Most salt in Asia is produced through the evaporation of seawater in coastal areas. This episode sees Christine learning firsthand the very challenging ‘how to’ of harvesting sea salt in Thailand’s dramatically beautiful salt fields. Cushing visits the area’s most unusual market that is regularly disrupted by the Maeklong Railway going right through its center! She cooks alongside chefs preserving traditional Chinese cuisine in Bangkok, and at Singapore’s oldest Chinese restaurant, Spring Court, Christine discovers Singapore Chinese cuisine and meets with culinary legend; Madam Soon.