In this episode, Maeve O’Meara explores the world of Chinese food, one of the most ancient and developed cuisines on earth. Maeve learns from Shanghai expatriate chef Chris Yan who makes a simple melting eggplant and chilli dish, as well as Frank Shek, a Scottish-Chinese chef who is winning accolades for his incredibly simple but utterly delicious steamed snapper with black beans, chilli and lemon.

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