Crash Course Cuisine with Hudson Yang

Hudson needs to beef up his culinary foundations before making an artistic dish for his Fresh Off the Boat co-stars.

Hudson travels to the land of fire and smoke – Houston, Texas – where he learns skills like slow cooking and how to use a wok.

Hudson heads to New Orleans, Louisiana, to learn generations of flavors and spices from Creole and Cajun cuisines.

Hudson steps way out of his comfort zone as he investigates one of the newest (or oldest) culinary crazes to sweep the world: nose-to-tail dining.

Hudson flies to Singapore, where he challenges himself to take a deep dive into an Asian staple — noodles — creating dishes from scratch.

Hudson discovers innovative ways curry can be elevated and re-invented in Singapore, such as a curry burger and fish-head curry.

Continuing his journey in Singapore, Hudson will travel land and sea to source locally harvested produce for his dishes.

Hudson explores modern interpretations of traditional recipes before creating a bespoke menu for the U.S. ambassador to Singapore.