Saturday Kitchen viewers were left outraged as they witnessed a case of “cross-contamination” during the latest episode of the popular BBC show. Host Matt Tebbutt welcomed renowned Chinese-American restaurateur Ken Hom to celebrate his 40-year career in the British TV industry. The show featured a variety of delicious Chinese dishes, including the demonstration of how to make the perfect Peking duck by Chef Tong. However, it was during this segment that viewers noticed a concerning practice.
Chef Tong seasoned the duck with a blend of spices before stuffing it with ginger and spring onion. After soaking the duck in hot water, he proceeded to use a towel to dry it off. The issue arose when the same towel was then used to wipe the chef’s hands and handle the cooked duck. Social media quickly became flooded with complaints about the lack of basic food hygiene skills displayed on the show. Viewers expressed their disgust at the cross-contamination and the improper handwashing technique used by the chef.
Despite the viewers’ outrage, those in the studio thoroughly enjoyed the duck dish. Matt jokingly exclaimed, “It’s just delicious. I’m so excited.” Drinks expert Helen McGinn agreed, confessing that duck is one of her personal favorites. The 50-year-old TV presenter playfully teased his friend, saying, “Whenever we go out, she’s always asking for the duck. Let’s have it again.”
During an interview about the Saturday Kitchen special on his life, 74-year-old Ken Hom expressed his gratitude, stating, “I’m very honored that Saturday Kitchen is doing this.” He reminisced about his first appearance on the show in 2002 and mentioned filming from his small apartment in Paris and even doing a Chinese New Year program on Zoom live from Bangkok during the Covid pandemic.
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