Sashi is exploring the land of smiles and his journey starts off in Bangkok - here he explores the vast diversity of the culinary spectrum; from a gritty tour of the Klong Toei slums where he ends up discovering a dish that features live jumping shrimp, to a rendezvous at the world’s 13 on World’s 50 Best Bars list, to hanging out with Michelin Starred Chef Andrea Accordi’s at his playground, the illustrious Riva del Fiume.
This episode pays homage to luxury culinary experiences; Sashi is in the island nation of Fiji, followed by a lavish exploration of Maldivian foodie experiences. The journey starts off in Taveuni, Fiji, a remote island where Sashi is hosted by Raiwasa private resort - the aim here is to experience a traditional lovo pit method of Fijian cooking, from scratch. Followed by a kava ceremony which is produced from the very elemental steps. Experiencing both fabled Fijian cultural wonders, Sashi is on a high, literally, and hops over to the island/atoll strewn nation of Maldives, where the Four Seasons showcases their sustainability efforts in their cuisine; an epic ayurvedic experience with a meal curated by a holistic doctor, and an outlandish dinner on a private sandbank with the Maldivian chef of the year, as Sashi’s private chef!
Sashi De is exploring the culinary wonders of Bali. In this episode, he hooks up with his long-time chef friend, Putu, to discover what the Balinese indulge in when home. Before the home cooking extravaganza begins, Sashi discovers a street food staple, Nasi Campur. And no trip to Bali is complete without a taste of Babi guling. The fabled whole spit roasted pig! Balinese cooking is communal, with an intimate mastery of exotic and plentiful ingredients, and in this episode, Sashi learns how Balinese staples are created from scratch!
Sashi continues his discovery of Bali’s best hits. He’s learned about the home cook’s staples; now, he shifts gears, to luxury. At the illustrious Ritz Carlton, he meets Chef Made who runs Sashi through a veritable feast of Bali’s Best. From the Dutch era rice table experience, to scouring markets for the best seafood ingredients, to cooking up a storm featuring soto pesmol, nasi goreng, and sambal mata!
Bali is the land for holistic healing, beach clubs, and luxury experiences. No other destination does a blend of travel experience better than this island. After discovering a hidden streetfood find of Chicken Keren, Sashi continues his luxury exploration as he heads to the illustrious Four Seasons JImbaran bay where he chances upon Telu; a bar dedicated to Balinese Arak, the spirit derived from palm sap. Learning about sustainable cocktails and a tepache based Arak drink, Sashi heads to Jala restaurant to learn about Pepes Ikan kakap, a luxurious dish featuring seabass steamed in banana leaf and slathered with Balinese marinade.
The Balinese adventure nears conclusion, but not just yet! Switching from luxury to adventure, Sashi leaves the Four Seasons Jimbaran Bay property and kayaks down the raging Ayung River to Ubud, where he is on the search to learn about Sattvic cuisine. As is tradition on Max Foodie, Sashi pivots from topic to topic. After his Ayurvedic meal, he heads to the most exclusive destination for sunset cocktails, at the famous Rock Bar. With this experience ticked, Sashi finally closes the loop on the fabled Babi Guling dish. The multi step and highly complicated dish prepped from the very elemental steps, Sashi finally gets a taste of not just the dish, but also proper Balinese culture as he witnesses temple goers indulging in this lavish feast; all part of daily routine in the exotic island that the world knows as Bali.
Sashi De is in Davao, Phliippines, to explore why this city in Mindanao is known as the fruit basket of the island nation. Here, he explores how Durian is cultivated and grown in the nutrient rich soils of the terrain. Tasting a full durian flight, he switches gears to experience the Bankerohan way of chowing down. Mindanao's hearty soups! From street food finds, Sashi switches gear to the region's most beautiful luxury stop. At the Dusit Thani Lubi plantation, the chef maestros demonstrate regional dishes of the Philippines!
The Mindanao meandering continues! Sashi heads to the Tuna Capital of the Philippines, Gen San to explore the annual tuna festival. This is the very hub of tuna harvesting in Asia that supplies yellowfin tuna! From the Tuna Capital, Sashi heads to the Surf capital of the Philippines, Siargao; the island that resonates the same vibes as Bali from 20 years ago. Here he learns about a story of resurgence and survival after meeting his friend Luna, an entrepreneur that survived typhoon Odette. Sashi explores the truly Filipino eating style of Boodle fight, in arguably one of the most popular islands in the world, Siargao!
Max Foodie features vibrant Turkiye for the first time in the series. Sashi starts off things in Istanbul by highlighting the Ciragan Kempinski palace which is a former Ottoman palace housing tremendous luxury and ancient cuisine. A baklava specific room in the cellar gets Sashi on the hunt for traditional Ottoman cuisine; at Tugra restaurant, Chef Emre features lost dishes from the empire. From Istanbul, Sashi heads to the jet setter’s holiday spot, Bodrum where the chef maestros of the region feature their iconic local dishes.
Sashi’s foodie exploration continues as he bounces around different spots across the food obsessed nation of Turkiye. In Antalya, he heads for the markets and picks up a recipe for the iconic testi kebab. At the region’s best golf course, while Sashi gets a day in the links, the chefs prepare marden style stuffled lamb with rice - yet another icon of the area. Finally, Sashi heads to the lesser frequented Turkish North Cyprus - although a topic of contention, Sashi meets friendly locals who pridefully feature their olive groves, cheese-making and mesmerizing Mediterranean cuisine!
Sashi is exploring the land of smiles and his journey starts off in Bangkok - here he explores the vast diversity of the culinary spectrum; from a gritty tour of the Klong Toei slums where he ends up discovering a dish that features live jumping shrimp, to a rendezvous at the world’s 13 on World’s 50 Best Bars list, to hanging out with Michelin Starred Chef Andrea Accordi’s at his playground, the illustrious Riva del Fiume.
This episode pays homage to luxury culinary experiences; Sashi is in the island nation of Fiji, followed by a lavish exploration of Maldivian foodie experiences. The journey starts off in Taveuni, Fiji, a remote island where Sashi is hosted by Raiwasa private resort - the aim here is to experience a traditional lovo pit method of Fijian cooking, from scratch. Followed by a kava ceremony which is produced from the very elemental steps. Experiencing both fabled Fijian cultural wonders, Sashi is on a high, literally, and hops over to the island/atoll strewn nation of Maldives, where the Four Seasons showcases their sustainability efforts in their cuisine; an epic ayurvedic experience with a meal curated by a holistic doctor, and an outlandish dinner on a private sandbank with the Maldivian chef of the year, as Sashi’s private chef!
Sashi De is exploring the culinary wonders of Bali. In this episode, he hooks up with his long-time chef friend, Putu, to discover what the Balinese indulge in when home. Before the home cooking extravaganza begins, Sashi discovers a street food staple, Nasi Campur. And no trip to Bali is complete without a taste of Babi guling. The fabled whole spit roasted pig! Balinese cooking is communal, with an intimate mastery of exotic and plentiful ingredients, and in this episode, Sashi learns how Balinese staples are created from scratch!
Sashi continues his discovery of Bali’s best hits. He’s learned about the home cook’s staples; now, he shifts gears, to luxury. At the illustrious Ritz Carlton, he meets Chef Made who runs Sashi through a veritable feast of Bali’s Best. From the Dutch era rice table experience, to scouring markets for the best seafood ingredients, to cooking up a storm featuring soto pesmol, nasi goreng, and sambal mata!
Bali is the land for holistic healing, beach clubs, and luxury experiences. No other destination does a blend of travel experience better than this island. After discovering a hidden streetfood find of Chicken Keren, Sashi continues his luxury exploration as he heads to the illustrious Four Seasons JImbaran bay where he chances upon Telu; a bar dedicated to Balinese Arak, the spirit derived from palm sap. Learning about sustainable cocktails and a tepache based Arak drink, Sashi heads to Jala restaurant to learn about Pepes Ikan kakap, a luxurious dish featuring seabass steamed in banana leaf and slathered with Balinese marinade.
The Balinese adventure nears conclusion, but not just yet! Switching from luxury to adventure, Sashi leaves the Four Seasons Jimbaran Bay property and kayaks down the raging Ayung River to Ubud, where he is on the search to learn about Sattvic cuisine. As is tradition on Max Foodie, Sashi pivots from topic to topic. After his Ayurvedic meal, he heads to the most exclusive destination for sunset cocktails, at the famous Rock Bar. With this experience ticked, Sashi finally closes the loop on the fabled Babi Guling dish. The multi step and highly complicated dish prepped from the very elemental steps, Sashi finally gets a taste of not just the dish, but also proper Balinese culture as he witnesses temple goers indulging in this lavish feast; all part of daily routine in the exotic island that the world knows as Bali.
Sashi De is in Davao, Phliippines, to explore why this city in Mindanao is known as the fruit basket of the island nation. Here, he explores how Durian is cultivated and grown in the nutrient rich soils of the terrain. Tasting a full durian flight, he switches gears to experience the Bankerohan way of chowing down. Mindanao's hearty soups! From street food finds, Sashi switches gear to the region's most beautiful luxury stop. At the Dusit Thani Lubi plantation, the chef maestros demonstrate regional dishes of the Philippines!
The Mindanao meandering continues! Sashi heads to the Tuna Capital of the Philippines, Gen San to explore the annual tuna festival. This is the very hub of tuna harvesting in Asia that supplies yellowfin tuna! From the Tuna Capital, Sashi heads to the Surf capital of the Philippines, Siargao; the island that resonates the same vibes as Bali from 20 years ago. Here he learns about a story of resurgence and survival after meeting his friend Luna, an entrepreneur that survived typhoon Odette. Sashi explores the truly Filipino eating style of Boodle fight, in arguably one of the most popular islands in the world, Siargao!
Max Foodie features vibrant Turkiye for the first time in the series. Sashi starts off things in Istanbul by highlighting the Ciragan Kempinski palace which is a former Ottoman palace housing tremendous luxury and ancient cuisine. A baklava specific room in the cellar gets Sashi on the hunt for traditional Ottoman cuisine; at Tugra restaurant, Chef Emre features lost dishes from the empire. From Istanbul, Sashi heads to the jet setter’s holiday spot, Bodrum where the chef maestros of the region feature their iconic local dishes.
Sashi’s foodie exploration continues as he bounces around different spots across the food obsessed nation of Turkiye. In Antalya, he heads for the markets and picks up a recipe for the iconic testi kebab. At the region’s best golf course, while Sashi gets a day in the links, the chefs prepare marden style stuffled lamb with rice - yet another icon of the area. Finally, Sashi heads to the lesser frequented Turkish North Cyprus - although a topic of contention, Sashi meets friendly locals who pridefully feature their olive groves, cheese-making and mesmerizing Mediterranean cuisine!