Name: The World’s Fastest Michelin-Starred Restaurant (20 Days) | Pro Kitchen Tours
Uploaded: 2025-11-17T17:01:38.000Z
Duration: 14 min 45 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of degree

Could you tell us about how you got a Star after just 20 days of being open?

I thought it was quite wise to open after lockdown number one, it wasn't.

Basic passive voice

Then after lockdown two, we traded for 10 more days.

But we were fortunate enough for Michelin to come in to see what we did within those 20 days, which was great.

We're in the heart of Hackney in Bahaim Restaurant and I'm going to give you a little tour of the kitchen.

As soon as you walk in, we have our fish that are drying out.

Some of the fish here has been brined or cured with salt.

So with brine we use like a light sea water and we tend to use that with more fatty fish.

So the fatty fish are under here, which is freshwater trout.

And you can see it's got this wonderful, like pure fat.

I think especially like being in London, like people don't eat enough fish.

And especially when you're going out to eat, like, if you can imagine eating like multiple like fish dishes, you always think of like tapas.

So I think being like really creative with dishes works really well.

You can get a lot of flavor into it as well.

They actually freeze them on the boats as well.

So they freeze them at minus 25, so they instantly kill them.

We dehydrate the heads to make our prawn on toast, which I'll show you.

And I mean they, they do get quite pricey per prawn.

We're probably paying around sort of six pounds, I'd say.

So these, I mean, these are my favorite because they're deep ocean.

Unlike sort of gambas, tend to be super meaty.

The Sicilian ones are really creamy even perfect for like a carpaccio.

Not many people have heard of these really because it used to be sort of like a classic, like olden day, like breakfast.

And what we're trying to do is bring it back.

So around like the East End, this used to be like a really big like working man's breakfast.

They used to have kippers on toast and even like posh hotels used to serve kippers on toast.

But now no one's really using them at all.

Kipper itself is a smoked herring, so it's cured with lots of salt.

So for me, it makes a perfect, like, stock to make, like, a natural seasoning to it.

I'd say most British people over 35 have heard of it.

Anyone younger has probably not really used these or had them at all on that side.

We've got a set menu, so everyone has the same menu, so we're never sitting on too much fish.

And my ethos of that is, so we're like, working fresh on that side.

You've probably got like seven to eight different styles of fish from, like, shellfish to, like, whole fish coming through.

I mean, shellfish wise, we've got these wonderful scallops.

We literally just sear them, serve them quite under an opaque, and

then we carve it just down this side here and just completely open it up.

But we like to work with big fish like this, so we almost rest it like a piece of meat on that side.

So as you walk into behind, you've got the kitchen here, and everyone sits around the kitchen.

So I. I think I designed it on, like, a back of an invoice, actually.

So it's all just, like, curved around, so everyone's got, like, best view into the kitchen.

And also designing it where everything's built into the restaurant.

As you can see, they're easy, accessible.

So if you come around, we've got all the settings just here.

And for us, it's super clean, really consistent as well.

I'd say it's more consistent along that side.

We've also got a solid top here, so we use this for controlled cooking with the fish skin side down, or even just warming sources as well.

When we need kind of like smoky flavors, we use Robota grill.

We use bitterjang, which is a Japanese charcoal.

And what's so special about it is the hole right down in the Middle, because it essentially acts like as a jet engine, where it just shoots air through and it really retains its heat.

Once we've used it, we actually dip it straight into water, which I'll show you later.

then we dehydrate it in our dehydrator and then we can reuse it as well.

Have you ever smuggled at home to barbecue over the weekend or anything?

I use it so much, I even barbecue in the rain.

So a lot of kitchen blowtorches are tiny, but these are from a plumber store.

Subtitles ListPlay Video

The World’s Fastest Michelin-Starred Restaurant (20 Days) | Pro Kitchen Tours

literally

weird

sort

essentially