Fast Food? The True Value of Chinese Cooking

Vincent Yeow Lim was the kid doing his homework at one of the tables in his dad's Chinese restaurant. Now a restaurant owner himself, he asks why Chinese food is considered cheap, fast food, despite the skill required to cook it, and the long tradition and history behind it. In this talk, Vincent cooks the first dish his dad ever taught him — the simplest, but also the hardest to get right — Fried Rice… TEDx Talks 

HYBS - JUICEY Live Session

What is Moo Kata and How Does it Work?

Moo Kata, sometimes also spelt Mu Kratha, is basically a fusion of Korean barbecue and Chinese hot pot. Here, you pick raw ingredients and cook them yourself on a tabletop grill. Traditionally, the tabletop grill has a raised dome where you can cook your meats and a space surrounding the dome to cook vegetables, fish balls, and mushrooms in a broth. The sliced meat is usually pre-marinated, and the broth is lightly flavoured, so you actually only have to toss the ingredients into the pan and wait for them to cook. The meal is completed with condiments, including a number of sweet, spicy, and garlicky dipping sauces… Thaiger

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