The chef explores the cuisine of Malaysia and examines its fast-growing popularity in the UK, starting in Kuala Lumpur with a classic nasi lemak.
The chef reaches the island of Penang, where he samples local street food and learns how to make an unusual pineapple curry.
The chef reaches the foodie haven of Seremban on the west coast, where he samples beef noodles and learns the art of making chicken rendang.
The chef heads to the state of Terengganu on the east coast, where he gets a taste of some local delicacies, including an unusual fish sausage, and makes laksa.
The chef visits the historic port city of Melaka, where he sees the sights and samples local treats including pork satay.
The chef returns to Penang, where he discovers some Indian-inspired street food, including a stall selling pigeon and quail curry.
The chef reaches the northern city of Kota Bharu, where he sees unusual delicacies like meat floss and makes a coconut flavoured fish stuffed into chillies.
Returning to Kuala Lumpur, the chef is introduced to the wide variety of cuisine available at one of the city's street food markets, including a classic with his name on it.
The chef heads to the city of Ipoh, where he samples a chicken noodle dish, and meets a champion of Malaysian food in the UK.
The chef's Malaysian travels end on the tropical island of Langkawi, where he learns the secrets to making the popular regional dish, duck rendang.
