Martin Yan
KUCHING: Culinary consultant Martin Yan, host of the long-running ‘Yan Can Cook’ show, is working on an upcoming TV series called ‘Wonders of Sarawak’.
He told The Borneo Post yesterday that he became caught up in the uniqueness of Sarawak when filming his most recent series ‘Taste of Malaysia’.
“I want to do a lot of things, not just give the place a passing glance. I want to carefully explore the different elements that makes up the ‘wonder’, such as food, history, heritage, culture, travel and people,” he said.
Yan is here for the Fifth Golden Chef Competition 2016 Asia Pacific (Kuching) Master Chef Challenge Trophy and Culinary Forum at Imperial Hotel from July 11-14.
He explained that the show is not about cooking alone, but also delves into many aspects of the country or region.
“I’m a guest in the country, a tourist taking the audience to see all these things. Food is just a part of it, something that brings us all together,” he said, adding that there is rarely any disagreement when there is good food on the table.
Regarding the Fifth Golden Chef Competition 2016 Asia Pacific (Kuching) Master Chef Challenge Trophy and Culinary Forum, Yan said culinary art is just like any other art form.
“The Malaysian and international chefs are using the local ingredients to create a multitude of fascinating dishes as we see. You can use the same ingredients and turn them into hundreds of dishes. This is what this event is all about,” he said.
The event is hosted by the Malaysia Koo Soo Restaurants and Chefs Association, and organised by Kuching How Yu Chefs Association.
Yan said these associations are promoting cultural and culinary exchange so that all the chefs can learn and inspire each other.
Yan has been a fixture on cooking shows since 1978 and is known for his signature phrase, “If Yan can cook, so can you!”, as well as his exuberant approach.
Although he has been the personality behind 3,700 cooking shows that have been broadcast worldwide, written 31 cookbooks, founded restaurants and his own culinary arts centre, Yan still shows no sign of slowing down.
“I just finished the ‘Taste of Malaysia’, which is broadcast in many countries, reaching millions of people. I’m taking some credit for introducing empurau and making it well known. I featured it in my ‘Yan Can Cook’ show. That is the reason why some of my friends flew over in a private jet to try it,” he said.
Yan said Sarawak is a wonderful place for tourism because of its natural unspoiled beauty, as well as warm and hospitable people.
“The food is natural and organic. A lot of places are now polluted, but over here there’s no need to worry. This is an important part of tourism. Food brings people together,” he said.
“Food is part of culture. Food is about anthropology, history, and religion – why people eat certain things, and why people at a certain time.”
He is fascinated by Sarawak’s ethnic diversity and how people here live in harmony and respect each other, pointing out that the state has much to offer the world.
“Hong Kong Airlines is flying directly to Sarawak. I work with two of the largest tour operators, and I’m taking people to Malaysia. My next tour is Sarawak and Kuching, to try empurau,” he said, adding that he hoped to contribute something in promoting the culinary arts, culture, heritage, nature and other wonders of Sarawak.
“I’m so honoured to be a friend of Malaysia. I am a bridge, an ambassador for Chinese and Asian Malaysia, culture and cuisine.”