Dan Hong explores Hong Kong, learning how its history and culture has shaped the local food scene, while scouring the streets and markets to find out how these traditional dishes are made.
Dan explores the arepa, a South American classic made from water, cornmeal and salt, adding his twist by introducing South Asian flavours.
Dan demonstrates how simple it is to make Hong Kong favourite siu mai, dumplings made with yellow wrappers and topped with crab roe.
Dan Hong makes a classic steak taco with a vibrant salsa verde, and gives the humble taco a Vietnamese twist.
Dan checks out one of Taiwan's most popular street foods: crispy fried chicken; the zesty flavours of Peruvian ceviche are put on display.
Dan creates one of his favourite dishes from Northern China, zha jiang mian, a dish that has fried noodles topped with a rich sauce.
Dan cooks beloved Thai street food pad krapow, revealing how easy it is to cook at home, before preparing a smoky, spiced lamb kofta.
Dan begins by whipping up an Argentinian choripan, grilled chorizo covered in a herby chimichurri sauce, served in a crusty baguette-style bread.
Dan Hong reveals all the delicious secrets that go into making Japan's answer to the hamburger: the katsu sandwich.
