🙏 Our Next Chapter.

I had no idea how transformative these past few months would be.. but I am finally reflecting on everything that’s happened in the past few months (and years). It’s been one of the craziest chapters of my life.. from the James Beard Awards, to the White House, to welcoming our 3rd child into the world

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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!

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🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.

👋 CONNECT WITH US 👋

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🍳 COOKWARE WE USE/LOVE 🍳

🔪 KNIVES WE USE/LOVE 🔪

👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳

🍜 DAD'S SPECIAL INGREDIENTS 🍜

If you don't live near an Asian market, you buy these online / on Amazon:

Options for Vegetarian Oyster Sauce

Options for Gluten Free Oyster Sauce

Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!

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🔗 Credits + Links 🔗

See the full James Beard Media Awards 2024 Livestream here:

Friends in our video:
@Jeanelleats @PhilipLemoine @LisaNguyen @DrooliusFilms

James Beard appearances:
@AmericasTestKitchen @lumpiaqueen @JKenjiLopezAlt

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⏲ CHAPTERS ⏲

0:00 Part 1: The Worries
3:43 Part 2: The Reminders
12:40 Part 3: The Births

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💛 OUR FAMILY 💛

Learn more about the Lau family, and why we started this channel + blog:

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🎵 OTHER CREDITS 🎵

Produced and Edited by Randy Lau
Translation by Arlene Chiu, David Loh

[MadeWithLau]

To our community: thank you for everything. We are grateful for all of your love and support and we wouldn't be here without you! It's a privilege to share with you and we are excited to write this next chapter with you.

[anotherworld_metal_community]

Can we spend a second to appreciate Mrs.Lau totally improvised speech? Simple, short and classy. What a cool woman.

[mabel]

Randy, I discovered Made With Lau after my dad, also a Cantonese restaurant chef like yours, passed away at age 90 just as COVID hit, and Mom came to live with me and my husband. I suddenly had to learn how to prepare Cantonese meals for her, which I had never done in my life. I happened upon your channel and couldn't believe how similar your dad's cooking was to my dad's. Many of the dishes you make are the same ones I grew up eating (my folks are from Guangdong, too). Your videos and instruction have been invaluable as I've learned to become a good Cantonese cook. Your dad is a treasure, and he reminds me so much of mine. I can see that you are a good son and how much love there is in your family. It's heartwarming. So proud of all you've accomplished. Congratulations to you and your family!

[TheJayChan]

In a time when the use of the Cantonese language is declining, it means so much more how you and your family are preserving our culture through food and your media. Keep it up, Randy. Your content is so globally important to the Cantonese diaspora.

[greghum]

I’m crying. As a second generation CBC (Canadian born Chinese) of toisonese heritage, I love you all for making this channel because it’s helping me connect to my heritage. My family immigrated to Canada in 1821. My parents were born in Canada. I grew up learning French because my parents thought it’d give me the best advantage. By virtue of my upbringing, I fear I’ve lost our culture. This channel has give me so much (beyond cooking). I’ve learned to cook on my own and with my mom. Making joong is now an annual event for my mom and I. Thank you and sending much love. Congrats on the well deserved awards.

[lesevesel]

I am still wrapping my head around the fact that your dad's a James Beard winner! He is not a Cantonese institution anymore. Bless him he is now an American Institution thanks to your determination and relentless pursuit of a unique form of cooking show on Youtube.
Really and truly happy Congratulations from Las Vegas, Nevada. So well deserved.

[kikkomom]

As a 60-year-old, third gen of Asian immigrants, I wish you the most sincere congratulations. You bring such love, light and pride of culture into our kitchens and our hearts. Wishing the Lau family happiness and health. ❤

[cchoi]

Randy, this was your best video yet. Thumbs up anyone?

[standleylow]

Randy, I'm so grateful for you and your dad. Your cooking reminded me of how my dad taught me to cook Cantonese food in a unique way. Even though he's gone, I often think about him and say, "Dad, see? Mr. Lau is making Cantonese food famous!" Thank you for all your hard work.

[elwynbrooks]

Randy, I'm a Hong Kong-born girl now calling Canada home, and no matter how much western food I eat, Cantonese food will always have my heart and brings me comfort and belonging that I don't feel anywhere else. I never imagined it could be something that I would see recognised outside of the world of Cantonese immigrants, let alone recognised by the institutions like the James Beard Awards. When you won, my jaw dropped, I began crying, and I couldn't stop saying "What??? What? Holy shit. Holy shit. What?"

When you won, you won for all of us.

Thank you.

[plutoniumlollie]

At the end of the seventies my dad emigrated from HK to Germany and took my mother with him. He opened his own restaurant where he was a chef. In the meantime my mother gave birth to me. My dad was always very busy. One day he started complaining about pain in the chest. Two weeks later he passed from lung cancer. I was 5 years old back then, but still miss him today, almost 40 years later.
Daddy Lau has become the gateway to my own dad. When I cook along to your videos, listening to the Cantonese instructions and imagine my dad laughing at me because I'm so ridiculously proud about creating wok-hei on the camping burner, I feel closer to him.
Never lose that strong bond your family has.

I'm looking forward to the cookbook. It would be nice if you could include 2 or 3 recipes from Chinese holidays (that are not the lunar new year) with an explanation of the holiday.

Sending you lots of love from Germany, and up to new exciting adventures!

[truegrit]

Dude, I'm a 65 year old black woman (who eats only shrimp - so I guess I'm a Shrimp-a-tarion) and I LOVE your Papa and your family! Your father teaches me so much about Chinese cooking and your family is full of love and joy. Sending you and your family much love! 🩵💙🩵💙🩵💙

[MrsDaedalus_]

I'm a born Cantonese, who grew up in Austria and from the bottom of my heart, thank you for spreading Cantonese cuisine. I've been learning all the dishes from my childhood and can share it with my loved ones. The fact that you guys won two James Bearden awards makes me so proud of y'all! I'm serious crying while watching this. It makes me so proud to be Chinese. Congratulations!!! ♥️

[junemyles]

We lost both of our parents in these past few years and I started watching your videos because your dad reminded me of mine. When we immigrated to Canada, he went to work in a Chinese restaurant and became a cook. Now that he and my mom are gone, watching your videos and listening to Cantonese is a way of keeping them alive in my heart. You never know how much you miss a home cooked meal, or having someone save you some food cause you were busy or just hearing their voices. Through your work, I get to keep a little bit of them and our culture alive. Thank you. P.s. I will be buying your book.

[beet]

i was back stage working as the Audio Systems engineer at the JBA at Columbia College, , , your win was so awsome....alomost had me into tears. your parents are so adorable..

[willybones]

WOW! Your Dad won the James Beard!? 😊 FANTASTIC. LOVE you dads cooking and your channel. Have learned so much. Thank you.

[tinayu]

That non-refundable plane ticket works on Asian moms without fail. 😁Thank you for sharing your family with those of us trying to connect with our roots. You all deserve all the accolades. Congratulations!

[RainbowPlantLife]

You had me in tears 😭 You have created an incredible community and movement and it’s so sweet to see that you’ve done that while honoring and elevating your parents 🥹

[mabel]

In reading these comments, I'm struck by how similar many of our stories are: Immigrant parents sacrificing for their kids, dads working at Chinese restaurants while cooking amazing food for us at home, parents passing away before they could share their culinary skills, us yearning to reconnect with our parents and culture through Cantonese cooking. This shared experience and community, brought together by Made With Lau, touches my heart. Thank you Lau family, and especially Daddy Lau (who reminds me of my late dad -- his Cantonese speaking, his skills, his humor, his joy with his grandkids), for enriching our lives far beyond cooking.

[juanitafan]

I’m BBC (British born Chinese) and your story resonates with me too so it is not only Chinese Americans but all 2nd generation Chinese immigrants.

My father left the HK New Territories as a teenager, worked as a waiter in a Belfast restaurant before opening his own takeaway then restaurant in England. I love listening to Daddy Lau talking about cooking in Cantonese as it reminds me of my Dad who is no longer with us. I have signed up as a Canto Cooking Club member to support your channel and make my Dad proud of cooking like him.

Keep up the great work Randy! You and your family richly deserved those James Beard Awards.