Street Food: Asia (Temporada 1)

Los creadores de Chef's Table nos llevan a un viaje cultural por el mundo para conocer las comidas callejeras y las personas detrás de cada plato.

Bangkok, Thailand 8.0
Fecha de emisión: 2019-04-26
Duración: 30 min
Sinopsis: Hear the inspirational story of street food chef Jay Fai, who puts a spin on tom yum soup and boasts a Michelin star for her crab omelets.
Osaka, Japan 4.5
Fecha de emisión: 2019-04-26
Duración: 32 min
Sinopsis: Toyo is the humorous, fiery chef of a beloved izakaya in Osaka, the epicure's city known for popularizing street favorites from okonomiyaki to takoyaki.
Delhi, India 4.5
Fecha de emisión: 2019-04-26
Duración: 31 min
Sinopsis: From the crispy savory chaat to the spiced chole bhature, these Delhi street flavors are deeply connected to family stories and political history.
Yogyakarta, Indonesia 8.0
Fecha de emisión: 2019-04-26
Duración: 31 min
Sinopsis: Among the sidewalk delicacies from gudeg to cassava noodles, the jajan pasar is the oldest. And one woman's recipe offers a window into the past.
Chiayi, Taiwan 8.0
Fecha de emisión: 2019-04-26
Duración: 34 min
Sinopsis: Tofu pudding. Fish head soup. Goat stew. The family-owned street stalls of Chiayi are bastions of Taiwan's culinary traditions.
Seoul, South Korea 8.0
Fecha de emisión: 2019-04-26
Duración: 30 min
Sinopsis: The food stalls at Gwangjang Market showcase some of South Korea's beloved old favorites, from soy-marinated crabs to knife-cut noodles.
Ho Chi Minh City, Vietnam 8.0
Fecha de emisión: 2019-04-26
Duración: 30 min
Sinopsis: Snail and broken rice are staples of Ho Chi Minh City's outdoorsy street food culture, which has been shaped by both history and family memory.
Singapore 9.0
Fecha de emisión: 2019-04-26
Duración: 33 min
Sinopsis: Putu piring, wonton noodles, chili crab, chicken rice. Hawkers selling some of Singapore's favorite dishes offer a glimpse into their lives.
Cebu, Philippines 8.0
Fecha de emisión: 2019-04-26
Duración: 32 min
Sinopsis: Benefitting from the rich biodiversity of the land and sea, Florencio Escabas makes a reef eel soup held dear by the island city's many residents.