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.
Ching-He Huang shows a friend from school how to make mu shu chicken.
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.
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.
Teacups are the perfect vessels for presenting this delicate egg dish.
Ching-He Huang demonstrates how to make fire pot, a Szechuan-style fondue.