About this item
Chinese is one of our favorite takeout foods - and it's those nostalgic, comfort-food creations that really get people salivating. Now you can make your favorite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeout Cookbook. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, wonton soup to chop suey, egg-fried rice to crispy seaweed - and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeout.
About the Author
As a 3rd Generation Restaurateur and Chef, the call of the kitchen was always strong for Kwoklyn; his Grandfather opened the very first Chinese Restaurant, The Hung Lau, in Leicester in 1962 and then his father opened the very first Cantonese Restaurant, The Bamboo House, again in Leicester in 1978. Nearly 40 years later, Kwoklyn can regularly be seen sharing his passion for all things mouth-wateringly tasty; in written articles, interviews and appearances on Radio, live demonstrations at food festivals and on TV. With such a delicious lineage and personality capable of enticing even the most unadventurous eaters to try something new, we can expect to see much more of Kwoklyn on pages and screens the world over starting with his recently launched show 'Kwoklyn's Chinese Takeaway Kitchen' which is currently available to view on Amazon prime UK & US.Kwoklyn is also a qualified Sifu in the art of Jeet Kune Do (Kung Fu) . Having studied the form since the age of 4 and training with some of the greats under Bruce Lee, he hosted Europe's largest Martial Arts Show for 5 years running and still continues to teach martial arts at his school in Leicester.A strong advocate for supporting the work of local charities, Kwoklyn is currently an ambassador to 3 organisations; LAMP, a mental health support charity based in Leicestershire & Rutland, the 'Help Us Grieve' charity, HUG of Newark and most recently the Rainbows Hospice for terminally ill children in Leicester.
