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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Luke Nguyens Food Trail - Vung tau & Saigon, Vietnam

23m 57s

When he’s not busy running his restaurants and has a day off, Luke like to explore places away from the city. Luke explores Vung Tau a coastal town finding different delicacies on each corner. Luke walks through the market ordering the mornings seafood to cook dishes for locals. Back in Saigon Luke meets an old apprentice who’s adding a Vietnamese twist to Italian cuisine before embarking in Saigon’s night dinner scene.

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Luke Nguyens Food Trail - Sydney, Australia Part 2

24m 05s

Luke takes us behind the scenes of his latest venture in Sydney. He explores his innovate machinery and high tech kitchen before meeting Head Chef Kenji to cook popular recipes from their menu. At the Sydney Fish Markets Luke meets with Executive Chef Chase Kojima and they plate up a Kingfish Ceviche before meeting with Paul Carmichael to learn more about Caribbean cuisine. Luke then meets Alan Benson, his photographer for his next book.

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Luke Nguyens Food Trail - Sydney, Australia Part 1

22m 37s

Luke explores and reminisces about his childhood growing up in Cabramatta. He meets with his high school friend Thai to cook a traditional Vietnamese Curry. Luke then takes us behind the scenes at his Sydney restaurant and cooks mouth watering Pork Belly and a coconut milk fish.

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Luke Nguyens Food Trail - Saigon, Vietnam Part 2

22m 56s

Luke takes us to his top 3 traditional pho restaurants in Saigon and explains the differences between the styles of pho broth found throughout Vietnam. Luke then takes us behind the scenes at Grain, his cooking school in Saigon, where he aims to educate others on Vietnamese cooking.

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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 - Saigon, Vietnam Part 1

22m 25s

With Luke’s busy life it’s important to find the work-life balance. Devoting Sunday as a family day, he explores the outdoors and the variety of restaurants Saigon has to offer. He cooks up several dishes and entertains his friend with a dinner party favourite of banh xeo.

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Luke Nguyens Food Trail - Queensland, Australia

24m 33s

On the sunshine coast of Australia, Luke meets with a local fisherman to learn about where his produce comes from and they go out netting for Spanner Crabs. Inspired by his newfound knowledge of Spanner Crabs, Luke mixes a Spanner crab with pomelo salad. Then, with the xecutive chef at the Spirit House, Luke cooks grilled kingfish with a Thai influence.

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Luke Nguyens Food Trail - Hong Kong Part4

23m 14s

Luke and Lynne bask in the sites of Victoria Harbour before Luke cooks a traditional Chinese XO Sauce paired with Clams. With Hong Kong offering a plethora of dining options, Luke visits local favourite Michelin star restaurant, Duddles before meeting Head Chef and owner of Arcane Shane Osborn. Luke together with Lynne and Leroy visit Tung Po, a local dai pai dong to have dinner after work.

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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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