#1 Chef in China cooked for us… and it was insane.

This is the best Chinese chef in 2020. What? Oh my gosh. Mm-hmm. Wow. You're a genius. One in a billion. Absolutely incredible. Here we go. We are in a restaurant I don't even believe is open yet. They opened it especially for us. Can we talk about the gondola that we had to get in to get to this restaurant? It went over a literal performing lake that they turned on just for us. The head chef, Chef Tam, literally won the best chef in all of China award. In all of China? That's like a billion people. Chef Tam is a one in a billion. He's a one in a billion. Oh gosh, first dish already. That looks like it's a crab. Is that crab? This is our appetizer. We use the local crab meat, mushroom and onion stuffed in the crab shell. That's in a crab head but that's not all crab. It's heavy. There's onion in there as well. Look how heavy that is. It's very heavy. It's spicy as well. I don't even know how you lifted it. Well, I pinched it like a crab. Okay, very good. Oh my gosh, it's kind of... Is that cheese? Crispy layer on top. Soft in the middle. Oh, the crab meat. The thing is, the top of the macaroni cheese is one of the best things in the world. Okay, okay. That's not what this is. Cheers, dude. Oh, it's hot. Mmm. Wow. It does taste like macaroni cheese with crab in. The crab is so fresh. This is the second thing we've been served in a crab head and it is incredible. Mate, I finished mine. You didn't even polish that off. That was incredible. I want someone to validate my macaroni cheese. Is that in the perfect spot today? Yes, Luke is just going to slide on over. It's crab-aroni cheese. No, don't say that. I think that's cheese. Yeah, but it's not macaroni. No, it's not macaroni. Oh, Chef Tam. Hi. Thank you so much. Thank you for having us. That first bite was incredible. It was amazing. Thank you so much. Is there cheese in that? Yeah. No cheese. I called it. A mixture of egg yolk and good quality butter. Butter. Which is why it tastes so creamy. Chef Tam, I've heard that you're the best chef in China. Congratulations. Not to put you on the spot, but congratulations on that award. That is amazing. What is this? This is a bone marrow from a big size of sturgeon. A sturgeon? Fish bone marrow? Try it now in the soup. Okay, okay. The next dish is a soup you've made. This, wow. Oh, it's beautiful. Wow. After cooked, this is what it looks like. Some chicken? Chicken? No, it's not chicken. What is this? Very nice, you know, poultry. Poultry? It's poultry. What is it? Is it pigeon? No pigeon. What is it? It's a mystery. Yeah, it's a mystery. Okay. Do you know? Yes, I know. It's your fixed menu. Thank you so much, Chef Tam. This is amazing. Wow, I love it. I absolutely love Chef Tam. I'm a fan of him. I'm a tambourine. It's that way. You calling his man. Look at that. It's almost like gelatinous on the outside. This is the first time I've actually looked it in the eye. You're scared. How do you bite through it? With some difficulty. Very gelatinous on the outside. Extremely chewy on the inside. Almost like rubber. Yeah, I don't love it. The gelatin. Sorry, I swallowed a big bit of it and I gagged. Are you meant to eat that? Yeah, surely. Are you sure it's not a flavor? No, of course I'm not sure. It's my first time ever eating it. Oh my gosh, are you okay? I'm trying to keep a straight face. Because Chef Tam was right there and he's a really sweet man. No, he's gone, he's gone, he's gone. He was just there a second ago. Where are you looking? I don't want Chef Lam to see this. I don't know what poultry that is, but it's nice. Is that quail? Is it pheasant? Could be pheasant. Bone marrow. Very unique texture. Very. I don't love that. But if Chef Tam tells you to eat it, one in a billion chance. True. I kind of trust his opinion over my own. You doubt your own taste buds. I'm wrong. Wow. This is more of a Chinese classic. This is more familiar. I thought that was sauce. It's mantou. I actually thought that was sauce. You thought that was a pile of sauce. I thought that was sauce. You just picked it up. It's mantou. This is very common in more northern China. Sometimes you just dip it in condensed milk. Beautiful. Look at this. Oh, that's different. That's really different from Beijing star duck. All right, let's do it. Smell it. It's smoky. Really smoky. A little bit fatty for the flavor. It's not dry. A little bit lean, really juicy. Bit of mantou. Oh, that takes me straight back. Wow. To growing up in China. I absolutely love this stuff. Wow, that's like eating a cloud. Really crisp, but crispy, like crunch on the outside, right? It's my favorite thing. Super soft in the middle. Easily my favorite thing. The British guy. The one beige item on the menu. His favorite thing. So this restaurant is based around 24 lunar term. They have a seasonal menu which changes every two weeks. That's intense. There's like constantly new recipes, new dishes. I mean, I don't change the things I cook at home. You don't change your clothes every two weeks. Sorry. Sorry, that's harsh. That's harsh. Well, that's accurate. You okay? Yeah. I saw this. We saw this on a restaurant menu outside. When we were walking around outside last night, and I was like, what is that? I've never seen anything like that before. I have no idea what the answer is still. This course is a base apple room and sea cucumber. Okay, so is sea cucumber a fruit? No, no, no, no, no, no, no, no, no. It's a living sea creature. And it looks a bit like a... No, I wasn't going to say that. I didn't say that. I feel like maybe Lourdes into a false sense of security with the last dish. Yes, definitely did. Chef Tam, he's like, these guys are too loud. We back to the seafood. How can I shut them up? It looks like an egg. It's quite confusing. Gosh. That's abalone. Okay. It's kind of a gelatinous flavor. I don't love abalone. Almost like liver. Not helping. I quite like that. I am not a fan. No? No. That was difficult to get down. Oh, wow. This sea cucumber texture is very unique. It's literally like jelly. That actually tastes really good. Wow. Texture. Weird. Super weird. But the taste. I mean, the texture just tastes like pork or beef fat when it's been properly cooked. Super soft. Not quite buttery. Fat. Almost like jelly. Okay. Luke. Sea cucumber. I think you need to try this. The texture is going to freak you out. It's good. Try it. It's not even that fishy. It's just... The texture is like... You don't like it? The texture is challenging. Yeah, not for me. It feels like it's just moving around my mouth. Like I've been swallowed. It feels like it's got a mind of its own. Yeah. You're going to enjoy a different main course. Oh, hello. Okay. We've never ever had this. Ever on the channel. No one has seen our responses to everything and been like, we're going to give them two different main courses to suit their individual palates. This rice is from the Nepal here. And the top is the chive chip beef. And the only is your noodles. We call them wonton skin noodles. Wonton noodles. That's going to be good. Let's go beef first. All right. Let's do it. It's very convenient. Two big chunks of beef. Cheers, mate. Beef is marinated. So super soft. The rice though. The rice is unlike any rice I've ever had. We are getting so spoiled. Wonton noodles just with so much crab meat. It looks like it's more like crab meat with some wonton noodles. It really does. Oh, wow. Oh, that's incredible. The texture of the wonton. Oh, Chef Tam. This is incredible. You are one in a billion. Amazing. Genuinely amazing. This is the menu. Okay. Is this what we tried? What was the tiny bird? Partridge. It was a partridge. Thank you so much. Thank you so much for hosting us. This has been an incredible, incredible meal. Char siu. This is for Chef Tam to prepare for you. Oh, this is my favorite. You can find it all over southern Chinese cuisine. The bottom half of that tastes like sea cucumber. It's fatty. Texture. It might be the best char siu I've ever had. Luke, try that. You had char siu for breakfast this morning. That is going to put it to shame. Wow. I could have that every morning. My dad is going to watch this video and he's going to be a little bit... Once again, Daryl. I'm so sorry, but it is an honor to be here in your place. That's the best char siu I've ever had. It's my privilege to bring you here, son. Yeah, okay. I love the dessert. Ooh. Oh, no. What do you mean, oh, no? Is it bone marrow? No, it's not bone marrow. This one is a snow pear. In the top is the premise. And the other dishes is a crispy cronut custard. The chef used the fresh cronut and the deep-fried, and to make it crispy on the outside and soft on the inside. What? Walnut custard. Oh, my gosh. Crispy out the layer. It's hot. Oh, wow. Oh, no. I dropped mine in. Oh, my gosh. No one saw. I'm going to save that for the last bite. Oh, my gosh. That's incredible. Oh, my gosh. What the heck is walnut custard? That tastes amazing. What the heck is superior bird's nest? About to find out. What the heck is regular bird's nest? Wow. What? Tastes like hot pear-flavored jelly. Michigan-style pear boba. It's kind of reminiscent, right? The combination of textures. Wow. Oh, chef. Chef Tam. You're good with the menu today. Cheers to you. Cheers. Amazing. Cheers to chef Tam. This was incredible. The whole menu was really, really amazing. One in a billion. Absolutely incredible. Thank you for your compliment. No, thank you. Yes, actually, you know, we hope, you know, everyone who visit us, you know, in the restaurant, you know, they're going to have a good experience. I think, you know, there were some dishes which were very new to us. Like what? Sea cucumber. Very strange texture. But even if it's new, I mean, it's still, it's such an incredible experience. I didn't like the bone marrow. I'm sorry. It's like jello. Yeah, yeah, yeah, yeah, yeah. I'm looking forward to serve you again. Oh, please. I would love to come back. Next time, you know, for dim sum? Yes, please. I mean, are we busy tomorrow for lunch? Yeah, that's right. I'm a proper Tambourine. Mate, just so happy to be here with you, man. Love you, dude. You too, man. This is the best job in the world. Thank you guys for watching. See you guys soon. Cheers.