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Kungfu Kitchen (2010)


Kungfu Kitchen is an action-packed culinary adventure delving into the highly-disciplined cooking techniques of some of Asia''s best-known specialities. This 
elaborate cookery series is a sizzling hot prospect for the New Year! From Kung Fu Tea to Kung Fu Noodles, Kung Fu Kitchen is tantalizing the taste buds of 
some of the best television channels worldwide. Each episode features a new 'disciple' discovering the origin of a particular delicacy before a week's 
training in the art of precise food preparation from a grand master. The disciple must ultimately prove their new skills on the final day of reckoning when 
they must serve paying customers. With knife tossing, flame throwing and boiling water being juggled, confidence and talent are tested to the utmost. 

Episode 1: Tea

The Art of serving Kung Fu tea is a visual spectacle that incorporates a long spouted brass kettle and spectacular elements of martial arts in its acrobatic 
serving method. The kettle contains piping hot tea, that when spun, stimulates greater flavours of tea than the ordinary pot - bot a drop is allowed to be 
spilt when serving customers. That is why it takes years to become a master, and also why our first disciple, Gabriel, a cocktail barman is testing his 
skills to the max in the best tea house in the backstreets of Hangzhou. Will the locals walk away unburnt - the only guarantee is that the risk is high and 
demand intense.

Episode 2: Mochi

The traditional method for making Mochi is with mallet and mortar in an exact process. One person pounds the glutenous rice in a lightening fast rhythm while 
another darts his hand into the mixture between beats to moisten and turn the mixture. Our master is found in Nakatanidou, Japan, where he is a celebrity for 
his lightening fast skills draw daily crowds - in between his celebrity TV appearances that is. Our disciple, Justin, must get up to speed quickly, otherwise 
the mallet that beats near his hands will be the least of his worries with his exacting Sensei.

Episode 3: Noodle

Come to beautiful northern China where more noodle is eaten than rice, and where the region's noodles contribute greatly to the country's GDP. It is also 
here that noodles are made by hand in a most mysterious way to enhance texture and flavour. Whether shaving them, flicking them, or by pulling and stretching 
them continuously - the simple noodle becomes a mesmerizing culinary experience. Can our disciple and pasta chef, Sandro, achieve greatness in just one week?

Episode 4: Roti Canai

This is the flamboyantly created flatbread that originated in India. The kneaded dough is whirled and twirled and tossed in between being cooked over a large 
hot plate. The most serious master takes on his disciple, Benoit, a pastry chef, to try his luck. Benoit however, succeeds in trying his master's patience 
instead; this is a serious Art form with impressive results, but dedication and commitment are the key ingredients that one disciple can't quite grasp.

Episode 5: Peking duck

The famous duck dish from Beijing is one of the longest standing special culinary traditions. The kung fu method to prepare the duck include inflating it to 
separate meat from skin, gutting the whole bird expertly through a special cut made under the wing and after cooking, it must then be sliced into 120 thin 
segments within 5 minutes at table side. Our disciple comes from a restaurant that specialises in duck, but will her best be enough to satisfy her master's 
expectations?

Episode 6: Teppanyaki

Grilling on a flat iron plate has never been so intense. This popular style of Japanese cuisine is taken to the next level of Kung Fu in the city of Kobe. In 
spectacular displays of dexterity, speed, cutting and igniting ingredients on the 'teppan', the chefs then serve directly to the customer's plates. The show 
continues and the Art form is finessed with the presentation of the food: from a seafood arrangement to a flaming onion volcano to skillfully flipping food 
directly to the mouth of the hungry customer, juggling in this kitchen is the first step for our disciple's wavering hand...