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Think of a small plate, on it a perfect cube of meat poised on a delicate nest of pink bean sprouts

All of it sitting on a soft green leaf. It looks beautiful and futuristic and

appetizing. What I made here is a golden pork cube. I wouldn't look at what you just made and think oh that's Chinese food.

Yeah it's a really traditional it comes from a place in Canton they cook it with a lot of

vinegar which we call

Siang Tang.

I pick up my Chinese because I watch a lot of Chinese dramas and Chinese TV. It's improved much more ever since I've entered

the kitchen where I've been forced to speak Chinese to the other chefs.

This is Gavin Chun. He's a chef, he's 25, born and bred on the outskirts of London, and works at the

Royal China Club in Marylebone.

He's talking to reporter Celia Hatton, the BBC's former Beijing correspondent. The dish he's created

is a useful place to begin this program because it represents a growing effort to try and change

the way most of us think about Chinese food, one of the world's most ancient but most misunderstood cuisines.

As for that poor cube, its creator is out to prove that it contains the most authentic

flavours and has been prepared with more skill than any dish of its kind in the

world.

Gavin is preparing to in the world.

Gavin is preparing to represent the UK,

and he's going for gold.

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