food is the BEST! I still remember visiting Andrew Wong's restaurant in London back in 2016 (before they received their stars), and it was just an absolutely magical dinner! We didn't know what to order, so they decided to accomodate us with something akin an omakase experience, and me and all my friends sat there for 3 hours having the time of our lives. This video makes me super interested in visiting Paris and having a dinner or two at chef Lee's restaurant :D
Chef Samuel! Cheers on the reopening! And I agree with Alex, they all look so good but that ruby one is bonkers.
I cant believe this man's content is free. Each video is so good and it's almost sinful watching it for free.
13:54 Executive Chinese Chef Lee seems to enjoy Alex’ professional appreciation of these fantastic dishes.
I just loved watching Chef Samuel Lee observe your reaction to his Dim Sum! He seems like such a nice and humble professional. Great guy!
You are hands down one of the most inspiring cooking channels out there. I love your content and absolutely adore your ambition and commitment to excellence, all while being honest and not pretentious. Kudos my man, keep up the fantastic content!!!
This is my absolute dream. Recently I've started to look back on my cooking, and watching your videos is always so inspiring, I feel like I learn more than ever. Also Chef Lee is so cool.
You can tell this chef is a Master of his craft by the way he cuts the pork for his Shumai. And adding hot water to the dough in the beetroot skin Dim Sum (he didn't comment on it, but it slightly cooks the flour and gives you a different texture). And look at how delicate the layer of steamed rice flour is on the rice flour roll. It's all in the little details. Listen to his other insights - "the relation of the wrapper to the filling is very important, it is like rice to the fish in sushi". Exactly right! I would love it if you could do an entire series on this guy's cooking.
I would love to see a dim sum series. And next time I visit Paris, I will try to go there, because this looks like heaven to me.
Good to see you again, Alex!
That is some of the most beautiful food I’ve ever seen in my life. Shang Palace has unquestionably made it in to my “Top 5 Restaurants To Try Before I Die” list. Exquisite.
Amazing. I am so impressed by the craftsmanship in creating dim sums. Thank you for this video.
Holy f, I literally cried a bit when I saw the ruby dumbpling. That was one of the most beautiful pieces of food I've seen in my life. I might be overreacting here because I'm always emotional when it comes to art but I don't care lol. You can see how much love is behind that piece.
Ever since I noticed it, I can't look away from Alex's new ear piercing, it's literally all I see now, LMAO
I was going through the comments and was wondering why nobody was talking about his haha
He is also sporting a new watch!
good to see you after a long wait Alex!! please continue more series!
The dim sums looked amazing! I loved the Red and gold ones, they are so pretty, and the jade ones looked stunning too. So vibrant, and surely amazingly good.
With the plethora offering by the world of dim sum, I would gauge a dimsum house on how well they make their siumai, hargao and charsiu bao…damn gonna order dim sum for breakfast later!
For me, it's how well they do their siu mai (always a staple), fung jao (chicken feet) and ngau yap (beef tripe).
Also, by how long the line is to get in. :P
Alex: Shouting in the kitchen
Chef Samuel Lee: no i’m a nice person … alex confusing chef lee with ramsey 😂😂
Chef is so awesome. I love his vibe, and how natural and passionate about his food. Shows the man has a real love for the craft.
I want a dim sum series!
Never been this early, not even 20 seconds into the video and I already know I love it!
This experience is on my bucket list. A once in a lifetime Dim sum experience .
As chef Samuel Lee said at the end, go to Hong-Kong, and you'll have an incredible range of dim sum, along lots of other kinds of food.
AMAZING episode!!
That red-gold dim sum looked like a jewel! It was the best presentation of the bunch
I really like this Chef. He is a master of his craft, but he has a warm heart.
I am missing dim sum so much. I used to live near Chinatown in New York City. Now I live in Tbilisi Georgia, and it so hard top find quality Chinese food. Merci for torturing me Alex!!
I have read that the Chinese food in Easter Europe is . . . lacking.
No benefit from being in the Communist Block there.
@@recoil53 I just had some Georgian Chinese food yesterday. Most of the "Chinese" restaurants have no Chinese staff. So it ends up being a sort Sino-Kartuli cuisine. (The Georgian word for their country is Sakartvelo.) This was actually tasty. But did NOT remind me of any specific Chinese style. And I used to live near Chinatown in New York. So yes indeed, "lacking" would be one way to describe it.
Only last week I was wondering where you were, little did I know you were getting ready to spring some fabulous looking Dim Sum on us. That looked so amazing. Thank you for sharing.
I really really enjoyed that. Good job!
I didn't see you dunk any of the dim sum in soy sauce. Thank you so very much, it is a pet peeve of mine to see someone just "dunk" and not enjoy the chef's message and hard work!
Chef Lee seems like the nicest bloke! He's not just a chef, he's an artist
Really enjoyed chef Lee in this and the last series. A master of his craft but humble, patient and polite. He's given a lot of time to you and I hope the exposure really helps, I'm sure it will. His reactions to your tasting were great and I'm sure he was over the moon at your ability to deconstruct the work that went into the food that perhaps many would miss. As ever Alex great content, and thanks Chef Lee!
Thank you for sharing this process and this beautiful experience.
"I'm guessing you do take-aways..?"
*cuts out the part where Chef Lee goes off on Alex*
I thought he was going to ask for a doggy bag next.....! 😂😂😂
I love Chef Lee. If there's any way to taste his food I'll definitely do.
Alex find a way to make this doable for the home cook without any special equipment.
Made With Lau has a video on how to make siu mai. You just need the wrappers (can be found at many Asian stores) and some way to steam them (steamer attachment for a pot or rice cooker, bamboo steamer, steamer rack, or even just a plate in a wok surrounded by water).
What a master pieces of episodes you are putting together Alex!, it's a pleasure and an honor to be able to see those wonders.
i was drooling all along...thank you!
Hey alex! Great video as always, but you may want to know your sponsor, Better Help, sells their users personal information. Just thought you'd want to know!
Alex with another "Something you will never do but now know how"
I really enjoyed your delicate explanations of things. I’m sure it was an amazing experience.
Those dumplings are so beautiful. I love how excited and happy you are when they are coming to the table.
First !
nice
Really like the level of understanding btwin u Alex and the chef Samuel. U always can recognize the idea inside the dish, it’s incredible and the chef also obviously enjoys it. Best wishes to your channel, I’m waiting for the next series)
Excellent. I love Dim Sum!
Seeing that table full of amazing food made me seriously envious, Alex :-)
Please make a Dim Sum Series!!
Love to have you back! Missed you
Alex, thank you for taking us along on your adventures! Every video is a like journey. Your reactions are perfect and I like that we are learning all this alongside.
Wonderful episode! Always impressed with whatever direction you take this channel in! Keep it coming 😊
I really enjoy your enjoy, keep on having fun! Thanks!
I hope you enjoyed your time off Alex! I was salivating the entire video, and am so jealous of all that delicious food you got to try!
This video is really excellently made like it glides so beautifully. It feels both casual and professional I love it!
It's always a pleasure to watch your videos!
This is so great, so informative, such a beautiful table of food, and I am so envious (even though I am veggie)
Alex videos are amazing. I had a smile on my face the whole time and also got really emotional hearing about how excited Chef Lee is to reopen. And even the little things are really funny to me. Like Alex riding up on his bike and parking right behind a super nice Porsche. Alex is so kinda, and passionate, and unapologetically Alex. And the fact it allows him to do amazing things like this, and share it with the world is just beautiful.
I feel warm and hugged from both Alex and the chef. Amazing video!
One thing I learned in cooking. Low heat = inside cooks more, high heat = outside cooks more. As an example, this is why we cook steak on a HIGH heat in a HOT pan to achieve a crispy/browned outside with a rarer inside.
With fried rice this is important to remember. Each grain of rice is like a tiny steak. We want the outside nice and crispy with the inside soft and chewy. So HIGH heat to get that crispy outside. If you read this Alex I hope it gives you a different way to think/look at cooking rice and I hope it helps. Can't wait for the next video!
Really enjoyable to listen to Alex take us through his take on each dish, he describes each of them in such a sophisticated way that it makes my mouth water
I am here for the Alex and Chef Lee friendship 🙌
WOW. Chef Lee is AMAZING!!!!! What a great gift to invite you over!!!! Thank you for taking me too.....