$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

[@cocacola99]

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

[@SO-rq3pm]

not 'almost' - the chefs are indeed top of the world!

[@JeffWhite417]

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

[@lazifocker]

this kitchen is spotless clean

[@johnmeyers3844]

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.

[@willengel2458]

there wasn't vocational school back them. if one wanted to learn the trade. a typical apprenticeship lasts at least a handful of years

[@amandalloyd5423]

did you learn all the secrets of the Chinese cooking, i would have noted down all the ingredients

[@willengel2458]

@@amandalloyd5423 what secret? there are hundreds of cookbooks available and some youtube channel even listed all the ingredients.

[@johnmeyers3844]

@@amandalloyd5423 yes, I took a lot of notes! at the time, there was no KZbin, and Chinese cookbooks-even the ones in Chinese-were for home cooks and lacked the details needed for professional cooking. I still have my old notebooks, menus, and some fading photographs.

[@raymondwong3739]

@@amandalloyd5423 Basically salt, sugar, Oyster sauce, white pepper, light and dark soy sauce; Chinese vinegar if neccessary and little bit of the "dreadful" MSG; you can excercise more flavour by going deeper into XO sauce (added flavour that's all) and corn starch to finish off the "gravity looking" light coated sauce. Chinese stir-fried is about the power and control of the flame so the food is not overcooked! That's why all meats are sliced thinly and manrinated before cooking. Fresh produces can retained the tenderness and fresh taste so you can even use a western combination of flavour to enhence any dish. But I am not too keen on fussion cooking becuase then it looses its originality!

[@operaoaf]

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

[@windicold4682]

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

[@adamlove706]

This never ceases to amaze me.

[@robertlee4172]

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.

[@da___man]

His technique is amazing. Controls the timing and application of heat to the different ingredients because they cook at different rates. Watching this video is very relaxing.

[@bumpedhishead636]

Yup - came to say the same thing. This chef is a master of wok heat control. As a novice with a wok, I can't even imagine the skill required to perfectly prepare oysters in the wok. He was also seamlessly moving from sweating to blanching to stir-frying to charing (wok hei!) to steaming to deep frying without missing a beat. Incredible.

[@Knightfall23]

Not worth 200$ though you can do everything he’s doing but at home for much cheaper

[@robertlee4172]

@@Knightfall23 $200 HK dollars is like $25 American. So worth it.

[@Baconppancakes]

Your compositions are true art

[@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.

[@frankm7707]

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.

[@ferebeefamily]

Thank you for the video. The meal looks delicious.

[@bennettsmith3952]

the flash fry then steam method on the mushrooms looks amazing

[@frankm7707]

The first frying method is called 走油, literally means running oil. The second poaching method is called 飛水， it means flying water. Both are in touch and go speed because the temperature of the stove is extremely high, not like the one you have at home.

[@gru1987x]

Uwielbiam kuchnię azjatycką tyle przypraw i składników 😋✌

[@robertlee4172]

Tani też. Mogę zrobić jednogarnkowy posiłek z kurczakiem, grzybami i ryżem za 2 dolary.

[@happycat0411]

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!

[@RornStreetFood]

Delicious food thank you for sharing video cooking food

[@joelwong8662]

Hutong is great. My go-to brunch place.

[@lordbyron3603]

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 !

[@Nox.INkRecords]

Mamma mia

[@Delicious-Recipe]

Nice sharing, Greeting from Delicious Recipe, Like 514

[@georgiebestmanutd4746]

Very elaborate delicious 😋

[@craigdutton6072]

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 ❤️😎

[@aa-vl4pg]

nice cooking skill~

[@pkfan5112]

認真煮菜的師傅

[@theresanguyen4259]

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

[@TTF292]

Great skills!!! Great chef!!!

[@bogeyman1273]

Outstanding chef

[@yoyoboyzzz]

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

[@Jeremyho439]

Said who?

[@SynthRockViking]

Thats the real wok hay right there:O

[@DanielC__]

Yummy!

[@markkrell7845]

Reasonable price for such quality dishes in Hong Kong。

[@vvvvvv666]

功夫就喺呢度正👍有錢梗係喺香港最好啦🌈乜嘢都係最top💪🏻

[@DavidThomasScorbal]

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

[@cookingshowchannel_01]

Very nice.

[@apolyedapolyed7524]

That's the real thing! 👍👍👍

[@kaligupta2749]

Wake me up when the food is ready okay Mr. Waiter?

[@reisschancellor9753]

Delicate skills

[@pakistanifoodslover]

❤

[@robertlee4172]

The chefs ''mise en place'' must be prepared by a team of kitchen help, as there are hundreds of dishes served in each Chinese restaurant. These are not your Panda Express dishes. Very complex. Puts into perspective how Asian restaurant kitchens operate, compared to European kitchens. Pasta is par boiled, risotto is pre cooked, and sauces made earlier in the day and kept in s/s cylinders on a steam table before service. As tickets come in, protein is cooked individually and sauced to order.

[@Antagraber]

Water? Free? ... for such a High-end lunch at least a Kona-Nigari !!!

[@tonyeatsintaiwan7047]

Yes, it is expensive, but I think this one is very worth it!

[@willengel2458]

205/7.7 = $30, not quite $30. it all boils down to how deep your pocket is?

[@jakerson181]

@@willengel2458 It's US$205, not HKD205. You can see it's HKD1612 on the check at the end. A super high end restaurant in a 5 star hotel like this is not charging $14 or $15 each for these dishes with abalone and sole? You couldn't get an egg roll for that price.

[@willengel2458]

@@jakerson181for USD 205, i expect that fu*king fish does a song and dance routine on my plate.

[@allanvanuga9196]

Great video.

[@never737]

fresh grade chef

[@Darongrong38]

Love Chinese cooking foods ❤

[@bowlampar]

$205 for a lunch...business must be good in HK. 🤣😁

[@fanchuendennistsang4569]

The heat of the stove is about 600 degrees C in the kitchen of a Chinese restaurant, so at home you hardly cook yummy food like the chef in a Chinese restaurant. A team of cooking staff in the kitchen of a busy restaurant usually includes chopping board man, sorting man and the chef. The chef only attends to the wok!

[@strongbrain3128]

Sorry, not 600C, this temperature would be too high for any food, you would only eat carbon cooked at 600C

[@davidlee4406]

Extremely surprise that these top chefs allow you to take videos like that. They are very secretive in terms of their cooking!!

[@kenlow4028]

I don’t consider him a top Chinese chef, can not toss the wok like professional Chinese chef

[@robertidenya1432]

Doesn't the oil pick up the flavours of those ingredients? What effect does it have on the other dishes?

[@jacintaaconng1]

That’s how restaurant meals are tastier than home cooked, ha ha. For strictly vegan you have to go to such restaurant to avoid cross contamination.

[@jacintaaconng1]

You can see the place is almost empty. Hard to compete with noodle stands or small shops down the street with incredibly tasty everyday fares. Good eats are everywhere in H K. I’m acquainted with some real rich business people who sneer at the extravagant and instead favor the simpler dishes low in harmful ingredients, more similar to home cooking.

[@chichiuhui658]

😑每天吃一頓價值港元1612的午餐,一個月需要港元48360,這是什麼概念？😑😑😑

[@takunya]

Working at kitchen with mask , great idea.

[@diegocortazar6147]

Cooking Asian food is like conjugation irregular verbs at all times.

[@robertlee4172]

Drink, drank, drunk. Child's play, if you're not a punk.

[@senraq6332]

Why does he keep the water running?

[@EugeeFGII]

Pretty sure I saw an $8 piece of vegetable fly out of the wok on the final toss.

[@kdegraa]

Is this restaurant empty because it’s out of hours or there are no customers there for lunch. If it’s the latter it’s pretty bad to have no customers there.

[@rickchang-qt6jn]

Covid 19?

[@apedreus]

They probably need only one lunch customer a day to make a profit at those prices

[@alfonsedente9679]

$205 for takeout.... Yall got ripped off. Lol how much did ya pay for the empty melon rind? Btw... Nice recycling of the stank fish oil. Im sure the next guy who orders chicken will appreciate it.

[@aleksandargoncharenko7263]

like from me :)

[@xunan390]

🍻

[@makanbroo]

1612 dollar HK = 3.078.000 Rupiah, just for 2 menus

[@newworldhk8]

205 hk d? so cheap...205 usd I believe

[@AM_pradhan]

Omg buy a long handel wok for safety from burning

[@zillsburyy1]

expensive for hong kong

[@willengel2458]

you pay five-star price for food as well.

[@amitvohra7509]

But what about the amount of water, he is wasting. The tap is continuously running.

[@wongraymond]

So expensive, oc it works

[@splatterthis8445]

At205$ I'm not surprised there's no one else in the restaurant

[@dlbm_industries]

Шоб Я так жил, моё почтение стряпчему.

[@BringBackDislikes]

Blyat blyat

[@wolfyklip]

Why don't you do some Low-End lunches instead, not all of us has that kind of budgets!!

[@wilbertyao3632]

第一道菜好费事啊，各种原料一遍遍地下锅出锅，还用了很多油，成品看似简单，过程实在复杂。

[@paulychannel7914]

That skinny fish...... deep fry....... long time....!

[@arismei]

Hotel Chap suey

[@TamNguyen-do1hu]

👏🏼👍🍸🍻🍷🥳

[@alexboros1751]

Looks nice, don't like the price tag.

[@ko-kf2nu]

Is it worth it becoming a chef?

[@rezhaadriantanuharja3389]

if you like it, yes

[@CalvinCooke18]

Long hard sweaty hours nope lol

[@AD-mb6kx]

香港很多料理都要過油⋯

[@frankm7707]

乜Q都走油的😂

[@rickchang-qt6jn]

北菜最多！

[@dustintravis8791]

One water please.

[@julieielasi4156]

That $205 buks hong kong meal you had from that 5 star restaurant nice but to experience for what you had ! I can get that exact meal for $15 bick here in Adelaide south Australia where im from in the Adelaide Market.

[@morganchan2465]

🤣no u don't.

[@robertlee4172]

Abalone at $80 bucks aud a kilo, I doubt that.

[@peterwan1139]

Assistant use apron to clean side bowl before use? Professional?

[@robertlee4172]

Why? You wouldn't know, once that dish is served to you.

[@kayflip2233]

HKD? USD? AUSD? CNDD? Be specific, this meal is either way overpriced or super cheap but no on can tell.

[@mgng1891]

USD

[@jeffreyrichardson]

three diamond cans placed bills mount sunapee farm graced fabians eyes traced

[@bldmyamean8352]

How ghetto is hong kong... 5 start hotel and theyre serving frozen deep fried fish.. I mean.. I guess it's not like you can get fresh fish very easily when you're on an island...

[@albertorudi5168]

the water tap always open is a shame even if you have 5 stars. All food wok-fried? 1 star! It doesn't seem a 5* cousine, for 205$...

[@foodworld88]

好熱😓

[@debashishdas5992]

I wonder how much water is wasting from that open tap.

[@robertlee4172]

The cost of doing business. Why do you think it costs $200 dollars for lunch?

[@jasper2virtual]

食環境。

[@jimfee42]

Haha. Laughing my guts out. High end lunch? $205 USD for oily fried foods. Can’t believe the restaurant is asking $205 per person for fried foods. Now you know why there is no Cantonese cuisine restaurant gets Michelin 3 stars.

[@wanglj2959]

讲究

[@yongkwon-peterson6189]

My grandfather🇰🇷says that WE CANNOT REALLY SEE IT WHAT THE HELL HE PUT IN😋 THE A COOKING 🍳🇱🇷🗽😎😋 ? I CAN'T SEE IT 🤔AND DO YOU🤔🙏?

[@AndrewLee-wz3mq]

Too slow just for one dish. Can you imagine if the restaurant has 10 table of 8 people, how long they have to wait? Go figure.

[@floridageographiclife]

Does it really matter? If It does... Then You put a price on the quality of existence..... If so.. You are in the dream Not awake... But conscious of your Ego. Enjoy spending $205 dollars on an experience of existence you call life.

[@kamwaichan8048]

This cooking is boring, I preferred street hawker store anywhere and anytime 😁😁😁😁

[@vikasmohan1504]

He is wasting so much water and charging you extra.

[@eddykim2584]

not wearing hat

[@robertlee4172]

It's the chef's 15 minutes. Cut him a break.

[@astone7358]

nah, i can do this at home - it aint that special for 200$ when you keep adding msg lol

[@robertlee4172]

Mmmmmmm....msg!

[@Soula261]

Χ Χ Χ

[@jensich3300]

Wenn ich diese Wasser Verschwendung sehe könnte ich kotzen

[@robertlee4172]

Multiplizieren Sie die Verschwendung durch Millionen von Restaurants auf der ganzen Welt.

[@kenmay1572]

I liked Chinese take a ways for years but after I started cooking Chinese food myself at home it was far superior and now I dislike take a ways. That's the price you pay

[@tobyhowell1068]

I absolutely love Asian cuisine, but why in the hell do they let that water keep running in that back water bin? It's such a waste of water. Turn it off if it's full. Its not necessary to keep it running. Wasteful af. Great food coming out though.

[@jesterpkl]

it is necessary, you can look up on youtube, that stove is freaking hot unlike the normal ones westerners use at home, the constant running water prevents stuff from melting, like the pots on the side or even the counter itself

[@anthonyromo8684]

?

[@kianhonglam2360]

手門功架很屎

[@denniswilliams3934]

All flavors and nutritional value of everything is removed in the cooking process.