Fine dining from new generation chefs who defy Chinese takeout stereotypes скачать в хорошем качестве

Fine dining from new generation chefs who defy Chinese takeout stereotypes

(16 Feb 2026) ASSOCIATED PRESS New York, US - 27 January 2026 1. Wide of staff in the open kitchen of Yingtao restaurant with a mural in the foreground 2. Close of Michelin sign hanging in the restaurant 3. SOUNDBITE (English) Bolun Yao, Owner, Yingtao: "For the first year of opening we won a Michelin 1 star, as the one and only Michelin starred Chinese restaurant in New York City." 4. Mid of chefs preparing food in Yingtao's kitchen 5. Close of Executive Chef Emily Yuen preparing food 6. Close of a glaze being added to food arranged on plate 7. SOUNDBITE (English) Bolun Yao, Owner, Yingtao: "So I'm bringing in 1 star fine dining with traditional Chinese home cooking together into a new category, new contemporary Chinese." 8. Wide of Emily Yuen compiling a dish with a variety of sauces and ingredients 9. SOUNDBITE (English) Emily Yuen, Executive Chef, Yingtao: "Even as an Asian woman in a Michelin starred restaurant I'm breaking the mould of what an Executive Chef is, and I think I'm going to continue to break the mould of what like Chinese food is." 10. Close of decorated lid on bowl being lifted and Chinese stock being poured onto other ingredients 11. SOUNDBITE (English) Emily Yuen, Executive Chef, Yingtao: "I mean I think Americans think that Chinese food is you know, like cheap, or it's like not worth paying for, so I think we're trying to break that preconception, or that stereotype that Chinese food is like something that is not really elevated, or seen in fine dining yet much." 12. Tracking shot of Yuen removing roasted food from the oven and placing it on work top 13. Mid of Yuen preparing food on a stone dish 14. Close of food on stone dish 15. SOUNDBITE (English) Emily Yuen, Executive Chef, Yingtao: "I think the quality of Chinese food and the skill of what it takes to cook Chinese food is like far greater than...I don't want to think greater, but than like French food, or like Japanese food in a way, it's a different art form, you know." ASSOCIATED PRESS San Francisco, California US - 9 January 2026 16. Left pan up from wide of street decorated with Chinese red lanterns to a sign for the Empress restaurant 17. Member of staff laying table in Empress restaurant 18. Wide of Executive Chef Ho Chee Boon frying food in wok in kitchen 19. Mid of Ho Chee Boon with steam rising around him as he cooks 20. SOUNDBITE (English) Ho Chee Boon, Executive Chef, Empress by Boon restaurant: "Cantonese chefs they have to work really hard to achieve something because a lot of item is already very common, you know if you want, or you know how to do, but the thing is you know how to do it better, you know and how to do it the correct way and there is a lot of work and a lot of knowledge there and people don't know that." 20. Close of slices of desert being placed on tray 21. Mid of chef slicing a vegetable 22. Close of squid and prawn shaped dumplings being placed in bamboo steamer 23. SOUNDBITE (English) Ho Chee Boon, Executive Chef, Empress by Boon restaurant: "And everyone's thought about Chinese food is low cost, or you know, take out, or noodle or rice, still until today, you still have some people think about that (think like that) you know." 24. Wide of chefs working in kitchen with chefs in the foreground making dim sum, chef picks up bamboo steamer to describe close of dumpling UPSOUND (English) chef in kitchen: "Pointed, about 18, 22 folds. It has to have a chimney on the top (for the steam)." 25. SOUNDBITE (English) George Chen, Chef & Owner, China Live 26. Wide of chefs at wok stations 30. Buns cooking in an open flame oven Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...