Host Robert Allison heads to Seoul to explore its diverse street food scene, where he samples dishes comprised of blood, kimchi, doenjang, gochujang, nuruk, and spam.
Rob journeys to Busan to meet his mum, and to try his hands in kimchi making.
Rob travels to Hanoi - home to pho, cha ca, egg coffee, bun cha, and many dipping sauces. He learns how cooks pull tasty flavours from natural ingredients such as fermented prawns.
What’s behind the salted egg craze? What other ingredients work discreetly to give us satisfying taste sensations? We examine the role of the soy bean, egg yolk and bone marrow in Singapore.
Kelantan - a land of rice and fish. Villagers turn anchovies into budu, a fermented sauce and sardines into sausage, known locally as keropok lekor. Home cooks use umami ingredients to make nasi kerabu and nasi tumpang.
High cooking heat - that’s what Kuala Lumpur's Hokkien Mee, Claypot Rice, Char Siu and Roti Canai can’t do without. The Maillard reaction is the science behind how high heat transforms proteins and sugars into colour, aroma and flavour.