A umami-packed squid ink paired with the flavourful heat of chili and spices is the highlight of Chef Martin Yan’s first dish Steamed Squid with Squid Ink Sambal, paired with his Grilled Lamb with Wild Betel Leaves. He welcomes Debbie Wong into his kitchen as they work together on her Hong Kong inspired Chicken “Eggs” paired with her Dad’s secret Coriander Sauce. Not forgetting dessert, it’s Chef Yan’s version of the popular Thai Red Rubies with Coconut Milk.