Chef Lucas is the first English speaking Hong Kong Chef managed to articulate the sophistication of Cantonese cooking that I grew up with. Tons of respect to Chef Lucas and those who love Hong Kong and its amazing cuisines.

@charleschan1692

5 ай бұрын

Totally agree. I'm HK born, grew up with these traditions and foods, and now basically learning this through a chef's perspective in English. Big fan of Chef Lucas, keep it up Chef!

@jean-pierrecoffe6666

5 ай бұрын

"Sophistication" lmao mfer is burning whole pigs in a underground cardboard fire

@llkurofoxll1013

5 ай бұрын

stupid westerners @@jean-pierrecoffe6666

@prettyprettysmart

5 ай бұрын

I agree, I’m so happy that he’s covering these aspects of Cantonese/HK culture that you don’t really ever see in mainstream media.

@nikserof2183

4 ай бұрын

Yup, nothing but useful knowledge and facts; no BS.

I'm becoming a big fan of Chef Lucas. The places he goes and the meals he displays are unique and interesting, and I appreciate his succinct approach to the history of the dish. No long drawn out monologues, just a lot of respect for the food. That's how it's done.

@DianeH2038

5 ай бұрын

he's such a badass.

@coltonvanessa5096

5 ай бұрын

Agreed, he's so enjoyable to watch

@Qriginality

5 ай бұрын

Aggreed

@crunchipscrust

5 ай бұрын

You're becoming one? There's a process? Been a huge fan since I first saw him lol

@brandonf4196

5 ай бұрын

Bet he's packing too

I LOVE watching Lucas host. He is so knowledgeable and explains every step of the way with how foods are cooked, what they should be paired with, history of the foods, the culture, etc. Please have him host all Asian foods show.

@tanthaman

5 ай бұрын

You like Asian men huh

@Narra0002

5 ай бұрын

I agree

@livinlicious

5 ай бұрын

Well, he is a worldclass chef himself, so anything less would be weird.

@googlereviewer1944

5 ай бұрын

Yeah this presenter is excellent.

1:00 “Smoke is building up but as you can see chef is unaffected.” *chef squinting angrily like he is staring directly at the sun.*

@AGH331

4 ай бұрын

He can't complain though, his lungs don't hold enough air anymore.

@MeanLaQueefa

3 ай бұрын

Plus green smoke = chemicals or minerals/metals like copper. No bueno using treated lumber.

@biggrocc19

3 ай бұрын

​@@MeanLaQueefa they don't cook over that fire, they use the treated planks to start the flames. The host mentioned the fires can get up to 600 degrees Celsius. Any volatile chemicals that could taint the pork would have burned off long before the meat hits the pit.

@biggrocc19

3 ай бұрын

​@@MeanLaQueefa I would eat the pork, definitely wouldn't want to be the laborer starting those fires though lol

@Ollay245

3 ай бұрын

the amount of nails in those pallets going molten is certainly toxic to the meat, mental

Love the Lucas videos - so happy to see so much more of him. He brings a great perspective and personality to the channel. Interrupting himself when the pork came out at 6:45 instructing the videographer to get the shot of the pork coming out - you can see how passionate he is about telling these stories

@Equal_Dust4934

5 ай бұрын

And he’s handsome

Big thanks to Lucas for showing authentic Hong Kong cooking technique to the world. Just look at how passionate Lucas is when he sees the roasted pig

0:50 I like how he's talking about the quality of the wood and then buddy just hucks a whole pallet in there nails and all lol

@ac8098

4 ай бұрын

That PT wood burning green has been treated with copper... dunno how safe that is to eat.

@kharnifex

4 ай бұрын

It's definitely not safe.

@MeanLaQueefa

3 ай бұрын

I saw green and was thinking copper and treated wood, definitely a mark of quality. 😂

@darrenburnell23

3 ай бұрын

I thought exactly the same

@captaincaveman471

3 ай бұрын

Pallet wood is so gross for many different reasons.

Great video! Just an FYI - at 4:15 the chef says 38斤 (gan1, i.e. catty) - not 公斤(gung1gan1, i.e. kilograms). The Hong Kong catty is around 600g (604.78982g to be exact) so it's closer to 23kg.

@Mofo0434

5 ай бұрын

Exac7ly

@nyk2000m

5 ай бұрын

Biasalah, youngster can't even differentiate salt and sugar

@albqo5115

5 ай бұрын

I don’t think it matters, it’s just an estimation, not exact. Nobody cares

@Mofo0434

5 ай бұрын

@@albqo5115 apparently we care

@filetofishiee

5 ай бұрын

@@albqo5115 That's a huge difference bro

Yes! Not only is Lucas one of the most entertaining chefs in the new BA, but this type of video is also more of what you guys should do. It's fun to see different places, people and how they do food in their own restaurants.

Industrial pre used pallets, green flames, i do not know about that.

This piece is worth of an action movie, the atmosphere, the heat, the smoke, the chefs, the narration. I guess could also be a love story. Long live the roasted pig!

@jondoeami

5 ай бұрын

Or rather short lived 🤣

@rbgong89

5 ай бұрын

Exactly what I thought. He’s onto becoming the next anthony bourdain

@codeeu1994

5 ай бұрын

The chef is sacrificing some of his life time to this business.( literally) this is the most appropriate example of a working hazard , full of carcinogens for ur lungs and the body. Much respect for the chef😊

@selenicmooncry

5 ай бұрын

yea I would wear a respirator full time doing that job@@codeeu1994

@echan275

3 ай бұрын

Sadly, the under ground roasting place has closed.

His enthusiasm is so infectious! Lucas is one heck of a host, and a wealth of knowledge. I love his videos.

I love that you show this with such respect, and that you highlight the skill of the chefs rather than yourself.

The way this is shot is almost euphoric…. like looking through a fish lens of a someone who works there. Amazing

@spaghettieggplantsauce8533

5 ай бұрын

Agree, it is well filmed! Perhaps, the next time people eat delicious bbq pork, people will always appreciate and remember the sweats of the chefs behind the scene. Also, if the price is a bit more than the common price, this will make sense

Lucas should have his own food channel, he is my favorite chef on internet. Love all his videos.

@cwg73160

5 ай бұрын

He has his own ventures. Why would he bother himself with running a channel? He does this without the hassle of owning one. Think.

@bartc1240

5 ай бұрын

Hey, keyboard bully, why are all your comments so antagonistic/vitriolic? You really do go out of your way to insult and belittle. I think it's a pretty clear sign that you're an impotent nobody irl.

This brings back memories. I've had the privilege of eating Cantonese pit roasted pork once, 45 years ago in of all places, New Zealand. It was the centrepiece of my friend's wedding feast. I could not believe how crispy the skin was, whilst the meat was tender and juicy.

"YOU HEAR THE CRISP? YOU HEAR THE CRISP?" hahaha love his enthusiasm

I went with my aunt to pick up the roast pork once when I was in HK for Chinese New Year. We got there as it was coming off the van and it was still steaming when they brought it out. When the chef started chopping it up, the skin SHATTERED like glass. Little shards flew off everywhere. It was amazing.

i grew up on this...weddings and parties all my life...skin is so addictive ..the only bbq item i pick over this is the peking duck...never tried with the mustard but always with hoisin and sriracha...but lucas def deserves a network tv show...

This is the great thing about Lucas. He manages to convey the deliciousness of the food without any histrionics. No eye-rolling. No foodgasm.

I love your passion for food Lucas. It's really shows when you're explaining the details of the process 👏🏽👏🏽👏🏽👏🏽

Very cool. One thing though, that pallet that went into the fire was probably treated with something (usually includes arsenic) hence why it burned green 😅

@mjduigou

5 ай бұрын

Probably Copper sulfate or Boric Acid for green flames. Hopefully not Methyl Bromide…

@greenhat7618

5 ай бұрын

It was just to start the fire

@orangutanenthusiast5631

Ай бұрын

I think it's probably the glue, arsenic gives a pretty blue flame

He is so genuinely happy and interested it’s very wholesome to see😍

Now this is food content - raw no frills filming and reporting - Lucas should do a world tour of culinary techniques

One of the more unique BBQ videos I've ever seen. Its clear Chef Lucas is very knowledgeable, not only of the technique but also the history. Those fire pits are huge, and the speed and efficiency of the pig roasting is really impressive.

I love how excited and enthusiastic Lucas gets when he talks about food. ❤

A Tik tok video would not do this justice in my view so I therefore appreciate how this video content captures the traditions of historical cooking. Great to see this distinct method and be even better to visit and experience the flavours first hand.

The sweat coming of the guy cooking the pork, that is dedication to your craft! 😮🔥

Lucus’s narrating and hosting the video is incredible

I love the in depth explanation. Lucas has done his homework and is passionate about process and technique and information. Makes me appreciate it so much more. Great video. Much respect.

Love the enthusiasm and respect that Lucas gives these foods!

I love how passionate he is about the food. Amazing series.

Thank you for the constant videos, I really appreciate it!

love the production. everything is on point. snappy, high density of information, no music, great shots and lighting. i wish more food content was like this.

These videos are so great, please keep them up!

Always have loved Lucas' energy and passion. Such a great host and infectious smile.

I've been following Lucas for a long time now, and it's awesome to see him get this platform -- his passion and depth of knowledge make for excellent videos.

Just a minor correction. The pigs were 38 "'gun' / catty" (a Chinese unit of mass), not KG, which roughly translate at 22 kg. Anyway, a superb video Lucas as always

@dericcyk

5 ай бұрын

Yeah I was about to say 1gan is about 600g

@suexec

5 ай бұрын

I thought the 1 gan is 500g as 2 gan is 1kg. Ah, HK may still use the traditional value of 1 gan to about 600g.

Chef Lucas is such a gem. Amazing host and presenter.

Lucas is for the best host by far, love any video he is part of

Lived part of my childhood in HK, thank you for showing me more of HK that I missed and places that I didn't know about.

Huge fan of Lucas!! The passion, enthusiasm, and knowledge of Hong Kong cuisine is such a delight

Love Lucas and love Hong Kong stories. Keep it up Lucas. Roast pork looks amazing

Lucas video is always a must watch!! The enthusiasm, knowledge, respect, top notch

Chef breathing all that smoke. Bless him 🙏

I love watching Lucas videos because it so informative, geniune and passionate.

Top tier video, everything was amazing and it is fascinating to learn of this cooking method and the history behind it. I only wish I could go one day to try it.

I really appreciate your technical analysis of this amazing suckling pig dish!

Chef Lucas is able to explain this process so thoroughly and I love seeing this behind the scenes view of the hard-working chefs. Thanks for this inside-look!

The pressure treated wood makes that green flame, and really gives the meat a pop

The chef said "38斤" and I think he meant catty and not kilogram (that would be "公斤"）. In Hong Kong, one catty is 1 1/3 lbs or every catty is 4 lbs.

Host: Chef likes using fruitwood which dates back to an ancient Cantonese tradition. Chef: *throws dirty pallet in fire*

@TheTHEZETA

5 ай бұрын

It is a way to get the fire up first, when the fire is going, then you throw in the fruitwood.

@bengtianyap4689

4 ай бұрын

Unless the pallet was heat treated then its safe to use for barbeque. However, if its (pallet) was chemical treated with fungicide and pesticide it will produce toxic smoke that will be imparted onto the meat

@CrimsonSw1ft

21 күн бұрын

​@@TheTHEZETA Dirt, nails, copper treated wood and all.

Like everyone, I appreciate Lucas' passion and knowledge of the history of the food and the cooking process. In all his videos, its not about him; its about the food!

Doesn't 38斤 mean 38 Catties aka 605 grams x 38 ≈ 23kg? Also this is an amazing video, shout out to Lucas my school friend

We need even more Lucas!!

what a pleasure to watch Chef Lucas deconstructs the process behind a delicate cuisine. It just makes people appreciate the art of cooking!

As a hongkonger, I love how Lucas brings our culture to the world ❤

@willchu

5 ай бұрын

Yeah Cantonese BBQ

Lucas is always fun to watch/ listen to- Watching this feeling super proud to be Cantonese 😤😤

that was absolutely incredible to watch wow. so unique

This gotta be my first meal in Hong Kong for sure. Looks really nice, juicy, crispy, smoky.

@michaelrosenthal7572

5 ай бұрын

Don't. Its super mediocre.

@zakoohakoo9541

5 ай бұрын

​@@michaelrosenthal7572you know nothing

@adrianwong69

4 ай бұрын

@@michaelrosenthal7572 Find a better shop

i really like how lucas appreciates their techniques and is always so amazed by them

The flame is blue green because they’re burning wood treated with copper arsenate. Probably don’t want to be breathing that stuff in…

0:30 yeah I think the "Chefs" burn whatever wood they can get their hands on.

@natehaas1346

5 ай бұрын

lol

Thanks for showcasing this. You're amazing. There's so much Hong Kong has to offer.

Incredible. I grew up there and had no idea. Thanks Lucus and BA for enlightening us with these stories

Fascinating video! Lucas is just so awesome with his explanations.

Chef Lucas - I'm a big fan. His episodes are the best and I love his passion for food. Lucas you need your own channel!

This is some of your best content ever. Chef Lucas is such a great host.

Ever since I was a kid I loved eating this. It’s literally meat candy and when you get that side of dipping sauce or oyster sauce, it becomes a problem since it’s so addicting. I love chicarrons but it doesn’t beat the roast pork and the different layers. This is an art.

this guy is awesome! i love his genuine enthusiasm

Love this ep his passion is infectious

I'm watching this near dinner time and I'm drooling. Looks delicious.

This is a amazing channel, Its not easy to get in and deal with a interview, even the Hong Kong local people or TV program. Great job!

Amazing!!!! Pride of Hong Kong for sure. In less than a generation, this will be gone. What a honor to have seen the behind the scenes and masterful art.

Love his pure enthusiasm and deep knowledge. I want to have a meal with him.

I really like Chef Lukas. Hes a sympathic guy that knows his stuff

Amazing, 1st time to see a video about this..thanks Chef Lucas! You r brilliant ! 🎉

This guy is great. Informative and perfectly tolerable.

Great content! Always appreciate your highlight on Hong Kong culture

I love how he asked these cooks to be careful at 6:59. The cooks were probably thinking: "Be careful?!! What do you think I do all day". Lol.

The fire is green because that's pressure treated wood. And that smoke your breathing in is toxic. 😂

@MrEpicface97

5 ай бұрын

I know I was like wtf when they started using wood pallets for the fire 😂

@fastbuckwu

5 ай бұрын

Looks like the pallets are just used to start the fires. The fruit wood is added later.

@user-rp2xw6ok4o

3 ай бұрын

Arsenic is a seasoning

please make longer versions of these videos, I could watch an hour long video of this.

Great host. Explains everything perfectly.

Amazing - thanks for sharing

YES!!!! We need a new Lucas episode every week, I'll watch any food topic show with Lucas as the host.

3:36 Chef Lucas’ laser like focus and determination

I am a local HongKonger and I enjoy watching Lucas so much, coz he always finds a way to explain the advanced technique in a way that everyone understands

Wow the host is great. I really respect people who are so fluent in both languages.

Chef Lucas speaks so passionately about food - love all his videos

I love this series. Lucas is a great presenter for this.

Loved the video

amazing. my fav chinese bbq meat! thanks for shining a light on these completely underrated chinese cooking techniques! we all take these for granted

This is my favorite series on BA!

You are fantastic the way you explain really in details n clearly understand ..great 👍

I need this in my life! It looks so delicious!

I did have a rice with Siu Yuk and Char Siu every week when I was a student in Hong Kong. That barbecue shop was the last licensed under-ground furnace to make Siu Yuk in Hong Kong, due to pollution and nuisance to surroundings. Moreover working there is very hard so no new generations join this industry. Years ago the owner decided to sell the workshop and Red Seasons Restaurant 季季紅 acquired it. This kind furnace can make the Siu Yuk more crispy, crunchy and juicy. Thanks Lucas and his team to bring us this interview.

unreal dedication.

I am using Lucas' videos to make a list of all food places I should visit if I go to Hong Kong. He is able to sell the food so well

This was extremely well explained. I learnt a lot about something I knew nothing about. great host

im pretty sure pallet wood is spread with chemicals to prevent bugs as I am in import/export, how is it safe to eat

@CrossCuntyRic

Ай бұрын

The chemicals get burned off by combustion before they put in the pork.

@bassyey

22 күн бұрын

It's almost charcoal when they put the pig. Anything in there is gone.