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Saison 1
Date de diffusion
Fév 08, 2016
Ching visits Kowloon, where she cooks alongside local chefs and makes golden spring rolls, bbq pork bao, chilli harbour prawns, ubud style bbq pork ribs and wok-seared lamb.
Ching visits Kowloon, where she cooks alongside local chefs and makes golden spring rolls, bbq pork bao, chilli harbour prawns, ubud style bbq pork ribs and wok-seared lamb.
Date de diffusion
Fév 08, 2016
Ching visits an inventive restaurant bringing a spin to Taiwanese cuisine, where the head chef shows her how to make crab lionhead meatballs and fried youtiao with oysters.
Ching visits an inventive restaurant bringing a spin to Taiwanese cuisine, where the head chef shows her how to make crab lionhead meatballs and fried youtiao with oysters.
Date de diffusion
Fév 15, 2016
Ching visits Pork Tamago Onigiri Honten, Katsuaki Kiyokawa inventor of the 'Pork and Tamago Onigiri', elevating the rice ball that represents a modern taste of Okinawan soul food.
Ching visits Pork Tamago Onigiri Honten, Katsuaki Kiyokawa inventor of the 'Pork and Tamago Onigiri', elevating the rice ball that represents a modern taste of Okinawan soul food.
Date de diffusion
Fév 15, 2016
Ching is in the island of Hong Kong, where she meets local chefs and cooks Szechuan fried chicken bao, lobster noodles, XO scallops and roasted suckling pig with lobster.
Ching is in the island of Hong Kong, where she meets local chefs and cooks Szechuan fried chicken bao, lobster noodles, XO scallops and roasted suckling pig with lobster.
Date de diffusion
Fév 22, 2016
Ching visits Chan Kong Kei, a joint in Macau famous for serving black pepper duck. They must be masters at it - this dish has been on the menu for over 50 years!
Ching visits Chan Kong Kei, a joint in Macau famous for serving black pepper duck. They must be masters at it - this dish has been on the menu for over 50 years!
Date de diffusion
Fév 22, 2016
Ching meets head chef Ms Zhang of Dai Lai Xiao Guan, who serves Taiwanese street-stall comfort food, and learns how to make her braised pork rice, and egg and tomato stir-fry.
Ching meets head chef Ms Zhang of Dai Lai Xiao Guan, who serves Taiwanese street-stall comfort food, and learns how to make her braised pork rice, and egg and tomato stir-fry.
Date de diffusion
Fév 29, 2016
Ching learns how to make pork collar pancake and runny honey stack, and discovers the secret to making shrimp dumplings. She also samples Cantonese vanilla sponge muffins.
Ching learns how to make pork collar pancake and runny honey stack, and discovers the secret to making shrimp dumplings. She also samples Cantonese vanilla sponge muffins.
Date de diffusion
Fév 29, 2016
Antonio Coelho, the owner of Macau institution Antonio's, which serves Portuguese food, has been award one Michelin star and cooks Ching his signature dish.
Antonio Coelho, the owner of Macau institution Antonio's, which serves Portuguese food, has been award one Michelin star and cooks Ching his signature dish.
Date de diffusion
Mar 07, 2016
Ching checks out Tskiji Fish Market, the biggest fish market in the world, before heading to a sushi joint - Sushi Kuni - to get a masterclass from owner Yoshimitsu Kokuba.
Ching checks out Tskiji Fish Market, the biggest fish market in the world, before heading to a sushi joint - Sushi Kuni - to get a masterclass from owner Yoshimitsu Kokuba.
Date de diffusion
Mar 07, 2016
Ching discovers a Sichuan restaurant that's mad about spice, where she cooks emperor's chilli prawns and crispy spicy beef with head chef Wai. Later, she tries spicy crab.
Ching discovers a Sichuan restaurant that's mad about spice, where she cooks emperor's chilli prawns and crispy spicy beef with head chef Wai. Later, she tries spicy crab.
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