The infamous bridge over the River Kwai; the city of Lopburi, where gangs of monkeys run amok. Also: khao tang nha tang (crispy rice) with minced pork, coconut milk and chili-paste dipping sauce; pare green curry with fish dumplings and sautéed organic Thai broccoli with thick crispy pork.
A visit to Ayutthaya, the second capital of Siam, spotlights ancient Buddha and Pagoda statues. Also: making grilled eggplant salad, fried snapper with chili sauce and shrimp panang served with white and brown Thai hom-mali rice.
A Bangkok fruit-and-vegetable market; the Rose Garden Resort's herb and other gardens. Also: making Mussamun curry; braised tofu with minced pork; and sautéed bean sprouts with chives, served on saffron Thai hom-mali rice.
A visit to the ancient floating market in Ratchaburi Province. Also: preparing coconut-palm sugar, which is used in many Thai dishes; making chicken sate with peanut sauce, spicy beef salad with lemon grass vinaigrette and spicy barbecue pork chops with Thai chili fish sauce.
The Chiang Mai temple of Doi Suthep and a jade factory are visited. Also: making a Khan Toke welcoming dinner, hung lay curry, Chiang Mai fried chicken, and tomato dipping sauce that features both Thai hom mali rice and sticky rice.
The Loy Krathong parade and festival in Sukhothai, during which people release lotuses into candlelit waters. Also: cooking white and brown Thai hom mali rice; making red-curry chicken, Thai-style omelets and sautéed broccoli with bacon.
The first episode features chef Tommy Tang discussing the series, which explores Thailand and Thai cuisine, and making grilled chicken breast with green curry sauce and grilled fresh river prawn. Also: how to use Thai Hom Mali rice in Panang curry risotto.