Bangkok Bites: 24HR Chinese Food & Bonus Mark Wiens Interview

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Tonight we escape the noise of the nearby
train market for late night Chinese food at
Little Hong Kong Restaurant.
This is a special meal because this restaurant,
famous for their roast goose, is open 24 hours.
We like it for the familiar Cantonese dishes,
Thai families like it for their Shabu, and
in general it’s a place where you can pig
out on dim sum all night for about $3 per
order.
The menu is enormous and can be hit or miss,
so I recommend ordering some popular starters
like their delicious long beans stir fried
with pork, fried lava filled buns, and of
course shimmery skinned roast goose.
I found some items like their congee average
and their bbq pork below average.
These late night eats were rated a 3.5/5 for
bringing Bangkokians a phenomenal late night
meal.
If this ends up being a post night out or
hangover meal then you’ll probably give
it full points!
Thanks for watching this episode of Bangkok
Bites, subscribe for more tasty tips, and
keep watching this video for a bonus interview
with Cantonese food lover Mark Wiens.
About to have some Cantonese food and these
guys are gonna speak, a little eloquently,
a little emotionally about Cantonese food
and what it actually means to them.
Cantonese food is where so much of Asian food
stems from.
So much influence around the world with cuisine,
often the Chinese food in Europe or North
America stems from Cantonese food.
They may have the greatest reach of any cuisine
in the whole world.
Much more the north of China or South of China
where Chinese food comes from.
But you don’t eat it because it’s the most
influential.
Why do you eat it?
Because I’m half Cantonese!
My grandfather is a Chinese/Cantonese Chef.
He was from Guangchou, but then he moved to
Hawaii.
That’s where he started restaurants in Hawaii.
Definitely a lot of dishes are wok fried and
so definitely the wok is where it originates.
The smoky-ness from the wok dishes are cooked
fast and with a really really hot fire to
give it a scorched flavor, but not overcooked.
So that’s the essence of Cantonese food.
I wouldn’t say it’s too simple, but it is
simple enough that even a lot of moms and
pops they can do the same food at home.
That is what is great about it.
Is there a dish you think of when you think
about Cantonese food?
A dish that I can think of?
Yeah, one that kind of symbolizes the cuisine.
I really like steamed fish.
Steamed fish for me is just a simple soy sauce,
burning oil on top of the shallots and onions,
and ginger, and sesame oil too.
I like that it’s simple but you can also taste
the original flavor of the fish.
That’s what I really like about it.
I have a kind of mixed cultural background
because my mom’s side is Cantonese, but then
they moved to Hawaii and started kind of developing
Hawaiin Chinese dishes.
It’s Cantonese, but at the same time it’s
Hawaiian.
One of the dishes that I grew up eating and
one of the dishes that really warms my heart
is dish called minute chicken and it’s a Cantonese
influenced dish, but at the same time it has
a Hawaiian style to it.
So it was invented by Cantonese chef, who
might have been my grandfather, and now it’s
all over Hawaii.
It’s boneless chicken which is marinated in
simple kind of soy sauce and a little bit
of corn starch and sesame oil.
Kind of simple like that and then it’s just
kind of pan fried, but it’s so good if it’s
done right.
As long as the chicken is juicy and not too
dry.
Just that simple kind of sear, it’s incredible.
It’s often eaten along with something that’s
called cake noodles.
Which again is a Hawaiin Cantonese food.
It’s egg noodles which are deep fried, but
then they are rehydrated.
It’s kind of half deep fried and half that
chewy noodle texture.
So it has the crunchy-ness of a fried noodle
on both edges, but on the inside it’s the
same gooey, sticky, chewy egg noodles.
That is often served with a gravy and with
the minute chicken on top and it’s amazing.

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