Ep 12. Modern Hong Kong
- TV-G
- October 7, 2000
In episode 12 of Martin Yan's Hong Kong season 1, titled "Modern Hong Kong," viewers are taken on a tour of the contemporary side of the city. Martin Yan, a master chef and culinary expert, showcases the dynamic and evolving food scene of this vibrant Asian metropolis.
In this episode, Martin explores the thriving business district of Wan Chai, home to some of the most innovative restaurants in Hong Kong. He visits a few restaurants that are pushing the envelope in terms of creativity and experimentation, including a spot that serves molecular gastronomy-style dishes and another that specializes in fusion cuisine.
Throughout the episode, Martin also highlights some of the unique ingredients used in contemporary Hong Kong cuisine, such as wasabi-infused soy sauce and seaweed powder. He demonstrates how these ingredients can add a depth of flavor and texture to dishes.
Viewers are also treated to an inside look at the bustling street food scene in Hong Kong. Martin stops at various food stalls to sample local delicacies like egg tarts, curry fish balls, and sticky rice dumplings. He notes that while Hong Kong is a financial hub and modern city, its street food culture is still a vital part of the local culinary tradition.
One of the highlights of "Modern Hong Kong" is Martin's visit to a rooftop farm in the heart of the city. He speaks with the farm's owner, who explains how they utilize vertical farming techniques to grow fresh produce in a compact, urban setting. Martin also prepares a delicious salad using some of the farm's greens and herbs.
Throughout the episode, Martin emphasizes the importance of sustainability in modern Hong Kong cuisine. He highlights how many chefs and restaurants are making a conscious effort to source ingredients locally and reduce waste.
Overall, "Modern Hong Kong" provides a fascinating look at the contemporary culinary landscape of this dynamic city. Through Martin Yan's engaging commentary and culinary expertise, viewers get a sense of the creativity and innovation that is driving Hong Kong's food scene forward.