Lucas Sin explains complex cultural and cooking ideas in ways that are so accessible. He explains the prejudice against Chinese honestly. He embraces the ways Chinese cuisine changed to appeal to a wider audience but still has such love for traditional foods. He is a special person and a wonderful cook. I hope he posts forever!
Lucas is so good at explaining the mechanism/history/process of the dish. And I love his narrative when he makes the dish; feels like I'm in the museum and he is the amazing tour guide who talks and explains in a pleasant flow. Please I need his own show coming up soon!!!!!
Thanks to this video, we see how particular Lucas is about cooking techniques. Literally the moment after sauce is spilled, it's cleaned up. And there definitely is a right way to cut shallots 😂 Love this guy!
I love that Lucas is a guy who really really loves eating the food he cooks.😂❤ Other pro chefs hang around chatting, takes a bit and analyses the food, take nice photos... This man is straight in, don't wait for the food to cool, barely converses...man has to eat!
Wow, I see why Mr.Sin received his best chef award in 2021! I can’t get to one of his restaurants at the moment but just love having this “taste” brought to me by UA-cam! Thank you for producing and bringing the genius of a talented young man to the world! Can’t wait to see more! Cheers
I own the same kind of rice cooker as Lucas Sin and I've never felt more validated. I may not have the knowledge, talent, or experience, but I can have one of the tools.
My favorite thing was to find the egg yolk hiding in the rice as a kid... That's the best part for me. My few memories as a child in Hong Kong are always food related and with my grandma, especially eating dim sum.
Oh man, lo mai gai was one of the first things I had when I moved to Hong Kong, and nearly a decade on it’s still a dish that instantly brings me back to the feeling I had on the first day here. Now I can’t wait to try to make it!
There was a few year in my life that I think "Dim sum is lame. Only old people go to dim sum place" But even at that time, every time I eat a lo mai gai, I still feel very happy.
Food52 couldn't have paired two better personalities together. I feel Dan really brings out a side of Lucas we haven't seen before. I love these two guys together. So compatible. PLEASE make more videos with these guys. 🙏🙏🙏🙏🙏🙏
F52, can Lucas do a video reviewing different woks for a home kitchen? I've been wanting to get one but can't decide if I should just do a nonstick one or if it's worth the effort to get a carbon steel one. Honestly just love all of Lucas's videos!
Can we talk about how relatable his kitchen and home are? I mean it's way more tidy and organized (and what is that clay pitcher he has??), but I too do not have nearly enough counter space 😩 Respect ✊
More Lucas on F52! I’ve always learned a lot of great techniques from him that don’t seem to be well-known. Also Dan’s shirt is ❤ - if anyone has a clue where it’s from, please let me know!!
Oh ❤ one of my favorite dishes! So happy to learn from Lucas! Love love love how he’s sharing his massive knowledge! This dish is in my opinion so underrated or not even known.. maybe because it’s not the most attractive food in the world! But never judge a dish by it’s wrapper ;) ..even though lotus leaves bring so much aroma and flavor.😍
Calling it a "dumpling" and saying "it's a lot of work," to me, goes hand-in-hand. Just as you wouldn't go through all the trouble to prep, and then just wrap 1 水餃 (dumpling), or 1 tamale, or 1 pierogi, or 1 empanada or 1 samosa, or 1 粽子 (leaf wrapped rice), you probably wouldn't make just 1 or 2 糯米雞 (lo mai gai). I would imagine all the aunties gathering and assembly-line dozens of these 糯米雞 and then distribute them accordingly. One of my favorites. Taste of childhood.
You two are adorable cooking. This reminds me of when I have friends over to cook and I'm always directing them (and trying hard to not correct everything they do because they don't cook as much as me) -- haha
Looks amazing, will try to make following you. Btw , he was a good sport in trying to help , lol. Also, loved how Lucas was very smooth in explaining how not to stir rice , LOL
lol i totally had the same instinct as lucas when dan was fussing with the chicken in the pan and pressing on the cooked rice with the paddle i was ready to get out of my seat and stop him right there
I was reading the recipe and noticed that ginger wasn't listed as an ingredient under "Filling" but was mentioned in the paragraph under "Make the filling". Are we supposed to use the same ginger that was used in the chicken marinade?
福 means fortune or prosperity and often used in conjunction with 到 and this word has two meanings, one being arrived as and the other inverted. So turning the word upside down extends the meaning of fortune to mean fortune arrives. This is very well known amongst Chinese but may not be to non-Chinese learning the language.
Ok now i see i have been pronouncing it wrong for 35 years. Either way it is my favorite dim sum dish. Normy gai is what i had thought it was . Now i know
Lucas Sin explains complex cultural and cooking ideas in ways that are so accessible. He explains the prejudice against Chinese honestly. He embraces the ways Chinese cuisine changed to appeal to a wider audience but still has such love for traditional foods. He is a special person and a wonderful cook. I hope he posts forever!
I religiously check for any Lucas Sin vids on Food52, and STOKED to see him today preparing his version of Lo Mai Gai! More Lucas! More Lucas!
I love Lucas and I try to watch everything he participates in ^-^
I’m in love with this man 😂 WE NEED MORE VIDEOS WITH HIM and his delicious meals.. NY Times give him a Spot ..
So pretty to look at…more than the sticky rice lol
Yes I agree.
my thoughts, except i'm thinking of Grossy Pelosi 😂
I've never seen Lucas be so savage. It's excellent.
I lost it at "Thank you for coming in .. and making me make this."
As a fellow Cantonese from Hong Kong, so happy Lucus is able to bring more people to eat Cantonese food. I want to be his best friend.
Cantonese cuisine is my fave.... very subtle , not in your face, flavors !!!
Lucas is so good at explaining the mechanism/history/process of the dish.
And I love his narrative when he makes the dish; feels like I'm in the museum and he is the amazing tour guide who talks and explains in a pleasant flow.
Please I need his own show coming up soon!!!!!
Lucas is also highly educated, a Yale graduate
“Hydrate them overnight, at least an hour”
“Oh, you didn’t hydrate these?”
😳🫣
Thirst is real
Thanks to this video, we see how particular Lucas is about cooking techniques. Literally the moment after sauce is spilled, it's cleaned up. And there definitely is a right way to cut shallots 😂
Love this guy!
I love that Lucas is a guy who really really loves eating the food he cooks.😂❤ Other pro chefs hang around chatting, takes a bit and analyses the food, take nice photos... This man is straight in, don't wait for the food to cool, barely converses...man has to eat!
You have been a chef for 29 years??????? You can't be that old!!! I love this dish!
Wow, I see why Mr.Sin received his best chef award in 2021! I can’t get to one of his restaurants at the moment but just love having this “taste” brought to me by UA-cam! Thank you for producing and bringing the genius of a talented young man to the world! Can’t wait to see more! Cheers
I own the same kind of rice cooker as Lucas Sin and I've never felt more validated. I may not have the knowledge, talent, or experience, but I can have one of the tools.
This gorgeous talented chef also went to Yale?! Ladies hold me BACK
My favorite thing was to find the egg yolk hiding in the rice as a kid... That's the best part for me. My few memories as a child in Hong Kong are always food related and with my grandma, especially eating dim sum.
My grandma made these every year after Thanksgiving and would use leftover turkey meat. Miss her and her cooking!
He is the absolute best!! Love that there is a Lucas Sin fan club. He changed the game on how I make tofu.
Great video!!
The hug at the end is priceless. Love both of these guys. Just so awesome to see them together.
Why does it always look like Lucas wants to smile when he speaks?? He’s so charming!
Oh man, lo mai gai was one of the first things I had when I moved to Hong Kong, and nearly a decade on it’s still a dish that instantly brings me back to the feeling I had on the first day here. Now I can’t wait to try to make it!
There was a few year in my life that I think "Dim sum is lame. Only old people go to dim sum place"
But even at that time, every time I eat a lo mai gai, I still feel very happy.
How can so much handsome be contained in one kitchen?? But also so much expertise, knowledge, and humor? Could watch all day.
More Lucas Sin please! The man is a beast of a chef
9:17 Lucas is totally my mom judging me for not stirring the rice correctly
i didn't know lucas sin graduated from Yale. one of my role models.
Food52 couldn't have paired two better personalities together. I feel Dan really brings out a side of Lucas we haven't seen before. I love these two guys together. So compatible. PLEASE make more videos with these guys. 🙏🙏🙏🙏🙏🙏
Dan and his guests never fail to inform and entertain; love these videos!
I liked the interview segment. I feel like Lucas and Dan should make more content together, because Dan brings out more of Lucas' personality.
that one screenshot that said "Lucas can stuff my wonton" IM SCREAMING
"There is no wrong way to treat me" resonated with so much 😂💀
I love LOVE how automatic the wiping of spilled sauce was 😊
F52, can Lucas do a video reviewing different woks for a home kitchen? I've been wanting to get one but can't decide if I should just do a nonstick one or if it's worth the effort to get a carbon steel one. Honestly just love all of Lucas's videos!
What a great duo! I love Lucas Sin. More Lucascontent please
This dude needs his own tv show
I love Lucas Sin on Food52. Have watched all of them and appreciate his take on everything he has demonstrated.
Lucas I can’t thank you enough Lo Mai Gai as amazing can’t wait to give this a try ❤️
when Lucas started handling the rice & said “we’re gonna try to make it into a neat small bottom” i think i passed out
I just saw his reel about soy sauce. Can we have a video on soy sauce and what we use when? More Luca’s please!
pen behind ear is the most cha chaan teng thing ever
Can we talk about how relatable his kitchen and home are? I mean it's way more tidy and organized (and what is that clay pitcher he has??), but I too do not have nearly enough counter space 😩 Respect ✊
can we get more longer videos with lucas.
that 30mins of egg video, i watched all of it
The rice stirring 😂
More Lucas on F52! I’ve always learned a lot of great techniques from him that don’t seem to be well-known. Also Dan’s shirt is ❤ - if anyone has a clue where it’s from, please let me know!!
#SecretSaucewithGrossyPelosi PLEASE make more videos with Lucas Sin, you guys ROCK‼‼‼‼‼‼‼‼‼‼
Absolutely jealous of Dan helping my hero chef Lucas. And he gets a hug too.
So judgy - I am here for it! Paddle that rice!
I looove lo mai gai, so happy I’ll be able to make it at home now!
Oh ❤ one of my favorite dishes! So happy to learn from Lucas! Love love love how he’s sharing his massive knowledge!
This dish is in my opinion so underrated or not even known.. maybe because it’s not the most attractive food in the world!
But never judge a dish by it’s wrapper ;)
..even though lotus leaves bring so much aroma and flavor.😍
One of my fave dishes not always available at dim sum if my timing is off. So glad to have this Lucas Sin master recipe. The guys are so cute.
Calling it a "dumpling" and saying "it's a lot of work," to me, goes hand-in-hand.
Just as you wouldn't go through all the trouble to prep, and then just wrap 1 水餃 (dumpling), or 1 tamale, or 1 pierogi, or 1 empanada or 1 samosa, or 1 粽子 (leaf wrapped rice), you probably wouldn't make just 1 or 2 糯米雞 (lo mai gai). I would imagine all the aunties gathering and assembly-line dozens of these 糯米雞 and then distribute them accordingly.
One of my favorites. Taste of childhood.
the way Lucas took over in the kitchen. he is me, i am him😂😂😂😂
Dan adds so much chaos to this video. 😂
You two are adorable cooking. This reminds me of when I have friends over to cook and I'm always directing them (and trying hard to not correct everything they do because they don't cook as much as me) -- haha
Without reservation: The Secret Sauce of Grossy Pelosi are the BEST Food52 videos!!!!!!!!!!!
I am also in love with this man
Do love Lucas Sin! Was excited to see this and you two are making one of my favorites!
I watch every single video of his that I see.
Hahah foodie botanist here - the shot at 1:53 are water lilies, not lotus. Carry on!
Thanks for the recipe it’s easy to follow.one question you use an egg yolk , but left out the brand.
We call this dish Hor Yip Fan in Malaysia. Our Lo Mai Gai is a completely different dish 😅
Nice video! Next time do remember to put those salted egg yokes in lol
We need a Lucas Sin kitchen + home tour!!
Lucas is awesome, enough for me to subscribe.
Looks amazing, will try to make following you. Btw , he was a good sport in trying to help , lol. Also, loved how Lucas was very smooth in explaining how not to stir rice , LOL
The greatest dim sum dish. I open the lotus leaf and use the rice as a plate for all my hargow/siumai dipping sauces.
So good, thanks for showing us how!
This looks absolutely delicious!
we love Lucas!
More Lucas!
I like the video question what are the measurements ratio of rice to water you use for the rice cooker?
太好了，谢谢。 我常去法拉盛买。现在我可以照你的方法去试。
Every time I go for dim sum, I always have to get lo mai gai.
Lucas should create an episode on stocking the essential Chinese pantry.
I love the energy in this video :)
lol i totally had the same instinct as lucas when dan was fussing with the chicken in the pan and pressing on the cooked rice with the paddle i was ready to get out of my seat and stop him right there
Lucas is so pretty. He kinda glows.
Lucas is...prodigious.
0:56 Oh god the thirsty comments, but also, SAME....
Love this content! More please
Hi. What is the brand of sticky rice mentioned in this video? Thanks
Will be making this soon!
food 52 give lucas his own show!
lo mai gai is 1 of my go too's for dim sum
Yay!! Loved this episode❤
I was reading the recipe and noticed that ginger wasn't listed as an ingredient under "Filling" but was mentioned in the paragraph under "Make the filling". Are we supposed to use the same ginger that was used in the chicken marinade?
Looks delicious!
Great combo!
29 years1? Lucas must have started when he was 1 years old!
LO MAI GAI IS THE BESTTTT!
You two are such a dynamic duo. Give us more this is fantastic!
I can smell it!! No not really, but I wish I could...
More Lucas videos please
someone needs to make a meme of Lucas *inhaling* his own food.
YOOOO where can i find that oil dispenser?? that's like a genie in a bottle.
Yum!
I don’t know if it’s just the food or him but Lucas Sin is very HOT
Lucas Sin is a hot #asianhunk 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Lucas was eating so fast 🤣
1:55 only the lighter green plants are lotus, the rest are water lily
Great video Lucas! My version usually adds peanuts and roast pork. Why is your blessed symbol upside down?
福 means fortune or prosperity and often used in conjunction with 到 and this word has two meanings, one being arrived as and the other inverted. So turning the word upside down extends the meaning of fortune to mean fortune arrives. This is very well known amongst Chinese but may not be to non-Chinese learning the language.
Lucas 😍😍😍
Does anyone know where to get an oil pourer similar to the one Lucas uses at 5.07?
I see lo mai gai I hit like
Lucas could paddle me like a pot of rice while he wears those shorts. I'd be glossy for him.
Ok now i see i have been pronouncing it wrong for 35 years. Either way it is my favorite dim sum dish. Normy gai is what i had thought it was . Now i know