Behind-the-scenes with Chef Martin Yan in “Taste of Malaysia” (Penang Episode)

BY CK Lam

Iconic American Chinese Chef Martin Yan of ‘Yan Can Cook’ TV series fame, was in Penang for the filming of the new TV programme ‘Taste of Malaysia’.

The Penang episodes feature the chef visiting many hawker stalls, food vendors and restaurants, and tasting dishes that make up the Malaysian food scene – Chinese, Malay, Indian and Nyonya.

Besides scouting locations with the production team, I was also on board, doing some street food hopping scenes around the city with the chef. It was truly an opportunity to learn from the humble chef himself. The filming outing is challenging and fun, and is an experience truly cherished and remembered.

I can’t give away much of what’s going to be on the show but here are some of the behind-the-scenes photos…

Media and bloggers had the opportunity to catch up with chef Martin at the ‘Rooted In Nature’ event held at Golden Sands Resort by Shangri-La. The resort is leading the way in sustainable seafood and the chef is joining in the resort’s culinary journey.

The filming had Chef Martin visiting Golden Sands Resort seafood supplier cum ‘Rooted In Nature’ partner, GST Group Fish Farm. Travelling together on the boat trip to the fish farm was Suleiman Tunku Abdul Rahman, director of communications, and executive chef Adrian Lim.

A cooking demonstration was held at Sigi’s Bar and Grill in Golden Sands Resort, with Chef Martin and Chef Adrian Lim preparing the Curry Kapitan Fish. Do check out the chemistry between the two chefs preparing the famous Nyonya fish dish on the show.

Chef Martin also made a trip to Tropical Spice Garden Cooking School in Batu Ferringhi and prepared Malay cuisine, besides meeting up with several prominent Penang food entrepreneurs.

Back down in George Town, the chef savored several varieties of Indian curries and other local favourites including Penang assam laksa, tau sar pheah, Penang Nyonya kuih and dumplings from Cintra Food Corner.

At the morning market, the chef explored varieties of Penang street food. Among them are the Indian apom, chee cheong fun, deep-fried lobak and char koay teow.

Chef Martin & myself trying out the Indian apom