One of the 20 smallest countries in the world, Singapore is just a dot on the map -- but there are no shortages of foodies and fascinating instant noodle stories on this little island state. Kai and his chopsticks are in for a major chomp session! Kai tracks down Chef David Yip of Shermay's Cooking School to learn about Singapore's migrant beginnings, evolution of the city's fusion food culture and how instant noodles came to be part of this culinary heritage. Journeying to the far west of island, Kai makes the trip to Tat Hui Foods, the local champion of non-MSG, non-fried instant noodles under the homegrown brand Koka. With hugely signature local flavours like Laksa, Koka is making noodle waves abroad besides feeding hungry bellies on this island. Also in order -- a chat with food blogger Catherine Ling, some instant noodle cooking tips from Chef Bob of Sedap Corner and a visit to the home of cookbook author Mami Asmah Laili.