Radio Times

Review by:

Jane Rackham

Watching this series makes you yearn to have grown up in Gok Wan‘s family, because the home-cooked Chinese food he serves here looks so delicious. And it’s all startlingly quick to make, too. That’s because, as his lovely old dad Poppa Wan says about his traditionally complex soy-glazed chicken dish, “I’ve simple-ised it.”

Gok has a similar response to criticisms that Chinese cooking requires too many expensive utensils: “Don’t get me wrong, I love an accessory… but the more simple the product, the better your food will taste.” Key to it all is discovering which is the right cleaver for you. “It’s like Harry Potter finding his wand,” he adds.

About this programme

2/6. Gok Wan prepares a selection of favourite family recipes, including his aunt's pork and ginger soup, and braised tofu on a spring onion omelette - his mother's favourite tofu dish. He also prepares a spicy cucumber salad to accompany Poppa Wan's soy-glazed chicken, and together father and son make dragon scallops in burning oil sauce.

Cast and crew

Cast

Presenter

Gok Wan

Crew

Executive Producer

Pat Llewellyn

Executive Producer

Sue Murphy

Share this episode