Sashi meets up with his good friend, Chef Ton, who has listed not only on Asia's 50 Best, but also garnered a Michelin Star. Sashi gets an indepth insight into what it takes at running one of Thailand's best known restaurants
Sashi continues his tour of Bangkok by rendezvousing with chefs. Rosarin from Celadon and David Tamburini from La Scala - 2 of Bangkok's well known eating establishments
Sashi and Chef Ton head into the Gulf of Thailand on a daring boat ride to catch a blue spotted grouper - a journey that showcases the arduous task of what it means to be an ethical chef.
Sashi is exploring the hidden side of the famed paradise island, Bali. His guide and mentor for this episode is Chef Reynaldo de Luna - they’ve been on a foraging mission to uncover the biodiversity and hidden gems that Bali offers!
Sashi is back in Hong Kong to take another peek into different facets of the city. He explores Taiwanese tea culture, has a bowl of beef noodles in the city’s most famous joint - and then, he pivots to Hong Kong’s famous bar and mixology scene.
Sashi is doing something he’s never done! A layover style episode. He’s got just 24 hours in the desert metropolis of Dubai. After seeking out the hive of human activity at Dubai’s bustling souks, Sashi does the absolute opposite, by venturing out in the desert.
The US Virgin Islands is one of the most popular destinations in the Caribbean - how about their cuisine? With a true blue Jeep 4x4, Sashi explores the chains of islands, learning stories of local cuisines, brand new distilleries and much more
Sashi is in a strip of islands in the middle of nowhere - French Polynesia! He scours the island of Bora Bora in search of a real local’s meal but goes empty handed. Switching gears, he looks for respite at the legendary Four Seasons Bora Bora where he embarks on a deep-sea fishing run with local fishermen, catching yellowtail tuna.
With luxury done and dusted, Sashi comes across a story of resurgence during a pandemic, with the story of St. James, one of the island’s newest restaurants. Feeling like he did Bora Bora justice, Sashi island hops over to Mo’orea where he takes the quirkiest food tour of his life; baguettes with chow mein, ice-cream pizza, Chinese dumplings!? The island of Mo’orea does quirky food right!
Sashi meets up with his good friend, Chef Ton, who has listed not only on Asia's 50 Best, but also garnered a Michelin Star. Sashi gets an indepth insight into what it takes at running one of Thailand's best known restaurants
Sashi continues his tour of Bangkok by rendezvousing with chefs. Rosarin from Celadon and David Tamburini from La Scala - 2 of Bangkok's well known eating establishments
Sashi and Chef Ton head into the Gulf of Thailand on a daring boat ride to catch a blue spotted grouper - a journey that showcases the arduous task of what it means to be an ethical chef.
Sashi is exploring the hidden side of the famed paradise island, Bali. His guide and mentor for this episode is Chef Reynaldo de Luna - they’ve been on a foraging mission to uncover the biodiversity and hidden gems that Bali offers!
Sashi is back in Hong Kong to take another peek into different facets of the city. He explores Taiwanese tea culture, has a bowl of beef noodles in the city’s most famous joint - and then, he pivots to Hong Kong’s famous bar and mixology scene.
Sashi is doing something he’s never done! A layover style episode. He’s got just 24 hours in the desert metropolis of Dubai. After seeking out the hive of human activity at Dubai’s bustling souks, Sashi does the absolute opposite, by venturing out in the desert.
The US Virgin Islands is one of the most popular destinations in the Caribbean - how about their cuisine? With a true blue Jeep 4x4, Sashi explores the chains of islands, learning stories of local cuisines, brand new distilleries and much more
Sashi is in a strip of islands in the middle of nowhere - French Polynesia! He scours the island of Bora Bora in search of a real local’s meal but goes empty handed. Switching gears, he looks for respite at the legendary Four Seasons Bora Bora where he embarks on a deep-sea fishing run with local fishermen, catching yellowtail tuna.
With luxury done and dusted, Sashi comes across a story of resurgence during a pandemic, with the story of St. James, one of the island’s newest restaurants. Feeling like he did Bora Bora justice, Sashi island hops over to Mo’orea where he takes the quirkiest food tour of his life; baguettes with chow mein, ice-cream pizza, Chinese dumplings!? The island of Mo’orea does quirky food right!