Can This Iron Chef Turn Panda Express Gourmet-
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00:00 gourmet fine dining food.
00:02 Is that even possible?
00:04 - It's here.
00:05 Almighty Panda Express.
00:06 - Hey.
00:07 - Real Chinese food.
00:09 - Real Chinese food?
00:10 Why, because it's symbol of the panda?
00:14 - This is chicken egg roll.
00:15 - Chicken egg roll, okay.
00:17 Fried spring roll.
00:18 - Oh my God.
00:20 I gotta put on my glasses,
00:21 I gotta see what the hell is this.
00:22 - That's the ultimate dad sentence.
00:24 Let me find my glasses.
00:25 It like every dad out there
00:27 never know what their glasses is.
00:28 It like they all allergic to LASIK.
00:30 What?
00:36 Haiyaa, don't offer your Asian dad fork.
00:38 Don't be disappointment.
00:40 - Need the chopsticks?
00:42 - Well, they have chow mein.
00:45 Chow mein, classic Chinese.
00:46 - Some celery.
00:47 - Wow.
00:48 - They really top it up.
00:49 Is it brown rice, actually?
00:50 - Fried rice.
00:52 - Fried rice?
00:53 - Yeah.
00:54 - They literally just fry it without anything on it.
00:56 - Wait, what?
00:57 - The brown rice, actually?
00:59 - Fried rice.
01:00 - If people confuse your fried rice for brown rice,
01:02 you fucked up.
01:03 Haiyaa.
01:05 This dish don't look good.
01:06 The noodle rice look so lifeless.
01:09 The chicken don't look crispy at all.
01:11 It just looks salty and greasy.
01:13 If this Iron Chef can make this food look gourmet,
01:16 then this video sponsor, Bokksu,
01:18 can make your snack gourmet.
01:19 Bokksu is premium Japanese snack box.
01:22 They work with family business all over Japan
01:24 to deliver authentic treat every month.
01:26 Uncle Roger always so excited
01:27 when new Bokksu come in the mail.
01:29 Just look at this beautiful wooden box for you.
01:32 Basic snack like Pringle,
01:33 never give you something this nice.
01:35 Let's see what we have here.
01:37 This green little thing, let me guess,
01:39 I think in matcha cake or something.
01:41 Mm, tastes good, not too sweet.
01:43 And this thing so cute, got little people
01:45 playing drum on there.
01:46 Ah, a little cracker.
01:48 Good.
01:51 We live in time with the endless amount
01:52 of low quality stuff you can buy.
01:54 But this is something more unique.
01:55 Made a whole experience for your friend and family.
01:57 Because usually you can only get this stuff
02:00 when you explore small mom and pop shop in Japan.
02:02 Uncle Roger gonna give this thoughtful gift to Auntie Esther.
02:05 Maybe she reply to my text.
02:07 So if you want to give the gift of authentic Japanese snack
02:09 and support Uncle Roger channel,
02:11 click link in description and use code UNCLEROGER
02:13 to get $15 off your first Bokksu order.
02:16 - Holy, that oil has been fried for so many times.
02:22 So sweet.
02:24 That is beef.
02:26 - What kind of beef is that?
02:28 Pretty tough.
02:29 What would you rate it out of 10?
02:30 It's honey sesame chicken and black pepper steak.
02:34 - Honey sesame chicken from Panda Express,
02:36 usually too sweet for Uncle Roger.
02:38 - Well, the chicken and the beef, it just tastes sweet.
02:41 I don't know if I need-
02:41 - Yeah, see?
02:42 Both too sweet.
02:43 - So what would you rate Panda Express out of 10?
02:45 - Like to rate this as Chinese food,
02:47 I would give them three.
02:49 - Panda Express, three out of 10 for you.
02:51 This chef so strict, Uncle Roger like.
02:53 Many people say Panda Express food not good,
02:55 but it actually Uncle Roger favorite restaurant.
02:58 If I stuck at airport.
03:00 Airport got some of the worst food on planet,
03:03 but they all stay in business
03:04 because we all stuck there forced to eat their food.
03:07 That why, guess who just open restaurant
03:08 in Malaysia airport?
03:10 Jamie Oliver.
03:11 Haiyaa.
03:12 That Uncle Roger home country also.
03:16 It like Jamie doing this on purpose,
03:17 trying to piss me off.
03:19 Good one, Jamie.
03:21 Good one.
03:22 So egg roll and spring roll too.
03:24 - Oh, the dough is hot.
03:28 Oh my God.
03:30 Garlic.
03:30 - I know.
03:31 - Tastes raw.
03:32 - Spitting.
03:36 Uncle Roger see many auntie do this before.
03:39 You know what I mean?
03:40 - Sorry, children.
03:42 How do I make it better, right?
03:46 Because since this noodle, it tastes so freaking awful.
03:49 I got to rinse everything out.
03:51 So-
03:52 - You're rinsing noodle.
03:53 - So-
03:54 - This a bit unusual,
03:56 but I guess it because he making food
03:58 from food that already prepared.
03:59 So that the only way to get bad flavor out of noodle.
04:03 If someone have to rinse your food,
04:04 that mean your food terrible.
04:06 That how bad Panda Express chow mein is.
04:08 Water improve it.
04:10 Notice how he only rinse noodle, not rice.
04:13 Because once you rinse cooked rice, you fucked up.
04:15 Just ask BBC food.
04:16 - We take the rice separately.
04:20 Fried rice.
04:22 - Ugh, fried rice looks so bland.
04:24 - See that rinse everything out.
04:27 Carry all this bad taste.
04:31 I feel like this food is worse for you than like McDonald's.
04:35 Oh yeah.
04:36 - That the ultimate insult.
04:37 If McDonald's healthier than your food.
04:40 Haiyaa.
04:41 - I want to make a egg crepe.
04:45 - Egg crepe, okay.
04:46 Classic Chinese street food.
04:48 - So just a little dash of cornstarch.
04:51 - Half cornstarch, good.
04:52 Make the egg crepe texture better.
04:54 - Olive oil, just a little bit olive oil.
04:56 - No, no, don't use olive oil for Asian food.
05:00 Iron chef, dad, what you doing?
05:03 Okay, okay, maybe he not doing full cooking video.
05:06 He just picking whatever he have in house.
05:09 And I guess if you make egg crepe,
05:11 the temperature not too high.
05:12 So maybe olive oil, okay.
05:14 And you can tell he actually use this kitchen
05:16 because look how messy it is.
05:18 That mean he use his kitchen every day, that good.
05:21 Transfer to whisk, good.
05:25 - You got oil the pan, oil the pan.
05:28 - Good way to oil pan evenly without using too much.
05:32 Nice, nice, nice thin egg crepe, good.
05:39 - Little egg crepe.
05:40 - Good, good thing he use nonstick pan.
05:46 Uncle Roger love how he just slam pan on counter.
05:49 So much aggression, but don't take it out
05:51 on your cooking utensil, iron chef.
05:53 Take it out on children, that what Asian parent do.
05:57 By the way, smack like button,
05:58 like how this iron chef smack pan on counter.
06:02 - Rice bowl ready, right on top.
06:04 - That already look better
06:05 than that Panda Express bullshit earlier.
06:08 - I am going to cut some corn, you notice.
06:13 - Corn for fried rice, that okay ingredient.
06:15 So let's start the fried rice.
06:17 Onion.
06:19 - Onion, Uncle Roger prefer shallot.
06:21 But again, maybe he just picking whatever he have in house.
06:27 - Lettuce, shred the lettuce.
06:29 - Lettuce okay for Chinese cooking.
06:31 Stir fry lettuce actually taste okay.
06:34 Chive good, ginger good.
06:38 - Garlic or ginger?
06:39 - Ginger, ginger taste nice in the rice.
06:41 Start the rice, fry the rice.
06:43 Now you see notice, this rice has so much oil.
06:46 So I'm just gonna use very little oil.
06:50 Just a little drip of oil, very little.
06:53 - Okay, good point.
06:56 If the fried rice too oily, gonna be soggy.
06:58 Nobody want that.
06:59 No, no, no.
07:02 Haiyaa, Chef Susu, you using metal fork in nonstick pan.
07:07 Haiyaa, why?
07:10 I know you on TV all the time.
07:12 You own so many restaurant, you multimillionaire,
07:15 but don't ruin your nonstick pan like this.
07:18 Haiyaa, wasting money.
07:21 Nice tossing.
07:24 - See the WAP.
07:25 You know what WAP is?
07:28 - WAP, what is WAP?
07:29 - W-A-P, it's an acronym, guess.
07:32 - No.
07:33 - Ah, see, look at that.
07:36 - You know what WAP is?
07:37 Guess.
07:38 - No.
07:39 - The dad just completely shut down his kid.
07:41 (speaking in foreign language)
07:43 This Uncle Roger favorite parenting I see so far.
07:46 Don't bring up WAP on this innocent cooking video.
07:49 Uncle Roger trying to run family-friendly YouTube channel.
07:52 Okay, don't want any of your wet-ass pussy.
07:54 - That is, okay.
07:56 And don't forget all these green beans, all these peppers.
08:00 - Green bean.
08:00 - It's going into the rice.
08:01 - What are you gonna do with it?
08:03 - Get a little vegetable.
08:04 Thank God, dice it up.
08:06 - Nice, nice.
08:08 Uncle Roger like that he chop it up.
08:09 Fried rice, usually you want all your ingredient
08:12 about same size, then you eat, it more satisfying.
08:14 Nobody want to eat fried rice
08:16 and then suddenly long ass green beans smack you in face.
08:19 Haiya.
08:20 - Thank God, dice it up.
08:23 Texture.
08:23 - Ah, hear the rhythm of chopping.
08:28 That is sound Uncle Roger can fall asleep to.
08:33 This not white noise, this Asian noise.
08:35 Uncle Roger gonna play this sound on my Asian noise machine.
08:38 Help me sleep.
08:39 - You know, when you have fried rice,
08:42 you know you have to have a hot pan or hot wok
08:45 because it give a little bit of that smokiness.
08:48 - Correct, it called wok hay.
08:50 - I would say if you want to cook something like that,
08:53 use a nonstick heavy pan, thick pan.
08:57 - Yeah, but then don't use metal fork.
09:00 - Thick pan, little bit of black pepper or white pepper
09:02 is also good.
09:03 - Black pepper or MSG?
09:05 Someone commented that last time he used it.
09:07 - Black pepper is where MSG is in.
09:12 - If enough of MSG is in already.
09:14 - Oh, they already have a lot of MSG.
09:16 - Fake news, no such thing as too much MSG, Chef Suso.
09:19 That the only thing Uncle Roger approved of
09:21 in Panda Express, that they use MSG.
09:23 - Three pieces, they're like five pieces total.
09:27 - So tough, the beef.
09:29 Mince a little bit, rice down.
09:32 - Okay, okay, because the beef so tough,
09:34 he chop it up, easier to chew, not bad.
09:37 Very smart idea.
09:39 - Oh my God, look at that.
09:40 You know how much chicken is there?
09:42 There's just dough.
09:43 How much chicken is there?
09:45 There's no chicken in there, it's all fried dough.
09:47 Oh my God, I'm not using that one.
09:48 There's no chicken in there.
09:49 - Dicing chicken good also.
09:52 - Now, one little dash of water,
09:57 like a little blessing, you know?
09:59 - Blessing, but this not blessing.
10:01 This more like, this more like exorcism.
10:03 You have to get the ghost of Panda Express
10:05 out of your food, take the demon out.
10:07 And in this situation, water and rice okay,
10:10 because you refrying rice,
10:12 but notice he only using few drop of water.
10:14 Not like Jamie Oliver, turning on the whole tap, haiya.
10:18 - This is to help.
10:21 - So it's all good?
10:22 - It's all.
10:23 - Uncle Roger prefer pouring it on side of wok, more even.
10:28 - Open this up.
10:29 - This is a bit of a presentation.
10:30 Fried rice, you know, I grew up with this.
10:32 You know, my dad used to take me to a restaurant.
10:37 Boil,
10:38 boil then, okay.
10:41 - Cute.
10:42 - Noodles.
10:43 What do you have here?
10:45 - Noodle, what are you gonna do?
10:46 - I have just extra oil.
10:47 - Deep fried noodle, nice.
10:51 Classic Chinese plating technique.
10:53 Uncle Martin Yang do the same thing also.
10:55 Few video ago, I review him, go check it out.
10:58 - See, trying to make a presentation.
11:01 Nice.
11:04 Fry, get it nice and crispy.
11:08 I need to do a little presentation.
11:11 - Presentation, you can tell this professional chef.
11:15 When uncle Roger fry rice, I just dump rice on plate,
11:19 that it.
11:20 - Crispy.
11:24 - Nice.
11:25 Is that beetroot?
11:27 (dramatic music)
11:29 This guy can make beetroot look good for you.
11:33 And uncle Roger like how it just decoration.
11:35 Nobody eating it because nobody want beetroot
11:38 in their fried rice.
11:39 Uncle Roger hate the taste of beetroot,
11:41 tastes so terrible.
11:42 You call it beetroot,
11:43 uncle Roger call it purple piece of shit.
11:47 - Down.
11:47 - Good plating.
11:49 - Down.
11:50 - Ooh, very nice.
11:51 - Like a little treasure pouch.
11:53 - Looks so fancy.
11:56 - Mm.
11:57 - Mm, good plating, good.
11:59 - You're not looking one yet.
12:00 - Eh?
12:01 - Well, because it's Chinese.
12:02 - No.
12:03 - Fragrant, I made a egg crepe,
12:05 so they're nice and soft, you can tell.
12:07 Dig it in, texture, it's all about texture.
12:09 A little presentation, it brings in a little bit of that,
12:12 what I call a little modern Chinese, you know?
12:15 - Uncle Roger actually impress Fui Yeo.
12:18 He can turn Pantai Express into this fine dining gourmet food.
12:22 Uncle Roger favorite part is he make rice and noodle
12:25 feel like one dish.
12:26 Usually in Chinese meal, we have rice or we have noodle.
12:30 We never have it as same dish,
12:31 but this guy combine two into something beautiful.
12:35 Good, good.
12:35 - Try it, here, cut into the,
12:37 we can see all the ingredients.
12:39 - Mm, the fried rice color looks so much better
12:43 than at beginning.
12:44 - I like how the rice has more color now
12:47 from the soy sauce and stuff, you know?
12:49 - Nice.
12:50 - Good.
12:51 (chewing)
12:54 - Everybody want that like him.
12:56 - I like how the-
12:57 - Niece and nephew, if you in Toronto,
12:58 make sure to go check out this chef restaurant.
13:00 Hopefully one day Uncle Roger can go eat his food also.
13:03 Fui Yeo.
13:04 Airport food, some of the worst food out there.
13:06 That is why recently Jamie Oliver opened restaurant
13:09 in Malaysia airport.
13:10 Uncle Roger home country,
13:13 like he doing this to piss me off?
13:15 (laughing)
13:21 - Ew, he's raw.
13:23 - Oh!
13:23 Mm, spitting.
13:26 Uncle Roger familiar with this,
13:29 if you know what I mean.
13:30 (laughing)
13:33 Ah, ah, spitting.
13:34 Uncle Roger see this happen before,
13:36 if you know what I mean.
13:37 Uncle Roger trying to run family friendly channel.
13:41 No wet ass pussy on this channel.
13:43 Nobody like beetroot in fried rice, nobody.
13:49 In fact, Uncle Roger hate beetroot so much,
13:51 you call it beetroot,
13:53 Uncle Roger call it purple piece of shit.
13:55 (door slams)