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Chef Eric goes to Poland to find out about the enduring demand for bubble tea. He uncovers a link between the amusing beverage and Taiwan's vibrant entrepreneurial spirit of the 1980s.

Chef Eric goes from Germany to Taiwan on a mission to reveal the significant connection between Taiwanese people and the dishes that reflect their cultural heritage.

Chef Eric delves into Taiwan's all-day food scene and discovers a bubbling cauldron of creativity that influences even karaoke lounges. He meets a Taiwanese woman in Turkey who puts a local twist on traditional Taiwanese street food.

Chef Eric goes on a quest to find the origins of braised pork rice, a timeless dish that has long been a favorite for the working class of Taiwan.

Chef Eric explores Taiwanese-style breakfast, which is a blend of various food items. As he indulges in the rich tapestry of dishes, he discovers not only the intricate flavors but also fond memories from a generation that has passed.

Chef Eric examines traditional and modern vegetarian dishes from Taiwan. He travels from Bangkok to Taipei and embarks on a search for enlightenment through the array of flavors of vegetarian recipes.

Chef Eric shows his culinary skills as he prepares beef noodle soup and takes on the task of revealing how cows have transformed Taiwanese cuisine.

The gastronomy culture of Taiwan has taken inspiration from Chinese, Japanese and even Euro-American cuisines for over a century. Chef Eric travels to Paris to find out how a new breed of Taiwanese chefs use their natural skills for fusion food.