The travel-cooking show opens with Korean-American chef David Chang making instant ramen dishes and tsukemen. He also travels to Japan to taste original tsukemen and tour a noodle factory. Food scientist Harold McGee also explains alkalinity and its role in ramen.
In San Sebastian, Puerto Rico, David Chang discusses pork bushi and prepares pork belly and tonkotsu. Later, he and comedian Aziz Ansari head to Montreal to enjoy a fried bologna sandwich at Wilensky's.
The Spanish influence on David Chang's career is explored with help from two of his idols: chefs Juan Mari Arzak and Andoni Aduriz. He also makes fideos, a salt-cod omelet and, with chef Albert Adrià, a sponge cake.