@@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.
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.
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.
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.
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.
@@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.
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
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
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.
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.
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.
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..._* 😋
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.
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?
@@灰灰-d9f 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.
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.
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'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 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!
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
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
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!
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
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.
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
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!!!
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.
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.
Every video you produce Alex, transports me to another place and time, but more importantly, I am inspired. You don’t just make a video about this dish or that dish, call it perfect and then move on. You show us how to cook but, what you really do is take us on a journey. You show us why food is so important to the people and cultures it comes from, and you help us learn. You don’t rush. You take your time and tell us a story. In my honest opinion, you create the best content on RUclips.
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!
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.
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.
@@airisama15ban48 which creator?! How frustrating. We viewers are trying to look out for our favorite creators and making them aware of unfortunate sponsors.
Gong Hei Fatt Choy to Chef Samuel, Alex, and all who celebrate! Happy Lunar New Year, and may the year of the Water Tiger bring you abundance in all aspects of your lives!
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 :)
That was so extremely inspiring Alex. Now all I think is booking a flight for the whole family to spoil them with the legendary capabilities of Chef Samuel Lee. That was such a great video. I will be honest after the fried rice series my jaw dropped so far down that I could not at the time imagine that Chef Samuel Lee could break the world record for envy at such shattering levels with the Dim Sum series. This man radiates so much goodness and competence and intelligence and gentleness he is definitely part of the Gods on Earth. Well long story short, that was a life changing moment watching this video Alex. The level was SOOOO high after the fried rice series I thought this was the highest your channel would reach in terms of completeness. That's why you are where you are today Alex, you really always make everything better. Thank you, sincerely, from the heart. You're really a great man Alex.
i can practically taste that siu mai and ha gow just looking at it. what a great touch adding the roe on the ha gow too. it would probably do a number on my bank account, but this place has been swiftly added to my bucket list. chef lee seems like such a lovely bloke also
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
It is wonderful to see a bit of Paris again. I had the most wonderful experience of living there in the 1970s. I have often wished I were still there, but there are sometimes family matters which call you and keep you home. Now I am too old and frail to travel so I'M LEFT WITH MY WONDERFUL MEMORIES. Merci Alex.
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!!
@@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.
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!
Noone can compliment chefs like Alex. He has the knowledge to say the right thing at the right time about the right food. The chefs look so understood everytime. Admiring big time.
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).
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)
Dim Sums somehow are a staple to my chilhood. There was a chinese restaurant near my granduncles and when we would visit we would buy a ton of stuff, but Dimsums were always the highlight. Since then, for me they have become something familiar and almost celebratory. I really place them like Chef Lee, as sushi. The best of them are presented as a jewel box, as something precious, and each bite is a tiny surprice :) Thank you Alex
Dim Sum is incredible, before COVID times my family and friends would go for it once per month or so. I'm so glad you've gained a new appreciation and understanding of it Alex.
Incredible video. Chef Lee is great. I can see why this wouldn't be a series, though. Dim Sum seems to be far too complex to just have one series on; it seems like something that would take many many years to truly understand and be good at. Usually Alex's series focus on mastering one dish, or a smaller 'family'. Really looking forward to the next series! Alex's videos are easily some of the highest quality on youtube; kinda mind boggling it's free.
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.
This was a beautiful look into dim sum. But I especially loved Alex talking about his immersion in food as a step in his creative process. RUclips is a platform that has given so many artists unimaginable access to share their visions and talents. I love the food as art movement, in addition to food as activism and food as cultural window and food as sustainable practices, food as healthy mindset for future generations, food as connection to our past......and on and on and on.
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 RUclips
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.
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.
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
"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!!!
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.
Chef Samuel is in my opinion the best thing ever happened to this channel. So generous and kind and really inspiring👏🏻👏🏻👏🏻
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.
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.
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.
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?
@@灰灰-d9f 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.
@@灰灰-d9f you’re a bit irrational there buddy
I would imagine Alex knew how lucky he was as soon as he had his first bite.
Alex.. hats off. Rarely have I been so envious. That looked fantastic.
Chef Lee is just a total class act. What a gentleman. When I grow up I want to be like him.
This is just a massive blend of art, tradition, flavors and elegancy. I am so hungry right now
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.
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'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 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!
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!
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
this guy is incredibly nice. humble, polite and kind. love chef lee
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.
Alex and Chef Lee have great chemistry. Really good to see.
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.
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!
This is amazing seeing classics I remember as a kid elevated to this level. I can only imagine what a delicious experience this was.
Alex.. your videos brings me happiness. Thank you so much. Salut from Brazil 🇧🇷
Chef Samuel! Cheers on the reopening! And I agree with Alex, they all look so good but that ruby one is bonkers.
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
Welcome back. Great to see you again!
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.
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
I cant believe this man's content is free. Each video is so good and it's almost sinful watching it for free.
Say it with me: We love Chef Lee! (and Alex of course)
I would love to see a DIM SUM series! Everything looked amazing.
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!
I lowkey wanna see chef lee in more future episodes as just a ftiend that comes over to enjoy food with you XD your interaction together is soothing
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!!!
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.
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.
Every video you produce Alex, transports me to another place and time, but more importantly, I am inspired. You don’t just make a video about this dish or that dish, call it perfect and then move on. You show us how to cook but, what you really do is take us on a journey. You show us why food is so important to the people and cultures it comes from, and you help us learn. You don’t rush. You take your time and tell us a story. In my honest opinion, you create the best content on RUclips.
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. 💕
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!
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
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.
Love that Chef Lee speaks my own language-Cantonese, the emotional impact aroused goes into the food as well.
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.
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.
Gong Hei Fatt Choy to Chef Samuel, Alex, and all who celebrate! Happy Lunar New Year, and may the year of the Water Tiger bring you abundance in all aspects of your lives!
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.
AMAZING episode!!
After loongg time! That too a DIMSUM series!! Excited! 😀😀
Can just take some time to appreciate how awesome and humble this amazing Chef is?
Good to see you again, Alex!
WOW. Chef Lee is AMAZING!!!!! What a great gift to invite you over!!!! Thank you for taking me too.....
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.
That was so extremely inspiring Alex. Now all I think is booking a flight for the whole family to spoil them with the legendary capabilities of Chef Samuel Lee. That was such a great video. I will be honest after the fried rice series my jaw dropped so far down that I could not at the time imagine that Chef Samuel Lee could break the world record for envy at such shattering levels with the Dim Sum series. This man radiates so much goodness and competence and intelligence and gentleness he is definitely part of the Gods on Earth. Well long story short, that was a life changing moment watching this video Alex. The level was SOOOO high after the fried rice series I thought this was the highest your channel would reach in terms of completeness. That's why you are where you are today Alex, you really always make everything better. Thank you, sincerely, from the heart. You're really a great man Alex.
I really like this Chef. He is a master of his craft, but he has a warm heart.
i can practically taste that siu mai and ha gow just looking at it. what a great touch adding the roe on the ha gow too. it would probably do a number on my bank account, but this place has been swiftly added to my bucket list. chef lee seems like such a lovely bloke also
Never been this early, not even 20 seconds into the video and I already know I love it!
13:54 Executive Chinese Chef Lee seems to enjoy Alex’ professional appreciation of these fantastic dishes.
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.
I like that he just went there in his casual attire on a bicycle.
Alex: Shouting in the kitchen
Chef Samuel Lee: no i’m a nice person … alex confusing chef lee with ramsey 😂😂
That red-gold dim sum looked like a jewel! It was the best presentation of the bunch
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
good to see you after a long wait Alex!! please continue more series!
Chef Lee seems like the nicest bloke! He's not just a chef, he's an artist
It is wonderful to see a bit of Paris again. I had the most wonderful experience of living there in the 1970s. I have often wished I were still there, but there are sometimes family matters which call you and keep you home. Now I am too old and frail to travel so I'M LEFT WITH MY WONDERFUL MEMORIES.
Merci Alex.
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!
11:35 you guys are so in sync and have such good chemistry
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.
As a hongkonger, I really appreciate these videos on chinese and cantonese cuisine! I want dim sum now.
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!
Noone can compliment chefs like Alex. He has the knowledge to say the right thing at the right time about the right food. The chefs look so understood everytime. Admiring big time.
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).
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)
"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.....! 😂😂😂
You can clearly see how passionate Chef Lee is! Lovely video! 😍
Alex with another "Something you will never do but now know how"
Dim Sums somehow are a staple to my chilhood. There was a chinese restaurant near my granduncles and when we would visit we would buy a ton of stuff, but Dimsums were always the highlight. Since then, for me they have become something familiar and almost celebratory.
I really place them like Chef Lee, as sushi. The best of them are presented as a jewel box, as something precious, and each bite is a tiny surprice :)
Thank you Alex
First !
nice
Alex making a video during my birthday... This is truly the best gift ever!
Every time I watch Alex’s videos, I’m just like, where were these kind, welcoming, and respectful French people when I lived in Paris???
My Son and I started watching you during lockdown we are truly hooked.
Dim Sum is incredible, before COVID times my family and friends would go for it once per month or so. I'm so glad you've gained a new appreciation and understanding of it Alex.
Incredible video. Chef Lee is great.
I can see why this wouldn't be a series, though. Dim Sum seems to be far too complex to just have one series on; it seems like something that would take many many years to truly understand and be good at. Usually Alex's series focus on mastering one dish, or a smaller 'family'.
Really looking forward to the next series! Alex's videos are easily some of the highest quality on youtube; kinda mind boggling it's free.
Amazing. I am so impressed by the craftsmanship in creating dim sums. Thank you for this video.
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.
This was a beautiful look into dim sum. But I especially loved Alex talking about his immersion in food as a step in his creative process. RUclips is a platform that has given so many artists unimaginable access to share their visions and talents. I love the food as art movement, in addition to food as activism and food as cultural window and food as sustainable practices, food as healthy mindset for future generations, food as connection to our past......and on and on and on.
You have such nice chemistry together! Nice Chef Lee and Chef Alex!