Ching-He Huang demonstrates how to make popular Singapore noodles.
Teacups are the perfect vessels for presenting this delicate egg dish.
Champagne makes the lemon and lychee flavors in this cocktail dance.
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 shows a friend from school how to make mu shu chicken.
Ching-He Huang gives expert tips on shopping for and cooking with a wok.
Ginger, garlic and onions blend with black beans and snapper in this dish.
Bobby's healthier option for Chinese takeout is a pork-and-veggie stir-fry.