Eating Inn - Episode Guide

Chef Ross Lusted and his team introduce us to his cooking with the elements  theme: steam, fire and smoke. With Head Chef Columbian Daniel Leyva.

Legend Tetsuya is in his element in his two-Michelin-starred Waku Ghin at the iconic Marina Bay Sands in Singapore. We receive master classes ranging from Japanese haute cuisine to Michelin starred bar food all paired with sake, cocktails and fine wines from the Tetsuya cellar. We witness a master chef at 
the peak of his powers. 

Beginning with some cocktails at the gorgeous Tea room we move onto the adjoining Silks, where chef Kar Loong Yee takes us through a feast of never-ending signature dishes.

Steeped in history, this Jakarta icon is representative of Indonesia's remarkable change as a nation since World War II.

Chef Alessandro is Italian and loving it. His a'Mare' restaurant at Crown Barangaroo is as the name suggests: by the harbour. While the venue is modern, the service is styled in the old way.

Discover a feast for the eyes and the belly in Marina Bay Sands. As soon as you step inside, you realise you are in for something out of the ordinary.

This venue is never short of a surprise. The brilliantly designed resort teeters on the cliffs at Uluwatu with the terrifying swimming pool experience with its glass bottom hanging over a 200 foot drop into the sea. No less spectacular, the restaurant "Cave' is in a limestone cave some 15 metres underground.

An episode of surprises. From Chef Nobu's Japanese/Peruvian fusion technique, to his long-time successful partnership with actor Robert De Niro, to his Exec Chef in Sydney, Filipino Harold Hurtada.

Chef Oscar Perez is a dear old friend of the Toque 12 series having starred in our very first episode of Toque 12 Indonesia some years ago. This Philippine born Danish trained master chef now rules the roost at the super luxurious St Regis Jakarta and we reap the benefits of what he has learnt over the years in a number of masterclasses.

Back at Singapore's iconic MBS, Tetsuya shows off his latest creation, Wakuda, a more relaxed Japanese/Californian style affair. Already rocking the Las Vegas culinary scene, this is Japanese with a difference.

Chef Phil mixes and shakes it at the retro Republic bar with award winners Rudi and J.I showing us how.

One of the few Michelin starred Cantonese Restaurants in the region is Summer Pavillion. Chef Phil takes us through what it takes to present some of the region's most outstanding modern Cantonese cuisine. Chef Cheung Sui Kong shows us the way while providing some intriguing insights into an authentic but contemporary Cantonese kitchen.