The Cook Up
The Cook Up is a TV show on SBS ONE. The program has been available since 2024. A total of 81 episodes have been broadcast, most recently in June 2025.
Last episode
06:36
06:36The Cook Up
This simple soup got Adam Liaw through his early twenties, while living in Japan. Simple, comforting and endlessly adaptable, it starts with a base of chicken stock, Chinese cabbage and whatever else you have on hand in the fridge and pantry.
Catching up on The Cook Up?
Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!
08:40Channel your inner Adam Liaw with this seafood feast – pan-seared John Dory, picked mussels and a rich, spiced butter infused with blistered cherry tomatoes and garden-fresh herbs. Slices of sourdough are essential for soaking up every last buttery bite.
09:03Sweet, chewy and bursting with pandan flavour – this treat is beloved by Malaysians worldwide. Great for gluten-free guests, these soft glutinous rice balls are filled with palm sugar then rolled in coconut. Making fresh pandan juice is traditional, but in a pinch you can use pandan essence.
09:44This cheesy, Alpine potato dish dates back to the 1700s, but it wasn’t until an 1980s marketing campaign for reblochon cheese that this recipe became a hit. Can’t find reblochon? No worries—Brie works just as well!
06:43Typhoon shelter crab is a Hong Kong dish originating from the '60s, created on fishing boats in typhoon shelters where fishing communities would prepare crab and prawn dishes seasoned with garlic, chilli and black beans.
May 2025
06:26
06:26Get all the richness of a slow-cooked stock in a fraction of the time. This pot roast uses powdered gelatine to create a luscious, silky sauce, mimicking the depth and body of traditional long-simmered broths.
06:59Squid is one of the most underrated proteins – fast, flavoursome and quick to cook. A speedy marinade with a sprinkle of bicarb soda helps break down the protein, ensuring tender results.
07:58This innovative Japanese-inspired dish from Adam Liaw serves a simple braised pork belly with a fresh flavour-paste, inspired by nama shichimi (also known as shichimi togarashi or “seven flavour chilli pepper”), combining yuzu kosho, green chilli and aonori (dried sea lettuce).
05:33All the cozy flavours of sukiyaki, just a little simpler. This easy take on the classic Japanese hotpot pan-fries a high-quality wagyu steak before lightly simmering in a sweet soy sauce, bringing a rich umami flavour to your table, no special equipment required.
08:03Want to take asparagus to the next level? Try this French-style method of peeling the asparagus for an extra-tender bite. Sautéed lightly in butter and folded into a creamy risotto, it gives a simple but luxurious recipe ideal for weeknight meals.
07:59This homage to the Japanese parfait, a beloved dessert there, makes for a refreshing treat and teaches you the technique for creating a homemade melon granita. Served with a dollop of yoghurt cream for the ideal contrast to this sweet treat.
09:09Bold, fresh and bursting with flavour, this plant-based one-bite salad wrap from Adam Liaw is popular in Laos and Thailand. Wrapped in a variety of crisp lettuces, the filling combines mixed vegetables with a fragrant sauce infused with miso paste, palm sugar and aromatic lemongrass.
07:52Ready in 15 minutes, this dreamy, buttery pasta is packed with crab and seasoned with fish sauce, lemon zest and garlic. Finish with a sprinkling of chives.
08:04For a fancy breakfast ready in less than 10 minutes, try this modern Asian toast, topped with picked crab meat, avocado and toasted seaweed. Inspired by the flavours of a Californian sushi roll served with toasted bread, rather than rice.
08:22Try this weeknight wonder from Adam Liaw for a simple, vegetable-packed pasta dish that comes together in just 15 minutes.
08:11Try Adam Liaw’s take on easy Lebanese chicken and rice with an Asian twist of using a rice cooker! Including both chicken and beef, this double protein packed rice is not only filling, but delicious.
07:51Kabayaki sauce is a Japanese sauce with a very similar flavour profile to teriyaki. Often served with eel, this version serves kabayaki with salmon belly instead for an unctuous meal that pairs perfectly with pickled ginger.
09:06This style of Japanese pork and rice bowl originates from the second-largest island of Japan in Hokkaido but it became so popular, that it is now available all throughout Japan. This dish celebrates complementary simple flavours by combining grilled pork belly, fragrant rice with a sweet mirin and soy glaze.
07:05Move over chicken salt – there’s a new flavour hero in town: curry salt. Made with just three pantry staples – curry powder, chicken stock powder and salt, this simple blend packs a bold, savoury punch – it’s your new secret weapon for next-level seasoning.
07:23For maximum flavour in a fraction of the time, try some crispy speck lardons in your next pasta sauce for a smoky, sweet and rich flavour.