Dan Hong embarks on a culinary adventure on the vibrant streets of Hong Kong, discovering the city's diverse food culture.

Dan explores the bustling nightlife of Temple Street in Kowloon, samples the aromas of Hong Kong's infamous stinky tofu, waits in line for clay pot rice and makes his own version at home.

Dan visits a famous congee place on Hong Kong Island. He meets up with Chef Archan Chan to relish the creative and delicious dishes at her modern Cantonese restaurant.

Dan heads out of the city in pursuit of an old school Hakka dumpling house and visits the last remaining underground roasting facility to learn the art of Chinese style roast pork.

Dan tours Hong Kong wonton noodle establishments, visits the traditional dai pai dong on Temple Street and tries handmade fish balls in Kowloon City.

Dan journeys to Hong Kong's picturesque coastal region of Sai Kung where local chef, Margaret Xu cooks him a sublime steamed crab dish. He then searches for a restaurant that specialises in traditional Chinese sweet soups.