Ching-He Huang demonstrates how to make popular Singapore noodles.
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.
Steamed spinach is drizzled with a dressing of soy sauce, honey and sesame.
Teacups are the perfect vessels for presenting this delicate egg dish.
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.
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.
Ching-He Huang demonstrates how to make fire pot, a Szechuan-style fondue.