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.
Ching He Huang visits inventive restaurants putting a spin on Taiwanese cuisine and learns how to make Crab Lionhead Meatballs and Three Cup Chicken. Later, she tries some "fluffy avalanches of shaved ice" to cool off.
Ching He Huang visits 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.