Gok Wan's Chinese Takeaway

In Barcelona, Gok Wan visits a chef who specialises in molecular gastronomy. And, he learns why Peking duck is prepared differently in Spain.

Gok meets a culinary master who has been teaching Chinese cookery to Australians for decades. They join forces in the kitchen to make steamed egg custard.

In Malaysia, Gok visits a fun-loving local chef who has the secrets to an array of delicious spicy dishes. And, Gok attempts to make a special pancake.

Gok Wan discovers the unique flavour combinations on offer in Amsterdam. Later, he cooks a mouth-watering dish with chicken, onions and tapioca.

Gok Wan tastes a rice porridge dish with salted eggs and a turnip omelette. Plus, he visits a 19th century patisserie that incorporates Asian cuisine.

Gok is in London to meet a businessman who owns a popular Chinese supermarket. And, he gives members of the general public a blind taste test of classic Chinese dishes.