Season 2

Gok cooks three street food classics reminiscent of South East Asia’s bustling markets. Dishes include fluffy Chinese bao buns and Malaysian favourite, char kway teow.

Gok serves up the perfect ending to a meal. On the menu are sticky pineapple doughnuts and banana caramel spring rolls in a white chocolate cardamom sauce.

Gok shares three perfect recipes to share. He makes a cheat's version of Peking duck, Korean fried chicken and pineapple rice, and the vegetable delight, gado gado.

Gok explores his favourite curry influences from the UK and Asia. They include a naughty but nice takeaway favourite, a fried rice from Singapore, and a paneer curry.

Gok shares his recipes for three classic soups. He makes a perfect wonton soup, a crab and sweetcorn soup and a personal version of the classic tom yum.

Gok has three simple dishes for Friday night success. He makes a classic takeaway full of Szechuan spice, a fried beef favourite and a honey and lemon fish.

Gok has the perfect recipes that won't leave you feeling stuffed. He makes his dad’s Phoenix rolls, classic yuk sung, and curry puffs inspired by travels to Singapore.

Gok has three dishes to prove rice is the royalty of Asian cooking. On the menu are rice dim sum, a Japanese chicken and egg rice bowl, and a savoury rice porridge.