(Joyful music) (audience applauding) - Many of my colleagues in many Hong Kong Style Chinese restaurant, here also in Hong Kong.

They love to experiment with fruits in their dishes.

They use fruit to bring the unexpected sweetness and color to fusion cuisine, that combined the best of East and West.

Let me start with a very light citrus salad with raspberry vinegarette.

This is very easy to do.

Here, the first thing I wanna show you is how easy it is to do some of these wedges of sentiment of orange and grapefruit.

All we have to do is go like that.

Cut it up.

Use this knife, set this aside.

And then I use my knife, a small paring knife, very small paring knife.

I've been using this paring knife when I was 16 years old.

That is about 74 years ago.

(audience giggling) You see how I do it?

I cut this up, cut this up, cut this up, cut this up, and then we set this aside and then look at how easy it is, okay.

I cut this in between this white part like cut like that.

And I cut like that and I move one out.

See how easy.

And I go another one, okay.

And I go another one, another one coming out.

You continue to do it until you finish everything.

Now, when are you going to quit?

I have no idea.

And this is all I need because while you are still doing something else at home.

I already have done quite a few of these to get ready because we have at least 500 guests in our studio.

Now, when this all ready, we have grapefruit and orange.

I'm gonna show you how we're gonna build this thing.

Look at this.

I have a little plate, wonderful plate.

And then I'm gonna have a tiny bit of these mixed green.

Wonderful, fresh, mixed green you can buy in supermarkets or you can grow in your garden.

Build it up like that.

And then I have lined this up.

One little Asian pear, one piece of grapefruit and one piece of orange.

And then one piece of this, one piece of this, and one piece of this.

You can do anything you want.

Be creative.

Nobody's gonna bother you.

Okay.

And then when this is done, we can do a few more of this Asian pear on the other side, okay?

And then when this is ready, we set it aside and we are going to quickly, we, in fact, you can build this up.

You gonna build up, put a tiny bit of water chestnut, fresh water chestnut, a couple piece of this purple onion, okay, and some candy ginger.

Oh, this is what makes it unique.

And some roasted walnuts, add some nutrition and crunch to it.

Throw it in.

Beautiful.

Okay.

And then in the meantime, you know what else you can do?

Make the dressing.

Here, I have some sesame seed oil.

Okay.

And some salad oil, walnut oil.

Okay?

Very, very light, and vinegarette.

Do it very slowly.

Put the raspberry, raspberry vinegarette right here and make sure you'll stir it constantly.

If you want you can also make, add a touch of sweetness, by using a tiny bit of honey.

I use honey or I use Brown sugar.

Okay?

And mix, mix, mix, very slowly.

Get a nice homogenize mixture.

And then when you're ready, very simple, all you have to do is put this dressing.

Drizzle in and you have, look at this.

You have a beautiful, delicious salad.

(audience applauding) You know, when you go to Chinese restaurant, one of the most popular dish besides egg roll and wanton and fried rice, is a lemon chicken.

Lemon chicken is perhaps one of the most popular dish in the menu in most Chinese restaurant in this country.

I'm gonna show you how to do a chicken dish that is three times as good, but not deep fried, and it's made with lemon, lime and orange.

It's wonderful to do.

Here, I have some chicken.

Before I cut the chicken, I wanna make sure my knife is sharp enough.

Okay?

Okay, that's sharp.

And then make sure, do it like this and cut this up because I have to marinate my chicken.

If you want, you can butterfly this chicken.

And then if you want, you can even use the same knife to tenderize.

You see how sharp this knife is.

Okay.

Sharp knife, is a safe knife.

And if you don't have time, you just do it like this.

Stick them all up together.

You see how far, how fast you can do it.

You see how I move my knife?

You cut it downward forward, push it here.

You cut it and you push it here.

You cut it and you push it here.

And I've been advocating this technique for years because this is what makes it nice and clean and easy to do.

And then after this is done, you are going to transfer from here to there.

And I wanna show you, at all time, clean this up.

Everybody look.

Transfer from here to there.

Done.

Okay?

(audience applauding) Very easy.

After that, you're gonna marinate this.

Now, if you want to do it very graciously, you do it like that.

(audience giggling) Either way.

Now, when this is nice and ready, we're gonna marinate this.

We're gonna marinate it with some rice wine.

Okay.

Kind a bit of soy sauce, not much, just some touch.

And then stir.

And then put a teeny tiny bit of white pepper.

Corn starch help in sealing the juice.

Give that nice, shiny glaze and also give that nice, smooth velvety texture.

Stir around.

Stir this.

Stir this and set it aside, and marinate it for about half an hour to two hours.

As I said, always remember to clean up your cutting board if you have time.

Okay?

Now we are ready to cook this.

Okay?

(audience giggling) Make sure the wok is hot.

Now using a non-stick wok so this way, it's easy to prepare food.

You can use a minimum amount of oil.

When the wok is ready, we'll turn it high.

And we'll put a tiny bit of oil, very little tiny bit of oil, okay.

Move this around and then put a couple of ginger, mince ginger.

Wow, look at this.

Exciting.

And then put the chicken right here.

And I want to show you, this is truly amazing.

Stir.

You can use a spatula to stir.

You see.

A good wok, shall able to toss your food.

And put a tiny, tiny bit of orange peel, lime peel, lemon peel to give more flavor.

And if you are really into something exciting, use a tiny bit of extra wine, okay?

Kind of extra wine.

Look at that.

Wow!

Look at this.

Exciting.

(audience giggling) This is still here.

Then make a sauce with approximately two table spoon of orange juice, two table spoon of lime juice, and two table spoon of lemon juice.

Very unique flavor.

And then a tiny bit of brown sugar, okay.

And if you wanna make even more sauce, put a tiny bit of home mix soup stock right here.

Make sure you catch it, okay?

And then stir this.

Always stir your cornstarch solution.

Use one portion of cornstarch to about two to three portion.

Look at look at this, Okay.

Look at the difference.

You stir.

You put it in.

As soon as it thicken, you'll remove it.

Oh, Perfect.

See how fast?

And then you know what, you're gonna garnish it.

You're gonna do all kind of things with it.

When it's done, I put this chicken right here.

This is so amazing, serve over rice.

Or you can serve it as a main course.

This is like a one dish meal too.

And I will garnish it with this extra lemon, lime and orange zest.

It's a beautiful.

See this.

(audience applauding) Fresh fruit sauces are hardest new wave to wake up the flavors of like, entrees like chicken and fish.

I'm gonna show you one of the best, a spicy papaya salsa.

I'm gonna serve this salsa was my grilled mahi-mahi.

Now the salad I have tried, and I'm telling you it is great.

The first thing I'm gonna do is get ready my fish mahi-mahi.

Okay.

You can use any fish.

This mahi-mahi is beautiful and it's wonderful.

It's very popular in most restaurants from Hawaii.

I'm going to put this, sprinkle a tiny, tiny bit of salt and pepper to marinate this.

Tiny bit of salt and pepper, okay.

This way, turn around, this way is nice.

And you don't want to over season this because you want to retain that wonderful flavor.

When this is all ready, we're gonna put this right here and grill it in this dome-shape stove, top grill right here.

Non-stick so you don't even have to use oil.

Can you hear the sizzling sound?

That means it is hot.

And not only that, underneath there you can put some water so that nothing get burned, nothing gets stuck.

You can grow a whole bunch.

You can cook enough, about six people, six pieces.

Put it right here.

In the meantime while I'm doing all th.. of mahi-mahi, I'm gonna show you how to make a wonderful spicy papaya salsa.

Here, I have all of the ingredients right here.

Look at that, okay?

This ingredient I have is I have some plum sauce.

Look at that.

Interesting.

Huh?

Plum Chinese style plum sauce.

Okay.

And I have some soy sauce, not much.

Okay.

Otherwise it would be too dark.

I have some chopped Asian pear.

Look at that Asian pear.

And I have some papaya, kiwi, red pepper and also purple onion, all of these ingredients.

I'm gonna put all of these in first.

Cilantro, jalapeno or serrano or Thai chili.

Depends on the intensity for jalapeno, they're pretty hot, serranos' hotter, Thai, little Thai chili, they smoke your hair.

(audience laughing) And also I use a tiny bit of lemon juice or lime juice.

Oh, look at that.

This is gonna be unbelievable.

If you want to adjust the flavor, you can add a touch of sugar or honey, okay.

And I'm gonna chop up a tiny, tiny bit of this.

In the meantime, this has to be turned around.

This is really nice.

Look at how beautiful this is.

Look at that.

Isn't a nice?

it doesn't take too long to cook at all.

Cut it up, cut it up.

Red bell pepper, give a tiny bit of color to our dish.

Chop this up.

(sound of chopping) Set it aside, put it here, give color and extra sweetness to our dish.

And then, purple onion.

(sound of chopping) That's all I need.

Put it right over here.

Also, of course some papaya.

And I wanna show you this papaya, I'm gonna use it basically for garnishing.

I'm gonna cut it like this one.

Slice it up, slice it up like this into pieces like this.

And I want to show you how interesting it is when you fend it out.

You fend it out like that.

Look at that.

You can actually fend it out like this.

So use it as a garnishing.

So we're gonna put this over here.

And if you want, you can even use a couple piece of kiwi.

They call wild gooseberry.

Set it aside and put it right here.

And then we are ready to do our wonderful fish with salsa.

Yeah, I have some of these.

In fact, I don't need, I even take the time to garnish this, to make it look beautiful.

Look at that Hawaii stuff.

I love Hawaii.

Okay (audience giggling) Put a tiny bit of these here.

Now, garnishing is something that you can do whatever you want.

Nobody's gonna say, "Hey, you have to do this.

You have to do that."

When this is done, put this right over here.

This is how beautiful this is when it's done.

You put it right over here.

And then you serve with a beautiful salsa sauce.

Look at that.

We'll scoop this in, mix this up and put the salsa right over here and right over there.

And Voila!

You have beautiful grilled fish.

(audience applauding) Fresh fruit plays some very important part in the East West cuisine of Hong Kong.

Let's take a look at how two of the most inventive chef in the far East, Ovenden Fiani and Lee Chan Yoon work miracles with the tropical fruits of Asia.

These delicate doll figurines are specialty of Chef Laun Tse Yang of the Pan Pacific hotel in Singapore.

Each of eight musical angels are depicted playing an ancient Chinese instrument [Chinese 00:16:07] Then the pastry chef created chocolate petit fours and decorates them with miniatures of each instrument.

(soft music) Here at the Cordis hotel in Hong Kong.

Chef Ovenden Fiani is a specialist in East West desserts.

Look at this warm ginger creme brulee decorated with a caramelized sugar sampan.

Or what about this layered fresh papaya strudel.

Here is a fabulous looking Chocolate Filler Greek cup garnish with fruit purees.

Chef Fiani has created a masterpiece with this phyllo and fresh salmon served with a sprinkling of powder sugar.

Do you believe these?

An edible pipe organ, made out of sticks of meringue and chocolate and served with three scoops of passion fruit moose.

And finally, the chef favorite, nutmeg terra mussel served in rose sheets of chocolate and garnished with a crunchy coconut topping.

(audience applauding) Now, that is what I call a fruitful combination of cultures.

Now let me show you another east-west fruit dessert of my own, a warm strudel filled with Asian pears and freshly cheese Marvelous dish.

Everybody know that when you work with dark phyllo dough you got to cover up.

Don't open it until you're ready to go.

So we cover this phyllo dough like this, okay.

And we'll put this wet towel here and I wanna show you how easy it is.

Handle with extra care and attention.

Oh, gentle, loving care.

And then before it dries up, use a tiny bit of melt butter.

Use a nice, fresh new brush, brush it over here.

And it's only a three and a half calories.

And then of course sometimes you have to indulge on wonderful things.

And then I have some roasted coconut, shredded coconut.

I sprinkle this all over here, okay.

Sprinkle it all over.

This is what gives this unique strudel, that uniqueness because it give that coconut flavor as well as the texture.

And then in the meantime, I'm gonna mix all of these ingredients.

I have lychee, fresh lychee already seeded.

Okay.

Some chopped roast walnut, give extra crunch.

Raisin, golden raisin soaked in plum wine.

Candy ginger, and a tiny bit of, of course with our Asian pear, is not Asian pear strudel.

The same thing like our papaya salsa You got to have a lot of papaya.

Otherwise it's gonna be a problem.

(audience laughing) And then of course, a tiny, tiny bit of lemon zest and a tiny bit of sugar and a kind of a lime juice or lemon juice.

Ah, this is what makes it unique.

Five spice powder.

Oh, nice and sweet like a licorice and cinnamon flavor.

A tiny bit of plum wine and a mix them all up, okay?

Now you can either use this or you can use this to make it up, mix it up.

And then when this is make up, you notice that ah this year I've been using a lot of the cooking technique with my chopstick.

Okay.

This is how you do it.

You put it around here, put it around here.

Do not have to, depends on how big the strudel you want.

You know, I go to a German restaurant.

I always love strudel.

There's a wonderful German dessert.

Put it over here.

And then you roll it up.

Hold on whole thing and roll it up.

Move this, roll it up.

The whole thing, roll it up.

And then make sure you close this, okay.

You close this.

Close this and roll it up.

And continue to roll it up tight, tight and tight.

Practice.

Perfect.

Okay.

And then you'll put this right over here, handle with care.

Okay.

And we are goNNA take it to the oven and we're gonna bake it until the golden brown.

Oh.

Before you forget you should also make sure to make it even look more interesting.

Ah, I always remember things.

If you forget, all you have to do is do it all over again.

(audience laughing) And then sprinkle tiny bit of, oh, extra shredded coconut.

Oh, this is gonna be making it very, very unique.

When it's done.

Let's clean up.

We'll take it over here.

And we're gonna bake this until the golden brown.

I am a generous guy, I always cook more than necessary.

And always cook more than just for myself.

And I've show you how easy it is to serve these.

You use a knife or serrated knife.

When it's done, you cut this an angle like this.

Can you hear the sizzling crushed, crunchy sound?

Oh, this is so unbelievable.

I am gonna have not just one piece.

I am gonna have two pieces myself.

And then when this is done, we'll put this right over here and this right over here.

And then you know what?

To make it even more interesting.

We're gonna serve with a touch of powder sugar.

Look at that.

(audience applauding) Now try adding wonderful and more fresh fruit to your diet is good for you.

I think you will be delighted with all these fruits of your labor.

'Till next time.

May all your endeavors be fruitful.

And remember if Yan can cook, So can you.

“Goodbye!” (##!)

(audience applauding)