Master Chef Builds a Michelin-Starred Taiwanese Restaurant in a Strip Mall – Los Angeles

16September 2020

https://youtu.be/NGbFtTYQpus

00:00:01
This is a caviar the caviar dish is based off of instant breakfast soup that you have a lot in Japan or Taiwan is
00:00:08
called corn potage we get a Kaluga hybrid caviar from China Chinese have yours for sure didn’t want to popular
00:00:14
it’s an interesting way to have caviar because in Chinese food different textures are appreciated and like crispy
00:00:21
isn’t the first texture you resort to so our caviar course is different levels of softness that’s basically a different
00:00:29
texture of egg yolk but we just use it as like a pedestal to kind of keep everything upright so it comes with a
00:00:33
smoked onion cream of sake oh people always have an image of what fine dining should be I think it’s super interesting
00:00:41
for us to challenge those notions and do stuff our way seeing if it gets rewarded in the same manner that stereotypical
00:00:49
fine-dining does some milk that we cooked with corn cob I mean I grew up in an East Asian household like your
00:00:57
parents are always just like if you’re gonna play like you might as well win so in food yeah pretty much like SARS is
00:01:03
the goal I don’t think you’d expect to come to a strip mall and have like a nice tasting
00:01:09
menu but we make deal with what we have it’s 10:30 we’re waiting for our fish to get here
00:01:17
I wake up with night sweats I’m like our entire restaurant hinges on a seafood order yeah we can’t really do anything
00:01:24
until seafood said see if it’s pretty late today this was not this isn’t staged or anything that’s that’s our
00:01:32
fridge for everything 600 plates of food every night that’s our fridge yeah so he’s like finally here you get set it up
00:01:47
over here we’re just working with so much fish and it’s like a time crunch so see who comes in like we’re racing to
00:01:53
break it down and store it properly this is what we get in every day turbo sea bream lobsters crabs oysters Avalon yeah
00:02:00
we’re good we basically have the next like 5 hours like to fabricate everything and turn into a tasting menu
00:02:09
yeah this is a spiny lobster they’re seasonal these are from Santa Barbara it looks like the thing from alien it’s not
00:02:16
as fat as like a Maine lobster it’s really lean they’re closer to like a giant shrimp they’re really strong and
00:02:22
they’re covered in these spikes so that’s the tail it’s a lot more like vibrant than a Maine lobster we’re gonna
00:02:36
make a out of all this roasted like head fence the tails get lightly poached in rice
00:02:44
wine and dashi basically we used to let it sit in the warm poaching liquid and then he’s gonna take it out of the show
00:02:53
unfortunately this is Lalo he’s very handsome this is really lightly cooked so on the outside it’s still a little
00:03:01
bit translucent and it kind of looks like it’s fully cooked but when you bite into it’s a really interesting texture
00:03:06
it’s just like barely set there’s no give it’s and then it gets a roasted sesame vinaigrette over the top it’s
00:03:17
just the sauce that was kind of based on my mom’s cold noodle sauce so this is Alex he’s doing a seabream
00:03:27
for the rock horse today he’s really good at it this is a seabream from Japan that’s pretty bad when I first started
00:03:39
we’d have to get like extra fish just so we didn’t be able to have enough for service so it’s just breakfast yeah but
00:03:49
that’s we’re always willing to at least make that investment and letting someone get better because other places like
00:03:57
buck up once there like give me that like you’re not gonna do this for at least two months and then you get to
00:04:01
revisit in like how the supposed to get better in like another two months really everyone gets to touch everything I feel
00:04:14
like people here a closer and they get better a lot faster than like other places for surfing this is good cure for
00:04:21
ten minutes and then we’ll rinse off the salt and we’ll cured in kombu you just wrap it yeah we always try to call
00:04:30
things by the Chinese version here but Chinese selling it really he brought there so we use English raw fish is raw
00:04:41
fish [Music] this is farm Spanish turbo this is for
00:04:59
basically our most important dish on the menu right now I’ve never really felt like we’re a Taiwanese restaurant so we
00:05:06
started doing the steamed fish I was always scared to do food I grew up eating because you just take it for
00:05:12
granted and people always have a skewed perception of the value of Chinese food you always want to use like a live fish
00:05:18
so they always use like a live to Latvia which is like the only like fishing get at the supermarket so we just wanted to
00:05:24
use something that is a little more like luxurious I guess this is like the rack in the center that we like make a tea
00:05:37
with ginger we have to do like 10 a day every day so should I get the fastest way everyone
00:05:49
has their different style he goes around the center go I hope you go viral for this dude just fastest turbo I think
00:06:02
that’s like that’s everything that we do here you teach someone the basics and they
00:06:06
take it further basically every Chinese household does a version of this it’s uh bravi so after shading get these like
00:06:14
nice little ribbons traditionally it’ll be steamed and then they’ll put ginger and scallion over the top get a little
00:06:20
bit of relish and this would get wrapped around a turbo and then they’ll pour soy sauce over it so like hot soy sauce
00:06:27
essentially creates a broth for the fish this for the turbos dish this is the prophetís port just gets about seven to
00:06:35
like ten different types of soy this is one of the hardest thing to learn for me was this brush because I was like okay
00:06:41
well what’s the recipe there like there’s no recipe a difficult thing to try to master the first time we put it
00:06:49
on was maybe two years ago and you never really know putting something like that on the menu if you can really convey it
00:06:55
the same feeling that you get when you eat it but I think people really got it which was a pleasant surprise ever since
00:07:00
then I felt more confident calling ourselves a Taiwanese restaurant so you want to start steaming crab
00:07:05
this is Dungeness crab this goes into our con Moshi yeah that’s that’s that’s a you
00:07:13
this is Toni close friend of ours / roommate / sous chef he’ll reserve any of the steaming liquid
00:07:22
left inside the carapace and then it will save all the head back and then pick everything else we have so many
00:07:29
steps that we can’t necessarily all fit if something is not temperature sensitive we’ll be prepping the dining
00:07:34
room sometimes he has to make sure it’s uh flip it backwards so all that juice stays in there that’s cold
00:07:42
oh that’s delicious that’s arguably the best part of the curve there’s edition Taiwan where it’s like
00:07:48
tofu or egg tofu either/or and it’s smothered with crab fat sauce this is our version of it this is gonna be all
00:07:56
pigs I’ll break through all these kind of go through that afternoon check for shells or for like a second and third
00:08:01
time these are Avalonia one of like my favorite dishes it’s like our version of three cups chicken so I tell people I
00:08:13
work with abalone every day and then they look at me they’re like what’s an abalone I’m like yeah it’s kind of like
00:08:16
a gigantic snail abalone Tony yeah what’s up so we go through about maybe 45 for a day and that’s a three hour two
00:08:25
for our process just doing the last like touch-up just clean off the edges take off the I don’t know if it’s like new
00:08:30
kiss kind of Lee for sure don’t say new guys it’s like this thick he’s actually on the outside and then this is dashi in
00:08:36
the pot over here two hours to three hours crazy I’m very like low simmer tryna Avalonia is really big in Chinese
00:08:43
culture it’s one of those luxury ingredients that Chinese people really value getting diners used to having
00:08:49
abalone and treating as a luxury ingredients like an education process it’s called three cup because it’s equal
00:08:55
parts sesame oil rice wine and soy sauce so we make our own version here and i marinate the abalone in it so it’s
00:09:03
basically the same flavors but with fresh abalone i think it’s important to like not necessarily adhere to like one
00:09:10
cultures perception of luxury that’s part of sharing our culture right like sharing what we value these are boniato
00:09:17
yams they’re like Japanese roasting potatoes like when I grew up my parents ate these
00:09:21
all the time for suppose at health benefits so this is our CDC Dora also another
00:09:27
roommate we’ve lived together since the restaurant open I didn’t been living
00:09:32
together for years now we get older well I don’t really fight or anything like that
00:09:36
dartie you want to move that up here it just gets boiled and turned into like a tapioca dumpling it’s gonna be our
00:09:41
version of like shaved ice or bubble milk tea it’s almost the exact same flavors but just rearranged
00:09:48
yeah people go apeshit for this thing and it’s slowly holding it in this gets mixed with a certain ratio of tapioca
00:09:54
starch it gets cooked until they’re completely tender all the way through and I get
00:10:05
soaked in Muscovado syrup and then we make a fresh cheese that gets whipped and placed on top of the boba and it
00:10:14
gets shaped brown butter sadly yeah it’s like 4:30 right now we’re gonna get ready for service will do tasters around
00:10:27
five but right now is like what everyone has the muscle this is the cordyceps for our big dish so our meat dish is
00:10:35
basically our version of bread braised meat redgraves means to braise a meat and soy sugar sometimes chilies
00:10:43
five-spice ours is a slow grilled beef and then other components of that dish are red brace so we’re gonna have the
00:10:50
cordyceps [Music] so over the next 30 minutes we’ll keep
00:10:58
continuously rolling it on a grill it doesn’t look like it’s doing anything but like internally the key like travels
00:11:04
inward it’s five o’clock five o’clock every day we taste everything make sure it’s okay
00:11:11
your livers a little salty go a little sake glaze in here tuna this is the turbo soy go little salt and sugar in
00:11:26
this I’ll just a little bit more I don’t have to taste good line up please okay we’re at forty four today fairly smooth
00:11:38
there’s only a seven cover bump at six okay [Music]
00:11:46
we play heads up every day before service the bonding exercise we did right the chocolate sounds close
00:12:43
they’re like the to start restaurants it’s 5:45 we’re about to hit our Russian you start seeing some plates come out
00:12:50
now the first course is a set of three snacks I always say this restaurant has been
00:12:59
exercising me understanding my culture and like finding my identity so the limitations are good it’s pushed us to
00:13:07
be creative with a lot of the things that we do I think they expand how you think and how you execute it challenges
00:13:14
us to be the best that we can be it might represent our perspective well but you want to move into a new space and
00:13:20
shoot for three Michelin stars and do the food that we really want we just don’t want to compromise on
00:13:26
things anymore you’re on seven lobster yeah [Music]
00:13:43
you don’t need a referral um I’m pretty slow yes ordering one rice this is grilled black
00:13:56
cod for the rice of course cooking isn’t a glorified career in East Asian cultures so I just want to not
00:14:07
disappoint my entire family if I don’t succeed remember I was on a different career trajectory when I was in college
00:14:14
and I just suddenly dropped everything to start cooking so I don’t want my parents to feel like they wasted their
00:14:20
efforts on me fire seven cha want the steamed egg custard sort all the crab went into like it’s always a risk going
00:14:28
against the norm but it’s also the point of friction where exciting things happen so it’s exciting to be in like uncharted
00:14:40
ground can I get back for seven please I just feels like you’re championing your
00:14:44
culture and sharing like under-under realized cuisine with everybody [Music]

Source : Youtube

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Interested in being listed on Chefs of Las Vegas Network?

For more information on our listings, advertising, coupons, and mailers, please contact us today!