Asian Food Network HD

Diana closes the series in Penang, one of Malaysia's most celebrated food destinations.

To close the season, Justine dines at award-winning Hong Kong Cuisine before sharing a vibrant rice noodle recipe.

David explores a 70-year-old noodle shop and tastes the signature side dish made by its 95-year-old owner -- a story of time, tradition, and craftsmanship.

David dives into the energetic morning streets of Taipei, sampling everything from soy milk and youtiao (fried dough sticks) to scallion pancakes and congee.

The Thai people follow the most traditional craftsmanship to create their desserts and this can be meticulously found in every dessert.

Adam is joined by Kumi Taguchi and Chase Kojima as they create some of their favourite chicken thigh recipes.

Recipe developer Breda Fenn and Maitre d' of Momofuku Seibo fame, Kylie Javier Ashton join Adam Liaw in The Cook Up Kitchen to bring their favorite pies.

The host invites experts to share the origin of Hungry Ghost Festival and learns about sesame rice dough, tortoise bun and other offerings.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew for a day of gathering cattle.

Elizabeth prepares a special barbecue dinner for her cousin Roz's family visiting the ranch.

The different Chinese dialect groups have different traditional Lunar New Year dishes.

Diana closes the series in Penang, one of Malaysia's most celebrated food destinations.

To close the season, Justine dines at award-winning Hong Kong Cuisine before sharing a vibrant rice noodle recipe.

The host invites experts to share the origin of Hungry Ghost Festival and learns about sesame rice dough, tortoise bun and other offerings.

Luke Nguyen goes on a fascinating culinary journey through the charming old town of Hanoi.

Luke explores the many street food and fresh local produce options available in Dalat.

My Kyoto Ramen Journey Part 2. At 'Kyoto Wakasa Road Restaurant Yuge,' I enjoyed a set meal of sauce katsu-don and ramen. After that, I headed to 'Ichiban' along Route 1.

My Kyoto Ramen Journey Part 3. I started off with a bowl of chuka soba at 'Restaurant Hyakkaen.'.

In the past, fishermen in Hong Kong's coastal areas, such as Ma Wan and Lamma Island, used to make shrimp paste, but now only Tai O still has a shrimp paste factory.

'Hing Fat Hong' has been working in Seafood Street for decades, witnessing the rise and fall of the street from retailing to wholesaling.

David explores a 70-year-old noodle shop and tastes the signature side dish made by its 95-year-old owner -- a story of time, tradition, and craftsmanship.

David dives into the energetic morning streets of Taipei, sampling everything from soy milk and youtiao (fried dough sticks) to scallion pancakes and congee.

My Kyoto Ramen Journey Part 2. At 'Kyoto Wakasa Road Restaurant Yuge,' I enjoyed a set meal of sauce katsu-don and ramen. After that, I headed to 'Ichiban' along Route 1.

My Kyoto Ramen Journey Part 3. I started off with a bowl of chuka soba at 'Restaurant Hyakkaen.'.

'Hing Fat Hong' has been working in Seafood Street for decades, witnessing the rise and fall of the street from retailing to wholesaling.

In southern Lombok, Lara Lee finds soulful seafood, skilled craftswomen, and stunning coastlines on an island where tradition and regeneration are powerfully entwined.

The host invites experts to share the origin of Hungry Ghost Festival and learns about sesame rice dough, tortoise bun and other offerings.

The different Chinese dialect groups have different traditional Lunar New Year dishes.