Join or Sign In
Sign in to customize your TV listings
By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
10 Episodes 2012 - 2012
Episode 1
Sat, Aug 11, 201225 mins
Chef Luke Nguyen takes a culinary journey across the Greater Mekong region of Southeast Asia. Luke explores the cultures and centuries-old traditions of Yunnan Province.
Episode 2
Sat, Aug 18, 201225 mins
Luke discovers the unique flavours and culinary traditions of the Bai and Yai people in the historic Chinese towns of Dali and Shaxi. There, Luke experiences the best fishing of his life.
Episode 3
Sat, Nov 3, 201225 mins
Travelling in China's Yunnan Province, chef Luke Nguyen reaches the fabled town of Lijiang where the nightlife reigns and a Naxi 'aunty' teaches Luke how to cook a local speciality.
Episode 4
Sat, Sep 1, 201226 mins
Continuing through China, Luke journeys to Xishuangbana, where China meets Southeast Asia, to experience Dai culture and cuisines and try the acquired tastes of the tea horse trail.
Episode 5
Sat, Sep 8, 201225 mins
Luke discovers the little known foods and flavours of Yangon - the former capital city of Myanmar. Luke begins his culinary education by learning the art of making the famous Mohinga, with one of the city's lively Mohinga experts. He tries his hand at making rice paper sheets the traditional way at 17th street market, and cooks a traditional Burmese prawn curry described by locals as being "oily, delicious and a little bit spicy!" Luke gets lost in Yangon's backstreets admiring the colourful colonial architecture, and experiences the epic Shwedagon temples.
Episode 6
Sat, Sep 15, 201225 mins
Luke ventures to the Shan State, where entire villages and kilometres of tomato farms float upon Inle Lake. Luke experiences the warm hospitality of the Shan people when he is invited into a family home to learn the secret behind making chickpea tofu noodles. He pulls up his sleeves and helps to unload tonnes of tomatoes at nearby Nguang Shwe, and creates the local speciality - a green tomato salad. While admiring the skills of Inle Lake's renowned leg-rowing fishermen, Luke prepares some crispy, spring onion fritters to enjoy with a cold, local beer.
Episode 7
Sat, Sep 22, 201225 mins
Luke hikes to the hill tribe villages of the Shan State and the township of Keng Tung, where he cooks some unusual delicacies and local marketplace favourites. Luke teams up with Aye, an Anh Shaman, to make the aromatic dried beef dish Aye's mother prepared for him before he went on hunting expeditions. He meets Maypear of the Paluang people to cook her favourite dish - a warm buffalo skin salad. Inspired by the flavours and smells of the local marketplace, Luke creates a textural pork dish wrapped in bamboo.
Episode 8
Sat, Sep 29, 201225 mins
Luke makes it to the town of Chiang Khong in northern Thailand, where he literally catches the ingredients for his traditional Tom Yum fish soup and tasty northern-style frog curry. Mr Ta - a Mekong fisherman - takes Luke out onto the river where they pull in a 10-kilogram fish for Mr Ta's special Tom Yum recipe. Luke gets muddy catching frogs to cook-up for the hard working rice farmers' lunch. Under the watchful eye of Yoda - a young man from a Lahu village - Luke chops down a bamboo tree to use as a cooking utensil for his pork dish.
Episode 9
Sat, Oct 6, 201225 mins
Luke arrives at mountainous Mae Salong, where he prepares a rustic tomato dish with Apear, an Aka grandmother. Getting off the beaten track, Luke sets up kitchen in a banana forest where he creates a jungle chicken curry. Luke travels further up the mountainside to the Royal Project, where he prepares an aromatic pork hock, and learns how the Thai king helped local farmers change from growing opium crops to farming sustainable produce.
Episode 10
Sat, Oct 13, 201226 mins
Luke hits the bustling town of Chiang Mai, where he laps up the nightlife cooking Thai classics, such as green papaya salad. He also takes time out to offer his warm jackfruit salad as Alms to novice monks. Luke learns about the history of Chiang Mai and is educated by a local chef on the true diversity of Thai cuisine across the country's regions.