Behind the scenes: Outtake from the interview with Danny Yip 幕後的故事：遠端採訪葉一南先生花絮

From 2021 to 2022, we have produced around 50 restaurant videos, some in the form of vlogs and some short documentaries, including interviews with chefs or restaurateurs ranging from 5 to 20 minutes in length. Despite being unable to travel abroad, we are still honoured to be able to explore more domestic restaurants and present them to the rest of the world.
自2021年到2022年間, 我們一共拍的大約五十部餐廳影片,有些以Vlog呈現，有些以短紀錄片呈現。其中包含主廚或餐廳老闆的專訪片長大約5分鐘到20分鐘不等。在不能遠行的狀況之下我們有幸能夠挖掘更多中國內地的餐廳，呈現給全世界的人觀看感到與有榮焉。
One of the more unusual short documentaries is a collection of footage from the filming of Chef Xu Jingye, the owner of 102 House Shanghai, and a video interview with Mr Danny Yip of The Chairman in Hong Kong. During the interview, which lasted about 20 minutes, Danny shared many funny stories and memorable events that he and Xu had held together in Hong Kong and Tokyo.
其中比較特別的短紀錄片，是拍攝上海102小館徐涇業主廚以及遠端採訪香港大班樓葉一南先生的談話集花絮。採訪大約20幾分鐘，聊了非常多小故事以及他們在香港或者是在東京一起舉辦活動。
There was the six-hands collaboration at Tokyo's Den by Zaiyu Hasegawa, when all the guests stood up and offered their warm round of applause for the chefs that night. With shared interest and passion, and much like a real-life saga, Danny and Chef Xu have joined hands in their dedicated research for lost recipes to bring a precious treasure trove of little-known traditional dishes back to life.
以前在東京Den(傳) 穀川在佑Zaiyu Hasegawa 舉辦六手聯彈，當時所有的用餐者站起來鼓掌的故事，一些有趣的點點滴滴。更甚 ，葉一南先生與徐涇業主廚一起尋找消失的菜譜，重新演繹老菜的奮鬥故事 ，活脫脫是真人版本的動漫影片。
Due to the length of the film, we have deleted most dialogues, but there are a few clips that are just too good to be abandoned. So, I'd like to share them with you, even though I know that you might not be interested to watch the entire 10 minutes. My Cantonese is not very proficient, so apologies that you will have to hear a mixture of Mandarin, Cantonese and English.
成片因片長的關係，我們剪掉了大部分的對話，但有些捨不得剪掉的片段，在此與你們分享， 雖然知道十分鐘的影片，可能很多人沒有耐心看完。因為我的廣東話不太靈光 ，你會聽到普通話 ，粵語以及英文.
Two years ago, Melinda Joe, a good friend of mine in Tokyo and a well-known journalist, asked me what the Chinese F&B scene was like, and I hope that my efforts making short films and writing food articles these years have answered part of her question. I'm still learning many things, of course.
兩年前東京的好朋友Melinda Joe也是著名的記者 ，她問我說中國的餐飲圈到底是什麼樣子 我想我交出了一點成績單 雖然還在學習
This year I plan to travel abroad, mainly to Europe and Japan. Just like before the pandemic, I will continue to share with you videos of interviews with celebrated chefs and their much sought-after restaurants around the world.
今年我開始國際旅行 歐洲以及日本，跟疫情之前一樣會與你分享各國廚師餐廳的採訪視頻。
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