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  • Author of more than 30 cookbooks he also struck out into the non-food world to write his now classic Culture Shock! Britain. He is widely travelled sampling the culture and cuisines of France, Italy, Romania, Iceland, Finland, Spain, Chile, Canada, Australia, Israel and much of Asia.
  • For more than 12 years he was food development and Asian culinary consultant for HP Foods and produced the current range of Amoy Straight to Wok sachet sauces. The range is now under the Heinz umbrella. Equally at home with Indian, Japanese and all Southeast Asian cuisines, he has done numerous presentations for Food Service at different sites for Schools and Universities in Cambridgeshire, Surrey, Wales, Sunderland, Thorpe Park and Alton Towers, BBC hot Wok concepts, Ethnic Food Shows in Birmingham and Olympia London.

Teaching Experience:

  • Taught cooking in Singapore (1975- 1982)
  • Ran Southeast Asian cookery classes for 8 years at Ken Lo's Kitchen, in this time devising courses for Chinese, Thai, Vietnamese, Malaysian and Singapore cuisines.
  • Taught at Glynn Christian's culinary theatre, demonstrations for IFE Olympia, Sunday Times Food Show, Ethnic Food Show and others.
  • Consultant to Institute of Oriental & Asian Cookery, Hackney Community College, Shoreditch.

Junkets and books:

  • Australia in 1980, Liverpool Garden Festival in 1985 and Singapore festival at Dickins and Jones, Chinese Food festival in San Jose and Brunei
  • Featured on BBC1 Bazaar with Nerys Hughes, four programmes on Satellite TV Lifestyle, Anne Diamond's morning programme.
  • Hosted three cookery series with Singapore Television (in English)
  • Many programmes for Carlton Food Network
  • Author of cookery books: Nonya Cookbook, Oriental Cooking for Microwave, Cooking with Chinese Herbs, Fuss Free Cookbook, Complete Asian Cookbook, Oriental Cooking for Marks & Spencer, Asian Cookbook (Best Asian Cookbook in the World Award from Gourmand World, Barcelona) and Real Thai for Aurum Press, series of Little Chinese, Vietnamese, Thai and Sichuan Cookbooks for Appletree Press (Belfast).
  • Thai Table was published by Marshall Cavendish, Singapore in 2007. Also by Aurum is the Real Thai Cookbook. Other books recently published include The Cooking of Malaysia and Singapore, The Cooking of Indonesia and the Philippines, Taste of Singapore, The Food and Cooking of South China, The Food and Cooking of Western China (Sichuan) and yet to be released are The Food and Cooking of North China (Beijing) and The Food and Cooking of Eastern China all by Anness Publishing (UK).
  • Also by Marshall Cavendish Singapore, are Naturally Yours the Chinese Way, a compilation of herbal recipes covering TCM, Traditional Chinese Medicine, Shiok! Cookbook jointly written with his son Christopher Tan, a leading food writer and stylist with his own website -
  • Member of Guild of British Food Writers since 1985.

Areas of expertise:

  • Teaching Asian cuisines up to National Vocational Qualifications Level 3
  • Recipe and sauce development
  • Restaurant reviews and food writing
  • Asian Food History
  • Writing of definitive books on all Asian cuisines
  • Culinary Workshops for professional chefs


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