Brent Young heads to Wenwen in Brooklyn where chef-owner Eric Sze serves Taiwanese dishes inspired by his childhood. Young learns to prepare some of the restaurant’s signature dishes, including beef fat chile oil, pork belly with cuttlefish, and the famous BDSM chicken — a whole bird brined and deboned in soy milk. Brent’s top tip: Get there early because they only serve five chickens a day!
00:00 Intro
00:42 Butchering & Deboning Chicken
03:58 Making the Soy Milk Brine
05:31 The Most Popular Beef Fat Chile Oil Noodle
08:45 Making the Pork Belly and Cuddlefish
12:07 Frying the BDSM Chicken
12:57 Firing the Beef Fat Chile Oil Noodle
13:52 Tasting the Menu (Brent’s Order)
15:47 Brent’s Tips
Download our new Eater app here:
Credits:
Host: Brent Young
Producer: Connor Reid
Directors: Connor Reid, Murilo Ferreira
Associate Producer: Julia Hess
Camera: Murilo Ferreira, Carla Francescutti
Sound: Bill Vella
Editor: Howie Burbridge
Assistant Editor: Christine Ring
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
———————————————————————————————————-
For more episodes of ‘Brent Meats World’, click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now!
