Asian Food Network HD

Elizabeth Poett welcomes us to her family's 14,000-acre ranch in California. Working side by side with her husband, Austin, she tends to the land beginning at dawn.

Elizabeth celebrates springtime on the ranch by harvesting fresh honey to use in a honey lemon cake.

Besides inviting experts and chefs to share the traditions and festive food of the Qixi Festival, a pastry chef is also invited to demonstrate the making of chocolates.

Sashi is in the island of Java and he's on a unique mission to discover how coffee was brought to Asia.

Sashi finally leaves the comfort of his favorite island of Bali and heads to another famous one in the Indonesian archipelago.

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

Make your own takeaway with Justine's sweet and sour prawns, or challenge yourself with this delicious homemade fettuccine recipe that taste as good as at any restaurant.

Kicking off today's episode, Warren Mendes returns with a rice pudding that's filled with chocolate.

Host Pornsak introduces Teochew and Hakka Chinese New Year dishes and learns to cook the dishes.

My Toyama Ramen Journey Part 3. This time,I enjoyed ramen at 'Harunoiro Shokudo,'a popular spot with a retro look it used to be a rice storehouse from the Maeda clan era.

My Kyoto Ramen Journey Part 1. I kicked off my Kyoto ramen adventure with a visit to 'Drive-in Daruma,' a nostalgic spot complete with a retro vending machine corner.

Besides inviting experts and chefs to share the traditions and festive food of the Qixi Festival, a pastry chef is also invited to demonstrate the making of chocolates.

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.

In Lombok, Lara Lee discovers fiery spices and an extraordinary culture. This offers unexpected insights into her own Chinese-Indonesian heritage.

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

Simon Toohey returns with a freekeh and rye healthy stew, while Justine serves tasty mushrooms in a pepper sauce.

Thomas Schnetzler returns with more chocolate recipes, and makes a travel cake packed with melting chocolate.

Elizabeth Poett welcomes us to her family's 14,000-acre ranch in California. Working side by side with her husband, Austin, she tends to the land beginning at dawn.

Elizabeth celebrates springtime on the ranch by harvesting fresh honey to use in a honey lemon cake.

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.

Dishes of the festival from various dialect groups featured are Black Bean Cakes, Ai Pan, Qingming Rice, White Sugar Cakes, Popiah and a dessert soup made with Skunkvine.

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.

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.

One of the main ingredients of siu mei - 'pig' is actually raised by Hong Kong pig farmers.

Today, the salt field has been reborn and the salt crystals made by the water flow method are in the shape of crosses and crystal clear.

Dishes of the festival from various dialect groups featured are Black Bean Cakes, Ai Pan, Qingming Rice, White Sugar Cakes, Popiah and a dessert soup made with Skunkvine.

Queen of Hearts (Juliana) meets the King of Comfort Food (Chef Najib) to create amazing delicacies.

A fire fighter / actor (Hisyam Hamid) meets an a award winning chef (Chef Fazley) with a fire torch in his hands.

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

My Toyama Ramen Journey Part 3. This time,I enjoyed ramen at 'Harunoiro Shokudo,'a popular spot with a retro look it used to be a rice storehouse from the Maeda clan era.

My Kyoto Ramen Journey Part 1. I kicked off my Kyoto ramen adventure with a visit to 'Drive-in Daruma,' a nostalgic spot complete with a retro vending machine corner.

One of the main ingredients of siu mei - 'pig' is actually raised by Hong Kong pig farmers.

Today, the salt field has been reborn and the salt crystals made by the water flow method are in the shape of crosses and crystal clear.

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

My Kyoto Ramen Journey Part 1. I kicked off my Kyoto ramen adventure with a visit to 'Drive-in Daruma,' a nostalgic spot complete with a retro vending machine corner.

Sashi is in the island of Java and he's on a unique mission to discover how coffee was brought to Asia.

Sashi finally leaves the comfort of his favorite island of Bali and heads to another famous one in the Indonesian archipelago.

Dishes of the festival from various dialect groups featured are Black Bean Cakes, Ai Pan, Qingming Rice, White Sugar Cakes, Popiah and a dessert soup made with Skunkvine.

Elizabeth Poett welcomes us to her family's 14,000-acre ranch in California. Working side by side with her husband, Austin, she tends to the land beginning at dawn.