Gok Wan, the fashion star, harbours a secret wish - within the next few years, hell want to buy over his fathers take-away restaurant and turn it into something of his own. Itll serve fusion-Chinese food with pizzazz. However to fulfill that dream, Gok would first have to get past his father, an immigrant from Hong Kong and a purist in Chinese cuisine. Having grown up in the only Asian family on his street in Leicester, Gok believes that there is more to his take of modern Chinese food than his fathers rigid vision. His dad says go see what other remote
Chinese communities are doing with their Chinese food.
So Gok sets off to visit Chinese communities around the globe to discover their take on Chinese food outside of China. Is their view of Chinese cuisine as strict as his fathers? Or have they immersed into their new localities so completely that theyve created a distinct flavour? And what will Goks journey into the Chinese diaspora help him discover his own identity?
From the UK to the Caribbean through to the Indian Ocean and Southeast Asia, Gok will meet people who take him on food adventures and spark off ideas of creating Chinese style" food without the quintessential Chinese ingredients. He will come off with concrete ideas of creating food that best reflects his personality and Chinese heritage.
Gok's Chinese Takeaway: Malaysia
This time British fashion stylist, TV presenter and Chinese cookery writer, Gok Wan, explores the fusion food of Malaysia, and that of a group of Chinese immigrants known as the Peranakans who settled in the region some 500 years ago, and who have since adapted and adopted Malay-style language, clothes and food.
Gok's Chinese Takeaway: Amsterdam
British fashion stylist, TV presenter and Chinese cookery writer, Gok Wan, explores the food of Holland's capital Amsterdam, where he discovers that the Dutch colonial legacy in Southeast E Asia and Latin America has played a major role in creating a unique hybrid Chinese cuisine that is enjoyed throughout the city.
Gok's Chinese Takeaway: Paris
In this episode of Gok's Chinese Takeaway, British fashion stylist, TV presenter and Chinese cookery writer, Gok Wan, explores the food of France's capital Paris, and discovers that the French colonial rule in S E Asia has left a legacy of Indochinese flavours in the city of love. He peels off the veneer of Vietnamese cuisine to uncover a strong Chinese-French undertone in dishes like Pho noodles, and Bahn Mi. He visits Vietnamese families of Chinese descent and discovers how they retain their ethnic identity through family food. But despite the hybrid French-Chinese-Vietnamese food from the colonies, there is no love-child in the capital. French food tradition remains resistant to fusion in Paris. One of the bastions of French technique is the Cordon Bleu and Gok becomes student for a day to learn fine-dining cookery. Yet, even the Cordon Bleu has to move with the times, and is encouraging chefs to go global. And it is through the young chefs of the city that Gok discovers brave attempts at bringing together Chinese-Vietnamese and French culinary traditions. Finally, Gok draws on all these inspirations to create his own feast, celebrating the diverse food and people of this city, a major cultural centre of the world.
Gok's Chinese Takeaway: London
In this final episode of Gok's Chinese Takeaway, British fashion stylist, TV presenter and Chinese cookery writer, Gok Wan, returns to his home city of London where he draws on the food and culinary influences of his travels through Europe, Asia and Australia in order to create his ultimate celebratory feast of Chinese food from around the world.
Gok's Chinese Takeaway: Barcelona
This time British fashion stylist, TV presenter and Chinese cookery writer, Gok Wan, explores a fledgling Chinese community in Barcelona, one of Spain's food capitals, and discovers that from humble beginnings Chinese food is now a source of inspiration for the city's masters of haute cuisine and molecular gastronomy.
Gok's Chinese Takeaway: Melbourne
British fashion stylist, TV presenter and cookery writer, Gok Wan, explores the Chinese food of Melbourne, one of Australia's most cosmopolitan cities where he discovers that the Chinese community are almost as established as the city itself, having arrived with the Gold Rush of the 1800s, bringing with them seeds to farm and a diverse culinary heritage that continues to influence the city today.