Ching-He Huang demonstrates how to make popular Singapore noodles.
Ching-He Huang gives expert tips on shopping for and cooking with a wok.
Ching-He Huang catches langoustine, or large prawns, then cooks them fresh.
Ginger, garlic and onions blend with black beans and snapper in this dish.
Steamed spinach is drizzled with a dressing of soy sauce, honey and sesame.
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.
Champagne makes the lemon and lychee flavors in this cocktail dance.
Bobby gets a master to teach him the art of making fresh egg noodles.
Ching introduces and explains dishes from the various regions of China.