Ching-He Huang travels through Asia seeking out the most delicious dishes each city has to offer. She'll watch the local chefs prepare their mouthwatering creations and try them for herself.
Ching He Huang visits Pork Tamago Onigiri Honten in Naha, Japan, where she meets Katsuaki Kiyokawa. The inventor of the pork and tamago onigiri has elevated the humble rice ball into something that represents a modern taste of Okinawan soul food.
Ching He Huang is on Hong Kong Island, meeting innovative local chefs and cooking up sensational dishes such as Szechuan Fried Chicken Bao, Lobster Noodles, XO Scallops and Roasted Suckling Pig with Lobster.
Ching He Huang visits Kowloon, Hong Kong, to find some foodie gems. Cooking alongside local chefs, she makes Golden Spring Rolls, Snow Topped BBQ Pork Bao, Chilli Harbor Prawns, Ubud-style BBQ Pork Ribs and Wok-Seared Lamb.
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