The chef prepares dishes for comfort food, beginning with a childhood favourite, steamed chicken from Guangxi with chives on top, and concluding with an apple sesame loaf cake that goes well with a cup of tea in the afternoon. Joe Swash prepares char sui puffs in the classroom, which are puff pastries stuffed with pork.

The chef starts with delectable steamed bao with black pepper beef short rib stuffing and a pandan Swiss roll before demonstrating methods to feed and satisfy a crowd. Additionally, Joe Swash is shown how to prepare salt and pepper chilli squid using homemade sweet chilli sauce by Jeremy.

While Joe Swash makes Malaysian fried rice, the chef prepares recipes for delicacies to amaze visitors, such as grilled chicken wings with spicy’slaw and cinnamon bao doughnuts with a chocolate dipping sauce.

Jeremy focuses on quick and easy meals, including chilli oil noodles and a side of steamed aubergine, and teaches Joe Swash how to make kung pao chicken.

Jeremy introduces a bit of spice to his dishes, even the pudding. He starts with Sichuan chicken before finishing with a beautiful steamed plum pudding.

Jeremy cooks up some delicious meals suitable for a date night, including pork sando with homemade tonkatsu sauce, and a sticky toffee pudding with a Jeremy Pang twist.

Jeremy is exploring the dishes that everyone has seen on Asian restaurant menus, but he's adding some twists to make them extra special.

Jeremy hopes to prove that Asian cooking can be simple and perfect for a midweek meal. He starts with steamed salmon with chilli bean, garlic and ginger oil.

The chef showcases Asian dishes perfect for family feasts, including Malaysian chicken curry. Joe Swash stops by for another lesson, this time trying his hand at vegan pad Thai.

Chinese chef Jeremy Pang focuses on small delicious snacks in this first episode and teaches wannabe wok star Joe Swash how to make perfect duck spring rolls.