This week Ming combines the satisfying flavors of black lychee tea and brown sugar for his recipes. In the kitchen, Ming creatively uses a foil-lined wok as a smoker for his Tea Smoked Brown Sugared Salmon. He also cooks up an appetizing Caramelized Tea-Coated Butterfish with Scallion Couscous, which is followed by a refreshing, cool treat- Black Lychee Tea Granita. Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio to create her tasty "All-In- One" Pan Fried Duck Breast.