Michelin-starred chef Alvin Leung and his apprentice, chef Eric Chong, travel across Asia to explore how Chinese cuisine have influenced different countries' local dishes.
Alvin and Eric travel to Shunde, one of the cradles of Cantonese cuisine, situated at the center of the Pearl River Delta, between Guangzhou and Hong Kong.
The team explore dishes honed over the years to adapt to local palettes and ingredients, from fine-dining establishments to a Portuguese-influenced restaurant.