(Part 1) “Must-Try” Dishes in China Every Foodie Should Experience in His/Her Lifetime
I highly admire people who pursue their passion and become very successful (and happy). I was privileged to have met the Master Chef Martin Yan, who is here on a promotional tour for GE Monogram’s luxurious kitchen line. Watch this three-part mentoring session with Master Chef Martin Yan!
(Part 2) How Would You Know A Chinese Restaurant is Authentic?
Tip: Listen until the end where I ask Chef Martin Yan if he ever uses MSG like most of the Chinese restaurants.
(Part 3) How to be a Filipino Culinary and Cultural Ambassador?
Tip: Thanks for the power tip on how I can, in my own way, promote Filipino cuisine and heritage to the world!
Thanks to Master Chef Martin Yan for sharing your wisdom!
About Martin Yan
“Martin Yan is a celebrated host of over 3,000 cooking shows, broadcast worldwide. He enjoys distinction as a certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author.
His diverse talents have found expression in 30 cookbooks, including the award-winning “Martin Yan’s Feast”, “Martin Yan’s Asian Favorites”, “Chinese Cooking for Dummies”, “Martin Yan’s Chinatown Cooking” (intro by Julia Child), “Martin Yan’s Quick & Easy”, and his latest, “Martin Yan’s China” (a cookbook that documents his travels throughout the far reaches of China, and his culinary discoveries).”
Live an Awesome Life,
Anton Diaz
Founder, OurAwesomePlanet.com
Mobile: +63917-LOVEOAP (5683627)
Email: anton@diaz.ph
Add me in Twitter: antondiaz
Add me in Facebook: antondiaz
Add me in You Tube: antondiaz
P.S. I just met him this morning, and he is leaving tomorrow. Not sure if there are fans out there who want to meet him or have their book Martin Yan’s China signed by Chef Martin Yan himself.
P.P.S. No, he is not the chef of Wok with Yan (they are different). He is a Chinese chef based in America and the host of the show, Yan Can Cook.
OMG You are so lucky to have met him… I only see him on shows in the Asian Food Channel =)
it must have been an out of body experience for you Anton.
“if Yan can cook, so can you” sorry Anton i can’t help it. hehehehe
HAHA! Sige na nga, matututo na akong magluto 🙂
I like the interview >:)
I must expound on the MSG topic. MSG comes from seaweed, which I eat nearly every day. Most foodies profess a love for Japanese food which uses seaweed abundantly and in various guises. Why don’t we blame the Japanese instead of the Chinese for poisoning us with MSG then? Ajinomoto is a Japanese brand after all. Well it’s because we haven’t been told to do so. It’s simply scaremongering at work here.
MSG is a flavour enhancer, as Chef Yann repeatedly stated. Glutamate stimulates your taste receptors, for that magical, hyper-deliciousness called Umami. Yes, they even gave us the word. And yet we never hear people complain of a headache after a Japanese meal. Or after eating cheese. Or anything with fish sauce, soy sauce, or shrimp paste. And yes, that most Australian of food, Vegemite, which has the highest concentration of MSG in a manufactured product. It’s yeast extract, which is fermented, therefore naturally containing a truckload of MSG. All fermented food do, hence their addictiveness. Kimchi, miso, cured meats. Cured meats and cheeses? This means Asians don’t have monopoly of MSG! Why aren’t the Italians, the French, the Spaniards, and the Germans dropping like flies after lunch?
What if you went vegan you say? Just stay away from tomatoes, mushrooms, and asparagus then, which all are natually MSG-laden.
So if MSG is so bad, why doesn’t everyone in the world have a headache all the time?
I must expound on the MSG topic. MSG comes from seaweed, which I eat nearly every day. Most foodies profess a love for Japanese food which uses seaweed abundantly and in various guises. Why don’t we blame the Japanese instead of the Chinese for poisoning us with MSG then? Ajinomoto is a Japanese brand after all. Well it’s because we haven’t been told to do so. It’s simply scaremongering at work here.
MSG is a flavour enhancer, as Chef Yann repeatedly stated. Glutamate stimulates your taste receptors, for that magical, hyper-deliciousness called Umami. Yes, they even gave us the word. And yet we never hear people complain of a headache after a Japanese meal. Or after eating cheese. Or anything with fish sauce, soy sauce, or shrimp paste. And yes, that most Australian of food, Vegemite, which has the highest concentration of MSG in a manufactured product. It’s yeast extract, which is fermented, therefore naturally containing a truckload of MSG. All fermented food do, hence their addictiveness. Kimchi, miso, cured meats. Cured meats and cheeses? This means Asians don’t have monopoly of MSG! Why aren’t the Italians, the French, the Spaniards, and the Germans dropping like flies after lunch?
What if you went vegan you say? Just stay away from tomatoes, mushrooms, and asparagus then, which all are natually MSG-laden.
So if MSG is so bad, why doesn’t everyone in the world have a headache all the time?
I must expound on the MSG topic. MSG comes from seaweed, which I eat nearly every day. Most foodies profess a love for Japanese food which uses seaweed abundantly and in various guises. Why don’t we blame the Japanese instead of the Chinese for poisoning us with MSG then? Ajinomoto is a Japanese brand after all. Well it’s because we haven’t been told to do so. It’s simply scaremongering at work here.
MSG is a flavour enhancer, as Chef Yann repeatedly stated. Glutamate stimulates your taste receptors, for that magical, hyper-deliciousness called Umami. Yes, they even gave us the word. And yet we never hear people complain of a headache after a Japanese meal. Or after eating cheese. Or anything with fish sauce, soy sauce, or shrimp paste. And yes, that most Australian of food, Vegemite, which has the highest concentration of MSG in a manufactured product. It’s yeast extract, which is fermented, therefore naturally containing a truckload of MSG. All fermented food do, hence their addictiveness. Kimchi, miso, cured meats. Cured meats and cheeses? This means Asians don’t have monopoly of MSG! Why aren’t the Italians, the French, the Spaniards, and the Germans dropping like flies after lunch?
What if you went vegan you say? Just stay away from tomatoes, mushrooms, and asparagus then, which all are natually MSG-laden.
So if MSG is so bad, why doesn’t everyone in the world have a headache all the time?