Bangkok Bites: 24HR Chinese Food & Bonus Mark Wiens Interview

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Tonight we escape the noise of the nearbytrain market for late night Chinese food at Little Hong Kong Restaurant.

This is a special meal because this restaurant,famous for their roast goose, is open 24 hours.

We like it for the familiar Cantonese dishes,Thai families like it for their Shabu, and in general it’s a place where you can pigout on dim sum all night for about $3 per order.

The menu is enormous and can be hit or miss,so I recommend ordering some popular starters like their delicious long beans stir friedwith pork, fried lava filled buns, and of course shimmery skinned roast goose.

I found some items like their congee averageand their bbq pork below average.

These late night eats were rated a 3.

5/5 forbringing Bangkokians a phenomenal late night meal.

If this ends up being a post night out orhangover meal then you’ll probably give it full points! Thanks for watching this episode of BangkokBites, subscribe for more tasty tips, and keep watching this video for a bonus interviewwith Cantonese food lover Mark Wiens.

About to have some Cantonese food and theseguys are gonna speak, a little eloquently, a little emotionally about Cantonese foodand what it actually means to them.

Cantonese food is where so much of Asian foodstems from.

So much influence around the world with cuisine,often the Chinese food in Europe or North America stems from Cantonese food.

They may have the greatest reach of any cuisinein the whole world.

Much more the north of China or South of Chinawhere Chinese food comes from.

But you don't eat it because it's the mostinfluential.

Why do you eat it? Because I'm half Cantonese! My grandfather is a Chinese/Cantonese Chef.

He was from Guangchou, but then he moved toHawaii.

That's where he started restaurants in Hawaii.

Definitely a lot of dishes are wok fried andso definitely the wok is where it originates.

The smoky-ness from the wok dishes are cookedfast and with a really really hot fire to give it a scorched flavor, but not overcooked.

So that's the essence of Cantonese food.

I wouldn't say it's too simple, but it issimple enough that even a lot of moms and pops they can do the same food at home.

That is what is great about it.

Is there a dish you think of when you thinkabout Cantonese food? A dish that I can think of? Yeah, one that kind of symbolizes the cuisine.

I really like steamed fish.

Steamed fish for me is just a simple soy sauce,burning oil on top of the shallots and onions, and ginger, and sesame oil too.

I like that it's simple but you can also tastethe original flavor of the fish.

That's what I really like about it.

I have a kind of mixed cultural backgroundbecause my mom's side is Cantonese, but then they moved to Hawaii and started kind of developingHawaiin Chinese dishes.

It's Cantonese, but at the same time it'sHawaiian.

One of the dishes that I grew up eating andone of the dishes that really warms my heart is dish called minute chicken and it's a Cantoneseinfluenced dish, but at the same time it has a Hawaiian style to it.

So it was invented by Cantonese chef, whomight have been my grandfather, and now it's all over Hawaii.

It's boneless chicken which is marinated insimple kind of soy sauce and a little bit of corn starch and sesame oil.

Kind of simple like that and then it's justkind of pan fried, but it's so good if it's done right.

As long as the chicken is juicy and not toodry.

Just that simple kind of sear, it's incredible.

It's often eaten along with something that'scalled cake noodles.

Which again is a Hawaiin Cantonese food.

It's egg noodles which are deep fried, butthen they are rehydrated.

It's kind of half deep fried and half thatchewy noodle texture.

So it has the crunchy-ness of a fried noodleon both edges, but on the inside it's the same gooey, sticky, chewy egg noodles.

That is often served with a gravy and withthe minute chicken on top and it's amazing.