Business owner, author and TV chef, Jeremy was surrounded by food connoisseurs from an early age - coming from three generations of Chinese chefs. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. Every episode of Asian Kitchen is packed with incredible food, filled with flavour, delicious recipes, useful hints, tips and hacks to make this style of cooking achievable for everyone.

These crispy delights feature pork infused in Char Siu Sauce, Shaoxing Rice Wine, and Premium Dark Soy Sauce, before being wrapped in light golden pastry puffs. Jeremy’s new series is now airing on Saturday mornings at 11:35 am on ITV main channel until 20th August 2022, and on catch-up via the ITV: hub. Joe Swash will be accompanying Jeremy on his culinary adventures to explore the ins and outs of authentic Asian cuisine and help him whip up a collection of exclusive recipes. I’ve watched this cook on tv a couple of times and found him enthusiastic and his recipes looked easy to prepare and not complicated to make.

Recipes from the series can be found on Lee Kum Kee’s ‘Jeremy Pang’s Asian Kitchen’ webpage after each episode airs.

They're here to help home cooks elevate their skills with passion, making Asian cooking accessible to all. Finally, there are cinnamon bao doughnuts and chocolate dipping sauce using a “cheats” dough that makes it easy to impress even the toughest crowd! With Lee Kum Kee sauces, every meal can be very easily transformed into an enjoyable taste experience. Joe Swash is trying a dim sum classic, char sui puffs, flaky puff pastry filled with delicious pork. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and foods from a young age.Last up is a classic - chocolate chip cookies - with a secret ingredient to make them extra special. Jeremy will show Joe how to make a new dish each week, helping him on his journey to become a skilled wok master. Infused with two teaspoons of Sweet Soy Sauce, the ice cream is made from scratch with blended cashews and coconut milk, complemented by the natural sweetness of coconut cream, coconut oil and coconut sugar. Throughout ten episodes, he is travelling around the UK, revealing Britain’s most-recognised landscapes, local producers and local ingredients, before giving them his unique authentic Chinese and Asian-influenced treatment.