Roving foodies Angela May and Bobby Chinn embark on 2 culinary journeys across Asia. Angela travels to the western coast of India to sample the cuisine and culture of the thriving  melting pot that is Goa. Meanwhile, Bobby travels to Manila where he discovers a passionate and humorous people, and their love of food.
Goa existed under Portuguese colonisation for over 400 years, and the architecture, cuisine and overall flavour of the region is entirely reflective of this rule. Angela samples delicious Goan foods from vibrant restaurants across the region, gets cooking lessons from Goan chefs, and also tries her hand at creating some of the dishes for herself.
She starts her travels in the capital city of Panaji along the Mandovi River, where she has the chance to try a traditional Goan breakfast of Pao Bhaji, a vegetable curry with a soft white bread. Angela moves on to the Sanctuary bakery, where she is taught how to make the bread. Inspired by the fare, Angela creates her own version of the curry, adding untraditional vegetables to the mix.
Next stop on her journey is Goa Villa, where Angela helps stuff and smoke a traditional Goan sausage. From there, it is on to the municipal market, to peruse the endless stands of fish and shellfish. Seafood is a major staple of the Goan diet, as the region is home to many rivers, and bordered on the west by the Arabian Sea. Chef Ragu, from the Taj Hotel Village who shows her how to cook a Goan Prawn Curry using fresh, local ingredients.
Angela moves on to Goa's beaches, which are popular amongst tourists and locals alike, to sample the fare at the famously delicious food and drink shacks that line the sand. After  absorbing some rays, she takes a cooking lesson from Faro musician and chef Francisco Sousa, whose restaurant - Casa Portuguesa - is one of the most popular in Goa. Francisco mixes Goan and Portuguese chillies to make a fusion dish called Pork Sorpotel. Next, she meets up with local chef Morgan from Le Restaurant Français - who fuses his knowledge of French, Goan and Asian cuisine into a blissfully refreshing spin on beloved classics.
Angela's
visit draws to a close at Arpora whose vibrant, colourful, and bustling night market sells almost anything and everything and where you can sample delicious local delicacies alongside world cuisine from myriad food stalls.
Meanwhile,
Bobby Chinn heads off for the Philippines - formerly a Spanish colony in the 16th century, American territory in the early 20th century, which became independent in 1946.  Spanish heritage is a key distinguishing factor of the Philippines in Asia - Spanish was an official language in the country until 1973. Its cuisines is also the result of evolution over several centuries from its Malay roots to a cuisine of predominantly Spanish base, due to the many Mexican and Spanish dishes brought to the islands during the colonial period. Typical dishes here range from a simple meal of fried fish and rice to rich paellas and cocidos.
Apart from the obvious Spanish influences, Philippine cuisine is distinct in their love for meat and stews, as well as their huge variety of dishes and ingredients. Filipino cuisine is also distinguished by its bold combination of sweet, sour, salty and spicy flavours, although most dishes are not typically highly spiced. Bobby learns that Filipino palates prefer a sudden influx of flavour so many national dishes offer a feast for the eyes, an aromatic bouquet, and a gustatory delight.
Next, at the local Farmers Market, Bobby meets up with Roland Laudico - one of a new breed of Filipino chefs pushing the boundaries of the traditional cuisine. Together they shop for the freshest seafoodand Roland teaches Bobby how to make tasty Sinigang Seafood.
 Bobby also pays a visit to numerous places of interest that reflects Manila's colonial past, beginning with Intramuros - a walled city during the Spanish colonial times - and taking inthebeautiful church of San Agustin which has survived 5 earthquakes. Here he tries his hand at making one the most popular Filipino dishes: Champorado - a combination of porridge made with glutinous rice, cocoa powder, condensed milk and sugar. To diffuse the sweetness of this dish, Filipinos eat it together with tuyo (dried salted fish). Next stop is the Manila American Cemetery which is the largest of its kind in the Pacific where many U.S. personnel killed during World War II are buried. In fact, the Americans had military bases in the Philippine until the mid 1990s so their influence is everywhere, infused in music sports and food.
For a truly Filipino experience, Bobby has to take a trip in the latest version of a traditional form of transport: the E-Jeepney. Unlike the old public utility jeepneys, the latest electric jeepneysdon't hiss, or cough, or sputter. Instead, these eco-friendly vehicles weave their way around the Makati central business district quietly - with only an occasional puff of smoke from their glossy behinds.
At Manilas largest shopping mall, the sprawling SM Mall of Asia, Bobby tracks down Gene Gonzalez, founder and president of the Center for Asian Culinary Studies and chef at Café  Yasbel. Gene shows Bobby how to make what most Filipinos consider to be their national dish, Chicken Adobo.
Next, Bobby meets Marketman - the city's most famous food blogger - who takes him around Escaledo Market, and highlighting traditional food and drink from many regions. Finally, they wind up the afternoon with a Meryenda party back at Marketman's place. Here Bobby gets to relax and sample delicious Filipino fare at its best. |
