港人善於變化創新，廚師們會將西餐做法融入粵菜中。蝦多士是代表美食，祥仔向私房菜總廚請教竅門。
鮑魚、海參、鵝肝都是矜貴食材，三合一製成佳餚，宴客時極具體面。
把蝦膠釀入遼參中先蒸後炸，成為「刁草蟹肉燴遼參」，祥仔學煮時卻出現「甩漏」？
某冰室的菠蘿油深受客人愛戴、一間茶餐廳的蛋撻因擁有128層的酥皮而獲追捧，兩款港式滋味亦俘虜了祥仔胃口。
另外，祥仔要請保哥擔任助廚，幫他重現祥媽的拿手菜「百花釀豆卜」。
Hong Kong people are good at change and innovation, and chefs will incorporate Western food practices into Cantonese cuisine. Shrimp toast is a representative delicacy, and Xiangzi asked the chef of Private Kitchen for tips.
Abalone, sea cucumber, and foie gras are all precious ingredients that can be made into a delicacy, which is very dignified when entertaining guests.
The shrimp gelatin was stuffed into ginseng, steamed and then fried to become "Crab Meat Stewed Ginseng". However, when Xiangzi was learning to cook it, something "drained"?
The pineapple oil at a certain ice house is loved by customers, and the egg tarts at a tea restaurant are popular because of their 128 layers of meringue. Two Hong Kong-style flavors have also captured Xiang Zai's appetite.
In addition, Xiang Zai wants to hire Brother Bao as his assistant chef to help him recreate Xiang's mother's signature dish "Bai Hua Yong Tou Pu".
