Season 2

Chinese cuisine is embraced by a Western culture in Sydney’s Chinatown. Martin and Chef Neil Perry shop, feast on barbecue and visit Chef Perry’s world-famous restaurant. In-studio recipes include: Chinatown deli char siu barbecue pork, spicy eggplant and silken tofu with mushrooms and black vinegar sauce.

Martin presents variations on dim sum in Sydney, Hawaii and Singapore. In-studio recipes include: tempura shrimp and tofu roll and “surefire” siu mai golden baked buns with char siu filling.

Father and son chefs cook up Szechwan delicacies with Martin in Yokohama’s Chinatown. In-studio recipes include: Hunan chicken and nuts, sweet-and-spicy garlic prawns and ma po bean curd.

Martin visits San Francisco and New York to taste culinary traditions preserved from the Hunan and Shanghai provinces. In-studio recipes include: tea-smoked pork and tender cabbage stir-fry, red-cooked fish tail, Shanghai sticky rice sui mai and lotus blossom omelet in broth.

After learning about the history of Chinese in Singapore, Martin has a traditional Hakka meal at the Goh family home in Singapore. In-studio recipes include: Hakka-style stuffed tofu, Hakka shrimp-stuffed peppers and eggplant, salt-baked eight-flavor chicken and lucky duck and melon salad.

Martin observes cooking with duck at the Peking Duck House in New York’s Chinatown. In-studio recipes include: mu shu duck wraps, duck soup with Napa cabbage and double-duty duck with bean sprouts.

Martin visits Chef Man Su Wong’s cooking class in Macau to learn about Macanese cooking. In-studio recipes include: Macau’s minchee minced pork, Macau rice noodles and bacalhau Macau.

Martin feasts on northern Chinese cuisine with a family in Melbourne after a tour of the Queen Victoria Market. In-studio recipes include one-wok wonder pork and potatoes, spicy Sichuan twice-cooked pork and wok-raised duck breast with chilli-beer sauce.

Martin visits high-end restaurants in London’s Chinatown to sample innovations in Chinese cooking. In-studio recipes include: Emperor’s lamb, minted fried rice, ginger and egg fried rice, Hakkasan salmon and sea bass in champagne sauce.

Martin gets to the heart of the noodle story in Honolulu and Singapore. In- studio recipes include: Macau shrimp and rice noodle soup, beef-filled rice-noodle pillows and fun with chicken.

Martin explores the traditional Chinese side of Macau by sampling the culinary stylings of Chef Lam, including his famous “Eight Treasure Duck” and golden shrimp puffs.

Martin honors his mother’s birthday with a banquet in Toronto and samples some of Chef Kam Shin Yan’s creations. In-studio recipes include: braised seafood mein, seafood-stuffed “fuzzy” melon and yin-and-yang vegetable bundles.

Chinese communities around the world celebrate festivals throughout the year. In Hawaii, Martin learns a unique way of making Chinese tamale, tastes tomato and beef stir-fry and dines with the Young family on a traditional Ching Ming Festival meal of steamed kumu. In-studio recipes include: Buddha’s feast, steamed whole fish with ginger and green onions and tomato beef.

Martin examines the bond between China and Australia in Guangzhou’s twin city — Sydney. While in Sydney, he receives a cooking lesson from Chef Ma of Fu Lin. In-studio recipes include: double harmony meatballs in sweet and sour sauce, chrysanthemum fish in sweet vinegar sauce and steamed shrimp bouquets.

Martin visits a traditional Chinese herbal shop in San Francisco and helps cook dinner for his friends, the Choy family, with the ingredients. In-studio recipes include: light and tender mushroom-steamed chicken, walnut chicken and cure-all cooked chicken with Chinese herbs.

Martin exposes Macau’s sweet side as he learns how to make peanut biscuits, fried almond custard bars and caramel dip with crackers.

In Singapore, Martin judges an international fried rice contest and samples some of the most expensive fried rice in the world. In-studio recipes include: golden medal crab fried rice, emerald rice and something–for-everyone family fried rice.

Martin samples Cantonese favorites in the vertical restaurants of Yokohama’s Chinatown. In-studio recipes include: zesty lemon duck, Fukian fancy fried rice, sweet-and-tangy glazed pork chops and ginger-chili clams with broth-y bean noodles.

Martin visits a variety of markets and enjoys a feast of Chinese delicacies in London’s Chinatown. In-studio recipes include: aromatic duck, triple egg custard with minced pork and steamed whole lobster with dried tangerine peel.

Martin experiences the world of noodles in small family-run factories and noodle shops in New York and Honolulu. In-studio recipes include: noodle salad with mint and black bean dressing, Hong Kong wonton noodle bowl and beef stir-fry over a golden pancake.

Martin discovers the cultural diversity within Toronto’s Chinatown as he strolls its streets and samples food from other Asian cultures. In-studio recipes include: Vietnamese rice-paper rolls, spicy-creamy Nonya noodles and Thai rice salad with shrimp.

Martin follows the path to good health via a vegetarian diet in New York’s Chinatown. Vegetarian “fish,” “meatloaf” and other substitutes are featured. In-studio recipes include: market basket vegetable stir-fry, vegetarian faux fish and clay pot bean curd.

Martin celebrates the food of Chinese New Year in San Francisco, New York and Honolulu. In-studio recipes include: Sang Choy Bao chicken wraps, Shanghai lacquered sea bass and lucky treasure rice pudding.

Martin introduces the tradition of the Sam Sui women in Singapore, where he visits his friend Mok, whose restaurant honors the history of his ancestors. In-studio recipes include: succulent steamed chicken with ginger-soy dipping sauce, sizzling Singapore chilli prawns and fermented Chinese olive fried rice.

Martin checks out tofu-making in Toronto’s Kensington Market and then samples tofu dishes on Spadina Avenue. In-studio recipes include: hot and sour egg-flower soup, Sa Cha tofu with broccoli and cauliflower, eight-flavor bean curd and Chinese peanut pancakes.