MARTIN YAN'S CHINATOWNS II
#201 East-West Cuisine
Chinese cuisine is embraced by a western culture in Sydney’s Chinatown. Martin and Chef Neil Perry shop, feast on barbecue and visit Chef Perry’s world-famous restaurant. In-studio recipes include Chinatown deli char siubarbecue pork, spicy eggplant and silken tofu with mushrooms and black vinegar sauce.
#202 Dim Sum Delights
Martin presents variations on dim sum in Sydney, Hawaii and Singapore. In-studio recipes include tempura shrimp and tofu roll and “surefire” siu mai golden baked buns withchar siu filling.
#203 Father-Son Masters
Father and son chefs cook up Szechwan delicacies with Martin in Yokohama’s Chinatown.In-studio recipes include Hunan chicken and nuts, sweet-and-spicy garlic prawns and ma po bean curd.
#204 Regional Favorites
Culinary traditions from Hunan and Shanghai provinces are preserved in San Francisco and New York. Martin visits and tastes the results.In-studio recipes include tea-smoked pork and tender cabbage stir-fry, red-cooked fish tail, Shanghai sticky rice sui mai and lotus blossom omelette in broth.
#205 Hakka Favorites at Home
After learning about the history of Chinese in Singapore, Martin has a traditional Hakka meal at the Goh family home in Singapore. In-studio recipes include Hakka-style stuffed tofu, Hakka shrimp-stuffed peppers and eggplant, salt-baked eight-flavor chicken and lucky duck and melon salad.
#206 Peking Duck Dinner
Martin gets a close look at cooking with duck at the Peking Duck House in New York’s Chinatown. In-studio recipes include mu shu duck wraps, duck soup with Napa cabbage and double-duty duck with bean sprouts.
#207 Macau Favorites
Martin visits the cooking class of Chef Man Su Wong in Macau to learn about Macanese cooking.In-studio recipes include Macau’s minchee minced pork, Macau rice noodles and bacalhau Macau.
#208 The Newcomers
Martin feasts on northern Chinese cuisine with a family in Melbourne after a tour of the Queen Victoria Market.In-studio recipes include one- wok “wonder”pork and potatoes, spicy Sichuan twice-cooked pork and wok-raised duck breast with chilli-beer sauce.
#209 The “In” Places
Martin visits some high-end restaurants in London’s Chinatown to sample innovations in Chinese cooking.In-studio recipes include Emperor’s lamb, minted fried rice, ginger and egg fried rice, Hakkasan salmon and seabass in champagne sauce.
#210 Having Fun
Martin gets to the heart of the noodle story in Honolulu and Singapore.In- studio recipes include Macau shrimp and rice noodle soup, beef-filled rice-noodle pillows and fun with chicken.
#211 Macau’s Cantonese Roots
Martin explores the more traditional Chinese side of Macau by sampling the culinary stylings of Chef Lam, including his famous “Eight Treasure Duck”.Other in-studio recipes include golden shrimp puffs.
#212 The Banquets
Martin honors his mother’s birthday with a banquet in Toronto and samples some of Chef Kam Shin Yan’s creations. In-studio recipes include braised seafood mein, seafood-stuffed “fuzzy” melon and yin-and- yang vegetable bundles.
#213 Festivals
The Chinese have festivals they love to celebrate throughout the year, not just in China, but also in communities around the world. In Hawaii, Martin learns a unique way of making traditional Chinese tamale, tastes a tomato and beef stir-fry and dines on a traditional Ching Ming Festival meal of steamed kumu with the Young family. In-studio recipes include Buddha’s feast, steamed whole fish with ginger and green onions and tomato beef.
#214 The Restaurant Family
Martin examines the bond between China and Australia in Guangzhou’s twin city — Sydney. While in Sydney he gets a cooking lesson from Chef Ma of Fu Lin. In-studio recipes include “double harmony” meatballs in sweet and sour sauce, chrysanthemum fish in sweet vinegar sauce and steamed shrimp bouquets.
#215 Healing Foods
Martin visits a traditional Chinese herbal shop in San Francisco and helps cook dinner for his friends, the Choy family, with the ingredients. In- studio recipes include light and tender mushroom-steamed chicken, walnut chickenand cure-all cooked chicken with Chinese herbs.
#216 Sweet Macau
Martin exposes the sweet side of Macau. Along the way he learns how to make all sorts of sweets. Recipes include peanut biscuits, fried almond custard bars and caramel dip with crackers.
#217 Rice to the Occasion
Martin shows how seriously people from Singapore take their fried rice. He judges an international fried rice contest and samples some of the most expensive fried rice in the world. In-studio recipes include “golden medal” crab fried rice, emerald rice and “something–for-everyone”family fried rice.
#218 Cantonese Favorites
Martin samples Cantonese favorites in the vertical restaurants of Yokohama’s Chinatown. In-studio recipes include zesty lemon duck, Fukian fancy fried rice, sweet-and-tangy glazed pork chops and ginger- chili clams with broth-y bean noodles.
#219 London Favorites
Martin visits a variety of markets and enjoys a feast of Chinese delicacies in London’s Chinatown. In-studio recipes include aromatic duck, triple egg custard with minced pork and steamed whole lobster with dried tangerine peel.
#220 Oodles of Noodles
Martin experiences the world of noodles in small family-run factories and noodle shops in New York and Honolulu. In-studio recipes include noodle salad with mint and black bean dressing, Hong Kong wonton noodle bowl and beef stir-fry over a golden pancake.
#221 The Hong Kong Connection
Martin finds that Old World favorites get a New World twist in Vancouver’s Chinatown. In-studio recipes include master sauce squab, oven-baked salmon in spicy chilli-bean sauce and pepper-seared scallops.
#222 Multicultural Cuisine
Martin discovers the cultural diversity within Toronto’s Chinatown as he strolls its streets and samples food from Asian cultures outside of China. In-studio recipes include Vietnamese rice-paper rolls, spicy-creamy Nonya noodles and Thai rice salad with shrimp.
#223 Spiritual Food
Martin follows the path to good health via a vegetarian diet in New York’s Chinatown.Vegetarian “fish,”“meatloaf” and other substitutes are featured. In-studio recipes include market basket vegetable stir-fry, vegetarian faux fish and clay pot bean curd.
#224 New Year’s Feast
Martin celebrates the food of Chinese New Year in San Francisco, New York and Honolulu. In-studio recipes include SangChoyBaochicken wraps, Shanghai lacquered seabass and “lucky treasure” rice pudding.
#225 Sam Sui Women
Martin introduces the tradition of the Sam Sui women in Singapore, where he visits his friend Mok, whose restaurant honors the history of his ancestors. In-studio recipes include succulent steamed chicken with ginger-soy dipping sauce, sizzling Singapore chilli prawns and fermented Chinese olive fried rice.
#226 Tofu, Sweet Tofu
Martin checks out tofu-making in Toronto’s Kensington Market and then samples some tofu dishes on Spadina Avenue. In-studio recipes include hot and sour egg-flower soup, Sa Cha tofu with broccoli and cauliflower, eight-flavor bean curd and Chinese peanut pancakes.