Not only is this THE place for me, a Hong Kong born Cantonese who grew up in Ireland, to relearn all the cooking skills my own Cantonese Mom and Dad taught me years ago, the English translation has allowed my non-Cantonese speaking, half Cantonese, half Irish, American-born kids to learn about this under-represented side of their heritage, plus the results are always delicious!

This is a great all round cookery course if you love Cantonese Chinese food and especially restaurant dishes you've eaten out and about, I have been using the videos for years so felt it was fair to actually back up my love with a subscription .

Hi, I'm Desmond from Singapore and I was a professional chef for 16 years but doing western cuisine. I'm still somewhat involved in the F&B business. During the pandemic when everything was in lockdown I started to learn how to do local cuisine, something which I have very little experience with. A large part of that longing to learn was missing my Cantonese grandmother's cooking. She came from Shunde and I'm planning a trip there next year to pay homage to her memory; she was an extremely good cook. I didn't have the necessary fundamentals to even try to recreate some of the taste and flavours I grew up with but watching Made with Lau has put me in the right track. I now have a better understanding of the base cuisine and I dare say my Chinese cooking has improved by leaps and bounds so much so that aside from cooking some of the recipes from the site I'm able to recreate some of my grandmother's recipes through fundamentals and taste memories. What you learn here is fundamentals which are the cornerstone of learning to well. With Daddy Lau sharing many tips from his years in the kitchen if you listen carefully these tips speak volume. His recipes are not difficult, that's the beautiful part. The fundamentals that you will learn will be priceless.

My name is Val; I'm from Massachusetts and I subscribed to the Canto Cooking Club to work on my knife skills! I am a fairly proficient home cook, I am confident in the kitchen but I have always felt like I needed some help with my knife skills. I've been slowly working through the videos while I prep for dinner. I was immediately more confident understanding what recipes were asking for (e.g. roll-cut versus batons). The more I practice along with Daddy Lau, the more confident I get with the actual motions, and I love that I can repeat videos over and over with different vegetables and cuts of meat that I want to prep.

My name is Kheng Cheah. I retired from University of Hawaii in 2016. All my life from high school to university then to pursuing my career, I have NEVER cook for myself except frying an egg for breakfast. Wherever I worked, mostly in USA, I would ALWAYS look for a Chinese, Japanese or Korean restaurant and then went there to eat everyday and in the evening ordered takeout for my husband and I for dinner. Weekends, we would go to our favorite restaurants to relax and have dim sum..Life has been very pleasant and never think that I need to learn how to cook. Then, in 2016, I had a mild stroke that prompted me to retire. To eat healthy, I must learn how to cook. I need it's become a NEED for me to learn how to cook and able to control the ingredients for making a healthy meal.... It has been a hit and run kind of learning from online recipes, most of the time end up no one, including myself likes my cooking. Feeling frustrated I went back to eat out again which is much easier and more rewarding. After retirement I was traveling a lot to visit my hometown Malaysia and Singapore where good food are even more abundant. We stayed there for about 2 years. Then, our journey continues to Mexico, my husband's hometown. I was completely shocked with the Mexican food and really missed all the Chinese food especially dim sum. So, we would take our vacation in Las Vegas and find some Chinese and Japanese restaurants to catch up with my longings for Chinese food.... One thought came to my mind, if I want to good Chinese food, I must seriously learn how to cook. If l want to eat healthy food everyday, I must learn how to cook so that I can include the healthy ingredients. With this thought in mind, I started to learn cooking beginning last September 2023. Where to start? First thing I did was to go online to collect recipes. By trial and errors I manage to be able to cook a few dishes but realized that my difficulties are unable to repeat recipes constantly and unable to control and understand the principles behind the art of cooking. My husband suggested I go to attend a cooking class. One day, I saw the advertisement on Canto Cooking Club. I have been admiring Master Lau's Cooking for sometime and decided to join the club. It's online and I can learn from home at anytime. I have just joined the club for 2 weeks but I have already finished 9 modules. The course content was carefully designed from the very basic. The step by step clear instructions reflected Master's Lau years of accumulated experience. I told my husband I am so lucky to be able to learn from an EXPERT. Every class brings me a better understanding the art of cooking, from kitchen equipments, how to cut, how to control quality of food etc...In two weeks, my interest in cooking has intensified. I told all my friends at the age of 75, I have found a new fun and meaningful retirement project - Cooking with the Laus. Thank you so much for this precious opportunity 🙏🙏🙏 Maybe too long but like to share my story. Please feel free to extract the contents 😁

Hi, my name is Cathy Aleman. As a girl growing up in Sacramento it was our tradition that we always celebrated a special occasion eating at our favorite Chinese restaurant. Since then I have always loved this food. When I retired two years ago I had time to watch YouTube. I was blown away with how much knowledge there is to be had, including cooking Chinese food. I became an instant fan of Cooking With Lau, otherwise known as Daddy Lau. I became aquatinted with Randy who did the translation. I felt as though I was at their table in the conversation of questions and answers. So, it was a thrill to become a student. I am becoming proficient at cooking Soy Sauce Chow Mein. I have expanded my cooking skills so much. My grandchildren are fans of my Chow Mein too. Thank you daddy Lau for sharing your knowledge with me and many others who have crossed the cultural boundaries in our kitchen. Thank you Randy, I believe this was your dream and I’m happy to be part of it. Your sweet mother, and beautiful wife and children add the atmosphere of joy and family. They are the loose ends that tie up the experience.

As an only child of immigrant parents from Guangzhou and Toisan, growing up near Chicago's Chinatown, I found a special connection to the Made with Lau channel. Hearing Daddy Lau's voice brought back memories of my late grandparents who used to cook these meals for me. My dad, a chef like Daddy Lau, isn't patient enough to teach me, so I'm truly grateful for Randy's efforts to preserve Cantonese language and recipes. The Canto Cooking Club improved my cooking skills in various ways, from cutting techniques to preserving your groceries and controlling the heat of the wok. The online course modules allow me to learn at my own pace, and I also appreciate the opportunity to interact with Daddy Lau and fellow chefs. I highly recommend the Canto Cooking Club to anyone, regardless of their experience level, who wants to enhance their cooking skills and connect with like-minded food enthusiasts globally.

I have always liked cooking, and I am always looking for ways to improve, especially with cooking Chinese dishes. Chinese dishes are my favorite, and when I make them I feel they aren't quite there. The Canto Cooking Club has really been helping me improve! For example, I was following a recipe from Vegan Youtuber trying to make a beef and broccoli dish but with tofu instead of beef. The flavor was salty, lacked complexity, and overall a very bleh dish... but with what I learned from the Canto Cooking course, I was able to fix the flavor and make it taste great! My wife loved the dish and took it to work for lunch the next day! I am still learning and I really think this course will up my Chinese dishes.

Hi! My name is Monica and I love cooking! I've taken over 50 home chef classes from the California School of Culinary Arts Kitchen Academy. And while those classes were great, I really wanted to try my hand at Chinese cooking as I've done with Japanese and Thai but I had a hard time finding an authentic chef whose recipes I liked and could follow. Then I found Daddy Lau, Randy and the Canto Cooking Club. I love it! I am working my way through the classes and have picked up some great tips from Daddy Lau. I have made a few of the dishes (Juicy Beef, Salt & Pepper Chicken, BBQ Pork, Beef Fried Rice) and they have all been delicious and super easy to follow. I love watching the videos whether via YouTube or through the Canto Cooking Club website. Watching Randy and Daddy Lau interact with the family is such a gift!! I love them so much!!

Not only is this THE place for me, a Hong Kong born Cantonese who grew up in Ireland, to relearn all the cooking skills my own Cantonese Mom and Dad taught me years ago, the English translation has allowed my non-Cantonese speaking, half Cantonese, half Irish, American-born kids to learn about this under-represented side of their heritage, plus the results are always delicious!

This is a great all round cookery course if you love Cantonese Chinese food and especially restaurant dishes you've eaten out and about, I have been using the videos for years so felt it was fair to actually back up my love with a subscription .

Hi, I'm Desmond from Singapore and I was a professional chef for 16 years but doing western cuisine. I'm still somewhat involved in the F&B business. During the pandemic when everything was in lockdown I started to learn how to do local cuisine, something which I have very little experience with. A large part of that longing to learn was missing my Cantonese grandmother's cooking. She came from Shunde and I'm planning a trip there next year to pay homage to her memory; she was an extremely good cook. I didn't have the necessary fundamentals to even try to recreate some of the taste and flavours I grew up with but watching Made with Lau has put me in the right track. I now have a better understanding of the base cuisine and I dare say my Chinese cooking has improved by leaps and bounds so much so that aside from cooking some of the recipes from the site I'm able to recreate some of my grandmother's recipes through fundamentals and taste memories. What you learn here is fundamentals which are the cornerstone of learning to well. With Daddy Lau sharing many tips from his years in the kitchen if you listen carefully these tips speak volume. His recipes are not difficult, that's the beautiful part. The fundamentals that you will learn will be priceless.

My name is Val; I'm from Massachusetts and I subscribed to the Canto Cooking Club to work on my knife skills! I am a fairly proficient home cook, I am confident in the kitchen but I have always felt like I needed some help with my knife skills. I've been slowly working through the videos while I prep for dinner. I was immediately more confident understanding what recipes were asking for (e.g. roll-cut versus batons). The more I practice along with Daddy Lau, the more confident I get with the actual motions, and I love that I can repeat videos over and over with different vegetables and cuts of meat that I want to prep.

My name is Kheng Cheah. I retired from University of Hawaii in 2016. All my life from high school to university then to pursuing my career, I have NEVER cook for myself except frying an egg for breakfast. Wherever I worked, mostly in USA, I would ALWAYS look for a Chinese, Japanese or Korean restaurant and then went there to eat everyday and in the evening ordered takeout for my husband and I for dinner. Weekends, we would go to our favorite restaurants to relax and have dim sum..Life has been very pleasant and never think that I need to learn how to cook. Then, in 2016, I had a mild stroke that prompted me to retire. To eat healthy, I must learn how to cook. I need it's become a NEED for me to learn how to cook and able to control the ingredients for making a healthy meal.... It has been a hit and run kind of learning from online recipes, most of the time end up no one, including myself likes my cooking. Feeling frustrated I went back to eat out again which is much easier and more rewarding. After retirement I was traveling a lot to visit my hometown Malaysia and Singapore where good food are even more abundant. We stayed there for about 2 years. Then, our journey continues to Mexico, my husband's hometown. I was completely shocked with the Mexican food and really missed all the Chinese food especially dim sum. So, we would take our vacation in Las Vegas and find some Chinese and Japanese restaurants to catch up with my longings for Chinese food.... One thought came to my mind, if I want to good Chinese food, I must seriously learn how to cook. If l want to eat healthy food everyday, I must learn how to cook so that I can include the healthy ingredients. With this thought in mind, I started to learn cooking beginning last September 2023. Where to start? First thing I did was to go online to collect recipes. By trial and errors I manage to be able to cook a few dishes but realized that my difficulties are unable to repeat recipes constantly and unable to control and understand the principles behind the art of cooking. My husband suggested I go to attend a cooking class. One day, I saw the advertisement on Canto Cooking Club. I have been admiring Master Lau's Cooking for sometime and decided to join the club. It's online and I can learn from home at anytime. I have just joined the club for 2 weeks but I have already finished 9 modules. The course content was carefully designed from the very basic. The step by step clear instructions reflected Master's Lau years of accumulated experience. I told my husband I am so lucky to be able to learn from an EXPERT. Every class brings me a better understanding the art of cooking, from kitchen equipments, how to cut, how to control quality of food etc...In two weeks, my interest in cooking has intensified. I told all my friends at the age of 75, I have found a new fun and meaningful retirement project - Cooking with the Laus. Thank you so much for this precious opportunity 🙏🙏🙏 Maybe too long but like to share my story. Please feel free to extract the contents 😁

Hi, my name is Cathy Aleman. As a girl growing up in Sacramento it was our tradition that we always celebrated a special occasion eating at our favorite Chinese restaurant. Since then I have always loved this food. When I retired two years ago I had time to watch YouTube. I was blown away with how much knowledge there is to be had, including cooking Chinese food. I became an instant fan of Cooking With Lau, otherwise known as Daddy Lau. I became aquatinted with Randy who did the translation. I felt as though I was at their table in the conversation of questions and answers. So, it was a thrill to become a student. I am becoming proficient at cooking Soy Sauce Chow Mein. I have expanded my cooking skills so much. My grandchildren are fans of my Chow Mein too. Thank you daddy Lau for sharing your knowledge with me and many others who have crossed the cultural boundaries in our kitchen. Thank you Randy, I believe this was your dream and I’m happy to be part of it. Your sweet mother, and beautiful wife and children add the atmosphere of joy and family. They are the loose ends that tie up the experience.

As an only child of immigrant parents from Guangzhou and Toisan, growing up near Chicago's Chinatown, I found a special connection to the Made with Lau channel. Hearing Daddy Lau's voice brought back memories of my late grandparents who used to cook these meals for me. My dad, a chef like Daddy Lau, isn't patient enough to teach me, so I'm truly grateful for Randy's efforts to preserve Cantonese language and recipes. The Canto Cooking Club improved my cooking skills in various ways, from cutting techniques to preserving your groceries and controlling the heat of the wok. The online course modules allow me to learn at my own pace, and I also appreciate the opportunity to interact with Daddy Lau and fellow chefs. I highly recommend the Canto Cooking Club to anyone, regardless of their experience level, who wants to enhance their cooking skills and connect with like-minded food enthusiasts globally.

I have always liked cooking, and I am always looking for ways to improve, especially with cooking Chinese dishes. Chinese dishes are my favorite, and when I make them I feel they aren't quite there. The Canto Cooking Club has really been helping me improve! For example, I was following a recipe from Vegan Youtuber trying to make a beef and broccoli dish but with tofu instead of beef. The flavor was salty, lacked complexity, and overall a very bleh dish... but with what I learned from the Canto Cooking course, I was able to fix the flavor and make it taste great! My wife loved the dish and took it to work for lunch the next day! I am still learning and I really think this course will up my Chinese dishes.

Hi! My name is Monica and I love cooking! I've taken over 50 home chef classes from the California School of Culinary Arts Kitchen Academy. And while those classes were great, I really wanted to try my hand at Chinese cooking as I've done with Japanese and Thai but I had a hard time finding an authentic chef whose recipes I liked and could follow. Then I found Daddy Lau, Randy and the Canto Cooking Club. I love it! I am working my way through the classes and have picked up some great tips from Daddy Lau. I have made a few of the dishes (Juicy Beef, Salt & Pepper Chicken, BBQ Pork, Beef Fried Rice) and they have all been delicious and super easy to follow. I love watching the videos whether via YouTube or through the Canto Cooking Club website. Watching Randy and Daddy Lau interact with the family is such a gift!! I love them so much!!