John Torode finds himself in the Las Vegas of Asia: Macau. A former Portuguese colony, influences on Macanese cuisine come from all over the globe which is how John finds himself crying "tears of culinary joy" at one of the spiciest dishes so far: African Chicken. Continuing exploring Macau's culinary influences John samples a Portuguese custard tart perfected by an English Lord (in name only) with delicious results. Later John is shown how even the least tempting of cuts can be transformed into a delicious and hearty stew by chef Jose. Inspired John gives us a class in transforming prawns in to a show stopping dish.