In this episode, Adam's Salute to Singapore banquet dinner quest continues as he goes in search of inspiration for a meat dish. Adam happens to be in town at the end of Ramadan, so he meets up with a local Muslim family, who not only show him how to cook an authentic beef rendang, but also include him in their day-long Hari Raya celebration and feast.

This week, Adam starts at the National Gallery of Singapore, where amongst the artworks is a restaurant called National Kitchen by Violet Oon. Violet is a Peranakan food legend, and her restaurant here helps to tell the story of Singapore through the menu she has created.

Adam goes in search of the best seafood that Singapore has to offer. His journey begins inside the Marina Bay Sands integrated resort complex, where some of the world's most celebrated celebrity chefs have opened eateries. The list includes Australia's very own chef Tetsuya Wakuda, who in 2010 opened Waku Ghin here. Adam then goes offshore from Singapore, to a kitchen on the water near the national park island of Pulau Ubin. Here he shows us how to cook one of the most quintessentially Singaporean dishes, chilli crab.