Asian Food Network HD Astro

High in the mountains of Flores, Lara Lee discovers ancestral food traditions, soul-stirring hospitality, and the delicious charm of slow food from bamboo feasts.

Japanese hot pot highlights natural flavors: translucent beef, trembling tofu, and the gentlest broth.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

Join Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin as they bring their distinctive styles of cooking to the screen for a food showdown.

Join Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin as they bring their distinctive styles of cooking to the screen for a food showdown.

High in the mountains of Flores, Lara Lee discovers ancestral food traditions, soul-stirring hospitality, and the delicious charm of slow food from bamboo feasts.

Inspired by Korean pub food, Esther Choi makes a popular Korean burger and crispy hotteok with gochujang caramel sauce for dessert.

Chef Asma Khan showcases the beauty of Indian desserts, with fragrant kheer, a spiced bread and butter pudding, a chocolate treat and banana fritters.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

Jeremy teams up with his good mate and TV presenter Chris Bavin for a Hong Kong adventure.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

High in the mountains of Flores, Lara Lee discovers ancestral food traditions, soul-stirring hospitality, and the delicious charm of slow food from bamboo feasts.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Japanese hot pot highlights natural flavors: translucent beef, trembling tofu, and the gentlest broth.

Nyonya desserts are colorful and always a delight to everyone. In this episode, we learn about the differences in Nyonya desserts in Penang, Malacca, and Singapore.

The trio arrives in Sekinchan, the 'Land of Rice and Fish', to savour local delicacies. They stop over at Teluk Intan to hear stories from the locals.

In West Timor, Lara is reunited with her father's birthplace,meeting extended family, learning home-cooked recipes,and deepening her connection to her Indonesian heritage.

Canton Kitchen's Jason Chan and Nelly Robinson, owner of Nel Restaurant, join Adam Liaw in the kitchen to cook ginger-infused dishes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

Inspired by Korean pub food, Esther Choi makes a popular Korean burger and crispy hotteok with gochujang caramel sauce for dessert.

Chef Asma Khan showcases the beauty of Indian desserts, with fragrant kheer, a spiced bread and butter pudding, a chocolate treat and banana fritters.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

In West Timor, Lara is reunited with her father's birthplace,meeting extended family, learning home-cooked recipes,and deepening her connection to her Indonesian heritage.

Canton Kitchen's Jason Chan and Nelly Robinson, owner of Nel Restaurant, join Adam Liaw in the kitchen to cook ginger-infused dishes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

Japanese hot pot highlights natural flavors: translucent beef, trembling tofu, and the gentlest broth.

Nyonya desserts are colorful and always a delight to everyone. In this episode, we learn about the differences in Nyonya desserts in Penang, Malacca, and Singapore.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Jeremy teams up with his good mate and TV presenter Chris Bavin for a Hong Kong adventure.

Canton Kitchen's Jason Chan and Nelly Robinson, owner of Nel Restaurant, join Adam Liaw in the kitchen to cook ginger-infused dishes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

In West Timor, Lara is reunited with her father's birthplace,meeting extended family, learning home-cooked recipes,and deepening her connection to her Indonesian heritage.

Inspired by Korean pub food, Esther Choi makes a popular Korean burger and crispy hotteok with gochujang caramel sauce for dessert.

Chef Asma Khan showcases the beauty of Indian desserts, with fragrant kheer, a spiced bread and butter pudding, a chocolate treat and banana fritters.

Jeremy teams up with his good mate and TV presenter Chris Bavin for a Hong Kong adventure.

Japanese hot pot highlights natural flavors: translucent beef, trembling tofu, and the gentlest broth.

Nyonya desserts are colorful and always a delight to everyone. In this episode, we learn about the differences in Nyonya desserts in Penang, Malacca, and Singapore.

Canton Kitchen's Jason Chan and Nelly Robinson, owner of Nel Restaurant, join Adam Liaw in the kitchen to cook ginger-infused dishes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

Jason samples bowls of Bun in varied forms, from Bun Tahng (similar to Chinese Bee Hoon soup), to Bun Cari (curry laksa Bee Hoon) and Bun Mi Vang (mixed Bee Hoon soup).

Manila is home to the world's oldest Chinatown, Binondo. Crowded with residents and iconic Jeepneys, the streets of Binondo get busier every year.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

Jeremy teams up with his good mate and TV presenter Chris Bavin for a Hong Kong adventure.

Jason samples bowls of Bun in varied forms, from Bun Tahng (similar to Chinese Bee Hoon soup), to Bun Cari (curry laksa Bee Hoon) and Bun Mi Vang (mixed Bee Hoon soup).

Manila is home to the world's oldest Chinatown, Binondo. Crowded with residents and iconic Jeepneys, the streets of Binondo get busier every year.

Nyonya desserts are colorful and always a delight to everyone. In this episode, we learn about the differences in Nyonya desserts in Penang, Malacca, and Singapore.

Inspired by Korean pub food, Esther Choi makes a popular Korean burger and crispy hotteok with gochujang caramel sauce for dessert.

Chef Asma Khan showcases the beauty of Indian desserts, with fragrant kheer, a spiced bread and butter pudding, a chocolate treat and banana fritters.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

Japanese hot pot highlights natural flavors: translucent beef, trembling tofu, and the gentlest broth.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

It's a magical day in the Chocolate Queen kitchen as Kirsten Tibballs creates her sweet and cheeky mini chocolate frogs.

In West Timor, Lara is reunited with her father's birthplace,meeting extended family, learning home-cooked recipes,and deepening her connection to her Indonesian heritage.

Jason samples bowls of Bun in varied forms, from Bun Tahng (similar to Chinese Bee Hoon soup), to Bun Cari (curry laksa Bee Hoon) and Bun Mi Vang (mixed Bee Hoon soup).

Manila is home to the world's oldest Chinatown, Binondo. Crowded with residents and iconic Jeepneys, the streets of Binondo get busier every year.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Inspired by Korean pub food, Esther Choi makes a popular Korean burger and crispy hotteok with gochujang caramel sauce for dessert.

Chef Asma Khan showcases the beauty of Indian desserts, with fragrant kheer, a spiced bread and butter pudding, a chocolate treat and banana fritters.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

The trio arrives in Sekinchan, the 'Land of Rice and Fish', to savour local delicacies. They stop over at Teluk Intan to hear stories from the locals.

Jason samples bowls of Bun in varied forms, from Bun Tahng (similar to Chinese Bee Hoon soup), to Bun Cari (curry laksa Bee Hoon) and Bun Mi Vang (mixed Bee Hoon soup).

Manila is home to the world's oldest Chinatown, Binondo. Crowded with residents and iconic Jeepneys, the streets of Binondo get busier every year.

Nyonya desserts are colorful and always a delight to everyone. In this episode, we learn about the differences in Nyonya desserts in Penang, Malacca, and Singapore.

Jeremy teams up with his good mate and TV presenter Chris Bavin for a Hong Kong adventure.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Filipinos are known for formulating some of the world's most delicious pork recipes. Discover Philippine's favorite pork dishes with Jason as he savors signature dishes.

In this episode, Jason is treated to a variety of local rice dishes with Chinese influences.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Esther Choi shares some Korean street food classics, such as crispy Korean fried chicken and chewy rice cakes called tteokbokki.

Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Yunnan's taste universe is full of surprises: fresh fish only, wild mushrooms at your own risk, fruits as broth, stones as pots, and straw hats as lids.

Filipinos are known for formulating some of the world's most delicious pork recipes. Discover Philippine's favorite pork dishes with Jason as he savors signature dishes.

In this episode, Jason is treated to a variety of local rice dishes with Chinese influences.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

Canton Kitchen's Jason Chan and Nelly Robinson, owner of Nel Restaurant, join Adam Liaw in the kitchen to cook ginger-infused dishes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Nyonya desserts are colorful and always a delight to everyone. In this episode, we learn about the differences in Nyonya desserts in Penang, Malacca, and Singapore.

Canton Kitchen's Jason Chan and Nelly Robinson, owner of Nel Restaurant, join Adam Liaw in the kitchen to cook ginger-infused dishes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Filipinos are known for formulating some of the world's most delicious pork recipes. Discover Philippine's favorite pork dishes with Jason as he savors signature dishes.

In this episode, Jason is treated to a variety of local rice dishes with Chinese influences.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

Yunnan's taste universe is full of surprises: fresh fish only, wild mushrooms at your own risk, fruits as broth, stones as pots, and straw hats as lids.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

Jeremy teams up with his good mate and TV presenter Chris Bavin for a Hong Kong adventure.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Filipinos are known for formulating some of the world's most delicious pork recipes. Discover Philippine's favorite pork dishes with Jason as he savors signature dishes.

In this episode, Jason is treated to a variety of local rice dishes with Chinese influences.

Esther Choi shares some Korean street food classics, such as crispy Korean fried chicken and chewy rice cakes called tteokbokki.

Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Canton Kitchen's Jason Chan and Nelly Robinson, owner of Nel Restaurant, join Adam Liaw in the kitchen to cook ginger-infused dishes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

Yunnan's taste universe is full of surprises: fresh fish only, wild mushrooms at your own risk, fruits as broth, stones as pots, and straw hats as lids.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Jason explores the Chinatown of Ho Chi Minh City, discovering many Cantonese influenced dishes such as Wonton Soup, traditional cart noodles, and duck noodles.

Jason soon discovers that many of Vietnam's local delicacies reflect Chinese influences,and begins to compare Banh Chang to a similar Chinese dish Zongzi.

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

In Jaipur, we learn about the royal desserts and proceed to the alleys in Delhi to see how dessert chefs recreate the look and taste of desserts.

The trio tries local delicacies, explores limestone caves and visits spectacular prehistoric murals in Ipoh, a mountain city and food paradise.

Jason explores the Chinatown of Ho Chi Minh City, discovering many Cantonese influenced dishes such as Wonton Soup, traditional cart noodles, and duck noodles.

Jason soon discovers that many of Vietnam's local delicacies reflect Chinese influences,and begins to compare Banh Chang to a similar Chinese dish Zongzi.

In West Timor, Lara is reunited with her father's birthplace,meeting extended family, learning home-cooked recipes,and deepening her connection to her Indonesian heritage.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Yunnan's taste universe is full of surprises: fresh fish only, wild mushrooms at your own risk, fruits as broth, stones as pots, and straw hats as lids.

The trio tries local delicacies, explores limestone caves and visits spectacular prehistoric murals in Ipoh, a mountain city and food paradise.

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Jason explores the Chinatown of Ho Chi Minh City, discovering many Cantonese influenced dishes such as Wonton Soup, traditional cart noodles, and duck noodles.

Jason soon discovers that many of Vietnam's local delicacies reflect Chinese influences,and begins to compare Banh Chang to a similar Chinese dish Zongzi.

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

Embark on a culinary adventure through Southern France with renowned cook Justine Scholfield in 'French Gourmet.'

In Jaipur, we learn about the royal desserts and proceed to the alleys in Delhi to see how dessert chefs recreate the look and taste of desserts.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Jason explores the Chinatown of Ho Chi Minh City, discovering many Cantonese influenced dishes such as Wonton Soup, traditional cart noodles, and duck noodles.

Jason soon discovers that many of Vietnam's local delicacies reflect Chinese influences,and begins to compare Banh Chang to a similar Chinese dish Zongzi.

Yunnan's taste universe is full of surprises: fresh fish only, wild mushrooms at your own risk, fruits as broth, stones as pots, and straw hats as lids.

In West Timor, Lara is reunited with her father's birthplace,meeting extended family, learning home-cooked recipes,and deepening her connection to her Indonesian heritage.

In Jaipur, we learn about the royal desserts and proceed to the alleys in Delhi to see how dessert chefs recreate the look and taste of desserts.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

It's a food showdown between Chef Adrian Richardson's delicious yet sinful dishes and Australia's leading nutritionists' heart-friendly creations.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Award-winning chef and restaurateur Katie Button explores the stories and uses behind different delicious ingredients and shares her knowledge of cooking techniques.

Esther Choi shares some Korean street food classics, such as crispy Korean fried chicken and chewy rice cakes called tteokbokki.

Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Exploring the cultural significance and exquisite culinary skills of Cantonese restaurants originating from Guangzhou.

Exploring the cultural significance and exquisite culinary skills of Cantonese restaurants originating from Guangzhou.

Yunnan's taste universe is full of surprises: fresh fish only, wild mushrooms at your own risk, fruits as broth, stones as pots, and straw hats as lids.

Singapore's food scene is constantly evolving, driven by a new generation of entrepreneurs turning bold ideas and personal passions into thriving businesses.

Singapore's food scene is constantly evolving, driven by a new generation of entrepreneurs turning bold ideas and personal passions into thriving businesses.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

Exploring the cultural significance and exquisite culinary skills of Cantonese restaurants originating from Guangzhou.

Exploring the cultural significance and exquisite culinary skills of Cantonese restaurants originating from Guangzhou.

Let's learn banquet dishes from various restaurants, such as Chrysanthemum Fish, Passion Fruit Salad Prawns and also Peranakan wedding customs and wedding cakes.

Canton Kitchen's Jason Chan and Nelly Robinson, owner of Nel Restaurant, join Adam Liaw in the kitchen to cook ginger-infused dishes.

Television presenter Julia Zemiro and Sam Young, ex-head chef of Mr Wong and Lotus, cook up some colorful dishes with Adam Liaw.

In Jaipur, we learn about the royal desserts and proceed to the alleys in Delhi to see how dessert chefs recreate the look and taste of desserts.

What is nutmeg's connection to Singapore's history? Why is there a Nutmeg Road and two nutmeg-shaped sculptures along Orchard?

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.

Dive into more chocolatey delights in this episode of The Chocolate Queen, as Kirsten Tibballs sweetens things up with a creamy white chocolate and rhubarb rice pudding.

The chocolate magic continues as Kirsten returns with another tasty lineup! First up is a rich cherry chocolate lava cake with a molten center.

In Jaipur, we learn about the royal desserts and proceed to the alleys in Delhi to see how dessert chefs recreate the look and taste of desserts.

Chili is the soul of cooking, but for monks avoiding the 'five pungent spices,' it means more than flavor.