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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
محتوای ارائه شده توسط Singapore Noodles. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Singapore Noodles یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.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*
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