This edition comes from the streets of Bangkok where thousands of street vendors sell some of the best food in the world. Plus there is a visit to the Chiang Mai Thai Cookery School to see a class in progress
A visit to a traditional wedding in one of the isolated villages in Northern Thailand features in the search for the finest of Thai cooking as does dropping in on a class at a cookery school in Chiang Mai where we learn how to make Spicy Glass Noodle Salad
This edition includes a visit to the isolated villages of Northern Thailand and a lesson in how to cook Panaeng curry with pork
Sompon Nabnian, who runs a Thai cookery school in the north of the country cooks a Chiang Mai Curry with Pork for the monks of his old monastery.
In this edition, Sompon Nabnian, who runs a Thai cookery school in the north of the country, cooks mango with sweet sticky rice and red curry with fish. Plus there's a visit to a crocodile farm.
Sompon Nabnian cooks fresh fish with chilli and sweet basil and sweet and sour vegetables. Plus there's a trip to Phuket where elephants are seen working on the island.
Sompon Nabnian eats ants' eggs and cooks Chiang Mai Curry with chicken
Sampling the delicious cuisine and culture of Thailand. Sompon Nabnian visits a market that sells 'jungle food' - crickets, cicada, silk worms and other strange foods.
In this edition, student monks celebrate, plus a visit to the Mekong River to learn about fish.
Sompon Nabnian takes his cookery pupils to a food market and explains what’s for sale.
Series exploring the cuisine and culture of Thailand. In this show, a visit to the Loy Nava restaurant in Bangkok, a floating rice-barge restaurant with magnificent views.
In this show funky, spicy food and exotic culture with a trip to a floating market in search of palm sugar, and a visit to a fish restaurant where raw prawns with lime are being prepared.
More Thai cuisine and culture with Sompon Nabnian. On today’s menu is Black Sticky Rice Pudding and Chicken with Cashew Nuts, plus a trip to a meat and fish market.