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.
Bobby gets a master to teach him the art of making fresh egg noodles.
Champagne makes the lemon and lychee flavors in this cocktail dance.
Teacups are the perfect vessels for presenting this delicate egg dish.
Ching-He Huang demonstrates how to make fire pot, a Szechuan-style fondue.