On his travels around the Pacific, chef Ken Hom takes us Down Under for this episode of the culinary show. Stopping off in Sydney, the amazing chef gives us some quick and easy (but still delicious!) dishes to spice up our food. He really does have a recipe for everything as he gives us some top tips for adding a kick to chicken, fish, noodles and tomato soup!
Ken's off to Bangkok with his wok to discover some exciting new cooking ideas, blending the flavours of the East with the best of the West. He reveals the secret of perfect fried rice, and prepares Thai green chicken curry, asparagus rolls, cured salmon and coconut prawns.
Top chef Ken Hom travels around the Pacific. In this programme, he visits Singapore and cooks wok-smoked chicken and lamb satay.
Have wok will travel, as top chef Ken Hom journeys around the Pacific. In this edition, Ken takes his wok to the Hollywood Hills, stir-frying rainbow vegetables.
Top chef Ken Hom revels in the delightful foodstuffs of the Pacific. Ken takes a seaplane over the snow-capped mountains of Vancouver to cook Asian-flavoured salmon fish cakes, grilled prawns with spicy Southeast Asian pesto, stir-fried beef with peppercorns, and Malaysian-inspired vegetable pancakes.
Probably better than travelling with a hot potato... the man who brought Chinese food to the BBC explores the delicious cuisine of the Pacific. A ferry takes Ken to Tap Mun - a tiny island in Hong Kong's New Territories - where he prepares stir-fried chicken with grilled peppers, grilled chops with Chinese spices, corn crepes, vegetable salad with curry-soy vinaigrette and Peking lemon duck.