2 Michelin Shanghainese cooking at Yè Shanghai
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- Опубликовано: 4 окт 2024
- 2 Michelin star Executive Chef Sze Man Sui prepares several dishes of Shanghainese cuisine at Yè Shanghai on Kowloon, Hong Kong. Read and see more at wbpstars.com - only about the best restaurants in the world!
I like it. No stress, no yelling, no fast movements, no unnecesary noise, just chill out high quality cooking
First dish is "龍井蝦仁 Longjing prawns" which is tea leaves and prawns.
Second is "龍鬚魚絲 Sauteed shredded mandarin fish". Mandarin fish is chinese perch.
Third is "崧子雞米叉子餅 Sauteed minced chicken with pine nuts served with sesame pockets". Sesame pocket is a type of crispy bread that is hollow inside and it wasn't show up in the video.
Fourth is "蟹粉釀蟹蓋 Baked stuffed crab shell". Taking the meat from a steamed crab then fry it with egg whites later stuff it back to the shell and bake.
Fifth is "乾煸四季豆 Sauteed string beans". String beans is a type of green beans but shorter in length and kind of flat.
Thanks!
@Mario Chan Ty for the explanation
Thank
Magnificent! Born to be a top chef, so young and efficient, mighty a food musician.
Proper recycling of oil, freshly cleaned Wok every time, virtually no smoke and fire fanfare. Great to see such a high level of professionalism.
+Christopher Dobey ill fukkin professionalize ur isms right here and now bro. Sup.
Christopher Dobey just on camera;)
Radim Fisera lmao you actin like almighty god
Lance Gin you pick ingredients with spoons from the table? And use glove whim eating?
@Lance Gin his hands are washed
This Michelin chef was very fluid with his movements and that is what made it beautiful for me to watch, thank you.
You are welcome ;-)
a moment of silence must feel like heaven for this guy after all that stove noise, holy shit
So many dislikes boggles my mind. This is a dedicated and skilled Chef with very solid Wok skills. I would love to taste every single dish
Nicely said!
Speed, precision, knowledge. This guy is awesome
Wow that guy is incredibly skilled at what he does .
Very entertaining to watch. I love cooking with my wok and it’s nice to see such mastery. I can only strive to be as good as him
I love the economy of effort. No wasted motion.
Every move counts.
F. Hii
Exactly, you don't have time for wasted motion when cooking on a wok.
Calm down. :'D
They waste a water..
@@TheChadanderson03 yes you say good !! real cook and not this bulshit >>
ruclips.net/video/2X_KEdivfEU/видео.html&lc=&ab_channel=%EC%95%BC%EB%AF%B8%EB%B3%B4%EC%9D%B4Yummyboy
Yes, we all do that when we’re working. Maximum output, minimum strain.
What’s impressive is the physical setup, everything at hand, everything the right thing. Hot.
Interesting so much stuff is deep fried and drained to the left or right positioned strainers back into the oil pots.
Very good memory, 30 years ago when I just arrived to Canada. Har.......d job ever have in life.
So precise, clean, and disciplined. So good it gives me a headache lol
Now I just need to get a jet engine and install it in the kitchen
Hair dryer and a wood rocket stove is all you need
A pet dragon will also work.
😂😂😂 RIGHT?!
Don't forget to also install the skilled chef.
@@AndrewJens For the money I'm paying on that jet engine I expect they throw in the chef for free
This chef is really bad ass he is very skillful i am very amazed his talent
这位师傅手法如此娴熟，看他做饭真是一种享受
If I try to cook like that with hot oil, a wok and a big laddle, every dish I make will have a flavor of my burnt hand in it :D
Yes, if you start with 5000 grams of fat, then whatever you make will be tasty.
He is very diligent about cleaning the wok and metal utensils. Not sloppy and is very creative of appearance of food. I don't see much flavor and sauces though. He can crank out dishes. Reminds me of the saying, never let 'em see you sweat. He's an artist, very high class.
Honestly, I listened to the things he said right at the beginning and its totally transformed my cooking. Best advice I have ever recieved!
what was it? can you tell here please
@@rizvabahrum3779 i believe that was sarcasm, because you can't hear a single thing he says LOL
this chef has mad skills, his dishes look great!
Ya but heir is also gud
Great skills.....it should also be noted that is station and set-up is very very important. He has everything hand...good equipment/utensils/tools + his skills = Great Recipe
i taught myself to make dishes like that at home over a decade now, but can't find a chef job because i don't have a cooking school degree and training. I went to a few places for interview, only to find they called me in to have a good laugh RIGHT IN MY FACE. I cried on the train on my way home, why can ppl be so cruel??? I had even showed them pics of my dishes on my camera, and offered to wok up one or two to show i'm that good really!!! They just laughed and said "Just go buddy, we have no time for fakes!"
No need for words, the buzzing says it all.
This guy's fuckin gangsta
the speed they have set up so they can go from braising to frying to steaming - is incredible.
...bjj
.那年cv，1
ari prasetyo ...
EXACTLY what I was thinkin.
wok finesse is prime. the chef maneuvers with ease as if that thing didn't weight a "ton". which it does if you've never handled one.... like this.
Amazing to watch. He seems very young to be an Executive Chef but he's obviously very experienced.
He’s probably older than he looks,,,Asians don’t raisin😂
Video 11 tahun yang lalu tapi sangat menarik untuk di tonton..salam dari indonesia
Need more of this guy
I like these videos but sometimes I don't know what's going in or coming out of the wok. I do know that whatever it may be it's probably pretty darned tasty.
That's one of the cleanest Chinese kitchens I've ever seen.
My man pushing out 5 dishes in under 9mins like nothing is just freaking impressive!!
That's one hell of a kitchen he has to work with! I'd kill to have that setup!
Satisfying chef.. 3 menu in less 9 minutes... I give u 5 star... All the best Mr chef....
He makes it look so easy
dude has a lot of skill. that looks fun as hell
partykrew666 skill? Nope
You dont know much about Chinese cooking, that was normal
If ur not an experienced cooker than its hard to understand things. What hes doing is VERY HARD JOB. But he looks calmly and things look easy. Look at the wok's shining. Every his move is effectively, no free showing movement. And more things around , 2-3 years cookers cant understand all what hes doing
i watched a video of an old man performing sword techniques while being judged - comments similar to ones i've been reading about this vid.
What is the difference between the oil on the right and the left? Fresh vs used?
I have respect for this kind of cooking...
2 star whoaaah! those skills are so amazing!
kurt sinn Skill is in the prep, not so much the cooking
No unnecessary movement. Chinese cooking skill at its best 👍
What a speed? Really it is unbelievable.
Ese aceite que reutiliza debería de tener una fiesta de sabores !
Epitome of mise en place
De verdad esto es un restaurante dos estrellas?
Y de verdad, cocer una pieza de pescado, y ponerle encima espuma y flores es mejor?
Ahhh..es " arte"
Pero tienes razón..esta comida no cabe dentro del marco de lo que es comida michelín. Es Muy muy diferente.
cooking with the blues learned from this guy.
素晴らしいですね。日本と仲良くして下さい。こんな凄い料理作る国ですもの。
Would help with a little description of the dishes he made and the type of ingredient used for the cooking process. Looks like normal chinese cooking style any restaurant could do.
8:30 Here's a trick for serving stir fried string beans. Grab them out of the wok with tongs instead of using a ladle. This way when you plate them, they are all nicely stacked and organized parallel to each other.
Do you see any tong at his station?
I don't understand what is the purpose of cleaning the wok. When everytime he is using the same oil to fry vegetables?
Blessed boy doing blessed things
If a restaurant is using fresh oil for ever single dish, someone is gunna start hating and complaint about how the chef is so wasteful and that the earth doesnt have unlimited resources. I am pretty sure every restaurant of any level re-use their oil. Expensive restaurant just reuse their oil less than a common restaurant around the corner. Imagine this:" A fryer contains 5 gallons of oil and a customer orders 5 pieces of fried chicken, then after the chicken finishes frying, the restaurant throws out the 5 gallon of oil and put in 5 gallons of fresh oil" Now imagine theres at least 50 orders of fried chicken a day in a normal restaurant, thats 250 Gallons of oil going to the sewage. Now one gallon of cooking oil is probably like 5 dollars. And 5 gallons of that equals to 25 dollars. Which means the order of fried chicken which probably cost 10 dollars, the restaurant lose 15, and no one fucking do business where they lose money. Why did I even have to type out such a long paragraph to explain common sense, people are so dumb these days and they just talk like they are shitting out of the ass.
furthermore, used oil isn't nearly as healthy as new, but it tastes better (as long as it's not burnt or too old...or both). Fried chicken places add new oil to used oil, not only because it's cost efficient, but the used oil makes the new oil taste better.
Dumbest comments ever. Fcking nerds never been to a commercial kitchen and never cook yourself.
as long as you dont burn the oil is good and actually better because it absorbs from the ingredients. i dont mind his nails either, he hardly touches the food, nothing toxic. hypocrite germaphobes be breathing in polluted air all day - still farting around, still alive, still gonna die someday
So Western! It's very simple. In Chinese Cuisine, items contained in a stir fry are "OIL-BLANCHED". Just like in Western Cuisine when things are (water) are blanched briefly to either lessen taste or quickly (or not) cooking before adding to what will be the main dish. Oil blanching locks in an extreme amount of taste. Because of the insane temperature of the oil, the items can't absorb it. It's an instant sear, which is why items in stir-fry's are 95% of the time cooked twice. Quick oil-blanching then out of the wok, then bringing the items all back together w/the sauce to complete the cooking. I didn't see this chef deep-fry anything. He's probably made these dishes over a thousand times so he doesn't need to taste it every time. Unlike in a professional Western kitchen where they let anyone cook. In Chinese kitchens, you have to study and work for so many years before you are even allowed near the stove. One may work for 20 years before developing the skill to master a menu of 100's of classic recipes - some hundreds of years old. Westerners frown on repetition. Everyone wants to be an executive chef but no one wants to BE a real EXECUTIVE chef - a true master.
+Willie Riley I find it disrespectful how people assume eastern or western chefs are better. There are artists and clowns on both sides of the world. One thing you learn right from the start in ANY kitchen, is to taste everything, again and again and again. I've seen guys (western and eastern chefs) with 15+ years of experience make something too salty or overcook a steak, because they have "experience" and "don't need to check". No amount of experience can beat simply lifting a spoonful to your mouth and tasting. I bet the only reason he didn't taste it was to hold face on the camera.
+Willie Riley I have been running a catering business for awhile now, and one thing I can tell for sure, cooking is just like a performing art. There's no sure fire techniques nor equation involved. We are just trying to have a bloody damn good run every single time we cook something. Try doing it hundreds of time everyday and you will be confident with your technique and of course, your food. Of course food check is also a must in our place, as it teaches 'humility' as fellow cooks.
+Peter Mueller. You may not know this but in this particular restaurant, the chef does not select the ingredients for the meal he will cook. That is done by another person on the other side of the counter who knows the ingredients and accurately measures them for the chef.
+Willie Riley Great comment!
Oh please Willie Riley, you clearly know nothing about cookery.
It's all about the ingredients and their freshness the rest is process
This video maybe named too THE ART OF COOKING WITHOUT FEAR TO HOT OIL, the chef is amazing.
One ladle do it all....this is another whole new level....
Really interesting kitchen 🤔
I'd like to get one like this 😁💪
Neighbor1:Is there a jet in the sky?
Neighbor2:No, our neighbor makes his food...
😆
I miss this kind of cooking style🙁🙁
Incredible mis en place and technique!
amazing wok skill
This fella had to wok around the clock from an early age to achieve this level of professionalism
this is a topical high end chinese restaurant. but the funny thing is the set up is about the same in all chinese restaurants. just ingredients get better as restaurant class go up. people here with negative comments don’t go eat out enough. if you do, you can’t deny the importance of chinese cuisine in the food world. but it’s true. i am eating less and less of it as i age. the japanese replaced most of my visits to chinese places. so healthy, yet so tasty and fun. it’s a logical transformation.
Are the ingredients previously boiled or just fry si fast?
This chef is badass!
The dudes awesome! What was the first dish he cooked? Looked like little shrimps but I couldn't quite tell
I love all these hating ass golden corral cooks on the comments
juniornac1 😄😄
juniornac1
Cunts always be cunts
Ha #gotem
Aad Nitraat and how's that?
really? judge someone culinary skill based on their fingernails??
amazing wok skills
Why is there always water flowing from the taps? Is it to stop the heat?
YOU MEAN -2 RIGHT?
so nice to see your cooking skills
What is the dark colored liquid he recycles on the right side of him? I am assuming the one on the left he keeps recycling is soybean oil? Side note, cant imagine how he whisks ingredients with the chopstick without getting oil burns
Basically they fry also the air!
Salute! For the hard work ❤️❤️❤️ now I am hungry 😋
this guy grows his ponytail for making wok brush. nothing wasted.
I don’t know why by I read “2 Michelin Sharingan cooking “
Nice video ..from🇧🇳🇧🇳
It's difficult when you shake wok while cooking.
Chinese don't care about Michelin, we have a different standard and unique taste about food
you are disgusting
Very organized, good stove ...looks like a food factory
im so jealous of the fact he can clean out his pan and dump it right next to the burner. one of the most annoying things is when youve got a slow dishwasher and you run out of pans on saute
Nice cooking Chef 👍🏻👍🏻👍🏻...new subscriber
Very nice chef
I am chef of Chinese too
it's a friggin jet engine down there !
Bo Han Made by Rolls Royce, for sure...😂
we shout most of the time due to the so call "jet engine sound"...hahha..
wok and steamer .....rip
its all about the HEAT
1:35 now that was some real "flick of the wrist" shit
True master at work!
My hometown cuisine.
What was the 2nd dish??
Amazing how to cook
Instead of using a towel to hold the wok which is super close to the boiling oil, why not just use a wok with a long handle???
Anybody can guess what size wok he's using?
How much do they pay for gas and water bill?
每道菜都是用大量的油先把食材炸熟？
要看做什麼菜，例如炒的魚肉，為了最快速度完成烹飪都會用俗稱拉油的做法，另外魚肉的鮮味屬於水溶性，如果是用水煮再炒的話就會失去鮮味，畢竟餐館做法跟家庭是完全不一樣的也沒有可不行，假如在家裡做一樣的菜就要改一下做法，例如拉油的就用煎或半煎炸處理等
Is Chinese cooking revolve around pan fried and steam ? That's a bit one dimensional considering the long ass amount of time they have to improve.
Where is this restaurant located?
when he took the piece out his nails looks delicious hahah
2 michellin star flavorss
I wonder what kind of oil he's using.
what is he cooking in the frying in the beginning
Món nào cũng chiên qua ...phong cách nguoi hoa