Ching-He Huang visits Kowloon, Hong Kong, to find some foodie gems. Cooking alongside local chefs she makes Golden Spring Rolls, Snow Topped BBQ Pork Bao, Chilli Harbor Prawns, Ubud-style BBQ Pork Ribs and Wok-Seared Lamb.
Ching-He Huang visits inventive restaurants bringing a spin to Taiwanese cuisine, and learns how to make Crab Lionhead Meatballs and Three Cup Chicken. Later Ching tries some "fluffy avalanches of shaved ice" to cool off.
Ching-He Huang visits Pork Tamago Onigiri Honten in Naha, Japan, where she meets Katsuaki Kiyokawa, inventor of the pork and tamago onigiri, elevating the humble rice ball and representing a modern taste of Okinawan soul food.
Ching-He Huang is on Hong Kong Island, meeting innovative local chefs and cooking up sensational dishes such as Szechuan Fried Chicken Bao, Lobster Noodles, XO Scallops and Roasted Suckling Pig with Lobster.