Hainanese Chicken Rice is a local national delicacy which was brought along by Hainanese immigrants in early years. This episode, host Yi Fong and Chef Ivan visit famous local chicken rice stalls to learn about the recipe, ingredients and secrets for this dish and attempt to recreate the old taste. 海南鸡饭是国人热爱的国民美食，海南人过番南来后,鸡饭开始在本地飘香。这一集节目里主持人怡凤和年轻厨师杨应晖一起拜会本地老字号的海南鸡饭业者，了解古早味的做法，用料和秘诀，还原和示范古早味的海南鸡饭。

Originated as a popular snack in the Teochew area, Char Kway Teow has since evolved into various versions to suit local tastes when it was brought along with early immigrants. In this episode, host Yi Fong and Chef KT check out old stalls in an attempt to recreate Char Kway Teow. 源自潮汕的小吃炒粿条，随早期移民在南洋各地区变化成符合当地口味的不同版本。这集除了介绍潮州、槟城、以及创新的炒粿条，主持人也和名厨杨建忠一起采访本地历史悠久的老档，看他们能不能成功为炒粿条还原古早味。

Laksa, a dish which is originated in Nanyang, has different variations in taste and cooking among different ethnic groups and regions. In this episode, Yi Feng and Chef Ivan try to revisit and recreate the old taste of Nonya laksa and also to reveal the hearsay of using earth worms as an ingredient. 叻沙是一道起源于南洋的面食料理，而不同族群和地方都有不同的口味和做法。本集节目中，主持人怡凤和杨应晖师傅除了找出古早味娘惹叻沙的用料和做法，也试图破解叻沙加入蚯蚓为配料的传闻。

Yong Tau Foo is one of Hakka's most renowned dishes. After many decades, this simple tofu dish has many variations. This episode, host Yi Feng and Chef Pang Kok Keong visit the tofu factory, dried food market, Hakka gastronomist and famous Hakka food stalls to recreate the old taste of Yong Tau Foo. 客家酿豆腐是客家人最具代表性的菜肴之一，几十年来，简单的酿豆腐越变越多样。本集节目里，主持人怡凤和彭国华师傅为了重塑古早味酿豆腐，走访豆腐工厂，干货市场，拜访客家美食达人和老字号店家。

Soup stock made with quality ingredients is crucial to a delicious bowl of prawn noodles. This episode features different stalls selling modern and traditional prawn noodles, while host Yi Fong and Chef Jeremmy find out from famous local stalls what actually made up the old taste of prawn noodles. 源自厦门的虾面讲究鲜甜味浓的汤底。在物资贫乏的年代，古早味的虾面能比得上现在鲜虾肥大配料丰富的虾面吗？除了介绍豪华版、创新版和槟城版的虾面，主持人也和名厨詹伟健一起研究著名老档的虾面，尝试还原古早味。

Popiah is a traditional dish in the Fujian province and was previously a festive food for the Qingming Festival. The Popiah fillings have been simplified and evolved into the unique Popiah dish in Singapore. Host Yi Feng and Chef Benson trace the evolvement of this dish and recreate the old taste. 薄饼为福建地区的传统美食，以前是清明节的节日食品。流传到新马后，薄饼包裹的馅料由繁化简，发展成为独特风味的新加坡式薄饼。主持人将和厨师唐本陞，一起追踪薄饼来到狮城的演变过程，重现早期薄饼的古早味。

Nasi Lemak is a popular national dish and Malay delicacy. Singaporeans have creatively transformed this dish into hamburgers, cakes, and even Lobster Nasi Lemak. This episode, host Yi Feng and Chef Thomas use the old technique to cook the coconut rice and recreate the original taste of Nasi Lemak. 椰浆饭是新加坡的国民美食，各大种族都喜爱这道马来美食，国人发挥创意将椰浆饭化身成汉堡、蛋糕，还推出豪华版龙虾椰浆饭。这一集主持人和厨师蔡雪鸿用蒸煮椰浆米饭的古法，重现椰浆饭最初的纯粹滋味。

Beef Noodle is a common dish among the Chinese nowadays. Each region has its own variation of this dish. In this episode, host Yi Feng and Chef Jason visit various local famous Beef Noodles stalls to learn about the cooking technique to recreate the old taste of the Hainanese Beef Noodle. 现今牛肉面已是华人的普遍食物，各地方的牛肉面都有其特色。本集节目里，主持人怡凤和林宜家师傅为了重塑古早味海南牛肉粉，走访多家牛肉面档口和餐馆，拜访牛肉面达人，学习烹调方法。

Originating in Guangzhou, Wanton Mee is one of Singapore's favourite noodle dish. Since last century, the wanton soup has evolved to dry noodles mixed with white, black and red sauces. In this episode, host Yi Feng and Chef Benson recreate the old taste by using a bamboo pole to make the noodles. 源自广州的云吞面，是本地人最喜欢的面食之一。上世纪初来流传到南洋后，云吞汤面被做成干捞的，发展出了白、黑和红三派拌面酱汁。这一集主持人和厨师唐本陞找来竹竿打面制作竹昇面，以还原百分之百的古早味！

Kuay Chap was an economical snack in Teoswa in early years. Immigrants from Teoswa brought over their local braised liquid and love for pig's innards to Singapore. Each local stall has their own braised liquid recipes. Host Yi Feng and Chef KT recreate the old taste of Kuay Chap with pure rice milk. 早年粿汁在潮汕是一道很经济的小吃，潮汕移民南来把家乡的卤水和嗜吃猪内脏的饮食习惯带到新加坡。本地各个粿汁摊研制卤汁秘方，延续卤味香。主持人和杨建忠用纯米浆蒸制和烙制出最古早的粿片，还原米香四溢的粿汁。

Cantonese style congee is known for its silky smooth consistency and combination of various ingredients, and it's also the comfort food for many Singaporeans. In this episode, host Yi Fong and Chef Jeremmy check out old stalls and attempt to recreate the old taste of Cantonese porridge. 新加坡人爱吃粥，在不同籍贯的粥品当中，又以口感绵密、配料丰富的广东粥最受欢迎。这一集除了带大家品尝本地不同风味的粥品，也会介绍老字号的广东粥。名厨詹伟健再次接受挑战，在节目里还原广东粥的古早味。