Martin Yan's Chinatowns
Season 1
A culinary kaleidoscope bringing the sights, sounds and flavors of Chinatowns around the world into viewers' homes. Martin visits private homes and exotic markets, then demonstrates the finer points of preparing his favorite Chinese foods.
Where to Watch Season 1
26 Episodes
- New Wave ChineseE1
New Wave ChineseMartin seeks out innovations in East/West cuisine in Honolulu with two chefs who use their Chinese heritage to create modern masterpieces. In-studio recipes include: duck-filled sweet sesame balls; char siu quesadillas; roast duck nachos and beer-battered ahi rolls. - Ethnic FavouritesE3
Ethnic FavouritesMartin explores the variety of food in Toronto’s Chinatown and cooks with a local Macanese family. In-studio recipes include: okra with shrimp paste; slow-cooked seven-flavor pork; stir-fried soybean sprouts with bean thread noodles and Chinatown-style sponge cake with berries and cream. - The Fishing VillageE5
The Fishing VillageMartin calls on the fishermen in the Coloane Village on Macau and feasts on the fruits of their labor, including a unique “hanging fish”. In-studio recipes include: Shanghainese wok-seared fish in wine sauce; black bean sauce clams with fresh basil and cracked crab in ginger-wine sauce. - Seafood MarketE6
Seafood MarketMartin tours and samples delicacies from the sea at the Sydney Fish Market in Australia. Then he dines on the finest seafood with a fifth-generation Chinese-Australian. In-studio recipes include: wok-fried garlic crab in butter-wine sauce; steamed oysters on the half-shell and nori-dusted flounder bundles. - The Spice GardenE7
The Spice GardenSingapore was once a major seaport during the height of the spice trade. Martin picks spices from the garden of his friend Kwan Lui who has a cooking school there. They use the spices and the fresh ingredients found at the Tiong Bahru Market to prepare extraordinary dishes. In-studio recipes include: double-ginger fish; egg-flower soup with lemongrass and mushrooms and fluffy cloud in lime syrup. - Reinventing ClassicsE8
Reinventing ClassicsMartin tours New York’s Chinatown with the help of his old friend Henry Chung, “The Mayor of Chinatown,” and learns about the history of chop suey from Professor Jack Tchen of New York University. Then he’s off to Ping’s Restaurant for a soup that does not need a pot. In-studio recipes include: country-style black bean spare ribs; eight treasures melon bowl soup and tricolor melon salad with coconut prawns. - Wine and DineE14
Wine and DineMartin drops into San Francisco’s Harbour Village Restaurant, tastes the blend of East/West cuisine created by Chef Andy Wei and learns about wine pairings with Chinese food. In-studio recipes include: lemongrass lamb with minted orange sauce; Dungeness crab with basil San Francisco-style and three-pepper game hen. - Tea House FoodsE15
Tea House FoodsMartin visits a 24-hour teahouse in Singapore and introduces Chef Susan Tieng, one of the few women chefs in Singapore. In-studio recipes include: steamed buns with Buddha bun vegetarian filling; shrimp and tropical fruit rolls and golden baked buns with shrimp-scallop filling. - Like Father, Like SonE20
Like Father, Like SonMartin pays a visit to a tag team of father and son chefs and discusses dim sum and the local menu in Toronto’s Chinatown. In-studio recipes include: wok-braised lobster tails in creamy rum sauce; steamed fish with mushrooms and baby bok choy and mushrooms and baby bok choy in garlic soy sauce. - Old TimersE21
Old TimersMartin illuminates the harmony between generations as he samples classic Cantonese dishes in Honolulu and San Francisco and visits a New York Chinatown Senior Center. In-studio recipes include: big pot war wonton soup; velvet oysters with ginger-green onion sauce and triple-decker egg fu young. - Macanese DelightsE22
Macanese DelightsThe Portuguese influence on Macau has produced a culture called Macanese. Martin visits Macau and tries some Macanese cooking courtesy of Chef Dona Manuela. In-studio recipes include: spicy grilled chicken thighs à la Macau; Macau-style stuffed prawns and tamarind braised pork. - Happy TeaE26
Happy TeaWith the help of a few experts, Martin explores the subtleties of Chinese tea in New York, Yokohama and Singapore. He then tours bake shops in Chinatowns around the world. In-studio recipes include: pineapple buns; sweet bride’s delight cakes; jade scallop dumplings and nori-sesame shrimp toasts.