Food of the World

Playlist for Eat & Drink

Edible Wild Episode 4

22m 49s

In this episode, Nithiya learns about a unique and flavourful type of poultry farmed here in Singapore, meets with some very young gardeners at a kindergarten, and makes a rejuvenating tea with renowned herbmaster.

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Edible Wild Episode 3

23m 09s

Do you know you can get delicious farmed honey in Singapore? Nithiya meets with a local beekeeper for some tasty honey wine, and goes farm-hopping in Kranji for fresh frogs and goat's milk.

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Edible Wild Episode 2

23m 28s

Snails as an appetiser and some ants in your cocktail? Nithiya heads to Bishan Park and discovers some hidden gold in its river. She meets with a fellow chef who's perfected farm-to-table dining, and tops off her adventure with an exotic cocktail made with locally-foraged weaver ants.

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Edible Wild Episode 5

21m 43s

In this episode, Nithiya takes island living to the extreme. She heads off to Singapore's surrounding waters for a spot of 'bubu' fishing, discovers the sustainable allure of kelong living, and catches crabs with a bonafide huntsman on Pulau Ubin.

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Edible Wild Episode 6

23m 24s

Nithiya heads to Sky Greens to learn about one man's soaring ambition to make Singapore more self-sustainable. She meets with a community in Jurong who pride themselves in growing their own produce, and an elderly matriarch who's determined to bring back the kampong spirit, one dish at a time.

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Edible Wild Episode 1

23m 27s

Nithiya discovers a community-led foraging initiative at Fort Canning Park, makes a healthy snack with a local superfood, the moringa, and gets a crash-course on foraging in the deep forests of the Bukit Timah rail corridor.

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Fast & Good - Episode 7 - The restaurant of the future

5m 32s

The wind of freedom is blowing through gastronomy: chefs around the world are abandoning their Michelin starred restaurants in order to restore the good name of a cuisine long eschewed by gourmets: street food. Fast & Good paints a portrait of this accessible and fun food, which promotes simplicity, freshness and authenticity.

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Fast & Good - Episode 6 - Street-food made in France

5m 41s

The wind of freedom is blowing through gastronomy: chefs around the world are abandoning their Michelin starred restaurants in order to restore the good name of a cuisine long eschewed by gourmets: street food. Fast & Good paints a portrait of this accessible and fun food, which promotes simplicity, freshness and authenticity.

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Fast & Good - Episode 5 - Good food for great numbers of people

5m 02s

The wind of freedom is blowing through gastronomy: chefs around the world are abandoning their Michelin starred restaurants in order to restore the good name of a cuisine long eschewed by gourmets: street food. Fast & Good paints a portrait of this accessible and fun food, which promotes simplicity, freshness and authenticity.

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Fast & Good - Episode 1 - The fast-food revolution

5m 52s

The wind of freedom is blowing through gastronomy: chefs around the world are abandoning their Michelin starred restaurants in order to restore the good name of a cuisine long eschewed by gourmets: street food. Fast & Good paints a portrait of this accessible and fun food, which promotes simplicity, freshness and authenticity.

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Fast & Good - Episode 3 - Liberty food

4m 52s

The wind of freedom is blowing through gastronomy: chefs around the world are abandoning their Michelin starred restaurants in order to restore the good name of a cuisine long eschewed by gourmets: street food. Fast & Good paints a portrait of this accessible and fun food, which promotes simplicity, freshness and authenticity.

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Fast & Good - Episode 2 - The street food becomes gourmet

4m 57s

The wind of freedom is blowing through gastronomy: chefs around the world are abandoning their Michelin starred restaurants in order to restore the good name of a cuisine long eschewed by gourmets: street food. Fast & Good paints a portrait of this accessible and fun food, which promotes simplicity, freshness and authenticity.

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Fast & Good - Episode 4 - Creativity and invention

5m 54s

The wind of freedom is blowing through gastronomy: chefs around the world are abandoning their Michelin starred restaurants in order to restore the good name of a cuisine long eschewed by gourmets: street food. Fast & Good paints a portrait of this accessible and fun food, which promotes simplicity, freshness and authenticity.

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CHRISTMAS FESTIN - The chefs' craftsmen

52m 03s

The greatest French Michelin-starred chefs pay homage to their local food producers and reveal the secrets of their cuisine. In this journey to the five corners of France, each chef shows us his region, its most beautiful sights and the women and men. who provide him with outstanding produce. With French cuisine recently added to the Intangible World Heritage list, this film pays homage to the people who are helping to maintain its reputation.

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Luke Nguyens Food Trail - Blue Mountains, Australia

24m 36s

Escaping the hustle and bustle of Sydney, Luke visits the Blue Mountains in NSW. Overlooking the majestic ranges, Luke cooks seared Lamb Cutlets with an Asian Salsa Verde. Meeting up with his old friend Huong to have an Eastern high tea. Utilising the local produce, Luke cooks a pan seared Quail at Echoes Restaurant. He meets with the top chefs from the area and discovers their signature dishes.

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Frankfurter, Viennese, Hot Dogs - It's All About the Sausage

32m 29s

Viennese ham on the bone is more and more considered to be a delicious MUST on the international breakfast table. But the most famous creation of the Viennese butcher is the Frankfurter sausage, probably also known under other names too – famed worldwide as "Vienna sausage" it is the main ingredient of the hot dog. The hot dog was born, perfect for the public at football and baseball games.

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Luke Nguyens Food Trail - Hong Kong Part2

24m 22s

Inspired by his Hakka Heritage tracing back to Hong Kong, Luke wanted to influence Vietnamese cuisine in Hong Kong combining flavours from all over Vietnam, so he opened his restaurant Moi Moi. Meeting his brother Leroy at their favourite local market, they collect produce to cook his Aunty 5’s cakes with Pork and Tiger Prawn and a Braised Pork Belly with 63 degree egg.

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