perfect
we're taking your taste buds on a round-the-world food tour of Panmure
one of our favorite suburbs for eating in Tāmaki Makaurau New Zealand's biggest
city in this video we're going behind the scenes of new zealand's best restaurant for peking duck
the chef owner a peking duck master from one of beijing's most famous peking duck restaurants
he's roasted and carved thousands of ducks and today we get exclusive access into his kitchen
we share traditional pretzels and donuts from a german bakery before taking you to a local's
favorite where we feast on malaysian street food of smoky char kway teow and refreshing cendol
we're hunting down auckland's best eats hit subscribe and get ready for some mouth-watering
food i'm thomas and i'm sheena and we're chasing a plate we hope you're hungry let's eat
we are filming a four-part video series along this one strip here in Tāmaki Makaurau Auckland because
the food is so good here it's so diverse and there is so much to choose from that we could not pack
it into one video so we decided to do four in today's video it's going to be picking duck
we're having german from a bakery we're having some malaysian food and this series has just
it's covered the entire world pretty much with the amount of diversity we can find on this one strip
here in Panmure and as always with this channel it's all about the best food so it's heavily researched
to make sure we are always showing you guys the ultimate food here on this strip all around new
zealand and all around the world so let's get into today's video we're going to start with
some peking duck
we are straight into the action today at beijing duck restaurant and we are with chef
wang and we are watching the ducks getting prepared we will be able to show you how
the peking duck is prepared from start to finish
so the ducks have been cleaned chef wang has closed up the cavity with the skewer
and now he has put like an air gun into the into the duck to separate the skin from the flesh
wow after the ducks have been packed full of air they are um blanched with hot water boiling water
and then chef wang is just popping ladle fulls of what he describes as a sweet
water over the ducks to give it a little bit of colour
peking duck is all about the skin we want the skin super crispy and dry and flavoursome
and so in order to achieve this you can see all these bands i've got one fan here one
two three four five six fans so see have a look in here
these ducks are all being dried so that the skin gets nice and crispy in the oven so you can see
all those fans going to dry out that skin these guys have been hanging for about eight hours
and they hang for about four to ten hours depending on what season it is
our duck has gone into this oven so it is going to roast in this oven for about 45 minutes and this
is such a special experience taking you behind the scenes into the kitchen of this peking duck
restaurant because chef wang is a true peking duck master he worked at one of the best restaurants
in the world for peking duck which has been around since 1864. he apprenticed for 12 years before
he was allowed to call himself a peking duck chef and we are so excited to be here and to be able to
watch him create his masterpiece of a feast that we're going to be able to enjoy we're so excited
perfect
chef wang has given us uh some duck feet and duck wings to nibble on while we wait
for our duck that's roasting and he's just picked apart all of the bones of
the duck foot and it's ready to go it's ready to be munched on can i eat it
flavored with soy and chili a lot of chili beautiful and tender skin cartilage
it's my kind of snack delicious beautiful
oh the duck has come out of the oven and oh my goodness the skin is so golden and crispy and
the whole kitchen just has this beautiful aroma of roast duck you can see the steam coming out
of the cavity it's on the trolley we're heading out into the restaurant it's time to eat season
wow peking duck is all about theatre and spectacle so the duck is always carved table side
chef wang is meticulously carving up all of that skin from the duck and the skin is served with
wheat flour pancakes sweet hoisin sauce cucumber and spring onion wow
sugar whoa it just explodes in your mouth holy moly chef wang just fed me a piece of dark
skin there's that beautiful crispy layer of skin fat with which just oozes in your mouth as you
crunch down and you dip it in sugar so it's nice and sweet holy moly sensational and chef wang is
just making short work of this stuff he's so quick with that knife it's incredible to watch
i'm just standing here getting fed by the chef he's picking up the choicest bits for me
i'm pretty damn lucky the meat of the duck thomas is getting a bite too so he's not
missing out the meat of the duck is so juicy so all it's been glazed with is
that sweetened water which was actually malt sugar and water and it's created this crispy
duck skin and the juiciest meat xiexie chef wang we can't wait to tuck in
hmm
holy moly that is sensational so chef here is demonstrating the best way to eat the eat the duck
how it's supposed to be popped onto that wheat flour wrapper so duck dipped in the hoisin sauce
add the cucumber add the spring onion roll it up and you've got the perfect morsel
okay and now i'm straight off the camera and into my little pancake
that is incredible i love the wheat flour pancake very light hoisin sauce got that nice salty
kick to it then you've got the vegetables to freshen it up spring onions cucumber
and the fat layer in the duck so that fat under the skin
is almost liquid so it just bursts in your mouth crispiness from the skin there's a little
bit of flesh on the duck as well quite a bit of flesh on some of the pieces so
you get the meatiness there as well and expertly put together by the chef oh this is such a treat
eating such specialized food here in auckland with traditional methods and man it is truly amazing
that duck meal was an absolute riot amazing food being fed by the chef time in the kitchen
absolute joy to film and to eat we love that and we forgot to mention while we were filming
that you do have to pre-order that duck so you've got to order it at least two hours before because
it's cooked to order every time now with this video series we're doing four videos on this road
we've harped on about diversity a lot diversity diversity diversity but it really is mega diverse
so we can't stop talking about it and i think a really good demonstration of that is where
we're heading now which is to a german bakery i mean we've filmed sri lankan indian american all
these different cuisines and now we're going to a german bakery i mean this is seriously diverse
oh it smells delicious in here
we've come to sylvia's bakery for a traditional german pretzel as well as
a berliner donut which i can spy in the window here so it's a holeless donut which has been stuffed
full of jam and then you can see these gorgeous pretzels up here wow can't wait to get into them
we've been lucky enough to get here just as the fresh pretzels are being made so watching them
getting shaped into into that beautiful shape of a pretzel it's so neat watching sylvia almost flick
it up in the air spin it it comes down and then she just uses a little bit of water to
hold it all together it's such a neat process to see so the dough getting rolled out
the pretzel getting formed and then the fresh pretzels they're hanging on the wall ready to go
cannot wait to get into these pretzels and these donuts oh this is cool these pretzels are a work
of art how beautiful are they so in germany every single bakery you visit will have pretzels for
sale and they're designed to be purchased and eaten on the same day so sylvia has given us
some butter to go with the pretzel because this is the traditional way to enjoy it and what you
do is you slice it horizontally and then spread the butter over the pretzel oh my gosh it is so
light so light you can see the salt crystals on there so that's the only seasoning or flavoring
on this pretzel just that salt so i've got a nice blob of butter yes okay get in
oh that's beautiful it's light the bread is soft and that butter is perfect with it i think
that pretzels when they're hanging on the hooks there they always look like they're going to be
tough i think it's because of the glossy exterior but
they're actually in reality because they're baked fresh light as anything this is sensational
and now it's time for this classic jam filled doughnut this is known as a berliner
also known as a pfannkuchen it depends what part of germany you're in so sylvia here
at sylvia's bakery sells them as berliners and my god this looks good it's filled with jam so
i'm just going to rip it in two see what's hiding inside oh look at that oh it looks like plum jam
in there my ultimate favorite jam and i can't tell you how fluffy this donut is it's so light
delicious the jam is nice and sour so not too sweet
and then you've got the icing sugar all over the outside of the doughnuts you do get
that sweet hit as well so fluffy perfectly cooked that is a really good berliner donut
so from germany our tastebuds are going to travel to malaysia
malaysian cuisine is one of my favorite cuisines in the whole wide world and we're
heading to a local favourite called blossom court every time we walk past this spot it is
raging we're going to be eating a couple of our favorite dishes char kway teow and cendol let's get in
i said that blossom court is always busy today is no different it's virtually a full house
but we're going straight into the kitchen to check out how our char kway teow is being made
is a malaysian chinese dish and one of the most important aspects of this dish
is the wok hei and wok hei translates to the essence of the wok so jason who's
the chef and owner here together with his wife angel who does front of house
is cooking up a storm you can see that the wok is over gas the essence of the wok the
flavour of the wok is infusing the char kway teow there's a ton of delicious ingredients in here
wow it's so neat being in the kitchen to watch wok fried noodles being made i love it
the heat the spectacle of it it all comes together very quickly and this is the result this stunning
plate of char kway teow now we've spent an extended amount of time in malaysia so we've had a lot of
experience with this dish it is one of my absolute all-time favorite dishes and this looks like a
great one i can't wait to get into it so what it is we've got these rice noodles so flat rice
noodles and then it's just loaded with a bunch of ingredients we've got some big chunks of chicken
prawns we've got lap cheong which is a sweet chinese sausage we've got some bean sprouts and that's
all just been chucked together with a secret sauce basically just all biffed in the wok
bit of oil secret sauce boom chucked together very quickly oh and we ordered this pork lard
so these little cubes of pork lard as well which you can request to have them we think they're
absolutely brilliant addition so we've added those as well yum oh i love this dish
it's great as sheena talked about in the kitchen the water the essence of the wok it's there it's
that wok that's cooked thousands and thousands of dishes over its life has so much history of
cooking and you get that that history of flavors come through the dish and those rice noodles
take on flavor so they've got that flavor of that secret sauce a little bit of oil through there oh
that is a very good char kway teow it's the perfect balance of salty and sweet all those
ingredients have come together so well oh i love it love this dish and this is a great one
so char kway teow is down the hatch and now i'm taking you back into the kitchen to check
out how cendol's made cendol's one of my favorite desserts of all time hi
cendol is such a great dessert so it's a base of ice so ice is being put in and then crushed up in the
in the little ice crusher here and then cendol noodles or pandan noodles are going
to be chucked all over the top whole lot of coconut cream gula melaka some red beans
oh it's all getting chucked on there this is going to be so refreshing after those noodles
it's so cool watching cendol getting made so shaved ice
pandan noodles red bean coconut milk and then a drizzle of that gula melaka over the top
ice cream headache so cold oh holy moly it's good cendol is the perfect street food when
you're traveling in malaysia it is so hot that the snack or dessert is just the ideal cool me down
red bean creamy coconut milk that gula melaka is very sweet and syrupy and then that pandan noodles
oh man pandan sort of um has a vanilla flavour it's such a great dessert and one awesome day
eating in Panmure this strip of restaurants is so diverse we have had such a ball filming this one
today give us a thumbs up if you enjoyed this video hit subscribe there's plenty more to come