Old Taste Detective

古早味侦探

Hainanese Chicken Rice is a local national delicacy which was brought along by Hainanese immigrants in early years. This episode, host Yi Fong and Chef Ivan visit famous local chicken rice stalls to learn about the recipe, ingredients and secrets for this dish and attempt to recreate the old taste. 海南鸡饭是国人热爱的国民美食,海南人过番南来后,鸡饭开始在本地飘香。这一集节目里主持人怡凤和年轻厨师杨应晖一起拜会本地老字号的海南鸡饭业者,了解古早味的做法,用料和秘诀,还原和示范古早味的海南鸡饭。

Delicacies change over time and may differ from the original version. Although time can create tradition and authenticity but it can also change the original taste of the delicacies. The host will revisit the delicacies based on local traditional taste and reproduce the old taste through a chef. 美食随着时空的推移,往往与最初的版本不同。虽说岁月可造就传统与正宗,但岁月的剥离,却让美食不再是最初的面貌。节目以传统的在地味道为基础,让主持人进行一次访古溯今的饮食体验,再通过一名厨师来重现古早味。

Ep 1 Hainanese Pork Chop 海南猪排
45 mins

Hainanese Pork Chop is created by early Hainanese chefs in Nanyang by absorbing the essence of traditional Western food & infusing local elements & ingredients. Host Bryan & Chef Justin visit traditional Hainanese restaurants to learn the original flavour of the dish so as to recreate the old taste. 海南猪排是早年海南厨师融会贯通,吸取传统西餐的精髓,融入本地元素及食材所创制出来的南洋风味西餐。主持人王禄江和厨师胡敬恒走访老字号海南餐馆,了解海南猪排的最初风味,以还原古早滋味的海南猪排。

Ep 1 Hainanese Pork Chop 海南猪排

Hainanese Pork Chop is created by early Hainanese chefs in Nanyang by absorbing the essence of traditional Western food & infusing local elements & ingredients. Host Bryan & Chef Justin visit traditional Hainanese restaurants to learn the original flavour of the dish so as to recreate the old taste. 海南猪排是早年海南厨师融会贯通,吸取传统西餐的精髓,融入本地元素及食材所创制出来的南洋风味西餐。主持人王禄江和厨师胡敬恒走访老字号海南餐馆,了解海南猪排的最初风味,以还原古早滋味的海南猪排。

Ep 2 Satay Bee Hoon 沙爹米粉
45 mins

Satay Bee Hoon is a traditional Teochew delicacy that is seemingly humble but has complicated preparation process. Host Kym & Chef Dylan visit local Satay Bee Hoon stalls to learn the production method of the dish in early years & ingredients needed for satay sauce & try to recreate the old taste. 沙爹米粉是本地潮州人的传统美食。看似不起眼的美食,背后却有着繁琐的准备工序。主持人鐘琴和厨师王顺平拜访本地沙爹米粉摊档,理清早年沙爹米粉的制作方法与沙爹酱的所需食材,试图重现沙爹米粉的古早风味。

Ep 2 Satay Bee Hoon 沙爹米粉

Satay Bee Hoon is a traditional Teochew delicacy that is seemingly humble but has complicated preparation process. Host Kym & Chef Dylan visit local Satay Bee Hoon stalls to learn the production method of the dish in early years & ingredients needed for satay sauce & try to recreate the old taste. 沙爹米粉是本地潮州人的传统美食。看似不起眼的美食,背后却有着繁琐的准备工序。主持人鐘琴和厨师王顺平拜访本地沙爹米粉摊档,理清早年沙爹米粉的制作方法与沙爹酱的所需食材,试图重现沙爹米粉的古早风味。

Ep 3 Hakka Abacus Seed 客家算盘子
44 mins

Hakka Abacus Seed is a traditional dish eaten by the Hakka people in Dapu during festivals. This dish has a nice signification and profound cultural heritage. Host Bryan and Chef Brandon visit traditional eateries and Hakka foodies, so as to attempt to recreate the old taste of Hakka Abacus Seed.客家算盘子是大埔客家人逢年过节必吃的传统美食。这道传统美食有着美好的寓意和深厚的文化底蕴。主持人王禄江和厨师傅伟康拜访老字号餐馆、摊档和客家美食家,尝试重现客家算盘子的古早滋味。

Ep 3 Hakka Abacus Seed 客家算盘子

Hakka Abacus Seed is a traditional dish eaten by the Hakka people in Dapu during festivals. This dish has a nice signification and profound cultural heritage. Host Bryan and Chef Brandon visit traditional eateries and Hakka foodies, so as to attempt to recreate the old taste of Hakka Abacus Seed.客家算盘子是大埔客家人逢年过节必吃的传统美食。这道传统美食有着美好的寓意和深厚的文化底蕴。主持人王禄江和厨师傅伟康拜访老字号餐馆、摊档和客家美食家,尝试重现客家算盘子的古早滋味。

Ep 4 Teochew Fishball Noodle 潮州鱼丸面
45 mins

Fishball Noodle is a local traditional Teochew dish. Host Kym & Chef Wu Si Han visit traditional eateries to learn the history & evolution of Fishball Noodle. To recreate the original version & taste of the dish, Chef Wu uses Ikan Parang & yellowtail fish to make fish balls & rice milk for noodles. 鱼丸面是本地潮州人的传统美食之一。鐘琴和厨师伍思翰走访本地老字号餐馆和摊档,了解鱼丸面的历史和演变过程,最后伍师傅更以西刀鱼和黄尾鱼来制作鱼丸,还以米浆蒸制粿条,重现鱼丸面的最初版本和味道。

Ep 4 Teochew Fishball Noodle 潮州鱼丸面

Fishball Noodle is a local traditional Teochew dish. Host Kym & Chef Wu Si Han visit traditional eateries to learn the history & evolution of Fishball Noodle. To recreate the original version & taste of the dish, Chef Wu uses Ikan Parang & yellowtail fish to make fish balls & rice milk for noodles. 鱼丸面是本地潮州人的传统美食之一。鐘琴和厨师伍思翰走访本地老字号餐馆和摊档,了解鱼丸面的历史和演变过程,最后伍师傅更以西刀鱼和黄尾鱼来制作鱼丸,还以米浆蒸制粿条,重现鱼丸面的最初版本和味道。

Ep 5 Teochew Braised Duck Rice 潮州卤鸭饭
46 mins

Braised duck is a traditional Teochew dish & Teochew Braised Duck Rice is a local classic dish. Bryan & Chef Leon learn the tricks shared by the traditional eatery owners on how to remove fishy smell of duck meat & making the master stock & try to recreate the old taste of Teochew Braised Duck Rice. 卤鸭是传统的潮州美食,而潮州卤鸭饭则是本地经典的市井美食。王禄江和厨师林纯隆透过老字号店家和摊主们的分享,掌握了去除鸭膻味的窍门和潮州卤水的做法,并尝试还原潮州卤鸭饭的古早滋味。

Ep 5 Teochew Braised Duck Rice 潮州卤鸭饭

Braised duck is a traditional Teochew dish & Teochew Braised Duck Rice is a local classic dish. Bryan & Chef Leon learn the tricks shared by the traditional eatery owners on how to remove fishy smell of duck meat & making the master stock & try to recreate the old taste of Teochew Braised Duck Rice. 卤鸭是传统的潮州美食,而潮州卤鸭饭则是本地经典的市井美食。王禄江和厨师林纯隆透过老字号店家和摊主们的分享,掌握了去除鸭膻味的窍门和潮州卤水的做法,并尝试还原潮州卤鸭饭的古早滋味。

Ep 6 Hakka Salt Baked Chicken 客家盐焗鸡
44 mins

Hakka Salt Baked Chicken is a traditional Hakka dish that uses salt to marinate & is baked with hot salt. The dish is created by Hakka ancestors in order to preserve food. Host Kym & Chef Jeremmy visit traditional eateries & Hakka foodies so as to recreate the old taste of Hakka Salt Baked Chicken. 客家盐焗鸡是以盐腌和热盐焗制而成的一道客家传统美食,是客家先民为了保存食物,发挥巧思妙想,制作出来的美食。主持人鐘琴和厨师詹伟健寻访老字号餐馆和客家美食专家,尝试还原客家盐焗鸡的古早风味。

Ep 6 Hakka Salt Baked Chicken 客家盐焗鸡

Hakka Salt Baked Chicken is a traditional Hakka dish that uses salt to marinate & is baked with hot salt. The dish is created by Hakka ancestors in order to preserve food. Host Kym & Chef Jeremmy visit traditional eateries & Hakka foodies so as to recreate the old taste of Hakka Salt Baked Chicken. 客家盐焗鸡是以盐腌和热盐焗制而成的一道客家传统美食,是客家先民为了保存食物,发挥巧思妙想,制作出来的美食。主持人鐘琴和厨师詹伟健寻访老字号餐馆和客家美食专家,尝试还原客家盐焗鸡的古早风味。

Ep 7 Rojak 罗惹
44 mins

Rojak, a "hodgepodge" snack that is very popular among locals, is said to be a Chinese salad with a Nanyang flavour. Host Bryan & Chef Genevieve visit traditional Rojak stalls as well as a youtiao factory, so as to recreate the old taste of Rojak based on research and inquiries from various parties. 深受国民喜爱的“大杂烩”小吃罗惹,可说是一种带有南洋风味的华人沙拉。主持人王禄江和厨师李昕霓不仅前往多家老字号罗惹摊档,更走访了油条工厂,通过多方打听和各方面的资料搜集,试图重现罗惹的古早滋味。

Ep 7 Rojak 罗惹

Rojak, a "hodgepodge" snack that is very popular among locals, is said to be a Chinese salad with a Nanyang flavour. Host Bryan & Chef Genevieve visit traditional Rojak stalls as well as a youtiao factory, so as to recreate the old taste of Rojak based on research and inquiries from various parties. 深受国民喜爱的“大杂烩”小吃罗惹,可说是一种带有南洋风味的华人沙拉。主持人王禄江和厨师李昕霓不仅前往多家老字号罗惹摊档,更走访了油条工厂,通过多方打听和各方面的资料搜集,试图重现罗惹的古早滋味。

Ep 8 Cantonese Fried Hor Fun 广东炒河粉
45 mins

Fried Hor Fun is one of the timeless Cantonese traditional delicacies. The usual local Fried Hor Fun is either the dry or wet version. Host Kym & Chef Alvin visit traditional restaurants & eateries as well as a Hor Fun factory, & finally recreate a plate of Fried Hor Fun full of wok hei & old taste. 炒河粉是历久不衰的广东传统美食之一。本地常见的炒河粉普遍分为干炒河粉及湿炒河粉。主持人鐘琴和厨师梁国伦拜访老字号酒家和食肆,也前往河粉制作厂一探究竟,最终还原出一盘镬气十足的古早味炒河粉。

Ep 8 Cantonese Fried Hor Fun 广东炒河粉

Fried Hor Fun is one of the timeless Cantonese traditional delicacies. The usual local Fried Hor Fun is either the dry or wet version. Host Kym & Chef Alvin visit traditional restaurants & eateries as well as a Hor Fun factory, & finally recreate a plate of Fried Hor Fun full of wok hei & old taste. 炒河粉是历久不衰的广东传统美食之一。本地常见的炒河粉普遍分为干炒河粉及湿炒河粉。主持人鐘琴和厨师梁国伦拜访老字号酒家和食肆,也前往河粉制作厂一探究竟,最终还原出一盘镬气十足的古早味炒河粉。

Ep 9 Teochew Pig Organ Soup 潮州猪杂汤
46 mins

Teochews like the taste of fresh pig organs & pickled vegetables in the pig organ soup. With changes in eating habits, will this dish be able to keep the old taste? Host Kym & Chef Edmund visit traditional stalls to search for the rare ingredients & recreate the old taste of Teochew Pig Organ Soup. 潮州人品尝猪杂汤,吃的是猪杂的鲜,喝的是咸菜带出的酸甜。随着人们的饮食习惯的改变,潮州猪杂汤还能保有多少古早味?主持人鐘琴和厨师吴昌洋拜访老字号摊档,寻找不易取得的食材,尝试重现潮州猪杂汤的古早滋味。

Ep 9 Teochew Pig Organ Soup 潮州猪杂汤

Teochews like the taste of fresh pig organs & pickled vegetables in the pig organ soup. With changes in eating habits, will this dish be able to keep the old taste? Host Kym & Chef Edmund visit traditional stalls to search for the rare ingredients & recreate the old taste of Teochew Pig Organ Soup. 潮州人品尝猪杂汤,吃的是猪杂的鲜,喝的是咸菜带出的酸甜。随着人们的饮食习惯的改变,潮州猪杂汤还能保有多少古早味?主持人鐘琴和厨师吴昌洋拜访老字号摊档,寻找不易取得的食材,尝试重现潮州猪杂汤的古早滋味。

Ep 10 Hokkien Five Spices Bak Chang 福建五香肉粽
44 mins

Hokkien Five Spices Bak Chang is the most popular among various traditional bak chang. The savoury glutinous rice, pork & the five spices are the soul of this dish. Host Bryan & Chef Alvin analyse & reveal the secrets of the flavours & try to recreate the old taste of Hokkien Five Spices Bak Chang. 在不同口味的传统粽子中,福建五香肉粽最广为人知。咸香入味的糯米和猪肉,还有香气逼人的五香粉,是福建五香肉粽的灵魂。主持人王禄江和厨师施勇耀将层层剖析,揭晓美味的秘密,并尝试还原福建五香肉粽最初的味道。

Ep 10 Hokkien Five Spices Bak Chang 福建五香肉粽

Hokkien Five Spices Bak Chang is the most popular among various traditional bak chang. The savoury glutinous rice, pork & the five spices are the soul of this dish. Host Bryan & Chef Alvin analyse & reveal the secrets of the flavours & try to recreate the old taste of Hokkien Five Spices Bak Chang. 在不同口味的传统粽子中,福建五香肉粽最广为人知。咸香入味的糯米和猪肉,还有香气逼人的五香粉,是福建五香肉粽的灵魂。主持人王禄江和厨师施勇耀将层层剖析,揭晓美味的秘密,并尝试还原福建五香肉粽最初的味道。

Ep 11 Cantonese Siew Lup Rice 广东烧腊饭
45 mins

Siew Lup is a famous delicacy that was originated from Guangdong. Host Bryan & Chef Eddie visit traditional Siew Lup stalls to learn more about Siew Lup specialty shop & Siew Lup rice stalls. They decide to use their DIY grill oven made from oil tin to try to recreate the old taste of Siew Lup rice. 烧腊是源自于中国广东的著名食品,也是本地的国民美食之一。主持人王禄江和厨师黄俊兴走访烧腊老字号,了解承接烧猪订单的烧腊店和专卖烧腊饭的摊档的异同。最后,他们决定以油桶自制烧炉,尝试还原烧腊饭的古早味。

Ep 11 Cantonese Siew Lup Rice 广东烧腊饭

Siew Lup is a famous delicacy that was originated from Guangdong. Host Bryan & Chef Eddie visit traditional Siew Lup stalls to learn more about Siew Lup specialty shop & Siew Lup rice stalls. They decide to use their DIY grill oven made from oil tin to try to recreate the old taste of Siew Lup rice. 烧腊是源自于中国广东的著名食品,也是本地的国民美食之一。主持人王禄江和厨师黄俊兴走访烧腊老字号,了解承接烧猪订单的烧腊店和专卖烧腊饭的摊档的异同。最后,他们决定以油桶自制烧炉,尝试还原烧腊饭的古早味。

Ep 12 Teochew Kueh 潮州粿
46 mins

Teochew kueh plays an important part in the Chaoshan food culture. Teochew kueh is indispensable in most festivals, worshipping rituals or weddings & funerals. There are many Teochew Kuehs, but host Kym & Chef Bill will focus on trying to recreate the old taste of Soon Kueh, Png Kueh & Chi Kak Kueh. 潮州粿是潮汕饮食文化里重要的一部分,举凡逢年过节、酬神祭祖或是婚丧嫁娶,都少不了潮州粿品的踪迹。潮州粿种类繁多,主持人鐘琴和厨师何玉彪将着重在笋粿、饭粿和鼠壳粿上,并尽可能地重现当中的古早滋味。

Ep 12 Teochew Kueh 潮州粿

Teochew kueh plays an important part in the Chaoshan food culture. Teochew kueh is indispensable in most festivals, worshipping rituals or weddings & funerals. There are many Teochew Kuehs, but host Kym & Chef Bill will focus on trying to recreate the old taste of Soon Kueh, Png Kueh & Chi Kak Kueh. 潮州粿是潮汕饮食文化里重要的一部分,举凡逢年过节、酬神祭祖或是婚丧嫁娶,都少不了潮州粿品的踪迹。潮州粿种类繁多,主持人鐘琴和厨师何玉彪将着重在笋粿、饭粿和鼠壳粿上,并尽可能地重现当中的古早滋味。

Ep 13 Hokkien Ngoh Hiang Fritters (Finale 大结局)
45 mins

Ngoh hiang fritters, a common term for a variety of fried snacks, were first sold by the Hokkiens. Production process is tedious & time consuming due to rich selection of ingredients. Host Bryan & Chef Melvyn visit traditional stalls to find & recreate the old taste of Hokkien Ngoh Hiang Fritters. 在本地,五香贯肠是多元小吃及炸物的统称。据说,极具特色的五香贯肠,先是由福建人售卖。由于选料丰富,因此制作过程耗时费力。主持人王禄江和厨师李尚滨寻访老字号摊档,试图寻找和重现五香贯肠的古早味。

Ep 13 Hokkien Ngoh Hiang Fritters (Finale 大结局)

Ngoh hiang fritters, a common term for a variety of fried snacks, were first sold by the Hokkiens. Production process is tedious & time consuming due to rich selection of ingredients. Host Bryan & Chef Melvyn visit traditional stalls to find & recreate the old taste of Hokkien Ngoh Hiang Fritters. 在本地,五香贯肠是多元小吃及炸物的统称。据说,极具特色的五香贯肠,先是由福建人售卖。由于选料丰富,因此制作过程耗时费力。主持人王禄江和厨师李尚滨寻访老字号摊档,试图寻找和重现五香贯肠的古早味。

Additional Information

Old Taste Detectives S3
Released2022
Genresfood, info-ed
Seasons3
Suitable For All Ages