China
Lau Kin-Wai: Decline of Chinese Cuisine Since the 1950s
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.
Lau founded a number of “private kitchens” in Hong Kong, including Yellow Door Restaurant, Kin’s Kitchen and Kin’s Terrace.
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I have lived 6 year in Asia (Singapore and Taiwan), and I can say that it is very difficult to find chinese cuisine without artificial flavoring. This is too bad, chinese cuisine can be so good when it is well done.
[…] Kin-Wai, som jeg ikke har hørt om før, men som efter sigende er en kendt restauratør i Hong Kong, langer i denne video ud efter det kulinariske Kina. […]
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