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He also appeared as a guest judge on the Season 10 finale of Top Chef as well as a Season 11 episode of Hell's Kitchen. He is not related to Chinese Canadian chef Stephen Yan of the CBC Television series Wok with Yan, though Martin was an employee and had worked for Stephen Yan in the 1980s as demonstrator for Stephen's products. [citation needed]
Ming Hao Tsai (Chinese: 蔡明昊; pinyin: Cài Mínghào; born 1964) is an American chef, restaurateur, television personality and a former squash player. Tsai's restaurants have focused on east–west fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts (a Zagat- and James Beard-recognized establishment) from 1998 to 2017, and Blue Dragon in the Fort ...
Ching-He Huang [1] MBE (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang 2 Ching 4-i 4; (born 8 April 1978), often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef.
Ken Hom (traditional Chinese: 譚榮輝; simplified Chinese: 谭荣辉; pinyin: Tán Rónghuī, born May 3, 1949) is a Chinese-American chef, author and television-show presenter for the BBC, specialising in Asian and East/West Cuisine.
Chef Yan's style of presentation was infused with (and today continues to feature) humor using witticism, and international or local cultural references. During this program's original run he became known for his main catchphrase, "If Yan can cook, so can you, zai jian (goodbye in Mandarin Chinese )/zoi gin (goodbye in Cantonese )!", with which ...
Wok with Yan is a Chinese cuisine cooking show starring Stephen Yan. [1] The show was first produced in Vancouver, British Columbia by CTV affiliate BCTV as a weekly show, Yan's Woking, for two seasons before moving to CBC in 1980 as a daily show, [2] Wok With Yan [3] The show was also sold into syndication, [4] with new episodes being produced until 1995.
Dan tat (Chinese egg tarts): A classic Cantonese dessert that combines a wonderfully flakey crust filled with sublime creamy egg custard, Chin recommends dan tat, as it's the perfect ending to a ...
A new Kylie Kwong book was released in 2006 under the name of Simple Chinese Cooking. The book aims to make Chinese cooking as easy as possible, with every recipe accompanied by a full-page colour photograph. A third series to accompany her new book My China: Stories and Recipes from My Homeland will be shown on UKTV Food in Summer 2008.