How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point

This man is definitely a local treasure. I hope his apprentices learn as much as they can from him to continue his legacy

I bet this guy talking about it's his job so he will just do it really triggers Gen Z lol

I've seen so many roast pork videos and although they all look great, I've never seen those cooks take this much care. They're usually a set it and forget it.

No seasoning on the duck. That’s interesting.

I love your show.

I get lunch here all the time!!!

I went to Mike's BBQ today. Such delicious food! My boyfriend's favorite dish is Char Siu; his family is from Hong Kong, so it's a meal that's been part of his diet since childhood. By far, Mike's Char Siu is his favorite in the Toronto area. If you're reading this comment and you're in Toronto, go to Mike's BBQ. Besides the tasty food, the owner is very friendly and attentive, and the lunch box is great!

The best Chinese food I’ve ever had

I keep coming back to this episode. His chopping skills are amazing

I wish nothing but the best for this man and hope his business is doing very well after this video. Very hard work and he takes pride in the results, he deserves to be a rich man!

respect, Master

Master 😂

Mmmmmmmm😮

Master

Watched this video back during Covid, just come back here to leave a review.

Had ordered some delivery on ubereat, in my opinion the Char Siu is much better than those Canton restaurant in Downtown Toronto. What I dont like is the chicken, it''s saltier than what I usually have in Hong Kong. Other than that, things tasting good, price also reasonable.

rewatching this after 2 years, still the best episode

Canada ‘s Cantonese bbq and dishes is overall more authentic and more superb than US counterpart as you can see his char siu is hanged after finish roasting just like Hong Kong while US one they just place in tray with sauce which makes the char siu meat soggy and tough quickly. dunno why maybe due to the chefs/cooks in Canada have more culinary experience than US. Most old school chefs/cooks in Canada are from early wave of HK immigrants , while US cooks/chefs are mostly from guangdong China. That’s one thing I notice different.

Been there and it’s the best pork and duck I’ve ever had in my life

I picked up some of his roast pork today. It was sooo good

I really enjoyed watching this video. I'm 17 and grew up in NYC with my Cantonese mom buying me these types of meat to eat for dinner or lunch. I never realized how labor intensive the process was and the next time I'm eating pork or duck, I'll remember the skills put into the meat. I could never do that!!! Hearing the story behind the food that I regularly ate growing up connected me more to my culture. I love hong kong foods soooooooo muchhhh. Also I liked hearing Jack Tsoi speak he is very cute

Put some respect on this man’s name.

Ontario slayssass

Chinese suckling pigs/roasted pigs are the best. Dayum

Total genius in the smallest of spaces. I would eat there every day.

Sum su

MSG? No thanks

Where is George?

I'm on my way there right now!!!!!! Mr BBQ has been my go-to for barbecue for some time and he never fails to impress

This gentleman warmed my heart. If i could i would build him a gorgeous restaurant. what an angel of a human

respect for the animals

Due to political matters, the views of some Filipinos have soured towards Chinese here in Philippines. Seeing Chef Jack accommodate some Filipino food items such as lumpia and lechon in a faraway place where there are Filipino diaspora; away from such matters we here are currently embroiled, it is quite refreshing.

Food is indeed transcending cultures and connecting people despite differences, next to music.

Chef, you made me happy!

His Cantonese sounded like that he is a humble and a pleasant guy. I would definitely be a regular customer of his delicious Cantonese BBQ.

OG♤TRIPLE♤OG

WATCHING FROM PHILIPPINES!
LOOK DELECIOUS! WE CALLED THAT LECHON HERE IN PHIL.

Epic story. Inspiring!

Every single day doing the same thing... Honesty I can't...

i find it disrecpetful to move to a country and not learn the lenguage

This is so good and surprised that u let him speak Cantonese all the way and not dubbing it!!
Thanks for the respect ✊🏿
Keeping it real

That is a human being.

I thoroughly enjoyed this. The Master constantly praising his apprentice without letting him get cocky…”you’ll get it. I just have more practice. “He learns fast!”….love it!!! Talent. Passion. Much respect.

💪✌

Nice to see a Canadian Chinese interested in learning the trade here. The master will have his cooking/BBQ techniques passed on to serve locals there. Heart-warming and amazing.

To be successful, learn from this guy. Be humble, upgrade by studying, exploring new ideas and respect your profession. You will survive no matter what comes around the corner. Roast/BBQ recipes/processes originated in Canton (southern part of China) over hundreds/thousands of years. Refined, very unique, tasty, almost addictive at any time. Amazing, perfect video, well done and much appreciated.

Absolute machine! 👍

This reminds me of the embalming room in a funeral home.

BRUH KEEP THIS GUY ALIVE HES SO COOL

Where are you located at