This product uses TMDB and the TMDB APIs but is not endorsed, certified, or otherwise approved by TMDB.
This product uses TMDB and the TMDB APIs but is not endorsed, certified, or otherwise approved by TMDB.
Rubio has disappeared from TV, from social media, from public life. He has lost his passion for cooking and his love for his work. That is why he feels the need to leave for Thailand to find himself and rediscover authentic flavors. First stop: Chiang Mai. Between temple visits and forays to the local market, Rubio will discover Lou, a pig's blood soup typical of the area.
Pad Thai is Thailand's national dish of rice and shrimp, and Rubio certainly can't pass it up. To savor the country's best Pad Thai, he will travel by boat to the Damnoen Saduak floating market. In the market Rubio will have another lucky encounter: a jackfruit farmer who will invite him to her table.
After Thailand Rubio decided to continue his trip to China to taste Dim Sum, the typical Chinese dumpling, which literally means "joy to the heart." What is true joy for the heart than eating ancient recipes in Guangzhou?
Rubio travels across China, from Canton to Sichuan, where everything gets spicy! In fact, in this episode the globetrotting chef will test his taste buds by tackling a world-renowned ingredient: the famous Chengdu pepper.
Rubio celebrates the end of his trip to China, but how? By eating the five-flower pork. Later, he crosses the border again and arrives in one of the most fascinating countries in the East: Vietnam.
The search for the lost taste continues in Hanoi: a city active from the crack of dawn. Playing badmington and eating Pho, Rubio will learn about old local legends.
Simplicity, true values, passion, beautiful people, and above all, tastes: this is Vietnam, too! Rubio arrived in the Mekong Delta to discover the real Vietnamese everyday life. Fishing for catfish, collecting coconut on plantations, and tending to animals, Rubio will find out that the simplest experiences on a trip are the ones that are truly worthwhile.
