Anthony Bourdain: A Cook's Tour

Tony travels to Tokyo, where he discovers a radically different attitude to cooking. He visits Tokyo's largest fresh fish market, and discovers the culinary diets of Sumo wrestlers.

Tony travels to an old-fashioned Japanese inn that specialises in kaiseki cuisine, the ancient tea ceremony, and uses local ingredients.

Anthony Bourdain travels to Ho Chi Minh for their famous fetal duck egg in a bed of feathers, then `flavours of the forest' which includes cobra's heart in blood which may enhance manly qualities.

On the Mekong river in Vietnam, Tony drinks Mekong moonshine with the welcoming owners of a duck farm. Although Tony finds his Vietnam experience fascinating, he's not sure that the royal dish bird's nest soup is all it's cracked up to be.

Tony travels to Phnom Penh, Cambodia, with a friend. There he explores a unique food culture which is both pleasing to the palate and slightly frightening.

Tony floats on the heart of darkness river in Cambodia. Three soldiers commandeer his boat, but a tasty dinner makes it all fine.