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 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 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 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 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 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 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.

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.

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 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.