Chef on Fire

South Korean chef Jung Ji Sun faces off against Japan's Kawagoe Tatsuya in a traveling culinary showdown that spans the island of Taiwan.

Kawagoe Tatsuya and Jung Ji Sun head to Dongdamen Night Market to explore local ingredients, such as unopened daylily buds, and fusion cooking.

The Japanese and South Korean teams arrive at a fish market, where they face a series of challenges to secure the best ingredients for the next cook-off.

The Japanese and Korean teams face off in a West Market battle, where they must prove their culinary and sales expertise to double their takeout revenue.

The teams head to Kaohsiung's Port Warehouse No. 2, where they showcase dragon-tiger groupers and water lilies in this high-stakes clash of cuisines.

Guest chefs Jade Chang and Chou Hsiao-han join the competing teams to create Shanhua beef dishes using the unique flavors of Tainan.

Japan's Toyoda Katsunari and South Korea's Wayne Huang travel to a crocodile farm and get creative with green bamboo shoots to create children's meals.