Exploring the traditional style of Cantonese specialties, Luke hikes to a Dim Sum house where he helps prepare some of their most popular dim sum, a Quail Egg Siu Mai, and Steamed Rice rolls with dried shrimp. Further out of the city, Luke explores Lantau Island, where he meets local Aunty Peng. She teaches him to cook a White Bean Congee with Steamed Pork neck with salted fish, fish egg and a salted duck egg out of her stilt house. Travelling down the coast to Yin Yang Coastal, he meets private kitchen dining chef, Margaret Xu, who shares her secrets to her traditional ‘Yellow Earth Chicken’ roasted out of her terracotta urn in her private kitchen.
