I LOVE how not only is Lucas dedicated to the education of Hong Kong cuisine and the history of American Chinese food, but also redefining it. I'm obsessed.
Lucas is always fascinating to listen to. Definitely made me reconsider the evolution of American Chinese food; I won't be calling it fake anymore. But now I want to know and try what has evolved in all of the many countries where the Chinese have settled and opened up restaurants. So much good stuff I don't even know about!
Chinese cuisine influence is so vast that you cannot imagine, I am from Malaysia and I share a small story about Yao Tiao (chinese churros) it was brought in to Malaya (the name of this place before its Malaysia) in the 19th century and after over 100 hundred years many Malaysians of all ethnic background like it particularly the Malays which called it "Cakoi" ( from chinese word炸鬼 which is what yao tiao was called in cantonese) and some young Malay cooks brought it to another level by adding many sweet flavours to it and turned it into dessert which very obvious was influence by Dunkin Donut and Crispy Creme, this is exactly Lucas try to point out, the evolution is organic and interesting, it often more interesting than those Michelin stars restaurants
I live right down the street from the Asian corned beef eggroll shop they showed!! they are DELICIOUS!! The shop serves GRILLED DEVILED EGGS too that my husband LOVES!!
Watching this has given me a greater appreciation of regional variants of Chinese food. I used to knock on American Chinese food, called it fake, all the time cuz a lot of it was just deep fried and drenched in sugar, but I've come to learn that a lot of these regional variants is STILL Chinese food because at the end of the day, they're still made by Chinese people who have learned to creatively adapt to regional tastes. With a little bit of ingenuity and with good quality ingredients, you can take American Chinese food to a whole new level to where its familiar, but refreshing and has a new and more modern flavor.
Lucas Sin is here to stay. Love his videos on Munchies and other channels. Give this man a documentary to film!
I LOVE how not only is Lucas dedicated to the education of Hong Kong cuisine and the history of American Chinese food, but also redefining it. I'm obsessed.
I grew up in Australia and now live in the UK - the Chinese food is so different! How diaspora food develops and changes is so interesting.
Lucas is always fascinating to listen to. Definitely made me reconsider the evolution of American Chinese food; I won't be calling it fake anymore. But now I want to know and try what has evolved in all of the many countries where the Chinese have settled and opened up restaurants. So much good stuff I don't even know about!
Chinese cuisine influence is so vast that you cannot imagine, I am from Malaysia and I share a small story about Yao Tiao (chinese churros) it was brought in to Malaya (the name of this place before its Malaysia) in the 19th century and after over 100 hundred years many Malaysians of all ethnic background like it particularly the Malays which called it "Cakoi" ( from chinese word炸鬼 which is what yao tiao was called in cantonese) and some young Malay cooks brought it to another level by adding many sweet flavours to it and turned it into dessert which very obvious was influence by Dunkin Donut and Crispy Creme, this is exactly Lucas try to point out, the evolution is organic and interesting, it often more interesting than those Michelin stars restaurants
I live right down the street from the Asian corned beef eggroll shop they showed!!
they are DELICIOUS!! The shop serves GRILLED DEVILED EGGS too that my husband LOVES!!
Watching this has given me a greater appreciation of regional variants of Chinese food. I used to knock on American Chinese food, called it fake, all the time cuz a lot of it was just deep fried and drenched in sugar, but I've come to learn that a lot of these regional variants is STILL Chinese food because at the end of the day, they're still made by Chinese people who have learned to creatively adapt to regional tastes. With a little bit of ingenuity and with good quality ingredients, you can take American Chinese food to a whole new level to where its familiar, but refreshing and has a new and more modern flavor.
Such a good story about Chinese adaptation in cooking