Radio Times

Review by:

Alison Graham

The energetic Gok Wan cooks traditional Chinese dishes learnt from his dad, Poppa Wan. Peking duck with plum sauce and steamed lemon sole look particularly appetising, and there is true artistry on display when Wan visits the kitchens of the Chinese Embassy in London (the first time cameras have been permitted). Though the edible sculptures might seem “a bit 70s”, as he puts it, they are stunning and such food carvings of animals and plants are an important part of a meal.

If your skills don’t extend to such flourishes, at the very least try his super-simple way of cooking foolproof rice.

About this programme

3/6. Gok takes on some traditional Chinese dishes and methods as he prepares steamed lemon sole, Poppa Wan's easy Peking duck with pancakes and all the trimmings, and stewed aromatic aubergine. Plus, Gok gives the lowdown on his fool-proof rice.

Cast and crew

Cast

Presenter

Gok Wan

Crew

Executive Producer

Pat Llewellyn

Executive Producer

Sue Murphy

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