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1 00:00:01,040 00:00:02,840 MELISSA LEONG: This week on The Chefs' Line... MELISSA LEONG: This week on The Chefs' Line...
2 00:00:03,040 00:00:04,320 I've got a secret weapon. I've got a secret weapon.
3 00:00:04,520 00:00:08,280 ..we are celebrating the invigorating flavours of Chinese cuisine. ..we are celebrating the invigorating flavours of Chinese cuisine.
4 00:00:08,480 00:00:10,960 I love the punchiness of this sauce, it's killer! I love the punchiness of this sauce, it's killer!
5 00:00:11,160 00:00:14,600 Four talented home cooks took on the skills of the professionals Four talented home cooks took on the skills of the professionals
6 00:00:14,800 00:00:16,840 from Sydney restaurant, Lotus... from Sydney restaurant, Lotus...
7 00:00:17,040 00:00:19,040 My philosophy as head chef here My philosophy as head chef here
8 00:00:19,240 00:00:23,160 is let the individual ingredients shine on the plate. is let the individual ingredients shine on the plate.
9 00:00:23,360 00:00:27,760 ..in a week layered in exotic flavours and Chinese tradition. ..in a week layered in exotic flavours and Chinese tradition.
10 00:00:27,960 00:00:30,440 Wow, that looks so juicy. Wow, that looks so juicy.
11 00:00:30,640 00:00:32,200 I'm Melissa Leong. I'm Melissa Leong.
12 00:00:32,400 00:00:35,120 And tonight, I've been invited to experience an elegant menu And tonight, I've been invited to experience an elegant menu
13 00:00:35,320 00:00:37,040 crafted with precision crafted with precision
14 00:00:37,240 00:00:40,360 that elevates simple ingredients to extraordinary heights. that elevates simple ingredients to extraordinary heights.
15 00:00:40,560 00:00:42,640 Oh, my goodness. Oh, my goodness.
16 00:00:49,720 00:00:52,040 Of all the cuisines Australia has come to love, Of all the cuisines Australia has come to love,
17 00:00:52,240 00:00:54,680 Chinese is perhaps the most established. Chinese is perhaps the most established.
18 00:00:54,880 00:00:56,560 From country town to takeaway favourite, From country town to takeaway favourite,
19 00:00:56,760 00:01:01,280 there is so much more than honey king prawns and fried rice. there is so much more than honey king prawns and fried rice.
20 00:01:01,480 00:01:03,080 Full of spice and flare Full of spice and flare
21 00:01:03,280 00:01:05,880 and an obsession with making every single ingredient count, and an obsession with making every single ingredient count,
22 00:01:06,080 00:01:07,360 there's little wonder there's little wonder
23 00:01:07,560 00:01:09,600 this cuisine has influenced food around the globe this cuisine has influenced food around the globe
24 00:01:09,800 00:01:11,240 since the 15th century. since the 15th century.
25 00:01:11,440 00:01:14,200 One restaurant that's presenting a fresh take on tradition One restaurant that's presenting a fresh take on tradition
26 00:01:14,400 00:01:18,480 is right here at The Galeries in Sydney, welcome to Lotus. is right here at The Galeries in Sydney, welcome to Lotus.
27 00:01:18,680 00:01:21,720 You know, people are used to seeing the Chinese takeaway food You know, people are used to seeing the Chinese takeaway food
28 00:01:21,920 00:01:25,960 but these days, there's some new Chinese restaurants but these days, there's some new Chinese restaurants
29 00:01:26,160 00:01:28,160 that are cooking something different, that are cooking something different,
30 00:01:28,360 00:01:32,440 but something much, much better than the old days. but something much, much better than the old days.
31 00:01:32,640 00:01:34,480 What can a diner expect when they come to Lotus? What can a diner expect when they come to Lotus?
32 00:01:34,680 00:01:36,040 What is the experience here? What is the experience here?
33 00:01:36,240 00:01:41,280 My cooking philosophy is simple, I think always simple is the best. My cooking philosophy is simple, I think always simple is the best.
34 00:01:41,480 00:01:43,920 So in my mind if I want to create one dish, So in my mind if I want to create one dish,
35 00:01:44,120 00:01:47,640 of course the simple way first and then what's the meat? of course the simple way first and then what's the meat?
36 00:01:47,840 00:01:49,880 What's the poultry, what's the fish? What's the poultry, what's the fish?
37 00:01:50,080 00:01:56,680 And then layer on the texture, the flavour and also healthy. And then layer on the texture, the flavour and also healthy.
38 00:01:58,320 00:01:59,760 Chris has created a menu Chris has created a menu
39 00:01:59,960 00:02:02,760 that combines classic Chinese flavour profiles that combines classic Chinese flavour profiles
40 00:02:02,960 00:02:06,480 with the best of Australian produce. with the best of Australian produce.
41 00:02:06,680 00:02:09,240 Today, he's going to prepare a celebratory dish Today, he's going to prepare a celebratory dish
42 00:02:09,440 00:02:13,520 that makes a hero of the king of crustaceans. that makes a hero of the king of crustaceans.
43 00:02:13,720 00:02:17,080 I'm going to make lobster with XO sauce, homemade XO sauce. I'm going to make lobster with XO sauce, homemade XO sauce.
44 00:02:17,280 00:02:19,840 Oh, Chris you're about to make me very, very happy. Oh, Chris you're about to make me very, very happy.
45 00:02:21,720 00:02:24,040 This dish comes from Canton, from Hong Kong This dish comes from Canton, from Hong Kong
46 00:02:24,240 00:02:27,960 because they are the best cook lobster. because they are the best cook lobster.
47 00:02:28,160 00:02:32,560 But in Galerie I like to make XO sauce, that means we made our own. But in Galerie I like to make XO sauce, that means we made our own.
48 00:02:32,800 00:02:37,240 Two things I love when it comes to Chinese food, lobster... Yes, me too. Two things I love when it comes to Chinese food, lobster... Yes, me too.
49 00:02:37,440 00:02:39,720 ..because it's such a luxury, we're very very lucky to have it. ..because it's such a luxury, we're very very lucky to have it.
50 00:02:39,920 00:02:41,760 And I love XO. And I love XO.
51 00:02:42,000 00:02:44,480 And this is an XO that you make yourself. Yes. And this is an XO that you make yourself. Yes.
52 00:02:44,680 00:02:48,520 XO is a blending of the fine Chinese sauce. XO is a blending of the fine Chinese sauce.
53 00:02:48,720 00:02:50,600 Tell me what goes into your XO here at Lotus. Tell me what goes into your XO here at Lotus.
54 00:02:50,800 00:02:55,920 The ingredients is dried scallops, dried shrimp, garlic, red chilli, The ingredients is dried scallops, dried shrimp, garlic, red chilli,
55 00:02:56,120 00:02:58,560 onion, capsicum. onion, capsicum.
56 00:02:58,760 00:03:00,800 And let's cook this lobster. So, what comes first? And let's cook this lobster. So, what comes first?
57 00:03:01,000 00:03:04,760 We're going to put a lot of oil in it, just vegetable oil. We're going to put a lot of oil in it, just vegetable oil.
58 00:03:04,960 00:03:06,560 We wait for the oil to be hot. We wait for the oil to be hot.
59 00:03:06,800 00:03:09,440 So meanwhile, can you pass me the lobster? OK. So meanwhile, can you pass me the lobster? OK.
60 00:03:09,640 00:03:10,920 So, now... So, now...
61 00:03:11,160 00:03:14,200 This is a fresh lobster that you've, um, just dispatched. Yes. This is a fresh lobster that you've, um, just dispatched. Yes.
62 00:03:14,400 00:03:15,920 OK. OK.
63 00:03:16,120 00:03:18,400 Now we have to put it in the potato starch Now we have to put it in the potato starch
64 00:03:18,600 00:03:21,720 so when you fry, it block the moist. so when you fry, it block the moist.
65 00:03:21,920 00:03:26,080 So, the potato starch stops the water in the lobster So, the potato starch stops the water in the lobster
66 00:03:26,320 00:03:30,600 from hitting the oil, which would cause it to not fry properly, is that right? from hitting the oil, which would cause it to not fry properly, is that right?
67 00:03:30,800 00:03:34,040 I really like that you explain. Aww. Thank you. I really like that you explain. Aww. Thank you.
68 00:03:34,240 00:03:37,920 Frying seals the lobster to ensure the delicate meat isn't overdone Frying seals the lobster to ensure the delicate meat isn't overdone
69 00:03:38,120 00:03:39,840 during the second stage of cooking. during the second stage of cooking.
70 00:03:40,040 00:03:44,040 And look at that beautiful colour change of the lobster shell And look at that beautiful colour change of the lobster shell
71 00:03:44,240 00:03:47,880 going from that sort of, uh, I guess almost grey-ish colour going from that sort of, uh, I guess almost grey-ish colour
72 00:03:48,080 00:03:51,280 to that bright orange, beautiful. to that bright orange, beautiful.
73 00:03:54,680 00:03:57,560 You know, I think when people see this much oil they kind of freak out You know, I think when people see this much oil they kind of freak out
74 00:03:57,760 00:04:00,200 and think it's unhealthy but it's not, is it? and think it's unhealthy but it's not, is it?
75 00:04:00,400 00:04:01,880 It's not because the oil is hot It's not because the oil is hot
76 00:04:02,080 00:04:05,760 and then once we fry these quickly and then we strain it. and then once we fry these quickly and then we strain it.
77 00:04:05,960 00:04:07,680 Yep. It's not much oil. Yep. It's not much oil.
78 00:04:07,880 00:04:10,200 I mean, you can see how dry that already looks. I mean, you can see how dry that already looks.
79 00:04:10,400 00:04:14,000 You know, it doesn't look like it's sort of soaked in oil at all. You know, it doesn't look like it's sort of soaked in oil at all.
80 00:04:14,200 00:04:16,680 And the other thing is clean oil. And the other thing is clean oil.
81 00:04:18,080 00:04:22,200 Chris now starts to create the base of the sauce with chilli, garlic, Chris now starts to create the base of the sauce with chilli, garlic,
82 00:04:22,400 00:04:25,760 spring onion and a very traditional Chinese ingredient. spring onion and a very traditional Chinese ingredient.
83 00:04:25,960 00:04:29,000 What was that that you just added in? What was that that you just added in?
84 00:04:29,200 00:04:32,280 Yeah, this is Chinese cooking wine. Uh-uh, Shaoxing. Yeah, this is Chinese cooking wine. Uh-uh, Shaoxing.
85 00:04:32,480 00:04:34,360 Yes, one of our main ingredients. OK. Yes, one of our main ingredients. OK.
86 00:04:34,560 00:04:37,800 XO sauce. Wow. XO sauce. Wow.
87 00:04:38,000 00:04:40,320 Be generous, and then chicken stock. Be generous, and then chicken stock.
88 00:04:40,520 00:04:43,160 If you cook it at home, you can use water, it's fine. If you cook it at home, you can use water, it's fine.
89 00:04:43,400 00:04:46,120 But chicken stock adds a lot more flavour. Yes. But chicken stock adds a lot more flavour. Yes.
90 00:04:46,320 00:04:48,160 Now, my favourite ingredients. Now, my favourite ingredients.
91 00:04:48,360 00:04:49,840 What is it? Salt. What is it? Salt.
92 00:04:50,040 00:04:52,240 Salt! Super important. Salt! Super important.
93 00:04:52,440 00:04:54,760 I think salt for me is the king of the seasoning I think salt for me is the king of the seasoning
94 00:04:54,960 00:04:57,640 because tasty but not rich. because tasty but not rich.
95 00:04:57,840 00:04:59,880 Yeah, yeah. Keeps the purity of flavour. Yeah, yeah. Keeps the purity of flavour.
96 00:05:00,080 00:05:01,880 Yes, yes I love you. (CHUCKLES) Yes, yes I love you. (CHUCKLES)
97 00:05:02,080 00:05:04,200 So, we have a little bit of soy and not too much soy. So, we have a little bit of soy and not too much soy.
98 00:05:04,440 00:05:07,000 Dark soy or... It's light soy. Light soy. Dark soy or... It's light soy. Light soy.
99 00:05:07,200 00:05:11,160 And then palm sugar. Palm sugar has much more flavour than white sugar. And then palm sugar. Palm sugar has much more flavour than white sugar.
100 00:05:11,360 00:05:14,080 Yes, a really good quality palm sugar tastes like caramel. Yes, a really good quality palm sugar tastes like caramel.
101 00:05:15,840 00:05:20,560 Lobster always a luxury, crab fish for Chinese, we all love lobsters. Lobster always a luxury, crab fish for Chinese, we all love lobsters.
102 00:05:22,520 00:05:26,880 The key is the timing, you cannot overcook the lobster, The key is the timing, you cannot overcook the lobster,
103 00:05:27,080 00:05:29,000 it just has to be perfect. it just has to be perfect.
104 00:05:29,200 00:05:34,160 Well, I love how much movement and life cooking with a wok has. Well, I love how much movement and life cooking with a wok has.
105 00:05:34,360 00:05:36,360 Ready? Yes! Ready? Yes!
106 00:05:36,560 00:05:38,800 I reckon that piece right there has my name on it I reckon that piece right there has my name on it
107 00:05:39,000 00:05:41,040 and that piece there has your name on it. and that piece there has your name on it.
108 00:05:42,600 00:05:46,880 And, uh, everything on the plate, eat. Yes. And, uh, everything on the plate, eat. Yes.
109 00:05:47,080 00:05:50,920 This is Wok Fried Lobster with XO Sauce. This is Wok Fried Lobster with XO Sauce.
110 00:05:51,120 00:05:52,760 Oh, my goodness. Oh, my goodness.
111 00:05:52,960 00:05:54,800 Please enjoy the lobster. I will. Please enjoy the lobster. I will.
112 00:05:55,920 00:05:58,760 I need to find you a piece... with your name on it. I need to find you a piece... with your name on it.
113 00:05:58,960 00:06:02,840 Oh, does this one have my name on it? This one. Oh... Oh, does this one have my name on it? This one. Oh...
114 00:06:07,400 00:06:10,920 Oh, Chris, you know how to spoil a girl. Wow. Oh, Chris, you know how to spoil a girl. Wow.
115 00:06:13,720 00:06:15,800 The flavour of the XO is sort of really rich, The flavour of the XO is sort of really rich,
116 00:06:16,000 00:06:19,920 um, the spice is kind of a slow-burning kind of spice, um, the spice is kind of a slow-burning kind of spice,
117 00:06:20,120 00:06:21,960 you get the ginger, the shallots, you get the ginger, the shallots,
118 00:06:22,160 00:06:26,200 the, you know, the garlic in there, everything's so fragrant and light. the, you know, the garlic in there, everything's so fragrant and light.
119 00:06:26,400 00:06:29,680 I think Chinese cooking is all about striving for harmony. I think Chinese cooking is all about striving for harmony.
120 00:06:29,880 00:06:32,280 And in a dish like this it's testament to your skill, And in a dish like this it's testament to your skill,
121 00:06:32,480 00:06:34,320 this is a dish of perfect harmony. this is a dish of perfect harmony.
122 00:06:34,520 00:06:36,000 Thank you, lovely. Thank you, lovely.
123 00:06:41,840 00:06:45,800 It's Chinese Week, and I'm at Lotus The Galeries in Sydney. It's Chinese Week, and I'm at Lotus The Galeries in Sydney.
124 00:06:46,000 00:06:47,720 Here, head chef Chris Yen and his team Here, head chef Chris Yen and his team
125 00:06:47,920 00:06:51,920 cook modern interpretations of some regional Chinese favourites. cook modern interpretations of some regional Chinese favourites.
126 00:06:52,120 00:06:55,520 I'm from Shanghai so I use Shanghainese food as a base I'm from Shanghai so I use Shanghainese food as a base
127 00:06:55,720 00:06:59,240 but also I like Szechuan food, that means hot and spicy but also I like Szechuan food, that means hot and spicy
128 00:06:59,440 00:07:02,960 and the Hunan, it's hot and then fermented and the Hunan, it's hot and then fermented
129 00:07:03,160 00:07:07,320 so just I have to eat a lot and then create a new menu. so just I have to eat a lot and then create a new menu.
130 00:07:09,360 00:07:11,080 There's a noodle dish on the Lotus menu There's a noodle dish on the Lotus menu
131 00:07:11,280 00:07:14,080 that hails from the streets of Szechuan province, that hails from the streets of Szechuan province,
132 00:07:14,280 00:07:16,920 and it's a dish best served cold. and it's a dish best served cold.
133 00:07:17,120 00:07:19,120 Apprentice Kevin is going to show me how it's done. Apprentice Kevin is going to show me how it's done.
134 00:07:19,320 00:07:21,520 Hi, Kevin, how are you? Hi. How are you? Hi, Kevin, how are you? Hi. How are you?
135 00:07:21,720 00:07:25,120 Good to see you. What are we making today? Good to see you. What are we making today?
136 00:07:25,320 00:07:27,440 I'm making Lotus Signature Crystal Noodle I'm making Lotus Signature Crystal Noodle
137 00:07:27,640 00:07:31,440 with chilli, black vinegar and peanuts. with chilli, black vinegar and peanuts.
138 00:07:31,640 00:07:33,240 So, I'm from Malaysia. So, I'm from Malaysia.
139 00:07:33,440 00:07:37,000 Most of Malaysian parents is very traditional, Most of Malaysian parents is very traditional,
140 00:07:37,200 00:07:43,640 They don't really want their kids to do cooking as a job. They don't really want their kids to do cooking as a job.
141 00:07:43,840 00:07:48,160 So, after, like, two years of studies, I finished my diplomas, So, after, like, two years of studies, I finished my diplomas,
142 00:07:48,360 00:07:52,840 I tell my parents that I want to do cooking, they let me go. I tell my parents that I want to do cooking, they let me go.
143 00:07:55,240 00:07:56,520 After around 15 minutes, After around 15 minutes,
144 00:07:56,720 00:07:59,160 the consistency of the mung bean powder and water the consistency of the mung bean powder and water
145 00:07:59,360 00:08:01,440 has completely changed. has completely changed.
146 00:08:01,640 00:08:06,480 So, it's gone from flour and water to this... it's almost like a... So, it's gone from flour and water to this... it's almost like a...
147 00:08:06,720 00:08:09,720 Starchy. Like a glue, it's just starch, isn't it? Starchy. Like a glue, it's just starch, isn't it?
148 00:08:09,920 00:08:12,720 Once the mixture has reached the desired firm consistency, Once the mixture has reached the desired firm consistency,
149 00:08:12,920 00:08:15,040 it's decanted into a container. it's decanted into a container.
150 00:08:15,240 00:08:17,480 At this point you're not adding any flavours or anything, At this point you're not adding any flavours or anything,
151 00:08:17,680 00:08:19,880 this is just the starch and the water? this is just the starch and the water?
152 00:08:20,120 00:08:23,280 You only use the flavour in the dressing. Oh, OK. You only use the flavour in the dressing. Oh, OK.
153 00:08:23,480 00:08:24,760 So it's just the textures. So it's just the textures.
154 00:08:25,000 00:08:28,360 These noodles are just a vehicle for the flavours of this dish. Yep. These noodles are just a vehicle for the flavours of this dish. Yep.
155 00:08:28,560 00:08:30,560 Then it's placed into the fridge to set. Then it's placed into the fridge to set.
156 00:08:32,040 00:08:33,520 This week in The Chefs' Line kitchen, This week in The Chefs' Line kitchen,
157 00:08:33,720 00:08:36,920 apprentice Kevin stepped up to take on four home cooks apprentice Kevin stepped up to take on four home cooks
158 00:08:37,120 00:08:39,080 in a battle of the dumplings. in a battle of the dumplings.
159 00:08:39,280 00:08:40,720 Well done. Well done.
160 00:08:40,920 00:08:42,200 Kevin's were boiled, Kevin's were boiled,
161 00:08:42,400 00:08:44,640 but steaming and frying was the winning combination but steaming and frying was the winning combination
162 00:08:44,840 00:08:46,120 for home cook Sam. for home cook Sam.
163 00:08:46,320 00:08:48,120 No way. No way.
164 00:08:49,280 00:08:52,640 Head Chef Chris, how do you think apprentice chef Kevin went? Head Chef Chris, how do you think apprentice chef Kevin went?
165 00:08:52,840 00:08:56,320 Actually he did quite a good job for his first time make dumplings, Actually he did quite a good job for his first time make dumplings,
166 00:08:56,520 00:08:58,000 I'm very happy. I'm very happy.
167 00:08:58,200 00:09:00,720 Back in the kitchen, the mung bean paste has set Back in the kitchen, the mung bean paste has set
168 00:09:00,920 00:09:03,040 and it's time to form the noodles. and it's time to form the noodles.
169 00:09:04,240 00:09:08,280 Uh, I need to slice it up with this special slicers. Uh, I need to slice it up with this special slicers.
170 00:09:09,720 00:09:11,000 A bit messy. A bit messy.
171 00:09:11,200 00:09:14,920 Chinese noodles vary wildly depending on region, ingredients, Chinese noodles vary wildly depending on region, ingredients,
172 00:09:15,120 00:09:17,920 shape, width or manner of preparation. shape, width or manner of preparation.
173 00:09:18,120 00:09:20,000 Very easy. That looks pretty easy. Very easy. That looks pretty easy.
174 00:09:20,200 00:09:22,000 It's kind of like a grater. It's kind of like a grater.
175 00:09:22,200 00:09:23,600 Alright, let's see if I can do it. Alright, let's see if I can do it.
176 00:09:23,800 00:09:27,920 The earliest record of noodles goes back as far as 250 BC The earliest record of noodles goes back as far as 250 BC
177 00:09:28,120 00:09:30,080 and the Han dynasty. and the Han dynasty.
178 00:09:30,280 00:09:32,120 They're as popular now as they were then They're as popular now as they were then
179 00:09:32,320 00:09:36,400 and have been adopted by neighbouring cuisines throughout South-East Asia. and have been adopted by neighbouring cuisines throughout South-East Asia.
180 00:09:38,040 00:09:40,120 The noodles are then steamed for about a minute The noodles are then steamed for about a minute
181 00:09:40,320 00:09:42,640 which transforms their appearance. which transforms their appearance.
182 00:09:43,960 00:09:48,320 I like how the cooked noodles have become a bit translucent I like how the cooked noodles have become a bit translucent
183 00:09:48,520 00:09:50,280 so you can actually kind of see through them. so you can actually kind of see through them.
184 00:09:50,480 00:09:52,000 See through. See through.
185 00:09:52,200 00:09:55,440 It's like jelly. Uh, it's a bit like jelly. It's like jelly. Uh, it's a bit like jelly.
186 00:09:55,640 00:09:58,440 OK. So, you're letting those cool now. OK. So, you're letting those cool now.
187 00:09:58,640 00:10:02,960 I like to make complex food look simple, I like to make complex food look simple,
188 00:10:03,160 00:10:04,840 but it's hard work behind that dish but it's hard work behind that dish
189 00:10:05,040 00:10:09,280 but when you taste it you think, "Oh, that's complex but when you taste it you think, "Oh, that's complex
190 00:10:09,480 00:10:12,320 "but I don't know, it looks simple on the plate." "but I don't know, it looks simple on the plate."
191 00:10:12,520 00:10:15,320 So, first we put the noodles. So, first we put the noodles.
192 00:10:18,200 00:10:22,240 Our portion is, like, one handful and a half. Uh-huh. Our portion is, like, one handful and a half. Uh-huh.
193 00:10:22,440 00:10:23,440 And put the dressing on. And put the dressing on.
194 00:10:23,640 00:10:25,600 Black vinegar is aged Black vinegar is aged
195 00:10:25,800 00:10:28,920 to give a malty, woody and smoky depth to its flavour. to give a malty, woody and smoky depth to its flavour.
196 00:10:29,120 00:10:32,960 Two spoons, coriander, coriander roots. Two spoons, coriander, coriander roots.
197 00:10:33,160 00:10:37,960 I love Szechuan food because it has a lot of texture as well. I love Szechuan food because it has a lot of texture as well.
198 00:10:38,160 00:10:39,440 Cucumbers. Cucumbers.
199 00:10:39,640 00:10:41,080 Beautiful. Beautiful.
200 00:10:42,480 00:10:45,320 They're almost like noodles as well. Yep. They're almost like noodles as well. Yep.
201 00:10:45,520 00:10:47,520 Roasted peanuts. Roasted peanuts.
202 00:10:52,040 00:10:53,800 And finish up with chilli oil. Oh, wow. And finish up with chilli oil. Oh, wow.
203 00:10:55,440 00:10:56,720 That's it. That's it.
204 00:10:56,920 00:10:59,600 So, this is our Lotus Signature Crystal Noodles So, this is our Lotus Signature Crystal Noodles
205 00:10:59,800 00:11:02,680 with chilli, black vinegar and peanuts. with chilli, black vinegar and peanuts.
206 00:11:02,880 00:11:04,920 Well, I love Szechuan food, so I can't wait to tuck in. Well, I love Szechuan food, so I can't wait to tuck in.
207 00:11:05,120 00:11:09,000 I can already smell the chilli oil and the Szechuan pepper. I can already smell the chilli oil and the Szechuan pepper.
208 00:11:16,040 00:11:18,000 Mmm... Mmm...
209 00:11:19,840 00:11:22,880 It's such a beautiful dish, it's so fresh. It's such a beautiful dish, it's so fresh.
210 00:11:23,080 00:11:25,680 I think people really think of Szechuan food I think people really think of Szechuan food
211 00:11:25,880 00:11:29,720 as being hot and spicy and fried and this is cooling and refreshing as being hot and spicy and fried and this is cooling and refreshing
212 00:11:29,920 00:11:31,760 and, uh, the perfect way to start a meal. and, uh, the perfect way to start a meal.
213 00:11:31,960 00:11:33,400 Thank you very much. Thank you very much.
214 00:11:42,840 00:11:45,120 It's Chinese Week and I'm at Lotus. It's Chinese Week and I'm at Lotus.
215 00:11:45,320 00:11:49,240 Head chef Chris Yen was born and raised in China by his grandparents Head chef Chris Yen was born and raised in China by his grandparents
216 00:11:49,440 00:11:53,000 and lived the simple life in a small village outside of Shanghai. and lived the simple life in a small village outside of Shanghai.
217 00:11:53,200 00:11:57,280 His earliest food memories continue to influence his cooking to this day. His earliest food memories continue to influence his cooking to this day.
218 00:11:57,480 00:12:00,000 All my childhood life was very simple. All my childhood life was very simple.
219 00:12:00,200 00:12:02,920 And, um, my grandparents cook for me, And, um, my grandparents cook for me,
220 00:12:03,120 00:12:06,120 everything from fresh from the garden everything from fresh from the garden
221 00:12:06,320 00:12:10,040 so not much meat, not much poultry, mostly vegetables. so not much meat, not much poultry, mostly vegetables.
222 00:12:10,240 00:12:12,600 A favourite yet humble ingredient A favourite yet humble ingredient
223 00:12:12,800 00:12:14,960 that Chris loves to cook with are mushrooms. that Chris loves to cook with are mushrooms.
224 00:12:15,160 00:12:17,480 What are we making with these gorgeous mushrooms, today? What are we making with these gorgeous mushrooms, today?
225 00:12:17,720 00:12:19,560 Um, we're going to make the mixed mushroom dish Yep. Um, we're going to make the mixed mushroom dish Yep.
226 00:12:19,800 00:12:22,360 With king brown mushrooms, Swiss brown Yep. With king brown mushrooms, Swiss brown Yep.
227 00:12:22,560 00:12:25,920 And then the button mushrooms and then dried tea tree mushrooms, And then the button mushrooms and then dried tea tree mushrooms,
228 00:12:26,120 00:12:29,720 very strong, very earthy mushroom flavour. very strong, very earthy mushroom flavour.
229 00:12:29,920 00:12:32,800 This is the black fungus. I love black fungus. This is the black fungus. I love black fungus.
230 00:12:33,000 00:12:35,400 Also, you can eat as a salad. Yes. Also, you can eat as a salad. Yes.
231 00:12:35,600 00:12:38,680 And then we have this one, sawtooth coriander, And then we have this one, sawtooth coriander,
232 00:12:38,880 00:12:42,040 it's very strong in flavour. it's very strong in flavour.
233 00:12:42,240 00:12:45,600 Sawtooth coriander, called pak chi farang, Sawtooth coriander, called pak chi farang,
234 00:12:45,800 00:12:47,320 I think it's a Vietnamese ingredients, I think it's a Vietnamese ingredients,
235 00:12:47,520 00:12:52,400 it gives them another kick of the flavour, it is so good. it gives them another kick of the flavour, it is so good.
236 00:12:54,800 00:12:56,920 This week, Chris was in a crab celebration This week, Chris was in a crab celebration
237 00:12:57,120 00:12:59,640 against the best of the home cooks, Sam. against the best of the home cooks, Sam.
238 00:12:59,840 00:13:02,560 So, this recipe is from my mum. So, this recipe is from my mum.
239 00:13:04,080 00:13:08,120 It was a symphony of family recipes that revealed emotion for us all... It was a symphony of family recipes that revealed emotion for us all...
240 00:13:08,320 00:13:12,320 I only wish my mum was here. You made me think of my mum's food. I only wish my mum was here. You made me think of my mum's food.
241 00:13:12,520 00:13:15,760 ..that saw Sam win her second trophy of the week. ..that saw Sam win her second trophy of the week.
242 00:13:15,960 00:13:17,400 Congratulations, sister. Congratulations, sister.
243 00:13:17,600 00:13:19,480 Oh thank you, thank you, thank you. So good. Oh thank you, thank you, thank you. So good.
244 00:13:20,800 00:13:23,440 Back at Lotus, Chris is going to cook another dish Back at Lotus, Chris is going to cook another dish
245 00:13:23,640 00:13:27,760 that takes him back to his childhood and memories of his grandmother. that takes him back to his childhood and memories of his grandmother.
246 00:13:29,680 00:13:32,720 So, my grandma would... took me you know to the field So, my grandma would... took me you know to the field
247 00:13:32,920 00:13:36,320 to pick some mushrooms and then wash and stir fry, to pick some mushrooms and then wash and stir fry,
248 00:13:36,520 00:13:39,480 so I love any kinds of mushrooms. so I love any kinds of mushrooms.
249 00:13:39,680 00:13:43,800 In Chinese cooking, we always say hot wok, cold oil. In Chinese cooking, we always say hot wok, cold oil.
250 00:13:44,000 00:13:45,760 That's a very good tip. That's a very good tip.
251 00:13:46,920 00:13:50,400 My tea tree mushrooms, cook first so actually the flavour comes out My tea tree mushrooms, cook first so actually the flavour comes out
252 00:13:50,600 00:13:51,960 because it's dry. because it's dry.
253 00:13:52,160 00:13:54,680 Oh, very intense, earthy, mushroomy smell. Oh, very intense, earthy, mushroomy smell.
254 00:13:54,880 00:13:57,120 So good. It's so good. So good. It's so good.
255 00:13:57,320 00:13:58,600 Now we'll put in the... Now we'll put in the...
256 00:13:58,800 00:14:01,360 Our fresh mushrooms. Fresh mushrooms in. Our fresh mushrooms. Fresh mushrooms in.
257 00:14:03,400 00:14:05,760 So, I don't like mushroom having too much flavour So, I don't like mushroom having too much flavour
258 00:14:05,960 00:14:09,800 but garlic is one of my favourite ingredients. but garlic is one of my favourite ingredients.
259 00:14:14,920 00:14:16,200 And what have you just added there? And what have you just added there?
260 00:14:16,400 00:14:18,760 The sauce we made from the shiitake mushrooms The sauce we made from the shiitake mushrooms
261 00:14:18,960 00:14:21,680 uh, and with mirin. uh, and with mirin.
262 00:14:21,920 00:14:23,920 And then a little bit of black pepper. Right. And then a little bit of black pepper. Right.
263 00:14:24,120 00:14:26,280 So, that's a little bit of modern flair in there So, that's a little bit of modern flair in there
264 00:14:26,480 00:14:28,560 because mirin is a Japanese ingredient because mirin is a Japanese ingredient
265 00:14:28,760 00:14:30,040 Yes, it's Japanese yes. Yes, it's Japanese yes.
266 00:14:30,280 00:14:33,600 And here you are using it in a, quite a Chinese recipe. Yes, yep. And here you are using it in a, quite a Chinese recipe. Yes, yep.
267 00:14:33,800 00:14:36,600 Can I have a go? Of course you can. Can I have a go? Of course you can.
268 00:14:36,800 00:14:38,200 No. You also use uh... No. You also use uh...
269 00:14:38,400 00:14:40,200 Like that? Did I do it OK? Like that? Did I do it OK?
270 00:14:40,400 00:14:42,040 Very good. Yay! Very good. Yay!
271 00:14:42,240 00:14:44,320 I would like to offer in the fine Chinese food. I would like to offer in the fine Chinese food.
272 00:14:44,520 00:14:47,120 Black fungus. Black fungus. Black fungus. Black fungus.
273 00:14:47,320 00:14:49,720 It's based on the good produce. It's based on the good produce.
274 00:14:49,920 00:14:51,200 If the good produce, If the good produce,
275 00:14:51,400 00:14:55,000 you don't have to add in artificial things in there. you don't have to add in artificial things in there.
276 00:14:55,200 00:14:57,480 Sawtooth coriander, the last to finish. Sawtooth coriander, the last to finish.
277 00:14:57,680 00:15:00,360 Tell me about what you love about a dish that's as simple as this, Tell me about what you love about a dish that's as simple as this,
278 00:15:00,560 00:15:04,840 it's just really mushrooms, um, some oil, some salt, some garlic it's just really mushrooms, um, some oil, some salt, some garlic
279 00:15:05,040 00:15:07,200 and the fragrance of the coriander. and the fragrance of the coriander.
280 00:15:07,400 00:15:11,240 I just wanted my customers to taste the real mushroom flavour. I just wanted my customers to taste the real mushroom flavour.
281 00:15:11,440 00:15:14,120 It's earthy and quite rich actually. It's earthy and quite rich actually.
282 00:15:14,320 00:15:17,200 And then the very nice texture of the mushrooms. And then the very nice texture of the mushrooms.
283 00:15:17,440 00:15:20,360 And that's the thing I love about what you guys are doing here at Lotus And that's the thing I love about what you guys are doing here at Lotus
284 00:15:20,560 00:15:23,760 is it's about Chinese flavours modernised is it's about Chinese flavours modernised
285 00:15:23,960 00:15:26,320 and sort of made fresher and lighter in a way. and sort of made fresher and lighter in a way.
286 00:15:26,520 00:15:27,800 It gets more exciting. Yeah. It gets more exciting. Yeah.
287 00:15:28,000 00:15:30,200 Otherwise too boring. Yeah. Otherwise too boring. Yeah.
288 00:15:32,160 00:15:34,040 Wow. Wow.
289 00:15:35,080 00:15:39,400 I love the texture of these rehydrated tea tree mushrooms. I love the texture of these rehydrated tea tree mushrooms.
290 00:15:39,600 00:15:41,280 Yes, oh so good, so good, so good. Yes, oh so good, so good, so good.
291 00:15:41,520 00:15:47,080 They almost look like bamboo, that sort of really fibrous texture. Yes. Dry bamboos. Yes. They almost look like bamboo, that sort of really fibrous texture. Yes. Dry bamboos. Yes.
292 00:15:47,320 00:15:50,040 Here is the Wok Fried Mixed Mushrooms. Wow. Here is the Wok Fried Mixed Mushrooms. Wow.
293 00:15:50,240 00:15:55,040 Alright. I've got to try these ones first. How beautiful are they? Alright. I've got to try these ones first. How beautiful are they?
294 00:15:57,160 00:15:59,960 It's kind of like lily pads. It's kind of like lily pads.
295 00:16:04,560 00:16:06,280 You know, for me a dish like this proves You know, for me a dish like this proves
296 00:16:06,480 00:16:09,960 that you can do very, very little to very amazing ingredients that you can do very, very little to very amazing ingredients
297 00:16:10,160 00:16:11,560 and the result and the result
298 00:16:11,760 00:16:15,160 is this elegant, sophisticated dish that's super fresh, is this elegant, sophisticated dish that's super fresh,
299 00:16:15,360 00:16:18,160 really, really earthy and such a delight to eat. really, really earthy and such a delight to eat.
300 00:16:18,360 00:16:20,480 And I love wood ear fungus. I love it. And I love wood ear fungus. I love it.
301 00:16:20,720 00:16:22,960 I think this is, like, my favourite one Yes! I think this is, like, my favourite one Yes!
302 00:16:26,840 00:16:29,440 The local Chinese takeaway was the first taste of the Orient The local Chinese takeaway was the first taste of the Orient
303 00:16:29,640 00:16:31,000 for many of us, for many of us,
304 00:16:31,200 00:16:33,720 but the perception of the world's oldest cuisine but the perception of the world's oldest cuisine
305 00:16:33,920 00:16:35,520 according to Lotus head chef Chris according to Lotus head chef Chris
306 00:16:35,720 00:16:38,480 is based on cheap ingredients and artificial flavourings is based on cheap ingredients and artificial flavourings
307 00:16:38,680 00:16:41,240 which he is keen to change. which he is keen to change.
308 00:16:41,440 00:16:44,440 Most traditional Chinese food use oyster sauce, Most traditional Chinese food use oyster sauce,
309 00:16:44,640 00:16:48,160 use, uh, chicken powder or MSG. use, uh, chicken powder or MSG.
310 00:16:48,360 00:16:51,080 They also use very... I'm not saying conservative They also use very... I'm not saying conservative
311 00:16:51,280 00:16:53,200 but the common elements but the common elements
312 00:16:53,400 00:16:57,080 like, uh, green capsicums, red capsicums, carrot. like, uh, green capsicums, red capsicums, carrot.
313 00:16:57,280 00:17:01,120 I'm not saying they're not healthy, um, just a little bit boring. I'm not saying they're not healthy, um, just a little bit boring.
314 00:17:01,320 00:17:06,040 21-year-old station chef Bowen is also an advocate for change 21-year-old station chef Bowen is also an advocate for change
315 00:17:06,240 00:17:10,000 and has been seduced by the world of modern Chinese cuisine. and has been seduced by the world of modern Chinese cuisine.
316 00:17:10,200 00:17:14,760 I think the cooking for me why I'm interested is, uh, so much magical. I think the cooking for me why I'm interested is, uh, so much magical.
317 00:17:14,960 00:17:18,520 Like, uh, if I gave you the same recipe a different person can cook, Like, uh, if I gave you the same recipe a different person can cook,
318 00:17:18,720 00:17:20,480 taste different and that's the magical part. taste different and that's the magical part.
319 00:17:20,680 00:17:23,000 Bowen is about to work his magic Bowen is about to work his magic
320 00:17:23,200 00:17:26,360 on one of the most popular dishes on the Lotus menu. on one of the most popular dishes on the Lotus menu.
321 00:17:26,560 00:17:30,000 We're making the, uh, Crispy Chicken with Spicy Soy Sauce, We're making the, uh, Crispy Chicken with Spicy Soy Sauce,
322 00:17:30,200 00:17:32,320 it's a traditional Shanghai dishes. it's a traditional Shanghai dishes.
323 00:17:32,560 00:17:36,920 Chris is from Shanghai, so is this a dish that he has brought with him from his youth? Chris is from Shanghai, so is this a dish that he has brought with him from his youth?
324 00:17:37,120 00:17:38,560 Yes. Uh-huh! Yes. Uh-huh!
325 00:17:38,760 00:17:42,000 So I have a question to ask you... Yeah? So I have a question to ask you... Yeah?
326 00:17:42,200 00:17:44,360 Where's the chicken? The chicken here! Where's the chicken? The chicken here!
327 00:17:44,560 00:17:47,000 So, the chicken, we first brine the water - So, the chicken, we first brine the water -
328 00:17:47,200 00:17:49,120 the water, the sugar and the salt. the water, the sugar and the salt.
329 00:17:49,320 00:17:50,120 OK. OK.
330 00:17:50,360 00:17:52,800 And then we cook in a simmer for an hour and a half. Right. And then we cook in a simmer for an hour and a half. Right.
331 00:17:53,000 00:17:56,520 So a lot of the work of this dish is done before service So a lot of the work of this dish is done before service
332 00:17:56,720 00:17:58,520 so it's very, very fast during service. so it's very, very fast during service.
333 00:17:58,720 00:18:00,160 Yes. That's very smart. Yes. That's very smart.
334 00:18:00,360 00:18:02,000 A good dinner party trick I think. Really good. A good dinner party trick I think. Really good.
335 00:18:02,200 00:18:05,840 So, I drop the chicken in. Keep it all nice and crispy, you know. So, I drop the chicken in. Keep it all nice and crispy, you know.
336 00:18:06,040 00:18:07,960 This week, in The Chefs' Line kitchen, This week, in The Chefs' Line kitchen,
337 00:18:08,160 00:18:11,600 Bowen held his own against three fierce home cooks Bowen held his own against three fierce home cooks
338 00:18:11,800 00:18:14,280 in a sago pudding saga. in a sago pudding saga.
339 00:18:14,480 00:18:18,520 He created a dish of utter delight and full of high praise... He created a dish of utter delight and full of high praise...
340 00:18:18,720 00:18:23,040 You turned an old classic into a modern masterpiece, mate, well done. You turned an old classic into a modern masterpiece, mate, well done.
341 00:18:23,240 00:18:25,760 ..resulting in the first restaurant win of the week. ..resulting in the first restaurant win of the week.
342 00:18:26,000 00:18:29,840 I did it. I did it. Cute. Well done. I did it. I did it. Cute. Well done.
343 00:18:30,040 00:18:32,920 Crispy chicken is a winning dish here at Lotus Crispy chicken is a winning dish here at Lotus
344 00:18:33,120 00:18:37,040 and is dressed in a special sauce made from palm sugar, soy paste, and is dressed in a special sauce made from palm sugar, soy paste,
345 00:18:37,240 00:18:40,160 chilli oil and a Shanghai speciality. chilli oil and a Shanghai speciality.
346 00:18:40,360 00:18:43,600 My secret ingredient is, uh, Shanghai Worcestershire sauce. My secret ingredient is, uh, Shanghai Worcestershire sauce.
347 00:18:43,800 00:18:46,440 Oh, this is the secret sauce! Yes, this is the secret sauce. Oh, this is the secret sauce! Yes, this is the secret sauce.
348 00:18:46,640 00:18:48,840 You can use it for dumplings, as a noodle dressing. You can use it for dumplings, as a noodle dressing.
349 00:18:49,080 00:18:51,880 You can use it as a sauce for schnitzel. Yes. You can use it as a sauce for schnitzel. Yes.
350 00:18:52,080 00:18:56,720 Because I'm from Shanghai, there is only one sauce for spicy soy sauce, Because I'm from Shanghai, there is only one sauce for spicy soy sauce,
351 00:18:56,920 00:18:58,520 tell you it's not soy sauce. tell you it's not soy sauce.
352 00:19:00,760 00:19:02,680 It's a little bit spicy but just a little bit. It's a little bit spicy but just a little bit.
353 00:19:02,880 00:19:05,360 But if you taste itself, little bit interesting the flavour. But if you taste itself, little bit interesting the flavour.
354 00:19:05,560 00:19:06,880 There is no other way to describe it There is no other way to describe it
355 00:19:07,080 00:19:09,560 other than it tastes like Chinese Worcestershire sauce. other than it tastes like Chinese Worcestershire sauce.
356 00:19:09,760 00:19:11,040 Yes. Yes.
357 00:19:11,240 00:19:14,760 It kind of has that tangy, salty kind of, um, flavour to it. It kind of has that tangy, salty kind of, um, flavour to it.
358 00:19:16,080 00:19:19,880 After seven minutes of deep-frying, the chicken is ready. After seven minutes of deep-frying, the chicken is ready.
359 00:19:20,080 00:19:22,360 Ooh, look at that. Super crispy. Ooh, look at that. Super crispy.
360 00:19:22,560 00:19:23,960 That is the perfect level of golden That is the perfect level of golden
361 00:19:24,160 00:19:26,480 that I would want to see in a fried bird. that I would want to see in a fried bird.
362 00:19:26,720 00:19:30,320 That's gorgeous. Super crispy. Yeah. That's gorgeous. Super crispy. Yeah.
363 00:19:30,520 00:19:32,520 Super, super juicy. See, the juices come out. Super, super juicy. See, the juices come out.
364 00:19:32,720 00:19:34,960 Oh, look at that. That's amazing. Oh, look at that. That's amazing.
365 00:19:35,160 00:19:37,000 You get the best of both worlds, You get the best of both worlds,
366 00:19:37,200 00:19:39,760 you get the juiciness of a steamed chicken you get the juiciness of a steamed chicken
367 00:19:39,960 00:19:44,000 and you get the crispiness and golden crunch from a fried chicken. and you get the crispiness and golden crunch from a fried chicken.
368 00:19:44,200 00:19:46,560 Yes. It's like the perfect chicken dish. Yes. It's like the perfect chicken dish.
369 00:19:48,600 00:19:51,680 We're ready for the sauce. Oh, that's looking good. We're ready for the sauce. Oh, that's looking good.
370 00:19:51,880 00:19:55,560 So, you bathe the chicken in the special sauce. So, you bathe the chicken in the special sauce.
371 00:19:55,760 00:20:00,320 And the chilli oil and spiced oil. And the chilli oil and spiced oil.
372 00:20:00,520 00:20:01,880 Is this like um... Is this like um...
373 00:20:02,080 00:20:05,200 Star-anise and shallot, ginger, some stuff, yeah. Star-anise and shallot, ginger, some stuff, yeah.
374 00:20:05,400 00:20:06,200 Oh, amazing. Oh, amazing.
375 00:20:06,400 00:20:08,280 Garnished with some shallots, green part. Garnished with some shallots, green part.
376 00:20:08,480 00:20:10,920 Yeah. So, green shallots. Yeah. So, green shallots.
377 00:20:11,160 00:20:15,320 Yes. I'll finish some coriander for garnish. Love that. Yes. I'll finish some coriander for garnish. Love that.
378 00:20:15,520 00:20:18,240 There you have the Crispy Chicken with Spicy Soy Sauce. There you have the Crispy Chicken with Spicy Soy Sauce.
379 00:20:19,560 00:20:21,720 I can't wait to get stuck in. Try it. I can't wait to get stuck in. Try it.
380 00:20:27,320 00:20:28,840 So juicy. So juicy. So crispy. So juicy. So juicy. So crispy.
381 00:20:29,040 00:20:31,440 I'm in heaven right now because I love chicken, I'm in heaven right now because I love chicken,
382 00:20:31,640 00:20:34,560 especially fried chicken, and this is a perfect dish. especially fried chicken, and this is a perfect dish.
383 00:20:34,760 00:20:36,160 Thank you very much. You're welcome. Thank you very much. You're welcome.
384 00:20:36,360 00:20:40,240 Earlier this week, sous-chef Brandon cooked another famed poultry dish, Earlier this week, sous-chef Brandon cooked another famed poultry dish,
385 00:20:40,440 00:20:44,080 Kung Pao Chicken, in a wok war against two home cooks. Kung Pao Chicken, in a wok war against two home cooks.
386 00:20:44,320 00:20:47,720 I love this dish because there are so many different textures to keep you interested. I love this dish because there are so many different textures to keep you interested.
387 00:20:47,920 00:20:52,360 And he served a dish he deserved to be proud of, winning the day. And he served a dish he deserved to be proud of, winning the day.
388 00:20:52,560 00:20:55,960 I'm proud today. As long as my head chef's proud. I'm proud today. As long as my head chef's proud.
389 00:20:57,520 00:20:59,480 Today, Brandon is swapping chicken for beef Today, Brandon is swapping chicken for beef
390 00:20:59,680 00:21:02,440 and is cooking me the Lotus take on a steak and is cooking me the Lotus take on a steak
391 00:21:02,640 00:21:06,640 with crispy leeks, heirloom tomatoes and truffle oil. with crispy leeks, heirloom tomatoes and truffle oil.
392 00:21:06,840 00:21:08,880 Now, this looks like a very marbled piece of steak here. Now, this looks like a very marbled piece of steak here.
393 00:21:09,080 00:21:10,920 Yeah. It's a sirloin cut. Yeah. It's a sirloin cut.
394 00:21:11,120 00:21:14,840 It's actually a different taste than you usually eat at restaurants. It's actually a different taste than you usually eat at restaurants.
395 00:21:15,040 00:21:17,920 Beef in China, it's not very nice. Beef in China, it's not very nice.
396 00:21:18,120 00:21:20,360 I would say the best beef is in Australia. I would say the best beef is in Australia.
397 00:21:21,600 00:21:26,200 Having seasoned his wagyu sirloin, Brandon places it in a hot pan. Having seasoned his wagyu sirloin, Brandon places it in a hot pan.
398 00:21:26,440 00:21:30,240 So once you put it down, try not to move it around. Yep. So once you put it down, try not to move it around. Yep.
399 00:21:30,480 00:21:35,520 Uh, if you move it around, there's no sealing, yeah. Oh, OK. Uh, if you move it around, there's no sealing, yeah. Oh, OK.
400 00:21:35,720 00:21:38,280 So, what you're trying to do here is actually create So, what you're trying to do here is actually create
401 00:21:38,480 00:21:41,240 a seal on the outside of the steak keep all the juiciness. a seal on the outside of the steak keep all the juiciness.
402 00:21:41,440 00:21:44,680 Yeah. To protect the meat. Ahh. Yeah. To protect the meat. Ahh.
403 00:21:44,880 00:21:47,720 Brandon then bastes the steak with butter. Brandon then bastes the steak with butter.
404 00:21:47,920 00:21:51,640 Which is of course perfect when it comes to meat. Which is of course perfect when it comes to meat.
405 00:21:51,880 00:21:56,600 So now you have, like, a nice, nice crust outside. Yeah. Beautiful. So now you have, like, a nice, nice crust outside. Yeah. Beautiful.
406 00:21:58,360 00:22:01,320 If you press down, the meat didn't bounce back, If you press down, the meat didn't bounce back,
407 00:22:01,520 00:22:02,880 that means inside's still a bit raw. that means inside's still a bit raw.
408 00:22:03,120 00:22:05,400 It should have a little bit of a... It should have a bounce. It should have a little bit of a... It should have a bounce.
409 00:22:05,640 00:22:09,600 So, probably I just put, like, two to three minutes. OK. So, probably I just put, like, two to three minutes. OK.
410 00:22:09,800 00:22:13,920 We use the high quality produce, for example beef, We use the high quality produce, for example beef,
411 00:22:14,120 00:22:17,480 the other Chinese restaurants, they use baking soda to make them tender, the other Chinese restaurants, they use baking soda to make them tender,
412 00:22:17,680 00:22:19,040 it's wrong, it's fake. it's wrong, it's fake.
413 00:22:19,240 00:22:22,040 Tastes all the same, the texture, no flavour, the same. Tastes all the same, the texture, no flavour, the same.
414 00:22:24,240 00:22:26,160 After three minutes in the oven, After three minutes in the oven,
415 00:22:26,360 00:22:30,120 the sirloin has been rested and now it's time to plate. the sirloin has been rested and now it's time to plate.
416 00:22:30,320 00:22:32,560 Wow, that looks so juicy. Wow, that looks so juicy.
417 00:22:32,760 00:22:35,800 Brandon dresses the steak with sweet heirloom tomatoes, Brandon dresses the steak with sweet heirloom tomatoes,
418 00:22:36,000 00:22:39,240 drizzles with soy and mirin sauce drizzles with soy and mirin sauce
419 00:22:39,440 00:22:42,360 and tops with crispy leeks and breadcrumbs. and tops with crispy leeks and breadcrumbs.
420 00:22:44,520 00:22:49,680 And some shallots to give it a bit of refreshing and uh... And some shallots to give it a bit of refreshing and uh...
421 00:22:49,880 00:22:51,440 OK. And then... Oil. OK. And then... Oil.
422 00:22:51,640 00:22:54,680 Wow. Well, there's no mistaking that luxurious scent of truffle oil Wow. Well, there's no mistaking that luxurious scent of truffle oil
423 00:22:54,880 00:22:57,800 but aside from that, I think what's really struck me but aside from that, I think what's really struck me
424 00:22:58,000 00:23:01,320 is how such simple ingredients can be combined is how such simple ingredients can be combined
425 00:23:01,520 00:23:04,040 to create such an elegant, stylish dish. to create such an elegant, stylish dish.
426 00:23:04,240 00:23:05,840 Thank you so much. Thank you. Thank you so much. Thank you.
427 00:23:06,040 00:23:11,640 My day here at Lotus has been a true education in modern Chinese cuisine. My day here at Lotus has been a true education in modern Chinese cuisine.
428 00:23:11,840 00:23:14,400 The use of simple, quality ingredients The use of simple, quality ingredients
429 00:23:14,600 00:23:16,960 combined with ancient Chinese techniques combined with ancient Chinese techniques
430 00:23:17,160 00:23:19,080 and the addition of childhood memories, and the addition of childhood memories,
431 00:23:19,280 00:23:21,240 makes for an elegant and memorable menu. makes for an elegant and memorable menu.
432 00:23:21,440 00:23:23,240 This one. This one.
433 00:23:23,440 00:23:25,480 Before dinner service begins, Before dinner service begins,
434 00:23:25,680 00:23:27,960 there's just enough time for head chef Chris and I there's just enough time for head chef Chris and I
435 00:23:28,160 00:23:30,160 to taste the last dish of the day. to taste the last dish of the day.
436 00:23:30,360 00:23:32,240 Gosh, you can see that perfect crust. Gosh, you can see that perfect crust.
437 00:23:33,960 00:23:35,240 Chris. Mmm. It's good. Chris. Mmm. It's good.
438 00:23:35,440 00:23:38,200 Hold the phone, that's incredible. Hold the phone, that's incredible.
439 00:23:38,400 00:23:42,960 The truffle oil just finishes everything off, it's super savoury. The truffle oil just finishes everything off, it's super savoury.
440 00:23:43,200 00:23:45,400 And then the tomatoes to balance the richness. Absolutely. And then the tomatoes to balance the richness. Absolutely.
441 00:23:45,600 00:23:48,480 Thank you so much, Chris, to you and your team, Thank you so much, Chris, to you and your team,
442 00:23:48,680 00:23:50,200 for being part of The Chefs' Line. for being part of The Chefs' Line.
443 00:23:50,400 00:23:52,640 It has been an amazing week having you on the show It has been an amazing week having you on the show
444 00:23:52,840 00:23:56,760 and an amazing day seeing what you do here at Lotus, so thank you. and an amazing day seeing what you do here at Lotus, so thank you.
445 00:23:56,960 00:23:58,400 I had a great time. I had a great time.
446 00:24:01,160 00:24:03,960 It's creamy, it's rich and it's decadent... It's creamy, it's rich and it's decadent...
447 00:24:04,160 00:24:05,160 Oh, yeah. Oh, yeah.
448 00:24:05,360 00:24:06,640 ..in French week. ..in French week.
449 00:24:06,840 00:24:08,040 Voila. Voila.
450 00:24:08,240 00:24:11,480 As four new home cooks take on The Chefs' Line As four new home cooks take on The Chefs' Line
451 00:24:11,680 00:24:14,680 of hatted Sydney restaurant, Bistro Rex. of hatted Sydney restaurant, Bistro Rex.
452 00:24:14,880 00:24:18,160 What are we? Trained professionals. What are we? Trained professionals.
453 00:24:18,360 00:24:19,720 That's right. That's right.