E-Saan: Series opener, Tommy talks about this series, montages of Thailand. He will take you to see how the Thai farmers grow rice and later Tommy prepares Grilled Chicken Breast with Green Curry sauce and Grilled fresh River Prawn and then shows the viewers how to use Thai Hom Mali Rice in Panang Curry Risotto.
Tommy prepares Gai Gra-Pao (holy basil chicken); fried egg and sautéed Puck Boong (Thai water spinach) with garlic, chili, and soybean sauce; and steamed Thai Hom Mali Rice.
Tommy takes a road trip from Bangkok through E-Saan, located in the North East of Thailand and visits a Thai farmer's village where they cook sticky rice, a favorite in Thailand. Tommy makes rice croquettes with mango salsa and spicy red bell pepper puree.
Tommy visits Phi Mai Sanctuary, showing the rich history in this North East area of Thailand. He prepares Thailand's version of chicken soup; Prik king shrimp; and sauteed shitake mushroom and asparagus, accompanied with Thai Hom Mali rice.
Tommy visits a local Thai silk cottage industry and prepares typical E-Saan foods: Larb, Som Tum, and Thai BBQ chicken with a sweet chili sauce with ginger coconut Hom Mali rice.
Tommy visits Sukhothai, the first Ancient Capital of Siam, and travels by bike to explore the ruins. Later, Tommy prepares the most famous soup in Thailand, Tom Yum Goong (hot & sour shrimp soup) and ginger chicken.
Tommy joins the Loy Krathong Parade and festival where local Thai people release floating Lotus offerings along the candlelit waters. Tommy shows the best way to cook white and brown Thai Hom Mali rice, red curry chicken, Thai-style omelets, and sauteed broccoli with thick crispy bacon.
From Bangkok, Tommy visits Chiang Mai, the rose of the North and the celebration of the Yee Peng Festival filled with lanterns. Later, Tommy prepares Nam Prick Noom (roasted chili dipping sauce), Chiang Mai Nam Sod, and Chiang Mai's most famous, Khao Soi noodles.
Tommy visits Doi Suthep, the most important Temple in Chiang Mai, located on top of a hill with views like nowhere else and then stops by the Jade Factory to see how they mine and carve the Jade. Later, Tommy prepares a local Khan Toke welcoming dinner, Hung Lay curry, Chiang Mai fried chicken and tomato dipping sauce with both Thai Hom Mali rice and sticky rice.
Tommy takes you to explore the adventure of hiking on elephants in the lush green forests, a relaxing bamboo river raft that floats along the hills of Chiang Mai, and then a midnight searching the Night Bazaar for a good bargain. Later Tommy prepares Tom Ka, a coconut milk based chicken soup, follow by a dish he calls "Naked Shrimp."
Tommy visits the famous Floating Market, where an entire ancient market is operated by boats. He learns how to prepare coconut palm sugar, an ingredient used in many Thai dishes. Tommy prepares chicken sate with peanut sauce, spicy beef salad with lemon grass vinaigrette, and spicy barbeque pork chops with Thai chili fish sauce.
Tommy takes the viewers to the largest fruit and vegetable market in Bangkok and explores the Rose Garden Resort's herb and other gardens. He prepares mussamun curry, braised tofu with minced pork, and sauteed bean sprouts with chives served with saffron Thai Hom Mali rice.
Tommy visits the second Ancient Capital of Siam, Ayuthaya. Later, Tommy prepares grilled eggplant salad, fried snapper with chili sauce, and shrimp panang served with both white and brown Thai Hom Mali rice.
Tommy cruises along the Tar Jeen River observing the local river people and then shops at Wat Don Wuuy Farmers Market for all kinds of vegetables and spices: Later, Tommy prepares Pamelo shrimp salad as well as Thai spring rolls with a sweet plum dipping sauce.
Tommy visits the infamous Bridge over River Kwai and Lopburi/Monkey Town where a kingdom of monkey gangs run the city. Later, Tommy and Chef Varit from The Rose Garden prepare Khao Tang Nha Tang (crispy rice) with minced pork, and coconut milk and chili paste dipping sauce. They also prepare green curry with fish dumplings and sauteed organic Thai broccoli with crispy pork.
In Surin Province, Tommy views the Elephant Buffet and the Elephant Round Up where hundreds of these creatures line the streets in celebration. Later, Tommy prepares ginger fried rice with seared salmon, accompanied with crispy ginger, leeks, and shallots.
In Bangkok, Tommy visits the floating market where people come to barter with one another by boat like in the ancient days. He cooks Thai BBQ chicken with sweet and lightly spicy chili sauce, as well as curry fried rice.
Tommy visits the nine sacred temples where offerings are made for all kinds of spiritual gifts such as good luck, safe journeys, better health, and many other things. Later, he prepares all kinds of noodles such as Mee Krob noodles and vegetarian Rad Na noodles.
Tommy shows where to eat in bustling Bangkok city. Later he visits the Thai classical opera Khon, at the Sala Chalermkrung Theater, Thailand's comparison to Old Hollywood. He cooks Thai toast, a signature dish with the traditional cucumber relish and rice soup, and cashew nut chicken.
Tommy visits the beautiful Four Seasons Hotel in Bangkok and its Spice Market Restaurant. Later, he cooks with Chef Ann to make a prawn salad. Tommy further explores Bangkok on less than $10 a day, and cooks red curry with pumpkin and pork.
Tommy visits a Chinese New Year celebration in Bangkok and shows how to make Thai beer at the factory. Later, Tommy prepares bitter melon omelet, chicken curry, and a calamari silver noodle salad.
Tommy visits a Chiang Mai cooking school in search of their head chef and then a factory to see how the ancient art of Celadon pottery is made. Later, Tommy and chef Phitak cook pork salad and curry noodles.
Tommy visits Chiang Mai and shows where to eat from noodle shops to the legendary Khan Toke dinner. Later, Tommy prepares Pad See Eew noodles (sweet soy sauce noodles), chicken noodles, and mama noodles.
Tommy shows how to get to the magnificent Samui Island from Bangkok, one of Thailand's most beautiful islands. Later, Tommy prepares an exotic mix of shrimp in the blanket, and beer batter shrimp with mango salad.
Tommy shops at the local seafood market for fresh fish and later goes with chef Saowakij to purchase fresh herbs at the market. They cook lemongrass salad with prawns and grilled tuna with tamarind sauce and Siamese risotto. Tommy goes to Kho Phangan, the world famous Full Moon Party Island.
Tommy revisits our friends throughout the series and later invites all the crew members and friends to help him prepare coconut shrimp and a grilled seafood extravaganza on the beach.