Martin Yan Man-tat, the celebrated chef known for his long-running cooking show Yan Can Cook, continues to pursue new culinary ventures nearly five decades after his television debut. Born in Guangzhou and raised in Hong Kong before relocating to Canada and the United States, Yan first appeared on Canadian television in 1978 at the age of 29, marking the start of a prolific career dedicated to sharing Cantonese cooking techniques with a broad audience.

Now approaching his 78th birthday, Yan remains deeply engaged in the culinary world, emphasizing his enduring passion for food and cooking. This year, he began endorsing Exotica Umami (Ex M), a marinade sauce developed by Hong Kong restaurateur Dan Gan. Although Yan has only recently incorporated the product into his kitchen routine, he was sufficiently impressed by its umami-rich properties to promote it without compensation. He described the marinade as an innovation that enhances texture, moisture retention, and taste, aligning with his interests as both a chef and a food scientist.

Yan’s culinary journey began in earnest in the late 1960s when he enrolled in the food science program at the University of California, Davis. During his studies, he supported himself with various food-related jobs, including teaching cooking classes. In the mid-1970s, Yan moved to Calgary, Canada, to assist a friend opening a Chinese restaurant. His approach to cooking and customer service quickly gained attention, leading to an unexpected invitation to appear on television. His debut as a host launched a daily cooking show in 1978, making him the first Asian chef to achieve this milestone on North American television.

In 1982, Yan relocated to San Francisco, where Yan Can Cook evolved into an internationally successful series. Over the years, he has filmed more than 3,500 episodes, with the program airing in over 50 countries. While his television appearances have become less frequent, Yan continues to share his expertise through cookbooks, publishing his 36th volume, Best of Yan Can Cook, earlier this year. His latest title, My Asian Kitchen: My Top 100 Asian Favourites, draws on his extensive travels, including a recent visit to Ho Chi Minh City, Vietnam, where he contributed to a charity event supporting a local orphanage.

Yan highlights the evolving nature of culinary arts, noting that many chefs adhere closely to traditional methods, whereas he embraces innovation grounded in food science. He credits himself with introducing technologies such as combi-ovens and induction burners to professional kitchens worldwide. Yan points to shifts in food sourcing—from fresh wet-market purchases to widespread use of chilled and frozen ingredients—as a factor driving new cooking techniques. He believes that products like Ex M help unlock the “freshness” and umami qualities in frozen proteins, offering chefs fresh creative possibilities.

Drawing a parallel between culinary advancements and changes in transportation technology, Yan observes that just as the world transitions from diesel to electric cars, cooking continues to evolve with new ingredients and equipment. He sees these developments as essential for chefs adapting to modern lifestyles and culinary expectations, emphasizing patience as the key to embracing change.