John Torode's Asia - Episode Guide

John's Asian adventure begins in Mumbai with a tour of the street food served on Chowpatty Beach. After exploring the most efficient lunch delivery service in the world John joins Executive Chef Amit Chowdhury at the Taj Mahal Palace Hotel for an introduction to the five-star version of the Tiffin Tin.

Next, John visits the holy city of Amritsar in the Punjab region of northern India. Keen to learn more about Indian cuisine John is given a masterclass at the Taj Swarna hotel in how to prepare a classic Indian dish: Butter Chicken.

A lifelong lover of Chinese food, John is elated when his Asian cuisine tour takes him to Beijing. John heads straight to Beijing's loved Peking Duck restaurant and is fascinated to see and taste the traditional dish.

Travelling on to the bustling metropolis of Hong Kong, John explores the markets of Long Kwai Fong and tries his hand at a Hong Kong traditional favourite: steamed prawn dumplings.

John begins his exploration of Hong Kong's modern cuisine with an introduction to Cha Chang Teng, a clash of cultures on a plate. Across the harbour at the Peninsula Hotel John meets maverick chef Xavier Boyer who carefully choreographs intricately balanced arrays of flavours.

In the first episode of the week, John is in the Las Vegas of Asia: Macau. A former Portuguese colony, influences on Macanese cuisine come from all over the globe and John tries one of the spiciest dishes so far, African Chicken.

After a trip to Macau's bustling markets with Chef and writer David Wong, John is shown an elaborate pork dish before ascending the Ritz Carlton for a view of the city and a Michelin star fried rice dish.

Returning to Thailand, where it all began for him 20 years ago, John delightedly explores Bangkok's markets. Reunited with mentor and old friend Pip, John is inspired by a chilli infused concoction.

John's journey takes him to Huraa in the Maldives where he gets an introduction to the cuisine from Soba who cooks a typical local dish using coconuts, chilies and tuna fish.

The final episode takes a look back at a series full of tantalising tastes, awe inspiring vistas, and some of the best chefs producing the diverse cuisine found across the continent.