Rick Stein's Far Eastern Odyssey

Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures. He begins his odyssey in Cambodia, where he discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of pepper. He learns how to cook the famous Fish Amok, made with lemongrass and coconut and he samples Lok Lak.

Rick Stein takes a colourful look at the Far East's diverse food cultures. He tries delicious street food in Hanoi and samples the night food stalls in Bangkok.

Rick continues his odyssey in Thailand where he meets up with one of his heroes, David Thompson, a man who has immersed his professional life into understanding Thai cuisine. He takes a train south to Phuket to learn the art of a hot and sour Tom Yum Goong, the culinary icon of Thailand. Finally he visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

Rick is spoilt for choice as he explores the multifaceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure. Across the Indian Ocean in Sri Lanka, Rick visits a bustling fishing village north of Colombo and takes part in a most unusual fishing expedition further south in Galle.

Rick visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries and then moves on to Bali, where food takes on a religious significance. He samples the best roast pork he's ever tasted.

Rick ends his culinary tour in Bangladesh, the country that spawned thousands of `Indian' restaurants in Britain years ago. Not surprisingly, curry is at the top of his list.