After eating cha chaan teng fare, Dan heads to the Kung Wo Beancurd Factory to see how tofu is made. Back in the studio, he makes a fusion breakfast burger and his own take on the classic dish, mapo tofu.

Dan dives into Kowloon's nightlife, making his own simpler version of claypot rice. He then heads out to sample the intense aromas of infamously stinky tofu.

Dan heads to a popular Hong Kong restaurant famous for its tasty congee. A young chef creates innovative and delicious delicacies at her modern Cantonese restaurant, Ho Lee Fook.

Then he heads out of town to find a place that makes old fashioned Hakka dumplings. He visits the last underground place to discover the art of Chinese roasted pork.

Dan goes to one of Hong Kong's original wonton noodle shops and shares his own recipe.

Dan joins Margaret Xu, a chef in the coastal area of Sai Kung, to explore the fresh local seafood the region has to offer. Margaret makes a mouth-watering steamed crab delicacy, and Dan checks out an eatery specialising in Chinese sweet soups.