ASIAN FOOD NETWORK

Join our host, Clarissa, as she uncovers CHinas signature dishes, from East to West, North to South.

Join our host, Clarissa, as she uncovers CHinas signature dishes, from East to West, North to South.

Old World Europe makes way for new American fast food favorites.

Alvin & Eric start off their journey in Qingtian with its rich ancestral homage history and stunning mountains.

Alvin and Eric find their way to the high country of Guangxi, filled with open pristine green plains, glassy shimmery lakes and mountainous landscapes.

High in fiber, protein and antioxidants, mushrooms are recommended in most healthy and diverse diets.

Rosie shares a simple pull and tear bread for unexpected guests, and Richo makes his fussfree Antipasto Spaghetti recipe for when going to the shops is just too hard.

A ball of energy beauty Queen Thanuja meets an Indian artistic chef Chef Yogi in the kitchen to create flavors never been tated before.

A stand up comedienne Joanne Kam meets a barbeque pit master Chef Nazri to cook meat on woodfire.

When it comes to takeout, nothing beats Chinese food. Jet Tila kicks it off with a crispy and sweet Orange Chicken with a fluffy Fried Rice.

Every style of Asian cuisine has a unique and delicious noodle dish, and Chef Jet Tila whips up two of his favorites.

The history of Italian cuisine is long and rich. It has a reputation for being one the worlds best, and is also known as the mother of western food.

During the global Japanese food boom, Japanese restaurants found their niche in Malaysia, and sprang up in major cities and towns.

For former inmates convicted of drug abuse in Taiwan, rehabilitation remains a twisted journey.

Paying a visit to an AfricanAustralian owned and operated farm, Thanh unearths some of the secrets behind this emerging vegetable that is very popular internationally.

Drying persimmons is a Korean culinary method that takes months. Thanh follows the epic journey the persimmon takes from farm, into a Korean kitchen and on to his plate.