Donal's Asian Baking Adventure | Coming 2021
Donal Skehan, chef, TV presenter embarks on a new journey after the Grandma’s Boy series heading east to explore some of the flavours and secrets of baking – Asian style – in a new series. Travel across Asia to Japan, Korea, China, Hong Kong, Macau, Singapore and Malaysia. From the very latest pandan croissants and cheese tart craze to traditional dim sum, wedding trends and popular street snacks. In fact anything savoury or sweet made with any type of flour, and baked steamed or fried and inspired by his travels, he shares with us in his top 20 easy recipes for fantastic Asian bakes!
On Donal’s trip to Hong Kong he visits one of the city’s oldest bakeries Lin Heung Bakery on Wellington Street, established in 1889 selling traditional dim sum. Donal meets Tatler Food Editor Charmaine Mok there for brunch. In contrast, Donal also visits Plumcot Bakery in Tai Hang, one of the newest in the city and tries their signature bake, a brioche and ice cream ‘cold dog’. Next Donal relaxes in the colonial grandeur of the Peninsula Hotel Patisserie, where he samples afternoon tea Hong Kong style! Executive Chef for patisserie, Ludovic Douteau, gives him a glimpse into the hotel’s cake laboratory and demonstrates mille-feuille made with fresh coconut and yuzu – an unexpected Asian twist. Donal bakes Char Siu Sausage Rolls and Jasmine Tea Brownies.
Donal is off to Singapore, a melting pot of cultures all in one fantastically diverse city. This wealthy island nation has a reputation as a futuristic shrine to consumerism. Singaporeans live fast-paced lifestyles, so street food is very popular. In Little India, Donal samples roti at a market stall and then goes on to a bakery in Arab Street where he tastes the national cake of Singapore, green Pandan Cake. Donal is surprised to discover that breakfast in this metropolis means toast, jam and coffee where he is joined by Singaporean chef and food writer Christopher Tan. Christopher shows Donal how to make the famous ‘curry puff’ filled with his grandmother’s chicken and lemongrass curry. Donal bakes Tropical Fruit Coconut Cake & Chicken Curry Buns
Singapore is an island city-state of nearly 6 million, a diverse mix of Chinese, Malays and Indians. Donal visits Bread Talk, a revolutionary modern bakery opened in 2000 and now with branches in 17 countries worldwide. Their signature Flosss Bun is their biggest seller and is typical of the light fluffy bakes in Singapore, topped with ‘floss’, savoury shredded meat. Donal tries his hand at making their bestseller the Lychee Martini Cake. Donal’s recipes are Coconut Kaya Cakes & Pineapple Tart Tatin.
Donal delves into Japan’s famous obsession with anything cute, known as Kawaii. Donal visits the district of Harajuku, a technicolour dream world devoted to kawaii and finds some surprising but tasty treats. Donal bakes Yuzu Citrus Tea Cheesecake and Japanese Milk Bun.
Donal visits the Yongsan Gu district in Seoul where he finds the Glamorous Penguin Café run by Sophia Yoo. She bakes European style cakes with a Korean twist, like her Mandarin Chiffon Cake. Sophie takes Donal to her childhood favourite, Taeguk Dang bakery, one of the oldest in Korea. Guided by Chef and food writer Jinhoo Lee, Donal visits one of the city’s most popular dumpling houses and tastes mandu, Korean dumplings filled with pork and spices. Donal makes Korean Dumplings and Yuzu Citrus Tea Cake