Ching-He Huang demonstrates how to make popular Singapore noodles.
Champagne makes the lemon and lychee flavors in this cocktail dance.
Ginger, garlic and onions blend with black beans and snapper in this dish.
Ching-He Huang catches langoustine, or large prawns, then cooks them fresh.
Steamed spinach is drizzled with a dressing of soy sauce, honey and sesame.
Bobby gets a master to teach him the art of making fresh egg noodles.
Ching-He Huang gives expert tips on shopping for and cooking with a wok.
Ching-He Huang shows a friend from school how to make mu shu chicken.
Teacups are the perfect vessels for presenting this delicate egg dish.
Ching-He Huang demonstrates how to make fire pot, a Szechuan-style fondue.