Vanishing Foods
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Aun examines babi tohay - a Singaporean Peranakan braised pork dish made from grago prawns and a sauce that takes 30 days to perfect. Chef Malcolm Lee of Michelin-starred Candlenut Restaurant shares his secrets. 23:21 Expired
Among the four styles of cooking that make up Kyoto's cuisine, obanzai or traditional cooking is the least known. Aun discovers that even as some of their dishes are served at restaurants and sold at stores, Kyoto residents are losing the knowledge and skill to cook what they call soul foods. 23:02 Expired
Aun examines a dish originally created by China's literati - Henan's Zu An smoked mandarin fish, that requires demanding fire control and intricate flower knife work to get the fish curling like a blossom when fried. 22:48 Expired
Aun explores nose-to-tail eating - where no part of an animal goes to waste, and things get heady in the Phillippines with the pricey cabeza de jabali - cold cuts of meat made with a boar's head. 23:23 Expired
Aun Koh is back on home ground in Singapore, but finds himself totally unfamiliar with a Singaporean-Eurasian dish called curry mohlyu - a food borne out of Portuguese and Eurasian history and culture. 22:38 Expired
Aun Koh arrives in Jodhpur, India to sample a meat stew called kachar maans. Dating back some 200 years, it was originally cooked in the jungle with game meat hunted on royal expeditions. But with hunting now banned in India, how can this deluxe camping food fit for royalty survive? 23:16 Expired
A culinary discovery takes food blogger Aun Koh up Taiwan's central mountain range to a Paiwan tribal village. He learns about yao yao fan - a simple dish that hails back to the tribe's past as a foraging people. With modern conveniences and changing tastes, this dish is at risk of becoming lost. 22:51 Expired
Food blogger Aun Koh heads to Philippines in search of the dulce prenda - a vanishing pastry which was invented in the 18th century as a religious offering to the Virgin Mary. Through this 'sweet treasure', he hopes to discover more about Filipino cuisine, its influences, and evolution.