Lau Kin-Wai: Decline of Chinese Cuisine Since the 1950s
Aug 13, 2008
Lau Kin-Wai, a well-known Hong Kong chef and restaurateur, laments in this video that the pace of cooking in modern-day China has destroyed the country’s cuisine.
Kin, who shuns use of MSG and artificial flavoring, prefers cooking that takes time and uses natural ingredients.
Tonight I ate the Yellow Door, one of the “private kitchens” Kin founded in Hong Kong. These are tiny legal restaurants set up in apartment buildings. The at Yellow Door was a delicious set menu with no choice in order for the chef to make sufficient quantity/quality dishes. We must have eaten 15 different dishes for HK$288 (US$36).
At Kin’s Terrace, Kin has a 70-year old chef who cooks dishes like salty chicken that take up to an hour to prepare. The system of salting the chicken by hand, compares with a 15-minute method of soaking it in salty water that many younger chefs use.