Chef Alvin Leung and Eric Chong take a trip to Guangzhou where they explore the food of Hong Kong, with its Cantonese and British roots.

Alvin and Eric travel to Shunde, one of the cradles of Cantonese cuisine, situated at the center of the Pearl River Delta, between Guangzhou and Hong Kong.

The team explore dishes honed over the years to adapt to local palettes and ingredients, from fine-dining establishments to a Portuguese-influenced restaurant.