Posted March, 2020

In Paris, French chemist Herve This is revolutionising the culinary arts with "Note-by-Note" cooking, by using pure compounds such as glucose, lipids and amino acids to make food. In Italy, mercurial chef Massimo Bottura is using his platform to draw attention to hunger and food waste. Andre visits an elevated community kitchen nested in an impoverished Milan neighbourhood, where some of the world's best chefs have cooked for the city's homeless using unsold food from supermarkets. Finally, Andre heads to Lisbon to join activist chef Nuno Queiroz Ribeiro on his mission to change the Portuguese diet.

About the show:
Cooking is Andre Chiang's life purpose, but he is hungry for more. He embarks on a culinary exploration, across 4 continents and 8 countries, to seek a deeper meaning of food and unearth the forces that shape how we eat, in this 3-part series.

In his first destination Oymyakon, the coldest inhabited place on Earth, Andre discovers a whole new culinary culture born out of human resilience. Andre meets Michelin starred chef Virgilio Martinez, who is passionate in uncovering Peruvian ingredients across different altitudes. Here, Andre deeply comprehends how a plate of food enshrines a remnant of a country's history and tradition.

Lastly, Andre examines what defines the future of food, he meets up with the mercurial Italian chef - Massimo Bottura who actively seeks to address hunger and food waste in his pursuit. And through French food scientist Prof Herve This, Andre experience how culinary activities are experienced at the scientific level and takes a glimpse at the future of food.