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Season 2
Chef Ross Lusted and his team, including head chef Daniel Leyva from Colombia, present their unique cooking approach centred around elemental themes, steam, fire and smoke.
Chef Ross Lusted and his team, including head chef Daniel Leyva from Colombia, present their unique cooking approach centred around elemental themes, steam, fire and smoke.
Legend Tetsuya is in his element in his two Michelin starred Waku Ghin at the iconic Marina Bay Sands in Singapore.
Legend Tetsuya is in his element in his two Michelin starred Waku Ghin at the iconic Marina Bay Sands in Singapore.
2x3
Kubu & Sawar Terrace: Mandapa By Ritz Carlton Reserve, Bali
Episode overview
Indonesian chef Bayu looks young but his experience belies his years. He firmly believes that Indonesian chefs will take on the culinary world and be the next best thing.
Indonesian chef Bayu looks young but his experience belies his years. He firmly believes that Indonesian chefs will take on the culinary world and be the next best thing.
From the hustle and bustle of the Crown's ground floor TWR, the hosts make their way up to a tiny and very exclusive culinary gem.
From the hustle and bustle of the Crown's ground floor TWR, the hosts make their way up to a tiny and very exclusive culinary gem.
Nancy Silverton, the founder, owner and executive chef at Osteria Mozza, is considered a national treasure by the American culinary elite.
Nancy Silverton, the founder, owner and executive chef at Osteria Mozza, is considered a national treasure by the American culinary elite.
Explores the the modern Indonesian cuisine of late Balinese chef Agung Gede.
Explores the the modern Indonesian cuisine of late Balinese chef Agung Gede.
Back in Sydney Harbour, Ross and Dan show the preparation of live pippies vadouvan with roasted chickpeas and curry leaves.
Back in Sydney Harbour, Ross and Dan show the preparation of live pippies vadouvan with roasted chickpeas and curry leaves.
The team begin with some cocktails in a gorgeous tearoom, and then move onto the adjoining Silks, where it gets serious.
The team begin with some cocktails in a gorgeous tearoom, and then move onto the adjoining Silks, where it gets serious.
Oku and Jakarta's iconic Hotel Kempinski represent Indonesia's remarkable progress as a nation since WWII. Located in the dead centre of a city of 12 million, the hotel is a luxury haven with a deep culinary soul.
Oku and Jakarta's iconic Hotel Kempinski represent Indonesia's remarkable progress as a nation since WWII. Located in the dead centre of a city of 12 million, the hotel is a luxury haven with a deep culinary soul.
While the venue of chef Alessandro's A'Mare restaurant is modern, the service is styled in the old ways. In the restaurant's busy kitchen, chef Phil delves into the preparation of Alessandro's signatures.
While the venue of chef Alessandro's A'Mare restaurant is modern, the service is styled in the old ways. In the restaurant's busy kitchen, chef Phil delves into the preparation of Alessandro's signatures.
The brainchild of Hong Kong impresario Malcolm Wood, this place is a Michelin-starred work of art both in a culinary and aesthetic sense.
The brainchild of Hong Kong impresario Malcolm Wood, this place is a Michelin-starred work of art both in a culinary and aesthetic sense.
As spectacular as its venue, the Cave restaurant is in a limestone cave around 15 metres underground. There, chef Ryan Clift serves a lingering and expansive degustation, inspired by his very unconventional life experience.
As spectacular as its venue, the Cave restaurant is in a limestone cave around 15 metres underground. There, chef Ryan Clift serves a lingering and expansive degustation, inspired by his very unconventional life experience.
Under chef Harold Hurtada, Nobu Sydney provides the full Nobu experience: sushi, ramen, tempura, sashimi, teppanyaki and yakitori, all paired with excellent wine, sake and cocktails.
Under chef Harold Hurtada, Nobu Sydney provides the full Nobu experience: sushi, ramen, tempura, sashimi, teppanyaki and yakitori, all paired with excellent wine, sake and cocktails.
Chef Oscar Perez from the luxurious St Regis Jakarta shares what he has learned over the years, including breakfast lobster, brunch from heaven and a New York-inspired dinner.
Chef Oscar Perez from the luxurious St Regis Jakarta shares what he has learned over the years, including breakfast lobster, brunch from heaven and a New York-inspired dinner.
Chef Tetsuya's Wakuda at Singapore's iconic Marina Bay Sands is run by his young protégé, chef James, under whose supervision nearly every style of Japanese cuisine is served with a difference.
Chef Tetsuya's Wakuda at Singapore's iconic Marina Bay Sands is run by his young protégé, chef James, under whose supervision nearly every style of Japanese cuisine is served with a difference.
Chef Phil mixes and shakes with award winners Rudi and JI at the retro-styled Republic bar and joins chef Nicholas Loh to learn about the essence of gourmet excellence at the Colony restaurant.
Chef Phil mixes and shakes with award winners Rudi and JI at the retro-styled Republic bar and joins chef Nicholas Loh to learn about the essence of gourmet excellence at the Colony restaurant.
Chef Phil looks at what it takes to present some of the most outstanding modern Cantonese cuisine at Summer Pavilion, one of the few Michelin-starred Cantonese restaurants in the region.
Chef Phil looks at what it takes to present some of the most outstanding modern Cantonese cuisine at Summer Pavilion, one of the few Michelin-starred Cantonese restaurants in the region.
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