Hong Kong chef learns to fry orange cake until his hands are puffy to serve Vietnamese guests

"Ticket to Hong Kong" is a series of events initiated by Sheraton Saigon, aiming to connect international chefs to Vietnam, to exchange, learn and promote the culinary quintessence of each country. Previously, the program has cooperated with chefs from Indonesia and Penang (Malaysia), bringing many interesting experiences to visitors.

On his first visit to Vietnam, Chef Jay chose to express his love for this hospitable country by trying his hand at banh cam, a rustic cake associated with the childhood of many Vietnamese people.

Đầu bếp Hồng Kông học chiên bánh cam đến… phồng tay để đãi khách Việt- Ảnh 1. — Close-up of the large orange cake made by a Hong Kong chef

"I spent three days learning how to make orange cakes, frying ten each day, each one taking nearly 20 minutes. The hot oil blistered my hands, but I really wanted this cake to be perfect to serve Vietnamese customers," the chef shared with a bright smile.

The giant orange cake he created has no filling, instead, the crispy crust is drizzled with a slightly salty and fatty salted egg sauce. When the cake is cut, the crust is cleverly arranged to form a Christmas tree on the plate as a way to send early holiday wishes to Vietnamese diners.

Not only stopping at orange cakes, Mr. Jay and Vietnamese chef Diep Nhieu (assistant chef of Li Bai restaurant in Ho Chi Minh City) have a culinary combination, when together making dozens of traditional dim sum dishes that are delicately and uniquely prepared. From steamed shrimp dumplings with orange flavor, steamed sea cucumber dumplings with shrimp to charcoal dumplings shaped like pure black garlic... Each dish is a sophisticated "handicraft", making Vietnamese diners admire.

Đầu bếp Hồng Kông học chiên bánh cam đến… phồng tay để đãi khách Việt- Ảnh 2. — Two Vietnamese and Hong Kong chefs come together to create a vibrant culinary feast

Chen Ru Lu - food critic, youngest member of the Vietnam Culinary Culture Association (VCCA) shared his feelings after enjoying a dim sum feast: "The chef's way of making dim sum tends towards sweetness, making it easy to approach Vietnamese taste because Hong Kong cuisine has many similarities.

I eat dim sum almost every day so it's easy to recognize the difference in each dish. For example, fried taro is popular in many places, but here it surprised me with its crispy crust, delicate texture, and not too greasy. With the lychee-shaped dish, instead of the familiar fresh shrimp filling, the chef chose a sweet salted egg filling. The fatty taste is light, not too strong like the salted egg yolk bun, so it's a perfect way to end the meal."

Đầu bếp Hồng Kông học chiên bánh cam đến… phồng tay để đãi khách Việt- Ảnh 3. — Unique black garlic dim sum shape

According to Chen Ru Lu, the tangerine-shaped dim sum was the most delicate highlight of the party: "Making tangerine-shaped dim sum is very difficult because you have to balance the sweet and salty flavors. If it's a little off, the dish will be strange or off-flavor. But here, the shrimp blends with the fragrant dim sum flavor, the crust is smooth and chewy. I think this is the best dish at today's party."

Đầu bếp Hồng Kông học chiên bánh cam đến… phồng tay để đãi khách Việt- Ảnh 4. — Chef Jay (standing in the middle) is happy when he first set foot in Ho Chi Minh City, next to Vietnamese chef Diep Nhieu.

It is known that the Hong Kong chef will stay and serve Vietnamese diners in Ho Chi Minh City from October 5 to 12. Such parties not only enrich the culinary map of Ho Chi Minh City, but also demonstrate the open and hospitable spirit of the Vietnamese people who are always willing to welcome, exchange and honor cultural values through each dish.

Source: https://thanhnien.vn/dau-bep-hong-kong-hoc-chien-banh-cam-den-phong-tay-de-dai-khach-viet-185251007121559218.htm