Marbled tea eggs; Taiwanese pork chop; tangy bean sprout salad; quick Asian chicken broth; garlic.
Rice-cooker chicken and mushrooms; backcountry mushrooms daikon soup; broccoli and cauliflower stir-fry.
Meat sauce over rice stick noodles; quick Asian chicken broth; sweet peanut dessert soup; shortbread cookies.
Asian pear crumble; honey-garlic green tea prawns; iced tea; tofu.
Fish market; crisp apple and shrimp salad; poached trout with tangy sauce; chicken.
Dipping sauce; gingery chicken broth with won-ton ravioli; Chinese sauces.
Martin embarks on a culinary tour through the Pacific Rim with recipes for crab, sea scallops and rice. Dishes include crab and asparagus soup, coconut rice and Guava Bellini
Martin and his guest, barbecue master Rick Browne, explore the difference between Korean and Chinese flavours to create a range of simple dishes. On the menu are rustic mashed potatoes, Korean-style lamb chops, flash-fried asparagus and long beans, barbecued banana-raisin-rum and Shanghai rum custard
Martin shows how a few simple ingredients can add verve to pork chops, rice and vegetable dishes. He rustles up carrot pineapple rice, glazed grilled pork chops and almond baby bok choy. Martin also finds time to visit the Guangzhou apartment where his mother raised him before he left China
Martin takes viewers on a trip to the land of the Rising Sun, visiting the 'lesser gorges' of the Yangtze River and rustling up an array of Japanese-influenced dishes. On the menu are homemade sushi rice, ponzu sauce, grilled salmon sushi rice bowl, edamame appetizer and a refreshing beer drink
Chef Joanne Weir joins Martin to demonstrate the art of stir frying with a range of light and healthy dishes. On the menu are shrimp in lobster sauce, chicken lettuce wraps and seafood trio in kung pao sauce. The experts also pass on cooking tips on pantry items
Martin creates dishes with a balance of sweet and savoury flavours for the audience, including orange beef, mirin ginger crab, and a salad of pomelo, radish and spinach
Martin explores the vibrant south shore of the Yangtze at night. He uses exotic sauces and seasonings to add an Asian twist to Western favourites, including five-spice duck breast with snow peas and watercress, cool shrimp with chili dipping sauce, and caramelised Asian pears on coconut ice-cream
Martin is joined by Christine Cushing to reveal tricks of the trade that turn simple meals into extraordinary dishes. On the menu are hot and sour shrimp, eggplant in plum sauce, and honey-glazed spare ribs. There are also tips on basic tools for cooking
Martin makes a morning visit to an exercise class in a Guangzhou park and returns in the evening for traditional claypot cooking. Back in the studio, he rustles up light and simple dishes, including ginger sugarsnap peas, fiery chilli pepper squid and orange pineapple cooler
Martin creates Asian seafood dishes before a studio audience, including fish and long bean stir-fry, before preparing a dessert of spiced banana rolls. He also visits China's Yangtze River and looks in the galley of a cruise ship
Martin creates exciting rice dishes with guest Ming Tsai, and uses mango to make Macadamian chicken and a spicy salsa. Plus, cooking tips for exotic fruits
Martin makes a curried coconut pot pie and a salad with Asian vinaigrette, before watching Cantonese ways of preparing lobster
Martin uses foods containing soy beans, making miso soup and wok-tossed pork with miso glaze
Martin finds out how rice noodles are made when he visits a factory, before returning to the kitchen to rustle up food including rice paper wraps, Haihan fun mein and peanut dipping sauce
Martin uses the influences gained on his trip to Taiwan to create recipes using tea, including black tea-braised beef short ribs, tea-smoked salmon and sesame noodles
Martin is inspired by a visit to a Taiwanese tribal village to cook quick and easy food, including baked black bean catfish, fish fried rice, and Swiss chard with black bean sauce
Martin creates chilli-braised beef noodles and pickled cucumbers, and offers tips on using soy sauce
Martin visits Taiwan, where he creates poached halibut over soba noodles and toasted sesame greens
Martin recreates the fruit flavours of Taipei, cooking pineapple hot and sour soup, crunchy apple beef and Asian-style duck breast a l'orange
Martin creates dishes inspired by teahouse songs, including tea-flavoured chicken-walnut soup and eight precious fried rice. Plus, tips on mushrooms
Martin gets the family involved when he prepares potstickers with spicy dipping sauce, quick char sui and Monday night dumpling soup
Martin cooks Southeast Asian meatballs; grilled beef Vietnamese street sandwiches; sweet and sour shredded carrots; lychee lemonade.
Martin creates Vietnamese cuisine, including northern-style spring rolls, egg custard, hue-style fried rice and south-east Asian dipping sauce
Martin cooks barbecue food with an Asian twist, making East-West gazpacho, dynasty burgers and tangy Szechuan pickled cucumbers
Martin offers an Asian twist to some classic Italian dishes, preparing Wo Ti's garlic Romaine salad, Great Wall hoisin pizza and five-spice pineapple banana split
Martin creates speedy no-fuss dishes including coconut custard, peppery chicken wings, quick rice jook with fried shallots, and three-minute baby bok choy. He also finds about farming techniques along the Yangtze river
Martin rustles up a hearty meal from one cut of beef, to save both time and money. Recipes include beef and tofu stir-fry, rice beef soup and stir-fried beef spinach salad. Martin also visits duck and rice farms in the Guangdong province
Martin tours the silk market in Guangzhou and rustles up a menu capable of satisfying any craving. Dishes include ginger syrup, sweet soy braised chicken drumsticks, spicy soba noodles and Peking sun cocktail
Martin makes south-east Asian meatballs, a grilled beef Vietnamese street sandwich and sweet-and-sour shredded carrots, before exploring Guangzhou's 'walking street'
Martin shows how to retain flavour in healthy food, rustling up grilled beef and cabbage salad, and steamed white rice. He also tours a factory making Chinese clay cooking pots
Martin creates Asian cuisine before a studio audience, using cilantro, ginger and mushrooms
Martin creates three sweet and savoury chicken dishes and visits a restaurant where rice noodles are made from scratch
Martin examines the diversity of Asian flavours by creating citrus rice noodles, chicken and potato yellow curry, and dipping sauce
Sesame chicken strips with lemon dipping sauce; shrimp and sugar snap peas; Cantonese shrimp scramble.
Martin creates vegetarian dishes, comprising grilled miso-glazed aubergine, long bean and tofu stir-fry, and Asian cucumber bisque with fried shallots
Martin prepares a tasty ginger chicken and a delicious citrus turkey stir-fry, before looking at exotic items in the Guangzhou Herbal Market
Martin shares his time-sharing tips for steamed fish with lemongrass oil, savoury jade chicken and egg flower corn soup