Cooking With JW Marriott's Hong Kong Kitchen
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- Опубликовано: 17 сен 2024
- Every year I pick a new adventure and this year I got a chance to visit Hong Kong and learn with Chef Jayson Tang from the JW Marriott here is an inside look of whats happening in this Kitchen.
I was granted the immeasurable opportunity to go to Hong Kong, I took this opportunity & not only that but I documented & filmed the whole adventure. This is the way I learned how to cook throughout my career and able to create authentic dish in Randaddys.
Besides filming & discovering what this magical place had to offer I got to work alongside Chef Jason Tang, known for being amongst the top Authentic Chinese cuisine in the region & wow, what a wisdom filled experience that was. He has recently been blowing up Hong Kong with his cuisine.
I also had a chance to learn Hong Kong breads from 6 finger Rickey this guy knows his breads.
Cook fish with the locals Carman and Sandy in the old fishing village.
Interviews with leading Restaurants, top palaces to eat and a small tour of the sights.
Over the next few months on every 2nd Wenesday we are going to take you with us down the streets of Hong Kong, show you what I saw & teach what I was taught virtually. The Real Taste of Adventure on your screen! Call it a layover, the hustle is happening.
Very nice video with Jayson Chef
"Randaddy" I got a few advice for you: 1) clean up your look a little bit, shave, forget the baseball cap, you don't need that edge to let people know you're an American when you're a westerner in Asia. 2) work on your food/ingredient knowledge more i.e. this chef is a Cantonese cuisine chef, not just a dim sum chef, dim sum is only a small part of the Cantonese cuisine repertoire. And be more respectful when you're allowed to visit someone's kitchen, knock the high five gesture off, you're on his turf, not the other way around.
Correct
That is not a red snapper. It's a red grouper. Much more expensive than a red snapper.
??coral trout
Yap you right that's not snapper
And cost also expensive too red grouper
Hey. I just want to say that I am impressed by your wok skills. Even I can't do that. I appreciate that you have something to show and not making a fool of yourself. I have seen some food travel shows with the hostess making a fool of herself for trying to duplicate the professionals by either spilling the entire dish or destroying something. And for what purpose? Soliciting cuteness? And what was the punchline? I just don't get it! If they want to play with the big boys, they also need to bring something to the table. And you kind of brought it to that head chef that you also can cook to a certain extent, so that he can respect you as well.
he is not a dim sum chef.