Asia Unplated With Diana Chan

Season 1

Season 1 Episode 10 - Malaysian

4.0 0 x
Diana seeks inspiration from her Malaysian roots, conjuring the sights and smells of food stalls from her childhood. She invites two guests to demonstrate some of the different cultures that influence Malayasian cooking, from Nyonya home cooking to traditional Malay. Cookbook author Clarissa Weerase recreates Nyonya fishca...

Season 1 Episode 9 - South Indian

4.0 2 x
Southern Indian cooking is distinctly influenced by the abundance of fresh fruit and vegetables found in the region. Sarah Todd’s love of Indian cuisine has led her to open up restaurants in Goa and Mumbai, documented on the SBS television series, My Restaurant in India. Sarah starts with vindaloo pork ribs topped with Goa...

Season 1 Episode 8 - Indonesian

3.0 2 x
From rendang to satay and nasi goreng, the flavours of Indonesia are well loved across Asia. Diana decides to showcase her favourite spicy Indonesian relish, sambal matah, on top of a glorious whole snapper grilled in banana leaves. Former MasterChef contestant, Jess Lemon knows Indonesian cuisine back to front, and share...

Season 1 Episode 6 - Singaporean

4.0 1 x
Singaporean cuisine is widely influenced by several ethnic groups that make up the population. MasterChef winner Sashi Cheliah, who grew up in Singapore, shares his quick and easy briyani recipe which has a distinct Indian flair. Next up is the famous Singaporean fish head curry, which has mixed Indian and Chinese influenc...

Season 1, Episode 5 - Cantonese

3.0 1 x
The celebration of Cantonese cooking begins in one of Melbourne’s most iconic restaurants, Flower Drum, in the heart of Chinatown. MasterChef alumni and friend, Karlie Verkerk, shares her recipe for Yum Cha and her favourite dessert, mango pudding. For the main course, Diana creates Pak Cham Kai, which translates to 'white...

Season 1, Episode 4 - North Indian

4.0 4 x
India is a wide-ranging country where cooking varies from region to region, so Diana decides to focus on the foods of Northern India. Inspired by heavy curries and fragrant spices, Diana cooks a traditional lamb korma. Prominent chef Adam D'Sylva, of Tonka and Coda shares his Bengali fish curry, a lighter dish that is idea...

Season 1, Episode 3 - Japanese

4.0 4 x
Diana shares her recipe for okonomiyaki, a relatively simple introduction to Japanese cooking, created using ingredients found in your fridge and pantry. Next stop the flavour chaser meets owner and chef at Mr. Miyagi, a popular Melbourne restaurant that has a new take on traditional Japanese food. Back in the kitchen Dian...

Season 1, Episode 2 - Thai

4.0 3 x
Thai food is on the menu so Diana enlists the help of mentor and Thai food enthusiast, Gary Mehigan, who is an expert at striking the balance of salty, sweet and sour. After sampling Gary’s refreshing prawn larb, Diana explores the varieties of fresh Asian herbs at the Springvale market, before heading back to the kitchen ...

Laksa Johor

3.0 12 x
Legend has it the old King of Johor traveled to Italy and fell in love with spaghetti. He brought it back to Malaysia and had his royal chefs create a sort of gravy to accompany it, creating laksa Johor.

Nyonya fish cakes

3.0 12 x
'Nyonya' cuisine is a hybrid of Chinese and Malay flavours. These fish cakes are a perfect example, infused with the taste and soul of both cultures.