- Ginger-Orange Crepe Flambe
- Patricia Yeo's Char Siew with Orange-Miso Glaze
- Orange Squab with Fennel Carrots and Orange-Star Anise Syrup
- Pressure-Cooked Shortribs with Root Vegetables
- Michelle Bernstein's Thai Basil and Butter Contessa Head-on Shrimp
- Braised Lamb Shank with Clementine Marmalade
- Black Pepper Teriyaki Chicken and Pineapple Satays
- Galangal Braised Pork 'Osso Bucco'