Aun Koh heads to Philippines in search of the Dulce Prenda, a vanishing pastry which was invented by the poor in the 18th century as a religious offering to the Virgin Mary. He hopes to discover more about Filipino cuisine, its influences and evolution.

A culinary discovery takes food blogger, Aun Koh up Taiwan’s central mountain range to a Paiwan tribal village. He learns about Yao Yao Fan, a simple dish that hails back to the tribe’s past as a foraging people.

Aun Koh arrives in Jodhpur, India, for the king’s favourite, a meat stew called Kachar Maans. Dating back some 200 years, it was originally cooked in the jungle with game meat hunted on royal expeditions.

Aun Koh is back on home ground, but finds himself totally unfamiliar with a Singaporean Eurasian dish called Curry Mohlyu. This is a food borne out of Portuguese Eurasian history and culture.

Nose to tail eating, where no part of an animal goes to waste, is a current global fad. But for centuries, Filipinos have been creatively cooking bits and ends like feet, innards and blood.

In China bringing the pursuit of refinement into food, they create dishes like Henan’s Zu An Smoked Mandarin Fish, with demanding fire control, and intricate “flower knife work” which gets the fish curling like a blossom when fried.

Among the four styles of cooking that make up Kyoto’s cuisine, obanzai or traditional cooking is the least known. Aun discovers that even as some of their dishes are served at restaurants and sold at stores, Kyoto residents are losing the knowledge to cook.

Made with a sauce that takes 30 days to perfect. An ingredient, 'grago' shrimp, that money often can’t buy because of sporadic supply. All the reasons why a Singapore Peranakan braised pork dish, Babi Tohay, is vanishing.