Riso alla cantonese in un ristorante 3 stelle Michelin cinese a Hong Kong (con tributo culinario)

*Testing AI dubbing on this video, you can switch to original language plus Eng subs in the yt options* 🇮🇹 Questo episodio e quello dedicato all'anatra arrosto sono ciò che chiamiamo un vero crossover culinario! Un grande ringraziamento a Umberto Bombana e a tutti gli chef coinvolti//🇬🇧 The Fried Rice and the Roasted Duck episodes are what we call a real culinary crossover! Big thanks to Umberto Bombana and all the chefs involved 🙏🇭🇰

For the comments that are saying no pepper no garlic Cantonese fried rice, especially in Hong kong is often seasoned with soy sauce a hinge of salt and a hinge of white pepper, which compliments the ingredients well while enhancing the natural flavours of the ingredients The chef in this case used a ham broth, which is a broth that had been stewed for many hours using dried ham herbs and potentially chicken and seafood components. The broth contains such in-depth flavours that there is no need for extra condiments like garlic and pepper, which is overpowering. The essence of Cantonese cuisine is simple ingredients with natural flavours. To anyone who hasn’t tried an authentic fried rice before, I do recommend trying one as you will find it very tasty and different from the cheap and quick ones you normally find in takeaways shops in europe

che bomba il risotto dello chef De Buono😋

C'è modo e modo di sponsorizzare un prodotto. Questi video sono incredibili, dubito che ci sia qualcosa che vorrei mangiare più del risotto mostrato

Love seeing IS in Asia and repping Italian chefs out there respecting the local cuisine.

Un risotto da paura che mette insieme in modo armonioso elementi della cucina italiana e di quella cinese. Davvero impressionante!

Il tributo deve essere qualcosa di meraviglioso, complimenti.

People have been watching Uncle Roger too much, who is Malaysian Chinese (Malaysians and Singaporeans like bold, spicy flavors). There's no garlic or onion/shallot in Cantonese fried rice, only spring onion. Most of the high end restaurants don't use added MSG either, it is up to the chef and his skills to extract the umami from the natural ingredients. Expensive ingredients like dried seafood and dried ham have tons of natural umami. Hong Kong and Cantonese food are more refined and subtle in flavors with emphasis on ingredients. I think up until the economic boom around 30 years ago, you can only find good Chinese food in Guangzhou in China or you'd cross the border into Hong Kong.

il contributo antropologico e sociologico dello chef Bombana sta al passo della sua esperienza gastronomica!!! Bravo!

One of the best culinary media companies in the world. Always impressed with the quality and the diversity of the cuisines & chefs represented.

Uno dei risotti più elaborati, complessi e incredibili che abbia mai visto, grazie ❤

Us Asians respect Italian chefs deeply. They were one of the few countries on earth that innovated their own cuisine and techniques. Italians are known for their mastery of art in all forms and cooking is just one of them.

wow sono davvero impressionato dalla professionalità del primo chef cinese nel fare quel "semplice" riso . Una cura in ogni movimento incredibile ... Complimenti

I love this cross over to a different cuisine and the collab with other chefs

Semplicemente straordinario.Complimenti ancora per la grande ricerca che Italia Squisita effettua per offrirci dei servizi davvero belli e interessanti.

This channel is a culinary treasure

Simply out of this world! thank you, Chefs for taking the time to teach us!!!!

Lo zabaione ai ricci di mare, in aggiunta al pesto di finocchietto selvatico deve essere spettacolare. Sono idee che ruberò per i miei prossimi piatti, ed è esattamente questo il senso di questi video crossover. Ampliare la concezione di cucina italiana che è già amplissima ma spesso molto rigida. Top quality, complimenti.

That AI dubbing is perfect 🙌👍

I’ve learned so much by watching this channel and how simple videos