Looking at him cooked all the dishes single handedly reminded me of the cooking scene from Eat Drink Man Woman film where the father cooked for his daughters.
not really an original content tho. this kind of videos have been popping out here and there since the past year. still a great quality video nevertheless
@growlingbehemoth I've dined at a number of Michelin starred establishments. Very few truly satisfy compared to a whole in the wall place in Asia and elsewhere.
@@hotlava777 The kick from szechuan peppers is rather different from what you get with regular red or green chilli. Helps open up the palette making it more receptive to flavours.
@@manofthehour_ By that logic, all spicy food is only good because it is spicy. That's very flawed logic. Some of the absolute tastiest cuisines in the world are very spicy. Indian, Indonesian and Thai dishes are as tasty as anything around yet really spicy.
He's wrong about chilli. Chilli enhances the flavour of any food. Without it, even the best food would taste bland. I'm not saying, "put chilli in all your dishes", but generally it fits splendidly with meats. A non-spicy meat simply doesn't cut it for me.
Totally agree with his statement about chilli . Abit of like sambal is nice to add abit of spice and like that prawn flavour. But like spamming chilli padi into every dish just kills the flavour of even the freshest ingredients
The thing is it's harder to get truly good ingredients nowadays. So it's easier to just throw in chili, especially the restaurants.. there are a lot of times I dine out I crave for chili, I didn't know why my craving is not that bad at home, but when I dine out, without chili everything taste like...Cannot swallow. chili in fact is rarely added into my home cooking, now that this video reminded me of the "xin mei" I think I know why edi. I am big fan of the collagen that get released of from slow cooking. It's not the same as adding starch water in to sauce.
I just went there last week! After one and a half years of waiting time... But the food was one of the best chinese food I have eaten. However, anyone who wants to dine here, you gotta wait one and a half years. So yeah...
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Preparing meals without using chili’s shows the rich and seasoned knowledge possession, understanding and expertise of a “Cook” about the chemistry and essence of all materials he or she uses........good food science comprehension.
What he is saying is true. Chilis only mask the taste of the food because spiciness or hotness is not categorize as a flavor. What is actually happening is that when we eat spicy food a hormone will be released that is in regards to the pain-reward system of the brain( pretty sure that pain reward term was wrong) but to summarize the more pain we get the better we feel. Sadistic
Spicy is not a taste but an allergic reaction. If you rub chili on your forearm, you would feel the burn, but if you rub salt or sugar on your forearm, you would not feel salty or sweet.
I'm sooooo happy he said that chillies mask the taste of ingredients! I live in Thailand and although I love chillies I really think it sometimes masks the taste of ingredients! A lot of Thais cannot eat without chillies, otherwise they think the food is bland. I keep telling them that their taste buds are just damaged by chilli overconsumption and that I cannot taste the ingredients when I eat their food! It's a shame cause their food is delicious but sometimes there's just too much chilli! From a French/Italian guy!
I agree! For me, if the food tastes good enough, no need for any additional sauces. I only add chili to mask the awful taste if I need it to do the job!
Cantonese cuisine is one of the most exquisite Chinese cuisine you can find. The demand of fresh quality ingredients and highly sophisticated cooking techniques that require a lot of time to coax all of the natural flavours of the ingredient out, form multiple layers of gastronomic pleasures. Without either of the two mentioned above, you just can't deliver the 'omph' that he was talking about.
@@putihpink2336 yes, I like the way how Chinese cooking, they cook at fast pace, precise, so the food made still freshly cooked, and not to mention, they all looking tasty and drooling effectively.
@@Rabbittomaru my mother and grandmother died when i was very young. But all i can remember is their cooking. Just like these... very authentic. The last one who can cook these was my aunty but she has died also. It was very delicious. We used to always have lunch and dinner at a round table full of food
@@putihpink2336 I'm so sorry for your loss, pray they all rest in peace 💐💐💐😊 Yes, I'm agree food always bring memories. I hope you still keep going with your life, and be happy. Maybe next you'll cook just like them, remember the beautiful memories of old days, still keep them in your heart.
He has a youtube channel where he shares his cooking as well "Lucky House Cantonese Private Kitchen", would recommend checking it out if you want to relax and see a master at his craft. Glad to see him get featured on this channel, maybe one day I'll be lucky enough to eat at his place. =)
I wouldn’t say nasty. More like “used kitchen” look. Like dark stains on the wall, clean and unorganized kitchen utensils and etc. The word you’re probably looking for is “messy”.
@@johannapfelburg6286 Sexist, Racist?? What planet are you on to thik they are that? And What about Ryan and Aiken who are struggling mind you during this situtation, What Dee has done is horrible but your the real garbage of Singapore
@@pipsasqeak820 ok lah go ahead do smash or pass to your own employees lah say how you want fuck them and publish that video online. Knn you call this acceptable behaviour? Ok or not?
Maybe... the aspect of food with very fresh premium ingredients (that I never see) which I try to enjoy BY USING MSG and sugar and so on. Not only might I not be able to ordinarily afford good ingredients in quantity, but might not ever even have a chance in the first place! Maybe this is the zero rule of good cooking: Live near a good market. I mean, if you're going to be working with whole fish that's just steamed a little, you want to live near the water, right? You can definitely see what he's getting at (about seasonings and chili) by looking at recipes for something like noodles with chili oil, maybe there's no "ingredient" at all, just noodles with a bunch of seasonings on them... maybe even mung bean jelly, which really doesn't have much taste. I make and eat these things and really enjoy them... but they're really just fooling myself, maybe. I really enjoyed this video and wish it was longer.
0:40 I agree with him completely in China I absolutely despise Sichuanese, Yunnanese, Guizhou and Hunan cooking because there is so much Chilli the Huaiyang, Cantonese, Hokkien, Teochew and Hakka cooks understand you can easily us other ingredients to enhance the flavour of foods but adding in Chilli a lot of the time just masks the flavour, you want to be able to taste the freshness and 本味 of the ingredients.
Looking at him cooked all the dishes single handedly reminded me of the cooking scene from Eat Drink Man Woman film where the father cooked for his daughters.
And then instead of thanking him, they thanked Jesus
@@alistergoh9744 yea fuck jesus man, dividing families
haha true
@@alistergoh9744 Jesus is suck fcking arrogant
Damn I remember that starting scene
Finally, a quality youtube channel that doesn't drag videos to 10 mins and does orignal, meaningful content. Cheers!
to be honest at this point if the videos are more than 10 mins ill enjoy every single second, this channel is just so nice to watch
not really an original content tho. this kind of videos have been popping out here and there since the past year. still a great quality video nevertheless
As a chef I'd rather eat here than paying hefty amount for a michelin star dinner
*cough* overprice crab omelette *cough*
That star means nothing at all to me
Everyone is different. Some people have one opinion some people have another. Some people are rich and wealthy, some people are poor and salty.
Twilight_ Kevin then there are idiots like you 👏
@growlingbehemoth I've dined at a number of Michelin starred establishments. Very few truly satisfy compared to a whole in the wall place in Asia and elsewhere.
What an amazing person, He is passionate about his cooking, and the joy of seeing the people who eats his food is just a satisfying feeling for him.
He is very right about chili
Spot on. If a dish needs chilli to give it flavour it probably isn't very good to begin with
The flavours of chilli is rather subtle compared with cloves, garlic or pepper yet I see him use so much szechuan peppers. 😏
@@hotlava777 The kick from szechuan peppers is rather different from what you get with regular red or green chilli. Helps open up the palette making it more receptive to flavours.
@@manofthehour_ By that logic, all spicy food is only good because it is spicy. That's very flawed logic. Some of the absolute tastiest cuisines in the world are very spicy. Indian, Indonesian and Thai dishes are as tasty as anything around yet really spicy.
He's wrong about chilli. Chilli enhances the flavour of any food. Without it, even the best food would taste bland. I'm not saying, "put chilli in all your dishes", but generally it fits splendidly with meats. A non-spicy meat simply doesn't cut it for me.
Totally agree with his statement about chilli . Abit of like sambal is nice to add abit of spice and like that prawn flavour. But like spamming chilli padi into every dish just kills the flavour of even the freshest ingredients
It OVER stimulates the taste bud leaving it nuked for actually tasting anything!
Levels; Devils New Totally agree my Friend
The thing is it's harder to get truly good ingredients nowadays. So it's easier to just throw in chili, especially the restaurants.. there are a lot of times I dine out I crave for chili, I didn't know why my craving is not that bad at home, but when I dine out, without chili everything taste like...Cannot swallow. chili in fact is rarely added into my home cooking, now that this video reminded me of the "xin mei" I think I know why edi. I am big fan of the collagen that get released of from slow cooking. It's not the same as adding starch water in to sauce.
Ok cut the chase. WHERE'S THE LOCATION AND HOW MUCH IS THE AVERAGE PER PAX TO DINE THERE?
Lucky House Cantonese Private Kitchen
267 Upper East Coast Road
Singapore 466413
Tel: +65 9823 7268
S$ 80 nett/pax
Haha the waiting time is 1 1/2 years
Lyejingxuan i dont think he got his dinner yet LOL
@@jinzz9434 LOL
@@Aman-gk1cb That is actually very reasonable.
I just went there last week! After one and a half years of waiting time... But the food was one of the best chinese food I have eaten. However, anyone who wants to dine here, you gotta wait one and a half years. So yeah...
wah 1 and half year? How do I book a slot? How much btw
Alex Armani it’s 110 or 100 for per pax, but I’m not sure how to book it
Wow didn't want this vid to end. I was hooked on to his story telling and the amazing food.
What a man! This is called Passion! Respect!
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Looks super duper delicious
@@malcolmlau6099 leave Ray Mak alone
Oh hi Mak
YOUR EVERYWHERE
When he says "seen" what it means is the freshness or the most organically honest flavor of an item (often used to describe fresh seafood).
Pure love and passion for his craft 👌
Preparing meals without using chili’s shows the rich and seasoned knowledge possession, understanding and expertise of a “Cook” about the chemistry and essence of all materials he or she uses........good food science comprehension.
What he is saying is true.
Chilis only mask the taste of the food because spiciness or hotness is not categorize as a flavor.
What is actually happening is that when we eat spicy food a hormone will be released that is in regards to the pain-reward system of the brain( pretty sure that pain reward term was wrong) but to summarize the more pain we get the better we feel.
Sadistic
*Masochism
@@kelvinthenedy
Oopss you're right my bad.
Hahaha
Spicy is not a taste but an allergic reaction. If you rub chili on your forearm, you would feel the burn, but if you rub salt or sugar on your forearm, you would not feel salty or sweet.
@@rudypascal9502 *laughs in korean*
Music too loud la, turn down music can you laaaa how can listen to him spik when music too loud laaaa
E M I can’t tell whether the laas are on purpose or not
Still don’t get singlish
laaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
You can using earphones, can hear it better laa...
Let me guess, u must be watching black clover la
I'm grateful that you took good care of Marcus while he was in Singapore.
I would be so extremely lucky to dine there...one day..
Same
You listen to his sharing and Joy already delicious enough.
The next time I'm in Singapore I will visit your kitchen. The food looks amazing and Im sure it tastes as good !!
The background music, is drowning him out..
I wonder how much I can charge serving a 5 course meal from my home. Maggi mee, omelette and 3 pints of Guinness
Hee Sing Sia about $5.50
Guinness? 😷🤮tiger would have been better
I'm sooooo happy he said that chillies mask the taste of ingredients!
I live in Thailand and although I love chillies I really think it sometimes masks the taste of ingredients! A lot of Thais cannot eat without chillies, otherwise they think the food is bland. I keep telling them that their taste buds are just damaged by chilli overconsumption and that I cannot taste the ingredients when I eat their food! It's a shame cause their food is delicious but sometimes there's just too much chilli!
From a French/Italian guy!
I agree! For me, if the food tastes good enough, no need for any additional sauces. I only add chili to mask the awful taste if I need it to do the job!
God bless you Granpa story. 👍 💕
no because i live like 2milion miles away
Cantonese here, Cantonese dishes ftw!
When you don’t speak Singlish but understand without caption 😂 besides that, wish I’d be lucky enough to dine at his place when I visit Singapore
drooling already
鮮 is like "fresh taste" in Cantonese, so like true to the ingredients flavor
it means the same thing as umami in english
@@hg585 umami is not English lol, its japanese
I will go to this home diner when I visit Singapore next year!
Cantonese cuisine is one of the most exquisite Chinese cuisine you can find. The demand of fresh quality ingredients and highly sophisticated cooking techniques that require a lot of time to coax all of the natural flavours of the ingredient out, form multiple layers of gastronomic pleasures. Without either of the two mentioned above, you just can't deliver the 'omph' that he was talking about.
Just found this video. Such a great video. but maybe the background music a bit too loud it covers the narration
Am I lucky to say that his descriptions of cooking matches my mom's?
This chef is awesome
Can you guys turn the music up more? Thanks
What a nice man. I wish all the best for you uncle.
Midnight Diner Singapore Cantonese Version. 🤩🤩🤩
Noticed that have a lower voices reminder tag at the wall.Maybe sometimes his customers forgets they are surrounded by chef neighbours.😁😁😁
Is that chilli at 1:51?
The cooking scene, remind me of a movie, _Eat, Drink Man, Woman_
😊❤️
Oh yes it is vwry similar. It reminds me from the very beginning of this video too
@@putihpink2336 yes, I like the way how Chinese cooking, they cook at fast pace, precise, so the food made still freshly cooked, and not to mention, they all looking tasty and drooling effectively.
@@Rabbittomaru my mother and grandmother died when i was very young. But all i can remember is their cooking. Just like these... very authentic. The last one who can cook these was my aunty but she has died also. It was very delicious.
We used to always have lunch and dinner at a round table full of food
@@putihpink2336 I'm so sorry for your loss, pray they all rest in peace 💐💐💐😊
Yes, I'm agree food always bring memories. I hope you still keep going with your life, and be happy. Maybe next you'll cook just like them, remember the beautiful memories of old days, still keep them in your heart.
Reminds me of good old home cooking w family
those people are really lucky to have him around. God bless him👍❤
I wanna experience this atmosphere!! 😘
Wow... It is cool. Cooking in traditional.way.love this
I am drooling
How to make reservation???? Where is the place??
Always read the video description, man.
The jewel of his cookings
Your cooking is wonderful lah thank you trmksh xiexie koko bapak!
He has a youtube channel where he shares his cooking as well "Lucky House Cantonese Private Kitchen",
would recommend checking it out if you want to relax and see a master at his craft.
Glad to see him get featured on this channel, maybe one day I'll be lucky enough to eat at his place. =)
Love this
What a great guy!
... And he's chopping red chilli.. 🤔 Duration 01:51
I think its not chili but kici/gochi
Its not chilli.. its a sun dried goji berry.. herb for chinese food
1:50 can somebody tell me that is not a
chili 😳
Isn't that red pepper?
Looks delicious laa 😋
Fantastic!
Let me know how I can make a reservation 😁👍
Go find out yourself
The trailer looks much better than the episode with the 2 hosts 😂
it's remind me of my grandma,
the nastier the kitchen the tastier the food, this 101 asian cuisine !!
That's not nasty though, if you want nasty come to china
I wouldn’t say nasty. More like “used kitchen” look. Like dark stains on the wall, clean and unorganized kitchen utensils and etc. The word you’re probably looking for is “messy”.
@@Paulo-zr5zo Oyyyy, beef and water in China.
Wah...."low-nua” just watching it haizzzz...
Idk what it is about him but i want him to be my spirit animal
for everybody who's wondering wtf is xin 鲜 which means umami
For clarification, 'xin' is the pronunciation in Cantonese. Standard Mandarin pronounces the character as 'xian1'.
Home cooking right there!
Hem “cant live with chili theres “no chili sauce there in mcdonalds its all sweet there since im from indonesia i like spicy things. Respect
Wow, i think of the movie Eat Drink Man Woman.
I think “Xin” is the umami flavour 😂
Pure MSG
How much the cost?
Eric Halim $80 per pax
Wow...
Makes me hungry.
one of the things I wanna do in the future: private kitchen by booking only 😊
Kind of place I want to visit
If only I am lucky enough to dine at his kitchen
so happy la
Omg recommend this to food king
Yeah but then wait how long? So many people reccomened but they never listen hor, or maybe they have just suprise?
Recommend to a bunch of sexists, racists, pedophiles, and sexual harassers? Hoseh lah want bring down this good man's name.
@@johannapfelburg6286 Sexist, Racist?? What planet are you on to thik they are that? And What about Ryan and Aiken who are struggling mind you during this situtation, What Dee has done is horrible but your the real garbage of Singapore
@@pipsasqeak820 ok lah go ahead do smash or pass to your own employees lah say how you want fuck them and publish that video online. Knn you call this acceptable behaviour? Ok or not?
@@pipsasqeak820 also talk singlish is one thing. Cannot tell the diff between your and you're is another thing. Go and google the diff pls thanks
Very true, Cantonese food was all about "xin"
Didn’t understand anything he said and the loud music just made it harder.
Enak gara2 masaknya pake areng tu
Where is this place?
Where can i eat these???
Please info abt his address🙏🏻🙏🏻🙏🏻
Hi please head over to Lucky House Canto's FB page: facebook.com/LuckyHouseCantonesePrivateKitchen for more details and reservation bookings :-)
pure taste
One thing i agree with ! I never use sugar in cooking as i dont like it. True master chief
maybe can lower your background music abit more? cause can't really hear him talk! :)
The next singaporean michelin star
I think there's a similar concept in Thailand 🤔
so what?
Thumbs up
0:44 cannot agree more
Foodking show frm NOC next private dining should be here!
In the end what he’s talking about is umami.
Maybe... the aspect of food with very fresh premium ingredients (that I never see) which I try to enjoy BY USING MSG and sugar and so on. Not only might I not be able to ordinarily afford good ingredients in quantity, but might not ever even have a chance in the first place! Maybe this is the zero rule of good cooking: Live near a good market. I mean, if you're going to be working with whole fish that's just steamed a little, you want to live near the water, right? You can definitely see what he's getting at (about seasonings and chili) by looking at recipes for something like noodles with chili oil, maybe there's no "ingredient" at all, just noodles with a bunch of seasonings on them... maybe even mung bean jelly, which really doesn't have much taste. I make and eat these things and really enjoy them... but they're really just fooling myself, maybe. I really enjoyed this video and wish it was longer.
0:40 I agree with him completely in China I absolutely despise
Sichuanese, Yunnanese, Guizhou and Hunan cooking because there is so
much Chilli the Huaiyang, Cantonese, Hokkien, Teochew and Hakka cooks
understand you can easily us other ingredients to enhance the flavour of
foods but adding in Chilli a lot of the time just masks the flavour, you want to be able to taste the freshness and 本味 of the ingredients.
好見. 好好吃😋.
What the hell was that sound.... 2:15
Special price for yellows take note
I am those Chinese Malaysian. That dont need chilli to survive😂
Chinese man always a good cook
PPLAWAK good at bed tho
1:52 to 2:10 That is the essence of Good Asian cooking. Unllike American style food, that puts too much sugar, salts and vinegar into the food.
Please share contact of this man
Thanks God for the caption. Could not understand a darn thing he said.
XIn = Umami.. you are welcome
But what is umami in English?
I'm a chilli addict and his comment about chilli offended me HAHAHA
my backyards fancier, got clay oven, dry age refrigerator bbq grill and stubbie fridge i also got hydroponic lettuce towers