How Chicago's Oldest Chinese Bakery Makes 10,000 Bao Per Week - The Experts
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- Опубліковано 28 кві 2024
- At Chiu Quon Bakery, the oldest Chinatown bakery in Chicago, expert bakers make hundreds of varieties of bites from Hong Kong, including sesame balls, mooncakes, and their most popular item: char siu buns.
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Credits:
Producer: Carla Francescutti
Directors: Murilo Ferreira, Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
0:00 - What Is Chiu Quon
0:33 - Char Siu Dough
2:50 - Char Siu Process
5:12 - Dying Tradition
5:46 - Cook Filling
7:33 - Filling Buns By Hand
9:40 - Mooncake Dough
11:02 - Assembling Mooncakes
12:38 - Legacy
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Really cool head chef. This guy just wont stop making great food even after swapping generational owners. A loyal one!
I’ve always admired this trait in Asian cultures! You can tell he stayed because he’s eternally grateful for Mr. Chiu and stays as a way to repay the favour!
@@natalieang99 yeah, the late Mr. Chiu seemed like an amazing guy.
head baker!
yea and also he wears a mask to protect himself and others
Repent to Jesus Christ “Set your minds on things above, not on earthly things.”
Colossians 3:2 NIV
h
I teared up at the end when he started talking about the uncertainty of whether there will be a new generation of chefs to continue this bakery's tradition. I hope to visit one day!!
Many are unwilling to pass on said traditions because they take so much pride in their work. This may not be the case here but that definitely isn't entirely uncommon.
@@AveryPennewell I think it’s more so that younger generations aren’t willing to learn nor do they care about traditions such as this. Imagine that head chef trying to tell his 10-18yo son that he should carry on the local bakery business. The son would probably laugh in his face. Sad but true reality.
@@michaelcornwell7404 It's very hard work working 6 days from 5AM til 6PM. That head pastry Chef and his crew are well seasoned veterans of many years work and endurance.
@@michaelcornwell7404 They won't have the next generation because most of them just refuse to teach you. At the start vid he says only the head chef gets the honor to the dough. This is bs, only the head chef gets to do it because they are scared that somebody else learns it and opens shop with your recipes.
I'm Chinese and I've worked for 3 Chinese places, this is how they think.
Its worth it i grew up going there as a kid
I am a baker. I agree 100% with their head Baker! When you make something that customers like it absolutely is a very rewarding feeling. I love the tradition and dedication shown in this video. I definitely have to visit this bakery.
U know what else is rewarding? Monayyy
These bakers have some super nice buns. 😂😂
That guy stayed even if the owner is different really shows how much he love his works and loyal he is. He can literally just build his own shop since he already know everything.
Nmllp mlll mlm mml mmml lm
00km
There's a Vietnamese vegetarian restaurant near my hometown that had the best combination bowl I've ever tried. The chefs that work there have been there for nearly 20 years through different owners and I still remember them from childhood. Sadly, the head chef and his crew left after the last change of ownership; and even though some of the training carried through to the new staff, the taste isn't the same, it tastes too "typical".
Those people are definitely part owner of the restaurant. They don't want to say it upfront.
Not necessarily… some ppl are just l as ambitious and easy going , if they re being respected and paid decent, they wanted stable life, and I m sure they also have some language problem as well, otherwise, the interview would be in English instead of Cantonese.
The BBQ pork buns are one of the greatest bakery items ever. Chinese bakeries do not receive the accolades they deserve. I actually prefer most Chinese bakery items over the French and other nationalities. Most of the dessert items are not overpowered by sugar as compared to other bakeries.
Are they halal?
@@nicokohler4257 nope unless you go to hui ones
@@nicokohler4257 you asking if PORK buns are halal?
@@davidchoi2397 uncle roger flashback lol
@@nicokohler4257 yes
I worked in a restaurant where a couple of brothers made the egg rolls there for over 30 years. They perfected the art of making the plump pork and cabbage filled egg rolls. Once they left, the egg rolls were never the same. Sometimes, even though you know what ingredients to put in the egg roll. You can never duplicate the many years of experience somebody else has mastered.
Food is crazy like that. I blows my mind that I can't recreate my grandma's french toast when I have all the same ingredients and watched her make it 1000 times!!!!
Great documentary! Just want to point out some translation discrepancies about the sauces he uses. @3:16, he said 柱侯醬 Chu Hou Sauce, not thick soy sauce. @3:27, he said 磨豉醬 Ground Bean Sauce (The English name is on the can. 😅), not mushroom sauce. @3:34, he said Dark Soy Sauce, not light and @3:38 he said light soy sauce, not another type of light soy sauce.
Don't forget the "little bit of msg"
The msg: 5:58
3:30 Hoisin sauce, that's the name usually used (never see it as "seafood sauce").
Also 5:04 they are from Toishan NOT Tianjin. Tianjin is not even close to Canton.
Yeah Taishan is Cantonese. But it's quite difficult to translate if they don't have someone who speaks this kind of Cantonese and comes from that culture. They tried I suppose. @@intraspeciespredato
My son and I go to Chiu Quon all the time. It’s our tradition to stop by and eat the pork buns and mooncakes after a fantastic meal in Chinatown or Uptown. Whenever I am there I always see people working diligently in the back and I appreciate it even more now seeing the meticulous effort. Thank you so much for the love you give Chicago 💜💜💜.
Isn’t Chicago dangerous and kill ppl everyday ?
I loved how the hard work and the upkeep of tradition was showcased in this video. I hadn't heard about this famed bakery in Chicago's Chinatown; but, it is places like this that I enjoy learning about...especially, before they disappear. And, it's a sad reality that so many old school businesses like these have already closed. Chiu Quon itself would undoubtedly have closed if not for the next generation owner, Matthew Chiu, having taken over as he did. So many traditions that were once upheld by Toisanese and Hong Kong immigrants are now "dying." This change is encapsulated too in how increasingly rare it is to hear Toisanese and Cantonese even being spoken in public anymore. And, how poignant it is too that the head baker, Mr. Zhao, speaks Cantonese with a Toisanese accent. He seems like a living embodiment of this passing of time.
Because they're keeping everything a secret afraid of someone else learns the recipe and opens a competing business. It's always like that. that head baker is taking it to the grave, if he doesn't feel like finding a worthy pupil, a chosen one.
They actually have to share the recipe if they want future generations to enjoy old style bakery.
超群is very famous！it is well-known even in the Chicago suburb. I live 30 minutes away from the city. The bakery from 超群 is sold in our local Asian market. The owner of the Asian market goes to Chinatown several times a week to bring those baos back. They are delicious!
@@lucky889s9 You know there's 1 guy who I 100% think the head baker would teach. But it looks like he's just into managing the business and not actually learning all recipes. I'm just basing it off of this video, I hope I'm wrong. I came to that assumption because usually in these videos of old traditional businesses we see the owner or a family member explaining the ins and outs of the craft.
Traditions don't necessarily die, they just fade out. It's still thriving overseas in China and a lot of places all around with including the states. It's just a matter of the area.
The accent totally threw me off for a minute, I speak Toisan to my parents and hearing him talk was pretty interesting.
I am one of the regulars; this place is worthy of all attention and praise. I think their Portuguese egg tarts are incredible and sublime. Their dim sum offerings are limited, and although not cheap remains a fraction of a restaurant and is high quality--except to be fair the steamed shrimp rice noodle rolls. Restaurants have more and larger shrimp, but I still enjoy Chiu Quon's as the rice noodle component is so good, and amount of shrimp is just fine.
In Southern China when they eat rice noodle rolls it often doesn’t even have fillings. They just eat it with soy sauce for the rice and scallion flavour and the texture.
It's a Chinese egg tart. No Portuguese. After watching the whole video in Chinese and it's a Chinese bakery, why would you give credit to the Portuguese?
@@alyssalee1505 wtf are you on about mate? 12:44 that’s clearly a Portuguese egg tart which is also widely enjoyed in Macau and Hong Kong as something passed down from the colonial era, and these people are speaking Cantonese so they are from that region
@@alyssalee1505 lol chill, it does look like a Portuguese styled egg tart with the puff pastry and caramelized custard.
Repent to Jesus Christ “Set your minds on things above, not on earthly things.”
Colossians 3:2 NIV
h
Dear viewers across the world please go and support local businesses in your respective Chinatowns. I'm Canadian man who had the opportunity to grow up visiting Chinatown several times a week here in Montreal where by age 10 I learned enough Cantonese to get by without English. Gentrification is pushing away the very soul of what I believe is to be a crucial page of our common history. I cannot imagine Montreal without Char Sui Bao, Egg Tarts, Sunday Dim Sum and Hong Kong Milk Tea. Countless irreplaceable businesses have already vanished.. please support these intangible treasures.. No corporations can bring us the authenticity, the love and the lifelong souvenirs we find in these shops. **A very special thought to the Chow's Family Pastry Shop here in Montreal who unfortunately did not survive covid** I promise to come and enjoy your delicious Bao when I will visit Chicago.
I literally felt like a student learning about the food he makes by. Given how he explans the reason why every step and ingredient is important to do.
This was a beautiful episode of skilled craftsman who love what they do and will not sacrifice quality at any expense. That love is felt through the food.
The passion and pride in his work, is incredible. It's almost contagious.
Almost? I want to learn Cantonese and get a job pressing moon cakes here! lol
Repent to Jesus Christ “Set your minds on things above, not on earthly things.”
Colossians 3:2 NIV
h
You mean the head baker who doesn't own anything? him?
Maaaaaan, Chiu Quon is my favorite bakery in Chicago. I can't count how many times I've been to their Chinatown and Argyle locations in the last 10 years.
One of my favorite things is their winter melon cakes. Can't be beat.
I grew up with these kinds of bakeries and it’s really sad that I may grow older and they will no longer be around. We may have our 85C and Sheng Kee bakery, but the small bakeries like those you can find in Chinatown or the Sunset District in San Francisco will always be where my heart belongs
Even in Hong Kong, traditional bakeries are disappearing. I don't expect they can survive in the States.
Yep facts, the all the ones you could find along Ivring, Noriega and Taraval STs were all go tos in my childhood.
Because they're keeping everything a secret, afraid of someone else learns the recipe and opens a competing business. It's always like that. that head baker is taking it to the grave, if he doesn't feel like finding a worthy pupil, a chosen one.
They actually have to share the recipe if they want future generations to enjoy old style bakery.
Mr. Bread (previously known as "Victor Bakery") in Sunset is one of the last places sadly.
I like both 85c and Sheng Kee, but those are different styles from this. This is canto style buns. There aren't too many of these left. It's a dying art, even the head baker's chinese dialect is going to be lost with the new generation. This guy speaks toisan, that dialect is slowly dying as well.
I grew up eating char siu baos and had no idea it took that much time and work to make. I had no idea how homemade moon cakes were made either. They do not cut corners. It’s sad a lot of the skills and knowledge won’t be passed on to the new generation. I grew up working in restaurants and it’s a very hard way to make a living. Bakeries even more so bc of how early you have to wake up.
They can do shifts though. The problem is the master baker doesn't share recipe as secrets.
Because they're afraid of someone else learns the recipe and opens a competing business. It's always like that. that head baker is taking it to the grave, if he doesn't feel like finding a worthy pupil, a chosen one.
They actually have to share the recipe if they want future generations to enjoy old style bakery.
@@lucky889s9 The problem not many young generation want to learn and think about the owner son do you think he want to learn and I am sure he is willingly to teach if someone is interested to learn instead of letting it die down ....
@@areebachewa8318 young generation is now too lazy to do manual labor. Millenials want everything instant
@@lucky889s9 Money dont drop from trees and is all about work to get there ...
@@lucky889s9 lol, too lazy? Millennials and Gen Z are going to have it harder than boomers and older generations because of the f'ed up economy you left us with. Manual labor included.
And if we are lazy, that's only because of how you raised us.
Awesome video! This bakery will always have a special place in my heart. Growing up, my grandmother would always supply endless quantities of baos purchased from Chiu Quon on my dining room table. When I was in high school, it was my go-to breakfast option before class or after church service. In college, it was always a special treat when my family visited and brought boxes of baos that I would share with my friends. Even as an adult now, I always make sure to stop by Chiu Quon when passing by Chinatown. Two cha siu baos with HK milk tea please!
In Hong Kong we don't pair char siu bao with milk tea though, because they're usually sold in different places. Char siu bao is served in dim sum restaurants, while milk tea is served in cha caan teng (Hong Kong style cafes). It's like how white people don't pair steak with spaghetti while in Hong Kong we do.
@@alvinhung2985 It's really just personal preference!
@@alvinhung2985 But in America, milk tea is usually sold in HK bakeries.
@@jonathane9956 It's like how Italians freak out when people put pineapples on pizza or put steak on pasta. Hongkongers don't freak out like the Italians but we just find the pairing weird.
@@alvinhung2985 you know what’s a real weird pairing? When Hongkongers use thousand island for sauce in their pizza…
One of the sauce ingredients he said at @3:25 was “磨豉酱” meaning crushed fermented bean paste, not “蘑菇酱” mushroom sauce.
My mom been buying from them for ages, probably when they started. Ever time I go back and visit my parents in Chicago they get a bunch of my fav , ball law boa , don tat , and of course char shu boa. Hopefully a new generation of bakers can take over and continue this tradition.
菠蘿包，蛋撻，叉燒包
why did you spell bolo bao like that 😭
Love this series! It's so interesting looking into the rich history of older bakeries, restaurants, etc :)
🙏😊
Thank you for making this content. So good to see the hard work and expertise that goes into the food that I suspect many people just brush over. Thank you to many thousands who make this food and hospitality sectors across the world.
The chef is not using measurement tools, he know the recipe by heart and he know its gonna be delicious
I would choose these traditional places over any fancy high end version any time. This is art and skill to make simple food perfect.
There is absolutely nothing better than when I used to get off work at 6:30am and go stand in line outside of Chiu Quon for a box of still-warm bao fresh out of the oven when they opened at 7. If you're visiting Chicago, Chinatown is a must-visit, and Chiu Quon needs to be at the top of your list.
Wanting to travel there but which areas are to be avoided? Dont want to run into the hoods or projects
@@vincentv1790 just stick to day time and you should be fine.
@@vincentv1790 that was ignorant.
@@sabarobasilio878 it's a very valid question.
@@vincentv1790 Chicago is nowhere near as dangerous as the media would have you believe, but let the fools keep saying that as it keeps housing prices low. Downtown is heavily patrolled by police. The Chicago PD 1st district headquarters is literally two blocks away from Chiu Quon. The only areas you need to avoid are Englewood, Auburn-Gresham, Austin, and the far south side. I guarantee you'll never go there anyway as a tourist visiting Chicago. Just have some general streets smarts and wits and don't go looking for trouble. I guarantee you'll survive.
So happy seeing Chicago restaurants on this channel and others these days. These restaurants deserve the recognition.
Yea way too much east coast attention
I have been eating here since I was a baby and I continue this tradition with my family every time we come to chicago. Love all their food and desserts! Way to show spotlight on such a great and deserving business 🎉
I learnt a lot about making Bao from this, especially when it comes to the sauce. Been making Baos from scratch for a few years but without having a reliable source of info/tradition I've had to wing it; I've only ever steamed my Baos but definitely going to try baking them!
Been going to chiu quon for as long as I can remember, they deserve so much love!!!!
What a fantastic piece! When I was little, my family and I every couple months would drive on a Saturday from Wisconsin to spend the day in Chinatown. Chiu Quon was always a stop for us! We’d always go home with three boxes of char siu bao, egg tarts, cream buns, and pineapple buns! Such wonderful memories!
I love this video so much. Shoutout to the chefs for their pride, passion, and how hard they work every day. It breaks my heart to hear how this is a dying tradition. They are so important to the local community.
This was such an amazing video! I grew going to a similar bakery in Oakland Chinatown. Thanks for sharing their stories, history and traditions in such a creative way!
The handmade mooncake is so cool. Egg tart is my favorite but the art to make each item consistently is incredible
Thank you for your great documentary, Eater! Thanks for coming to Chicago's Chinatown!
After watching this video, I vowed that if I ever passed through Chicago, I would make it a point to try the BBQ pork buns. It finally happened last week and it was far and away the best I've ever had ...and I've been eating these since I was born!
Love this place in my home town of Chicago. Their sticky rice stuffed with sausage and mushrooms is fantastic as well.
My family and friends have been coming here for years and we had no idea the amount of work that goes into making one! Thank you Eater!!
you speak cantonese?
I love their work ethic. So dedicated and loyal
My family grew up frequenting Chiu Quon for their pastries regularly on Saturdays. We also get their fruit cakes for birthdays. Top notch old school traditional Chinese bakery goodness.
I essentially grew up there. My dad and his friends eat bfast there everyday for 20+ years.
Grabbing a bag of baked goods and chilling by the lakeshore was one of my favorite activities in Chicago. Love Chiu Quon!
They are so confident in their craft they have no problem sharing the recipe
My family is from Taishan and I was shook to hear my dialect on an Eater video. Thank you for featuring this amazing chef
come to socal or SF, hoisan/toisan people are all over :D
really really good video. love how much the perspective honors traditional Chinese culture and language, and shows how beautiful the work is, and how much hard work is put into it. i'm happy for their success, and i hope i can have the chance to try their bao 😍
i went there earlier this year when i visited Chicago, got to speak to the employees and it was awesome. Baker is a back breaking job, well...overall kitchen work in general. I grew up eating bao every morning and so much respect for these guys, getting up 3,4am every morning to prepare.
This place is amazing. So happy to see them in the spotlight.
I love the time and effort these cooks take to prepare such an iconic Cantonese recipe. This is just one of many dishes that I look forward to on a Saturday afternoon dim sum lunch with the kids.
My respect to these masters for keeping this bao tradition alive.
Amazing the amount of work that goes into the making of the Char Siu buns!!
The head baker really made this video!! His vibe and passion can really be seen and heard through his speaking 🥺🥺🥰
been a fan of chiu quon since 2015. the first time I had their buns I knew they were made with rich history and love just by the taste, amazing to see how they’re made here!
Chiu Quon is outstanding and know we know why. The care and consistency in making the food is amazing.
Lemme translate some of this:
3:29 Hoisin Sauce, it's a brand of seafood sauce that most ppl use, people don't usually say seafood sauce, sorta like everyone calls it a Kleenex, not a paper tissue.
3:34 Mushroom soy sauce (aka. dark soy sauce), not "light soy sauce" in the subtitles
3:35 Soy sauce (aka. regular soy sauce like you dip sushi in), not "another type of light soy sauce" in the subtitles
"Dark vs Light" soy sauce have other names like "Mushroom vs Soy sauce"
99% when we say soy sauce we are relly talking about light soy sauce.
Dark soy sauce is used for fried rice to give fried rice the dark brownish look, if you don't add it, the fried rice is white.
5:54 Mushroom/dark soy sauce, NOT light soy sauce.
6:29 I think it is mostly likely corn starch mixed in water, could be potato starch, they thicken the sauce, could even be all purpose flour i dunno
Mushroom Soy Sauce and 老抽 are not the exact same thing. If you want to translate, do it right, jeez.
@@graffben Forgiveness please,
Please elaborate.
@@brianfong5711 It's just Dark Soy Sauce. There are Mushroom Flavored Dark Soy Sauces but they are not the same thing.
@@Sm4rtOne What do they taste like? Same colour? Just one has a mushroom in it?
@@brianfong5711 Right, one just has mushroom "flavor" added to it. May or may not be natural flavoring of course.
I've been going to their bakery on Argyle for years...never imagined such a rich back story. Thanks for your nice production bringing it to light! Oh and their buns are deelish!!
finally the showcase we needed!
my family’s been coming here for decades. my parents would drive us in after church from the suburbs and to this day I’ve never had an apartment more than a 20 min drive away 😅
egg custard tarts go crazy too
getting in the car rn actually
Thank you for making this video! Chinese bakeries are staple of Chinatowns all over the world, but rarely is the work, effort and craftsmanship ever highlighted
Eater pumping out those fine culinary documentations like the chinese bakery its buns!
Love it!
Love the skill, passion, and dedication. Much respect!
I love how great chefs measure with their tools and ratios.
Absolutely love this. Another great work Eater.
I randomly went to this bakery during Chicago marathon. Got some cha siu bao and it was delicious!! Keep the tradition going. Glad I picked the right place!
This is beautiful in so many levels! I enjoyed listening to the head baker, what a gem!
When I visit Chicago, this bakery is always my first stop and last stop before heading back home. They make the best Chinese treats ever! Many like me will be saddened when they no longer operate anymore. They’re definitely doing everything right and very well.
I’m blown away by how much work goes into something that I eat in like 4 bites.
That is such a wild, long, intense preparation. So cool and I am dying for one of those buns.
A true Labour of Love. I can only hope that this bakery can continue for many generations to come.
Keep making great videos like these. This is easily a 3 michelin star review if the company ever starts rating food exploration videos! I can't explain how overwhelmingly good this video is.
Great video. Great that you just let the owner and chef speak.
These people are passionate and hard working, true masters, no bs
I live in Sacramento CA and am lucky to have access to good Chinese bakeries here and in San Francisco. I’m impressed by the skill and dedication of the staff.
My dad worked in this small bakery in chinatown until he retired. It's hard work, very tedious, and you need to wake up early to bake everything in time for open. He would wake up at 4 in the morning, take the train to work and get back home 11 to 12 hours later. The pay wasn't even good but it paid the bills. I myself could never do something like this, much respect. The owner of the bakery tried to keep the place up as long as possible but he eventually went bankrupt and had to sell the place(had millions) but i guess due to poor investments and management it just went down.
I used to make the mooncakes and tarts in my family's bakery, and all the tools and techniques shown in this video are very familiar to me. This video was very nostalgic for me because we also had some old timers that knew all the recipes and techniques. I even understood all the Cantonese spoken in this video. And yes it was very hard work.
I used to live a minute down the street from their chinatown location and getting the char siu baos and egg tarts were the most regular thing ive done in my life :')
I have so much respect for restaurant owners. I can tell they love what they do.
Incredible! Compliments to the chef and owner for shooting and sharing their home with the world. I was looking for a cha siu bun recipe that can be replicated in the home in a developing country. You have inspired my kids today. Something about volume and being able to share with the world that is very meaningful. I will mark your restaurant on places to go. Hoping to visit and meet in person one day. Keep up the tradition!
One of those must stop places in Chicago Chinatown. I miss being able to go there for great food.
As he said it's hard finding people to not only learn but not want to leave as soon as they know the secrets. These bakers are traditional craftsmen and the techniques are irreplaceable.
there are no secrets in cooking or baking, it's the little things here and there that makes the difference.
@@willengel2458 As a Chef I know this fact only too well
I watch a lot of videos like these , showing the uniqueness of the these independent businesses sharing something special with the world, and the most common theme, is how people love what they have to offer but how little younger generations are interested in preserving it; the methods, approaches and attention to detail etc. I’m glad that you guys share this as I’m hoping that videos like this will remind us to preserve traditional values and ideas that express the warmer aspects of the collective human spirit.
The best buns! I really love siu bao and siu mai. Have been consuming these since I was a kid but never really saw how they made it. This is nice to watch.
I wish we could get your dim sum here in Boca Raton, Florida! I also think your char siu buns look as good as the best i have ever tasted. I realize this is due to the patience and care you exercise in the preparation of the char siu.
After watching this video, I am certain that the char siu baos are WAY UNDER PRICED. The amount of labor, skills and prep it takes to make these FRESH from SCRATCH daily is insane for the price they charge.
Yeah restaurant work is so undervalued
What an awesome & inspiring video. The diversity of this country is Paramount. We need venues like these & other cultures to continue to be successful. God bless them
Mad respect for these master bakers. 🙌🏻
Been going here since I was a kid. Chicago’s Chinatown is so awesome now, highly recommend visiting it for those who haven’t been here before.
Watching this, I miss my dad so much. He always went to Chinatown in the 80s for yumcha with my mom at Golden Dragon, we ate dinners at Tin Yen (wonder how the owner we called Somchai) is and he always went to get what we Thai people call Salapow or the Buns here or the place that used to be Tin Yen. I went to Healy School in Bridgeport from 1986 to 1994. I was surprised to find that the daughter of Golden Dragon opened a restaurant in Naperville called Raku sushi in 2013. Amazing how I spoke of her then found her.
Chinese and Mongolians invented pasta, ravioli, pizza. The noodles came from Asia. The ravioli was a pierogi but before then was a dumpling 🥟. The pizza is half of the bao bun. Marco Polo saw half of it!
I miss these buns so much and all the Chinese desserts. I live in the western suburbs I wish they could mail it. For cravings I go to a Chinese restaurant in Naperville. I wonder if they actually bought it from this place. I also miss wontons from 7 treasures and dim sum from 7 treasures. Food really brings back memories. Thank you!
My parents knew Somchai really well. We went to Tin Yen on friday nights in the 80s. He was very charismatic and social. His Thai is outstanding. My sister and I used to call him the chinese Benny Hill because his humor was crude and perverted at times and had that shorter fellow who served the food which we felt was like benny hill's sidekick who he always picked on...lol. I remember the round, green bar stools in front and cool spiral stair case leading to the basement. Great place, great food and great guy, Somchai was.
@@nijoel omigosh. Yes! Did you go to the temple?
@@SamanthaSweetAnne the big one on harlem and 75th that every Thai people went to? if so, yes. my and sister and i dreaded going...lol. we don't go often, but when we do it was always on sundays and so early. plus we lived in northwest side (portage park), so it was so far. we felt it took forever to get there.
How about you? How often did you go?
@@nijoelI went to that one when I was 4 years old in 1984. Then I went to the one in Hinsdale. Let me guess. Are you in Thailand right now?
@@SamanthaSweetAnne I never knew there was one on Hinsdale. I'm not too far age wise from you, 1984 i would be 7 years old. I bet my parents know yours. Typical of thai community in Chicago and suburbs in the 80s. Everyone knew each other. I still live in Chicago.
You mentioned for chinese cravings you go to restaurant at Naperville. You are referring to Ming Hin dim sum?
I love this bakery!! The taro buns are SO FLIUPING GOOD
This video makes me miss the time when I used to get breakfast from this place before work, no matter what season it is. Loved their soy bean milk too.
Keep it going with more of this content
Closed Caption 5:05 isn't Tianjin. It should be Taishan or Toishan. It's the largest of the 4 districts in Guangdong province that populated US' Chinatowns. The head baker has the accent when he speaks Cantonese.
Not only usa but indonesia too
@@kumakuma9587 I thought there were more Hokkien in Indonesia as well as most of SE Asia? You hear Cantonese in Singapore and Malaysia but less than Hokkien and Mandarin.
@@christopherchau8630 hokkien is majority but any southern chinese also went to indonesia. Largest overseas chinese in the world
Wow... just absolutely amazing to watch these passionated and skilled workers!
Very nice piece to showcase. Having lived in CA most of my life, I've never been there or heard of them. Glad that they were spotlighted.
5:04 A small mistake in the sub, it's actually Taishan台山, not Tianjin天津. Taishan is in Guangdong and Tianjin is in the North.
Absolutely love this. The chef has no problem telling you the ingredients that's in it. And by doing so, people could actually try to make this themselves at home. And there by spreading the culture and the food. People need to realize that sharing their recipe is the only way to let more people know more about their food. There no point in holding on to a recipe to yourself down to your grave. I mean what if you fail to pass it on to someone. Then that recipe dies with you; isn't that a shame? Anyways, big props to the chef for being an absolute g and sharing his recipe with all of us.
they did pretty good explanations on how everything was made recicpe-wise so we can all carry on the traditions!
Awesome watch. The Sifu who makes the dough is straight up GANGSTA he got mad LOVE for the game... we definitely need that vibe n food in New Zealand✊🏾
I loved seeing this, great work! The music selection is way off and distracting at times, though. Scrolling through the comments it seems more people feel that way, something to be mindful of for future videos.
felt the same way
Loved that the buns I grew up having for breakfast as a kid is being highlighted - so nostalgic! My uncle was also a baker in SF.
I also want to note that at the 5:02 mark, Matthew said "Tai Shan", not Tian Jin (as seen in the subtitles). Those are two different cities in China. I see it was correct later in the video though! (:
There's a bunch of subtitle errors for sure.
Toi-Shanese used to be lingua Franca in Chinatown NYC and San Francisco, not anymore.
As I find myself stepping away from cheap and easy, I notice that I appreciate craftsmanship a lot more than I used to. Good tools and dedication to what you're doing impact everything and it's sad that most people are going for cookie cutter solutions instead of putting in a tiny bit of effort.
Chef is boss, beauty, baker and best all in one. A legend with all that hard work!
I recognize his taishanese dialect. My family is from there too.
That's not mushroom sauce, it's ground fermented soybeans. The can even says Ground Bean Sauce on it.
They keep it in that can...
@@reversetriangle They said in Cantonese that its bean paste.