Brandon Jew, a Michelin-star chef at Mister Jiu's, demonstrates the blend of entertainment and culinary art by preparing Mongolian beef in tribute to Martin Yan at his casual eatery, Mamahuhu. As Yan narrates, Jew reflects on the challenge of discussing cooking while performing, showing respect for Yan's legacy in Chinese cuisine. Him offering this dish in May underscores both the influence of traditional techniques and modern Californian ingredients in his Cantonese dishes, aiming to uphold and evolve authentic Chinese culinary art.
"What you've done allows us in the next generation to continue to move Chinese food," said Jew, honoring Martin Yan's influence on Chinese American cooking.
"Food is art. We try to entertain people with our food when people look at the color, the texture, and the aroma," Yan stated.
"The authenticity relies on the execution of the dish... cut in small sizes, marinate it, cook at high temperature for a short time and toss them," Yan explained.
"You're talking about the texture and the flavor while entertaining everybody. That's not easy, I could barely do it just on my own right here," Jew remarked.
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