Chef Martin Yan starts the new season with his Braised Mussels with Coconut Milk and Lemongrass, inspired from his travels in Vietnam; followed by Beef Cutlets, prepared specially for his dinner guests, Ili Sulaiman and her family. Chef Fazley joins Chef Yan in the kitchen to prepare one of his family’s favourite, Pop Chicken With Green Sambal. Topping it off on a sweet note is the refreshing and flavourful Gula Melaka and Pandan Jelly.

In this episode, Chef Martin Yan starts off with a comforting Thai-inspired, Spicy Prawn Carrot Soup. Next, Chef Yan reveals the culinary secrets to his crispy and succulent Orange Ginger Duck. Guest chef Marinka from Indonesia brings to the table, her exquisite Spicy Tangy Fish that’s bursting with a perfect blend of hot, sour and sweet flavors. Together both whip up the perfect dessert for the night, the delectable Vietnamese Coffee Cream Caramel.

Paying homage to Asia’s Nonya culture, Chef Yan whips up a Mixed Herbs Rice with a unique twist. He delights with his Golden Crisp Prawns with Curry Leaves and rounds off with a Thai-inspired Steamed Chicken with Lemongrass. Chef Sarah Benjamin pops by to prepare her special Spiced Pineapple Butter Cake with Coconut Whipped Cream which pairs perfectly with Chef Yan’s Watermelon & Lime Juice.

Celebrating the diversity of flavours in Asian cuisine, Chef Yan makes use of the fragrant pandan leaf to make two dishes that no one can refuse, the Grilled Pandan Chicken Skewers and a refreshing Pandan Banana Ice Cream. He serves up his star dish Baked Snapper with Butter Sweet Soy along with Chef Phol’s Son-In-Law Eggs.

This week, Chef Yan serves up a spread that’s great for any festive occasion. This feast features a crispy whole chicken symbolically named, Golden Phoenix with Mandarin Sauce; succulent Scallops in Turmeric and Dill and a Thai-inspired, Pan Fried Beef Rice Noodles. Vietnamese Chef Miss Vy joins Chef Yan in the kitchen, completing the menu with her exquisite Hoi An Treasure Bags.

Chef Martin Yan puts his spin on a flavourful Indonesian favourite, Mutton Soup with Bread Loaf, and balances the palate with a light Steamed Egg with Prawns. Chef Fazley returns, topping the menu with his delectable Smoked Beef with Turmeric Cream. For the perfect finish, it’s a cooling Mango Sago Pomelo Dessert.

A umami-packed squid ink paired with the flavourful heat of chili and spices is the highlight of Chef Martin Yan’s first dish Steamed Squid with Squid Ink Sambal, paired with his Grilled Lamb with Wild Betel Leaves. He welcomes Debbie Wong into his kitchen as they work together on her Hong Kong inspired Chicken “Eggs” paired with her Dad’s secret Coriander Sauce. Not forgetting dessert, it’s Chef Yan’s version of the popular Thai Red Rubies with Coconut Milk.