You don't see this very often at a five-star hotel… but chef Xie Yaowen is working hard to keep traditions alive.
Jook-sing noodles are an iconic Cantonese dish, named after how they're made.This kneading motion helps gluten develop evenly in the dough, making the noodles firm and elastic.
Chef Xie and his team repeat this process every day, in the hopes of preserving a dying craft.
In the age of fast service and automation, many restaurants use pre-cooked food to speed up delivery. China is the world's largest producer of pre-made meals, with Guangdong companies leading growth in the 50 billion-dollar market.
But Chef Su Jinhui believes cutting edge culinary innovations come from traditional craftsmanship.His abalone crumble is the latest dish all senior pastry chefs must perfect in order to obtain their certification.
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