Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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Business owner, author and TV chef, Jeremy was surrounded by food connoisseurs from an early age - coming from three generations of Chinese chefs. Their mission stems from a deep appreciation for Asia's diverse culinary traditions, and they believe anyone can master Asian cooking with their guidance. Being surrounded by food connoisseurs Jeremy developed his passion for food and cooking at an early age.

He completed his Master's degree in biochemical engineering from the University of Bath, England, in 2006.Certain functional cookies are strictly necessary and cannot be disabled, others can be disabled according to preference. Jeremy then travels to Whitstable to learn how oysters are farmed, where he knocks up three tasty oyster dishes inspired by his travels in Vietnam.

In his kitchen today, Pang is making dishes to feed and please a crowd, starting with delicious steamed bao with black pepper beef filling - a perfect party platter. In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls! In each episode, he’ll travel the UK, revelling in its landscape, meeting different food producers and sampling a huge variety of ingredients which he will use to cook up a unique Asian dish. From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food.Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food.

Jeremy also fires up the barbecue to cook a feast of barbecue beef and banchan, a spicy feast perfect for sharing, and for dessert there's Jeremy's macha mille pancake stack, with layers of mouth-watering pancakes smothered with cream.

This incredible dish is a traditional Hong Kong breakfast, from Jeremy's second cookbook: Hong Kong Diner!