Rick Stein's Far Eastern Odyssey

Rick Stein is on an epic culinary journey beginning in Cambodia, where he discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot.

Rick travels down the Mekong River to Vietnam. The country's light and fresh food, prepared using an abundance of herbs, includes lots of freshwater fish and flavoursome soups made...

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. Late...

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 me...

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...

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.