Phil meets Wolfgang Puck and gets an insight into the international chef's life, as well as his famous restaurant Cut.
Phil and Wolfgang talk about the virtues of classics over innovation and signatures that stay on the menu.
Chef Stefane talks about his restaurant, Bar Roque, in Alsace, France. He shares tips on how he prepares cured meats, and how to make the best pizza.
An exploration of charcuterie, a French term for a branch of cooking devoted to prepared meat products.
Phil chats with chef David of the popular Californian and Asian venue, Adrift. David prepares a Cajun dressed barramundi fillet.
Chef Pete Smit shares his eclectic culinary journey, including his unique technique for barbecue grilling a medium rare steak.
Founder John Kunkel gives a rundown of Yardbird's cuisine and Phil tastes its wares; chef Leonardo shows tips on how to make the best Southern fried chicken.
Chef Daniel Boulud makes his signature Black-Tie Scallop, and the DB Burger. The DB Burger is so monstrous that it requires an electric knife to cut it.
Phil Davenport explores the wonderful world of Spago; Wolfgang works on a New York sirloin; Greg gives the lowdown on Spago laksa.
Phil and Wolfgang have a chat about life, history, and philosophy in the classic Californian-styled Spago dining room.
A native Singaporean Chinese, chef Justin trained on a traditional street food cart with his mother in Singapore's hawker centres. Now, he has two venues: the open air Justin, and the more intimate and classical Chinoiserie.
An exploration of Gordon Ramsay's fish batter for his signature pub-style fish and chips, and the Ramsay Burger.
Gordon Ramsay explains his love for Singapore and talks about how its cuisine is one of the best in the world; Chef Oscar makes some spicy scallops with a TexMex feel.
Phil tastes and analyses everything on the degustation menu at The Viceroy, then goes to the kitchen for a detailed tuition on the techniques used.
An exploration of the different preparation techniques used for cooking pumpkins; Andrew displays his pastry genius.
An exploration of Black Tap, a New York-born concept renowned for its burgers; a burger-off between Adrift, DB Bistro, and Gordon Ramsay's BSK Burger.
Chef Ross Lusted and his team, including head chef Daniel Leyva from Colombia, present their unique cooking approach centred around elemental themes, steam, fire and smoke.
Legend Tetsuya is in his element in his two Michelin starred Waku Ghin at the iconic Marina Bay Sands in Singapore.
Indonesian chef Bayu looks young but his experience belies his years. He firmly believes that Indonesian chefs will take on the culinary world and be the next best thing.
From the hustle and bustle of the Crown's ground floor TWR, the hosts make their way up to a tiny and very exclusive culinary gem.
Nancy Silverton, the founder, owner and executive chef at Osteria Mozza, is considered a national treasure by the American culinary elite.
Explores the the modern Indonesian cuisine of late Balinese chef Agung Gede.
Back in Sydney Harbour, Ross and Dan show the preparation of live pippies vadouvan with roasted chickpeas and curry leaves.
The team begin with some cocktails in a gorgeous tearoom, and then move onto the adjoining Silks, where it gets serious.
Oku and Jakarta's iconic Hotel Kempinski represent Indonesia's remarkable progress as a nation since WWII. Located in the dead centre of a city of 12 million, the hotel is a luxury haven with a deep culinary soul.
While the venue of chef Alessandro's A'Mare restaurant is modern, the service is styled in the old ways. In the restaurant's busy kitchen, chef Phil delves into the preparation of Alessandro's signatures.
The brainchild of Hong Kong impresario Malcolm Wood, this place is a Michelin-starred work of art both in a culinary and aesthetic sense.
As spectacular as its venue, the Cave restaurant is in a limestone cave around 15 metres underground. There, chef Ryan Clift serves a lingering and expansive degustation, inspired by his very unconventional life experience.
Under chef Harold Hurtada, Nobu Sydney provides the full Nobu experience: sushi, ramen, tempura, sashimi, teppanyaki and yakitori, all paired with excellent wine, sake and cocktails.
Chef Oscar Perez from the luxurious St Regis Jakarta shares what he has learned over the years, including breakfast lobster, brunch from heaven and a New York-inspired dinner.
Chef Tetsuya's Wakuda at Singapore's iconic Marina Bay Sands is run by his young protégé, chef James, under whose supervision nearly every style of Japanese cuisine is served with a difference.
Chef Phil mixes and shakes with award winners Rudi and JI at the retro-styled Republic bar and joins chef Nicholas Loh to learn about the essence of gourmet excellence at the Colony restaurant.
Chef Phil looks at what it takes to present some of the most outstanding modern Cantonese cuisine at Summer Pavilion, one of the few Michelin-starred Cantonese restaurants in the region.