Spreading goodwill and happiness by way of his cooking is the aim of master chef and television personality Martin Yan. 'My philosophy is if I can make one person happy a day, then I have done a good job and feel contented.' Martin was in Hong Kong last week for the V&S VinExpo as the guest chef of Wente Vineyards. Together with Kimball Jones, the Californian company's executive chef, Martin cooked a dinner for more than 100 people at the Regent. Those lucky enough to have been invited feasted on Ahi tuna and abalone salad, grilled skewered squab and beef tenderloin all washed down with excellent Wente Vineyards reserve wines. For a chef who has cooked thousands of dishes, Martin says he likes 'fresh food with simple ingredients such as steamed seafood or plain steamed rice with chicken, mushroom and Chinese sausage.' Simple dishes he says, are sometimes the hardest to do because you cannot mask them with complicated sauces. 'I like going to family-style restaurants where I know the chef,' says Martin. 'That's because I always ask for dishes which are not on the menu.' Martin, who has been cooking since the age of 13, says he always cooks at home. 'That's because I work faster than anyone I know. If I let my wife or other people cook, I will certainly starve before they finish,' quipped the jovial chef. Having just completed three cookery books to add to his previous 15, Martin is due to start filming a new television series - based on the cuisine along the Silk Road - in August.