Old Taste Detective

Hainanese Pork Chop is created by early Hainanese chefs in Nanyang by absorbing the essence of traditional Western food & infusing local elements & ingredients. Host Bryan & Chef Justin visit traditional Hainanese restaurants to learn the original flavour of the dish so as to recreate the old taste.

Satay Bee Hoon is a traditional Teochew delicacy that is seemingly humble but has complicated preparation process. Host Kym & Chef Dylan visit local Satay Bee Hoon stalls to learn the production method of the dish in early years & ingredients needed for satay sauce & try to recreate the old taste.

Hakka Abacus Seed is a traditional dish eaten by the Hakka people in Dapu during festivals. This dish has a nice signification and profound cultural heritage. Host Bryan and Chef Brandon visit traditional eateries and Hakka foodies, so as to attempt to recreate the old taste of Hakka Abacus Seed.

Fishball Noodle is a local traditional Teochew dish. Host Kym & Chef Wu Si Han visit traditional eateries to learn the history & evolution of Fishball Noodle. To recreate the original version & taste of the dish, Chef Wu uses Ikan Parang & yellowtail fish to make fish balls & rice milk for noodles.

Braised duck is a traditional Teochew dish & Teochew Braised Duck Rice is a local classic dish. Bryan & Chef Leon learn the tricks shared by the traditional eatery owners on how to remove fishy smell of duck meat & making the master stock & try to recreate the old taste of Teochew Braised Duck Rice.

Hakka Salt Baked Chicken is a traditional Hakka dish that uses salt to marinate & is baked with hot salt. The dish is created by Hakka ancestors in order to preserve food. Host Kym & Chef Jeremmy visit traditional eateries & Hakka foodies so as to recreate the old taste of Hakka Salt Baked Chicken.

Rojak, a "hodgepodge" snack that is very popular among locals, is said to be a Chinese salad with a Nanyang flavour. Host Bryan & Chef Genevieve visit traditional Rojak stalls as well as a youtiao factory, so as to recreate the old taste of Rojak based on research and inquiries from various parties.

Fried Hor Fun is one of the timeless Cantonese traditional delicacies. The usual local Fried Hor Fun is either the dry or wet version. Host Kym & Chef Alvin visit traditional restaurants & eateries as well as a Hor Fun factory, & finally recreate a plate of Fried Hor Fun full of wok hei & old taste.

Teochews like the taste of fresh pig organs & pickled vegetables in the pig organ soup. With changes in eating habits, will this dish be able to keep the old taste? Host Kym & Chef Edmund visit traditional stalls to search for the rare ingredients & recreate the old taste of Teochew Pig Organ Soup.

Hokkien Five Spices Bak Chang is the most popular among various traditional bak chang. The savoury glutinous rice, pork & the five spices are the soul of this dish. Host Bryan & Chef Alvin analyse & reveal the secrets of the flavours & try to recreate the old taste of Hokkien Five Spices Bak Chang.

Siew Lup is a famous delicacy that was originated from Guangdong. Host Bryan & Chef Eddie visit traditional Siew Lup stalls to learn more about Siew Lup specialty shop & Siew Lup rice stalls. They decide to use their DIY grill oven made from oil tin to try to recreate the old taste of Siew Lup rice.

Teochew kueh plays an important part in the Chaoshan food culture. Teochew kueh is indispensable in most festivals, worshipping rituals or weddings & funerals. There are many Teochew Kuehs, but host Kym & Chef Bill will focus on trying to recreate the old taste of Soon Kueh, Png Kueh & Chi Kak Kueh.

Ngoh hiang fritters, a common term for a variety of fried snacks, were first sold by the Hokkiens. Production process is tedious & time consuming due to rich selection of ingredients. Host Bryan & Chef Melvyn visit traditional stalls to find & recreate the old taste of Hokkien Ngoh Hiang Fritters.