At 77, Martin Yan is still channeling the energy of a hyperactive kid on a sugar rush, cracking jokes, pumping iron with push-ups, and inspiring millions to pick up a wok. But here's where it gets fascinating: this legendary TV chef isn't just about sizzling stir-fries—he's a living testament to how passion for food can reshape global perceptions of Asian cuisine. Dive in to discover his secrets, mishaps, and the philosophy that's kept him going strong for decades.
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In Singapore for a short trip, Yan chats with CNA Lifestyle about his lifelong dedication to promoting wholesome eats, staying in top shape, unforgettable live TV blunders, and the mindset that revolutionized how the world views Asian cooking.
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25 Dec 2025 07:33AM (Updated: 25 Dec 2025 08:35AM)
Our very first encounter, and Martin Yan was already urging me to run my hands over his arm muscles.
I'd hardly gotten out a polite acknowledgment when he jumped straight into showcasing his push-up technique, mid-room and all.
At 77, this guy exudes more vitality than a wide-eyed toddler clutching a handful of jelly candies.
What's the key to his robust health and glowing skin? He practices the martial arts 'horse stance'—a stable, low squat position that builds endurance—while brushing his teeth, revealed the original TV chef during his recent visit to Singapore to connect with admirers at the Singapore Swimming Club and HCSA Community Services.
'I frequently advise folks, "I've maintained the exact same weight for 45 years. Why? Because I eat with chopsticks,"' he shared. 'It slows you down, doesn't it? With a knife and fork, you just shovel it in quickly. I often quip, "Take a look at this prime example of fitness." I stick to Asian cuisine, packed with veggies. Remember, you truly are what you consume.'
While physical fitness might seem disconnected from culinary arts, it's undoubtedly this innate enthusiasm that catapulted Chef Martin Yan to international TV stardom—and continues to echo his famous, ear-piercing rallying shout: 'If Yan can cook, so can you!'
It's fair to say that this television personality and worldwide icon has arguably done more than anyone to elevate Chinese food and cultural heritage on a global stage.
When his program launched in 1987 in Canada—later relocating to the US in 1982 as Yan Can Cook—Yan stood out as one of the rare Asian faces on Western television screens not portrayed as a cartoonish antagonist or a martial arts warrior.
Back then, 'cooking programs weren't mainstream. Viewers were limited to one channel, and other networks didn't air them,' he reminisced.
'I was incredibly lucky. I positioned myself perfectly in time and place, surrounded by supportive people who believed in me. Yan Can Cook became the pioneer Asian cooking show, and I was the first Asian host of a daily food and travel series.'
To this day, 'I'm still pursuing my craft with joy. I consider myself blessed to work in a field that lets me bond with others, share ideas, and connect worldwide.'
Hailing from Guangzhou, Yan's early years lacked the bustling kitchen scenes he's famous for crafting. 'During my upbringing, China was in one of its most unstable and demanding eras in recent history,' he explained.
'Everything was strictly rationed—we got just four ounces of oil monthly and two catties of meat. I'd often go to sleep famished. I promised my mother that if an opportunity arose, I'd linger near eateries or hotels to avoid hunger.'
He never envisioned that years down the line, he'd helm over 2,000 episodes and author more than 30 recipe books.
'If I'd obsessed over ambitions, hopes, or lofty dreams of fame, I doubt I'd have endured this long,' he reflected. 'The real magic is that with every cooking lesson and TV appearance, my love deepens. It's my true calling, as I see the positive influence I'm making on people's lives.'
Of course, cooking is accessible to all—but not everyone masters the art of entertaining simultaneously. Even in the 80s, Yan had a playful, mischievous side. A classic from his shows teaches viewers to 'relax the chicken' before prepping it—a humorous take that still cracks him up.
'We aimed to keep it engaging for the viewers,' he chuckled. 'I'd claim I could dissect a chicken in 18 seconds with my knife. The trick? Ensure the bird is calm. So, I'd give it a gentle massage to amp up the fun. Most won't manage that speed—there's no real need—but it was all about drawing in and dazzling the audience. I was just having a bit of fun.'
And the show must continue, mishaps and all.
'Once, I sliced my hand badly during filming. I always kid around that luckily, we used red cloths. No one notices the blood, right? With white ones, it'd be a giveaway.'
Yan hid his bleeding hand behind his back—'blood was pouring out so much they rushed me to the ER afterward'—and addressed the viewers: 'This isn't usual, but today, I'll demonstrate completing a recipe one-handed.'
Another incident: Unbeknownst to him, crew had preheated a clay pot for efficiency. When he added items, 'it shattered with a bang on camera. I reassured everyone, "Just ensure your clay pot is durable."'
He added: 'But these weren't disasters—they were authentic moments. We kept the footage, no edits.'
In the same vein, 'I counsel young folks that life isn't always straightforward. If you stumble, dust yourself off and keep going. Life's an adventure, full of thrills. Just trust in yourself.'
What are his thoughts on the transformation of cooking shows into fierce reality competitions? He's appeared as a guest on nearly every major one, from Hell’s Kitchen to Iron Chef, Master Chef, and Top Chef.
'Yet, I steer clear of competing—it's too nerve-wracking. I joke, "I'm too quick; I don't want to humiliate anyone."'
He's also hosted travel-food series like Martin Yan’s China and Yan Can Cook: Spice Kingdom, sampling exotic fare. One he 'might skip next time' is live scorpion from Xi’an. 'Chew and swallow fast to avoid risks. I'm not keen on repeating that!'
A more everyday food he avoids? Instant noodles. 'Only on long flights when fresh options are scarce and hunger hits hard—then I'll opt for seafood-flavored or spicy Korean varieties. But I'd prefer making fresh noodles from scratch.'
In his daily routine, he savors homegrown greens from his California garden and embraces what many overlook: 'I adore leftovers,' he confided. 'Hate to waste anything.'
If nighttime hunger strikes, 'I'll warm up rice, dice veggies into congee, and top with green onions or cilantro.'
Each serving might evoke memories of that hungry boy from Guangzhou, who just wanted a full belly, yet went on to ignite culinary passions across the globe.
Source: CNA/my
And this is the part most people miss: In an era of flashy competition shows, Yan's old-school charm and dedication raise a bigger question—has the shift to drama and high stakes genuinely advanced home cooking, or is it just glitzy distraction? Some argue it democratizes skills, inspiring amateurs, while others contend it prioritizes spectacle over substance. What do you think? Do these reality battles honor the art of cooking, or do they dilute it into mere entertainment? And here's where it gets controversial: Could Yan's deliberate 'fooling around' on shows have set a precedent for today's over-the-top antics, blurring lines between education and amusement? Share your take in the comments—we'd love to hear if you agree, disagree, or have a different angle!
