TOMATO EGG DROP (NOT SOUP!): In Season 1, episode 1 of Why it Works, Lucas Sin explains all of the science and techniques needed for the perfect Chine...
Gratuity isn't part of the dining culture in Hong Kongso when a restaurant owner wants to increase revenue, it comes down to serving more food, to mor...
Lucas Sin demonstrates how a yum cha patron in Hong Kong will typically wash their own utensils in lukewarm tea, largely due to a myth involving incom...
Professional chef Lucas Sin visits Oi Man Sang, an unmissable Hong Kong street food destination specializing in fresh seafood. Want Bon Apptit shirts...
Chef Lucas Sin tries a luxurious and silky custard bun from Sun Hing in the Kennedy Town neighborhood of Hong Kong. Want Bon Apptit shirts, hats and ...
Chef Lucas Sin is standing on the streets of Kennedy Town at 3 A.M. for an extremely valid reasonSun Hing, one of Hong Kongs last operating late night...
Chef Lucas Sin breaks down the history and evolution of a classic Chinese-American dish: Chow Mein. Subscribe to MUNCHIES here: http://bit.ly/Subscri...
Professional chef Lucas Sin visits Oi Man Sang, another unmissable Hong Kong street food destination specializing in fresh seafood. Oi Man Sang is wha...
Chef Lucas Sin finished up a serving of clay pot rice at Hing Kee in Hong Kong. The crispy bits at the end? The best part. Watch the full episode h...
Professional chef Lucas Sin visits Hing Kee, a legendary Hong Kong street food outpost serving crispy clay pot rice for the past 43 years. Go behind t...
