Soy sauce chicken is a traditional Cantonese dish & the main ingredient is soy sauce. Host Kym & Chef Melvyn visit traditional soy sauce chicken stalls to understand how this home-cooked dish was able to become one of the delicacies in eateries & they also try to recreate the old taste of this dish. 油鸡是传统的广东家常菜。由于烹调材料是以酱油为主，所以又称为酱油鸡或豉油鸡。主持人鐘琴和厨师李尚滨走访老字号油鸡摊档，了解这道家常菜是如何走入大众视野，成为食阁食肆的美食之一，并尝试还原油鸡的古早味。

Local satay vendors are mostly Chinese & Malay. Hainanese satay is known as the main stream among the satay sold by Chinese. Host Bryan & Chef Sebastian visit traditional stalls & try their best to recreate the old taste of satay with self-made ketupat & satay skewers made from coconut leaf stalks. 在本地，售卖沙爹的摊贩大致上是华人和马来人。说到华人卖的沙爹，海南沙爹算是主流。主持人王禄江和厨师洪文贤拜访老字号摊档，不仅自己编织饭粽壳，更以椰叶梗制作成沙爹串签， 尽可能地重现海南沙爹的古早滋味。

Mee Siam is a local fusion delicacy of different food cultures. Nyonya, Malay & Indian Mee Siam, each has its own characteristics. Host Kym and Chef Low visit traditional stalls & home kitchen to learn about the flavours of Mee Siam in early years & try to recreate the old taste of Nyonya Mee Siam. 米暹是融合了不同种族的饮食文化而诞生的本地美食，娘惹、马来、印度族群所烹制的米暹各有特色。主持人鐘琴和厨师刘禧尔走访老字号米暹摊档和娘惹厨房，了解早年不同族群的米暹风味，并尝试还原古早味的娘惹米暹。

Bak Kwa is a CNY festive food in Singapore and Malaysia. Host Bryan and Chef Aaron visit various traditional Bak Kwa shops to learn how the slices of charcoal-flavoured Bak Kwa were handmade by their seniors. Finally, they will use some simple utensils to recreate the old taste of Bak Kwa. 肉干是新马华人农历新年的应节食品。主持人王禄江和厨师陈健倫拜访本地多位老字号肉干业者，了解早年前辈们是如何手工制作一片片炭香味十足的肉干，最后，他们将利用一些简单的用具来还原肉干的古早滋味。

Chwee Kueh, is an affordable Teochew snack and a popular local breakfast delicacy. Host Kym and Chef Mark visit various traditional Chwee Kueh stalls to learn the traditional method to make Chwee Kueh with the porcelain mould that was used in the early years, in order to recreate the old taste. 水粿是潮州小吃，价格大众化的水粿更是本地国人爱吃的早餐美食之一。主持人鐘琴和厨师戴伟杰走访几家老字号水粿摊档，了解早年水粿的传统做法及所使用的陶碗模具，尽可能地重现当中的古早味。

As time progresses, Cantonese-style dim sum and bao have become more refined. What was the old taste then? Host Bryan and Chef Dee visit gourmet experts, and traditional eateries to learn about the old taste of Cantonese-style dim sum and bao, to restore the old taste of Char Siu Bao and Da Bao. 广式点心与包点随着时代进步，日益精致，它们的古早风味是怎样的？主持人王禄江和厨师陈少秋寻访美食达人、老字号食肆摊档，了解广式点心与包点的古早味，并还原富有本地特色的广式叉烧包和大包，尝尝这难得的滋味。

Nasi Padang, a traditional Minangkabau delicacy in Indonesia that is rich & spicy, was brought into Singapore following the Minangkabau people's migration. Host Kym & Chef Eddie visit local traditional restaurants, eateries & stalls selling Nasi Padang to try to understand & recreate the old taste. 巴东饭是印度尼西亚米南佳保人的传统美食。菜色丰富，辛香味十足的巴东饭，随着米南佳保人的迁徙，流传到新加坡。主持人鐘琴和厨师黄俊兴拜访本地售卖巴东饭的老字号餐馆、食肆和摊档，试图了解与重现巴东饭的古早味。

Hakka Braised Pork Belly with Mui Choy embodies the characteristics of Hakka dishes, and fully displays the wisdom of the Hakkas in preserving ingredients. Host Bryan and Chef Brandon visit local traditional Hakka restaurants, gourmets, and Hakka cuisine inheritors, to try to recreate the old taste. 客家梅菜扣肉体现出客家菜咸、肥、香的特色，并尽显客家人保存食材的智慧，与勤俭持家的美德。主持人王禄江和厨师傅伟康，拜访本地老字号客家餐馆、客家美食家和客家菜传人，尝试还原客家梅菜扣肉的古早风味。

Fish Head Bee Hoon is a traditional Cantonese delicacy. Host Kym and Chef Eugene visit various traditional stalls to learn that Toman fish were freshly slaughtered by the vendors in early years, DIY fish scaler was used to remove the scales. Both try to follow suit so as to recreate the old taste. 鱼头米粉是一道广东人的传统美食。主持人鐘琴和厨师徐伟晋拜访几家鱼头米粉老字号摊档和食肆，了解到早年的摊贩都是现宰多曼鱼，并以自制鱼刨来刮鱼鳞。两人如法炮制，以重现广东鱼头米粉的古早滋味。

Curry puff is a common local fried snack. There are different opinions about its origin. Different ethnic groups also have their own special curry puffs. After summing up the sharing by local traditional curry puff vendors, host Bryan & Chef Xiong challenge to recreate the old taste of curry puff. 咖喱角是本地常见的油炸小吃。关于咖喱角的由来众说纷纭，不同族群也有着属于自己特色的咖喱角。在综合了本地老字号咖喱角业者的分享后，主持人王禄江和厨师杨胜雄将挑战还原海南咖喱角的古早滋味。

Hainanese Mutton Soup is a traditional Hainanese dish. With the closure of traditional Hainanese restaurants and eateries, making this famous dish even rarer. Host Kym and Chef Daniel visit local inheritor of Hainanese cuisine to share the pass- down recipe and reveal how to create the old taste. 海南羊肉汤是一道传统海南名菜。随着老字号海南餐馆、食肆和摊档的关闭，使得这道名菜更为少见。主持人鐘琴和厨师颜健辉寻访本地海南菜传人，分享他们世代相传的海南羊肉汤食谱，层层揭晓古早味海南羊肉汤的做法。

Curry Chicken Noodle is a local delicacy that combines characteristics of different food cultures. Local curry chicken noodle vendors are mostly the Teochews. What is the old taste of curry chicken noodle? Host Bryan and Chef Alvin visit traditional stalls, and try to recreate the old taste. 咖喱鸡面是一道结合不同饮食文化特色的本地美食。在本地售卖咖喱鸡面的摊贩，主要是潮州人。时代更迭，古早味咖喱鸡面有着什么滋味？主持人王禄江和厨师施勇耀拜访老字号咖喱鸡面摊档，试图还原咖喱鸡面最初的味道。

Ipoh Hor Fun, a delicacy originated from Ipoh, is locally known as "Kai See Hor Fun" in Ipoh. Host Kym and Chef Si Han learn about the evolution of local Ipoh Hor Fun through the sharing by traditional stall owners. In the end, self-made hor fun from stone mill is used to recreate the old taste. 怡保河粉是源自于马来西亚霹雳州怡保的美食，在怡保当地一般把它称为“鸡丝河粉”。主持人鐘琴和厨师伍思翰通过老字号摊主的分享，了解到本地怡保河粉的演变过程。最后，更用石磨来自制河粉，还原怡保河粉的古早味。