100 SERIES

101 New Wave Chinese Martin seeks out innovations in East/West cuisine in Honolulu with two chefs who have used their Chinese heritage to create modern masterpieces. Duck-filled Sweet Sesame Balls Char Siu Quesadillas Roast Duck Nachos Beer-Battered Ahi Rolls 102 Chinatown Markets Martin tours the Chinatown Markets in San Francisco. Then he enjoys a meal at the Pearl City Restaurant owned by his friends Mr. And Mrs. Kin-Fai Chan. Drunken Shrimp Soup Four-Mushroom Beef Five-Flavour Chicken and Eggplant 103 Ethnic Favorites Martin takes an in-depth look at the variety of food in Toronto's Chinatown and cooks Macanese food with a local Macanese family. Mrs. Ozorio's Okra with Shrimp Paste Slow-Cooked Seven-Flavour Pork Stir-fried Soybean Sprouts with Bean Thread Noodles Chinatown-Style Sponge Cake with Berries and Cream 104 Local Culinary Guide Martin tours Yokohama's Chinatown with his friend Mr. Zeng and dines in a Beijing-style restaurant on a tatami mat. Nanjing "Surf and Turf" Stir-Fry Sweet and Tangy Lotus Root Salad Mongolian Beef 105 The Fishing Village Martin calls on the fishermen in the Coloane Village on Macau and feasts on the fruit of their labour including a unique "Hanging Fish". Shanghainese Wok-Seared Fish in Wine Sauce Black Bean Sauce Clams with Fresh Basil Cracked Crab in Ginger-Wine Sauce 106 Seafood Market Martin tours and samples from the grand opera of seafood in the Sydney Fish Market in Australia. Then he dines on the finest seafood with a fifth generation Chinese-Australian. Wok fried Garlic Crab in Butter-Wine Sauce Steamed Oysters on the Half Shell Nori-Dusted Flounder Bundles 107 The Spice Garden Singapore was once a major seaport during the height of the spice trade. Martin picks spices from the garden of his friend Kwan Liu who has a cooking school here. They use the spices to prepare dishes with the fresh ingredients they found at the Tiong Bahru Market. Double-Ginger Fish Egg-Flower Soup with Lemongrass and Mushrooms Fluffy Cloud in Lime Syrup 108 Reinventing Classics Martin tours New York's Chinatown with the help of his old friend Henry Chung "The Mayor of Chinatown" and learns about the history of Chop Suey from Professor Jack Tchen of New York University. Then it's off to Ping's Restaurant for a soup that doesn't need a pot. Country Style Black Bean Spare Ribs Eight Treasures Melon Bowl Soup Tricolour Melon Salad with Coconut Prawns 109 Traditional Noodle Makers Martin tries the art of noodle making at the Lee Family Restaurants in London's Chinatown. Jia Jiang Noodles Shang Dong Stir-Fry Soup Noodles Gum Lo Rainbow Wontons with a Seafood Sweet-and-Sour Sauce 110 Portuguese Influence Martin explores the effect of the Portuguese influence on Chinese cooking in Macau, dines outdoors in the European style, and visits the "Miss Macau" restaurant. Beauty Queen Beef Spicy Clams with Pork Sausage Macau Clay Pot with Rice 111 21st Century Chinatown Chinatown in the 21st Century - Martin explores the new Chinatowns that have evolved in and around Toronto. There he finds everything that exists in a traditional Chinatown. Emerald Chicken with Grapes and Kiwi Crispy Halibut with Miso Vinaigrette Fried Ice Cream with Ginger-Caramel Sauce 112 Street Dining to Fine Dining Martin and Chef Chen sample the best of everything from Haute Cuisine to simple street fare in Singapore. Steamed King Prawns with Cilantro Pesto Crispy Seafood and Mango Packets White Cloud Wok-Seared Scallops 113 Everyday to Elegant Martin tries traditional Chinese cuisine in Melbourne, from the quick and inexpensive to dishes with a very elegant flair. Chinese Doughnuts Shrimp and Scallops with Chinese Doughnuts Flower Drum Crab Baked in the Shell

114 Wine and Dine Martin drops into the Harbour Village Restaurant in San Francisco's Chinatown to taste the blend of east and west cuisine created by Chef Andy Wei and learn about wine pairings with Chinese food. Lemongrass Lamb with Minted Orange Sauce Dungeness Crab with Basil San Francisco-Style Three-Pepper Game Hen 115 Tea House Foods Martin visits a 24-hour teahouse in Singapore and introduces Chef Susan Tieng, one of the few women chefs in Singapore. "Steamed Buns" with "Buddha Bun Vegetarian Filling" Shrimp and Tropical Fruit Rolls Golden Baked Buns with Shrimp-Scallop Filling 116 The Chinese Iron Chef With the help of his friend Chef Tse, winner of the "Iron Chef" competition, Martin discovers the food found between the gates of heaven and earth in Yokohama's Chinatown. Sweet and Tangy Catfish Fillets Pepper Steak in Soy-Red Wine Sauce Sweet Chinese Herbal Tea 117 The Hong Kong Connection Martin finds that old world favourites get a new world twist in Vancouver's Chinatown. Master Sauce Squab Oven-Baked Salmon in Spicy Chilli-Bean Sauce Pepper seared Scallops 118 The Reunion Respect and Confucian beliefs come into play as Martin has a reunion with his teacher and boyhood friends from China who now live in New York. Stir-Fried Beef with Bitter Melon Braised Fish Fillet with Tofu Puff Daikon and Bean Thread Noodles 119 Hawaiian Icon Martin discovers the Chinese legacy in Honolulu and tries some favourites of Hawaiian restaurateur Sam Choy. Tofu Puff with Long Beans and Mushrooms Sam Choy's Whole fish with Fruit Salsa Okey Dokey Poke Lu'Au Stew 120 Like Father, Like Son Martin pays a visit to a tag team of father and son chefs and discusses Dim Sum and the local menu in Toronto's Chinatown. Wok-Braised Lobster Tails in Creamy Rum Sauce Steamed Fish with Mushrooms and Baby Bok Choy Mushrooms and Baby Bok Choy in Garlic Soy Sauce 121 Old Timers "Wo" in Cantonese means harmony or togetherness. Martin illuminates the harmony between generations as he samples classic Chinese dishes in Honolulu, San Francisco and New York and visits a New York Chinatown Senior Centre. Big Pot War Wonton Soup Velvet Oysters with Ginger-Green Onion Sauce Triple-Decker Egg Fu Young 122 Macanese Delights The Portuguese first set foot on Macau in 1513 and their influence has evolved into a culture called Macanese. Martin visits Macau and tries some Macanese cooking courtesy of Chef Dona Manuela. Spicy Grilled Chicken Thighs à la Macau Macau-Style Stuffed Prawns Tamarind Braised Pork 123 Street Wonders Martin samples the offerings of street vendors in Chinatowns around the world. Cold Peanut Noodles with Chicken Mandarin Scallion Pancakes Wontons in Hot-and-Sour Chilli Sauce 124 Traditional Favorites Martin introduces Cantonese dishes inspired by the first Chinese settlers in the world's best known Chinatown in San Francisco. Year of Good Fortune Fish Salad Trout Stuffed with Fish Mousse Cantonese Clay Pot Rice 125 Mr. Fish Head Martin visits Damenlou or "Big Door" restaurant, the haunt of Singapore's legendary and beloved character, Mr. Fish Head. Singapore's Fish Head Soup Family-Style Fish with Bean Sprouts 126 Happy Tea Martin, with the help of a few experts, explores the subtleties of Chinese tea, in New York, Yokohama and Singapore. He then takes us on a tour of bake shops in Chinatowns around the world. Pineapple Buns Sweet Bride's Delight Cakes Jade Scallop Dumplings Nori-Sesame Shrimp Toasts 200 Series Episode Descriptions