MICHELIN STAR FRIED RICE is on A Whole 'Nother Level !

Big thanks to Chef Samuel Lee Sum, to the Shang Palace restaurant and of course to the beautiful Shangri-la hotel in Paris. Be sure to check them out on Instagram :

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Director, Author, Host & A-CAM : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh
Camera Operator B-CAM : Antony Gomes

Planning a foodie trip to Paris ? Here are my favorite spots :

Salut,

Alex

[mrnigelng]

Fuiyoh! Booking a ticket to Paris to eat at Shang palace now. That guys legit 🔥

[simon]

I love how you are able to express the nuance and finesse in seemingly simple dishes. Always super insightful.

[_Kxng_]

i love how he goes to all these fancy resturants in the most casual clothing ever

[Vasharan]

Chef Lee's philosophy on cooking reminds me of something I've heard said: Ingredients are local, technique is universal.

[Cc-fmmr]

I'm Cantonese as well and grew up eating fried rice, always enjoyed it but I never thought of it in the way Alex described it... no joke I was so moved it brought tears to my eyes and I can't believe I learnt so much about cuisine from my own culture with you. Thanks YouTube for recommending your channel to me, keep up the good work!

[matfalarn]

I'm so used to hearing Alex speak English that, for a moment, I thought he said 'bonjour' just to sound fancy when entering the palace

[mjf]

6:32 can we please appreciate the professionalism of that support cameraman? Alex swept his camera around and the support cameraman not only kept his shot in frame, but notice Alex was panning and stepped out of frame. That's some baller situational awareness and some great technique trying to avoid the cross shots.

[my_granny]

Can we just take a moment appreciate that the Cantonese chef, Samuel Lee Sum, who lives and works in Paris, is speaking English for Alex's audience? Like, not only is he an incredible chef, but he can speak at least three languages. Hell yeah!

[NicoleKowly]

Watching Alex experience cantonese fried rice like that, a dish I don't even think twice about, is eye opening. The moment he said "I must be the luckiest person on the planet at the moment" with such a huge SMILE is unbelieveable.

[averylfong]

The main thing about Cantonese cuisine (and why I think it jives so well with French) is that the freshness of the ingredients remains the star of the dish. Cantonese cuisine is a Southern Chinese cuisine and is often mocked as "bland" by other regions in China, but I find that the delicacy and care and technique put into the food and highlighting natural flavours is unmatched.

Good Cantonese cooking does seafood and meat and soups fantastically, in my opinion. Gorgeous, silky sauces and "slippery" eggs. Dim sum and light soy and tea and rice and the breath of the wok.

There often aren't many heavy sauces marring the quality of the ingredients. Not a lot of spice. Nothing overdone. Just simple ingredients and finesse and love. It's soul food to me.

[phaton]

This series is already a thing of beauty. I can’t wrap my head around how good the cinematography is. Alex is creating art at this point, not just cooking videos.

[baronyip]

As someone from Hong Kong, it blew my mind to see the stove being so familiar(big hole with a jet engine lol), but here in the local diner (茶餐廳) it’s so rudimentary it’s literally just a tank of fuel next to the chef’s leg hooked up to the stove

The fried rice looks so genuine! It’s definitely what you would get in a banquet hall（酒樓)

[drwhen]

I really like how’s it’s more than just a cooking video. It feels like an adventure, with its own story arc. In the first episode he starts by explaining how much he likes fried rice, and after candidly trying to make his own, he realises that there’s still a lot to learn and that he will need allies in his quest. In the second episode, he travels to the palace of the old master, who shows him the true depth of his (culinary) art... I can’t wait for the third episode. I never thought I’d ever be that invested into rice cooking. That is brilliant storytelling.

[AndrewHahaLee]

It's challenging for me as an Asian to describe fried rice to my non-asian friends. But if I could phrase it, I would say: It's more aroma than it is sauces or seasonings. Different ingredients too can add a differing aroma and tastes to the dish. Usually a splash of soy, a dash of white pepper is all you need. Maybe chicken bouillon for added flavor and umami. But a huge bulk of it comes from the rice itself - from the wok hei. The wok is searing hot and the fire has to be professionally controlled so that you can "toast" every grain of rice during wok tossing - without burning a single grain. By applying consistent strength and motion and keeping the ingredients moving, it prevents stuff from burning should they come into contact with the fires. That way it leaves behind that smoky aroma that fills your room when the dish is served.

[Trashloot]

The editing on these videos is way to good. I don't believe anyone has ever put so much effort in making cooking look good.

[hunyadacrazy]

The fact that he puts a bar up to tell you how much time the sponsor advertisement is left puts alex above alot of other food content creators for me.

[puly]

From how the soy sauce rolled down the walls of the wok (leidenfrost ftw), one can see just how hot that wok was. Damn these rocket booster stoves!

[lechatbotte.]

Just watching Alex’ face as he immerses himself in the dish. Watching the smile that comes to face in the ultimate pleasure experience. Alex truly savors food. I love this. Everything is an experience. It’s elevated above just eating cause it tastes good, but eating to enjoy. La bella vita

[tchoo]

love it when chef blends excellent execution from his vast experience with the best local produce. this is how cooking should be.

[DWIZZLE]

Imagine still watching TV when this kind of content is around on the internet