Old Taste Detective

Hainanese Chicken Rice is a local national delicacy which was brought along by Hainanese immigrants in early years. This episode, host Yi Fong and Chef Ivan visit famous local chicken rice stalls to learn about the recipe, ingredients and secrets for this dish and attempt to recreate the old taste.

Originated as a popular snack in the Teochew area, Char Kway Teow has since evolved into various versions to suit local tastes when it was brought along with early immigrants. In this episode, host Yi Fong and Chef KT check out old stalls in an attempt to recreate Char Kway Teow.

Laksa, a dish which is originated in Nanyang, has different variations in taste and cooking among different ethnic groups and regions. In this episode, Yi Feng and Chef Ivan try to revisit and recreate the old taste of Nyonya laksa and also to reveal the hearsay of using earth worms as an ingredient.

Yong Tau Foo is one of Hakka's most renowned dishes. After many decades, this simple tofu dish has many variations. This episode, host Yi Feng and Chef Pang Kok Keong visit the tofu factory, dried food market, Hakka gastronomist and famous Hakka food stalls to recreate the old taste of Yong Tau Foo.

Soup stock made with quality ingredients is crucial to a delicious bowl of prawn noodles. This episode features different stalls selling modern and traditional prawn noodles, while host Yi Fong and Chef Jeremmy find out from famous local stalls what actually made up the old taste of prawn noodles.

Popiah is a traditional dish in the Fujian province and was previously a festive food for the Qingming Festival. The Popiah fillings have been simplified and evolved into the unique Popiah dish in Singapore. Host Yi Feng and Chef Benson trace the evolvement of this dish and recreate the old taste.

Nasi Lemak is a popular national dish and Malay delicacy. Singaporeans have creatively transformed this dish into hamburgers, cakes, and even Lobster Nasi Lemak. This episode, host Yi Feng and Chef Thomas use the old technique to cook the coconut rice and recreate the original taste of Nasi Lemak.

Beef Noodle is a common dish among the Chinese nowadays. Each region has its own variation of this dish. In this episode, host Yi Feng and Chef Jason visit various local famous Beef Noodles stalls to learn about the cooking technique to recreate the old taste of the Hainanese Beef Noodle.

Originating in Guangzhou, Wanton Mee is one of Singapore's favourite noodle dish. Since last century, the wanton soup has evolved to dry noodles mixed with white, black and red sauces. In this episode, host Yi Feng and Chef Benson recreate the old taste by using a bamboo pole to make the noodles.

Kuay Chap was an economical snack in Teoswa in early years. Immigrants from Teoswa brought over their local braised liquid and love for pig's innards to Singapore. Each local stall has their own braised liquid recipes. Host Yi Feng and Chef KT recreate the old taste of Kuay Chap with pure rice milk.

Cantonese style congee is known for its silky smooth consistency and combination of various ingredients, and it's also the comfort food for many Singaporeans. In this episode, host Yi Fong and Chef Jeremmy check out old stalls and attempt to recreate the old taste of Cantonese porridge.