Achievements:

• Author of more than 20 cookbooks he also struck out into the non-food world to write his now classic Culture Shock! Britain. He is widely traveled sampling the culture and cuisines of France, Italy, Romania, Iceland, Finland, Spain, Chile, Canada, Australia, Israel and much of Asia.
• For the past 12 years he was food development and Asian culinary consultant for HP Foods and produced the current range of Amoy Straight to Wok sachet sauces. The range is now under the Heinz umbrella. Equally at home with Indian, Japanese and all Southeast Asian cuisines, he has done numerous presentations for Food Service at different sites for Schools and Universities in Cambridgeshire, Surrey, Wales, Sunderland, Thorpe Park and Alton Towers, BBC hot Wok concepts, Ethnic Food Shows in Birmingham and Olympia London.
  

Teaching Experience:

• Taught cooking in Singapore (1975- 1982)
  
• Ran Southeast Asian cookery classes for 8 years at Ken Lo's Kitchen, in this time devising courses for Chinese, Thai, Vietnamese, Malaysian and Singapore cuisines.
  
• Taught at Glynn Christian’s culinary theatre, demonstrations for IFE Olympia, Sunday Times Food Show, Ethnic Food Show and others.
• Consultant to Institute of Oriental & Asian Cookery, Hackney Community College, Shoreditch.

Junkets and books:

• Australia in 1980, Liverpool Garden Festival in 1985 and Singapore festival at Dickins and Jones, Chinese Food festival in San Jose and Brunei
  
• Featured on BBC1 Bazaar with Nerys Hughes, four programmes on Satellite TV Lifestyle, Anne Diamond's morning programme.
  
• Hosted three cookery series with Singapore Television (in English)
  
• Many programmes for Carlton Food Network
  
• Author of cookery books: Nonya Cookbook, Oriental Cooking for Microwave, Cooking with Chinese Herbs, Fuss Free Cookbook, Complete Asian Cookbook, Oriental Cooking for Marks & Spencer, Asian Cookbook (Best Asian Cookbook in the World Award from Gourmand World, Barcelona) and Real Thai for Aurum Press, series of Little Chinese, Vietnamese, Thai and Sichuan Cookbooks for Appletree Press (Belfast).
  
• In the pipeline for Marshall Cavendish Singapore, Naturally Yours the Chinese Way, a compilation of herbal recipes covering TCM, Traditional Chinese Medicine and a Malaysian/Singapore cookbook due later in 2007. Shiok! Cookbook was jointly written with his son Christopher Tan, a leading food writer and stylist with his own website - www.foodfella.com
  
• Member of Guild of British Food Writers since 1985 and globe-trotting food writer and restaurant critic for Singapore Restaurant Guide and Wine & Dine magazine,
  

Areas of expertise:

• Teaching Asian cuisines up to National Vocational Qualifications Level 3
  
• Recipe and sauce development
  
• Restaurant reviews and food writing
  
• Asian Food History
  
• Writing of definitive books on all Asian cuisines
  
• Culinary Workshops for professional chefs