Old Taste Detective
古早味侦探
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。
- Oldest First
- Newest First
Delicacies change over time and may differ from the original version. Although time can create tradition and authenticity but it can also change the original taste of the delicacies. The host will revisit the delicacies based on local traditional taste and reproduce the old taste through a chef. 美食随着时空的推移，往往与最初的版本不同。虽说岁月可造就传统与正宗，但岁月的剥离，却让美食不再是最初的面貌。节目以传统的在地味道为基础，让主持人进行一次访古溯今的饮食体验，再通过一名厨师来重现古早味。
Cantonese Dim Sum comes in many varieties. After visiting the local Dim Sum manufacturer & traditional restaurants, host Bryan & Chef Tim decide to recreate the old taste of Lo Mai Gai, Gai Jat & Jeong Mai. The host also visits a century-old tea house in Hong Kong to experience the Yum Cha culture. 广式点心种类繁多，主持人王禄江与厨师王文强走访了本地的点心制造商和老字号酒家后，决定还原糯米鸡、鸡扎和酿卖的古早滋味。主持人还到访了拥有近百年历史的香港点心楼，亲身体验了香港的饮茶文化。
Cantonese Dim Sum comes in many varieties. After visiting the local Dim Sum manufacturer & traditional restaurants, host Bryan & Chef Tim decide to recreate the old taste of Lo Mai Gai, Gai Jat & Jeong Mai. The host also visits a century-old tea house in Hong Kong to experience the Yum Cha culture. 广式点心种类繁多，主持人王禄江与厨师王文强走访了本地的点心制造商和老字号酒家后，决定还原糯米鸡、鸡扎和酿卖的古早滋味。主持人还到访了拥有近百年历史的香港点心楼，亲身体验了香港的饮茶文化。
Teochew Fish Head Steamboat is a traditional delicacy that Teochew ancestors have created for sustenance & expressing homesickness. Host Kym & Chef Eugene visit local traditional eateries & learn from veteran chefs, who still preserve the traditional recipe, so as to try to recreate the old taste. 潮州鱼头炉是潮州先辈为谋生和温饱，同时寄托思乡之情而创造的一道传统美食。主持人鐘琴与厨师徐伟晋拜访了本地售卖潮州鱼头炉的老字号餐室，并与传承老食谱的老师傅交流，试图了解并重现这道菜的传统味道。
Teochew Fish Head Steamboat is a traditional delicacy that Teochew ancestors have created for sustenance & expressing homesickness. Host Kym & Chef Eugene visit local traditional eateries & learn from veteran chefs, who still preserve the traditional recipe, so as to try to recreate the old taste. 潮州鱼头炉是潮州先辈为谋生和温饱，同时寄托思乡之情而创造的一道传统美食。主持人鐘琴与厨师徐伟晋拜访了本地售卖潮州鱼头炉的老字号餐室，并与传承老食谱的老师傅交流，试图了解并重现这道菜的传统味道。
Teochew Porridge is a comfort food for many. Host Bryan and Chef Dylan visit traditional Teochew porridge eateries to uncover rare side dishes and preserved condiments, so as to recreate the old taste of Teochew porridge. Host also travels to Hong Kong to experience the local "Daa Laang" culture. 潮州粥对许多人来说是一道暖心又暖胃的美食。主持人王禄江与厨师王顺平拜访了老字号潮州粥摊档，打探到一些如今难得品尝的潮州粥配菜和杂咸，尽力还原潮州粥的古早味。主持人还飞往香港，体验了香港的打冷文化。
Teochew Porridge is a comfort food for many. Host Bryan and Chef Dylan visit traditional Teochew porridge eateries to uncover rare side dishes and preserved condiments, so as to recreate the old taste of Teochew porridge. Host also travels to Hong Kong to experience the local "Daa Laang" culture. 潮州粥对许多人来说是一道暖心又暖胃的美食。主持人王禄江与厨师王顺平拜访了老字号潮州粥摊档，打探到一些如今难得品尝的潮州粥配菜和杂咸，尽力还原潮州粥的古早味。主持人还飞往香港，体验了香港的打冷文化。
Nyonya Kueh is characterised by the intricate craftsmanship, vibrant colours & varieties, reflecting the culinary imprint of multicultural exchange. Host Kym & Chef Jasmine visit local traditional Nyonya kueh shops & their successors to look for lost or rare Nyonya kuehs to recreate the old taste. 娘惹糕点以作工细腻、色彩斑斓和种类繁多为特色，体现了多元文化交流的饮食印记。主持人鐘琴与厨师赵茚因拜访了本地老字号娘惹糕点店家和传人，寻找那些可能失传或少见的娘惹糕点，并尝试还原它们最初的味道。
Nyonya Kueh is characterised by the intricate craftsmanship, vibrant colours & varieties, reflecting the culinary imprint of multicultural exchange. Host Kym & Chef Jasmine visit local traditional Nyonya kueh shops & their successors to look for lost or rare Nyonya kuehs to recreate the old taste. 娘惹糕点以作工细腻、色彩斑斓和种类繁多为特色，体现了多元文化交流的饮食印记。主持人鐘琴与厨师赵茚因拜访了本地老字号娘惹糕点店家和传人，寻找那些可能失传或少见的娘惹糕点，并尝试还原它们最初的味道。
Where does Singapore-style Noodles originate from and what's the old taste like? With these questions in mind, host Bryan & Chef Sebastian visit local traditional zi char stalls & retired chefs. Host also travels abroad & tries to piece together the old taste & history of Singapore-style Noodles. 镬气十足的星洲米粉源自何处？它又有怎样的古早味？带着这些疑问，主持人王禄江与厨师洪文贤拜访了本地老字号煮炒店、经验丰富的名厨和退休老师傅。主持人还走出国门，试图以各种方式拼凑出星洲米粉的古早味和身世。
Where does Singapore-style Noodles originate from and what's the old taste like? With these questions in mind, host Bryan & Chef Sebastian visit local traditional zi char stalls & retired chefs. Host also travels abroad & tries to piece together the old taste & history of Singapore-style Noodles. 镬气十足的星洲米粉源自何处？它又有怎样的古早味？带着这些疑问，主持人王禄江与厨师洪文贤拜访了本地老字号煮炒店、经验丰富的名厨和退休老师傅。主持人还走出国门，试图以各种方式拼凑出星洲米粉的古早味和身世。
In Singapore, Lontong is a traditional Malay snack. Host Kym & Pastry Chef Wee visit traditional stalls to learn about the methods of making Lontong rice cake & its flavour in early days so as to recreate the old taste of Lontong. Kym also explore different local ways of eating Lontong in Malaysia. 在新加坡，隆冬是一道传统的马来小吃。主持人鐘琴与甜点厨师黄百滈一起走访了老字号摊档，了解早年制作隆冬米糕的方法和风味，并尝试重现古早味的隆冬。鐘琴还前往马来西亚，探索当地不同的隆冬吃法。
In Singapore, Lontong is a traditional Malay snack. Host Kym & Pastry Chef Wee visit traditional stalls to learn about the methods of making Lontong rice cake & its flavour in early days so as to recreate the old taste of Lontong. Kym also explore different local ways of eating Lontong in Malaysia. 在新加坡，隆冬是一道传统的马来小吃。主持人鐘琴与甜点厨师黄百滈一起走访了老字号摊档，了解早年制作隆冬米糕的方法和风味，并尝试重现古早味的隆冬。鐘琴还前往马来西亚，探索当地不同的隆冬吃法。
Singaporeans' love for seafood, especially crabs, has led to the creation of various crab dishes, including Crab Bee Hoon Soup. Host Bryan and Chef Kai visit renowned eateries to uncover the origins of Crab Bee Hoon Soup and attempt to recreate its old taste. 本地人对海鲜，尤其是螃蟹情有独钟，这也促成了多种螃蟹料理的诞生，其中包括螃蟹米粉汤。主持人王禄江与厨师杨凯翔走访名店，探寻螃蟹米粉汤的起源，并尝试还原其古早味。
Singaporeans' love for seafood, especially crabs, has led to the creation of various crab dishes, including Crab Bee Hoon Soup. Host Bryan and Chef Kai visit renowned eateries to uncover the origins of Crab Bee Hoon Soup and attempt to recreate its old taste. 本地人对海鲜，尤其是螃蟹情有独钟，这也促成了多种螃蟹料理的诞生，其中包括螃蟹米粉汤。主持人王禄江与厨师杨凯翔走访名店，探寻螃蟹米粉汤的起源，并尝试还原其古早味。