This Dai Pai dong cooking has more wok hay than a Michelin star restaurant. Uncle orange shirt chef cooks amazing delicious peppercorn beef with potatoes. Also all the seafood dishes so tasty too. A must visit if you’re in Hong Kong. 10/10 from me
I bet this uncle is half cook, half triad gangster,one man show,much respect. Rain or shine,no need for those fancy Michelin stars or chef hats,just banging out those flaming hot delicious food at a fast and furious pace in a singlet.
The chefs at the Dai Pai Dong are just incredible to watch. The speed at which they work and under the intense heat of those woks is amazing. It's sad to hear that the licences for the Dai Pai Dong are slowly decreasing and sooner or later they will be no more. I loved watching all the chefs cook - they make it look so easy 😁 Thank you for another awesome video 😊🙏
@@walkinginhongkong Not just the licensing is difficult to get, and the existing chefs are retiring. The next generation of youngsters don't want this kind of working career and lifestyle. Also, not mentioned in a lot of the videos is that these stalls use Kerosene fire for the cooking. To get that wok hey you need the kerosene fire. Kerosene is also tougher to get in HK now.
Other food RUclipsrs only show the chef woking away. I liked that you show the chef leaving the wok station and grabbing the next ingredients for the next set of woking. Also the other food handlers prepping the ingredients 👍x. The chef in the orange vest and orange shorts is a legend 👍x.
that guy in the grey shirt is responsible for getting all the ingredients ready. the noodle. the veggies. the meats. all of them go into the baskets or bowls. the chefs see the tickets, they see the associated ingredients and bam!!!! it all goes into the wok, they toss it and then they season the shit.
Because the surrounding area of the stove is very hot, the water is meat to cook down the area and the cook needs water continually to cook to clean,so it is more convenient to let the water flowing continuously
this is a good point, dai pai dongs are actually more expensive than typical cha chaan tengs or other food options. But that is also because they are dwindling in numbers
NEVER been there,, but from watch this video,, I don't think the food taste that good,, I don't think so,, why ?? because you must figure out the quantity the weight of the food ,, and what kind of food were tossed into the cooking hardware ---the wok,, and you know full power of the oven range energy output-----perhaps----- only 120 K BTU in despite of yellow red fire,,, Remember----blue flame generate the maximum heat,, YOU don't see the stove burning NO blue,,, THE weight of those shell clams seems weight 3 kilo,, and this guy who wear orange short shirt ONLY shaking cooking for 15 seconds,, and then he is done with it,,, NO way,, doesn't matter prior to it he might have fried those clams in hot oil,, STILL no big deal,, such heavy load 3 kilo,, such eye blinking 15 seconds slim cook,,YOU are far from the boiling point of the cooking oil----which is roughly 450 degrees fahrenheit,,easy to describe here,, difficult for most of you guys to acknowledge what I hint here,,, That's alright.. I hope the food here you love,,,
@@MrDlatohk you know physics ?? what type of cooking oil ?? with various boiling point,, you don't really have a clue why I mention boiling point here,,, I bet you that you don't,, and you never though about the size the fir e BTU output of the burner,,, and you don't calculate the mass the weight of the food that you cook??? be a good cook,, be a tenure chef---- old day and modern day,,, there are difference,,, I can provide tons of intricated factors and none of them THAT you ever never dreamed of them,,,,
From what I heard this is one of the only stall left that is allow to use kerosene as the heating source which gives out the highest heat more than propane gas …. It’s way more than 200 k BTU more than the 120 k that you stated …. That’s why they have to toss in the wok for 15 secs otherwise it will be burnt …those shop that you see tossing for longer time is because the heat is not as intense that’s why they have to toss it for longer .. trust me these cook knows what they are doing …. In one interview the cook even say if they govt bans them from using kerosene then the cooking style will be different ……
![Best HONG KONG Street Food!! 19 Meals - Ultimate Hong Kong Food Tour [Full Documentary]](http://i.ytimg.com/vi/HWMga1ULQEU/mqdefault.jpg)
![Best HONG KONG Street Food!! 19 Meals - Ultimate Hong Kong Food Tour [Full Documentary]](/img/tr.png)
Traditional Hong Kong Cantonese cooking with the traditional Cantonese tastes.Super ! 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻 . 😎
this! 🙌🏻
This Dai Pai dong cooking has more wok hay than a Michelin star restaurant. Uncle orange shirt chef cooks amazing delicious peppercorn beef with potatoes. Also all the seafood dishes so tasty too. A must visit if you’re in Hong Kong. 10/10 from me
stir fry beef steak bites and potatoes are my go to at dai pai dongs!!
I bet this uncle is half cook, half triad gangster,one man show,much respect. Rain or shine,no need for those fancy Michelin stars or chef hats,just banging out those flaming hot delicious food at a fast and furious pace in a singlet.
exactly! these 2 uncles were so in sync it seemed like they were dancing! not one clash, they didnt need to talk to each other! what legends!
Μπράβο σας κύριοι ταχύτητα και καθαριότητα λατρεύω το κινέζικο φαγητό πολλά χαιρετίσματα από έναν Έλληνα.
@@dublsrz You are judging a book by its cover.
😂😂😂
The chefs at the Dai Pai Dong are just incredible to watch. The speed at which they work and under the intense heat of those woks is amazing. It's sad to hear that the licences for the Dai Pai Dong are slowly decreasing and sooner or later they will be no more. I loved watching all the chefs cook - they make it look so easy 😁 Thank you for another awesome video 😊🙏
glad you liked it Alan. Yes, its crazy to think Dai Pai Dongs will soon be a thing of tha past for Hong Kong :(
@@walkinginhongkong Not just the licensing is difficult to get, and the existing chefs are retiring. The next generation of youngsters don't want this kind of working career and lifestyle.
Also, not mentioned in a lot of the videos is that these stalls use Kerosene fire for the cooking. To get that wok hey you need the kerosene fire. Kerosene is also tougher to get in HK now.
I get burned just making toast. I can't imagine epic cooking like this master 😂, I love their beef & potatoes dish.
these guys have had decades to master fire and cantonese cooking, top notch. beef and potatoes unmatched on dai pai dongs
Fast and Furious - cooking edition. awesome! Thank You.
this is the speed I need for cooking dash
More dai pai dong videos! These guys are amazing! I can watch them all day long!
you asked so will do more 😉
Other food RUclipsrs only show the chef woking away.
I liked that you show the chef leaving the wok station and grabbing the next ingredients for the next set of woking.
Also the other food handlers prepping the ingredients 👍x.
The chef in the orange vest and orange shorts is a legend 👍x.
the orange shirt chef had such a presence, I just wanted to him around haha
Wow So Clean and Organized!!
I hope to go and eat there one day..
I was born in HK but lives in NYC..
Continue Success ❤️💋
thanks! sure hope you can visit HK and learn about your birthplace ;)
Nice to see delicius cooking from diffrent countrys here and must say bravo bravo Bravissimo ☆☆☆☆☆☆☆☆
awesome! thanks for viewing! 😊👋🏻
Amazing skills!
yes! these uncles are a league of their own
Hong kong , Taipei, Thailand, Japan is the best food street of the world
preach!
I've been to HK once and had a fantastic time. I hope I don't die without going back there again...lol
hope you live a long life you can come back more than once 😊
Wow! Talk about wok-hei!!❤
yes!! wok-hei the hallmark of cantonese cooking
Crowded people, it seems delicious 😋
it is delicious and addictive 😉
Dai Pai Thong Food Culture in HKong is the legendary. Hardly see this busting live street food in modern HK.
yeah, really reflect's HK's soul when it comes to food. sad that the number of dai pai dongs are are dwindling and some may be gone :(
Amazing cooking skills 🎉.
🧑🍳👌🏼
Amazing super delicious foods there my friend
my mouth was watering when I was filming 🤤
Amazing!! 🇨🇳🇭🇰
🥹🫶🏼
Mad wok skills!
no cap
Hong Kong street food taste way better than sny 5 ☆ places.....
its the unpretentiouness of street food for me :)
yummy hk food!
yum yum! 🤗
good video.
thank you!! ☺️
merci messiseurs les cuisiniers c est beau❤
bienvenu 😊
Can you put the place every minute? Thanks I love it
I'll try next time ahha. but all the places featured in this video is in Sham Shui Po. Resturant names are in the description :)
i miss HK and Macau
hope you can visit soon! :)
香港還有大排擋？在那裡？
深水埗，香港都有
@@crazyhorse3344yes! Jordan, Wan Chai, Tai Hang, Sheung Wan, Central too :)
这是在香港的什么地方呢，我想去吃
Sham Shui Po mate
that guy in the grey shirt is responsible for getting all the ingredients ready. the noodle. the veggies. the meats. all of them go into the baskets or bowls. the chefs see the tickets, they see the associated ingredients and bam!!!! it all goes into the wok, they toss it and then they season the shit.
like a well oiled machine!
點解個水喉成日都要開水不停
good question! I also don't know haha
Because the surrounding area of the stove is very hot, the water is meat to cook down the area and the cook needs water continually to cook to clean,so it is more convenient to let the water flowing continuously
New guy cutting that fish quit that day
no fish was served that day
WHAT's THE BIG DEAL ??
Where I begged for foods…
That's why u love Hong Kong they don't waste time cos time is money.
agree. Efficiency is King in HK
traditional cheap street stalls, but now expensive traveler dining place
this is a good point, dai pai dongs are actually more expensive than typical cha chaan tengs or other food options. But that is also because they are dwindling in numbers
見到都唔想食呀
just order and wait for food to come to your table hehe
reheating is the same as microwaving
E檔都唔好食,好求其😂
Speak english!
its decent I would say haha
阿叔劏鱼吾掂水
廚房在人行道??????????
technically its on the street 😅
Useless since you didn't give the locations.
they're all in Sham Shui Po
NEVER been there,, but from watch this video,, I don't think the food taste that good,, I don't think so,, why ?? because you must figure out the quantity the weight of the food ,, and what kind of food were tossed into the cooking hardware ---the wok,, and you know full power of the oven range energy output-----perhaps----- only 120 K BTU in despite of yellow red fire,,, Remember----blue flame generate the maximum heat,, YOU don't see the stove burning NO blue,,,
THE weight of those shell clams seems weight 3 kilo,, and this guy who wear orange short shirt ONLY shaking cooking for 15 seconds,, and then he is done with it,,, NO way,, doesn't matter prior to it he might have fried those clams in hot oil,, STILL no big deal,, such heavy load 3 kilo,, such eye blinking 15 seconds slim cook,,YOU are far from the boiling point of the cooking oil----which is roughly 450 degrees fahrenheit,,easy to describe here,, difficult for most of you guys to acknowledge what I hint here,,, That's alright..
I hope the food here you love,,,
oh trust me, as someone who lived in many places, this type food is very good! Rich, complex and well balanced flavors. You have to try it 😊
Did you note how many seconds it took to boil up the entire wok with oil with ingredient?
@@MrDlatohk you know physics ?? what type of cooking oil ?? with various boiling point,, you don't really have a clue why I mention boiling point here,,, I bet you that you don't,,
and you never though about the size the fir e BTU output of the burner,,,
and you don't calculate the mass the weight of the food that you cook???
be a good cook,, be a tenure chef---- old day and modern day,,, there are difference,,, I can provide tons of intricated factors and none of them THAT you ever never dreamed of them,,,,
Little boy please stop being a smart person. You can't cook 😊
From what I heard this is one of the only stall left that is allow to use kerosene as the heating source which gives out the highest heat more than propane gas …. It’s way more than 200 k BTU more than the 120 k that you stated …. That’s why they have to toss in the wok for 15 secs otherwise it will be burnt …those shop that you see tossing for longer time is because the heat is not as intense that’s why they have to toss it for longer .. trust me these cook knows what they are doing …. In one interview the cook even say if they govt bans them from using kerosene then the cooking style will be different ……
乱七咁炒
anything but chaotic really
愛文生, 最無獲氣, 啲嘢無炒過,係咁依做個樣比人睇, 把撚.