Order Up With Hudson Yang

Hudson starts his culinary journey in Los Angeles as he learns from Kim Vu and Martin Yan. He covers the basics in the kitchen, sharpens his culinary skills, and creates an artistic dish for Randall Park and his `Fresh Off the Boat' co-stars.

Houston is known as the land of smokehouses and barbecue. With the help of `MasterChef' winner Christine Ha, Hudson learns all about the fusion techniques needed to smoke meat, grill fajitas and create barbecue using a wok.

In New Orleans, Hudson learns about Creole and Cajun flavours from Li'l Dizzy's Cafe and Galatoire's fine-dining restaurant. After these lessons, he must prepare a soul food creation that will please his toughest critic yet.

In Los Angeles, Hudson explores nose-to-tail dining as he learns about the obstacles involved in cooking every part of an animal. This sustainable way of cooking is definitely not for the squeamish, but it's worth it.

Hudson goes to Singapore to learn everything he needs to know about noodle-making and Asian ingredients. As he dives into this cultural staple, he faces challenges in both prepping and cooking that will test his skills.

Hudson Yang aims to find out everything he can about the different spices and ingredients that constitute an authentic Indian curry. In addition, he also seeks out elevated renditions of curry ranging from burgers to fish heads.

From floating fish farms to plucking fresh greens from a garden, Hudson continues his culinary journey through Singapore and finds out how local ingredients make their way from farm to table. He even faces an unexpected reptilian ingredient.

In his final days in Singapore, Hudson explores modern interpretations of traditional recipes, creates a menu for the US Ambassador, learns from a Michelin-starred chef, and cooks for some local celebrities.