French Chef tries ENTIRE Dim Sum Menu!

[@CantoMando]

A note to add guys- Chef DID in fact eat all the rice rolls with the sweet soy sauce - we wouldn't do him like that! Also (NOT INTENTIONALLY CUT OUT FOR THIS REASON) but it's in the extended bonus video for our supporters on Patreon released tomorrow. Support us there to get more vids, get your questions in our vids + much more. Thanks guys ❤ www.patreon.com/c/cantomando

[@MahineMarandy]

THANK GOD. seeing you have him eat the rice roll w dough fritter DRY was horrendous 😂

[@internationaldaily9820]

Yeah... just like they adulterated the tea with milk and sugar. We wouldn't do that! 😘😍🥰

[@Kwijiboi]

Meatball needed dipping sauce too!

[@vennsim71]

Loh mai gai, glutinous rice with chicken steamed in lotus leave wrap…

[@vanessaland5090]

Did he like it better with the soy sauce? How come that wasn't showcased? Should just go straight in with how it's supposed to be eaten first otherwise bad first impression of the food.

[@ot7stan207]

Im so glad yall took this direction with teh channel. The world needs to learn more about Chinese culture, and stop being so divisive if they realize theres nothing keeping us apart aside from men in suits.

[@CantoMando]

Appreciate this. Nowadays everything seems to be about identity politics when it comes to culture and it is truly sad to see. Culture is meant to be shared so we can learn from one another, appreciate diversity, instead of weaponizing it to divide us.

[@Puzzlesocks]

I want to start saying that I really enjoy what this channel does. But national interests are a separate conversation. Simply learning about another culture isn't enough to bring people together in that way when ideological differences are so massive on how society should be run. Plenty is keeping the cultures separate besides the men in suits, it's just easy to ignore those differences until they come into play. Serial killers are often very amiable people, and that analogy can go both ways on a national scale. I appreciate the idea, but it's inaccurate under scrutiny. It also has nothing to do with identity politics. Hating certain aspects of Chinese culture does not mean hating Chinese people, but these are often misconstrued. tldr, I don't have to love Mao to love steamed buns and fried rice.

[@eofalassion]

​@@Puzzlesockswhat aspects of Chinese culture do you hate?

[@nullakjg767]

the problem isnt that we havent tried each others lunch. the problem is both our govts are nuclear rivals trying to both control the planet lol.

[@nullakjg767]

@@Puzzlesocks yeah i know hes just doing shallow feel good marketing for his channel, but the idea hes gonna somehow bring about world peace by sharing dim sum is truly laughable lol. we fight over resources. giving a french guy some buns doesnt solve territory disputes.

[@KitCloudkickerKLauNine]

From the explanation I was told, the tapping of the fingers came about when an emperor secretly went out in public to dine and poured tea for his servants. To not draw attention to themselves by bowing to the emperor in public, they tapped with their fingers to symbolically show their respect of bowing.

[@Junior1944]

I think it used to be knuckles lightly knocking on the table. At least I remember that from the 1970's. Later morphed into fingers tapping. And it was a kowtow not a bow.

[@damiester1]

@Junior1944 It was originally meant to be a full mimic of the kowtow gesture. The knuckles knocking or finger tapping are both simplified versions.

[@Junior1944]

​@@damiester1true. I think awareness of mimicking the kowtow is key. Otherwise both gestures done absent mindedly can become rude. For example the fingers tapping done poorly can look like you are asking to be served. Also timing is important.

[@studyou1016]

YES my grandparents told the same story glad it checks out

[@imperialmilktea]

I love this chef and the way he talks about food that he doesn't particularly like. He doesn't say it's weird, or bad, but that it's not for him. Love it.

[@audreychoong7323]

For the Xiao long bao, you dip it in the ginger 姜丝 and the vinegar before eating it. For the Har Gau, the skin is made of a dough of wheat and tapioca flour.

[@Mavkor]

you can take a small nibble first too for the sauce then dip after. there is no finite way to eat it

[@Junior1944]

Haha the French chef is holding the chopsticks correctly. The young Chinese guy holding it wrong.

[@vanessaland5090]

Haha I noticed that. But these guys are somewhat whitewashed with the american attitude to match sometimes. But A for effort!

[@dontaskwhatmyname9002]

to be fair there no correct way as long as you can grab the food comfortably, yah sure his one is not the "proper" way but i seen a lot around me that hold chopstick like that too

[@vanessaland5090]

@ the proper way is more comfortable, efficient and levers your grip better. Doing it the noob way is also harder. It's like saying you can go through life holding your fork griping all fingers around the handle- also shows disrespect you didn't bother to learn the basics either. Of course, asians don't really expect westerners to hold it perfectly because it takes a while to practice it.

[@vanessaland5090]

Unfortunately a lot of abc's are basically whitewashed these days, losing their comprehension of the culture, language and understanding of history and literature therefore understanding of its essence. Can barely hold chopsticks, cook, or even pronounce or speak the language that well. Even going to chinese school (canto) where you only get 3 hours of formal learning of language, history, + mandarin per week for 12 years since 5, I still watched a lot of honky series growing up, then taiwan specific series, studied chinese language, history and culture as a submajor at uni with professors explaining the meaning in art, literature, poetry, history, geopolitics, etc, and lived overseas on exchange then working and living locally. I could finally grasp speaking mando only through immersion (granted easier to pick up) in addition to canto with fluency without that obvious abc learner accent that many of my friends have. And then hard to maintain when you go back to live in a western country only speaking english with friends unless you are very into maintaining your interest and immersion, and conversations with other chinese especially the older generation, and having conversations using vocab extending beyond your basic lifestyle phrases of 'time to eat' etc. Having an intimate understanding of both by patience and constant learning can be very helpful and give you a very unique standpoint. Keep learning cos unfortunately the beauty of chinese culture is being lost in just this generation because many abc's don't bother to ask deep enough questions from their parents cos we've been brainwashed by media growing up to think western culture is superior.

[@dontaskwhatmyname9002]

@@vanessaland5090 the part where you assume the proper way is more comfortable is where you are wrong , yes sure it comfortable for you and me but definitely not for some people , my mom doesn’t even use the proper holding , that’s cuz she like it her way. Like how some people to sit properly some don’t that just how is it

[@Followtanika]

Loving the new video contents, this is the right direction for the channel.

[@kaiite]

"I'm going to test your chopstick skills" *has no skills of his own*

[@qwertyjem]

Proceeds to stab food with the chopsticks and spoon for sticky rice.

[@felipeg9022]

This french chef has the frenchiest face i ever seen 😂

[@jjames6990]

For as "snobby" as some French chef's can seem to be - I've never seen one shy away from exploring unknown foods. This dude does the same an I'm all for it!

[@Pynot]

Something that the french and chinese have in common is that they will eat anything

[@iamlyft]

HES BACK. I LOVE THIS GUY.

[@NoPants55]

Bros ate the fried dough stick rice rolls without the sauce 💀

[@peapod1217]

I was perplexed too 😂

[@lilaznoreo]

Right! No one eats it plain....

[@CantoMando]

Dw we gave it to him with the sweet soy sauce- as well as the shrimp rolls and beef rolls! Chef really wanted to try congee + dough stick combo 😅

[@ChaosEater39]

@@CantoMando you are lying to cover your mistakes!!!

[@peapod1217]

@@CantoMando we are talking about the fried dough stick chee cheong fan which should have been drenched in soya sauce

[@George__Parasol279]

Martial is charming as hell, his videos are an automatic watch when I see him pop up again and again.

[@Branwhin]

Dim sum is SO incredibly delicious. I've not gone in ages. Hmm. That's a thought. Thanks for these, I love them. All the best from Manitoba! Oh, and a slightly belated Happy Lunar New Year!

[@TeddyCavachon]

My introduction to Dim Sum was in Hong Kong in 1985. I was production manager at a USIA printing center in Manila and when there to find an ink supplier. One of the local employees on the USIS admin staff was my guide and every day we’d eat so place where most of diners were anglos so on my last day I asked him to take somewhere he liked to go and would up at Dim Sum place on the second floor which was very narrow and long with the ladies pushing around the carts with the bamboo steamer and hawking their contents like street vendors. It was an amazing experience yet unmatched and quite ingenious because the bill at the end was tallied simply by counting the bamboo containers. 😊

[@Kalidreamine]

I like this. Mike is so funny and chill, Chef Martial is so respectful and open-minded. 😂😊

[@johnyricco1220]

7:04 My brother in Confucius, Sichuan is also in south China. This is like someone in Florida telling people in Georgia, "unlike you, we are in the south".

[@highwolf_x]

Remember - to someone from Guangdong, everyone not from Guangdong is a Northerner 😂😂😂 (obviously a joke, but it sorta is that way lmao)

[@johnyricco1220]

@highwolf_x Someone from Hainan needs to chime in here and say Cantonese cuisine is what northerners eat.

[@highwolf_x]

​@@johnyricco1220😂😂😂 Not wrong

[@LiveDeepLee]

I like to describe dim sum like Cantonese tapas - and I can’t believe they just put the whole xiao long bao right in the mouth without a small bite and vinegar!!! And the youtiao without the sauce on top!!

[@jq77]

That was my thought too! Like OMG you are risking molten hot soupy death/ 3rd degree burns??

[@rookie-lh8uw]

Its xiao long bao at a Cantonese dim sum restaurant. Its totally not the same. Its almost a different product. I grew up thinking all xiao long bao was like that. When my wife took me to a Shanghainese restaurant, that xiao long bao totally blew me away.

[@elleem3951]

Thanks

[@sandysuma]

Loving your recently videos. I've been a fan from the start and then left for awhile but these co-labs with French Chef are really good. Really enjoyed watching the two of you from previous videos so I actually went to his bakery many times now. It was really out of my way to go to his bakery but I really love the croissant and bake goods. If you hadn't featured his bakery I wouldn't have ever known and probably never go so far for bake goods.

[@platoami]

har gau is made with tang flour (wheat starch, wheat flour with gluten removed). Also, it contains bamboo shoots and pork fat

[@MsIchigo93]

There's a funny "story" behind the reason you tap your fingers on the table to thank people for tea, the boring explanation is that you do it as to not interrupt the conversation while keeping cups full. I admire Martial's openness to try everything! Cantonese cuisine is often about highlighting the flavours in what's there rather than adding a lot of flavours to complement, to go with it like a lot of other cuisines. I find "plain" foods (meat, vegetables) to be an acquired taste to a lot of people, it's an interesting concept to grasp and the mind jumps right to unsalted, unseasoned, basically mistreated foods with all the flavour cooked out. We tend to cook most of these ingredients savoury and not notice or pay attention to the sweetness in these ingredients, or even mask it and enhance other flavours. Cantonese cuisine instead enhances the sweetness from the aromatics and meat or vegetables, along with other seasonings to enhance the dish and make it to satisfy our palates (though, we'll often have tart fruit for dessert to balance it out). Garlic, onions, meat (and especially rib meat, meat close to the bone) are all sweet, and with a little salt, msg, and sugar it makes a surprisingly sweet dish, yet still making the flavour of the meat a star. I'd love to see his reaction to a course dinner meal or at least to some chinese desserts, like green/red bean, agar jelly, etc!

[@davet.4945]

WHite guy here! My favourite Dim SUm is Tripe and Chicken or duck feet. If I see something I have never eaten before, that's what I will try first. How can you know what your favorite food is when you have never tried it???! 😍

[@theman12833]

isnt duck feet just webbed feet? chicken makes sense because its skin and cartilage

[@davet.4945]

@@theman12833 they put a piece of bbq't pork between the webs, the rest of the foot is like chicken feet.

[@Nowheremt]

Chef Martial is the greatest! Please make him a regular!

[@conmentary]

I love watching people try different cuisines

[@LitereallyNobody7]

Didnt poke a hole to eat the xialongbao, bro. If chef burns his mouth next time he eats one because of what he was told in this video, gonna be your fault

[@GuyWithAnAmazingHat]

I actually hate poking any holes in the xiaolongbao, even worse is poking a hole and drinking the soup from the bao. Straight up the best taste you can possibly get from a xiaolongbao is to eat the entire thing in one mouthful, so that all the bao, soup and meat is consumed at the same time with all the flavours combined. Poking holes, drinking soup etc. is just wasting the overall taste.

[@studyou1016]

just bite the top off, but most importantly they didnt dip it in soy sauce vingear ginger sauce

[@vanessaland5090]

@ nah that's an ohs hazard of burnt mouth waiting to happen if it's fresh hot. Plus I like to pour vinegar INISIDE the dumpling to counter the fattiness inside (even though it's mostly just collagen) along with ginger- provides more balance and flavour I feel.

[@GuyWithAnAmazingHat]

@ No need to rush and stuff your mouth as soon as it comes, you're going to get a whole stack of dimsum, drink your tea, take your time and eat them one by one. And why would you need to pour inside when you can just dip the bao in the sauce? By splitting open the bao, you let the aromatics escape and further reduce the taste on top of everything I've already said.

[@carrie_lol]

Little bro needs to bring an auntie or experienced dim sum grandpa next time, sorry he ain’t qualified 😅

[@Chelsea-yh3bo]

The kitchen part makes me think of spirited away 😮❤❤❤

[@wendyshoowaiching4161]

Love it, hard working chefs were given dining experience from other kitchens. Awesome ❤

[@zhiliu9522]

Love this chef. Should be in more video

[@SpeciesGohan]

Guys, unlock the extended cut from the higher tier Patreon for everyone to see. 🙏 Solid work Mikey! 😁

[@CantoMando]

the extended cuts are available to every paid tier!!! (even the lowest one)

[@schildkroete]

He did the beef balls (ngau yuk kao) so dirty! LOL It's is a meatball in which the meat has been whipped up with so much air that when cooked, its texture is very soft and tender, and the mild citrus taste comes from the addition of mandarin orange peel. It's supposed to be eaten cut up into quarters and with some Worcestershire sauce drizzled over it. It's usually served on a piece of bean curd (tofu) skin that has soaked up all of the delicious flavor from steaming.

[@chinaahpek]

you are right and it is my favourite dish!!

[@SomeRandomGuy-zw7sf]

ooh! its special bc theres (almost) no other ppl who use this concept, seeing people try new foods is awesome (asian bias too)

[@travisnell6849]

Is the other channel Korean Englishman?

[@8P3ths]

POV: Korean Englishman exists

[@Tinpinming]

happy that you guys finally managed to break the barrier when you changed your direction =)

[@stellatao9352]

dimsum for brunch guangzhou area is such kind of enjoyable experience❤

[@Titankingsedits]

Goat🎉 Vid Love ya canto mando

[@ryanyu102]

I'm surprised they don't eat the rice rolls (Chong fan) with that sweet soy sauce. The shomai, hakaw and xiaolongbao is also missing sauce. I mainly add a bit of toyo (soy sauce), black vinegar/calamansi and a bit of chili oil on it. For the xiaolongbao, they should add the soy sauce, black vinegar over julienned ginger. You Tiao should be eaten with Dou Jiang (Soy milk). Nevertheless, it is a good video.

[@dablaire89]

Right?! I've never seen rice rolls or any of those items eaten without sauce, that's actually crazy

[@Hrairoo555]

Yes many of the dishes are better with chili sauce or vinegar

[@TheMapleAlvon]

It's like the blind leading the blind. Not having any tea knowledge (or the place not having multiple types of tea). I suppose it's because the bar for dim sum in the US is pretty low.

[@studyou1016]

yeah a lot of SAUUSE missing in this video

[@pineapplebelongsonpizza6244]

yeah they gotta get an actual Cantonese person doing these videos lmao Mike is good but there are some subtleties that make dim sum great that he missed.

[@YellowMelon12]

Mike, your canto pronunciation has improved!

[@ChirpyChat]

This is my first visit and I find the FourSquare explanation clear and concise. Learnt sth abt the app! As a Chinese in Spore, was surprised to pick up sth new abt dim sum, including the pigeon hole ordering system!

[@QueenFlora-b5w]

More videos with the french chef this man always makes me laugh but he is a good pastry chef waiting you from Amsterdam the Netherlands

[@kanetao]

I think Marcell needed a more experienced guide to his first Dim Sum experience. :) Cheung Fun should have sweet soy.

[@Adrian-jw3sp]

Exactly, he just said right. When the chef said its bland. Weak chinese culture knowledge.

[@lootbird]

@@Adrian-jw3sp he asked him if he should cheers in chinese and he said he doesnt know....

[@Phoca_Vitulina]

Aww glad you were able to give him this experience

[@rippeter_]

great vid! love the chef and his effort using chopsticks as a pro

[@1VeryModestMouse]

The way you share without judgement if they don’t want, I feel is really helpful to getting them to at least put their toes in.

[@kitkat123474]

Shout out to Perfect Chinese restaurant. Been going since our family immigrated. Hands down goat spot 🙌🏼

[@sonsapothecary2267]

Where's the chili oil and black vinegar

[@toanthai]

I am about to say something but saw your comment. Necessary condiment

[@tdubs21]

yeah that's cray cray

[@cubandarknez]

I love this series!

[@Meileehere]

My favourite dim sum is the ham sui gok, the bean curd roll, the shrimp rice rolls that are so slippery that you dont even have to chew it. With gongfu cha.

[@tg81111D]

6:30 "Test chopstick skills" but this canto brutha still uses the criss cross method from childhood LMAO

[@babieshork]

He’s not Cantonese lol😂

[@tg81111D]

@babieshork damn well it doesn't excuse the fact he still can't use chopsticks

[@bennyhanaboy]

Bro said test chopstick skills and poked it through the sui mai😂

[@Wolvenworks]

Nothing wrong ant it tbh. Only upper class snobs give a shit abt stuff like “proper chopstick form”.

[@tg81111D]

@Wolvenworks except when you can't pick up shit because you have no grip strength going criss cross. Children do it cause they can't get their fingers fully around the chopsticks till they get older. It's not about class it's about function but if your mind goes there first then maybe try projecting away from that

[@Volfox248]

As a fellow french person, Cha Siu Bao is my favorite! I could live off the stuff. I'd like to learn how to make it one day.

[@SyIe12]

👍⭐⭐⭐⭐⭐EXCELLENT WORK!! THANK YOU

[@GraniteOwlBear]

I remember going to Oakland A's baseball games back in the 90's and in addition to the calls of "Hot dogs here!" having vendors shouting "Barbeque Pork Buns here!" and getting really decent Cha Siu Bao steamed pork buns in the stands. That's when you can tell you are in a town with a significant Chinese population.

[@brandonw103]

Would be interesting to see you take this chef to an icy desert/bubble tea place

[@KalecgosMagic]

For xiao long bao, you actually bite off the top first, drink the soup, put diced ginger & vinegar in it, then eat the rest. Not stuff the whole thing into your mouth. Very easy to get scalded when it's steaming hot. For the char siew bao, I'm disappointed that you didn't elaborate more on it. It's literally the king of dim sum. The 3 staples of dim sum are siew mai, har gao, & char siew bao, NOT xlb. Out of the 3, char siew bao probably holds the most special place for Cantonese people. I usually love these videos, but I feel like Mike hasn't done enough research on the dim sum. Perhaps Sheldon would have been a better fit for Cantonese food, idk. Sorry for criticising, I'm a stickler for Chinese culture. Keep up the good work tho 💪🏻

[@vanessaland5090]

It's so personal isn't it cos I way prefer XLB over char siu bao as a canto person but my dad loves it. ^_^ I like to bite a little hole at top, put vinegar first inside the XLB with ginger on top then eat it with soup inside after it cools down a bit.

[@torterra888]

The Perfect Chinese Restaurant!!!! A local treasure :’)

[@someguy7046]

Yum Cha is my favorite hang over cure, the tea & steamed meats are not only tasty but hydrating. I prefer the chili paste for sui mai & har gow

[@OnizukaGTO]

I shouldn't be watching this at 4am. Pure torture. Hungry AF. Lol

[@vanessaland5090]

Should got them to bring out all the different teas in this instance (yes you normally just choose one with the price) just to taste to showcase you get to choose between the teas as well.

[@chanchan-bv6so]

10:33 Mad seeing you eat rice rolls without the sauce 😵!!! It should be sooooo good with the hoisin sauce / peanut sauce / soya sauce...

[@Frodokeuh]

for that type of rice roll it's only light soya sauce (they blend with other things inhouse) the street food version is with the other sauces

[@simplyme3306]

dim sum cheong fun is with the fragrant soy sauce. Not the thick peanut/hoisin type sauce. That version is more HK/South East Asia street style chee cheong fun.

[@Qster1584]

Surprised you took him to Perfect for dim sum. It is like taking someone who has never had North American breakfast to Denny's or McDonalds. So many more better places to have dim sum.

[@hyperz91]

Look really good, want to try everything at yum cha 😋

[@wc862]

bro didn't do his homework on tea before 饮茶 with trained chef

[@aglis_]

I was just a little tiny bit disappointed he didn't do his research even if he wasn't a tea person.

[@yks3432]

This meal is all about drinking the tea, not about the food. Thats why its called yum chan

[@YouDonkeyfu]

i dont think i had dim sum with mustard before, every place i go to just have soy sauce or vingear w or w/o ginger.

[@chriswizo9891]

Dim sum is fire. My fav type of Chinese food.

[@peapod1217]

You were right that the lou mai gai was wrapped in lotus leaf, but the plant you showed in the clip was actually a water lily, not a lotus 😅

[@clutchfan3152]

Should have used Deepseek instead of Crap GPT.

[@CantoMando]

I need to take out the editors to dim sum

[@margi9103]

I went to yum cha today in Sydney at a very popular restaurant in Chinatown. They opened at 9.30am on the weekends. We got there at 10.30 and put our name down to get a table for 7 people. We waited 40 minutes for our table. The foyer and the footpath was crowded with people queuing up. People are prepared to wait 40 minutes to an hour for a table because the food is so good there. They have additional items as they are a seafood restaurant and we had salt and pepper fried lobster, fried whitebait. For dessert we had mango pancakes and egg tarts, which are quite big in size compared to ones served in other restaurants. Because it was lunar new year we could hear the lion dancers outside and suddenly it became very loud. They came into the restaurant followed by the Lord Mayor of Sydney and the Deputy Lord Mayor handing out red envelopes of lucky money (chocolate money) to the diners and staff as they followed the lions around the restaurant.

[@vanessaland5090]

Oh nice. Which restaurant was this?

[@margi9103]

The Royal Palace Seafood restaurant.

[@TenmasSchoolOfThought]

17:52 i recently discovered that apparently polish people also put 陳皮in their meatballs since forever ago so thats a future video idea😂

[@tktyga77]

Great entry points to get people into yum cha

[@AlexLaGhetto]

Perfects Chinese is GOAT’d after 3am.. iykyk 😂😂🔥

[@GetOffMyLog]

I like his sense of humor!

[@Klesal]

Dude you tiao should’ve paired with dou fu nao and dou jiang, perfect Chinese breakfast right there

[@seekittycat]

You're both so precious ☺️. Love this wholesome content

[@slantize]

Missing the sesame ball!

[@domm2523]

as a white kid who grew up in san francisco, I found you both pretty funny ; I could teach you so much! lol. good video, keep em coming

[@AubrieTaylorChan]

Ugh I want dim sum now. Rice rolls are my fav

[@patriciamurashige6879]

My all time favorite is shu mai the pork hash🥰🥰🥰

[@jesselagendijk5896]

The french restaurant clip is from Alexander the guest, funny to see him on this channel

[@Hrairoo555]

I explain to others dimsum dishes are the Chinese version of tapas, except cheaper!

[@xg7605]

Don't forget that you should hand or pour the tea with both hands

[@LogicalNiko]

I've generally found that Chinese and southeast asian cuisine in general values collagen, cartilage, gelatin, and more chewy, spongy, springy, and jelly like textures more than the western palette. I Think in many people there either more a dependance with enjoyment on flavor experience, and others are very sensitive to textural experiences. I for one am a very textual person, if the mouthfeel is not something I enjoy it doesn't matter how good something tastes.

[@christopherlau3996]

Gotta eat the giant meatballs with worcestershire sauce. It's weird but it works so well

[@nihilistlemon1995]

Awww saw the turnip cake and was curious what he thinks of it

[@DemosRa]

Brehs - here is the banger. Get French chef to recreate a dish, probably xiaolongbao first. Then get Chinese to taste it.

[@vanessaland5090]

nah why. I wouldn't be asking him unless he loves the dish first.

[@yihezhu7917]

at 6:06 you said that Har gow was a shrip dumpling with a rice wrapper. It's actually a flour wrapper, made with wheat starch. While dango is made of glutinous rice flour and rice flour.

[@TubeDeviant]

Great video..! I have to say though; the rice roll with fried dough is supposed to come with a sauce, so chef didn't get the full experience there..!! Hoisin/soy/peanut sauce..!

[@movealongcatdong4685]

Re: chicken feet. I think it's on how you sell it. If you've had chicken wings (drumette, flat and even the tip), just think of the feet as the fattier (skin) part of the wing, but more of it.

[@Vitamin-Deez]

Loving the series. Try to get an Indian chef next to try stuff out lmfao.

[@kanetao]

The primary seasoning for the meatball is dried Mandarin Orange peel.

[@SuzanneM4Y]

22:04 this right here is the expression of pure terror. Poor Monsieur 🥹

[@NamelessAzn388]

13:32 I was offended, there are few things in life better than eating Dim Sum :D

[@FatLittleButterfly]

I can tell from the video that soup dumpling doesnt have enough soup lol bad idea to eat it in one bite too, especially when its pipping hot

[@kiyomifrost]

When you get an education you understand what molds the mind is experience and exposure. When you look past “programming” you’ll see that everybody deserves an “experience”.. and that’s why I like all the brands we have in America..I think Millennials we are the only ones who truly understand appreciate novelty experiences

[@lighting_DaSky]

I live this series ... chef try new cultures

[@ptg01]

Best explanation is similar to TAPAS, a bunch of small plates and make a whole meal out of it. French high end dining is significantly more refined and proper..... DimSum is significantly more casual and waiters can bark at you.. If they bark at you, you know you are in an authentic place.

[@vanessaland5090]

They're not supposed to 'bark' but if the place is popular enough, they'll have to hawk their wares loud enough amongst all the busy atmosphere while keeping an efficient flow of movement to all the tables around the restaurant before the food gets less fresh/hot.

[@BDortmund1]

Tapas probably best transition for westerners

[@hawibunz]

Love the vid but I was cryin at the fact you looked stressed half the time lmaoo

[@newyyykkll]

You didn't even show him my favourite dim-sum > Tofu skin roll

[@ianartis1437]

Im a recent follower (so dunno if its been done) but it'd be awesome to see yall in LA doing a Chinese food share with some taqueros.

[@moo422]

Best way to explain chicken feet is that it's like eating the wing tips of chicken wings.

[@Lawomenshoops]

Make a trade fresh hand pulled Chinese noodles topped with marinara sauce. Then fresh made Italian spaghetti used to make chow mein!