Mark begins his exploration of Singapore’s diverse cuisine through meals cooked by a fine dining pioneer, a Michelin-starred chef, and a son dedicated to keeping his father’s legacy alive through food.
Mark explores his heritage through traditional and modern Chinese dishes.
After meeting renowned pioneer Chef Violet Oon, Mark dives head-first into the world of Peranakan cuisine, sampling dishes influenced by Chinese, Malay, and Indonesian techniques.
Mark explores modern Singaporean cuisine made by a new generation of chefs.
Mark pays a visit to Little India, where traditional flavors and modern dishes bring the cultural history of Singapore's South Asian community to life.
Driven by his burning passion for food cooked over an open flame, Mark visits a legendary yakitori grill, a top-rated barbecue joint, and a hawker stand selling Hainanese-style satay.
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