00:00We're about to arrive at Wolfgang Huck's premium restaurant, Cut.
00:10A chef basically lives or dies by virtue of what he chooses to serve his precious diners.
00:16So when it comes down to what's on the menu, there's always no reason for what he chooses to serve his precious diners.
00:31Plus, regular customs.
00:37Now that he's going to be talking about, he doesn't...
00:44I don't know how much of his life can yet digest, but he also doesn't have any other than he's supposed to serve his own business.
00:50He's not his own business.
00:53He's not his own business.
00:58He's just a good man.
01:00and
01:02me
01:03them
01:05and
01:07given
01:08them
01:09and
01:09they
01:12not help
01:16relevant
01:18in
01:23the
01:241943
01:26and
01:28and
01:29the
01:30Cookies
01:56Look at this.
01:59To enjoy what is seemingly a very familiar and famous
02:03In Southeast Asia, many of the best chefs and their restaurants are to be found in hotels.
02:26You don't come from the absolute joy of sometimes eating in.
02:33I am still a 7-4.
02:41Cup.
02:44Tasting things.
02:53Okay, we're...
02:56Let's go.
02:58Okay.
03:03Cup.
03:09What?
03:15What?
03:18What?
03:21What...
03:37Claw
03:45Cutter on the bottom
03:50Cutter's quite intriguing
04:10Cutter's quite intriguing
04:21Cutter's quite intriguing
04:33Cutter's quite intriguing
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