Aun is on the hunt for the dulce prenda, a vanishing pastry invented as a religious offering to the Virgin Mary; he travels to the Philippines to find out more about the evolution of Filipino cuisine.

A discovery takes food blogger Aun Koh up Taiwan's central mountain range to a Paiwan tribal village; he learns about yao yao fan, a simple dish that serves as a reminder of the tribe's past as a foraging people.

Aun Koh arrives in Jodhpur, India, for the king's favorite, a meat stew called Kachar Maans; dating back some 200 years, it was originally cooked in the jungle with game meat hunted on royal expeditions.

Food blogger Aun Koh is back on home ground, but finds himself totally unfamiliar with a Singaporean Eurasian dish called Curry Mohlyu; this is a food born out of Portuguese Eurasian history and culture.

For centuries, Filipinos have been creatively cooking bits and ends like feet, innards and blood; things get heady with the pricey Cabeza de Jabali - cold cuts of meat made with a boar's head.

China's literati is said to eat better than the emperor; bringing the pursuit of refinement into food, they create dishes like Henan's Zu An Smoked Mandarin Fish.