$205 High-end Lunch - 5 Star Hotel in Hong Kong

Visiting Hung Tong a Cantonese restaurant in Kerry Hotel in Hong Kong to have:
0:19 Sauteed sliced abalone with onions, spring onions and wild mushrooms
6:36 Stir-fried Macao sole with wild mushrooms, vegetables and pumpkin

[johnmeyers]

I worked in a place like this in the late 80s (the Bankers Club in Taipei). The chefs were all from Hong Kong. I have such fond memories of my time there ( I was a low level kitchen boy gutting fish, cutting fruit and chasing down frogs that escaped their cage). These videos really make me wistful.

[cocacola]

the chinese food cooking skills of chefs in hong kong are surely amongst top of the world

[JeffWhite]

I love Youtube for this very reason...allowing us all to share cuisine across the globe. Great work and thanks for sharing.

[operaoaf]

This chef is an utter master! He shows why Cantonese cuisine is so well liked all over the world.

[robertlee]

As I watch this, I'm picking up little clues as how Chinese chefs layer the textures of food on each dish. There is a knee pedal he uses, 3:32, to control the flame to the wok. As the temperature rises and falls, the chef must control the timing of the ingredients hitting the center of the wok. You see this, as he is drizzling the sauces and slurry onto the food.

3:43, he cooks the veg/garnishes at different stages to keep the crunchiness intact. mushrooms and protein are cooked in different stages too. Layered atop one another before he slowly coats the final dish with his sauce, 4:30.

The level of ''doneness'' is determined by the individual chef and his experience.

Add to the fact that the ingredients of the dish must match the protein being served, and the presentation on the plate, (the crispy edible bowl and the lettuce leaves at the bottom) affects the entire outcome of the dish. Too much salt or too little would be a catastrophic failure.

Truly a form of art.

[windicold]

I enjoyed watching this chef work his magic. Everything is timed just so even certain spices were heated just enough to wake up its flavors and probably its aromas

[frankm]

You can actually eat the deep fried sole bones like potatoes chips. Some places usually cut it into bite size pieces using a pair of scissors.

[LtLaos]

Whoa I'm early. I just want to say I been a huge fan of yours over the years. I love seeing the cinematography of Hong Kong chefs. It gave me inspiration on new wok techniques for the restaurant. I hope you enjoy Japan again now that they open their borders.

[happycat]

The best meals always can be had dirt cheap at the night markets and are the best ways to get a taste of rural ethnic cuisine and local culture!

[tonytony]

Your presentation is highly interesting to watch. Thank you very much and take care 😊

[bennettsmith]

the flash fry then steam method on the mushrooms looks amazing

[lordbyron]

I love the way you cook ! You have wonderful skills. You’re like an artist ! Instead of working with paint, you work with food ! Instead of working with a brush, you use a spatula. Instead of a canvas, you use a wok !

[grux]

Uwielbiam kuchnię azjatycką tyle przypraw i składników 😋✌

[DavidThomasScorbal]

Maybe I'm alone in this, but the speed zooms completely break the super chill vibe your work has always had.

[Delicious-Recipe]

Nice sharing, Greeting from Delicious Recipe, Like 514

[craigdutton]

I used to be a dish pig 🐷 at a 5 star ⭐️ tappenyaki bar in cairns they made awesome 😎 food and the chefs really spoke very little English but was as friendly as ya could imagine aways made me crazy snacks and different things ❤️😎

[RornStreetFood]

Delicious food thank you for sharing video cooking food

[theresanguyen]

One dish take forever, while all the ingredients and garnish for the dish are ready already !

[yoyoboyzzz]

this chef is one of the best in hong kong, no doubt

[ferebeefamily]

Thank you for the video. The meal looks delicious.