Very authoritative, yet very likeable. A man who uses words like "tensile", "coup de gras" and describes the mix of ingredients as "all the chaos" reminds me that language is not only a means of communication but a very beautiful art form. He earned the additional 2 points to get 100 points by slurping his noodles with dignity and pride. Awesome vid delivered by an awesome chef!
Can this guy please get his own show?? Pleasure to watch, informative, and ties everything into an historical context without being off putting. You’ve got a star on your hands!
Love this guy - he is charismatic, confident, and true to himself. The process looked so satisfying from beginning to end. Especially the slurps! Bravo!
'this is a job of a chef, to take a very simple thing way too seriously' amen, this is about putting love and care into what you do and the end result is all the better for it!
Love how seriously he takes food while also making fun of himself for being so serious. Helps him avoids the pretentiousness that’s become synonymous with chefs
From Shanghai and my mom used to make this just with peanut butter, soy sauce, black rice vinegar and sesame oil, sometimes with chili oil on top it's such a a comfort food for me.
I made this recently and topped it with shredded cucumber, boiled shrimp, and a boiled egg sliced in half. It was a hit! Great for a summer weeknight meal!
Watched this again after 2 years😊 That slurp's worth is more than a thousand words. It expresses appreciation, it has a physiological benefit of incorporating air into the mouth and naso-pharangeal cavity that enhances perception of different tastes, it is an expression of pride for the culinary richness of his culture and it is an excellent exercise to improve breathing and swallowing coordination. Chef Lucas Sin is hands-down the best teaching chef in UA-camland. Well done, maestro!
I've been following him since last year when Covid was really bad and he was cooking meals for first line workers. He occasionally posts 'how to cook xx' stories. Great to see here on UA-cam.
in Beijing dumplings are usually served with lao chen cu (老陈醋）which you can pick up in any Chinese market, if you were missing that Beijing taste. I am a fan of having dumplings with non-traditional sauces like balsamic or whatever western hot sauce. a friend from France swears by Dijon mustard, haha.
I discovered Lucas in quarantine through his awesome Instagram stories. Love seeing him being featured here. Just something about him is likable. Confident, but not pretentious, I think.
Absolutely in awe of the young man. He explained so well, could see his passion and his knowledge through his cooking and explanation. Excellent recipe! Off I go to look for Chinese sesame paste
I love making sesame noodles. I learned so much about trying how to “up” my game from your ideas. Thank you! Fantastic and clear presentation and explanation.
I would like Lucas Sin to host my life. To narrate the thoughts in my head. Actually, no, I'd rather hear his thoughts any day. Please give this man all the airtime ever.
Lucas, as always your instruction are for those that REALLY LISTEN. Watching your shows as background is a shame, I've found more brilliant observations and instructions in your cooking style which could easily be overlooked. Keeping your head-down and listening carefully (as if you were going to be tested later) is such an asset. You are seriously a man that is well trained as highly observant and I wish all of your audience treats your valuable instruction with attention to detail and appreciation for the superb training that comes from it.
So interesting how different it is as, in Korea, we always wash the noodles after cooking and strip the starch off the noodles after boiling to maintain it's shape and the buoyant texture
Love the presentation of this guy! Everything is done for a purpose and, most importantly, he explains exactly why while he strives for that perfect noodle dish. Haven't seen this channel before, but would love to see more content from this chef!
I’ve been making this type of sesame noodle dish for years based on guesswork. I just tried again using your tips with a few adjustments and wow-it turned out so good. I usually rinse my noodles but tried it without this time and it was more chewy and tasty. I’m vegan so I used veganaise instead of mayo and it really added something. I only had a tiny bit of dofu ru left so used a dollop of miso and that seemed to work. In Taiwan at vegetarian restaurants this dish is often garnished with slivered cucumber and carrot, so that’s what I did. Can’t wait to try it with sichuan pepper oil when I can get a hand on it! Thank you so much for sharing !!!! I can now make this dish with confidence and share with others.
this was SO good, nice amount of acidity from the vinegar to balance the richness. i thought it was too much sauce but it wound up being the perfect amount. respect to lucas for a well written recipe!
As a native Beijing guy, I have to say this recipe has blown my mind. I can tell it is authentic & brave & creative without even taste it. I think it would be interesting if Lucas may have a chance to come to Beijing and taste Xinchuan chilled noodle 新川凉面.
yeah, I'm looking forward to trying this recipe. I used to get something like these noodles 鸡丝冷面 at a few Sichuan restaurants in China, tried to reverse engineer the recipe myself, but I can tell just by the list of ingredients this will be closer to those restaurant recipes, just add shreds of chicken, cucumber and carrot.
This video came up on my UA-cam Home Screen for the first time today. Listening now, this afternoon. Have not seen your channel before, but you have such a down to earth way of explaining the how's and why's of doing things the way you do that it's clear that these methods are the best! I have loved foods from around the world since before I was twelve. Everyone would come to our house to practice/rehearse; Everyone brought a dish and a story. Thank you for sharing this extraordinary recipes! Lovely!
Chef slurps his noodles in such a cool out way! I love it he’s so engaging and personable. I’m going to try this recipe after I go shopping! And slurp those noodles as loud as I can!
Even though I am in the dead of winter, Lucas’ recipe is so good that I will not wait for summer! My grandmother’s cook was from Shanghai and we enjoyed cold noodles every summer. This brings back fond memories. Thank you!
Fellow chef here and the way he explains the development of dishes with context and history is light years better than any other young working chef out there. Kicks the crap out of that rude Food Lab guy.
Love Lucas! When I watching how he makes that dish, I’m already drooling. But with those slurps. I wanted to grab it directly from the you tube, and eat it immediately. His foodie style is contagious. 😂
So friggin good. Truly off the hook. Don't miss a step and you will arrive at a tasty destination - with the right amount of chew and the perfect balance of flavors. Thanks, Lucas!
I love this so much he has so much HK / Canto in him. The tooth suck, the usual pencil/pen behind the ear. Lucas feels like you pulled him from a HK Tea Time restaurant and refined him a little bit.
The best part of Lucas' vids are his tastings at the end. Huge bites of whatever is, like we all would take, and then the enjoyment of the flavors that aren't fake like on some channels. Really makes you want to make the dish. That egg roll video he did - yeah just like my mom made and I will attempt this year for sure.
Made it yesterday and it came out delicious. The sauce is dark and deeply nuanced, almost like a mole' or chocolate sauce. So yummy! This recipe is definitely a keeper. Thank you, Chef!
just another tip, hot water helps smooth out the clumps faster than cold water, so if you don’t have a whisk or don’t want to break it out, use hot water. I usually use noodle boiling water
Wow, tremendous! Nice video, great presentation. So much UA-cam stuff is about being "easy", I always love it when someone is trying to do a GOOD JOB, do it "properly"!!! Sesame sauce is always going to be good, but here maybe it's VERY good, plus we learned a few things about how to handle noodles for cold dishes, this has never come up before. I wanted to cheer at the end of this video, what a treat!
nicely done, this dish has been famous as a local delicacy in shanghai for many years, when I grew up in shanghai, every single street had a little shop that offered summer time delicacy chilled seseame noodles, and chilled meat sauce noodles and wonton. back then chefs poured the cooked noodle on steel board to cool it, with fans blewing the noodles. Hot summer and delicous shanghai local food. I wish I could go back to enjoy that soon.
The way you talk is seriously an extra additional to watching this beautiful recipe! I smile so many times unknowingly!! Your energy is really amazing!! Loved the recipe btw,time to try!
I am a huge fan of cold noodles and need to try this. You talking about how you cut scallions being self care made me laugh. I love it! I found you from your tofu video. I don’t eat the animals, so I look for new ways to enjoy tofu. Thanks so much for sharing. Love your videos and can’t wait to watch more!
There was a place in the city that my Dad used to bring me home to NJ. Nothing compares to it. Cold noodles out here taste like spaghetti and Peanut butter. I am sooo trying this!
Lucas - thanks soooo much for this. Have been craving cold noodles and authentic sauce for decades after leaving NYC and haven’t found great here in San Fran. Now can make my own - recipe is spot on and better than remembered from NYC. Hope to visit one of your spots one day.
I love cool noodles! I would order a dish of cold noodles with sauce and fresh veggies from a local Vietnamese joint nearly every week when I lived nearby. Just a super refreshing, clean comfort food.
I tried for the first time in chinatown/NYC 40 + year ago. Have been making homemade variations since then, this one is next. Original was great and next day too, bought 2 portions to go after tasting!
Love chilled noodles. I was blown away by the tip to put the noodles in the fridge instead of the ice water bath. I'll try that next time. Looks great!
Love how he has plated the dish for the camera. It looked like it didn't have enough sauce while watching for the side. But it looked awesome when looked from the front.
I made this dish tonight and it was a hit! Thank you for sharing your recipe with us! I appreciated all the time, effort and love that was put into this recipe.💝
Very authoritative, yet very likeable. A man who uses words like "tensile", "coup de gras" and describes the mix of ingredients as "all the chaos" reminds me that language is not only a means of communication but a very beautiful art form. He earned the additional 2 points to get 100 points by slurping his noodles with dignity and pride. Awesome vid delivered by an awesome chef!
Wow…..couldn’t have put it better myself…..💫💫💫
@@frasersgirl4383 Guy is hands-down awesome. They should hire him as spokesperson to jack-up vaccinations in places where there is resistance...hehehe
Some say, his pretty chill
His English major at Yale is really shining through in this video lmao
@@emilpereira1442 we cut noodles all the time. We bite off noodles all the time. Quit gate keeping noodle eating. You sound hysterical.
Can this guy please get his own show?? Pleasure to watch, informative, and ties everything into an historical context without being off putting. You’ve got a star on your hands!
I told Lucas Sin a year ago that he needs his own show or channel. One of the BEST and informative Chefs on the current culinary scene.
@@josephsf2452 Definitely agree. I keep seeing his videos popup on different cooking/food channels but never in one place which seems odd?.
Loved every single dish he cooked
I completely agree
Yes! Seconded! Would watch. Would pay to watch.
Agree. He's articulate, process driven but also adds a little bit of culinary history and context to all the stuff that he makes.
I feel like I paid for a 10k cooking course. He explains the ingredients - plain and simple.
Love this guy - he is charismatic, confident, and true to himself. The process looked so satisfying from beginning to end. Especially the slurps! Bravo!
'this is a job of a chef, to take a very simple thing way too seriously'
amen, this is about putting love and care into what you do and the end result is all the better for it!
Lucas should have his own series ...
can we please get this man a Netflix special? Jfc I would watch this man all freaking day
Love how seriously he takes food while also making fun of himself for being so serious. Helps him avoids the pretentiousness that’s become synonymous with chefs
I LOVED that description of chefs as people who look at something very very simple and take it way too seriously
Not only is this dish simple but oh so yummy. Lucas you have a great presence, can't wait to see more.
“This is self care right here. Don’t cut it like a maniac.” 😂❤️
Please have lots more of Lucas’ cooking. I’ve found most of his recipes so far to be easily veganized
Subscribe to this channel and stay tuned for more! 😎
@@foodandwine Excellent! He's also an excellent on-camera personality
Eat more vegans...
From Shanghai and my mom used to make this just with peanut butter, soy sauce, black rice vinegar and sesame oil, sometimes with chili oil on top it's such a a comfort food for me.
Lucas is so charming and his excitement about the food is really contagious! Would love to see him preparing the chile oil he used at the end.
I made this recently and topped it with shredded cucumber, boiled shrimp, and a boiled egg sliced in half. It was a hit! Great for a summer weeknight meal!
Watched this again after 2 years😊 That slurp's worth is more than a thousand words. It expresses appreciation, it has a physiological benefit of incorporating air into the mouth and naso-pharangeal cavity that enhances perception of different tastes, it is an expression of pride for the culinary richness of his culture and it is an excellent exercise to improve breathing and swallowing coordination.
Chef Lucas Sin is hands-down the best teaching chef in UA-camland. Well done, maestro!
I made this and sent it to Taiwanese Consulate people in my country about two years ago. Until now they keep requesting me to send them again ❤
Lucas Sin is the greatest chef on YT that's not really on YT. He needs his own channel, but is to busy being a real chef. xD
I've been following him since last year when Covid was really bad and he was cooking meals for first line workers. He occasionally posts 'how to cook xx' stories. Great to see here on UA-cam.
"balsamic is a good substitute"
in Beijing dumplings are usually served with lao chen cu (老陈醋）which you can pick up in any Chinese market, if you were missing that Beijing taste. I am a fan of having dumplings with non-traditional sauces like balsamic or whatever western hot sauce. a friend from France swears by Dijon mustard, haha.
I am on the opposite I make salad using the Chinese vinegar as sub to Balsamic 😅
His skin is very glowing glass skin… as a chef who exposed to flame and heat… just wow!!!
I'm glad I'm not the only who noticed. Was waiting for someone to say so! He's beautiful!
I could watch and listen to Lucas Sin all day!
I discovered Lucas in quarantine through his awesome Instagram stories. Love seeing him being featured here. Just something about him is likable. Confident, but not pretentious, I think.
Why did I fall in love with the chef….
He’s brilliant. This man should be GLOBAL
Absolutely in awe of the young man. He explained so well, could see his passion and his knowledge through his cooking and explanation. Excellent recipe! Off I go to look for Chinese sesame paste
I love making sesame noodles. I learned so much about trying how to “up” my game from your ideas. Thank you! Fantastic and clear presentation and explanation.
I would like Lucas Sin to host my life. To narrate the thoughts in my head. Actually, no, I'd rather hear his thoughts any day. Please give this man all the airtime ever.
Lucas, as always your instruction are for those that REALLY LISTEN. Watching your shows as background is a shame, I've found more brilliant observations
and instructions in your cooking style which could easily be overlooked. Keeping your head-down and listening carefully (as if you were going to be tested later)
is such an asset. You are seriously a man that is well trained as highly observant and I wish all of your audience treats your valuable instruction with attention to detail
and appreciation for the superb training that comes from it.
Explaining why you’re using each ingredient and what it adds to the dish -- yes yes yes yes THANK YOU!!!!!!!
So interesting how different it is as, in Korea, we always wash the noodles after cooking and strip the starch off the noodles after boiling to maintain it's shape and the buoyant texture
Love the presentation of this guy! Everything is done for a purpose and, most importantly, he explains exactly why while he strives for that perfect noodle dish. Haven't seen this channel before, but would love to see more content from this chef!
Glad you enjoyed it! 😊
Lucas Sin is a national treasure.
I’ve been making this type of sesame noodle dish for years based on guesswork. I just tried again using your tips with a few adjustments and wow-it turned out so good. I usually rinse my noodles but tried it without this time and it was more chewy and tasty. I’m vegan so I used veganaise instead of mayo and it really added something. I only had a tiny bit of dofu ru left so used a dollop of miso and that seemed to work. In Taiwan at vegetarian restaurants this dish is often garnished with slivered cucumber and carrot, so that’s what I did. Can’t wait to try it with sichuan pepper oil when I can get a hand on it! Thank you so much for sharing !!!! I can now make this dish with confidence and share with others.
this was SO good, nice amount of acidity from the vinegar to balance the richness. i thought it was too much sauce but it wound up being the perfect amount. respect to lucas for a well written recipe!
As a native Beijing guy, I have to say this recipe has blown my mind. I can tell it is authentic & brave & creative without even taste it. I think it would be interesting if Lucas may have a chance to come to Beijing and taste Xinchuan chilled noodle 新川凉面.
yeah, I'm looking forward to trying this recipe. I used to get something like these noodles 鸡丝冷面 at a few Sichuan restaurants in China, tried to reverse engineer the recipe myself, but I can tell just by the list of ingredients this will be closer to those restaurant recipes, just add shreds of chicken, cucumber and carrot.
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This video came up on my UA-cam Home Screen for the first time today. Listening now, this afternoon. Have not seen your channel before, but you have such a down to earth way of explaining the how's and why's of doing things the way you do that it's clear that these methods are the best! I have loved foods from around the world since before I was twelve. Everyone would come to our house to practice/rehearse; Everyone brought a dish and a story. Thank you for sharing this extraordinary recipes! Lovely!
Get this guy his own cooking show, he is a natural
This guy needs his own channel!! Love his work 💜
Chef slurps his noodles in such a cool out way! I love it he’s so engaging and personable. I’m going to try this recipe after I go shopping! And slurp those noodles as loud as I can!
I love that saying, this is a chef take a simple thing way to seriously. Awesome.
Even though I am in the dead of winter, Lucas’ recipe is so good that I will not wait for summer! My grandmother’s cook was from Shanghai and we enjoyed cold noodles every summer. This brings back fond memories. Thank you!
Well, I am liking this chef! He’s very articulate. He shows a depth of technique. He’s affable. He’s a rising star.
We agree!
'The clump that I see in front of me'. This man understands.
He’s so good at explaining and describing! I feel like i really understand the reason for every step
Give this man his own cooking show!
He's got a restaurant to run.
Give this guy his own show already!
literally impossible to not love this dude.
I love how you said that slicing your scallions nicely is self care! ❤
Fellow chef here and the way he explains the development of dishes with context and history is light years better than any other young working chef out there. Kicks the crap out of that rude Food Lab guy.
Classic Chinese street food dish.
Love your theme, so glad to have found you
Didn't know I'd have a new chef crushie today but here we are! Glad to have come across Lucas, more more more of him please!
I love this man - can't wait to see more from him!
Support from Hong Kong!
Love Lucas! When I watching how he makes that dish, I’m already drooling. But with those slurps. I wanted to grab it directly from the you tube, and eat it immediately. His foodie style is contagious. 😂
this guy has a really great vibe. authentic food, but fresh
I absolutely love this Chef! Agree with all of the comments that he deserves a show.
So friggin good. Truly off the hook. Don't miss a step and you will arrive at a tasty destination - with the right amount of chew and the perfect balance of flavors. Thanks, Lucas!
These are amazing! Lucas is the man!
I made this. Followed the recipe exactly. And when I tried it, my brain exploded. Thanks.
I love this so much he has so much HK / Canto in him. The tooth suck, the usual pencil/pen behind the ear. Lucas feels like you pulled him from a HK Tea Time restaurant and refined him a little bit.
Love him!!! “Do it because you love yourself” LOL
That first slurp thooo - the most satisfying cold noods moment🤤
Why do I watch these amazing food videos when I’m hungry at night. That slurp at the end!
The best part of Lucas' vids are his tastings at the end. Huge bites of whatever is, like we all would take, and then the enjoyment of the flavors that aren't fake like on some channels. Really makes you want to make the dish. That egg roll video he did - yeah just like my mom made and I will attempt this year for sure.
Made it yesterday and it came out delicious. The sauce is dark and deeply nuanced, almost like a mole' or chocolate sauce. So yummy! This recipe is definitely a keeper. Thank you, Chef!
Would be great if he has a restaurant in Hong Kong! The guy is reinventing authentic Hong Kong dishes!
Yo this guy's the best chef on UA-cam
just another tip, hot water helps smooth out the clumps faster than cold water, so if you don’t have a whisk or don’t want to break it out, use hot water. I usually use noodle boiling water
Lucas is a great presenter. More from him please.
Love Lucas’s recipes. Love how he takes a classic recipe and modernises it and makes it his own
get this man a show
Wow, tremendous! Nice video, great presentation. So much UA-cam stuff is about being "easy", I always love it when someone is trying to do a GOOD JOB, do it "properly"!!! Sesame sauce is always going to be good, but here maybe it's VERY good, plus we learned a few things about how to handle noodles for cold dishes, this has never come up before. I wanted to cheer at the end of this video, what a treat!
When Lucas Sin tells me to subscribe to something and I automatically do it without thinking.
We need more Lucas
the most beautifully done cold noodle I have ever seen, can't wait to try it in my own kitchen.
nicely done, this dish has been famous as a local delicacy in shanghai for many years, when I grew up in shanghai, every single street had a little shop that offered summer time delicacy chilled seseame noodles, and chilled meat sauce noodles and wonton. back then chefs poured the cooked noodle on steel board to cool it, with fans blewing the noodles. Hot summer and delicous shanghai local food. I wish I could go back to enjoy that soon.
I just attempted this recipe for AAPI Heritage month potluck, it was the biggest hit of the night !!
This is an absolute work of art.
The way you talk is seriously an extra additional to watching this beautiful recipe! I smile so many times unknowingly!! Your energy is really amazing!!
Loved the recipe btw,time to try!
"Don't cut it like a maniac." I love this guy. Such creative use of language. He also knows what he's talking about. Bravo, sir. 🅰️➕➕➕➕➕➕➕
Great explanation from Lucas as always
I see Lucas, I click.
I am a huge fan of cold noodles and need to try this. You talking about how you cut scallions being self care made me laugh. I love it! I found you from your tofu video. I don’t eat the animals, so I look for new ways to enjoy tofu. Thanks so much for sharing. Love your videos and can’t wait to watch more!
Thanks a lot, I have been looking for this recipe a long time . And you took it seriously. That makes these 11 minutes worth watching at.
Adding toasted peanuts for additional crunch is great too imho
There was a place in the city that my Dad used to bring me home to NJ. Nothing compares to it. Cold noodles out here taste like spaghetti and Peanut butter. I am sooo trying this!
Lucas - thanks soooo much for this. Have been craving cold noodles and authentic sauce for decades after leaving NYC and haven’t found great here in San Fran. Now can make my own - recipe is spot on and better than remembered from NYC. Hope to visit one of your spots one day.
Wow Lucas.. you are my go-to YT chef now. Yummmmyyyyy.
Best thing i have ever made. the taste is unreal.
I love cool noodles! I would order a dish of cold noodles with sauce and fresh veggies from a local Vietnamese joint nearly every week when I lived nearby. Just a super refreshing, clean comfort food.
I tried for the first time in chinatown/NYC 40 + year ago. Have been making homemade variations since then, this one is next. Original was great and next day too, bought 2 portions to go after tasting!
Love chilled noodles. I was blown away by the tip to put the noodles in the fridge instead of the ice water bath. I'll try that next time. Looks great!
This dude is great. Efficient, passionate and super-charming.
His charisma 💯💯
Oh dear… I’ve got a new crush! He is immediately likeable. Great communicator, knowledgeable and passionate about his craft. Love love love
I love your commentary and sense of humor!
Love how he has plated the dish for the camera. It looked like it didn't have enough sauce while watching for the side. But it looked awesome when looked from the front.
Ridiculously delicious. I highly recommend making your own chili oil. You can control the ratios of each aromatic more efficiently and the oil itself.
I made this dish tonight and it was a hit! Thank you for sharing your recipe with us! I appreciated all the time, effort and love that was put into this recipe.💝
I really enjoy Lucas Sin as a teacher. Excellent video.