Travelling chef Bobby Chinn starts off his journey, scooting for breakfast around the streets of Taipei in Taiwan. Then it’s off to one of the few existing wet markets, in search for ingredients to cook his version of the quintessential Taiwanese street dish - Oyster Omelette.
For lunch, Bobby finds the winner of a recent Beef Noodle Competition held in Taipei with local food critic and columnist - Lucy Han.
For dinner, Bobby travels to one of the many tea plantations in Taiwan and tries out a classic dish - Three Cup Chicken - which is prepared using tea oil instead of the traditional ingredient of sesame oil.
To round off his day in Taipei, Bobby enjoys a glass of potent rice wine and samples a fermented "Stinky Tofu" dish with local chef Jodie Tsao.