Hey everyone! Two corrections/clarifications: 1- 7:07 it's Cha Chaan Teng* not Tang. Didn't catch this until it was uploaded. 2- I forgot to mention that Bing Sutts originally came from Guangzhou in mainland China. The style of shop was brought to HK and morphed into what it is today.
Where did you get your information that British egg custard tarts have their origin from pastel de nata? It just doesn't really make sense when pastel de nata started being sold by the jeronimos monastery in the beginning of the 19th century, whereas custard tarts go back to the middle ages. Also, in Macau their tarts are clearly the Portuguese tarts, but for some reason they weren't actually introduced by the Portuguese but rather by a British pharmacist in 1989.
What's special about 茶餐廳 tea restaurants, at least in the old days, is that they're individually operated mom and pop restaurants. This is partially how new innovations of dishes keeps being created. Unfortunately, like all good restaurants, it became several big brands doing franchises. They replaced most of the mom and pop ones with soulless shiny decorations. The more authentics ones Matthew visited are getting harder to find by the year 😢
wonderful footage and editing! Cha chaan teng and food from hong kong is what i miss the most, as a hong konger living abroad. you're right about how complicated the hk identity is, and the food just goes to show that when cultures collide, something unique and wonderful can come out of it.
If you ever get the chance, you can cover the Hainanese in Malaya and Singapore who worked for the British military as cooks. Their Hainanese western cuisine has stuck around in both Malaysia and Singapore to this day. It's a cuisine that is not very well known outside the region.
There are Three Identities of Hong Kong. The Identity of Britain, China and the sovereign identity of Hong Kong (Place People, Culture and Heritage). The best thing you can do is preserve the Culture in however way you can. Because a place like this is its own revolution.
@@KRYMauL event though the british don't see them as their own. the chinese hong kong people were only a tool to have some control over that region in Asia.
While you're in the region, neighboring Macau has Pastéis de nata (Portuguese Tart in Cantonese [葡撻] ) at Lord Stow's Bakery, their famous pork chop buns (Not Portuguese fusion), and a variety of Portuguese fusion food. Piri-Piri Chicken is locally known as "African Chicken" [非洲雞/Galinha à Africana] because it was made famous in Africa (The more famous cousin to this dish, Peri-Peri Chicken, is a British favorite in a restaurant known as Nando's). 免治炒蛋 or Minchi (from the English word "Mince") is Portuguese fusion fried minced meat and potatoes served with an egg on top. Galinha à portuguesa [葡國雞] is actually a Macanese invention that could also get a deep dive. This also ties into an older food video "Why Portuguese Food is Hiding Everywhere" and can be a whole deep dive.
Thanks for explaining the difference between cha chaan teng and bing sutt so clearly! The reason I was so confused is because I went to Lim Kee Bing Sutt, which you show at 6:43. Lim Kee calls itself a bing sutt, but it offers cooked food, making it more like a cha chaan teng.
Ok bro, your video is quite well made. You managed to blend a bit of history and food altogether in a simple, easy to understand presentation. Good job!
Love these colonial food series videos. Would totally watch this video stitched together with your other videos into a full length documentary on colonization of food, its influences and the new cuisines that were created. You can even sell it to Netflix etc.
These food history videos are so interesting. I hope you do history of ketchup too at some point. I heard it has its roots in cantonese fish sauce with similar name!
1:20 In Hong Kong, we don't call it "Hong Kong style Western cuisine", we just call it "western cuisine" 🤧 As another Hong Konger that grew up in USA just like Matthew, yeah it's vastly different from actual western cuisine you'd actual expect in USA or Europe. I like to scare Italians on what we do with our pasta and pizza lol
Hmm I read 醬油西餐 (literally, soy sauce Western cuisine) somewhere. Is this term not used anymore? I’m not a Hong Konger, but an American with Hong Kong family roots ❤
Hong Kong is one of the coolest places/cultures and it's a shame that it's slowly losing it's identity. I grew up in Richmond (Canada) and was surrounded by kids/families who immigrated over from Hong Kong so I feel like I got to really experience a lot of the Hong Kong culture through them and the heavy population of immigrants. I grew up eating at Cha Chaan Tengs, visiting HK bakeries and my family owned a butcher shop selling Cha Siu, Siu Yook, etc. Nowadays, all the HK establishments are being taken over by the Mainland Chinese and you see much more Mainland influence. Cantonese is spoken less and less :(
people dont see hong kongers speaking english as a problem, but when it comes to mandarin, their own nation common language, suddenly it becomes something "negative". colonialism really messed up everything. but I really dont think cantonese will disappear; it is a very active language in all of Guangdong area in mainland China, as the same happens to all the other languages/dialects spoken in China, coexisting with the putonghua.
losing identity? you being dramatic, Hong Kong is always part of China it cannot be a separate country entity, it will always keep its food and language , its the same written language only different spoken, however Mandarin will always be official spoken language to ease communication, the only ones whos crying are those who benefited from the colonialism! If there are Hong Kongers who benefited from the british colonization there are all those who suffered. You cant separate Hongkongers from mainland China majority of Hongkongers have mainland relatives and ancestry people seemto forget that, whats weird is you find it sad that mainland mother is taking over HK establishment but you and people seem to forget how so many lives where sacrifice just for the british to occupy this region. When a mother let her kids play to the neighbors and the kid was able to enjoy the better house eat good food better enjoy foreign toys suddenly its time to go home, you dont wanna go home and eat your moms food anymoreplay your own toys? In this case, mainland china the mother has already improvem Hongkong is just another Chinese city, lmao
Appreciate your introduction to Hong Kong cuisine but probably do some research before discussing about Hong Konger's sentiment towards the UK-China transition. 13:02 "And some even fear that Mandarin will eventually replace Cantonese as the main dialect of Hong Kong - I don't think that's going to happen any time soon." Do you know what languages the majority of Hong Kong schools are teaching in now? Mandarin. Do you know what and how cultures are built upon with? Language. Forcibly replacing a ethnic group's language is exactly how you kill their culture. See Uruguay. I hope your parents didn't watch this video. They ran away from HK during transition-period for a reason, yet now you are just nonchalantly commenting on the frustration of those who chose to stay.
Did you get a chance to hav the egg tarts at Tai Cheong? I'm not a big fan of them usually, but they are outstanding there. Also glad to see you repping the Town & Country gear.
Britain transferred the sovereignty of Hong Kong to the PRC. PRC never signed the Treaty of Nanking that ceded Hong Kong. PRC never owned Hong Kong, hence, can’t be returned to the PRC.
As a Chinese living in PRC. Most of my favorite restaurants established in Hongkong such as ho hung Kee, 36 RMB for one bowl of wonton noodles, I can’t see how Chinese noodles chains can justify their pricing strategies. Not to mention kee wah and mei xin pastry, since all Chinese prepackaged pastries will add chemicals additives. But I believe there are always some reports about health benefits of chemical additives written by Chinese scientists or propaganda experts 🙃
With what you've covered in mind & heeding the cultural & regional variations of mainland & Greater China & India (subcontinental & beyond such as nearby) including in martial arts, what do you suppose an inverse of Indo-Chinese food (found among Desi groups in & out of the subcontinent) might be like (with veg & non-veg included) with the needful adaptations? Sorry if I asked you something like this before
Go to Macau and learn the first ever fusion food in the world. Again, both Hong Kong and Macau are mainly Cantonese, not "Chinese". As a Cantonese you keep Chinese us is an insult to me and the Cantonese people.
"It's always Japan", No it's always the British. It's always the British. And I love how you have excellent enunciation other than you drop your 'T's. You must have picked it up from your father. BTW I love your work.
I'm just here watching all your videos waiting for you to reach a million subs. I believe VERY strongly that you're going to get to a million subscribers, it's only a matter of time
As a British person in Hong Kong I can honestly tell you that you didn't conqure British food. You copy and pasted a counterfit version, then you "Chinesed" it until it became unrecognisable to anyone.
lol, you mean the British went around the world and copied and made worse versions of every food they met 🤣 I'm half British, and food in the UK is bad and exspensive.
Hey everyone! Two corrections/clarifications:
1- 7:07 it's Cha Chaan Teng* not Tang. Didn't catch this until it was uploaded.
2- I forgot to mention that Bing Sutts originally came from Guangzhou in mainland China. The style of shop was brought to HK and morphed into what it is today.
One more correction
10:30 it's 50 years not 40 years
Where did you get your information that British egg custard tarts have their origin from pastel de nata? It just doesn't really make sense when pastel de nata started being sold by the jeronimos monastery in the beginning of the 19th century, whereas custard tarts go back to the middle ages.
Also, in Macau their tarts are clearly the Portuguese tarts, but for some reason they weren't actually introduced by the Portuguese but rather by a British pharmacist in 1989.
Your videos are always waaaay too good of a production for how few subs you have Matthew. Keep it up!
Totally agree with this! I was expecting to see you have 2M subscribers with the quality of the video you’ve done and very very informative too
@@Fenix5jrforte 4:28 421tef😊78 4:28
What's special about 茶餐廳 tea restaurants, at least in the old days, is that they're individually operated mom and pop restaurants. This is partially how new innovations of dishes keeps being created.
Unfortunately, like all good restaurants, it became several big brands doing franchises. They replaced most of the mom and pop ones with soulless shiny decorations. The more authentics ones Matthew visited are getting harder to find by the year 😢
It’s unaffordable to own a small restaurant business in this economic recession unfortunately
Cha Cha Cha
wonderful footage and editing! Cha chaan teng and food from hong kong is what i miss the most, as a hong konger living abroad. you're right about how complicated the hk identity is, and the food just goes to show that when cultures collide, something unique and wonderful can come out of it.
If you ever get the chance, you can cover the Hainanese in Malaya and Singapore who worked for the British military as cooks. Their Hainanese western cuisine has stuck around in both Malaysia and Singapore to this day. It's a cuisine that is not very well known outside the region.
Wong Kar Wai-esque editing is a nice suprise. superb video!
There are Three Identities of Hong Kong. The Identity of Britain, China and the sovereign identity of Hong Kong (Place People, Culture and Heritage). The best thing you can do is preserve the Culture in however way you can. Because a place like this is its own revolution.
I think a lot of people who identify as Hong Kongers will probably identify as British.
@@KRYMauL event though the british don't see them as their own. the chinese hong kong people were only a tool to have some control over that region in Asia.
only if they are entitled to a BNO passport
This video is a love letter to Hong Kong. Love your work.
While you're in the region, neighboring Macau has Pastéis de nata (Portuguese Tart in Cantonese [葡撻] ) at Lord Stow's Bakery, their famous pork chop buns (Not Portuguese fusion), and a variety of Portuguese fusion food. Piri-Piri Chicken is locally known as "African Chicken" [非洲雞/Galinha à Africana] because it was made famous in Africa (The more famous cousin to this dish, Peri-Peri Chicken, is a British favorite in a restaurant known as Nando's). 免治炒蛋 or Minchi (from the English word "Mince") is Portuguese fusion fried minced meat and potatoes served with an egg on top. Galinha à portuguesa [葡國雞] is actually a Macanese invention that could also get a deep dive. This also ties into an older food video "Why Portuguese Food is Hiding Everywhere" and can be a whole deep dive.
+1 definitely needs to do a video expanding on this.
I really like how you mix food with history! Very interesting and also yummy video. Thanks! 👍😉
What I love about your channel is that through food you show how so msny cultures are so tied together through history.
I’m really a fan of this vox style video but also your own way of storytelling. Keep it up
You did a great job with the production. Very professional 👍
loving these videos! I really enjoyed the food during my visit to HK in 2009. :)
I loved this, very interesting and super well edited.
Bro this is heat as a Hong konger, I really liked this video🎉❤
Great video, hope HK's regional & specialty foods and languages (Cantonese & English) are there to stay for a long time.
Thanks for explaining the difference between cha chaan teng and bing sutt so clearly! The reason I was so confused is because I went to Lim Kee Bing Sutt, which you show at 6:43. Lim Kee calls itself a bing sutt, but it offers cooked food, making it more like a cha chaan teng.
Ok bro, your video is quite well made. You managed to blend a bit of history and food altogether in a simple, easy to understand presentation. Good job!
LOL I saw the thumbnail and the lighting was instantly giving me Wong Kar Wai, loved that you included it in the editing.
okay!!! i love the fact that you included in 王家卫
Excellent. And well produced. Everything from the music to your fancy video effects to you as a presenter. And the writing oh my gosh.
Love these colonial food series videos. Would totally watch this video stitched together with your other videos into a full length documentary on colonization of food, its influences and the new cuisines that were created. You can even sell it to Netflix etc.
These food history videos are so interesting. I hope you do history of ketchup too at some point. I heard it has its roots in cantonese fish sauce with similar name!
i love your videos
but i also wanna know where you get your T shirts
keep up with the amazing content
I love your channel!!!!
This channel is top notch!
1:20 In Hong Kong, we don't call it "Hong Kong style Western cuisine", we just call it "western cuisine" 🤧
As another Hong Konger that grew up in USA just like Matthew, yeah it's vastly different from actual western cuisine you'd actual expect in USA or Europe. I like to scare Italians on what we do with our pasta and pizza lol
I think he was doing a google translate definition.
Hmm I read 醬油西餐 (literally, soy sauce Western cuisine) somewhere. Is this term not used anymore?
I’m not a Hong Konger, but an American with Hong Kong family roots ❤
The Italian would freak out over the pizza abominations we have such as shrimp pizza or matcha pizza
You’re really good.. hope you’ll have more subscribers
Best RUclips documentary that I have watched in ages.
Omggg ur videos r so good i literally love learning about food and why places r the way they are
Love the Chungking Express inspired montages!! You're doing wonderful work. Keep it up!
Hong Kong is one of the coolest places/cultures and it's a shame that it's slowly losing it's identity. I grew up in Richmond (Canada) and was surrounded by kids/families who immigrated over from Hong Kong so I feel like I got to really experience a lot of the Hong Kong culture through them and the heavy population of immigrants. I grew up eating at Cha Chaan Tengs, visiting HK bakeries and my family owned a butcher shop selling Cha Siu, Siu Yook, etc.
Nowadays, all the HK establishments are being taken over by the Mainland Chinese and you see much more Mainland influence. Cantonese is spoken less and less :(
people dont see hong kongers speaking english as a problem, but when it comes to mandarin, their own nation common language, suddenly it becomes something "negative". colonialism really messed up everything. but I really dont think cantonese will disappear; it is a very active language in all of Guangdong area in mainland China, as the same happens to all the other languages/dialects spoken in China, coexisting with the putonghua.
losing identity? you being dramatic, Hong Kong is always part of China it cannot be a separate country entity, it will always keep its food and language , its the same written language only different spoken, however Mandarin will always be official spoken language to ease communication, the only ones whos crying are those who benefited from the colonialism! If there are Hong Kongers who benefited from the british colonization there are all those who suffered. You cant separate Hongkongers from mainland China majority of Hongkongers have mainland relatives and ancestry people seemto forget that, whats weird is you find it sad that mainland mother is taking over HK establishment but you and people seem to forget how so many lives where sacrifice just for the british to occupy this region. When a mother let her kids play to the neighbors and the kid was able to enjoy the better house eat good food better enjoy foreign toys suddenly its time to go home, you dont wanna go home and eat your moms food anymoreplay your own toys? In this case, mainland china the mother has already improvem Hongkong is just another Chinese city, lmao
Glad you poped in my feed, crimaly undersubed. Really good shit honestly keep it up. Feels like a pbs show.
Please consider doing a video on how Lebanese food has travelled the works through the diaspora despite a small population
Your editors 🤌
criminally underrated
Appreciate your introduction to Hong Kong cuisine but probably do some research before discussing about Hong Konger's sentiment towards the UK-China transition.
13:02 "And some even fear that Mandarin will eventually replace Cantonese as the main dialect of Hong Kong - I don't think that's going to happen any time soon."
Do you know what languages the majority of Hong Kong schools are teaching in now? Mandarin.
Do you know what and how cultures are built upon with? Language.
Forcibly replacing a ethnic group's language is exactly how you kill their culture. See Uruguay.
I hope your parents didn't watch this video. They ran away from HK during transition-period for a reason, yet now you are just nonchalantly commenting on the frustration of those who chose to stay.
Did you get a chance to hav the egg tarts at Tai Cheong? I'm not a big fan of them usually, but they are outstanding there. Also glad to see you repping the Town & Country gear.
Cool video 🙂 very interesting
Nice video bro
10/10 video 👏
Great videos
I hope we can preserve hong kong’s unique culture
Love the Wong Kar-wai references
Britain transferred the sovereignty of Hong Kong to the PRC. PRC never signed the Treaty of Nanking that ceded Hong Kong. PRC never owned Hong Kong, hence, can’t be returned to the PRC.
Load of crap
Warn people that the sausage bun bread is sweet and soft… and that there is no pineapple in a pineapple bun
As a Chinese living in PRC. Most of my favorite restaurants established in Hongkong such as ho hung Kee, 36 RMB for one bowl of wonton noodles, I can’t see how Chinese noodles chains can justify their pricing strategies. Not to mention kee wah and mei xin pastry, since all Chinese prepackaged pastries will add chemicals additives. But I believe there are always some reports about health benefits of chemical additives written by Chinese scientists or propaganda experts 🙃
Curry is always the best British food of all time.
good one
hi I really enjoyed all of your videos!!! did you study in U Wisconsin-Madison
Yum
Conquered British Food?
Well, now it's an easy task.
With what you've covered in mind & heeding the cultural & regional variations of mainland & Greater China & India (subcontinental & beyond such as nearby) including in martial arts, what do you suppose an inverse of Indo-Chinese food (found among Desi groups in & out of the subcontinent) might be like (with veg & non-veg included) with the needful adaptations? Sorry if I asked you something like this before
Hong Kong needs to start looking at Singapore-style food courts.
Hong Kong is a culture pot where East and West collide
Go to Macau and learn the first ever fusion food in the world. Again, both Hong Kong and Macau are mainly Cantonese, not "Chinese". As a Cantonese you keep Chinese us is an insult to me and the Cantonese people.
10:34 small correction, it's 50 years, not 40.
yay my country
I know how to read English so that’s okay and the US and UK if you don’t watch this video you don’t know. I am in Hong Kong.
"It's always Japan", No it's always the British. It's always the British. And I love how you have excellent enunciation other than you drop your 'T's. You must have picked it up from your father. BTW I love your work.
situation: *HONG KONG IS DYIN!!!*
blud: atleast the food will remain!
I'm just here watching all your videos waiting for you to reach a million subs. I believe VERY strongly that you're going to get to a million subscribers, it's only a matter of time
I live in Hong Kong
I am in Hong Kong
I'm from Hong Kong
there is a secret that is only for this video
YOOO I LIVE IN HONG KONG, WHATSUP
wong kar wai edit wow
it’s me it’s only about me
We conquered British food?
Should've stayed British, shame the contract wasn't 50 years longer
It's Cantonese cuisine. Not "Chinese".
Honestly HK is pretty mid these days. From a born and bred HKer.
11:20 I’m in trans
Where did you grow up? You don't sound like you have a New York accent
Nothing wrong with Mandarin. Just like English became widespread after 1842.
*main language. not dialect
You are called hongers tho lol.
bro thinks hes Wong Kar-wai 💀 love this video tho
As a British person in Hong Kong I can honestly tell you that you didn't conqure British food. You copy and pasted a counterfit version, then you "Chinesed" it until it became unrecognisable to anyone.
Found the true brexit geezer
lol, you mean the British went around the world and copied and made worse versions of every food they met 🤣
I'm half British, and food in the UK is bad and exspensive.
I teared up a bit when you said “nowhere else in the world is like this city”🥲 Great video, you’ve got yourself a new subscriber from HK!