Martin explores new culinary trends with local food and wine experts, and tours a famous cooking school where the next generation of Hong Kong chefs are born.
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Watch Martin and the great chefs of Hong Kong prepare Braised Veal Shank with Mushrooms, Steamed Garupa and Salmon, and compete in a wild Shrimp Cook-Off in our studios!
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Martin samples Cantonese wonton noodles at a typical ‘Dai Pai Dong’ (an open air food stall) and tours a local noodle factory, where he samples a variety of noodles from different regions in China.
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The bustling pace of the New Hong Kong suits Martin perfectly as we fly to the Peak Cafe where we prepare Roast Duck in Red Curry, followed by an adventure in high fashion.
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Martin gets on board the iconic Star Ferry and visits the Maritime Museum in Stanley. Following the water theme, Martin makes his favorite coconut squash soup, and for added excitement, develops a recipe for a pineapple hot and sour soup.
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Martin compares notes with famed author and food critic Anabel Jackson, and tours the famed ‘Lan Kwai Fong’ district with visionary restaurateur Alan Zemen.
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