Celebrated chef Luke Nguyen continues his culinary journey across the Greater Mekong region of Southeast Asia, travelling to Laos, Cambodia and Vietnam’s Mekong Delta. In this episode Luke's trip begins in Vientiane, the laid-back capital of Laos. Exploring the morning market, he finds everything from the unusual to the bizarre. Here Luke cooks a traditional steamed fish in front of local traders, before heading to Vientiane's most famous noodle restaurant to prepare one of Lao's staple dishes, Laap Moo

In this episode Luke heads north to Laos' 'food capital', Luang Prabang, where he explores the city's fresh produce markets and unique cottage industries, trying his hand at making buffalo patties.

In this episode Luke stays in Luang Prabang to join the biggest New Year’s celebrations in the country.

In this episode Luke heads to Laos' southern tip to the 4000 Islands, where fishing takes on a whole new meaning. On the Island of Don Khon, Luke learns the art of making the fish staple 'Padhek'.

In this episode Luke crosses the Mekong River into Cambodia and the ancient city of Siem Reap. There he explores the revered temples of Angkor Wat and meets local chefs to learn traditional Khmer dishes.

In this episode Luke travels to Cambodia's bustling capital city, Phnom Penh, where he finds some unusual treats to eat, including a local delicacy, deep-fried tarantulas

In this episode Luke travels to the seaside towns of Kep and Kampot to experience their delectable seafood and world-famous pepper. There he teams up with a local fisherwoman at the seafood markets.

Luke enjoys a weekend of food and sun in the seaside town of Kep before heading across the border to Chau Doc in Vietnam. Starting beachside, Luke cooks a tasty barbequed squid.

Luke visits the floating villages of Chau Doc and Cai Be to cook some intriguing local dishes. He starts his journey on the Hue River where he cooks a caramelised basa fish dish.

In the final episode, Luke meets up with his parents to cook a meal and try some of the creepiest critters he’s ever eaten. Luke cooks with his mum and dad in Cai Be aboard a houseboat, they talk about what it was like to travel to Australia as refugees. Luke then visits some local cottage industries to learn the art of making "pop rice" and refined Mekong salt. Travelling to his final destination, Ben Tre, Luke explores the region’s fascinating coconut industry and tastes its famous bat congee dish. In a final test of his manhood, Luke eats a live coconut worm before reflecting on his culinary journey through the Greater Mekong.