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Videos

1:34
【Chef Neil】Can you imagine how silky smooth an egg tart filling made with brown sugar and sea salt w
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2:39
All-purpose mushroom root sauce!
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1:05
A clever trick for making shrimp oil at home—using just two key ingredients, one Chinese and one Wes
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0:39
[Chef Neil] Salad Lovers Must Learn: French Vinaigrette + Country-Style Salad
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1:18
[Neil Reveals] Soil = Chocolate + Sugar + Water
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1:24
Who says you can't chow down on big chunks of meat during a fat-loss phase!?
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1:06
[Chef Neil] How to sell golden mushrooms for a higher price than scallops?
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1:44
[Chef Neil] Purely natural, no artificial colors—Parsley Crisps
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4:36
Absolutely Crazy Dual Focus Ⅸ
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1:08
[Chef Neil] Upgraded Version: Pan-Roasted "Pistol Legs" 2.0—No Oven Required
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1:29
[Chef Neil from the Western Kitchen] Stop adding soy sauce to your black pepper steak sauce! Unveili
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1:32
A new way to enjoy the fusion of Chinese and French seasonings → Emperor's Beef Ribs
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1:10
A replica of the Hong Kong-style tofu cheese that sells for 98 HKD per tiny piece, with an upgraded
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1:29
Here's everything you need to know about using butter for frying steak!
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1:30
【Chef Neil】The very first dish I taught myself to cook 15 years ago when I studied in Australia—late
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0:51
[Chef Neil] Just layer cheese upon cheese, and you'll get irresistibly crispy, sizzling goodness!
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1:17
[Neil Reveals] Never throw away salmon skin—it's a real treasure!
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1:20
[Chef Neil] Erguoliu [Waterless Borscht]
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1:23
[Chef Neil] Pickles + Mustard + Beef Short Ribs + Mushrooms → Yum!
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1:25
【Western Chef Neil】Black Sesame + Cheesecake = ??
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