Hainanese Pork Chop is created by early Hainanese chefs in Nanyang by absorbing the essence of traditional Western food & infusing local elements & ingredients. Host Bryan & Chef Justin visit traditional Hainanese restaurants to learn the original flavour of the dish so as to recreate the old taste. 海南猪排是早年海南厨师融会贯通，吸取传统西餐的精髓，融入本地元素及食材所创制出来的南洋风味西餐。主持人王禄江和厨师胡敬恒走访老字号海南餐馆，了解海南猪排的最初风味，以还原古早滋味的海南猪排。

Satay Bee Hoon is a traditional Teochew delicacy that is seemingly humble but has complicated preparation process. Host Kym & Chef Dylan visit local Satay Bee Hoon stalls to learn the production method of the dish in early years & ingredients needed for satay sauce & try to recreate the old taste. 沙爹米粉是本地潮州人的传统美食。看似不起眼的美食，背后却有着繁琐的准备工序。主持人鐘琴和厨师王顺平拜访本地沙爹米粉摊档，理清早年沙爹米粉的制作方法与沙爹酱的所需食材，试图重现沙爹米粉的古早风味。

Hakka Abacus Seed is a traditional dish eaten by the Hakka people in Dapu during festivals. This dish has a nice signification and profound cultural heritage. Host Bryan and Chef Brandon visit traditional eateries and Hakka foodies, so as to attempt to recreate the old taste of Hakka Abacus Seed.客家算盘子是大埔客家人逢年过节必吃的传统美食。这道传统美食有着美好的寓意和深厚的文化底蕴。主持人王禄江和厨师傅伟康拜访老字号餐馆、摊档和客家美食家，尝试重现客家算盘子的古早滋味。

Fishball Noodle is a local traditional Teochew dish. Host Kym & Chef Wu Si Han visit traditional eateries to learn the history & evolution of Fishball Noodle. To recreate the original version & taste of the dish, Chef Wu uses Ikan Parang & yellowtail fish to make fish balls & rice milk for noodles. 鱼丸面是本地潮州人的传统美食之一。鐘琴和厨师伍思翰走访本地老字号餐馆和摊档，了解鱼丸面的历史和演变过程，最后伍师傅更以西刀鱼和黄尾鱼来制作鱼丸，还以米浆蒸制粿条，重现鱼丸面的最初版本和味道。

Braised duck is a traditional Teochew dish & Teochew Braised Duck Rice is a local classic dish. Bryan & Chef Leon learn the tricks shared by the traditional eatery owners on how to remove fishy smell of duck meat & making the master stock & try to recreate the old taste of Teochew Braised Duck Rice. 卤鸭是传统的潮州美食，而潮州卤鸭饭则是本地经典的市井美食。王禄江和厨师林纯隆透过老字号店家和摊主们的分享，掌握了去除鸭膻味的窍门和潮州卤水的做法，并尝试还原潮州卤鸭饭的古早滋味。

Hakka Salt Baked Chicken is a traditional Hakka dish that uses salt to marinate & is baked with hot salt. The dish is created by Hakka ancestors in order to preserve food. Host Kym & Chef Jeremmy visit traditional eateries & Hakka foodies so as to recreate the old taste of Hakka Salt Baked Chicken. 客家盐焗鸡是以盐腌和热盐焗制而成的一道客家传统美食，是客家先民为了保存食物，发挥巧思妙想，制作出来的美食。主持人鐘琴和厨师詹伟健寻访老字号餐馆和客家美食专家，尝试还原客家盐焗鸡的古早风味。

Rojak, a "hodgepodge" snack that is very popular among locals, is said to be a Chinese salad with a Nanyang flavour. Host Bryan & Chef Genevieve visit traditional Rojak stalls as well as a youtiao factory, so as to recreate the old taste of Rojak based on research and inquiries from various parties. 深受国民喜爱的“大杂烩”小吃罗惹，可说是一种带有南洋风味的华人沙拉。主持人王禄江和厨师李昕霓不仅前往多家老字号罗惹摊档，更走访了油条工厂，通过多方打听和各方面的资料搜集，试图重现罗惹的古早滋味。

Fried Hor Fun is one of the timeless Cantonese traditional delicacies. The usual local Fried Hor Fun is either the dry or wet version. Host Kym & Chef Alvin visit traditional restaurants & eateries as well as a Hor Fun factory, & finally recreate a plate of Fried Hor Fun full of wok hei & old taste. 炒河粉是历久不衰的广东传统美食之一。本地常见的炒河粉普遍分为干炒河粉及湿炒河粉。主持人鐘琴和厨师梁国伦拜访老字号酒家和食肆，也前往河粉制作厂一探究竟，最终还原出一盘镬气十足的古早味炒河粉。

Teochews like the taste of fresh pig organs & pickled vegetables in the pig organ soup. With changes in eating habits, will this dish be able to keep the old taste? Host Kym & Chef Edmund visit traditional stalls to search for the rare ingredients & recreate the old taste of Teochew Pig Organ Soup. 潮州人品尝猪杂汤，吃的是猪杂的鲜，喝的是咸菜带出的酸甜。随着人们的饮食习惯的改变，潮州猪杂汤还能保有多少古早味？主持人鐘琴和厨师吴昌洋拜访老字号摊档，寻找不易取得的食材，尝试重现潮州猪杂汤的古早滋味。

Hokkien Five Spices Bak Chang is the most popular among various traditional bak chang. The savoury glutinous rice, pork & the five spices are the soul of this dish. Host Bryan & Chef Alvin analyse & reveal the secrets of the flavours & try to recreate the old taste of Hokkien Five Spices Bak Chang. 在不同口味的传统粽子中，福建五香肉粽最广为人知。咸香入味的糯米和猪肉，还有香气逼人的五香粉，是福建五香肉粽的灵魂。主持人王禄江和厨师施勇耀将层层剖析，揭晓美味的秘密，并尝试还原福建五香肉粽最初的味道。

Siew Lup is a famous delicacy that was originated from Guangdong. Host Bryan & Chef Eddie visit traditional Siew Lup stalls to learn more about Siew Lup specialty shop & Siew Lup rice stalls. They decide to use their DIY grill oven made from oil tin to try to recreate the old taste of Siew Lup rice. 烧腊是源自于中国广东的著名食品，也是本地的国民美食之一。主持人王禄江和厨师黄俊兴走访烧腊老字号，了解承接烧猪订单的烧腊店和专卖烧腊饭的摊档的异同。最后，他们决定以油桶自制烧炉，尝试还原烧腊饭的古早味。

Teochew kueh plays an important part in the Chaoshan food culture. Teochew kueh is indispensable in most festivals, worshipping rituals or weddings & funerals. There are many Teochew Kuehs, but host Kym & Chef Bill will focus on trying to recreate the old taste of Soon Kueh, Png Kueh & Chi Kak Kueh. 潮州粿是潮汕饮食文化里重要的一部分，举凡逢年过节、酬神祭祖或是婚丧嫁娶，都少不了潮州粿品的踪迹。潮州粿种类繁多，主持人鐘琴和厨师何玉彪将着重在笋粿、饭粿和鼠壳粿上，并尽可能地重现当中的古早滋味。

Ngoh hiang fritters, a common term for a variety of fried snacks, were first sold by the Hokkiens. Production process is tedious & time consuming due to rich selection of ingredients. Host Bryan & Chef Melvyn visit traditional stalls to find & recreate the old taste of Hokkien Ngoh Hiang Fritters. 在本地，五香贯肠是多元小吃及炸物的统称。据说，极具特色的五香贯肠，先是由福建人售卖。由于选料丰富，因此制作过程耗时费力。主持人王禄江和厨师李尚滨寻访老字号摊档，试图寻找和重现五香贯肠的古早味。