5:46 Beautifully constructed dish, true to the Japanese tradition of food presentation. I applaud the knife skills of Arthur's friend (what's his name?), who is not even a professional chef.
@@CookKingRoom Arthur, I enjoy and appreciate your videos on both channels 👍👏. I understand spoken Cantonese to a certain extent (except formal, technical terms), but cannot read written Chinese too well. It would really help if you would consider including English subtitles. Greetings from the United States. Take care!
@@nellyhom4498 I understand spoken HK Cantonese, especially if it relates to food, but cannot write Chinese. However, I have learned to read it (traditional, of course) since my original comment. It is all a matter of practice and having the will to do it. Good luck!
![Stromae, Pomme - “Ma Meilleure Ennemie” (from Arcane Season 2) [Official Visualizer]](http://i.ytimg.com/vi/1F3OGIFnW1k/mqdefault.jpg)
best channel in Hong Kong confirmed
中西式擺盤也可參考日式冷盤
看了日式冷盤可作其菜式擺盤參考
5:46 Beautifully constructed dish, true to the Japanese tradition of food presentation. I applaud the knife skills of Arthur's friend (what's his name?), who is not even a professional chef.
his name is cyrus, a knife master in HK lol who was a japanese chef years ago. cheers mate.
@@CookKingRoom Arthur, I enjoy and appreciate your videos on both channels 👍👏. I understand spoken Cantonese to a certain extent (except formal, technical terms), but cannot read written Chinese too well. It would really help if you would consider including English subtitles. Greetings from the United States. Take care!
@@alanvonau278 I am in the same boat as you. Don’t know how to read or write Chinese.
@@nellyhom4498 I understand spoken HK Cantonese, especially if it relates to food, but cannot write Chinese. However, I have learned to read it (traditional, of course) since my original comment. It is all a matter of practice and having the will to do it. Good luck!
好好睇, Cyrus 切得好靚!
Love the new channel Arthur! Would you be doing a knife sharpening video at some point?
睇得多片就會發覺有D拍攝手法距離角度真係睇得有D辛苦
會慢慢調整一下、畢竟不是專業拍攝團隊。
萝卜丝擦得好细刨丝器是什么品牌 可否告知 谢谢
可以𠝹開蘿蔔，中間夾辣椒磨蓉
真係好正 期待第三集
可唔可以分享一下邊幾隻常見既魚會做厚切，邊幾種適合做薄切？ 定係分魚不同部位做唔同處理？謝謝🙏🏻
每種魚的特性都唔同，都會可以有各種唔同的處理手法。
日後會繼續拍不同的食材同大家解說！
頭都暈😵😵
好靚
謝謝分享 👍
堺孝行的青紙2，好刀
一個字嚟形容⋯⋯好！
敢问师傅 上面的大叶 叫什么名字摆盘很漂亮
紫蘇葉吧
大葉紫蘇
希望多点寿司的
g持
請問切之前係咪要雪到舊魚夠凍先好切呀
又唔好雪到太冰凍啵，因為太凍會影響你味蕾既感受。
明白 謝謝
食嘅時候可以屌啲酸汁啫喱🤣
🤤
山葵係咪即磨
不是。
👍
firm到din
攒👍
我估D大貝殼會重用
會。
就算你去店家都會有重用。你可以當一D靚仔嘅殼係隻碟。好似碟洗乾淨，消毒好，可以反覆用。只不過，用太多次，太殘舊就要換。但店家嘅消耗及叫貨量黎睇，重用並不多。
support
高汁
細個睇蔡san既專欄話白蘿蔔絲同魚生一齊放既作用唔係食，係畀人見到魚生係無血水，所以其實唔使放多塊大葉，大葉應該係用泥放d散既野好似海膽同三文魚籽果d
有無血水要靠蘿蔔絲驗證，咁前衛既思想都俾佢諗到，而你又相信，我都無野好講了。
つまが刺身に添えられる理由・由来
では、なぜ刺身にはつまが添えられるのだろうか。もちろん、刺身を美味しそうに見せる効果もある。また、トレーにちょこっと盛られた小さな刺身をボリューミーに見せる効果もある。「500円でこの量か...」と思わせないためのスーパーの策略だ。しかし、本来は食中毒を防ぐ、口の中をスッキリとリセットするなど様々な効果がある。
冷蔵・冷凍技術の向上した現在では食中毒の心配はそれほどないが、昔は殺菌効果のためにつまを添えたと言われている。大根は殺菌作用の強い野菜なのだ。また、刺身の味を口から消し、次の料理を美味しく食べるためにもつまは効果的である。
食的
传说中嘅天真""鯛""
你係揾賣刀嗰個人幫你做？
佢啲手們，😏😏
我就係賣刀嗰個啦！
師傅你貴寶號？我想見識下你手門喎！😍
3:10 見到砧板 D 水漬就唔開胃
以後會多加注意一下。
cls
太薄会吾会冇口感啊
成塊唔切就咁食仲有口感🤤
我諗魚背部位本身太有咬口，薄切口感先最好
腩位就厚切好味啲
我鳩估咋🤷♂️
「薄造り」就是為了解決由於魚體較大或鮮度非常高的狀態時，口感會過於有嚼勁的問題。這是其中一種手法。
會不會沒有口感，取決於你手上的是什麼魚？
手們係得就吾洗去做老千賣刀啦！
無生意要出黎做小丑？
生意唔錯，多謝你關心。
日後記得每條片都上來留言發表下！就係你對我最大既支持！
哈哈
這?你是 外行人即係外行人，解釋都多餘
講到自己咁撚巴閉咁撚叻 你拍呀.....
唔明點解要話人 你可以選擇唔睇 做人有d品 對你有好處
o靚仔野，放上黎扮師傅！你吾怕羞個下好野！
係呀，真係啲好基本既野黎，你冇睇標題咩？
BTW，咁差你都逐條片留言，真係辛苦你！
非常多謝你對我地既關心同關注。
日後記得每條片都上來留言發表下！就係你對我最大既支持！🥳
UMAMI TV 即係帶返個頭盔？踢爆你呃人，又叫人睇標題？怪不得你同森志昭甘撚fd⋯⋯兩個老千黨🤫
UMAMI TV 你做過乜你自己知啦，銅鑼灣會見到你，仲開梗啊？老千要付責任咖
be be 可唔可以講下人地點呃人法？
鸟语听不懂