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29: The Cantonese approach to food | Sam Wong, chef and founder of Lucky House Cantonese Private Kitchen
Manage episode 305365065 series 2998388
Singapore Noodles에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Singapore Noodles 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Sam Wong: “What is the Cantonese mentality towards cooking and eating? The Shanghainese prefer to wear beautiful clothes, maybe spend $100,000 on a watch to make yourself look pretty. The Cantonese would rather spend all their money eating the best things – fish maw, abalone. The saying here is that nothing belongs to you until it enters your stomach. This is our thinking."
Wong, chef and founder of Lucky House Cantonese Private Kitchen, shares about the Cantonese approach to cooking and eating, plus: *Why he does not believe in following recipes to the T* *How Lucky House started* *Cooking meats and desserts with charcoal* *Why you should not go into private dining if you don’t enjoy interacting with guests* *Selecting chicken for Lucky House* *Main principles of Cantonese cooking – cleanness, sweetness and freshness* *The most important ingredient in Cantonese cooking* *Two general groups of soups in Cantonese cooking*
76 에피소드
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