Donal Skehan jets between six different territories, from the glitz and glamour of Hong Kong and Tokyo to the street markets and hipster cafes of Melaka and Macau, meeting celebrity chefs, family bakers and food entrepreneurs who are all inspired by the growing trend for Asian baking.
On Donal's trip to Hong Kong, he visits one of the city's oldest bakeries, Lin Heung Bakery, for traditional dim sum. Then, he visits Plumcot Bakery for an ice cream 'cold dog' and takes his afternoon tea at the Peninsula Hotel Patisserie.
In Little India, Donal Samples roti at a market stall and then goes on to a bakery in Arab Street where he tastes the national cake of Singapore, green Pandan Cake. Chef Christopher Tan shows Donal how to make the famous 'curry puff.'