I dont think I've ever seen one of these videos with a chef who is more passionate or knowledgable than this guy was about a nostalgic place and food, great watch.
he does his research well before making a content, this, i love compare to gordan ramsay who wants to make an authentic pasta dish but screws it up by adding cream....
LOL. I actually talk like this when I'm cooking people's Omelets if you are willing to really talk to me while I cook for you. Knowledge about people, culture makes the cuisine. I think you become a better cook with more knowledge. You can put together meals with multiple Ethnic backgrounds and come up with something new and exciting but at the same time you can also make true Ethnic Dishes when the time calls for it and not your fast food crap. Some Chefs actually do their research.
The reason it's called Australia Dairy Company: The founder of the restaurant worked on an Aussie farm in the 1940s (that's it, literally the only connection it has to Australia). The founder was a member of the Tang Clan, one of the five families that settled Hong Kong's New Territories
This is why we fuck with Munchies, the people wanted more of Lucas Sin and Munchies provides! Such a great chef, this the perfect medium for him. You get to see his joy and passion for cooking and telling stories.
Nostalgia eventually leads to formation of tradition. Can't recall hearing something so deep in a cooking show before. You are a philosopher and a cook.
As a Hongkonger, I grew up having this kind of breakfast (actually we can have it for lunch and dinner as well lol). It’s so fun to see Lucas cooking it and sharing it passionately P.S. I grew up eating at Australian Diary company, and it’s still my favourite :)
As a Vietnamese person, I find that in general, « Oriental » cultures are less strict about what you eat during each meal of the day than Western civilizations.
I remember when I use to just go downstairs and meet my dad at one of these for breakfast, one of the fondest memories I had in Hong Kong, more than all the upscale food I had.
Something about Lucas' heritage, Cantonese skills and culinary knowledge that makes these so good to watch. I rate this 10/10 and totally want to see more.
@swdwe21 If you eat enough pasta in Chinese restaurant, most if not all of them is overcooked as hell. Al dente isn’t really a concept in Hong Kong/China. 彈牙is a Chinese concept for noodles, in HK/China, it is never refer noodles as Al dente in HK/Chinese noodles. It is not a Chinese concept to a point that many people have difficulty trying to quantify Al dente in Chinese when teaching western dishes.
As someone who was born in HK and then immigrated to the states, I have to say Lucas absolutely nailed this. Now I'm craving to go to back to a Cha Chaan Teng!
Im British but had no idea about theses recipes - Im going to try the mac and ham with condensed chicken soup. I took a look online and a lot of the recipes for it had vegetable boulion in it to.
@@markshirley01 Go for it mate! While I can't say for certain you're going like it, I absolutely adores mac & soup (even had some today for lunch, minus the ham). In my opinion it's very nice and comforting. I can totally see myself having it for breakfast on a regular basis. Cheers!
@@markshirley01 Ah I see, that's a bummer. But don't worry about it, everybody's taste is different after all. I'd say the ones I've tried in local cha chaan tengs and fast food restaurants don't usually have that problem.
Lucas is amazing! I love the passion and his commentary. But Munchies, do your research when you overlay photos - 5:32 these claypots are NOT typically found in cha chaan tengs. 5:14 Lucas was talking about PLASTIC chairs which are the more ubiquitous in cha chaan tengs
Unlike other chefs who come on Munchies, guys like Lucas and Sheldon Simeon are doing a lot more than cooking - they're telling a story that needs to be told and that most of us haven't heard before
Both of them are awesome. Isaac Toups is another one of my favorites. I might be a little biased towards Sheldon though since we're both from Hawaii lol
Growing up as an ABC my Mom made the macaroni soup dish at home and now I know the origin of it. She would use diced spam, carrots, corn and a chopped napa cabbage (probably to get more veggies in me). Thanks Lucas for the story and your passion for telling it.
6:09 Lucas says, "We could have done a whole episode on Hong Kong-style pastries and Hong Kong-style bakeries." I'm assuming he means "We will do" not "We could have done" right Munchies? right?
his cantoese sounds absolutely native to me, and I think he refers to the fact that al dente is basically non-existent in specifically the pasta in HK-style western cuisine?
As a Brit, it’s really interesting because it’s familiar, but with a slight twist. Campbells condensed soup, scrambled eggs and toast and tea are staples, but macaroni soup for breakfast and condensed milk on the toast is different! Looks delicious, I might need to make this.
@@tomh2121 Well, you know this. The Chinese twist might be considered jarring to an Englishman from across the sea, but it’s very reassuring as we still respect Hong Kong as one of our cousins.
Sorry Brits hate to break it to yous, HK folks took your cuisine, added their own elements and elevated it. On the flip side you lot colonized the world and forgot to take home most of the recipes and spices with you. The ones you brought back you ruined and till this day your food is as tasteless as your weather 🤗 You did contribute Mr Bean to the world though I’ll give you that
I’m not even from HongKong and this video is leaving me feeling so emotional and nostalgic. Thank you Lucas for bringing this to us in the middle of all the chaos in the world.
I am from HK and I usually dont click like let alone comment - but Lucas explained it so well and I wish I could give it multiple likes... kudo also you speak English so well we need more HongKonger like you
Thank you Lucas for recording this. As all the little things in Hong Kong are lost bit by bit nowadays. This is a huge part of our culture and history and it should not be forgotten.
Get this man a platform and he'll teach us something every time he's doing something. Would make the world a better place. Took 30 seconds of listening to Lucas from an earlier video to know he's a special one.
As a Hong Konger, this video makes me smile and pretty nostalgic. When I was younger, I used to have Cha Chan Ting breakfast with my parents every Sunday. Since covid hit and I’ve grown up a little, it has not been a go to routine for us now which is super sad. This video makes me want to grab my parents and go to a Cha Chan Ting like we used to, I have missed the food and our time together as a family sharing scrambled eggs and macaroni.
This is very enlightening! I remember eating that macaroni soup at Australian Dairy and was very baffled by it, I didn't understand why it was a thing and why as a tourist I was led to think it was a must-try. Lucas giving it a historical context gives me an understanding of what I ate so many years later. The steamed milk was amazing though, made the stop worth it for me.
I love Lucas. I helped him cook for his weekly pop-up restaurants at Yale and learned so much from his food history knowledge and chef techniques. He was trained as a chef even before coming to college! I’m so happy to see him share his passion and heritage here, and would love to see more.
Lucas is epic. His eyes sparkle when he explains why each food is made the way its made. He is the best kind of storyteller because you can see how passionate he is about the things he is talking about.
Australia Dairy is one of, if not THE, most popular cheap restaurants in HK. Only other cheap place thats as known/popular is 勝香園 Sing Heung Yuen, which is pretty similar but on the Island, as opposed to Kowloon like Australia Dairy, and outdoors. Which means it's also very touristy, so not sure why you wouldn't expect that. Not to mention the chef is from HK.
@@sko1beer it’s not laziness when it means efficiency, especially when you have a job to take care of and the living rhythm is so fast that you don’t even have time to make your own food. Please utilize your brain before you talk shit on another culture
@@kurtwang51 another culture who said im not from hong kong lazy people who need a maid to look after the children . cant even make macaroni in chicken powder. and a piece of toast. this is no different to people eating avocado on toast in a cafe except the profit margins are better
@@ojrmk1 what u could not imagine is marmite was commonly used by Chinese in some former British colonies not on bread but mix with rice porridge and many children grow up in the 70s or 80s very likely have it before 🤣🤣
Thanks for featuring this! Only a true HongKonger would understand how much joy this would bring. So spot on with the description. There's no BS at HK cafes. Sit down, literally within seconds someone comes to you with a good morning. Then I say "A餐, 奶茶, 唔該" (Menu A, milk tea, thank you). I need to make this tomorrow!
I'd love to try! I went to Hong Kong style Western diners for lunch often in Burnaby BC. I'm part Japanese and we also have Japanese style Western Food called "Yoshoku" (Yo = Western Shoku = food) and I love it. Crab cream croquettes, omu-rice, hashed beef rice, yum. Japanese Curry for example was brought into Japan from the British Navy and Ton-Katsu is from the Prussian/German land forces. Pasta Napolitan which is a ketchup and bacon pasta was influence from post WW2 American/Allied occupation. Western influence in food during the mid and late 1800s and the post-war spread into everyday people's lives. Clothing too. People wore western hats while wearing a kimono, wore boots, and used a cane!
Loved his bit on how cultures being exposed to subpar substitutions and processed foods can turn into genuinely nostalgia given enough time. It's why I always laugh when I see alot of folks from the EU scoff at "American Cheese" or "Kraft Mac and Cheese" because "it's not real cheese." I always counter with "you just don't get it" and I love to see people like Chef Lucas stand up for that sort of cultural nostalgia as he did here.
Agreed. This was as much a history lesson as it was recipes. Condensed soup is arguably a gift to the world while box "mac and cheese' is an abomination? The processed food debate is another topic all together, but heck, use what you have. I would eat this combination with no qualms whatsoever any day. Still curious why North Americans started putting yellow dye in our cheese. Brian Lagerstrom lightly touches on the same thing in this video for stove top mac and cheese. I subscribed after watching this video. ua-cam.com/video/SINalrmwCcE/v-deo.html
This is a good counter for such people, cos I am a health nut now, but like every British person (or someone from their former colonies, evidently), I will always love Cream of Chicken soup. There's just something about it. Reckon it holds the same value.
Unfortunately for me, I would have to counter with "later life experiences" and "growing out of your nostalgia." Sometimes, you can change as a person and not like foods that you once enjoyed. One such thing for me was processed pasteurized cheese... commonly known as "American Cheese", "Velveeta", or "Kraft Singles" depending on what you know. I totally get it, but I have grown too far away from these foods to ever come back. I have enjoyed cheddar curds, Havarti, Gruyere (Top pick), Provolone (Also super enjoyable), Butterkase, and Camembert just to name a few European cheeses (I don't like Ementaller or Swiss Cheese as much). As for the Macaroni soup in the video, the way that I grew up with it was chicken stock (using chickens bullion and water or prepackaged chicken stock), overcooking the macaroni, and serving it with Chinese sausage and/or luncheon meat (Spam is the brand name, but I usually saw that my family picked up the knockoff brands) as opposed to ham. No cream of chicken since I was never introduced to that until much later, and many people that I knew had similar experiences. The "Spam" was always seared to bring out the additional aromas of the dish. Ovaltine and Horlicks were the drinks of choice that I knew growing up, though it can be attributed to my parents' opposition to me drinking coffee at an early age. Some of the foods that I consider nostalgia are still great, while others have atrophied in my memory with each passing minute. Macaroni Soup was part of the former, while American Cheese is part of the latter. Maybe it's just me, but I don't like the gummy texture of cold, congealed American Cheese, though in a few certain applications which are the exception, I will enjoy having this. On the other hand, I will enjoy a slightly elevated version of macaroni soup for nostalgia, and also for the enhanced taste. Part of me wants to use chicken sausage or leftover oven-roasted chicken instead... for my brother doesn't like eating much pork.
It’s really interesting how macaroni soup further evolved when it came over to Singapore. We don’t use cream of chicken, instead, we boil up chicken broth. So the soup is a clear chicken broth, some slices of chicken, ham, topped with fried shallots/garlic and coriander.
Yes! and I make it when I’m sick because it’s comforting. Also we are fresh French bread with condensed milk and butter. Grandpa would go downstairs and buy it from the market.
I came for the food but stayed for the history lesson. This man is phenomenal - and his passion for both cooking and storytelling really comes through.
I'm so happy that this is a video that exists. I never thought my childhood food experiences would become this accessible, thank you so much Lucas for bringing this so beautifully
The breakfast of my childhood. It's SO nice seeing comfort foods that I grew up with being given recognition on a non HK based forum. Thank you Lucas and Munchies!
I keep getting those goose bumps while watching this video. Thank you Lucas for explaining 茶餐廳 in such a detail and correct way. I feel so homesick and nostalgic after I left HK for like only 2 months, and I realized the main reason is I miss 茶餐廳 sooo much. Again thank you Lucas for this amazing video.
When he said, "Hong Kong people can't cook without package directions", I felt that. When he said, "the free tea is used to wash your dishes/utensils", fuck yeah we do.
I was born and raised in Canada, but my family is from Hong Kong. Going to a HK Cafe anywhere in the world reminds me of my family and upbringing, as going to these restaurants were always a treat. Yeen Yeung is my all-time favourite drink, and boy does it give you energy! Another staple for me is the HK style peanut butter french toast 😋
Holy. The way he presents his food knowledge and passion is SO AMAZING. Nostalgia mixed with deep cultural knowledge. Also, as someone who spent a good number of years in Hong Kong during Uni, even I managed to learn some things or two despite frequenting chaa chan tengs a lot
Loved this! Not only limited to a culinary journey, but a cultural and historical one too. Thank you Lucas for sharing with us your childhood memories and enriching us with your nostalgic meals.
Would love to see Lucas cover the bakery scene in Hong Kong, especially from the colonial days. My grandfather owned a cha chan tang, and was a baker. He learned to bake in Shanghai around 1925ish from russian bakers. Moved to hk in the 40s, and opened up his balery/resto.
Yes, as a kid I remember Chinese bakery in Kowloon where there was all kinds of bread made fresh each day and the bakery had a red rooster symbol and Russian name which I forgot.
its really unfortunate on that the hong kong baking scene. i live in ottawa, canada. capital of canada. the chinese community used to be very strong in this city. now chinatown isnt china town anymore, it went from chinatown to bubbletea/Pho to japanese korean/ramen and now all these pho restaurants and these rich mandarin kids opening random chinese fast food restaurants that almost no cantonese likes at all. i cook american chinese food but i aint even that good, still learning, the traditional chinese food is going to be lost art in some cities. also alot of the chinese families that grind their whole life now retired and the 2nd generation all have government jobs, tech and office jobs. alot of cauasian folks do sometimes ask about the traditional food as well. really sad chinese restaurants do not pay for the labour. push out so much food for so little pay and its the big reason why its struggle to go back up there
@@calvinwong365 My wife is from Hong Kong and she loves the trendy "mala" crap that passes for food at most mainland Chinese restaurants nowadays, she can't get enough of it even though I tell her it's a complete rip-off, you can literally get the exact flavor using the mala hot pot soup base blocks they sell at the supermarket, it takes zero skill or knowledge to cook the stuff... All done by a bunch of half-illiterate peasants from Fujian or Henan nowadays... Like modern-day chop suey... I personally would rather have dimsum any day of the week - the old chefs are all retiring because of age/covid nowadays and there's so much skill that's being lost as a result... Now that's a real cuisine, that takes decades of training and dedication, I'm of the opinion that the typical dim sum chef needs to hit a higher skill bar than any Japanese/European cook.
Hong Kong breakfast is one of the things I miss most about Hong Kong. So happy to see this chef being so passionate about our breakfast! Smiling through the video.
The waiters have become very gentle and sweet since the pandemic (They have always been nice to pregnant ladies and people who make sense in fact). You can feel that they are so less stressed now and they smile a lot.
As a British Chinese (fam from HK), this is one of those weird culture mixes considering we don't actually have anything like this in the UK! My mum makes a Chinese bougee-fied version with proper pork meat balls, the soup is clean flavoured with salted preserved turnip, a bit of soy sauce and sesame oil, topped off with scallions (we call them spring onions). If you want to go extra, add toasted nori seaweed in the mix. Delicious & simple.
"Harsh and efficient" is the best way to put waiting service at a cha chang tang restaurant, basically know what you want before you even order. I love it.
Not only is his knowledge so deep and his explanations simple yet concise, I love the pen in his ear. That's just baller. Please make the Chinese bakery ep next!
This has become one of my favorite recipes! Since I first saw this video I think I've made this at least once or twice a week since. Cream of chicken has become a staple grocery ingredient. The white pepper and sesame oil make such a big difference in flavor, and it's fantastic! This is my new go-to comfort food 100% and I'm so grateful to you for sharing it.
Munchies might be the best UA-cam food channel. I probably wouldn’t have watched a video about a breakfast in Hong Kong, but it came up in my feed and this was just great. Good storytelling to go along with food always makes it better!
I still remember going to the Australian Dairy Company as a kid when I went to Hong Kong for vacation, and it was just a culture shock and a half. Never before had I seen a restaurant run so efficiently before.
This guy is quicky becoming one of my favourite food personalities. Right up there with J. Kenji Lopez-Alt, Josh Weissman, and Sheldon Simeon. This hits home to my culture (Cantonese) and I love learning about all of it.
This all brings me back... I haven't visited a cha chan teng since the 90's (the last time I visited HK) , but my aunts and my mom all cooked eggs and the macaroni soup this way! In fact, I didn't know eggs were supposed to be scrambled any other way until I went for a sleep over at a white friend's house. I always loved going to eat the super thick toast at a cha chan teng with the varying flavours of condensed milk spreads too!
Or mistakenly drink it. This guy is GENUINELY IMPRESSIVE AND ENTERTAINING. Are there any Hong Kong diners in or around NY that I can visit. I’m absolutely fascinated.
Macaroni soup has become a staple in Southeast Asia because of trade and migration. In my country chicken stock is made from scratch or from stock powder and water, then mixed with milk, macaroni and vegetables. Sooo good on a rainy day or winter night.
@@carrie_lol yeah it's only from scratch if you breed the chickens yourself, butcher them personally and turn them into stock in the most manual way possible
@@petraarkian7720 Oddly enough, being from the UK, I barely ate Chinese food until I visited China, which was great. When I went back, I tried a Chinese takeaway and couldn't hack it. A mate of mine is obsessed about Chinese food but has never tried it in China, and I'd be fascinated to know what he thinks of it.
It more than 'sometime' happens, look at the cuisine in Vietnam, with it's mix of French, and many parts of Africa, India, etc. Basically any country that was touched by colonialism has a unique mix of food, music, cultures. I like this chef, very passionate.
I just love his passion and accuracy! Lived in Hong Kong for two years, and I used to take the escalators to mid-levels just to enjoy their food and that magical macaroni soup and their silky eggs breakfast! Love this video and his accent brings me so many memories!
Such a genuine and chilled guy, The only chef I've ever seen that didn't give daft substitutions, if you don't have cream of chicken soup then don't make this. He wants you to experience the authentic simplicity of what these dishes can be, awesome vid and simple comforting food :)
If I could give these videos multiple thumbs up, I'd be all over it! Chef is so knowledgeable and his personal interest and relationship to this food and it's history absolutely comes through in the presentation. Thanks so much!
Lucas needs his own series about Cantonese foods!! 1. bakeries (Portuguese egg tart, pineapple bun with butter, raisin twists, etc.) 2. Singapore noodles/claypot rice 3. Honey Walnut Shrimp and Spare Ribs - are these American dishes that went back to Hong Kong? 4. Dim Sum!
Being so used to seeing Westernised Chinese food it is really interesting to see it happen the other way around a reinterpretation- a food remix if you will.
it happens a lot in countries that suffered from colonialism - check out the Vietnamese banh mi too. French colonialism brought over pate (which was still a very high class thing and expensive) and the baguette. The locals just adapted it. In the Balkans where I'm from we have a lot of Turkish and middle eastern foods due to the Ottoman occupation.
Thanks for sharing this beautiful Hong Kong food tradition to the world, its truly precious. it’s my childhood nostalgia, remember it vividly, the morning havung Macaroni soup with sliced ham and scrambled egg’s sandwich when I was a little boy before going to school ❤
This totally fed my soul and nostalgia for Hong Kong during my childhood. I don't remember the cream of chicken used in macaroni, they used mostly clear broth. I remember as a kid, I used to have ham and scrambled eggs every morning with chocolate milk 😂 grade A brain food. I was just thinking of what to have for dinner tonight. Definitely in for some HK mac 💜
I fucking love this man, so passionate. Never forgets his root. The craziest part is when a Chef makes it to Munchies, they wanted to use some fancy knives. This guy shows up with a traditional cleaver. I love it.
@RandomUserX99 It's not. It really isn't. The nostalgia comes from what this dish represents. This is struggle food. For people in HK, this is what you had because your parents could not afford to have a dedicated kitchen because you reside in a SRO, or they did not have the means to buy food which contained more nutrition. This was the equivalent of dirt cheap fast food on the go, because where you or your parents worked, they were on a time clock and the means to make a living was meager. For those that eat this macaroni dish when they are older, it tastes a lot saltier then it really is.
I LOVE Cha Chaan Tengs when in HK! I live in Vancouver and the parallel CCTs there are AS good as HK! It's even funny I am Indian and speak some Cantonese and they don't even bat an eyelash when I order in Cantonese! I love how the aunties serving treat you like you are in their own kitchens and will actually scold you if you don't finish your meal! As food evolves I hope this tradition maintains. Lucas, you are an AMAZING host and I hope you do more videos and maybe get your own show.
There's a lot of Indians in HK who are multi generational and have picked up Cantonese...Chong Qing Mansion was a place I stayed at as an Indian American (Punjabi) and the Punjabi food was so good there
Personal ah-ha moment - tea poured from height. Could not figure out why tea poured from height was better than tea just tipped into a cup. I now have some understanding of this dynamic. That and - a really good introduction to Hong Kong cuisine.
Thanks for explaining this totally local HK dish! One thing though, the pots Lucas mentioned are probably not the ones shown in the video, those were for making another dish called clay pot rice, instead cooking macaronis
One of the most enthusiastic chefs ever! And what's better is the history he explains! I'm from Singapore and part Cantonese from my grandmother who's from HK.
I dont think I've ever seen one of these videos with a chef who is more passionate or knowledgable than this guy was about a nostalgic place and food, great watch.
Jacques Pépin might be someone you'd like to watch, if you haven't already.
You should also check out J Kenji if you like this.
@@brentonmccann9124 I love Kenji as well. The distinction I find is that Kenji is scientific in his techniques. Lucas is more of a historian.
he does his research well before making a content, this, i love
compare to gordan ramsay who wants to make an authentic pasta dish but screws it up by adding cream....
LOL. I actually talk like this when I'm cooking people's Omelets if you are willing to really talk to me while I cook for you. Knowledge about people, culture makes the cuisine. I think you become a better cook with more knowledge. You can put together meals with multiple Ethnic backgrounds and come up with something new and exciting but at the same time you can also make true Ethnic Dishes when the time calls for it and not your fast food crap. Some Chefs actually do their research.
The reason it's called Australia Dairy Company:
The founder of the restaurant worked on an Aussie farm in the 1940s (that's it, literally the only connection it has to Australia). The founder was a member of the Tang Clan, one of the five families that settled Hong Kong's New Territories
Wu-Tang!
I thought it was because the milk was imported from Australia o_0
@@icyhugs using australian milk to make british tea are you mad
i maybe wrong, but i think most of the milk used in HK cha chaan tengs are imported dutch milk
it’s cool they serve ribena and ovaltine, we love that stuff in australia
This is why we fuck with Munchies, the people wanted more of Lucas Sin and Munchies provides! Such a great chef, this the perfect medium for him. You get to see his joy and passion for cooking and telling stories.
He really is the best. Every time I see his name I click.
fuck?
@@elloello_erm yeah fuck, deal with it!!
Nostalgia eventually leads to formation of tradition. Can't recall hearing something so deep in a cooking show before. You are a philosopher and a cook.
Exactly!, loved the time under the British
This guy is the best cooking show host ever imo
Totally agree, I am absolutely loving all of his videos.
He's amazing
He really is!
@@infin1ty850 definitely needs to start his own channel! Really good stuff!
Informative in an interesting way
As a Hongkonger, I grew up having this kind of breakfast (actually we can have it for lunch and dinner as well lol). It’s so fun to see Lucas cooking it and sharing it passionately
P.S. I grew up eating at Australian Diary company, and it’s still my favourite :)
As a Vietnamese person, I find that in general, « Oriental » cultures are less strict about what you eat during each meal of the day than Western civilizations.
As X, I Y
Did I do the thing?
ADC is soooooo overrated gawd
Is it only cream of chicken soup only - I looked up the recipe - a lot had vegetable boulion in as well
I remember when I use to just go downstairs and meet my dad at one of these for breakfast, one of the fondest memories I had in Hong Kong, more than all the upscale food I had.
Something about Lucas' heritage, Cantonese skills and culinary knowledge that makes these so good to watch. I rate this 10/10 and totally want to see more.
@swdwe21 the point is that the noodles from HK get most of their bounce from their alkalinity and are almost never overcooked
@swdwe21 If you eat enough pasta in Chinese restaurant, most if not all of them is overcooked as hell. Al dente isn’t really a concept in Hong Kong/China.
彈牙is a Chinese concept for noodles, in HK/China, it is never refer noodles as Al dente in HK/Chinese noodles.
It is not a Chinese concept to a point that many people have difficulty trying to quantify Al dente in Chinese when teaching western dishes.
@@789know We only have well-done and undercooked. That kid is just spamming this same thing in every thread here
@swdwe21 QQ is a Taiwanese term? 彈牙is a Hong Kong term? Bouncy to the teeth?
@@deliciousful That kid..
As someone who was born in HK and then immigrated to the states, I have to say Lucas absolutely nailed this. Now I'm craving to go to back to a Cha Chaan Teng!
Im British but had no idea about theses recipes - Im going to try the mac and ham with condensed chicken soup.
I took a look online and a lot of the recipes for it had vegetable boulion in it to.
@@markshirley01 Go for it mate! While I can't say for certain you're going like it, I absolutely adores mac & soup (even had some today for lunch, minus the ham). In my opinion it's very nice and comforting. I can totally see myself having it for breakfast on a regular basis. Cheers!
@@rdgrdmedflde4710 I tried - didn't really work for me. Just no flavour to it.
@@markshirley01 Ah I see, that's a bummer. But don't worry about it, everybody's taste is different after all.
I'd say the ones I've tried in local cha chaan tengs and fast food restaurants don't usually have that problem.
@@rdgrdmedflde4710 I kind of thought it may not work for me as Campbell's cream of chicken soup never really had any flavour for me.
Goddammit it's entertaining as hell to watch Lucas sin talk and the food he makes looks like pinnacle comfort food.
agreed
Lucas is amazing! I love the passion and his commentary. But Munchies, do your research when you overlay photos - 5:32 these claypots are NOT typically found in cha chaan tengs. 5:14 Lucas was talking about PLASTIC chairs which are the more ubiquitous in cha chaan tengs
agreed. i was so confused with the photos, since they weren't what Lucas Sin was saying.
I were just thinking those clay pots are more for summat like Bo Zai Fan - Chicken & Mushroom Rice.
I'm curious if Lucas Sin approved the final video or not, before it got published to UA-cam
agree with OP, the claypot cuisine is usually not served in cha chaan tengs but rather mom n pop type of small restaurants
Simmer down. You angry on UA-cam
Unlike other chefs who come on Munchies, guys like Lucas and Sheldon Simeon are doing a lot more than cooking - they're telling a story that needs to be told and that most of us haven't heard before
Both of them are awesome. Isaac Toups is another one of my favorites. I might be a little biased towards Sheldon though since we're both from Hawaii lol
It’s a competition, guise
Growing up as an ABC my Mom made the macaroni soup dish at home and now I know the origin of it. She would use diced spam, carrots, corn and a chopped napa cabbage (probably to get more veggies in me). Thanks Lucas for the story and your passion for telling it.
6:09 Lucas says, "We could have done a whole episode on Hong Kong-style pastries and Hong Kong-style bakeries." I'm assuming he means "We will do" not "We could have done" right Munchies? right?
Yes! Do this please! The lost art of the pineapple cake!!
his cantoese sounds absolutely native to me, and I think he refers to the fact that al dente is basically non-existent in specifically the pasta in HK-style western cuisine?
@swdwe21 he was born in HK
al dente definitely is not a thing when it comes to chaa chan teng pasta dishes (spaghetti or macaroni)
@@cassiohui My Chinese mother boils spaghetti noodles until well done.
As a Brit, it’s really interesting because it’s familiar, but with a slight twist. Campbells condensed soup, scrambled eggs and toast and tea are staples, but macaroni soup for breakfast and condensed milk on the toast is different! Looks delicious, I might need to make this.
I’m not sure how common the soup actually is, but scrambled eggs, toast and tea is very popular
@@tomh2121 Well, you know this. The Chinese twist might be considered jarring to an Englishman from across the sea, but it’s very reassuring as we still respect Hong Kong as one of our cousins.
@@oldschoolm8 it must feel nice to have one little colony maintain the brainwashing.
Sorry Brits hate to break it to yous, HK folks took your cuisine, added their own elements and elevated it. On the flip side you lot colonized the world and forgot to take home most of the recipes and spices with you. The ones you brought back you ruined and till this day your food is as tasteless as your weather 🤗
You did contribute Mr Bean to the world though I’ll give you that
BRO GET THIS GUY A SHOW!!! His knowledge! His technique! The pageantry!!!! Man I have a bro crush this guy!
chill
I like this guy. He's talking casually about the culinary history of Hong Kong and connecting the dots while preparing a yummy meal.
I’m not even from HongKong and this video is leaving me feeling so emotional and nostalgic. Thank you Lucas for bringing this to us in the middle of all the chaos in the world.
I am from HK and I usually dont click like let alone comment - but Lucas explained it so well and I wish I could give it multiple likes... kudo also you speak English so well we need more HongKonger like you
Thank you Lucas for recording this. As all the little things in Hong Kong are lost bit by bit nowadays. This is a huge part of our culture and history and it should not be forgotten.
I absolutely love this guy he’s unpretentious and informative and fun all the same time he needs his own show
Get this man a platform and he'll teach us something every time he's doing something. Would make the world a better place. Took 30 seconds of listening to Lucas from an earlier video to know he's a special one.
As a Hong Konger, this video makes me smile and pretty nostalgic. When I was younger, I used to have Cha Chan Ting breakfast with my parents every Sunday. Since covid hit and I’ve grown up a little, it has not been a go to routine for us now which is super sad. This video makes me want to grab my parents and go to a Cha Chan Ting like we used to, I have missed the food and our time together as a family sharing scrambled eggs and macaroni.
Pleeassseeee 🙏🙏🙏 more of Lucas!!! As a Cantonese American, it's not very often I see a Cantonese chef go over recipe and history ❤️. Love it!!
This is very enlightening! I remember eating that macaroni soup at Australian Dairy and was very baffled by it, I didn't understand why it was a thing and why as a tourist I was led to think it was a must-try. Lucas giving it a historical context gives me an understanding of what I ate so many years later. The steamed milk was amazing though, made the stop worth it for me.
@Katy Kay And what did you eat so many years later?
I love Lucas. I helped him cook for his weekly pop-up restaurants at Yale and learned so much from his food history knowledge and chef techniques. He was trained as a chef even before coming to college! I’m so happy to see him share his passion and heritage here, and would love to see more.
Lucas is epic. His eyes sparkle when he explains why each food is made the way its made. He is the best kind of storyteller because you can see how passionate he is about the things he is talking about.
omfg i would never expect a non-cantonese video mentions about australian dairy company! it is such a legend even for us hongkongers! 香港人舉手！
Australia Dairy is one of, if not THE, most popular cheap restaurants in HK. Only other cheap place thats as known/popular is 勝香園
Sing Heung Yuen, which is pretty similar but on the Island, as opposed to Kowloon like Australia Dairy, and outdoors. Which means it's also very touristy, so not sure why you wouldn't expect that. Not to mention the chef is from HK.
You should be ashamed people around the world know hk people are so lazy and pay a cafe to make this
@@sko1beer it’s not laziness when it means efficiency, especially when you have a job to take care of and the living rhythm is so fast that you don’t even have time to make your own food.
Please utilize your brain before you talk shit on another culture
You can say inexpensive restaurant. Nice.
@@kurtwang51 another culture who said im not from hong kong lazy people who need a maid to look after the children .
cant even make macaroni in chicken powder.
and a piece of toast.
this is no different to people eating avocado on toast in a cafe except the profit margins are better
"Ribena or Ovaltine" I really really didn't realize how much of an effect being a colony had on Hong Kong, but there it is.
Yes the British brought all these to its colonies and Marmite too
@@chiewata Oh fuck, sorry about the Marmite.
@@ojrmk1 🤣🤣🤣
@@ojrmk1 what u could not imagine is marmite was commonly used by Chinese in some former British colonies not on bread but mix with rice porridge and many children grow up in the 70s or 80s very likely have it before 🤣🤣
And Horlick
Thanks for featuring this! Only a true HongKonger would understand how much joy this would bring. So spot on with the description. There's no BS at HK cafes. Sit down, literally within seconds someone comes to you with a good morning. Then I say "A餐, 奶茶, 唔該" (Menu A, milk tea, thank you). I need to make this tomorrow!
I'd love to try! I went to Hong Kong style Western diners for lunch often in Burnaby BC. I'm part Japanese and we also have Japanese style Western Food called "Yoshoku" (Yo = Western Shoku = food) and I love it. Crab cream croquettes, omu-rice, hashed beef rice, yum. Japanese Curry for example was brought into Japan from the British Navy and Ton-Katsu is from the Prussian/German land forces. Pasta Napolitan which is a ketchup and bacon pasta was influence from post WW2 American/Allied occupation. Western influence in food during the mid and late 1800s and the post-war spread into everyday people's lives. Clothing too. People wore western hats while wearing a kimono, wore boots, and used a cane!
Somehow this is the first time I've seen Lucas. He's such a joy to watch, I could listen and learn from him forever
Yeah it seems he's doing a lot of these videos lately and so glad we need him!
Hi, if you like cooking, feel free to check out my recipes ;-)
Loved his bit on how cultures being exposed to subpar substitutions and processed foods can turn into genuinely nostalgia given enough time. It's why I always laugh when I see alot of folks from the EU scoff at "American Cheese" or "Kraft Mac and Cheese" because "it's not real cheese." I always counter with "you just don't get it" and I love to see people like Chef Lucas stand up for that sort of cultural nostalgia as he did here.
Agreed. This was as much a history lesson as it was recipes.
Condensed soup is arguably a gift to the world while box "mac and cheese' is an abomination? The processed food debate is another topic all together, but heck, use what you have. I would eat this combination with no qualms whatsoever any day. Still curious why North Americans started putting yellow dye in our cheese.
Brian Lagerstrom lightly touches on the same thing in this video for stove top mac and cheese. I subscribed after watching this video. ua-cam.com/video/SINalrmwCcE/v-deo.html
This is a good counter for such people, cos I am a health nut now, but like every British person (or someone from their former colonies, evidently), I will always love Cream of Chicken soup. There's just something about it. Reckon it holds the same value.
Unfortunately for me, I would have to counter with "later life experiences" and "growing out of your nostalgia." Sometimes, you can change as a person and not like foods that you once enjoyed. One such thing for me was processed pasteurized cheese... commonly known as "American Cheese", "Velveeta", or "Kraft Singles" depending on what you know. I totally get it, but I have grown too far away from these foods to ever come back. I have enjoyed cheddar curds, Havarti, Gruyere (Top pick), Provolone (Also super enjoyable), Butterkase, and Camembert just to name a few European cheeses (I don't like Ementaller or Swiss Cheese as much).
As for the Macaroni soup in the video, the way that I grew up with it was chicken stock (using chickens bullion and water or prepackaged chicken stock), overcooking the macaroni, and serving it with Chinese sausage and/or luncheon meat (Spam is the brand name, but I usually saw that my family picked up the knockoff brands) as opposed to ham. No cream of chicken since I was never introduced to that until much later, and many people that I knew had similar experiences. The "Spam" was always seared to bring out the additional aromas of the dish. Ovaltine and Horlicks were the drinks of choice that I knew growing up, though it can be attributed to my parents' opposition to me drinking coffee at an early age.
Some of the foods that I consider nostalgia are still great, while others have atrophied in my memory with each passing minute. Macaroni Soup was part of the former, while American Cheese is part of the latter. Maybe it's just me, but I don't like the gummy texture of cold, congealed American Cheese, though in a few certain applications which are the exception, I will enjoy having this. On the other hand, I will enjoy a slightly elevated version of macaroni soup for nostalgia, and also for the enhanced taste. Part of me wants to use chicken sausage or leftover oven-roasted chicken instead... for my brother doesn't like eating much pork.
Yeah Im British and generally like American fast food - but the cheese no, it just isnt a substitute for the real stuff
I think it's because a lot of Americans heap scorn on British food.
It’s really interesting how macaroni soup further evolved when it came over to Singapore. We don’t use cream of chicken, instead, we boil up chicken broth. So the soup is a clear chicken broth, some slices of chicken, ham, topped with fried shallots/garlic and coriander.
The macaroni soup at the Hong Kong cafes in Vancouver often have clear broth too but not with shallots/garlic and coriander topping.
@@SquidandCatAdventures you gotta try it. At the very least, add a dash of sesame oil.
Yes! and I make it when I’m sick because it’s comforting. Also we are fresh French bread with condensed milk and butter. Grandpa would go downstairs and buy it from the market.
@@tanyasealark totally awesome. Sprinkle some sugar and the texture would be just right. Like some cheap Asian copy of Dutch butter cookies.
That sounds better, and also still something you can easily do yourself. Part of this balanced breakfast??!!??
I love how Lucas talks. I can't put my finger on it, but he's passionate and sharp as a tack.
More of Lucas. He’s gonna rocket to the top. Knowledge and passion is life.
I came for the food but stayed for the history lesson. This man is phenomenal - and his passion for both cooking and storytelling really comes through.
I could watch Lucas talk about foodways, history, cooking, and nostalgia all day. Please please keep this series going
I'm so happy that this is a video that exists. I never thought my childhood food experiences would become this accessible, thank you so much Lucas for bringing this so beautifully
The breakfast of my childhood. It's SO nice seeing comfort foods that I grew up with being given recognition on a non HK based forum. Thank you Lucas and Munchies!
I keep getting those goose bumps while watching this video. Thank you Lucas for explaining 茶餐廳 in such a detail and correct way. I feel so homesick and nostalgic after I left HK for like only 2 months, and I realized the main reason is I miss 茶餐廳 sooo much. Again thank you Lucas for this amazing video.
When he said, "Hong Kong people can't cook without package directions", I felt that.
When he said, "the free tea is used to wash your dishes/utensils", fuck yeah we do.
yep i'm toisanese and in chinatown we do that lol. wash dishes with tea.
I feel like one day if i can travel, I will be glad I watched this video.
Went to Hong Kong a few years ago, and I drank the free tea without ever knowing LMAO I even asked for refills
And I thought that was only something my mom would do LOL
So the free tea is used to wash the dishes/utensils that are AT the table? Sorry for ignorant question, I just didn't fully understand what he meant.
I was born and raised in Canada, but my family is from Hong Kong. Going to a HK Cafe anywhere in the world reminds me of my family and upbringing, as going to these restaurants were always a treat. Yeen Yeung is my all-time favourite drink, and boy does it give you energy!
Another staple for me is the HK style peanut butter french toast 😋
Holy. The way he presents his food knowledge and passion is SO AMAZING. Nostalgia mixed with deep cultural knowledge.
Also, as someone who spent a good number of years in Hong Kong during Uni, even I managed to learn some things or two despite frequenting chaa chan tengs a lot
Loved this! Not only limited to a culinary journey, but a cultural and historical one too. Thank you Lucas for sharing with us your childhood memories and enriching us with your nostalgic meals.
Would love to see Lucas cover the bakery scene in Hong Kong, especially from the colonial days. My grandfather owned a cha chan tang, and was a baker. He learned to bake in Shanghai around 1925ish from russian bakers. Moved to hk in the 40s, and opened up his balery/resto.
Was your Grandfather Shanghainese?
@@iceomistar4302 no, he was from shangdong
Yes, as a kid I remember Chinese bakery in Kowloon where there was all kinds of bread made fresh each day and the bakery had a red rooster symbol and Russian name which I forgot.
its really unfortunate on that the hong kong baking scene. i live in ottawa, canada. capital of canada. the chinese community used to be very strong in this city. now chinatown isnt china town anymore, it went from chinatown to bubbletea/Pho to japanese korean/ramen and now all these pho restaurants and these rich mandarin kids opening random chinese fast food restaurants that almost no cantonese likes at all.
i cook american chinese food but i aint even that good, still learning, the traditional chinese food is going to be lost art in some cities. also alot of the chinese families that grind their whole life now retired and the 2nd generation all have government jobs, tech and office jobs. alot of cauasian folks do sometimes ask about the traditional food as well. really sad chinese restaurants do not pay for the labour. push out so much food for so little pay and its the big reason why its struggle to go back up there
@@calvinwong365 My wife is from Hong Kong and she loves the trendy "mala" crap that passes for food at most mainland Chinese restaurants nowadays, she can't get enough of it even though I tell her it's a complete rip-off, you can literally get the exact flavor using the mala hot pot soup base blocks they sell at the supermarket, it takes zero skill or knowledge to cook the stuff... All done by a bunch of half-illiterate peasants from Fujian or Henan nowadays... Like modern-day chop suey... I personally would rather have dimsum any day of the week - the old chefs are all retiring because of age/covid nowadays and there's so much skill that's being lost as a result... Now that's a real cuisine, that takes decades of training and dedication, I'm of the opinion that the typical dim sum chef needs to hit a higher skill bar than any Japanese/European cook.
Hong Kong breakfast is one of the things I miss most about Hong Kong. So happy to see this chef being so passionate about our breakfast! Smiling through the video.
Australian Dairy was so good. He just brings me all back to it. The wait, the shared tables, the take-no-shit service, and the food.
The waiters have become very gentle and sweet since the pandemic (They have always been nice to pregnant ladies and people who make sense in fact).
You can feel that they are so less stressed now and they smile a lot.
@@hmleung1871 I have never eaten there. I heard the waiters are not nice and ignore people quite often. It scarce me from trying before the pandemic.
...and the infamous rudeness. lol
As a British Chinese (fam from HK), this is one of those weird culture mixes considering we don't actually have anything like this in the UK! My mum makes a Chinese bougee-fied version with proper pork meat balls, the soup is clean flavoured with salted preserved turnip, a bit of soy sauce and sesame oil, topped off with scallions (we call them spring onions). If you want to go extra, add toasted nori seaweed in the mix. Delicious & simple.
I think the home town of your mom is from Teo Chew (Chiu Chow), the soup you mentioned was from there.
"Harsh and efficient" is the best way to put waiting service at a cha chang tang restaurant, basically know what you want before you even order. I love it.
Lucas is such a charismatic, knowledgeable speaker. i miss Hong Kong so much and can’t wait to be back.
Not only is his knowledge so deep and his explanations simple yet concise, I love the pen in his ear. That's just baller. Please make the Chinese bakery ep next!
This has become one of my favorite recipes! Since I first saw this video I think I've made this at least once or twice a week since. Cream of chicken has become a staple grocery ingredient. The white pepper and sesame oil make such a big difference in flavor, and it's fantastic! This is my new go-to comfort food 100% and I'm so grateful to you for sharing it.
man.. this guy has a wealth of knowledge. I could listen to him talk about food and food history for hours
absolute PLEASURE to watch, listen to, and learn from. Former British India South Asian here.
Munchies might be the best UA-cam food channel. I probably wouldn’t have watched a video about a breakfast in Hong Kong, but it came up in my feed and this was just great. Good storytelling to go along with food always makes it better!
As
I still remember going to the Australian Dairy Company as a kid when I went to Hong Kong for vacation, and it was just a culture shock and a half. Never before had I seen a restaurant run so efficiently before.
This guy is quicky becoming one of my favourite food personalities. Right up there with J. Kenji Lopez-Alt, Josh Weissman, and Sheldon Simeon. This hits home to my culture (Cantonese) and I love learning about all of it.
Sheldon Simeon is the man, but then again I might be a little biased since we're both from Hawaii lol
This all brings me back... I haven't visited a cha chan teng since the 90's (the last time I visited HK) , but my aunts and my mom all cooked eggs and the macaroni soup this way! In fact, I didn't know eggs were supposed to be scrambled any other way until I went for a sleep over at a white friend's house. I always loved going to eat the super thick toast at a cha chan teng with the varying flavours of condensed milk spreads too!
as a Hongkonger who's living elsewhere now, it's so comforting to see this and Lucas is really fun to watch!
Or mistakenly drink it.
This guy is GENUINELY IMPRESSIVE AND ENTERTAINING. Are there any Hong Kong diners in or around NY that I can visit. I’m absolutely fascinated.
Macaroni soup has become a staple in Southeast Asia because of trade and migration. In my country chicken stock is made from scratch or from stock powder and water, then mixed with milk, macaroni and vegetables. Sooo good on a rainy day or winter night.
That’s the only style I’ve seen. Macaroni, frozen vegetables, ham or spam then poured over chicken stock. Served with sunny side egg.
Speaking of HK food, Borscht soup would be a good one to do next Munchies 😏
lol its not from scratch if you started with stock powder
@@carrie_lol yeah it's only from scratch if you breed the chickens yourself, butcher them personally and turn them into stock in the most manual way possible
Hmm never had it before but I can say Cha chan teng only came about in Malaysia in the late 90s
Love this episode as a Hong Konger that moved aboard brings back every memory of my childhood! Thank you.
Growing up in England, these foods feel so similar yet different.
Very interesting indeed!
Its kinda the converse of westernized Chinese food.
@@petraarkian7720 Oddly enough, being from the UK, I barely ate Chinese food until I visited China, which was great. When I went back, I tried a Chinese takeaway and couldn't hack it. A mate of mine is obsessed about Chinese food but has never tried it in China, and I'd be fascinated to know what he thinks of it.
Sometimes I think we have more in common with HK than we have with the rest of europe
Loving the lively discussion (via comments) of the connections between Hong Kong and the UK :)
It more than 'sometime' happens, look at the cuisine in Vietnam, with it's mix of French, and many parts of Africa, India, etc. Basically any country that was touched by colonialism has a unique mix of food, music, cultures. I like this chef, very passionate.
In Malaysia, tea+coffee is called Cham (mixed in Cantonese).
I just love his passion and accuracy! Lived in Hong Kong for two years, and I used to take the escalators to mid-levels just to enjoy their food and that magical macaroni soup and their silky eggs breakfast! Love this video and his accent brings me so many memories!
Now I know where the expression ‘Weak as dishwater’ comes from in respect of weak tea here in the UK. Love your video, and the education xxx
Can we honestly get a whole show with this guy? I love the culture sharing.
One of the most informative food history recipe videos I’ve ever seen!! Hoping one day I’ll get to eat this breakfast in Hong Kong
This was on a completely different level than any cooking video I've seen so far. I feel enriched on many levels.
More of Lucas please! I love these videos :)
Such a genuine and chilled guy, The only chef I've ever seen that didn't give daft substitutions, if you don't have cream of chicken soup then don't make this. He wants you to experience the authentic simplicity of what these dishes can be, awesome vid and simple comforting food :)
You can easily authentically make it with cream of mushroom soup and other places use broth.
If I could give these videos multiple thumbs up, I'd be all over it! Chef is so knowledgeable and his personal interest and relationship to this food and it's history absolutely comes through in the presentation. Thanks so much!
Lucas puts such great detailed descriptions and context into everything here.
i Love that ✨
Lucas needs his own series about Cantonese foods!!
1. bakeries (Portuguese egg tart, pineapple bun with butter, raisin twists, etc.)
2. Singapore noodles/claypot rice
3. Honey Walnut Shrimp and Spare Ribs - are these American dishes that went back to Hong Kong?
4. Dim Sum!
#3 is most definitely not a Cantonese/HK dish. At all.
@@caveman4tw but the steamed spare ribs - one of the dim sum, is HK dish. XD
This guys is such a great, relatable, and enthusiastic story teller of a host. He needs his own show!
Being so used to seeing Westernised Chinese food it is really interesting to see it happen the other way around a reinterpretation- a food remix if you will.
it happens a lot in countries that suffered from colonialism - check out the Vietnamese banh mi too. French colonialism brought over pate (which was still a very high class thing and expensive) and the baguette. The locals just adapted it. In the Balkans where I'm from we have a lot of Turkish and middle eastern foods due to the Ottoman occupation.
@@balkanwitch5747 it was ottoman colonization
@@balkanwitch5747 We don't call it "Suffered", we call it a "Gifted". Speaking as a proud HKer.
Thanks for sharing this beautiful Hong Kong food tradition to the world, its truly precious. it’s my childhood nostalgia, remember it vividly, the morning havung Macaroni soup with sliced ham and scrambled egg’s sandwich when I was a little boy before going to school ❤
He needs his own series. You can see a persons passion for food shines through and I love it 🧡🧡🧡
This is the best commentary I've had about food, restaurants, culture, and history. All cooking shows should be like this.
Ok more of this guy please. The stories were just as good as the cooking. I need a midnight snack after watching that!
This totally fed my soul and nostalgia for Hong Kong during my childhood. I don't remember the cream of chicken used in macaroni, they used mostly clear broth. I remember as a kid, I used to have ham and scrambled eggs every morning with chocolate milk 😂 grade A brain food. I was just thinking of what to have for dinner tonight. Definitely in for some HK mac 💜
This was truly fascinating -- loved his knowledge and history lesson via food. More content like this - fabulous.
I used to study at a school near Australia Dairy Company, your description of the service and food there just mades me miss home even more😭
I fucking love this man, so passionate. Never forgets his root.
The craziest part is when a Chef makes it to Munchies, they wanted to use some fancy knives.
This guy shows up with a traditional cleaver. I love it.
lucas sin and townsends make the only cooking videos i need at this point.
Oh, my goodness, I love this chap. He is hilarious, interesting, and entertaining. A bloody good video.
As a Brit, its beyond weird seeing this
I'm familiar with all the ingredients you mentioned but would never think it could be nostalgic to someone
because it tastes 1000% better than the British version lol
@RandomUserX99 It's not. It really isn't. The nostalgia comes from what this dish represents. This is struggle food. For people in HK, this is what you had because your parents could not afford to have a dedicated kitchen because you reside in a SRO, or they did not have the means to buy food which contained more nutrition. This was the equivalent of dirt cheap fast food on the go, because where you or your parents worked, they were on a time clock and the means to make a living was meager. For those that eat this macaroni dish when they are older, it tastes a lot saltier then it really is.
I learn something every time he hosts. I enjoy him.
I think I'm in love with this chef. The way he talks about food is music to my ears.
I'm a Malaysian but stayed briefly in Hong Kong, can say 奶油多 (condensed milk toast) and their scrambled egg 炒蛋 is so good.
I love how passionate and sarcastic he is. He also hands out tidbits of info.
I like this guy. Great video. Passionate and educational. He’s a man of the people.
This is one of the best videos I have seen on Vice.
This man is so informed and passionate about how food connects us all.
I LOVE Cha Chaan Tengs when in HK! I live in Vancouver and the parallel CCTs there are AS good as HK! It's even funny I am Indian and speak some Cantonese and they don't even bat an eyelash when I order in Cantonese! I love how the aunties serving treat you like you are in their own kitchens and will actually scold you if you don't finish your meal! As food evolves I hope this tradition maintains. Lucas, you are an AMAZING host and I hope you do more videos and maybe get your own show.
There's a lot of Indians in HK who are multi generational and have picked up Cantonese...Chong Qing Mansion was a place I stayed at as an Indian American (Punjabi) and the Punjabi food was so good there
Personal ah-ha moment - tea poured from height. Could not figure out why tea poured from height was better than tea just tipped into a cup. I now have some understanding of this dynamic.
That and - a really good introduction to Hong Kong cuisine.
Did this guy just ruin the "free" tea that I got at the beginning of my meal? I really enjoyed it as part of my experience.
I’ll bet they have fun with that how many times a day!
I love the depth, knowledge and passion of this chef. Al dente IS a Sichuan concept with shredded potato and Sichuan peppercorns...
Thanks for explaining this totally local HK dish! One thing though, the pots Lucas mentioned are probably not the ones shown in the video, those were for making another dish called clay pot rice, instead cooking macaronis
One of the most enthusiastic chefs ever! And what's better is the history he explains! I'm from Singapore and part Cantonese from my grandmother who's from HK.