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Jack Tsoi เจ้าของร้าน East Court BBQ ของโตรอนโตได้ปรับปรุงกระบวนการที่ซับซ้อนของหมูย่างทั้งตัวสไตล์จีนมาเป็นเวลา 30 ปีแล้ว ตั้งแต่การฆ่าสัตว์ การต้ม การย่าง การเกลือ การย่างอีกครั้ง เขาทำหมูย่างที่กรอบและอร่อยที่สุดในพื้นที่ เครดิต: ผู้กำกับ/ผู้อำนวยการสร้าง: Daniel Geneen กล้อง: Andrew Budziak, Ryan Morgan บรรณาธิการ: Daniel Geneen ผู้อำนวยการสร้าง: Stephen Pelletteri ผู้อำนวยการสร้างฝ่ายพัฒนา: McGraw Wolfman ผู้ประสานงานผู้ผลิต: Stefania Orrù ผู้ชมที่มีส่วนร่วม: Daniel Geneen, Terri Ciccone ——– ————————————————– — ———————————————— สำหรับตอนเพิ่มเติมของ ‘Smoke Point’ คลิกที่นี่: Eater เป็นแหล่งข้อมูลสำหรับผู้หลงใหลในอาหารและร้านอาหารด้วยตอนหลายร้อยตอนและซีรีส์ใหม่ที่มีสิทธิพิเศษในการรับประทานอาหารทั่วโลก วัฒนธรรมที่หลากหลาย ประสบการณ์ที่ดื่มด่ำ และผู้เชี่ยวชาญที่เชื่อถือได้ . ดื่มด่ำ ดูมัน กระหายมัน สมัครสมาชิกช่อง YouTube ของเราตอนนี้! .
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How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point.
man ho chinese restaurant bangkok.
หวังว่าค่านิยมบางอย่างที่เรามอบให้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการดูเนื้อหาman ho chinese restaurant bangkokของเรา
Thanks for watching! If you want to keep up with Jack's shop follow the restaurant at https://www.instagram.com/eastcourtbbq/?hl=en.
I'm on my way there right now!!!!!! Mr BBQ has been my go-to for barbecue for some time and he never fails to impress
This gentleman warmed my heart. If i could i would build him a gorgeous restaurant. what an angel of a human
respect for the animals
Due to political matters, the views of some Filipinos have soured towards Chinese here in Philippines. Seeing Chef Jack accommodate some Filipino food items such as lumpia and lechon in a faraway place where there are Filipino diaspora; away from such matters we here are currently embroiled, it is quite refreshing.
Food is indeed transcending cultures and connecting people despite differences, next to music.
Chef, you made me happy!
His Cantonese sounded like that he is a humble and a pleasant guy. I would definitely be a regular customer of his delicious Cantonese BBQ.
OG♤TRIPLE♤OG
Chinese food is gross and so are people that eat ir.
WATCHING FROM PHILIPPINES!
LOOK DELECIOUS! WE CALLED THAT LECHON HERE IN PHIL.
Epic story. Inspiring!
Every single day doing the same thing… Honesty I can't…
i find it disrecpetful to move to a country and not learn the lenguage
This is so good and surprised that u let him speak Cantonese all the way and not dubbing it!!
Thanks for the respect ✊🏿
Keeping it real
That is a human being.
I thoroughly enjoyed this. The Master constantly praising his apprentice without letting him get cocky…”you’ll get it. I just have more practice. “He learns fast!”….love it!!! Talent. Passion. Much respect.
💪✌
Nice to see a Canadian Chinese interested in learning the trade here. The master will have his cooking/BBQ techniques passed on to serve locals there. Heart-warming and amazing.
To be successful, learn from this guy. Be humble, upgrade by studying, exploring new ideas and respect your profession. You will survive no matter what comes around the corner. Roast/BBQ recipes/processes originated in Canton (southern part of China) over hundreds/thousands of years. Refined, very unique, tasty, almost addictive at any time. Amazing, perfect video, well done and much appreciated.
EXTREMELY disappointed of this place. The BBQ meats did not taste fresh. Roast duck tasted like a day old leftovers. Crispy pork was not crispy. The pork skin was rubbery with no crunch and meat was dry. Seems I was not the only one and reviews of others had same experience.
Absolute machine! 👍
This reminds me of the embalming room in a funeral home.
BRUH KEEP THIS GUY ALIVE HES SO COOL
Where are you located at
Such a wholesome video. It's 1am and watching him prepare the food is making me super hungry. I'm vegetarian but I'd eat his pork ngl
Roasted 🇵🇭 🐖
Heaven is wherever he is cooking.
It's touching how encouraging the master is to his apprentice. Coming from a Chinese background, I find this kind of encouragement very rare in our culture, unfortunately.
Owner is cheap AF and waaay overpriced. Went in the first time and it was mostly rice and little meat. Just for a char sui or roast pork rice box cost $9. That's $3 dollars over the average in Toronto and it's NOT worth it. This is NOT a high class joint folks. Just an average BBQ on a strip plaza in lower end Scarborough (east Toronto borough). Went in 2nd time figured maybe he was busy first time and running out of stock. NOPE, 2nd time just as bad. I noticed he just got new batch of char sui out of the oven. Exactly the type I was expecting for my order. I asked him if I could have that batch. Ignored me and cut tail ends that are fatty and little meat. 2 bad experiences. Appears you can only get the good cuts if you buy by the pound. Horrid service!! Not going back. Better cut rice boxes at other similar BBQ stalls in Toronto for less cost.
you just got to love the dedication of the master chef, but I also love his and the young man's attitude. the young man is willing to come and learn and perhaps pass on the tradition in the future, and the master is being very encouraging to him. nowadays, old people tend to think the younger generations are all rubbish and make them study hard so they have a chance of becoming successful by getting a desk job and decent money. they only measure success by the amount of money you earn, whether you wear a suit to work and work in the city. they think they are successful but I am sure most of them are not happy. but this chef knows the true meaning of life, sometimes fate just arrange a path for you, instead of complaining he chose to do this job well and become a well respected master. it is a tiring job but he has mastered the technique and more importantly he does not hate this job because it is tough, instead he embrace it and he keeps learning from his experience and consider feeding his customers the most important goal, so he does not feel as tired as he should and he finds joy and satisfaction in cooking the amazing food. i wonder how many people actually do their job well and find satisfaction in their jobs? very few i reckon.
That's a hacksaw not a chainsaw my dude 😆
i lived in hong kong 9 years and would eat this food of roast meats a few times a week and very good ,
Philippine Lechon
This man is beautiful. It makes me cry. To have such a mastery in ones craft and care for what you do and for who you provide service too. If everyone was like him the world would be a beautiful place.
always tip these hard workers
A GREAT VIDEO BUT SADLY MANY PEOPLE HAVE NEVER TASTED ROAST CRISPY PORK MOSTLY CHAR SIU (SWEET BBQ PORK) BUT THEY'D LOVE IT!!
Happy to see how it’s done behind the scene.
Roasting and Barbecue are two differents things.