Martin Yan's Chinatowns

Martin seeks out innovations in East/West cuisine in Honolulu with two chefs who have used their Chinese heritage to create modern masterpieces. This episode's recipes include: Duck-filled Sweet Sesame Balls, Char Siu Quesadillas, Roast Duck Nachos and Beer-Battered Ahi Rolls.

Martin tours the Chinatown Markets in San Francisco. Then he enjoys a meal at the Pearl City Restaurant owned by his friends Mr. And Mrs. Kin-Fai Chan. This episode's recipes include: Drunken Shrimp Soup, Four-Mushroom Beef, and Five-Flavour Chicken and Eggplant.

Martin takes an in-depth look at the variety of food in Toronto’s Chinatown and cooks Macanese food with a local Macanese family. This episode's recipes include: Mrs. Ozorio’s Okra with Shrimp Paste, Slow-Cooked Seven-Flavour Pork, Stir-fried Soybean Sprouts with Bean Thread Noodles, and Chinatown-Style Sponge Cake with Berries and Cream.

Martin tours Yokohama’s Chinatown with his friend Mr. Zeng and dines in a Beijing-style restaurant on a tatami mat. This episode's recipes include: Nanjing “Surf and Turf” Stir-Fry, Sweet and Tangy Lotus Root Salad, and Mongolian Beef.

Martin calls on the fishermen in the Coloane Village on Macau and feasts on the fruit of their labour including a unique “Hanging Fish”. This episode's recipes include: Shanghainese Wok-Seared Fish in Wine Sauce, Black Bean Sauce Clams with Fresh Basil, and Cracked Crab in Ginger-Wine Sauce.

Martin tours and samples from the grand opera of seafood in the Sydney Fish Market in Australia. Then he dines on the finest seafood with a fifth generation Chinese-Australian. This episode's recipes include: Wok fried Garlic Crab in Butter-Wine Sauce, Steamed Oysters on the Half Shell, and Nori-Dusted Flounder Bundles.

Singapore was once a major seaport during the height of the spice trade. Martin picks spices from the garden of his friend Kwan Liu who has a cooking school here. They use the spices to prepare dishes with the fresh ingredients they found at the Tiong Bahru Market. This episode's recipes include: Double-Ginger Fish, Egg-Flower Soup with Lemongrass and Mushrooms, and Fluffy Cloud in Lime Syrup.

Martin 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 it’s off to Ping’s Restaurant for a soup that doesn’t need a pot. This episode's recipes include: Country Style Black Bean Spare Ribs and Eight Treasures Melon Bowl Soup.

Martin tries the art of noodle making at the Lee Family Restaurants in London’s Chinatown. This episode's recipes include: Jia Jiang Noodles, Shang Dong Stir-Fry Soup Noodles, and Gum Lo Rainbow Wontons with a Seafood Sweet-and-Sour Sauce.

Martin explores the new Chinatowns that have evolved in and around Toronto. There he finds everything that exists in a traditional Chinatown. This episode's recipes include: Emerald Chicken with Grapes and Kiwi, Crispy Halibut with Miso Vinaigrette, and Fried Ice Cream with Ginger-Caramel Sauce.

Martin and Chef Chen sample the best of everything from Haute Cuisine to simple street fare in Singapore. This episode's recipes include: Steamed King Prawns with Cilantro Pesto, Crispy Seafood and Mango Packets, and White Cloud Wok-Seared Scallops.

Martin tries traditional Chinese cuisine in Melbourne, from the quick and inexpensive to dishes with a very elegant flair. This episode's recipes include: Chinese Doughnuts, Shrimp and Scallops with Chinese Doughnuts, and Flower Drum Crab Baked in the Shell.

Martin drops into the Harbour Village Restaurant in San Francisco’s Chinatown to taste the blend of east and west cuisine created by Chef Andy Wei and learn about wine pairings with Chinese food. This episode's recipes include: Lemongrass Lamb with Minted Orange Sauce, Dungeness Crab with Basil San Francisco-Style, and Three-Pepper Game Hen.

Martin visits a 24-hour teahouse in Singapore and introduces Chef Susan Tieng, one of the few women chefs in Singapore. This episode's recipes include: “Steamed Buns” with “Buddha Bun Vegetarian Filling”, Shrimp and Tropical Fruit Rolls, and Golden Baked Buns with Shrimp-Scallop Filling.

With the help of his friend Chef Tse, winner of the “Iron Chef” competition, Martin discovers the food found between the gates of heaven and earth in Yokohama’s Chinatown. This episode's recipes include: Sweet and Tangy Catfish Fillets, Pepper Steak in Soy-Red Wine Sauce, and Sweet Chinese Herbal Tea.

Martin finds that old world favorites get a new world twist in Vancouver’s Chinatown. This episode's recipes include: Master Sauce Squab, Oven-Baked Salmon in Spicy Chilli-Bean Sauce, and Pepper seared Scallops.

Respect and Confucian beliefs come into play as Martin has a reunion with his teacher and boyhood friends from China who now live in New York. This episode's recipes include: Stir-Fried Beef with Bitter Melon, Braised Fish Fillet with Tofu Puff, and Daikon and Bean Thread Noodles.

Martin discovers the Chinese legacy in Honolulu and tries some favorites of Hawaiian restaurateur Sam Choy. This episode's recipes include: Tofu Puff with Long Beans and Mushrooms, Sam Choy’s Whole fish with Fruit Salsa, Okey Dokey Poke, and Lu’Au Stew.

Martin pays a visit to a tag team of father and son chefs and discusses Dim Sum and the local menu in Toronto’s Chinatown. This episode's 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.