Gok Wan insists he could never be called a TV chef. The style guru is ... But the Gok Cooks Chinese star insists he has been cooking his whole life, helping out in his dad’s restaurant. “I used to work for my dad in the kitchen.
The first Wan family restaurant was Bamboo House. “Everything about it was brown – very brown,” he remembers. But this was the 1970s. One of only three Chinese restaurants in Leicester at the time, Bamboo House was hugely popular and ...
Although he’d “die of embarrassment” if he were ever called a TV chef (“Not because it’s a bad thing. Just because I’m not really. I’m a cook and I do my job on the telly,” he says), Wan insists ... with Chinese restaurants in Britain.
IN this new six-part series Gok Wan (right) fires up his wok to showcase his other great passion in life, Chinese cooking. Growing up with a Chinese restaurateur and chef for a father ... visits a top London Chinese restaurant to see how dishes are ...
the restaurant is a blend of old China housed in a modern setting of glass and wood. The chef’s signature dish is crispy deboned lamb ribs, one of the few traditional Northern Chinese dishes on offer that isn’t on the blow-your-head-off spicy side.
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