Welcome to the first episode of Hot Off The Wok! I start off this 10-episode mini-series by visiting the youngest 3 Michelin Starred Chef at Hong Kong's famous China Tang, who shows me how to make a perfect crispy cod fillet.
In this episode, I take a bite of Hong Kong's seafood at Fish School - where Chef Ma shows me how he makes his luscious lobster popcorn with locally sourced ingredients.
I take a trip to a cool restaurant and bar, Fu Lu Shou, which is specialized in Westernised Chinese comfort food. Chef Edmund Leung shows me how to create the ultimate BBQ roast pork.
I go deep into Hong Kong's New Territories to visit the girl-powered kitchen of Guo Qiao Mian Dang! And learn how they make their signature spicy Sichuan chicken dish.
In this final episode of Hot Off The Wok, I go to Hoi King Heen - a restaurant that specialises in serving the finest Cantonese cuisine - Michelin-starred Executive Chef Leung Fai Hung makes me his braised beef brisket stuffed in Asian pear.
I travel to Central - the heart of Hong Kong's internationally varied food scene - to visit Chef Joey Sergentakis at Mr and Mrs Fox, who shows me how to make their juicy applewood smoked chicken which features a complex fusion of flavours.
Getting in touch with traditional Hong Kong comfort food, I visit Mui Kee - a classic "Dai Pai Dong" that's reinventing the iconic open-air food stalls for the 21st century. Here, Chef Liao shows me how to make their fresh veggie stiry fry on crispy noodles.
In this second episode of Hot Off The Wok, I visit Chef Fung at Hong Kong's chic, vibrant, and cozy Social Place - where he shows me how to make their very succulent beef short ribs.
Talented Michelin-starred Chef Vicky Cheng of VEA shows me how to make an amazing smoky wild duck dish in the style of modern French with an Asian touch.
I head over to Wing Lai Yuen - a restaurant that serves a large variety of regional Chinese dishes - to meet veteran Chef Shun and try his classic beef in oyster sauce dish.
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