The winner of MasterChef Singapore, Derek Cheong, and the runner-up, Gen Lee, explore what it takes to cook for thousands of people in one go. They discover the business of big-batch cooking as they work with the kitchen crew of businesses and organisations to plan, procure, and prepare big meals under time, budget and manpower constraints. Three Malay weddings are played out on one day, and Derek works a full 21 hours straight to prepare nasi briyani and other dishes for 3000 people. Will he discover the tricks and techniques to deliver so much food to three locations at once? Over the past decade, Singapore Buddhist Lodge's menu has evolved from standard vegetarian fare to dishes similar to those found in restaurants. Derek learns how the kitchen plans to roll their delicious vegetarian delights to the 7,000 people who will show attend their biggest event of the year – Vesak Day. Derek then helps out at Krsna Free Meals by cooking and serving free breakfast and lunch to more than 3,000 migrant workers. He finds out that every meal is different as the dishes are planned based on what raw ingredients are donated that day. Host Gen Lee joins the KK Children and Women Hospital’s kitchen crew and discovers the complexities and intricacies in cooking for patients with varying health conditions. If the wrong meal is served to the wrong patient, the stakes can be high. Then, Gen Lee joins the volunteers at Sri Srinivasa Perumal Temple to prepare a mammoth meal for the vast crowd. She finds out what it takes to feed 13,000 people within four hours.