It’s very likely Martin Yan could be the sole source of my lifelong obsession with Asian food (furthered more recently hanging with my friend Jeff). Back when I first started watching Yan Can Cook, he was one of only a handful of Master Chefs on the planet. Dazzling knife skills combined with an equally dazzling ability to julienne the English language made the show a true gem. His newer series are a bit more subduded but do a great job showcasing his vast knowledge rather than stage presence.
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Three best things about Yan:
1. The staggered cadence of his chopping, like he’s tapping out morse code. Serves no practical purpose but to amuse himself.
2. Constant repetition in describing the steps, like an exercise instructor–”roll out the dough, roll, roll, roll, roll, Cut into squares, cut, cut, cut, cut.
3. Weird nonsensical exaggerations. “Fresh shrimp will keep in your refrigerator only 2 to 3 days. Just 2 to 3 days. Dried shrimp will keep in your pantry 900 years!!”
4. The unsettling way of pulverizing ginger and garlic.
Be a good way to set a bunch of juvenile delinquents straight.