Bak Kwa is one of the most popular delicacies in Singapore during the Chinese New Year. To understand why the delicacy is a must-have for the festive season, Cavin Soh visits an established store selling the tasty Chinese dried meat with local chef Daniel Sia. Having enjoyed his slices of Bak Kwa, Cavin sets off to discover the various and complex processes that are required to produce these distinctive treats. Returning to the kitchen, Cavin reconvenes with Daniel who uses Bak Kwa as his cooking inspiration and dishes up the Japanese-inspired gourmet meat takoyaki.