Hong Kong’s next-generation dim sum
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- čas přidán 4. 07. 2024
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Hong Kong has long been known as a place to find excellent traditional dim sum, but some innovative chefs in the city are reinventing the centuries-old Chinese cuisine using ingredients and culinary techniques from around the world. In this episode of Eat Drink Asia, Post reporter Lisa Cam talks with some of the most creative chefs in the city to discover the secrets to their revolutionary versions of familiar small-plate dishes. This episode of Eat Drink Asia is made with the support of Cathay Pacific.
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The creativity is insane
I think the "squids in the sea" is DIVINE; appreciate that Chef Li appropriately placed the "squids" in a blue/teal casserole "vessel".
Not very impressed by the other ones.
Great video, can really tell the work that went into it, Hong Kong dimsum is the best
dim sum is about comfort, not about leveling up only
RIGHT, comfort and family.
millenials like to take photos of everything they eat. i prefer the old dimsum.. no frill, filling and satisfying ones.
Correct, esp when too many HK restaurants are closing, because the customers are going to Shenzhen for "cheaper food".
The first chef from Chinese Library and Man Wah's chef is truly innovative. You can tell he has a strong understanding of classical flavours, like pairing apple with foie gras (offal cut) in order to create balance. The fried soup dish wo za is something I've only heard of in books, that's an example of imperial cooking right there, definitely going to try it when I go to HK next time.
Most of the commenters don't understand that dim sum has always had changes, xiao long bao wasn't considered part of Cantonese dimsum until the 1950s when the Shanghai/Jiangnan chefs fled to HK to escape war.
Great segment on dim sum! ❤
Fusion and modern foods are fine but I will choose classic like xiumai, hagau, lomagai, etc all day any day.
AGREE !!!
I bet these "new age" dim sums cost >5x the traditional ones.
This dim sum was elevated, creative, & artistic. While many will remain loyal to traditional dim sum - these chefs are what place HK on the map in pushing culinary innovation. It will certainly pique the interests of food experimentalists, global chefs, foodie aficionados, food fusion pros and cultured tourists who love elevated dining. Everything presented was beautiful and seemed mouthwatering. Would love to sample this fare this when I go to HK.
Awesome stuff thank you
Next generation dim sum, super creative. Ever heard of Immersive Translate?? It's a tool that supports real-time subtitles and generate them for videos in foreign languages. With the subtitles, you fully understand the video content and naturally learn a foreign language while watching.
i love hongkong!!!!
Greetings from Redondo Beach 🇺🇸🇺🇸Nice food tour video🌷🌷
great video
Well done
Yeah it is the next generation of dim sum for wealthy ones to enjoy.
I love HongKong snacks.
5:00 he's very hard working though
Hit or miss. It's a gamble.
❤❤❤❤❤❤❤
i would like to eat it
are dimsum same as momo?
ugh if you could make a drink that could be flowing instead of changing the glasses, that could be accepted by young and old than you can replace tea.
It won't become popular. I don't think it will be the "Hong Kong’s next-generation dim sum ! "
Har gow isn't "humble" at all; shrimp is quite expensive.
Perhaps in Hong Kong shrimp is relatively cheaper, but shrimp has always been a high end food.
Some Dim Sum in this video are truely a fusion of Chinese Dim Sum and Spanish Tapas !
The Dim Sum is the Chinese DNA which will never and ever change !
----------------------------------------
八角釀酒 = Famous France's apéritif "Anisette" !
😍😍😍😍😍🤤🤤🤤
畫蛇添足
Please retain the original HK dim sum, we don't need gimmicks and leave it to the circus.
😠👿
water that stagnant is rotten and full of diseases. Water that flow is clean. Improve or fade to oblivions
I agree! I also prefer the original dim sum, no frills, just the great flavours
I only have enough money to buy veggie curry🥴🥹😒
@@isleephungry try pagpag, it’s more affordable and environmentally sustainable.
@@isleephungry
Come and visit me in china, i will treat you to yulin dog meat festival for free
It's like pairing pineapples to pizza. Is that innovation?
Oh no, haute cuisine has reached the Dim Sum. Beautiful, but I prefer a little less beauty and a fuller stomach for the same amount of money spent
XI JINPING IS A STRONG AND WISE LEADER. ITS VERY IMPORTANT THAT THE WEST RESPECTS XI JINPING AND NEVER COMPARES HIM TO WINNIE THE POOH
Winnie the Pooh is nice tho and everyone likes him it’s a really bad insult
What an insult for Winnie the Pooh to be compared to a fascist....
“Next Generation whatever” - meaning - I add my unnecessary tweak to proven classics everybody already loves, then I charge you three times the price more.
Why be so cynical? Nothing is static. Not even the "proven classics" you speak of. They all evolved and incorporated something new. It may be expensive at first, but if it's a successful then others will copy at lower prices.
@@ContrarianDC_KAF why be cynical? Because I actually live in HK and know the score. That is why.
@@alvindurochermtl Then bring back your British masters.
SAM😁SA 🇮🇳
That is no innovation, that is blasphemy.
This movement forgets the Chinese heritage of food. Leave the art to pottery. The ingredients are an upgrade, but no longer has the same language, and does not fit with the traditional dishes. Once new dim sum dishes are incorporated well into most restaurants, then you know you have success. Pairing tea based, non-alcoholic cocktails with dim sum nouveau is on the right track.