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When Ken Hom first came to the UK in 1971, he went to London’s Chinatown. “One of the biggest sellers was fish and chips,” he laughs. Hom was born to South Chinese parents in Arizona and spent his ...
Ken Hom wearing a Men United badge for Prostate Cancer UK (Prostate Cancer UK/PA) After 64 years of cooking, there is no doubt that the industry has seen its fair share of changes, which Hom views ...
Ken Hom never set out to cook. Before finding global fame, he grew up poor and frequently hungry in Chicago's Chinatown. His father died when he was eight years old of a heart attack.
In this new series, Ken Hom & Ching-He Huang cook their way across China in an epic culinary adventure. This series has been a voyage of discovery for me. It has deepened my love of Chinese food ...
Ken Hom is a household name when it comes to Asian cooking (Picture: Matt Crossick/PA Wire) Nearly 85% of Brits eat Asian food at least once a week.
As Hom explained, "For the home cook, it is rather easy as the lamb is marinaded. The cooking tip I would give is "keep calm, let the lamb rest for at least 15-20 minutes before cutting it". PA ...
Ken’s pork with chu hou sauce. Photo credit: Matt Crossick/PA Wire. Ingredients. 400g pork tenderloin fillet (£2.79) 2 tsp Lee Kum Kee Premium Light Soy Sauce (4p) ...
Famed Chinese-American chef Ken Hom has offered Gordon Ramsay some advice following the accusations of cultural appropriation that have dogged the Scotsman’s new “authentic Asian” venture ...
World-famous chef Ken Hom recently graced The Three Fishes by Lancashire-born chef Nigel Haworth, to cook up a culinary experience for Ribble Valley diners together with his long time friend.
Cooking up a storm: Ken Hom got his first job in a restaurant aged 11 after being caught shoplifting. I often went hungry as a child. I was so skinny when I started school that I was given a test ...
Forty years since his first television appearance, the renowned chef, 75, talks A-list guests, TikTok and why he loves an air fryer It is 40 years since Ken Hom, one of the most recognisable ...
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