Chef Wong, deputy chef of Maxim's Chinese Cuisine, perfectly utilizes both the stems and florets of broccoli to create an appetizer and a healthy vegetable dish! The broccoli shoots, after peeling, can be made into Pickled Broccoli Shoots, which are sweet, sour, and crunchy—perfect for summer! The leftover chicken bones from the emperor chicken are used to make a rich broth, creating Broccoli In Chicken Bone Broth, which is fresh and nutritious!

Beef trimmings, beef tongue tips, and leftover sushi rice should not go to waste! Check out how Chef Kee and Sharon from Genki Sushi use these ingredients to create a Japanese Sukiyaki Beef Riceball! Finding the best cooking method for each ingredient is a way to treasure food. Boldly try new things, as scraps can transform into delicious dishes!

How many flavors can a chicken have? Chef Wong from Maxim's Chinese Cuisine is working magic to transform an emperor chicken into multiple delicious dishes! With the Chinese cuisine's wisdom of utilizing food ingredients, he created two appetizing dishes: Sweet and Sour Chicken, and Crispy Chicken Skin!

Bothered by the crumbs when you eat egg roll? Let us step in to save your day! Chefs Pui, Chau, and Hei from Maxim's Cakes creatively used leftover baking materials— egg roll crumbs, sponge cake base, and croissant bites to make Cheese Croissant Tart, perfectly giving these ingredients a second life!

Ever tried a crispy chilli oil? William and his team from Maxim's Food Factory creatively upcycle bread crusts from the factory's daily production, baking them into tiny, crunchy crisps! Stir-fried with chilli and chicken oil, the crispy bread crusts elevated the chilli oil into a must-try sauce with rich aroma and a unique texture!

In this episode, Chef Cheung from Maxim's Catering Services saves leftover beef tongue tips, creating a Japanese-style Braised Beef Tongue and Onsen Tamago Don! The tongue tip may appear not as soft and tender, but through skillful dicing and steaming, it can be softened. Then, with a special sauce stir-fried for seasoning, it transforms into a top-notch flavorful dish to go with rice!

Grandma's golden saying: If you can eat it, don't waste it! Even the brewed tea leaves shouldn't be wasted! Chefs Tung, Choi & Fung from Maxim's Cakes created the Lemon Tea Muffin using leftover black tea leaves and imperfect hearty pastries, perfectly showcasing their food-saving wisdom!

Calling all Siumai lovers! Kim and Joyce from Uo-Show turned seafood trimmings from salmon, red shrimp and squid into Siumai filling, and deep-fry until it's crispy and yum. Truly a gourmet and a food saver!

Who said leftover rice can only be stir-fried? Sam, Senior Sous Chef from Maxim's Western Cuisine, is getting creative and crafting Milk Rice Gelato out of surplus rice! The stickiness of rice is perfect for making ice cream, and it's a great way to reduce food waste while cooling off!