it's almost all over the street in Malaysia Usually is uncle riding a bike to sell it and it's cheap, it's our little snack Oh, and i bet you it's definitely way better than these "fancy deco"
Rad cakes always a childhood fave and only thing I'd really eat (besides egg custard tarts lol) when the fam went out for dim sum ... the sauce dips look so yum too! This will be the first spot to try out when I visit Toronto one day
I watched this whole video thinking this restaurant must be in some American city I would probably never get to. But now I realize it's right here in Toronto. I will definitely be going.
Love Hakka food, it's getting to become a rarity these days. The more people who can pass on the cuisine, the better. I hope Alma the best, kudos Chef!
Being Chinese from Kolkata like her, I don't have good fond memories of being in the school run by Irish brothers, it was an absolute nightmare. The Christian brothers and the teachers would abuse the students physically.
We dined at Alma in May and I thought the bao were amazing. Now I understand why. Nice story, we wish your business well, we are glad we encouraged your restaurant.
This was a very well-done vid-from the score to the editing and the interview, everything was top-notch. It was incredibly effective; the next time I'm in the area, I'm definitely going to eat at Alma. Chef, your grub looks AMAZING!
11:38 Chinese people like long things. E.g. long noodles symbolise longevity. Instead of cutting bok choy up and mixing in with the noodles early on. At the final 20 seconds of the noodles and sauce process add long uncut bok choy to stir with the sauce. Then plate the noodles, then plate the bok choy in uncut long strands on the left and right sides of the noodles like a ladies figure and the wanton in the middle on top.
Interesting menu combining Italian and chinese a natural pairing. Food looks great and congrats to the chef and her team impressive can’t wait to visit
I may not find my way to Toronto anytime soon as I am still living in Europe. However, I lived in London and visited Murano and Zucca. Zucca was our weeknight restaurant when it was easier to get bookings and more relaxing than on the weekends. And it is absolutely true, Zucca's food was amazing. She is brilliant.
Wow dear friend you the best keep up the spirit you best chefs God bless you with all the success in your life and your family to dear friend🙂❤ love for Stan Lee in 🇮🇳 dear friend🙂.
Have been working in the kitchen for 45 years. Worked in London, Paris and am currently staying and working in Italy. I get you. Have worked in a 1 Michelin restaurant as a chef doing Mediterranean cuisine in the south of Italy for 15 years. Had my brigate of 8 cooks working in the kitchen alone. And yes, we are nothing without our teams of cooks and dishwashers included too.....
I was intrigued due to the title. My dad and my late grandpa and late grandma were Hakka. I have not hear my dad speak the language. When I was an infant l used to talk hakka, but l learned Dutch Cantonese and Surinam, l lost the ability speaking Hakka. Fun to see fellow Hakka people.
All the food looks absolutely amazing. I love how it's all made from scratch! You know there's a lot of love put into each dish and it can't help but be delicious.
I love her story, energy, and journey to finding her craft. I can tell the food is delicious and can't wait to try it myself when I finally make it to Toronto.
Got sent here by the YT Algo and glad I clicked. I'm absolutely sure you guys will blow up soon, just keep putting in the work. One advice is that during the interview scenes especially at the start, I know that you had two different camera angles with different cameras. The quality switch between the two cameras can be jarring and distracting for the viewer to fully immerse themselves. (which may have been fixed since this video was 2 months ago) ATB
I hope the flavours bang as much as they do with what you get at tiretti iykyk(s/0 to the auntie pork baos and fishball soup). Love that the chinese food culture we have in India is getting global exposure.
Ive eaten at Murano ,modern Italian in london ,amazing food ,her being apart of that team ,i know her food will be exceptional, planning a trip to Toronto 1st thing on my list will be Alma .Shes got a great story.
I was hoping to see some Hakka dishes being served but disappointed to see she is passing off Cantonese or TeoChew dishes as Hakka. Maybe in Canada people less aware.
As a Hakka from South East Asia, I don't see any dish that resembles Hakka food even if it's a modern interpretation of it. Miso cod is Japanese and Char Siu is Cantonese for example.
As in the “radish cake” and the “noodle with big wonton dumplings” dish, the quintessential “Hakka flavours” and “Hakka forms” are amazingly obvious to me ! Of Taiwanese Hakka Cuisine, I have eaten their rice-wrapped dumplings with radish filling in consommé (dried shrimps, chicken, Chinese celery, etc.) - the experience is truly incredible and uniquely delicious !
@@damianrhea8875I agree with the original comment. None of this reminds me of hakka cuisine. Not sure what you mean by form and flavor of the radish cake. It’s a meatless Cantonese radish cake that was sitting in the fridge for a week. Hakka cuisine is known for heavy use of fatty pork belly, fermented flavors and salted vegetables. So maybe the preserved vegetable portion is what you are referring to with the week old radish cake
True. Because Taiwanese is influenced by Japanese. Taiwanese love Japanese culture. Malaysian Hakka is more Hakka than Taiwanese. 😅😅😅 Taiwanese do even recognise themselves as Chinese. Hakka is Chinese! 😂😂😂😂😂😂@@dlk3904
@@ChenHeeTam There are different types of Hakka people with slightly different sub-culture and hence food. Having said that, I do agree that most of the dishes, at least those highlighted on this production, are not quintessential Hakka - per se!! Dry wonton noodles are very traditionally Hakka - at least for the type of Hakka that hail from a village in the Guangdong province; but she made it very different from the ones she probably ate in her childhood. It is definitely not prepared the same way - not technique nor ingredient wise but still has the markings of the traditional stuff. This is why she called it MODERN - which I take as FUSION. It is probably delicious, regardless!!!
There's nothing in her "Bao". It literally means wrap in Chinese. The "Bao" she's making is more commonly known as Man-tou. "Bao" has fillings in it. She needs to understand the meaning of her food.
Bao also generally means bun or bread in Chinese when used as a noun, so she clearly understands more than you. Mantou refers to a specific bread and shape and is not what she is making, but a mantou is still considered a bao. How can you be so confidently incorrect?
@@Kyonqqz Words have meaning, bread is "MianBao 面包“, not just Bao. Because 包 literally means wrap and there is nothing in her 包. When you tell a chinese person something is "bao" and there's nothing in it they will feel cheated. So that's something for you to take note of. Btw that is the worst 馒头 I've ever seen in a restaurant frozen supermarket mantou looks better than that.
“Uhhhh acthuallyyy....” Bro, just stop. No one cares. She’s literally asked the interview question “what is Alma style?” at the beginning of the interview. She’s a gal of Asian Hakka descent who clearly has a very multi-cultural background, and has worked in a wide variety of restaurants. She does bread service with stracchiatella and eggplant fenugreek dip with house made chili oil. What about any of this says “traditional”? Do you think the general dining public knows what mantou are? No of course not. Her techniques are spot on. Coming from the background of a cooking professional with 12+ yrs in the industry you can tell the lvl of kitchen she runs... If you’re only interested in traditional foods, cool. Do that. But like it or not, we all live in a multicultural melting pot/tossed salad modern society. It Literally takes zero effort to move on with your day instead of broadcasting to the world how much of a closed-minded wet towel you are. 🤷🏻♂️
@@frankcandalisa3544 Yes but once filled it's called "Kou Rou Bao 扣肉包”。 Meaning, the mantou becomes a bao once it's used to WRAP something, geddit? Don't argue chinese food with a proper chinese person please.
So proud of you, sis!!!! That’s my sister! Her food is AMAZING! ❤❤❤❤❤
‘Straight A’ Sister Chen! Thanks for showing the 🤍🤍🤍🤍🤍
Is she indian Chinese.. ?
I loved that she is very humble :"i am nothing without my team." Kudo to her!!
She is the BEST!🤍
The Radish Cakes here are insanely good, killer wine list too.
excellent wine list!👌
it's almost all over the street in Malaysia
Usually is uncle riding a bike to sell it
and it's cheap, it's our little snack
Oh, and i bet you it's definitely way better than these "fancy deco"
@@notsocoolright8852how youre able to bet on something so confidently that you havent tried tells me everything i need to know about your character 😂
@@notsocoolright8852took a week to make radish cake is crazy. Normally, it can be done in just one night .
Rad cakes always a childhood fave and only thing I'd really eat (besides egg custard tarts lol) when the fam went out for dim sum ... the sauce dips look so yum too! This will be the first spot to try out when I visit Toronto one day
It's the realest conversation ever ❤. Good luck to the chef!
Thanks for watching! Chef Anna’s the sweetest!❤️
You can feel the passion when she talks about her food process, and life grow up. Amazing, add to my Toronto to try list!
🤍🤍🤍
I watched this whole video thinking this restaurant must be in some American city I would probably never get to. But now I realize it's right here in Toronto. I will definitely be going.
Nice! Please do!!🫶
Right???! I'm making plans to go now!!
@@kyyte YES!!!🤍🤍🤍
Why did you assume American? Toronto has lots of diverse food options.
Love Hakka food, it's getting to become a rarity these days. The more people who can pass on the cuisine, the better. I hope Alma the best, kudos Chef!
Thanks for your support!!🫶
so much work by hand, you must be insanely passionate to open a restaurant.
💯💯💯
Wow this is AMAZING to see a fellow Hakka Chinese and our culture represented here. THANK YOU this is just inspiring and motivates me to keep going!!!
🩵🩵🩵
My last name is Chen too and I am a cook based in San Diego, CA. I wish the best to your success!
Thanks! You too Chen!!⭐️
Come to Singapore! 🇸🇬 🎉🎉🎉
Love, Love, Love Singapore!! Need to go back ASAP!!🤍🤍🤍
Your videos are an inspiration - i have a goal of doing something similar here in Denmark with pizzerias and restaurants, Keep it up!
Thank You very much!!🙏
Do it! Film it! Make it happen!⚡
Being Chinese from Kolkata like her, I don't have good fond memories of being in the school run by Irish brothers, it was an absolute nightmare. The Christian brothers and the teachers would abuse the students physically.
10:02 excellent wanton skin wrapping technique. Simple and effective in 2 steps. Beautiful Chinese gold ingot shape.
We dined at Alma in May and I thought the bao were amazing. Now I understand why. Nice story, we wish your business well, we are glad we encouraged your restaurant.
Thank You!⚡️⚡️⚡️
What a great showcase and behind the scenes! Awesome vid
Thank You Very Much!! More videos coming soon!
amazing restaurant. amazing owner. amazing story. amazing video. amazing editing. amazing everything. thank you.
Thank You Very Much!🙏
loved the video! Worth the long wait... cant wait to see who y'all feature next
Appreciate it! Thank You so much!! More videos coming soon!🫶
This was a very well-done vid-from the score to the editing and the interview, everything was top-notch. It was incredibly effective; the next time I'm in the area, I'm definitely going to eat at Alma. Chef, your grub looks AMAZING!
Wow! Thank You so much for the kind words!! We appreciate you Bobby! 🤍🤍🤍
i thought the binchotan was hot.. until she kept describing the dish... omg big fan of you as of today
🤍🤍🤍
I’m from Kolkata India!!! Although I didn’t know Anna, I feel incredibly proud watching this and hope to try this restaurant when I visit toronto!!
This is so cool! Thank You!🤍🤍🤍
11:38 Chinese people like long things. E.g. long noodles symbolise longevity. Instead of cutting bok choy up and mixing in with the noodles early on. At the final 20 seconds of the noodles and sauce process add long uncut bok choy to stir with the sauce. Then plate the noodles, then plate the bok choy in uncut long strands on the left and right sides of the noodles like a ladies figure and the wanton in the middle on top.
Really excellent editing and top notch cinematography
Appreciate it! Thank You very much!!🤍🤍🤍
She may be a B+ student at her boarding school, but she’s definitely an A in the food dept ❤
😂💯🤍
Interesting menu combining Italian and chinese a natural pairing. Food looks great and congrats to the chef and her team impressive can’t wait to visit
Thank You!!🤍🤍🤍
I may not find my way to Toronto anytime soon as I am still living in Europe. However, I lived in London and visited Murano and Zucca. Zucca was our weeknight restaurant when it was easier to get bookings and more relaxing than on the weekends. And it is absolutely true, Zucca's food was amazing. She is brilliant.
Love this! Thank You for sharing!!🤍
BRB, getting on a plane to Toronto.
YES!!!
Wow dear friend you the best keep up the spirit you best chefs God bless you with all the success in your life and your family to dear friend🙂❤ love for Stan Lee in 🇮🇳 dear friend🙂.
Thank You very much Stan Lee! Your support means a lot!!🤍
Have been working in the kitchen for 45 years. Worked in London, Paris and am currently staying and working in Italy. I get you. Have worked in a 1 Michelin restaurant as a chef doing Mediterranean cuisine in the south of Italy for 15 years. Had my brigate of 8 cooks working in the kitchen alone. And yes, we are nothing without our teams of cooks and dishwashers included too.....
💯💯💯
I was intrigued due to the title. My dad and my late grandpa and late grandma were Hakka. I have not hear my dad speak the language. When I was an infant l used to talk hakka, but l learned Dutch Cantonese and Surinam, l lost the ability speaking Hakka. Fun to see fellow Hakka people.
🤍🤍🤍
as a Ukrainian we also put a bit of potato on the perogie dough to be light fluffier. :P
Nice!!👌
I realized this is from a new channel! Good job at creating such a high quality video!
Thank You!!🩵
Listen her food looks great this all looks amazing but who's idea was that transition at 14:31????? what was that?
Funny how she sounded apologetic when saying she no longer makes the Pi for won ton anymore.
Well done. You are amazing with food and these food combination. 👍👍👍
Thank You!🤍
All the food looks absolutely amazing. I love how it's all made from scratch! You know there's a lot of love put into each dish and it can't help but be delicious.
You know it!🤍
I love her story, energy, and journey to finding her craft. I can tell the food is delicious and can't wait to try it myself when I finally make it to Toronto.
Thank You!!🩵🩵🩵
Got sent here by the YT Algo and glad I clicked.
I'm absolutely sure you guys will blow up soon, just keep putting in the work.
One advice is that during the interview scenes especially at the start, I know that you had two different camera angles with different cameras. The quality switch between the two cameras can be jarring and distracting for the viewer to fully immerse themselves. (which may have been fixed since this video was 2 months ago)
ATB
Thank You!!
I hope the flavours bang as much as they do with what you get at tiretti iykyk(s/0 to the auntie pork baos and fishball soup). Love that the chinese food culture we have in India is getting global exposure.
Sooo good!🫶
amazing episode ! well done
Thank You So Much!!🩵
You can tell by the look of her food that it is simply delicious. Yum!
💯
Thank you for making a vegetarian Lok Ba Go 😋 Haka cuisine is a delicious type of Chinese cuisine, they have lots of flavorful dishes
🤍
I need the recipe for the char siu, please help
such an amazing chef and person.
She really is!!🩵
Ive eaten at Murano ,modern Italian in london ,amazing food ,her being apart of that team ,i know her food will be exceptional, planning a trip to Toronto 1st thing on my list will be Alma .Shes got a great story.
That’s Amazing!! Thank You!🤍
Radish Cakes 🥺
🥺
Great Indian-Chinese food in Calcutta, it's amazing. Large Han Chinese community in Calcutta.
❤️❤️❤️
Yes. They also identify themselves proudly as “Hakka 客家人” !
@@damianrhea8875 Correct, I've had Hakka Noodles in Calcutta
Watching this, I just want to visit Toronto and eat the entire menu.
Yasss!!!🤤
I really enjoyed this.
Thank You!🫶
Wish I had a chance to visit this restaurant ❤
One Day!😉
Sooooo inspiring ! Will definitely visit next time we are in Toronto ! Looking forward to visiting !
🤍🤍🤍
My fav radish cake, i made myself at home because I like it so much
Impressive! That’s really cool!!
👏👏👏
Its harder to make a slab of radish cake than a slab of charSiu
😂
Awesome
✌️
Impressive Chef! Very nice!
Thank You! 🤍🤍🤍
Thanks!
Wow! Thank YOU so much for your kind generous support!!🤍🤍🤍
Good chef great pao🎉🎉🎉❤❤❤❤❤❤❤❤
Thank YOU!!!
Power to her, this is great
Thanks!!🫶
Would love to eat there. :)
I hope you do one day!😊
this is what we want to see, all day, all year...
Love this! THANK YOU!!!
I miss Taiwan and this is real Taiwanese food turnip cake san being chi noodles love it
Big dog chef🥊
You know it!!💪
🇮🇳
Really love this
Thank You!🩵
Need to check this place out she so adorable and very determined!!!
Yass!!
She is real hero of her life , I just want to make radish cakes, awesome 🙌 well done bless you keep going
Thank You for the kind words!!
🤍🤍🤍
"Alma" means in Hungarian "apple".
Cool!🤍
非常完美的影片🎦一個人的精神信仰能給她帶來巨大的能量，從而轉化成此生摯愛的事業，並且愛可以促使你成功❤️祝福Alma生意興隆、蒸蒸日上❤來自上海的愛❤️
Thank You sooo much for this beautiful comment!!🤍🤍🤍
I was hoping to see some Hakka dishes being served but disappointed to see she is passing off Cantonese or TeoChew dishes as Hakka. Maybe in Canada people less aware.
Amazing, you added some flair to your editing style which isn’t always present in other food docu stories. What informs your style?
Thank You! I just try to keep it fun, cool, entertaining with a good pace and most importantly capturing ALMA & Anna’s essence!🤍
@@exceptionalfilms loving your craft! The interviews are so insightful. Thanks for sharing Toronto with us!
@@somefishhere Thank You for the kind words and support! More videos coming soon!!
Great video guys
Thank You So Much!🤍
As a Hakka from South East Asia, I don't see any dish that resembles Hakka food even if it's a modern interpretation of it. Miso cod is Japanese and Char Siu is Cantonese for example.
As in the “radish cake” and the “noodle with big wonton dumplings” dish, the quintessential “Hakka flavours” and “Hakka forms” are amazingly obvious to me ! Of Taiwanese Hakka Cuisine, I have eaten their rice-wrapped dumplings with radish filling in consommé (dried shrimps, chicken, Chinese celery, etc.) - the experience is truly incredible and uniquely delicious !
@@damianrhea8875I agree with the original comment. None of this reminds me of hakka cuisine. Not sure what you mean by form and flavor of the radish cake. It’s a meatless Cantonese radish cake that was sitting in the fridge for a week. Hakka cuisine is known for heavy use of fatty pork belly, fermented flavors and salted vegetables. So maybe the preserved vegetable portion is what you are referring to with the week old radish cake
True. Because Taiwanese is influenced by Japanese. Taiwanese love Japanese culture. Malaysian Hakka is more Hakka than Taiwanese. 😅😅😅 Taiwanese do even recognise themselves as Chinese. Hakka is Chinese! 😂😂😂😂😂😂@@dlk3904
Fantastic food creations but surely not Hakka.
@@ChenHeeTam There are different types of Hakka people with slightly different sub-culture and hence food. Having said that, I do agree that most of the dishes, at least those highlighted on this production, are not quintessential Hakka - per se!! Dry wonton noodles are very traditionally Hakka - at least for the type of Hakka that hail from a village in the Guangdong province; but she made it very different from the ones she probably ate in her childhood. It is definitely not prepared the same way - not technique nor ingredient wise but still has the markings of the traditional stuff. This is why she called it MODERN - which I take as FUSION. It is probably delicious, regardless!!!
any chance if you could share the music score or playlist via Spotify? Your selection is just nice ❤
That’s a great idea! Let’s see if I figure out how to do that 🤔
Thank You @nix0pixo for this really cool idea! The playlist links are posted the description.
Please Enjoy! 🎵
@@exceptionalfilms thank you so much! honestly could not wait for your next video project
@@nix0pixo truly appreciate your support! More videos coming soon!
This food looks so dank
🔥🔥🔥
LOL putting food on big fancy plate doesn't make it good
hacks
There's nothing in her "Bao". It literally means wrap in Chinese. The "Bao" she's making is more commonly known as Man-tou. "Bao" has fillings in it. She needs to understand the meaning of her food.
Bao also generally means bun or bread in Chinese when used as a noun, so she clearly understands more than you. Mantou refers to a specific bread and shape and is not what she is making, but a mantou is still considered a bao. How can you be so confidently incorrect?
@@Kyonqqz Words have meaning, bread is "MianBao 面包“, not just Bao. Because 包 literally means wrap and there is nothing in her 包. When you tell a chinese person something is "bao" and there's nothing in it they will feel cheated. So that's something for you to take note of.
Btw that is the worst 馒头 I've ever seen in a restaurant frozen supermarket mantou looks better than that.
“Uhhhh acthuallyyy....”
Bro, just stop. No one cares. She’s literally asked the interview question “what is Alma style?” at the beginning of the interview. She’s a gal of Asian Hakka descent who clearly has a very multi-cultural background, and has worked in a wide variety of restaurants. She does bread service with stracchiatella and eggplant fenugreek dip with house made chili oil. What about any of this says “traditional”? Do you think the general dining public knows what mantou are? No of course not. Her techniques are spot on. Coming from the background of a cooking professional with 12+ yrs in the industry you can tell the lvl of kitchen she runs...
If you’re only interested in traditional foods, cool. Do that. But like it or not, we all live in a multicultural melting pot/tossed salad modern society. It Literally takes zero effort to move on with your day instead of broadcasting to the world how much of a closed-minded wet towel you are. 🤷🏻♂️
Nathan Man tu is steamed and used hold usually pot roast pork
@@frankcandalisa3544 Yes but once filled it's called "Kou Rou Bao 扣肉包”。 Meaning, the mantou becomes a bao once it's used to WRAP something, geddit? Don't argue chinese food with a proper chinese person please.
YOU GO GIRL!
🫶🫶🫶
I’d go back to Toronto just for this!
🤍🤍🤍