Singer Kyo York loses in 'When in Rome, Do as the Romans Do'

The boxfish that singer Kyo York prepared is a rare seafood, likened to "saltwater chicken" because of its white, sweet and chewy meat. Mr. Nguyen Trung Dung - General Director of DH Foods "warned" that: "Processing grilled boxfish is both difficult and easy. It is easy because the meat of the fish is already very delicious, and difficult because the fish skin is very thick. Therefore, when processing, it is not possible to marinate the outside of the skin as usual, but the spices must be stuffed into the fish's belly".

Guest singer Kyo York

He brought to the show "When in Rome, Do as the Romans Do " (episode 8, season 4, broadcast on VTV3 on the evening of May 27) the dish of grilled cobra fish with salt and chili.

Micka Chu (right) and companion

Spices are extremely important in creating rich flavors and attractive colors for dishes. Each Vietnamese dish can have one or several typical spices, used according to the taste of each region or the level of the cook. Thanks to the variety of spices and the way they are used, the dosage and mixing, the picture of Vietnamese cuisine has become much richer and more attractive.

Singer Kyo York recounted a memorable memory related to dipping sauces when he visited the West: “They displayed a lot of food, each with its own sauce, so it was confusing. I just thought, oh, this sauce looks delicious, I wanted to dip it in but was scolded not to dip it in there...”.

Kyo York also has an impressive way of decorating dishes by cutting the bell pepper in half, using the stem as a "plate" to hold the sauce, and using the remaining part to hold dried garlic, chili peppers...

To make the dish have a rich flavor, Kyo York uses a lot of spices when marinating the fish. So although the kitchen operations look a bit clumsy and difficult, he has created a delicious dish, conquering Mr. Nguyen Trung Dung and the "owners" Puka and Huynh Lap.

Guests experience a modernized version of blind man's buff.

Let's challenge to guess the ingredients

Meanwhile, Micka Chu grinds and mixes spices in her own way and marinates them thoroughly, bringing a fresh flavor to the grilled boxfish. She also uses annatto oil to enhance the visual appeal of the dish.

The French have a habit of using white wine when eating fish to enhance the flavor of the dish, so she cleverly introduced this cultural feature by preparing wine for the diners.

Kyo York's Grilled Boxfish

Special Gold Medal-Winning Grilled Boxfish Prepared by Micka Chu

After much effort, the taste of the grilled cobra fish dish of both friends received a lot of compliments from Mr. Nguyen Trung Dung, Puka, and Huynh Lap.

If Micka Chu's flavor creation is highly appreciated, almost perfect, Kyo York's dish is more like a steamed dish because it is still juicy. Therefore, Micka Chu has the advantage and won the special gold medal of When in Rome, Do as the Romans do .

Source: https://thanhnien.vn/ca-si-kyo-york-thua-cuoc-trong-nhap-gia-tuy-tuc-18524052807351696.htm