• 3 months ago
Transcript
00:00Open the fridge.
00:02Open the fridge.
00:10The fridge is the fridge of your family.
00:13I love my fridge.
00:17Have you had breakfast?
00:18You can have two more bites.
00:19Great.
00:20You can have it.
00:21I don't think there's a breakfast that's more fun than this.
00:25The first tip is to put the leaves on top.
00:28That's right.
00:29I started my business here.
00:31I opened my first dessert shop here more than ten years ago.
00:34Ten years ago, there were no people here at night.
00:37Because there were a lot of cars.
00:38Then I slowly opened a small shop.
00:41And it became a very special community.
00:44You're holding a ball.
00:45You have a lot of muscles.
00:46That's right.
00:47Master Kiu is me.
00:49Old technician.
00:50I have an old technician.
00:51I've been working there for more than ten years.
00:53I think old technicians have a lot of humanity.
00:55Okay, the third one.
00:56193?
00:57Is 193 an old technician?
00:59I've never seen 193 before.
01:01If I see him today, I'll be really happy.
01:12I came to a restaurant today.
01:14Although it's a shop, it feels like a big stall.
01:18And it's very Hong Kong style.
01:21The food is all home-style dishes.
01:24Mushroom meat, golden shrimp.
01:26It's a very authentic big stall.
01:29Stir-fry.
01:30It should be very lively.
01:33Let's see what the kitchen is like.
01:35It's very clean here.
01:38Did you pick it up?
01:40Is it usually like this?
01:41There's a steamer.
01:43This should be bone soup.
01:46These are the stir-fry.
01:49It's ready to serve.
01:50Everything is done in order.
01:53After the stir-fry,
01:54you have to put it down and stir it.
01:56After that, it's ready to serve.
01:58Everything is done in one turn.
02:00This is a very fluid setting.
02:06It's very neat.
02:08It's super neat.
02:10These boxes are ready-made dishes.
02:13There's chicken.
02:14These should be side dishes.
02:17Everything is very neat.
02:20It's all sorted.
02:21These are squid.
02:23These are side dishes.
02:25After all the dishes are done,
02:27they will be put here.
02:29It's very clean.
02:30I like the kitchen to be so clean.
02:32Hello.
02:33Hello.
02:34I'm Wai.
02:35Wai.
02:36He's Wai.
02:37He started his business not long ago.
02:38Are you a chef?
02:39I'm not a chef.
02:40I don't know how to cook.
02:41I'm in charge here.
02:42I don't know how to cook.
02:43You're tall.
02:44How tall are you?
02:45Try it.
02:48I've seen you before.
02:49You're about the same height.
02:50I'm wearing water shoes.
02:51You're wearing water shoes.
02:52You're the same height.
02:54This restaurant used to serve western food.
02:56It used to be a stove.
02:58It was a hot stove.
03:01Now it's a frying stove.
03:03It's a precious stove.
03:04It's a bit crowded during the Mid-Autumn Festival.
03:06But it's easy to cook.
03:07Yes, it's easy to cook.
03:08But it's hard to clean up.
03:10It's hard to clean up.
03:11It's hard to clean up.
03:12Yes.
03:13So it's more difficult to cook
03:15when there's someone coming over
03:16and taking something from the fridge.
03:18I've had a restaurant.
03:20My kitchen is only as spacious as this place.
03:22I just make sweet soup.
03:23I've been working in the kitchen for a year or so.
03:27I lost 11 pounds in a week.
03:30All of a sudden.
03:31It's very hot, very hard, and the space is small.
03:34So to me, this place is a palace.
03:37Yes.
03:39How many chefs and technicians are there?
03:41The chef is a team of five people.
03:42Five people.
03:42What about the noodles?
03:43I think there will be four to five people.
03:46That means there will be ten people.
03:47Yes, that's about right.
03:49The owner of the restaurant must have a sense of propriety.
03:52He's not the type of person who's very afraid of eating the staff.
03:55He's very friendly.
03:58Since you're here,
03:59why don't we wrap this up together?
04:00Okay.
04:01We have to ship it out at 5.30pm.
04:02What is this?
04:03This is our signature dish,
04:05sesame oil chicken.
04:05If we eat it with sugar,
04:06when we finish eating the chicken,
04:08we'll add some white rice to it.
04:10It's like a risotto.
04:11It's like a rice congee.
04:13It's similar to the seafood rice congee.
04:16Yes, it's similar.
04:17We'll add four to five egg yolks to it.
04:19And some green onions.
04:20Yes.
04:20This is great.
04:21It's sesame oil chicken rice congee.
04:24It's usually served as take-out.
04:26It's usually served as take-out at night.
04:28Yes, this is done.
04:32At that time, I was still in my own restaurant,
04:33holding onto a bucket of food.
04:35And I was like,
04:36thank you, thank you, thank you.
04:37It was really like a scene from a movie.
04:38And then,
04:39when I turned around,
04:40it was like a scene from a movie.
04:43I kept acting like I didn't know him.
04:45I kept acting like an old lady.
04:47Did I recognize the wrong person?
04:49And then, I kept shaking my head.
04:50I kept shaking my head.
04:53You're still very young.
04:55How old are you?
04:55I'm 38 years old.
04:5638 years old.
04:57Is this your first time starting a business?
05:00It's my first time.
05:01But I've been working for a long time before this.
05:04I've been working as a waitress.
05:05When I first started, I was still young.
05:07I was just sweeping the floor.
05:08I worked for a long time.
05:10People thought I'd be gone for a month or two.
05:14So I kept working.
05:15A year later, I became a fishmonger.
05:18What kind of fishmonger?
05:18A fishmonger.
05:19There's a fish tank in the restaurant.
05:21Fishmonger?
05:22I thought you meant the fish that you pre-order.
05:24No, no.
05:24I meant the fish that I pre-order.
05:25The fish that I pre-order is called the fishmonger.
05:27It's like the name of a palace.
05:29Yes, it's similar.
05:29Fishmonger and fishmonger.
05:30I went to the fishmonger to buy seafood.
05:33I worked there for a year or two.
05:34And then, I worked as a receptionist.
05:36Other than cooking,
05:37I've worked anywhere.
05:39I've worked in the same place for more than 20 years.
05:42You've been working for more than 20 years.
05:43Is that true?
05:44I've been going back and forth.
05:45I couldn't sit still.
05:46Sometimes, I'd buy seafood and go out to play.
05:47Sometimes, I'd go out to drink.
05:48It's really hard.
05:49Usually, young people,
05:51when they're 16 or 17 years old,
05:51they want to try more things.
05:53You've tried a lot of things in the same place.
05:55Yes.
05:56I don't know how to cook and I don't want to learn how to cook.
05:58But I want to know how the kitchen works.
06:01So I'd sneak into the kitchen
06:03and make friends with the chefs.
06:04What do you mean by the kitchen?
06:06What do you mean by the kitchen?
06:07Do you teach them?
06:08The kitchen is usually on the steaming counter.
06:11After cleaning up,
06:11there will be seafood,
06:12soups,
06:13and steaming.
06:14We'll put them in the kitchen.
06:15The person who cleans up
06:16is called the cleaning horse.
06:17After cleaning up,
06:18he'll throw away some things.
06:19Yes, the cleaning horse.
06:20It doesn't exist anymore.
06:21There's no cleaning horse.
06:22It hasn't existed in the past 10 years.
06:23I'm talking about restaurants.
06:24The cleaning horse used to be really strong.
06:26The way they cleaned up
06:27was that the cleaning horse would come in
06:29and cook rice.
06:30And then,
06:31there would be mushrooms, vegetables, and char siu.
06:33After cleaning up a few things,
06:34they would put them here.
06:35The cleaning horse is very important.
06:37He has to tell you
06:37where the fried rice is.
06:38If there's fried rice here,
06:39bring it here and cook it together.
06:40When the chef turns around,
06:41he has to take it.
06:42If you haven't brought the fried rice
06:43after cooking the fried rice,
06:45you'll get scolded.
06:46Yes.
06:47For example,
06:47if there are four orders of fried rice,
06:49you won't cook them separately, right?
06:50Yes.
06:51If you're cooking,
06:52you'll have to wait.
06:53There are still three people coming.
06:54Yes.
06:55You'll have to cook four dishes at once.
06:57Yes.
06:58It's really a waste of time to call them later.
06:59Right?
07:00But if you call them together
07:01and cook them separately,
07:01you'll get in trouble.
07:02That's right.
07:05When the pandemic started,
07:07what did you do?
07:08Because at that time,
07:10we couldn't do anything because of the pandemic.
07:12So we went to our old friends.
07:13We were very close.
07:15We were like brothers and sisters.
07:16We talked and found a shop.
07:18We could do it together.
07:20I didn't know how to book this person.
07:21I was so stupid.
07:22So I walked over
07:23and saw the shop was closed.
07:25I saw the floor was high
07:26and the floor was a bit long.
07:27There wouldn't be a pillar in the middle.
07:29Things like that.
07:30Yes, it's quite lucky to open a shop.
07:31Yes.
07:32I called my brothers over to see
07:33if it was okay.
07:34Okay, let's get started.
07:35Action.
07:39I remember when we went to film the ghost movie,
07:42I didn't know what was going on.
07:44I just went to get my hair done.
07:45I sat down.
07:46Then the makeup artist
07:48did two very red makeups for me.
07:49I had to pretend to be a paper doll.
07:51I had to go to a subway station
07:52to film this scene.
07:54There were 30 people surrounding me.
07:55I was wearing a black suit.
07:57Then suddenly,
07:58someone said,
08:00Go.
08:00Action.
08:00I suddenly heard someone saying that.
08:02I was like,
08:02What's going on?
08:03Suddenly, someone helped me take off my suit.
08:05Then everyone ran away.
08:07I was left alone
08:08on the subway.
08:10Then,
08:11the cameraman, Tai,
08:12was holding the camera
08:13and covering it.
08:14He was like this.
08:16Then, the assistant next to me was like this.
08:19I had to keep filming.
08:19I couldn't stop before the director called a cut.
08:21So I had to pretend to take the subway.
08:24I opened the door,
08:25found a seat and sat down.
08:26I was so scared.
08:27Everyone was talking nonsense.
08:31I worked in the kitchen for a year or two.
08:32I really needed to go to the toilet.
08:34At that time,
08:36there were only me and my mom in the restaurant.
08:37There were also some part-timers.
08:38I had to take care of a lot of things.
08:40It was not convenient for me to call Ms. Kuk.
08:43I had to call the accounting department, Ms. Chan.
08:45Then I called her.
08:47Hello, I'm Ms. Chan.
08:48I said, no.
08:48We have to ask for HR.
08:49Ms. Wu said,
08:50Yes, I'm Ms. Wu.
08:51Hello.
08:52I heard that
08:53you look like Ms. Chan.
08:54I said, no.
08:54We look alike, but we're not.
08:56It's true.
08:56I'm not joking.
08:57I'm serious.
08:59At that time,
09:00we had to go to the kitchen
09:01and prepare the syrup
09:03and other ingredients.
09:05She was Ms. Chan.
09:07Yes, she was Ms. Chan.
09:09How long did Ms. Chan follow you?
09:10She didn't follow me.
09:12She used to look after me.
09:14She treated me like her son.
09:16She still scolds me now.
09:17I can't help it.
09:18So you've known her since you were 16 years old.
09:20Yes.
09:21She's like your stepmother.
09:23She's my stepmother.
09:25Hello, I'm Ms. Kuk.
09:27I'm Ms. Kuk.
09:28You're so accurate.
09:30Hello.
09:31Is he a good boy?
09:33He's a good boy.
09:35How long have you known him?
09:36For a long time.
09:37He's 26 years old.
09:39Over 20 years.
09:40He used to walk around the office.
09:43He ate a lot of sweet food.
09:45His feet were swollen.
09:46Now they're swollen.
09:48So I told him to do this job.
09:50He didn't have to walk.
09:51He only walked two steps.
09:53He's a doctor.
09:54Did he take the medicine?
09:56Yes.
09:57He's worried about me.
09:58Yes.
09:59So you treat him like your own family?
10:01Yes.
10:02He's a champion.
10:21Sir.
10:22Hello.
10:22This is Guang Guang.
10:23We've known each other for more than 10 years.
10:26We work happily together.
10:28We don't fight.
10:29What do you have for him today?
10:30What do you want to eat?
10:32Stir-fried pork.
10:32Is it a signature dish?
10:34This is pork eye.
10:36Pork eye?
10:37It's pork rib eye.
10:40The skin is white.
10:42There's a bit of meat.
10:43I've never had it before.
10:44It's delicious.
10:46What's this?
10:47Squid floss.
10:49Dried shrimp.
10:50Vegetables.
10:54I heard you've worked at many restaurants.
10:57You're a famous chef.
10:59Why did you come here to help him?
11:01We've known each other for more than 10 years.
11:04You're like brothers.
11:05We help each other.
11:06Yes, he lives in Tuen Mun.
11:07It takes him three hours to get here.
11:10He's very loyal.
11:14Can you show me how to stir it?
11:15How do you do it?
11:16Like this.
11:17Like a pirate ship.
11:18Like a pirate ship?
11:18You have to pull the sides.
11:19Do you have to use force?
11:21You have to pull and push at the same time.
11:23You have to pull and push at the same time.
11:23You have to pull and push at the same time.
11:24Like a pirate ship?
11:24Yes.
11:26You have to pull and push at the same time.
11:28You have to pull and push at the same time.
11:31Come on.
11:33Okay.
11:35Wait.
11:36Why is it like this?
11:37Try it.
11:38Try it.
11:40Okay.
11:41It depends on the shoulder.
11:42Okay.
11:43Try it.
11:44You have to loosen this part.
11:46Okay.
11:46You have to loosen this part.
11:46Okay.
11:49Okay.
11:51Try it.
11:52Try it.
11:56How to do it?
11:57How to do it?
12:06It really looks like a bomb when he throws it at the bottom.
12:08Let it be.
12:08I won't do it anymore.
12:16Why are they so eager to cook?
12:19He gave us a hard time.
12:24That's great.
12:24Great.
12:26We've just learned how to cook for Bada.
12:29Now it's your turn to feed your brothers.
12:32I've already thought about it last night.
12:34Today's ingredients are shallots and shrimp balls.
12:37The shrimp balls are so big.
12:38These are real sea shrimps.
12:40Bada doesn't need protein, right?
12:41Of course he needs protein.
12:42Why wouldn't he use it?
12:43Okay, let's put it in.
12:44Why doesn't he need protein when he's frying eggs?
12:46That's right.
12:48What's going on?
12:49Bada, what are you doing?
12:50Bada, what are you doing?
12:51Bada, what are you doing?
12:52Bada, what are you doing?
12:53Bada, what are you doing?
12:55What's going on?
12:56I just know how to eat it.
12:58This is the first time I've ever let a woman cook for me.
13:02Now we have five eggs.
13:04We're going to add a little milk.
13:05Japanese milk.
13:06Japanese milk.
13:07There's a reason why we're using this.
13:08There's a lot of...
13:10There's a lot of...
13:12But most of them use a lot of oil.
13:15So the whole bowl is smooth.
13:17But there's a lot of oil coming out.
13:18So why don't they put the eggs on the plate?
13:21They must put it on the rice.
13:23They use the rice to absorb the oil.
13:25So today we're going to use the beef.
13:27We're going to fry the eggs.
13:29There's no need to add a lot of oil.
13:30You don't have to add all the salt.
13:32What?
13:33Salt.
13:34Salt.
13:35You don't have to add all of it.
13:36You don't have to add all of it?
13:37Just a little bit.
13:38A little bit of salt.
13:39Good thing.
13:40Is that enough?
13:41Is that enough?
13:42Do we need to drain the oil from the shrimp?
13:44Yes.
13:45This is a high-end dish.
13:47So she's worried about me.
13:49Okay.
13:50Are we going to drain the oil now?
13:51No, we're going to drain the oil first.
13:53You keep asking questions.
13:54Is it because of the weather?
13:57Just cook it a little longer.
13:58It's okay to cook it a little longer.
13:59I feel like my life is in danger.
14:01It's like a swine fever.
14:03My whole face is burning.
14:06I have to drain the oil and drain the oil.
14:08I thought it was just a random thing.
14:11She added a little bit of flour to make the shrimp smoother.
14:14Now she's going to wash away the oil.
14:21Now she's going to add the oil, right?
14:22Can you film my hand?
14:24What?
14:25Can you film my hand?
14:26Okay, I can't.
14:27I can't.
14:28Film your face.
14:30Put the shrimp in the water.
14:32Okay, it's done.
14:33It's done.
14:44Is it okay?
14:48Okay.
14:49She's sweating.
14:50Okay.
14:52You're challenging yourself to make a high-difficulty fried egg.
15:00Put the shrimp in.
15:01Okay.
15:02Put the shrimp in.
15:04It's almost done.
15:05Yes.
15:06It's almost done.
15:07It's very smooth.
15:08It's your first time.
15:09It's really my first time.
15:10It's your first time cooking for you.
15:14Okay.
15:15It's pretty good.
15:16Yes.
15:18Don't spill it.
15:20Okay.
15:21Let's eat.
15:22Okay, let's eat.
15:23How does it taste?
15:24Wei has been cooking for more than 20 years.
15:25It's his first time to cook for his old colleagues.
15:27He looks like a chef.
15:29But he doesn't know how to eat.
15:31Yes, a little bit.
15:34You hit my work.
15:36She understands.
15:37I'm sorry.
15:38Okay.
15:39I'm sorry.
15:42This is...
15:43Fatty.
15:44Fatty.
15:45Yes, I was just brought in.
15:46Is he your friend?
15:48We've been friends for more than 10 years.
15:49We've been friends for more than 10 years.
15:50I quite admire what he does.
15:52What does he do?
15:54He doesn't cook.
15:55He has requirements for cooking.
15:57His kitchen is really clean.
15:59I really want to say this.
16:00Yes.
16:01The bathroom is also very clean.
16:02Actually, when you enter a shop,
16:04your bathroom is clean.
16:05Actually, your boss has an attitude.
16:07When you eat outside,
16:08you drop a chopstick.
16:10No one cares.
16:11But here,
16:12very quickly,
16:13someone will give you a new chopstick.
16:15Besides,
16:16last time,
16:17when I said
16:18this dish is not good,
16:19don't eat it.
16:20Next time, he will remember.
16:21Then he will say,
16:22this time, it's improved.
16:23Let's see if it's better.
16:25Don't you feel it?
16:27When you go out to eat,
16:28your sister will say,
16:29this dish is very salty.
16:30Okay, I'll tell the chef.
16:31Okay.
16:32Then she'll leave.
16:33It's over.
16:34Now I'm telling you,
16:35there's a problem.
16:36How can you come back
16:37and eat again next time?
16:39Right?
16:40Just make it for someone.
16:41How much is this dish?
16:42We will go on a trip.
16:44He takes me to eat.
16:45I take him to eat.
16:46We've been to Thailand.
16:47We've been to Thailand.
16:48We ate hot pot together.
16:49We went to Tokyo.
16:50We ate at a Michelin restaurant.
16:52We went to a Japanese restaurant.
16:54But we went to Jukdo.
16:55To see the fish market.
16:57People usually can't get in.
16:58Yes.
16:59The biggest tuna in Jukdo.
17:01The tuna is as big as you, right?
17:04Yes.
17:05It's so big.
17:06It's even gold.
17:07It's heavier than me.
17:08I must say it's heavier than me.
17:09It's light.
17:10It's really light.
17:11Yes.
17:12It's 102 pounds.
17:13Yes.
17:14A little more.
17:15Don't exaggerate.
17:16Because a Japanese asked me to drink with him.
17:17Each of us had a glass of beer.
17:18We drank it all at once.
17:19He drank a big glass of beer.
17:21We were all so tipsy.
17:22Even the Japanese were tipsy.
17:23Him?
17:24Him?
17:25He really did it for Guangzhen.
17:26Yes.
17:27He had a big glass of beer.
17:28He shake hands and drank it all.
17:29Yes.
17:30The Japanese became tipsy.
17:32My friends were asking him to drink with them.
17:36He doesn't like drinking except for work.
17:39But when he asked me to drink,
17:40he drank it all.
17:41I think it's his occupational disease.
17:43Even his body is terrible.
17:44It's because of him, we've been through a lot together.
17:47Most of the customers won't let me drink.
17:49They might tell me to drink a little.
17:51That's what they do.
17:53I'm worried about you.
17:55Take care of yourself.
17:56You still have a son and a wife.
17:59Okay.
18:00Hold this with your left hand.
18:02I'm scared.
18:03Open your right hand.
18:05It won't hurt if you can open it.
18:06Really?
18:07Really.
18:08I'm scared.
18:10Trust me.
18:11It won't hurt.
18:12But he's never opened it before.
18:14I'm really interested in food.
18:18I didn't do it in my old company.
18:20After half a year,
18:22I've been thinking about what I can do.
18:25Look at this dot.
18:26Okay.
18:27Three times.
18:28First, press it lightly.
18:29Second, press it lightly.
18:30Third, press it hard.
18:31My memory is that you can play with it.
18:33You can play with it.
18:35It's satisfying.
18:36It's delicious.
18:38I like this.
18:39One, two.
18:42Good.
18:43Good job.
18:44Good job.
18:45It won't hurt if you can open it.
18:46It won't hurt if you can open it.
18:47But it's already soft.
18:48I'll keep this dot.
18:49I'm looking forward to it.
18:57I'm really grateful for the help of my brothers and sisters.
18:59Finally, I can open this restaurant.
19:01I'm lucky and grateful.
19:03I'd like to invite all the colleagues I've worked with before.
19:09I've never seen you cook such a complicated dish.
19:11Try it.
19:16Is it good?
19:17It's good.
19:18Look at your face.
19:19It's delicious.
19:20It's delicious.
19:22Okay.
19:23Guang, you can leave now.
19:24You can cook the rest.
19:26No.
19:27I'll cook for you the next time.
19:29Okay.
19:30One more.
19:31Hurry up.
19:32San, I have something for you.
19:33How many dishes do you have?
19:34When the food is ready,
19:35you can take them to the front door.
19:38You're a man of many talents.
19:41You're in charge of the kitchen,
19:42and I'm in charge of the front door.
19:43Yes.
19:44In this restaurant,
19:45it's like you're filming a movie every day.
19:48Yes.
19:49The boss is a director.
19:50Yes.
19:51There are new questions every day.
19:52You're in the business now.
19:55Thank you for your support.
19:56Do you have anything to say to your brothers and sisters?
20:01I have something to say.
20:02I love you.
20:13I met Boss Wei today.
20:15First of all, I think he's very charming.
20:17And he's very good at cooking.
20:20It's easy to make people help him.
20:24In this pandemic,
20:26opening a restaurant
20:28requires a lot of courage.
20:31But I think if you're in Hong Kong,
20:32you can cook delicious food.
20:34Most importantly,
20:35if you have a good team of staff,
20:38cooking in Hong Kong won't be bad.
20:40But the first condition is that
20:42the food must be delicious.
20:44This is an entry ticket.
20:45I think we need to make everyone united.
20:48I think it's very important for the boss
20:50to work hard in the restaurant.
20:54If you know your boss works hard,
20:56I think half of this restaurant will be successful.
21:05I love my fridge.
21:09Every Chinese New Year,
21:10many families prepare a lot of food
21:12to celebrate the festival.
21:14But there's only a little food left.
21:16Sometimes it's hard to eat all the food
21:18after a few days.
21:19So when preparing food,
21:21you need to take a step forward
21:22and ask how many adults and children there are
21:24to prepare the right amount of food.
21:26Then you can celebrate the festival and eat well.
21:29The fridge is the fridge of your family.
21:33I love my fridge.
21:37You can't miss the food show.
21:39The first time I saw him,
21:40he was wearing a small vest.
21:43He looked very healthy.
21:45He looked okay.
21:46Saipan is a place I want to go back to.
21:49You guys are so romantic.
21:50Sweet moments always come out.
21:53We've been together for five years.
21:54We've been to 13 countries.
21:58You guys are so sweet.
21:59We need to make some desserts.
22:00He has achieved a better me.
22:02Open your fridge.
22:03Next Sunday at 11pm on ViuTV.