Martin explores culinary treasures of Penang, a World Heritage City and a true cultural and historical gem. At Georgetown he drops by the legendary Ghee Hiang, the iconic pastry maker whose trademark dates back 160 years. At a traditional Nyonya rice cake factory Martin witnesses a most unusual way to squeeze out the air from the cake dough. At the classic 1881 Hotel Martin learns a special wok-seared rib recipe from the local chef.