Chef Eric goes on a quest to find the origins of braised pork rice, a timeless dish that has long been a favourite for the working class of Taiwan.

Chef Eric shows his culinary skills as he prepares beef noodle soup and takes on the task of revealing how cows have transformed Taiwanese cuisine.

Chef Eric explores Taiwanese-style breakfast, which is a blend of various food items. As he indulges in the rich tapestry of dishes, he discovers not only the intricate flavours but also fond memories from a generation that has passed.

Chef Eric goes from Germany to Taiwan on a mission to reveal the significant connection between Taiwanese people and the dishes that reflect their cultural heritage.

Chef Eric goes to Poland to find out about the enduring demand for bubble tea. He uncovers a link between the amusing beverage and Taiwan's vibrant entrepreneurial spirit of the 1980s.

Chef Eric delves into Taiwan's all-day food scene and discovers a bubbling cauldron of creativity that influences even karaoke lounges. He meets a Taiwanese woman in Turkey who puts a local twist on traditional Taiwanese street food.