My name is Heilam. I am the person in charge of Tiwei Steakhouse. I am the third generation. My family has been in the catering industry since about 1970. My grandma and grandma started in the herbal tea shop. After a period of time, the business started to pick up, and then I applied for cooked food. When we opened the restaurant, there was Tai Hing Restaurant in Sai Yeung Choi Street South, Mong Kok . So when you look at our sign, you will see Tai Hing Restaurant written underneath because Tai Hing Restaurant was our original name. At that time, the owner wanted to take back the store in Mong Kok , so we decided to The second restaurant I opened was Prince's Steakhouse. Prince's restaurant has been open for about 19 years. I think the whole thing with the name of Steakhouse is a bit funny. It is a Daxing restaurant. My father took over it around 1987. Why is it called tail steak? At that time, there were many restaurants serving teppanyaki steak, such as King of Steaks , Golden Phoenix , or Golden Horse. In short, there were many names that sounded very loud and nice. My father thought that he had a few skewers, which could be said to be less playful. He changed his name to "Diwei" and he thought that if we were called "Diwei" and the quality of your food was worse than ours, then you would be worse than a restaurant called Diwei. That would be ridiculous. I feel that my father is confident in the quality of the food and is very persistent about the food. Heilam: No, no. Guest: I want it. Heilam: No, take it back! Guest: You have to pay to take the camera. Bye. Goodbye. Now I see the sign hanging outside and the sign at the door. It was actually the first steak written by a cursive calligraphy master back then. After the sign was changed, it caused a lot of public opinion. I think it is quite interesting because many people may not be able to read cursive calligraphy. The writing is not clear, but the last one is... We know that the last one is the last one , but people who don't understand think it is "Atsushi" when they see it. Or maybe "Thatched House", many people have been discussing in previous forums what is "Atsuo"? Or the last one? It seems that everyone has some arguments and then it sparked a topic. I went to the UK to study when I was more than 10 years old. I didn’t return to the University of Hong Kong to study psychology until 2019. After that, I studied photography. For a while, I worked as a photographer full-time. Which... So you will see I am responsible for our store's Instagram , so you will see that the photos have a nostalgic style and a little Wong Kar Wai-like atmosphere because I am a photographer myself. Prawn Toast Fried shrimp toast It's a very canto style dish, which is more Hong Kong style Very good this one I think there is three different types of seafood There is prawn, there is fish... Most people go for the lunch set Big Some customers will choose the set meal First thing before... because is... you know like Best of value So is like cheaper, and then The a la carte dishes are sightly more expensive The prices of the dishes in the brand are a little more expensive. Every morning, we have chefs who process the incoming steaks at 8-9 o'clock. They will cut each piece of meat and remove the excess parts such as fat or roots. It is prepared for lunch or dinner that day , and every piece of our steak is freshly cooked, so the chefs will make these preparations in the morning and it will be delicious when the meal is served at noon. The steaks are all the same here. If you fry the steak when you have an order, it will not be cooked and set aside. The steak cannot be cooked and set aside. The steak will be dry and more and more woody every day. Cook about 400-500 pieces of steak without leaving the chicken. For some orders, for example, 3 pieces of chop are fried every time. 10 servings of chop are already 30 pieces of steak. The second biggest element of the teppanyaki steak is the sauce . Our most famous is the black pepper sauce because many customers come to eat it. If you like juiciness, usually most customers choose black pepper juice or garlic juice . Of course , some customers will choose mandarin duck juice or roast sauce. Both are onion juice. But the most famous one is black pepper juice. This is black pepper juice. We will choose it. There are... green peppers, onions, celery, etc. We stir-fry them with oil until fragrant. There is a bucket of black pepper galls , which is used to make the black pepper juice. I make it every morning when I come back and sell three or four buckets every day. What is this bucket above? That is garlic sauce. Garlic sauce is very versatile. We use the old style of cooking garlic sauce, and then stir-fry some raw and cooked garlic and mix it in to make garlic sauce. This is yellow sauce. We call it the tomato sauce. Tomato paste , tomatoes, onions, carrots, celery, these ingredients will have a vegetable flavor if you do this. This one is garlic sauce, this one is white sauce . They are all gone. Today’s good business is sold out. Apart from the steak, most people can eat it. Or I can compare it selfishly. The recommendation is curry . The chef makes his own recipes, and the recipes have been passed down so well . From when my third uncle was the chef to my uncle when they were in charge of the kitchen, they already made their own curry. The recipes have been passed down so well that I like it myself. This curry is very different from what you eat outside. I think if you have the opportunity, guests should try making it yourself. These are the old-style curry biscuits. In recent years, it has been popular for everyone to go north to consume. It is for this reason that we We must insist on keeping the original local food, because this iron plate is one of the cultures of Hong Kong . Everyone gathers together to eat and drink. The iron plate is a delicacy that has been passed down for a long time. I feel that the iron plate needs to be retained. To educate the next generation, two regular customers came over today. One was my father and his two children who came over for New Year’s Eve dinner. They had also been here that day. I took a photo and they recognized me. Then the other customer said they started eating at the old restaurant . I brought his Qizi here to eat together today , and I think we can keep these places and keep them more. Everyone is passing on from generation to generation, because many of them are even my father told me that at that time, we had many Diocesan or Teochew Public School students growing up. Later, I would bring my children and even my father who was a student of Teochew Public School back then. He was so proud because many students wrote commemorative cards to him when he graduated. I think it is a place where memories gather, so it is even more worthwhile to go and eat two shit-eye rice fried dishes. A piece of pork chop this time, thank you Heilam for letting me come over to shoot the sizzling steak. If you like this video, please give me a like. If you want to eat sizzling steak, you can come to "The First Beef Steak". See you in the next video. Bye Bye
