Michelin star Executive Chef Tsang Wai Kiu prepares a dish at Nanhai No. 1 in Hong Kong. Read and see more at wbpstars.com - only about the best restaurants in the world!
He is pretty young to be an executive chef of a Michelin star kitchen. Obviously he must be very good not only in cooking, but in managing the kitchen staff. It never ceases to amaze me how much skill is required to be a chef in a Chinese kitchen, especially a high end place where not only must the chef possess cooking great skills, but must also have the speed, efficiency, and consistency to make everything tasty and presentable every time. It's a lot harder to be a Chinese chef in a Michelin place than, say a chef in a Michelin rated French restaurant, because the Chinese chef will tend to prepare and cook all the components of a particular dish by himself, whereas the Western counterparts will have multiple cooks each preparing the individual components of the dish, so there is a vast difference in terms of efficiency, and the skills level required to be able to cook everything. One is multi-dimensional and the other is single dimensional. Also Chinese cuisine (even high end) tend to focus on the cooking and much less on presentation (although high end places will have nice looking and presentable dishes), whereas a typical high end French kitchen will spend a lot of time on the window dressing, all the while the plate of food is cooling down and in many cases those plates end up having to spend some time under the heat lamps before being served to the customer.
Great Cook, great video. Try to subtitle the video. Western cooks are eager to learn more about this kind of cooking. Respect from Chile, South America
It is not easy to work in a Chinese kitchen, let alone in a classier joint. The job is actually quite physical with the heat and handling the wok. A typical Chinese cook (IMHO) is much more versatile in all aspects of cooking, as they have to be able to handle everything on the menu. This compares with many of the kitchen staff you see in all those Michelin-starred places where much of the staff in the kitchen is one-dimensional.
There are knobs for turning water on and off and for pilot fire. Also with the on/off button at the lower left side near yor knees. And a air/gas lever at the right side. That is why you dont notice them turning the gas on/off is because they use their knees to do it.
in those asian videos they dont seem to care about waste. all those "street food in asia" type of videos there's always some water turn on for no reason
Almost all Chinese chefs called themselves Executive chef, but I wonder if they really understand administration, like the service staff with jacket, called food & beverage manager.
He is pretty young to be an executive chef of a Michelin star kitchen. Obviously he must be very good not only in cooking, but in managing the kitchen staff.
It never ceases to amaze me how much skill is required to be a chef in a Chinese kitchen, especially a high end place where not only must the chef possess cooking great skills, but must also have the speed, efficiency, and consistency to make everything tasty and presentable every time.
It's a lot harder to be a Chinese chef in a Michelin place than, say a chef in a Michelin rated French restaurant, because the Chinese chef will tend to prepare and cook all the components of a particular dish by himself, whereas the Western counterparts will have multiple cooks each preparing the individual components of the dish, so there is a vast difference in terms of efficiency, and the skills level required to be able to cook everything. One is multi-dimensional and the other is single dimensional.
Also Chinese cuisine (even high end) tend to focus on the cooking and much less on presentation (although high end places will have nice looking and presentable dishes), whereas a typical high end French kitchen will spend a lot of time on the window dressing, all the while the plate of food is cooling down and in many cases those plates end up having to spend some time under the heat lamps before being served to the customer.
I love watching this style of cooking!!! I laughed @0:54 when he tried so slide the food off the plate but kept it cool like nothing happened!! :)
I guess those pieces of dough had been sitting on the plate for a bit too long and stuck to the surface.
Great Cook, great video. Try to subtitle the video. Western cooks are eager to learn more about this kind of cooking. Respect from Chile, South America
Gonzalo Marambio Araya lo que se cocina en china, en china se queda, nosotros para ellos somos perros
Which direction does one fly, when flying from China to South America? EAST, YOU LOSER.
I learn more about Asian cooking methods on every video. Thanks for the vid!
lovely! and he didn't even have to touch the cooked food with his fingers while plating the dish..
使用港式爐灶好昧開跑車
like the way of cooking. ...water, flame & cooking oil together. ..😊
It is not easy to work in a Chinese kitchen, let alone in a classier joint. The job is actually quite physical with the heat and handling the wok. A typical Chinese cook (IMHO) is much more versatile in all aspects of cooking, as they have to be able to handle everything on the menu. This compares with many of the kitchen staff you see in all those Michelin-starred places where much of the staff in the kitchen is one-dimensional.
He's a cutie.
I see the kitchens are all built the same. How do you turn off the water?
There are knobs for turning water on and off and for pilot fire. Also with the on/off button at the lower left side near yor knees. And a air/gas lever at the right side. That is why you dont notice them turning the gas on/off is because they use their knees to do it.
in those asian videos they dont seem to care about waste. all those "street food in asia" type of videos there's always some water turn on for no reason
@@j.r.1903 did you think they are all stupid？and i am sure they are smart than you so mush. This design is for a reason, but i don't want to tell you.
这位厨神好象不知道该怎样控制油温，炸虾要炸二分半钟，埋献时不抓住只锅离火或小火勾芡，汁水搞成一沱沱…估计是靠佬细的亲戚关系上的行政总厨位。
哇..大佬...呢過油溫..炸雞腳？
lee mc 炸蝦應該用高溫，呢個係個個油鍋都知個常識
For one goddamn shrimp?!
Almost all Chinese chefs called themselves Executive chef, but I wonder if they really understand administration, like the service staff with jacket, called food & beverage manager.
Sound off - Lofi Hip Hop on. Ya welcome
TWO AND A HALF MINUTES IN THAT HOT OIL ? IS HE MAKING FUCKING SHRIMP JERKY ?
TWO AND HALF MINUTES IN THAT HOT OIL ? IS HE MAKING SHRIMP JERKY ?
Great
michellin cai lo`n gi may`
Extremely well chef very professional bet he can cook up some tasty carne asada tacos jajajajaja jajajajaja
😍
火燭呀 打999呀
Why do these cooks waste a lot of water??
做個打荷都知啦
He fried the shrimp for too long. The shrimp looks very dry.
渣個蝦油溫太高喇
邓俊明
炸蝦應該用高溫，呢個係個個油鍋都知個常識
2分半鐘up乜柒呀，呢d蝦開肚用猛油拉油十零廿秒，再用返你個爛9汁煨煮一陣入味，乜柒都得啦總廚
on 9佬😒
you just converted the shrimp into plastic.
佢係行政總廚我都可以做餐飲總監 傻傻哋佢囉 揸到隻蝦 都乾曬啦
蝦干😱😰
Susan
傻嘅都做到行政總廚 香港真係無奇不有
呢個菜執碼都煮得好過佢!
炸馒头还OK，炸虾就………
不知所謂
你煮乜Q啊，，，D虾都燶Q晒咯，，，，，不知所谓，，我呢个半路出家既厨师都好7过你，，
堅垃圾
Just a simple dish.... Nothing special..
Reusing the same oil is a turn off. I stopped eating in a lot of restaurants due to this type of practice.
KFC, burger king, mc donalds are just as bad.
Hahah reusing oil.turn off..hahahahhha
the waste and cost would be huge to use new oil everytime you cook a new dish...
That leaves out every restaurant in the world except Subway.
lol theres no restaurant in the world that uses oil just 1 time
All these chefs need 🧢 so hair not fall in
厨师的帽子也不带，有职业道德吗？有的高档的餐厅还要带围巾，口罩的。怕汗水或是说话的口水溅到菜品上。炸两只虾油温那么高还炸的那么久，你有考虑过虾的感受吗？还好意思上传视频，都是毛病。
，
丫睇就不行
不知所謂 !!
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
OVER COOKED !
不撚柒鳩西之所謂😆😆😆😆😆😆😆😆😆😆