- Radio Times
- Review by:
- Jane Rackham
No Poppa Wan in episode four, but it’s OK because son Gok definitely knows his spring onions. He’s showing us how to make dim sum: “Delicious, intricate morsels – a bit like Chinese tapas,” he explains as he speedily chops up ginger and chilli with a cleaver, stirs his ingredients with chopsticks and sprinkles pepper from the largest metal paddle imaginable. He even cooks with style.
The food is slightly more adventurous than the fried rice of the first show – there’s chilli and salt squid, mushroom and rice parcels wrapped in lotus leaves (“the gayest thing you can have in your kitchen”) and – can’t wait to try this one – cucumber sticks dipped in a sugar mountain.
About this programme
4/6. Gok Wan demystifies Chinese dim sum, the selection of dumplings, steamed dishes and other ingredients, by serving up his own feast. Pointing out the importance of cooking with a bamboo steaming-basket, he then creates delicacies including chicken and leek pot stickers, chilli and salt squid with cucumber salad, pork ribs and black beans, and prawn and scallop moneybag dumplings.
Cast and crew
Cast
- Presenter
- Gok Wan
Crew
- Executive Producer
- Pat Llewellyn
- Executive Producer
- Sue Murphy
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