Asian Food Network HD Astro

Chris has invited four senior male artistes to his kitchen earlier, today he welcomes three veteran female artists Hong Hui Fang, Xiang Yun and Aileen Tan.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

In the ancient wine region of McLaren Vale in South Australia, we embark on a self-driven journey, savoring the aroma of fine wines.

Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue.

Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue.

Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Chris has invited four senior male artistes to his kitchen earlier, today he welcomes three veteran female artists Hong Hui Fang, Xiang Yun and Aileen Tan.

Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue.

Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Wang Han, Xie Keyin, Cai Chengyu, and Zhuang Yugang spend a day between Xiangtan and Zhuzhou, unlocking must-try street eats and hidden eateries in the alleyway.

There are countless varieties of chillies, but in this episode, we visit a farm producing a type of chilli that is cherished by Turkish Australians.

Continuing his journey of discovery, Thanh sets his focus on another classically Mediterranean vegetable: the artichoke.

Chris has invited four senior male artistes to his kitchen earlier, today he welcomes three veteran female artists Hong Hui Fang, Xiang Yun and Aileen Tan.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

The last episode of Dishing With Chris Lee welcomes the alumni of Star Search, they are none other than Felicia Chin, Desmond Tan and Romeo Tan.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

In the ancient wine region of McLaren Vale in South Australia, we embark on a self-driven journey, savoring the aroma of fine wines.

The last episode of Dishing With Chris Lee welcomes the alumni of Star Search, they are none other than Felicia Chin, Desmond Tan and Romeo Tan.

Wang Han, Xie Keyin, Cai Chengyu, and Zhuang Yugang spend a day between Xiangtan and Zhuzhou, unlocking must-try street eats and hidden eateries in the alleyway.

The Steffans are a blended family in Galena, IL, and food is the bond that ties them together in good and bad times.

There is a feeling of nostalgia behind every African dish the Adeniyi-Taiwo family cooks and eats together.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

There are countless varieties of chillies, but in this episode, we visit a farm producing a type of chilli that is cherished by Turkish Australians.

Continuing his journey of discovery, Thanh sets his focus on another classically Mediterranean vegetable: the artichoke.

In the ancient wine region of McLaren Vale in South Australia, we embark on a self-driven journey, savoring the aroma of fine wines.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

Continuing his journey of discovery, Thanh sets his focus on another classically Mediterranean vegetable: the artichoke.

Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue.

Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested.

The last episode of Dishing With Chris Lee welcomes the alumni of Star Search, they are none other than Felicia Chin, Desmond Tan and Romeo Tan.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

The Steffans are a blended family in Galena, IL, and food is the bond that ties them together in good and bad times.

There is a feeling of nostalgia behind every African dish the Adeniyi-Taiwo family cooks and eats together.

The last episode of Dishing With Chris Lee welcomes the alumni of Star Search, they are none other than Felicia Chin, Desmond Tan and Romeo Tan.

There are countless varieties of chillies, but in this episode, we visit a farm producing a type of chilli that is cherished by Turkish Australians.

Continuing his journey of discovery, Thanh sets his focus on another classically Mediterranean vegetable: the artichoke.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

Jok takes up cooking in an effort to overcome personal challenges and eventually owns a successful restaurant in his home with only one table.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Jok takes up cooking in an effort to overcome personal challenges and eventually owns a successful restaurant in his home with only one table.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue.

Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

Jok takes up cooking in an effort to overcome personal challenges and eventually owns a successful restaurant in his home with only one table.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

Jok takes up cooking in an effort to overcome personal challenges and eventually owns a successful restaurant in his home with only one table.

Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue.

Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Nowadays, when scanning QR Code to make order is popular, the traditional teahouse 'Central Restaurant' in Sham Shui Po still has some dim sum cart.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

Paying a visit to an African-Australian 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.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

Paying a visit to an African-Australian 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.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Nowadays, when scanning QR Code to make order is popular, the traditional teahouse 'Central Restaurant' in Sham Shui Po still has some dim sum cart.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Paying a visit to an African-Australian 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.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

Hainanese chicken rice, one of Singapore's national dishes, was popularized by the famous Swee Kee Chicken Rice at Middle Road in the 1950s and 1960s.

Ji Xiang Confectionery is one of the oldest and most popular ang ku kueh sellers in Singapore,with faithful crowds thronging its Everton Park shop over the last 35 years.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Paying a visit to an African-Australian 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.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Hainanese chicken rice, one of Singapore's national dishes, was popularized by the famous Swee Kee Chicken Rice at Middle Road in the 1950s and 1960s.

Ji Xiang Confectionery is one of the oldest and most popular ang ku kueh sellers in Singapore,with faithful crowds thronging its Everton Park shop over the last 35 years.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Ji Xiang Confectionery is one of the oldest and most popular ang ku kueh sellers in Singapore,with faithful crowds thronging its Everton Park shop over the last 35 years.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

Paying a visit to an African-Australian 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.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

Nowadays, when scanning QR Code to make order is popular, the traditional teahouse 'Central Restaurant' in Sham Shui Po still has some dim sum cart.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue.

Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Hainanese chicken rice, one of Singapore's national dishes, was popularized by the famous Swee Kee Chicken Rice at Middle Road in the 1950s and 1960s.

Ji Xiang Confectionery is one of the oldest and most popular ang ku kueh sellers in Singapore,with faithful crowds thronging its Everton Park shop over the last 35 years.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

When Ko Kae inherited a centuries-old recipe for roasted pork from his ancestors, he combined it with Ko Tin's knowledge of ancient spice mixtures.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

When Ko Kae inherited a centuries-old recipe for roasted pork from his ancestors, he combined it with Ko Tin's knowledge of ancient spice mixtures.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Paying a visit to an African-Australian 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.

Nowadays, when scanning QR Code to make order is popular, the traditional teahouse 'Central Restaurant' in Sham Shui Po still has some dim sum cart.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

Paying a visit to an African-Australian 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.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

Hainanese chicken rice, one of Singapore's national dishes, was popularized by the famous Swee Kee Chicken Rice at Middle Road in the 1950s and 1960s.

Ji Xiang Confectionery is one of the oldest and most popular ang ku kueh sellers in Singapore,with faithful crowds thronging its Everton Park shop over the last 35 years.

When Ko Kae inherited a centuries-old recipe for roasted pork from his ancestors, he combined it with Ko Tin's knowledge of ancient spice mixtures.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Paying a visit to an African-Australian 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.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

When Ko Kae inherited a centuries-old recipe for roasted pork from his ancestors, he combined it with Ko Tin's knowledge of ancient spice mixtures.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Nowadays, when scanning QR Code to make order is popular, the traditional teahouse 'Central Restaurant' in Sham Shui Po still has some dim sum cart.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue.

Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested.

In Ayutthaya, discover a dessert shop that sells a beloved Thai dessert that's recommended by the Michelin guide.

Paying a visit to an African-Australian 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.

Poh goes behind the scenes of Malaysian food culture -- cooking a multi-course almond-forward dinner for the Australian High Commissioner, sitting in at Le Cordon Bleu KL.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Delia begins in the fishing village of Marsaxlokk, where he discovers how deeply Maltese cuisine is shaped by the Mediterranean.

In Valletta, Delia examines the cultural and culinary legacy left by British rule.He explores the city's remarkable heritage.

In Ayutthaya, discover a dessert shop that sells a beloved Thai dessert that's recommended by the Michelin guide.

Nowadays, when scanning QR Code to make order is popular, the traditional teahouse 'Central Restaurant' in Sham Shui Po still has some dim sum cart.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Paying a visit to an African-Australian 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.

In Ayutthaya, discover a dessert shop that sells a beloved Thai dessert that's recommended by the Michelin guide.

Nowadays, when scanning QR Code to make order is popular, the traditional teahouse 'Central Restaurant' in Sham Shui Po still has some dim sum cart.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

Delia begins in the fishing village of Marsaxlokk, where he discovers how deeply Maltese cuisine is shaped by the Mediterranean.

In Valletta, Delia examines the cultural and culinary legacy left by British rule.He explores the city's remarkable heritage.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

In Ayutthaya, discover a dessert shop that sells a beloved Thai dessert that's recommended by the Michelin guide.

Poh goes behind the scenes of Malaysian food culture -- cooking a multi-course almond-forward dinner for the Australian High Commissioner, sitting in at Le Cordon Bleu KL.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

Delia begins in the fishing village of Marsaxlokk, where he discovers how deeply Maltese cuisine is shaped by the Mediterranean.

In Valletta, Delia examines the cultural and culinary legacy left by British rule.He explores the city's remarkable heritage.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

Justine Schofield inspires home cooks to get more out of their kitchen by simplifying gourmet food.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Paying a visit to an African-Australian 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.

When a father and daughter have grown apart, discover how their family noodle shop helps rekindle their bond.

Katie thought maple syrup only had one flavor note until she visited Zoar Tapatree, a small-batch maple syrup farm in Rodman, NY.

Katie always viewed kelp as a seaweed to avoid while swimming.

Chefs Alvin and Matt travel around Seoul, tasting restaurant-quality and home-made Korean pancakes called jeon.

Chefs Alvin and Matt go to homes in Seoul to get a taste of authentic kimbap, Korean rice rolls.

After Muar, the trio arrives in Malacca. Besides savouring authentic Peranakan cuisine, they also try Portuguese dishes at Portuguese Village.