In this episode, Adam catches up with a cousin from his father's side of family, to learn how he has been making Hainanese chicken rice for over 30 years. He also visits Curate restaurant, to see one of France's most decorated chefs cooking France's most famous chicken. The experience also inspires his quest to create his Salute to Singapore banquet menu for the feast that will happen in just six weeks' time - let the food adventures begin.