Hong Kong welcomes Chuck with its iconic skyline. He is ready for its legendary cuisine that makes this city one of the world's top culinary capitals.

Dan is in the northern part of Hong Kong, exploring Kowloon's rich and diverse food legacy. He explores the humble street-side cart noodles and one of the city's earliest western fusion restaurants.

He waits in line for popular Cantonese dishes like clay pot rice and later makes his own home cook friendly version. Dan also samples the aromas of Hong Kong's infamous stinky tofu.

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