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Mark begins his exploration of Singapore’s diverse cuisine through meals cooked by a fine dining pioneer, a Michelin-starred chef, and a son dedicated to keeping his father’s legacy alive through food.
Mark begins his exploration of Singapore’s diverse cuisine through meals cooked by a fine dining pioneer, a Michelin-starred chef, and a son dedicated to keeping his father’s legacy alive through food.
Mark explores his own heritage through the rich culinary history of Singapore’s Chinese immigrant community, sampling traditional and modern Chinese fine dining dishes along with an iconic Singaporean street food staple.
Mark explores his own heritage through the rich culinary history of Singapore’s Chinese immigrant community, sampling traditional and modern Chinese fine dining dishes along with an iconic Singaporean street food staple.
After meeting renowned pioneer Chef Violet Oon, Mark dives head-first into the world of Peranakan cuisine, sampling dishes influenced by Chinese, Malay, and Indonesian techniques.
After meeting renowned pioneer Chef Violet Oon, Mark dives head-first into the world of Peranakan cuisine, sampling dishes influenced by Chinese, Malay, and Indonesian techniques.
Mark explores the flavors of Modern Singapore cuisine through dishes prepared by a new generation of chefs before sampling a beloved staple of traditional street-food.
Mark explores the flavors of Modern Singapore cuisine through dishes prepared by a new generation of chefs before sampling a beloved staple of traditional street-food.
Mark pays a visit to Little India, where traditional flavors and modern dishes bring the cultural history of Singapore’s South Asian community to life.
Mark pays a visit to Little India, where traditional flavors and modern dishes bring the cultural history of Singapore’s South Asian community to life.
Driven by his burning passion for food cooked over an open flame, Mark visits a legendary yakitori grill, a top-rated barbecue joint, and a hawker stand selling Hainanese-style satay.
Driven by his burning passion for food cooked over an open flame, Mark visits a legendary yakitori grill, a top-rated barbecue joint, and a hawker stand selling Hainanese-style satay.
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