How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years - Smoke Point
Vložit
- čas přidán 8. 12. 2020
- Toronto’s East Court BBQ owner Jack Tsoi has been perfecting the complex process of Chinese-style whole roasted pig for 30 years. From butchering to boiling to roasting to salting to roasting again, he makes some of the crispiest, juiciest barbecued pig in the area.
Credits:
Director/Producer: Daniel Geneen
Camera: Andrew Budziak, Ryan Morgan
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'Smoke Point,' click here: trib.al/EKbAUmr
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our CZcams Channel now! goo.gl/hGwtF0 - Jak na to + styl
Thanks for watching! If you want to keep up with Jack's shop follow the restaurant at instagram.com/eastcourtbbq/?hl=en.
🇵🇭👍
Best type of pork in the world. No better way to cook pork. Crispiest skin hands down.
Y'all did an amazing job!!! 😍😍😍
_Finally,_ I understand all the hooks!
One of the best episode i watched in Eater. Good job
These chefs are way too under appreciated. One man show and they sell rice boxes for around 6-7 dollars? Big respect to them.
In New York city Chinatown you can buy lunch for $ 4... but yo have to make a long line.... actually was before pandemic.
Very true, it helped remind me to tip them more
@@deminada3964 i assume you're talking about Wah Fung you do get a lot of food for the money but their food are just alright especially their "crispy" pork is not crispy at all..
@@Frodokeuh I've had a BBQ Master watch videos of Wah Fung. He said it's not entirely authentic. He wasn't very pleased or impressed with the technique either.
Definitely undercharging based on the amount of work that goes into each product
That chef was so positive in his support to his apprentice and humble about his own skills. I'd be honoured if I had a teacher like him.
70th who agreed
@@yumblum 71st who agreed. People nowadays wants a worker who has experience but doesnt want to give them experience. When a newcomer messed things up , they'll be like nah u cant do it no more instead of like encouraging them to try and try and try. I would be more than honoured if he's my teacher.
it's hard to say this but the current student could be his last. he already mentioned in the vid that the young nowaday don't do this kind of job. or should i say this kind of hard working level with low payment
@@luutuan7162 ppl r on the high end life these days
Something rarely seen in chefs
Doing for over 20 years and doesn't admit he knows all but tells us he's still learning. Humble guy
You never stop learning, thinking otherwise is kind of arrogant.
Actually the more you know,more you know that you don't know everything
The greatest chefs will never admit they attained perfection because there is always more to learn!
The truly smartest people in any aspect of life realize there’s so much more they don’t know than what they know
He even said a WOMAN taught him how to roast Philippino style... an egoistic person wouldnt want to admit to that
Man the owner is so humble and kind. Even the way he speaks to his apprentice is nothing but encouragements
This man is incredibly humble despite his evident experience. The care he shows the pig throughout the process of cooking it is indicative of the utmost respect for both the culinary art and the animal. One of the best videos y'all have put out in a while.
100%
@@OG_BiggusDickus well said 🤞💛
because it's not some hipster shit. It's a working class meal. He doesn't get paid well, it's saan fuu gong or low wage back breaking labor. Growing up I have the most amount of respect for these guys. they put in that grind.
Watch Yulin festival how they are cooking alive dogs
@@cassel7898 grow up
Do more like these, I'm bored of amateur hipster chefs describing their food pretentiously, more OG chefs please
Agreed.
@@melaniemah9138 Yeah, the whole "I worked as an investment banker but then I bought a food truck six months ago which I want you to think was a huge and noble risk for me (please ignore the fact I have $200,000 in my savings account and a portfolio that cranks out $150,000 a year, plus my dad runs a hedge fund), and me and my $13-a-piece Korean-Lithuanian tacos and sliders are super-authentic. Look at how much authenticity I have. If you find someone with more authenticity, I'll just go out and buy more." is boring.
@@hoilst You are spot on!!! Tired af of all those C.U.Next.Tuesdays
agreed
Agreed
I am noticing how most everyone here appreciates his humbleness and the fact he isn't working from an overpriced facility. This is great to know. I would love to visit his restaurant. What a wonderful person this man seems to be.
Go TIGERS!!!
You don’t have to go to this specific restaurant you’ll find similar ones all over the world.
The BBQ owner Jack Tsoi is truly a master or "sifu" of Chinese BBQ, but he is still so humble and down to earth. As well, he is so encouraging to his apprentice and treats him as his equal. I am hungry just looking at all his delicious creations. Bravo!!
May I ask where is it from toronto?? Highway 7??
@@erictsoi4851 Scarborough - on Sheppard and Brimley
For those who understands Cantonese will agree this guy talks super wholesome and sweet
Yes, very surprised by the total lack of street style talk and expletives.
suspiciously so. I don't trust any back of house that doesn't have more teasing and banter. Cleaned up their act for the cameras I'm sure!
@@st0neape Of course they cleaned house for the video, but not any different from someone selling their house and cleaning up for the agent's pictures.
At least it is more authentic than those "reality cooking" shows that are all staged and totally fake.
@@st0neape well I would argue that it really depends where they're from. I find that some Guang Zhou ppl are a bit more over the top than ppl from other places. Curious to know where this guy is from
@@msbrownbeast oh I was talking about their language not the kitchen, but I expect that happened too
He is a kind of chef where won’t take a day off because he is afraid that his customers will have nothing to eat for that day. Look at how he purposely rush for lunch, scares that people will get hungry. Full respect for this guy.
Can you expect customers to come back if when they come you have nothing to serve them...
pork meat is disgusting
@@muslim_allah-is-the_greate1295 troll
He's an awesome guy. I come here regularly and he as genuine in person as he is in the video, maybe even more so. If you read and are in the Scarborough/Toronto area, definitely check it out!!
@@KkDarkRiderkK, Of course, they will come back for the quality food they are used to buy off him.
.
I get goosebumps just watching the amount of labor he puts in everyday.
The next time I ordered these crispy roast pork; I will enjoy it even more and with a lot of respect.
I love that he says you're not doing it my way, but it doesn't mean it's the wrong way. This guy is an amazing teacher.
This one hit different than the rest. Damn, he's a legend. Hard working, humble, masterful and kind.
the relationship between the chef and his apprentice is so wholesome.
Its unfortunate that Eater must whitewash his culture by calling this barbecue.
@@destah3269 Lol barbecue is literally a way of cooking. Take that unnecessary outrage over to twitter if you like!
@@destah3269 They're not wrong in a way, this way of cooking was traditionally using wood fires, my grandad roasted goose that way. Now that it is more mainstream, commercial ovens are used for the high output. Many places in China still use huge clay ovens and wood fires. It is still called BBQ pork or 'siu ju' because it is cooked with direct flame or heat.
Kindly please accept that this is wrong, the video should be renamed and the translations should be fixed.
@@destah3269 It is called barbecue because it's barbecue. If you are offended by that then you shouldn't go outside of your house.
Thank you so much for doing this video! I stumbled on it and being a person who has been going down to Vacouver's historic Chinatown district since the mid 1980's I have always been in awe and fascinated by the cooking and preparation of chinese bbq. To see Master Chef Tsoi do his magic and create his bbq dishes had my mouth absolutely watering!! Not only is the bbq prepping and cooking a wonder to behold but I never pass up the opportunity to quietly watch the chopping of the bbq and appreciate the absolute skill of these wonderful chefs wielding their razor-sharp cleavers with great precision. As a non-immigrant but a transplant from the east coast of Canada, I am grateful and humbled that I have lived in the greater Vancouver area and am able to partake and delve into the diverse cuisines at offer. Chinese, South Asian, Vietnamese, Thai, etc., is plentiful and abundent in the region and we are all so much better off for it. How horrible would it be to only be availed of fast food chains and a bland meat and potato diet of yester year. Thanks to all the chefs like Chef Tsoi who have chosen to immigrate to Canada and making your home and careers here. I am also heartened to see the young chef who could have chosen a meriad of carreer paths but is dutifully learning from a great master chef the fine art of chinese cuisine and now Vancouver will have the pleasure of delicious bbq being available for years to come. Now, I must end this and go seek out some char siu and bbq chinese sausage, this video has me starving!!!
Due to political matters, the views of some Filipinos have soured towards Chinese here in Philippines. Seeing Chef Jack accommodate some Filipino food items such as lumpia and lechon in a faraway place where there are Filipino diaspora; away from such matters we here are currently embroiled, it is quite refreshing.
Food is indeed transcending cultures and connecting people despite differences, next to music.
Chef, you made me happy!
If you're in the vicinity of this man's business it would be a fcking tragedy if you don't visit and support this hard working, humble af man.
yeah but what if you have no money lol
@@jadentran9895 Take it easy on the Pho Bo and get yourself some meat and rice instead!
Best type of pork in the world. No better way to cook pork. Crispiest skin hands down.
@@jadentran9895 His lunch specials are between $5-7. I think you can manage.
@@absoliute.q yeah later on. Right now I only have 5 cents while working two jobs lol.
“When I first entered this industry, I was not happy” that speaks to me. Sometimes, our purpose finds us. We don’t find our purpose. Real talk
That and his mentality of, "But this is what I do so I'm going to do my best to do it well."
Yeah, with young people like me, we tend to just think that we need a good selection of choices to find our careers. But sometimes whatever is in front of you will do, and you just need to learn to make the best of it, adapt to it, and make it your own by being the best in it.
And sometimes the caste system chooses for you.
Its how mundane that statement is that speaks to me
I wouldn't be happy chopping up swine 24/7 for a living either 🤢🤮
This man is soooo humble if you understand canto!
For anyone who doesn't know, the salt he used is regular table salt but you dry fry it till it turns colour, this is an important step. Cooking the salt gives you the salt taste but removes the saltiness of the salt, if you then add 5 spice and sugar to the cooked salt you then get the salt and chilli seasoning you put on your fries
Oh COOL! 20+ years of professional cooking here, never heard of that technique. I'll be playing around with this for sure! Thanks :)
Can you expand on this topic please? Can't find much on the internet on this. Is it a Chinese thing? Thanks!
Isnt it dark because there is 5 spices in the salt blend?
I grew up in Scarborough, ON and I used to get roast pork on rice from this guy for many years. Not only was it absolutely delicious, but it remains one of my fondest memories of living in Canada. Eating this in my car out of a styrofoam container, with the radio on, and a can of ice-cold Coke. That was life! I have never been able to find anything that even comes close to his roast pork in the US. I'm in the Tampa Bay area, which is devoid of real Chinese food. So, I have had to learn to make it myself. But it will never be as good as Chef Jack's!
the roasted pork skin is perfection. You know when you hear that crispy sound when the knife touches it...
But the ultimate has to be the Chinese roast suckling pig, that's on another level, the delicate crunch of that tender crispy skin followed by the tender juicy slightly fatty meat, dipped in a special sauce, heaven!
His business is right on Sheppard Ave! Great place and very friendly!
There are many here in Atlanta, GA area. You might want to come visit. In one of the Chinese grocery stores, one of the BBQ place, the owner is from Boston. The food looks like this guys food. Amazing.. Roast Pork is about $12 p/lb
@@happygirlw689 sounds good
I legit got teary eyed watching a man chop up a bbq’d pig. This dude’s attitude and the respect he showed his student was awesome
amen
I liked when he was chopping the duck! Amazing knife skills! So knowledgeable in his craft! I found this so entertaining to watch!👍
That skin looked so good.
Lito aquino
Lol get a grip
He always encourages the apprentice and keeps his spirit up at the same time teaching him, he's a great mentor and boss and just seems like a genuinely kind man.
A true professional, continuously willing to learn. Hard-working mentor, willing to give back. This world would be a better place with more people like him.
Jack is the nicest guy! At the end of the night, he'll be super generous and really jam pack your orders just to clear out his end-of-day inventory. Super down-to-earth. One of Scarborough's/Toronto's great hidden gems. Glad to see people hearing more about him! He's really as nice in person as he seems in the video.
Thx moo422 when I’m ever in Toronto I’ll look him up and definitely support his hard work by ordering a lot and tip him for his hard work
You are very lucky to live near that place. I’d be there daily
What’s the name of this restaurant? Where or what is the address please....
This is what a professional looks like. Listen to the things the Chef says. "I try and do a good job." "I've been doing this a long time." "I'm still learning."
Those were really heartwarming words from the master. It really shows from his dedication to his craft and learning to roast a pig that's different from what he does
Very true, these are true Chefs !!!
Any man who knows his craft well enough to the point where he can’t learn no more hit a wall. This is how we evolve.
that's right. there's no the BEST as there would be someone better than you at any time
Always improving. Never stop learning.
Such a humbled man to admit you’re still learning after all his years of cooking. . Great to see the next generation learning and carrying on with the tradition.
I love this man's humility.
Really means a lot to see Eater showcasing Chinese bbq like this 👍
We made it, fam
YESS! As a Cantonese, I felt so proud watching this
I'm so hungry now.
czcams.com/video/3WiWot6DtzU/video.html checking the fish cooking Jamaican style
I am just amazed by how gentle, down to earth and humble this guy is. Like legit he is not trying to be all fancy or to impress anyone, but just trying to perfect one craft with thirty years of learning and practicing. He was quite strict towards his own work but is not at all parsimonious at encouraging and praising others. We just need more people like him in general, in any industry.
True! It was like each was an “Artist’s Piece “.
i wish i worked with chefs like this, everyone around me is running on overconfidence and way too much caffeine
I feel like im listening to my uncle or cousin talk to me when he speaks
@@godismannen Yeah sure, caffeine.......
Who's hungry and watching this?
It is a labor of love. He might not love it at the start but looking at how he behaves in the kitchen shows the care and concern he has for the people who eat his food. And he is still willing to learn to improve his skill. More respect and appreciation for you Sir.
I love how supportive he is of his apprentice, you can tell he really cares about his food & his community. 💙
And you can see the passion and enthusiasm the apprentice has because of it.
it's rare to see Chinese Chef praising his apprentice and being so positive about the work. what a great story!
Even Olympic runners trip and fall, why would you yell at a toddler for bad running form?
It's because the camera was recording
I think chef Jack Tsoi really admires that a young apprentice (born in Canada nonetheless!) is willing to put in the work to learn the trade. That relationship chef and apprentice have is, as others have said, very wholesome.
lol he was live
@@vietster1141991 While that makes sense; Chinese culture tends to use negative reinforcement to push their students to do their best. It weeds out those with lofty dreams and those that are serious and willing to put in the work.
There’s also the negative mindset it cultivates within the student who most likely will pass that on. It’s kind of a vicious circle.
I'm exhausted just watching how much cooking and prep he gets done in a shift. Talk about being productive.
and after all this, he sells this for like a few dollars per plate.
@@isac0014 he should sell like for like 10- 15 dollars man. So labor intense just to sell for little.
@@Amatersuful I feel like a big part of the joy for this guy seems to be him feeling that he's really helping out his customers. The fact that he put so much thought into making lunch boxes for students and builders and elders just shows that it's not just about making money for him.
@@thesecondislander when you love your work money is the byproduct.He could charge abit more n one day open a cooking classes on BBQ.
@@Amatersuful lol 10-15 dollars? one of the main reason people keep coming back to places like these is cause of how cheap it is.
Even though there’s a language barrier, I’d still give this man a chance to teach and I’ll do everything I can to learn from this man.
Huge Asian parent energy from Jack. I think he mentioned “practice” about a dozen times through the video 😂
Yeah, for some reason everytime I fail at something I automatically blame myself for not practicing enough, guess my parents burned it onto me
When youre roasting/grilling for 30 years but still saying "im still learning everyday"
Puts to shame those who call themselves masters in kitchen for 5years.
😂😂😂😂😂😂😂
reminds me of a head chef I had that would not accept new ideas because he had 20years of experience more than me
@@EvertonM haha its called pride! They dont want to learn on underlings. .
I was thinking along your line as well. Very humbling...
.
@@EvertonM Typical chef in Kitchen Nightmare XD
“洗pat pat” / “sai pat pat” is a very cantonese way of saying “wash the butt”, thanks for getting this right Eater!
czcams.com/video/B3RoPZ_NcE8/video.html🎈
Best type of pork in the world. No better way to cook pork. Crispiest skin hands down.
But it should sound more like "pet pet".
he was sanitizing his language lmao.. if it was off camera, it would be "sai see fut"
bahahah!!
Man, I love these kind of stories. Please do more of these. Feature all the hardworking, humble and amazing people like him.
He is so humble and giving other chance to learn and practice!
When you hear Cantonese, you know this is authentic roast pig
fr
Facts
and to wear earplugs lol
When I hear Cantonese, I can't help but remember Kungfu Hustle
@@ANSELAbitsxb ?
He seems like a genuinely kind person.
Yeah, i wish many hongkongers can be this friendly
Facts! Need disappointed going to see Jack
No hes not tff...
@@mikeross8506 yes he is tff..
*as he tosses chops and flips animal carcass*
The best Chinese BBQ chef I ever see
A humble guy and a good mentor
He's been a chef for over 30 and he still says he's not a big chef and he's been learning from others... the humbleness from this guy
Dude's a beast. He did all that in a morning?
He did all that, and then personally chopped the meat on demand during service AND THEN roasted 2 more pigs. The man is a legend.
This is everyday work for chefs. Including cleaning and sourcing ingredients.
I know right? I barely manage to wake up in the morning. And then there is this guy.
@@clyk2787 I feel shamed.
You're not gonna believe this, but for Christmas last year he roasted nearly 100 pigs in one single day.
I like the way he appreciated his Filipina friend who taught him a filipino style roast pig.
hi
What caught me is that he is really kind to that young man..always try to motivate, teach, and tolerare any newbie mistake 😁..its quite rare to see someone like that..
This man is beautiful. It makes me cry. To have such a mastery in ones craft and care for what you do and for who you provide service too. If everyone was like him the world would be a beautiful place.
"We have developed a technique to avoid the head getting burnt" Puts half a tin with some wire around it. Love it! !
i had a giggle at that too. simple yet effective af
#10 can for the win!
Hey if it works it works!
That's the premise of all of engineering. FYM?
If it works, it works.
LOL.
The way both student and master speak highly of each other is so beautiful.
It's real respect I love kt
Uncle Jack has been very humble. This is one of my favorite spot in Toronto. I would eat there every week. Spent 8 bucks getting a load of rice and pork. He even give me more meat to try. He's a very good guy. Very proud he made it into this channel
Dude you’re very modest, you’re a master chef that’s for sure.
Modesty doesn’t make him a master chef.... the flavor of the food does...
I love how you guys show "the average chef" working his tail off day in day out for far less compensation and recognition than he deserves. Please show more of these "working man's chef" than the pretentious over compensated chefs who brags about the cost of ingredients in their main dish which is the size of a silver dollar.
There is nothing "average" about this dude... Look at how evenly those meat are chopped. Amazing stuff.
@@tilio9380 thats because they aren't that recognized
This is why chinese food is an insanity to me with its price points. This man spent almost the entire morning preparing a roast that is fit for any large family gathering, but being served in a styrofoam lunchox for under $7? This makes no sense, people would easily pay triple that in a western southern BBQ restaurant!
My heart goes out to the chef, Jack Tsoi.
"This isn't what I wanted, but for people who like me cant speak much English but I have to make the most out of it".
I think its somewhat of a cruel joke that being a chef is the last bastion of hope for a lot of people. He keeps saying 'he's used to it' but the work isn't any easier, he's just used to the abuse he places on himself and normalizes (and possibly cant afford more kitchen helpers).
This is the reality of someone who didn't want to be a chef, but was forced to become one. A barely livable wage, daily exhaustion, all so he can provide for his family. Being a chef is usually an unglamorous job, and his story is actually much more common than the 3-Michelin starred young gun chefs who Eater always makes videos on.
Dude spot on.
That can easily be a $15-$20 lunch in other areas. Look at how much Western BBQ costs!
@@bktonyc I just wish it doesn't have to be this way. Chef Jack Tsoi should be as respected as Western chefs and make a livable wage as well, at least enough to get him an extra pair of hands.
Serving an immigrant community is sometimes a curse and a blessing. I know the chefs will try and price to a cheaper than market place value because thats just how it was at home. But then they become so entrenched by that expectation they sacrifice their future earning potential to keep their customers happy.
It sucks because I've worked for these family restaurants before. They're not well off and sometimes barely breaking even because they do it for the community and they're 'used to it'.
Meanwhile in the netherlands the chefs found out they can charge more and they ask 10-16€ for half roasted duck or quarter roasted meat with rice and little bit of vegs. That is double you see how much chefs charge in china.
I've often pondered this (sometimes while guiltily eating at one of these places). Whenever possible, I like to leave a substantial tip. I feel that if the food could easily match a higher price, I might as well pay that price anyway. It's the least I could do to pay my respects to hard-working chefs like Chef Jack Tsoi
There's just something about the sound of Cantonese that I find refreshing. Mandarin is beautiful too but a chef speaking Cantonese is just a small slice out of my small town middle American eating out on a Friday night with family at our usual spot tradition.
Oddly enough 😁
I grew up eating these dishes, it was and still is one of my favorites. Thank you for taking the time to find a master chef who is both talented and dedicated to this craft!
Utmost respect for Chinese chefs who work tirelessly 7 days a week to make a living to raise a family!!! And feeding the community at the same time.
Hello Pretty 💖
Yeah he kills it for sure. I roasted a whole hog Filipino style last summer and it was a full day event. It came out NO WHERE near this mans masterpiece work.
Blah blah
Wow what about American chefs that do the same? Or Mexican, Japanese, Taiwanese, Russian, Peruvian, Puerto Rican, etc, etc? Damn showing no love out here😔 lol
@@Eduardo-ji1eh There's clearly a pattern here...
it makes me so goddamn happy to see a catonese chef being featured - i spent so much of my life dealing with internalised racism and rejecting my chinese identity, to the extent where i exclusively looked up to and wanted to learn 'refined, western' cuisine, when i'm missing out on so much by not exploring my own culinary cultural identity - this video just made me feel like i'm reconnecting to it so thanks eater :)
I thoroughly enjoyed this. The Master constantly praising his apprentice without letting him get cocky…”you’ll get it. I just have more practice. “He learns fast!”….love it!!! Talent. Passion. Much respect.
His apprentice did a good job on explaining simple things that the Chef probably wasn't even aware he was really good at.
"He does almost everything. That's especially rare for someone who is born in Canada". 😂 🤣
Man he definitely a roast master.
B
@@nulnoh219 i see what u did there :P
@@nulnoh219 good comment
@@yagoovirus2751 hey best girl...
After watching this, I have new appreciation for Chinese BBQ. I feel like i’ve been taking them for granted. Cheap lunch box, full tummy. So much hard work goes behind the scene of a BBQ store.
it's unfortunate that a ton of Chinese BBQ stores have really terrible standards, at least from my experience living in hong kong. It's great to see people who really live in the craft
@@user-jh3kz7dp2z still it is delicious I would literally eat it everyday
He is (so far) the only chef ive been watchin whos not full of himself n just a reg.joe schmoe n admits hes always learnin...good hearted man!
Mad respect for this man. Is people like him that remind me why I love the food industry. Thank you chef!
American cooks who've been cooking for 30 years: "I'm a master."
Asian cook who's been doing this for 30 years: "I'm still learning."
Don't forget to include that tall blonde English chap called Gordon R who thinks he's king shit.
Joking aside, Chef Tsoi is a true master.
Americans think they are master after 30 days.
So true, humility is the key. No wonder their BBQ is in my opinion soooooo much better.
Canadian cooks who've been cooking for 30 years: "I'm a master."
Asian cook who's been doing this for 30 years: "I'm still learning."
You don't know enough people do you
His loyal customer s come to him for more than 20 years. He said they are his friend. I honestly teared up at this.
The fact that he is doing this alone, or with apprentice is bonkers. Usually a classic 燒味 will have 3 cooks and 3 choper . Massif respect to the dude from Hong Kong .
And he said the apprentice only comes in a few times a week lmao
@unmessable12 I mean the apprentice probably doesn't get paid so would not blame him looool
Thank you, I enjoyed this video very much. He obviously has a passion for what he is doing and for whom he is serving. The world could use a lot more people like this chef.
American:Grills for 5 years
I'm A PiT mAsTer
This guy:Roasts for 30 years
I'm still learning everyday
@Gail Breslin You clearly has even more to learn if you don't think that's BBQ.
@@Jeff-js2cv ironically Gail has illustrated nobody’s comment.
@@titot2370 how tho
@Gail Breslin okok I catch ur drift now
But I didn't mention a single bbq in my original comment
@Gail Breslin no it said *Chinese* barbeque
I will never ever complain about the price of my roast pork and duck. I have an immense appreciation after watching the whole process.
Mata'i tenga
@@mikehoncho8896 🤦♂️😂
@@billythe_kid5999 ...lol...you already know....
rewatching this after 2 years, still the best episode
i like this chef he knows some people get good from experience not from yelling at them making it worst. he also humble.
Straight forward talk, humble, hard worker, no verbal flatulency. And tradition maintained; wonderful.
This is a dying breed of chefs , so humble and passionate about their work, wishing chef jack the best .
This gentleman is legit! I was lucky enough to sample his pork plate he prepared for me as an American. Much respect!!! He treated me like family and will always have my business.
The way he cut and presented that lechon is awesome!
Thanks for keeping the Cantonese instead of cutting it out
They did an incredible job. I was thinking there would be cuts. But they kept everything. Major respect.
Define “Master”-- A humble chef after 30+ years of hardworking
There are "Masters" and then there are the *"Sifu"*
So true, gives props to his apprentice for at the very least attempting to learn the craft.
Do more like these, I'm bored of amateur hipster chefs describing their food pretentiously, more OG chefs please
True
And still learning
Poetry in motion, a real pleasure to watch a chef employing his craft! Bravo!
I keep coming back to this episode. His chopping skills are amazing
Its always so humbling seeing how much work these chefs put in and how modest they all are
He’s working in a kitchen with 600 degree smoker an hasn’t even broken a sweat😳 boss shit🙌🏾
Yes
czcams.com/video/3WiWot6DtzU/video.html
Experienced chefs dont sweat, their body get used to it.
The master understands he’ll always be an apprentice 😎👍 Never stop learning, passion + dedication
This gentleman warmed my heart. If i could i would build him a gorgeous restaurant. what an angel of a human
He's a great mentor. What a lucky apprentice
I'll make sure to support this type of takeaways more after seeing this video
This is so great to hear!
I cook my food. Could care less about overpriced restaurants.
@@tyson9419 *Couldn't care less
@@tyson9419 bruh no one asked lol. and its $7
he smiles a lot. he's a good father and a good teacher
The amount of effort and care this dude puts into his craft...love it. May not be the most glamorous product or even the flashiest delivery...but he puts in the work to make sure it's the best he can make it. Huge respect. Love people who put this much care into whatever it is they do.
This is what my dad did to put me through college...
Respect
@henry t what the f*** does this have to do with BLM? quit trying to inject your politics bull s*** into something that's got nothing to do with it. so irrelevant.
@henry t again nobody was talking about BLM until you mentioned them. My reading comprehension is just fine. Seems like you're a little bit crazy.
@henry t you are not real. You’ve got a fake brain. The irony. This deserves a Darwin award because someone just died here.
@henry t So true, you've got to work your ass off and earn it, not yell and scream to get it for free!!
To me he is like Jiro. However his product is a lot cheaper but his work is impeccable. This almost had me in tears for some reason
He did great job
You must’ve been hungry
As a Cantonese, this episode brought me so much joy.
You appreciate honesty and integrity in a human being and you miss seeing it.
different . jiro is 3 star michelin before. and this master is just regular chinese bbq chefs.
He’s a hard working man who takes pride in his product.
Food looks amazing ! The guy works very hard , he deserves all the credit.
I think this is one of the best episodes ever very nicely done
Two things I love:
- The passion and care he puts into cooking all of the meat.
- How it all goes into styrofoam lunch boxes...let the meat do the talking.
Best chinese compilation .
czcams.com/video/_Hb2ewrLre4/video.html
I agree..like most really good Chinese food..good food for that matter..you could serve it outta an old boot..exaggeration added but it would still be good. He is a master and a humble one at that. He needs no fancy containers to 'sell' his food. People know what's good is good.
The level of respect the apprentice has for the chef is wonderful to watch. You just don't see that very often these days.
These chefs deserve a Michelin star. It may look like simple food, but it’s not. Every 3 months I travel 600km (round trip) to get my bbq combo (duck and roast pork/char siu).
Awesome. Love his humble, happy attitude
The dedication to his job, his respect to his workers, and how meticulous he was when cooking. I think that makes his food delicious that people still avail it and eat it for 3 decades. He said in the first minutes, he didn't want this line of industry but thought, since he was already in there, why not do a good job. I like this mentality. I just realized, passion can be found even when you're not sure what you're doing or simply didn't like what you're doing. May his business live long until I can visit it myself. (I'm southeast asian and broke atm OL)
"He doesn't get tired" that's because you can see he has passion for what he does for a living and loves it!
He’s human believe me he gets tired just like the rest of us
@@bigred1597 idk, maybe when his day is coming to an end but during the 1st half I doubt he gets tired.
Well, His Body must be Tired but His Mind already have Goal to do. Sometimes people that has been doing Their work with Passion would hard to get Tired and They would said some stuff like They don't tired but Their Body must be Tired... ¯\_༼ •́ ͜ʖ •̀ ༽_/¯
Its not so much 'passion' but more to do with _'soul'_ or *_'fighting spirit'_* --- This will make a little more sense if youre raised in 'old' Hong Kong. where children were raised to have a really good work ethic. where it didnt matter where they end up and what job they ended up doing, Even if they didnt enjoy it, they were raised to give it 100%.
You dont have to be the smartest tool in the box, so long as youre a hard worker. Same thing goes for being a slow learner.... It doesnt matter that you're a little slow but so long as youre willing to LEARN that is what matters..
Sifu Tsoi said he originally didnt like or enjoy being in the industry but that is what fate decided for him so he put his heart into it rather than grumble about it. Its a hard job in a field that a lot of the newer generations dont really want to get in to.
His apprentices also deserve a lot of respect for their willingness to learn and helping to keep cooking traditions like these alive. They gave Sifu Tsoi another reason to be where he is today.
@@zir456 we all get physically tired, but those that have a job they are happy to go to have a little more pep in their step. Compared to those who go to a job they hate everyday. I was in that situation but I knew I had to go through that to get to where I'm at now and it was worth it.
A real master at work, no wasted movements, amazing!