Donal is in Hong Kong, where British influence can still be felt everywhere – but so can its Asian roots. To start Donal's trip, he visits one of the city's oldest bakeries, Lin Heung .. show full overview
Donal is in Hong Kong, where British influence can still be felt everywhere – but so can its Asian roots. To start Donal's trip, he visits one of the city's oldest bakeries, Lin Heung Bakery on Wellington Street, which opened in 1889 and is one of the city's busiest traditional dim sum cafes. Tatler Food Editor, Charmaine Mok, joins Donal to explain the history of dim sum over brunch. Back in his kitchen, Donal cooks Char Siu Sausage Rolls and Jasmine Tea Brownies.
Donal Skehan continues his Hong Kong adventure, sampling a local favourite - sweet delicious egg waffles - before cooking-up a tempting fried chicken bao.
Donal Skehan continues his Hong Kong adventure, sampling a local favourite - sweet delicious egg waffles - before cooking-up a tempting fried chicken bao.
Donal Skehan is off to fast-paced Singapore, where street food is very popular. He samples roti at a market stall and tastes a fluffy green pandan cake.
Donal Skehan is off to fast-paced Singapore, where street food is very popular. He samples roti at a market stall and tastes a fluffy green pandan cake.
Donal Skehan reaches historic Melaka in Malaysia where he braves the durian puff, made with the world's smelliest fruit, but with a sweet and creamy inside.
Donal Skehan reaches historic Melaka in Malaysia where he braves the durian puff, made with the world's smelliest fruit, but with a sweet and creamy inside.
