1 00:00:11,365 --> 00:00:12,366 [birds chirping] 2 00:00:20,416 --> 00:00:25,296 I only knew about Singapore from what I'd read. 3 00:00:25,379 --> 00:00:27,423 Very strict, a lot of rules. 4 00:00:28,007 --> 00:00:29,592 No littering is good. 5 00:00:29,675 --> 00:00:31,552 No spitting makes sense. I like that. 6 00:00:31,635 --> 00:00:35,806 But no walking nude around your house? 7 00:00:35,890 --> 00:00:39,351 No bothering people with your musical instruments? 8 00:00:39,435 --> 00:00:41,645 Chewing gum is not allowed in the country. 9 00:00:45,900 --> 00:00:47,902 Don't pee in an elevator. That's a rule. 10 00:00:50,780 --> 00:00:54,366 I-- I wasn't planning on it, but now, well, I'll make sure 11 00:00:54,450 --> 00:00:55,993 I don't even have an accident. 12 00:00:56,952 --> 00:00:58,287 [theme music playing] 13 00:01:00,247 --> 00:01:03,501 ♪ A happy, hungry man ♪ 14 00:01:03,584 --> 00:01:06,879 ♪ Is traveling all across The sea and the land ♪ 15 00:01:07,755 --> 00:01:10,216 ♪ He's trying to understand ♪ 16 00:01:10,299 --> 00:01:14,261 ♪ The art of pasta, pork, chicken and lamb ♪ 17 00:01:14,345 --> 00:01:16,055 ♪ He will drive to you ♪ 18 00:01:16,138 --> 00:01:17,932 ♪ He will fly to you ♪ 19 00:01:18,015 --> 00:01:19,558 ♪ He will sing for you ♪ 20 00:01:19,642 --> 00:01:21,352 ♪ And dance for you ♪ 21 00:01:21,435 --> 00:01:23,145 ♪ He will laugh with you ♪ 22 00:01:23,229 --> 00:01:24,939 ♪ And he'll cry for you ♪ 23 00:01:25,022 --> 00:01:27,399 ♪ There's just one thing he asks in return ♪ 24 00:01:27,483 --> 00:01:30,569 ♪ Somebody feed, somebody feed ♪ 25 00:01:31,278 --> 00:01:36,450 ♪ Somebody, somebody feed Phil ♪ 26 00:01:36,534 --> 00:01:39,286 ♪ Somebody feed him now ♪ 27 00:01:46,168 --> 00:01:49,672 [Phil] If you're like me, you might not really know exactly what Singapore is. 28 00:01:49,755 --> 00:01:51,882 A city? An island? A country? 29 00:01:52,591 --> 00:01:55,136 Turns out it's all three, and look at this. 30 00:01:57,263 --> 00:02:01,350 Awe-inspiring architecture, cutting-edge engineering, 31 00:02:01,433 --> 00:02:04,311 all with these beautiful, quaint little villages mixed in. 32 00:02:07,356 --> 00:02:12,194 The very modern skyscrapers that seem to erupt from the jungle. 33 00:02:12,778 --> 00:02:18,951 The whole city seems to have been built in and around beautiful nature, 34 00:02:19,034 --> 00:02:23,414 and that nature's been incorporated into every element 35 00:02:23,497 --> 00:02:26,333 of the architecture and the city itself. 36 00:02:29,211 --> 00:02:32,214 You know you're somewhere special when the minute you step off the plane, 37 00:02:32,298 --> 00:02:36,260 a boring airport terminal becomes this. 38 00:02:38,304 --> 00:02:39,930 Aptly named "The Jewel," 39 00:02:40,014 --> 00:02:42,266 it has a giant five-story atrium 40 00:02:42,349 --> 00:02:46,478 with the world's tallest indoor waterfall pouring right through the center of it. 41 00:02:47,605 --> 00:02:51,901 This is a great example of taking a building that simply serves a purpose 42 00:02:51,984 --> 00:02:54,445 and deciding it should be something spectacular instead. 43 00:02:55,821 --> 00:02:57,698 This is an airport. 44 00:02:57,781 --> 00:03:01,535 Look, we all know airports are places we gotta endure, right? 45 00:03:01,619 --> 00:03:04,830 But if I had a seven-hour weather delay in this place, I'd be all right. 46 00:03:06,207 --> 00:03:09,960 I don't know if TV can capture the scope of this thing. 47 00:03:10,794 --> 00:03:12,004 It's crazy big. 48 00:03:13,255 --> 00:03:15,090 It's like the size of Times Square. 49 00:03:17,801 --> 00:03:20,304 But while this place is straight out of The Jetsons, 50 00:03:21,430 --> 00:03:23,474 there is a lot of history in Singapore. 51 00:03:24,391 --> 00:03:26,018 Known as the Lion City, 52 00:03:26,101 --> 00:03:29,355 Singapore has been a critical port at the bottom of the Malay peninsula 53 00:03:29,438 --> 00:03:32,274 in Southeast Asia since the first millennium. 54 00:03:32,858 --> 00:03:35,694 In the 19th century, it was colonized by the British, 55 00:03:35,778 --> 00:03:37,529 and today it's an autonomous republic. 56 00:03:38,113 --> 00:03:39,990 [in Mandarin] Welcome to Singapore. 57 00:03:40,699 --> 00:03:43,619 [Phil] Just like the US, it's a country made up of immigrants 58 00:03:43,702 --> 00:03:46,080 from all over the region and the world. 59 00:03:47,915 --> 00:03:49,041 [indistinct chatter] 60 00:03:52,211 --> 00:03:54,880 And if there's a place where all of Singapore gathers, 61 00:03:54,964 --> 00:03:57,174 it's in one of the city's many food courts, 62 00:03:57,258 --> 00:03:59,510 known here as "hawker markets." 63 00:04:00,219 --> 00:04:04,223 This is the thing here. This is a way of life. 64 00:04:04,306 --> 00:04:07,726 The national pride are in these hawker stalls. 65 00:04:09,186 --> 00:04:11,105 This is braised noodles. 66 00:04:11,188 --> 00:04:13,440 It says, "Deep-fried shark nuggets." 67 00:04:13,524 --> 00:04:16,068 Yup, that's the name of the game at this stall. 68 00:04:16,151 --> 00:04:17,736 Bjorn Shen is a great chef, 69 00:04:17,820 --> 00:04:21,031 and he's also a judge on MasterChef: Singapore. 70 00:04:21,115 --> 00:04:23,701 He's taking me to try some of his favorite things 71 00:04:23,784 --> 00:04:26,787 at his local neighborhood hawker market, Tiong Bahru. 72 00:04:27,329 --> 00:04:29,748 So that's braised duck and all the different duck parts. 73 00:04:29,832 --> 00:04:31,875 There's duck intestines, duck feet. 74 00:04:31,959 --> 00:04:34,795 -I like the outer part with the skin. -[chuckles] 75 00:04:34,878 --> 00:04:37,214 -You've had duck rice before, have you? -Never. 76 00:04:37,298 --> 00:04:39,341 Nev… Can we get one duck rice? 77 00:04:41,510 --> 00:04:42,928 Done. Dig in, dig in. 78 00:04:48,017 --> 00:04:48,851 Oh, yeah. 79 00:04:49,351 --> 00:04:52,021 This is rice that's soaked in soy sauce, right? 80 00:04:52,104 --> 00:04:56,317 Cooked in duck stock and soy sauce, and sometimes you find chunks of yam inside. 81 00:04:56,400 --> 00:04:58,193 -Really? -So they cook it in chunks of yam. 82 00:04:58,277 --> 00:05:00,529 I think this is one of those sleeper dishes. 83 00:05:01,113 --> 00:05:03,407 Everyone in Singapore eats this sort of thing, 84 00:05:03,490 --> 00:05:06,076 but it's not your chicken rice or your chili crab 85 00:05:06,160 --> 00:05:09,496 or your laksa, one of those top things to eat. 86 00:05:10,622 --> 00:05:11,582 I love it. 87 00:05:11,665 --> 00:05:12,916 You know what I say now? 88 00:05:13,709 --> 00:05:15,377 -Next. -Next. Let's go. 89 00:05:17,504 --> 00:05:20,090 Can we get two cups of sugar cane? 90 00:05:21,592 --> 00:05:23,052 Check out how he's doing it. 91 00:05:23,135 --> 00:05:26,180 He's got these canes. He's just putting them through this, like, pasta machine. 92 00:05:26,263 --> 00:05:29,850 It's shooting all that juice out. He's going to strain it, put it over ice. 93 00:05:29,933 --> 00:05:33,312 Wow. Look at… I… Who… There's so much juice in there. 94 00:05:33,395 --> 00:05:35,814 -So these things are actually very porous. -Yeah. 95 00:05:35,898 --> 00:05:37,983 You'll see that if you put them straight on the floor, 96 00:05:38,067 --> 00:05:41,904 they'll suck up anything from the floor, like detergent and, and, and… 97 00:05:41,987 --> 00:05:45,282 you know, nasty things that you don't want them to suck up. 98 00:05:45,366 --> 00:05:48,243 So they'll always keep them in buckets or on top of… 99 00:05:48,327 --> 00:05:51,580 I'm glad they do. Wow, look at that. Wow. 100 00:05:51,663 --> 00:05:53,248 -Thank you very much. -Thank you. 101 00:05:53,332 --> 00:05:54,708 Try this. It's powerful. 102 00:05:55,292 --> 00:05:56,835 -This is delicious. -Yeah. 103 00:05:56,919 --> 00:05:57,920 Delicious! 104 00:05:58,003 --> 00:06:00,255 -Okay, thank you. -Thank you. Never had that. 105 00:06:01,673 --> 00:06:05,260 So the next stall we're gonna go is right up the end of this alley here. 106 00:06:05,344 --> 00:06:06,178 Yeah. 107 00:06:06,261 --> 00:06:08,597 And that's where we get that famed watercake. 108 00:06:09,306 --> 00:06:12,101 -So it's steamed rice cakes. -[Phil] Yes. 109 00:06:12,184 --> 00:06:14,978 But not the bouncy kind. This is soft and melts in the mouth. 110 00:06:15,062 --> 00:06:15,896 [Phil] Uh. 111 00:06:15,979 --> 00:06:18,440 [Bjorn] And then on top is preserved radish. 112 00:06:18,524 --> 00:06:23,487 We each get two of these long skewers. The way we do it is we cut. 113 00:06:24,321 --> 00:06:26,949 -[Phil] Huh. -Get some of that radish on top. 114 00:06:27,032 --> 00:06:30,828 A little bit of chili, maybe. We poke and then we eat. 115 00:06:31,578 --> 00:06:33,747 -Two sticks, it takes. -Uh-huh. 116 00:06:34,331 --> 00:06:35,833 -How am I doing? -Not too bad. 117 00:06:35,916 --> 00:06:37,751 As long as you got it to your mouth. 118 00:06:41,713 --> 00:06:43,841 -[Phil] This is great. -It just disappears, right? 119 00:06:43,924 --> 00:06:47,052 I don't know who's the first person who said, "Let's eat this with sticks." 120 00:06:47,136 --> 00:06:48,804 There's no easy way, even for me. 121 00:06:48,887 --> 00:06:49,847 Ah! 122 00:06:49,930 --> 00:06:52,599 "How can we make it a little more awkward for people? 123 00:06:52,683 --> 00:06:54,476 Give them two of these toothpicks." 124 00:06:54,601 --> 00:06:55,811 I do like it, though. 125 00:06:55,894 --> 00:06:58,522 I would never get this. I would never know to get it. 126 00:06:58,605 --> 00:06:59,982 Thank God for you, Bjorn. 127 00:07:00,649 --> 00:07:02,067 I'm now a water cake guy. 128 00:07:02,151 --> 00:07:03,569 -[Bjorn] Yes. -[Phil] Who knew? 129 00:07:03,652 --> 00:07:07,489 Does it sound great? No. Is it great? Yes. 130 00:07:07,573 --> 00:07:10,534 -By the way, they could change the name. -What would you call it? 131 00:07:10,617 --> 00:07:12,536 Scrumptious nice things. 132 00:07:12,619 --> 00:07:13,537 [chuckles] 133 00:07:13,620 --> 00:07:14,746 Okay, moving on! 134 00:07:16,081 --> 00:07:20,169 So we'll leave the market behind. We'll get out to just across the road. 135 00:07:21,253 --> 00:07:25,257 So this is Tiong Bahru. Tiong Bahru is a very old neighborhood. 136 00:07:25,340 --> 00:07:27,176 -[Phil] Yes. -But that's what makes it cool. 137 00:07:27,259 --> 00:07:29,803 -[Phil] So you're saying old is cool. -Old is cool. 138 00:07:29,887 --> 00:07:31,513 That's what I tell people. 139 00:07:32,097 --> 00:07:34,475 Originally undeveloped hills and swamp, 140 00:07:34,558 --> 00:07:39,229 Tiong Bahru was cleared for Singapore's first public housing in 1927. 141 00:07:39,313 --> 00:07:41,940 It gained a reputation as the seedy part of town, 142 00:07:42,024 --> 00:07:43,609 but it turned itself around. 143 00:07:43,692 --> 00:07:46,612 It now draws people to the cafes, boutiques, and markets 144 00:07:46,695 --> 00:07:48,572 set in the pre-war architecture. 145 00:07:48,655 --> 00:07:49,490 Thank you! 146 00:07:50,073 --> 00:07:51,366 -Thank you. -Wow. 147 00:07:51,450 --> 00:07:53,452 Welcome. Yummy, yummy. 148 00:07:53,535 --> 00:07:55,120 -Yummy, yummy. -[Bjorn] Yes. 149 00:07:55,621 --> 00:07:58,957 I like yummy, yummy. Wow. Look at this. Wow. Wow. 150 00:07:59,041 --> 00:08:00,667 -[Bjorn] So… -[Phil] Yes, sir. 151 00:08:00,751 --> 00:08:05,214 This food right here is the perfect expression of Singapore. 152 00:08:05,797 --> 00:08:08,258 -It's a country made of migrants. -[Phil] Right. 153 00:08:08,342 --> 00:08:09,885 And each of them have their own cuisine. 154 00:08:09,968 --> 00:08:12,513 -[Phil] Yeah. -Together, we've made another cuisine. 155 00:08:12,596 --> 00:08:14,056 -Yeah. -Singaporean cuisine, 156 00:08:14,139 --> 00:08:17,267 and this is an example of that, because you have soy sauce, 157 00:08:17,351 --> 00:08:18,227 which is Chinese. 158 00:08:18,310 --> 00:08:19,144 [Phil] Right. 159 00:08:19,228 --> 00:08:22,022 You have curry, which is both Malay and Indian. 160 00:08:22,105 --> 00:08:23,565 You have pork chops. 161 00:08:23,649 --> 00:08:26,944 And this is like a tomato-based sauce. This one's got British influence. 162 00:08:27,444 --> 00:08:29,863 So put a little bit of everything on your plate 163 00:08:29,947 --> 00:08:33,534 and mix it all up together, and it's a whole clash of flavor. 164 00:08:33,617 --> 00:08:35,452 I'm doing it. I'm putting the world on my plate. 165 00:08:36,870 --> 00:08:39,206 -Look at me go. -[Bjorn] This thing right here. 166 00:08:39,289 --> 00:08:43,168 That's a tofu puff. This is the sponge of the food world. 167 00:08:43,669 --> 00:08:46,171 Tof… I thought it was beef. Looks like beef. 168 00:08:46,255 --> 00:08:48,465 It soaks up any flavor that you cook it in. 169 00:08:49,049 --> 00:08:50,175 [Phil] It's very good. 170 00:08:50,259 --> 00:08:52,970 The same kind of thing that the duck just now was braised in. 171 00:08:53,053 --> 00:08:54,846 -[Phil] Yeah. -[Bjorn] The master stock. 172 00:08:55,430 --> 00:08:58,559 Just mix everything up. I mean, this is everyday food, man. 173 00:08:58,642 --> 00:09:00,352 This is comfort food for the people. 174 00:09:00,435 --> 00:09:04,231 [Phil] I'm thanking you so much for this because I wouldn't even know what to get. 175 00:09:05,148 --> 00:09:08,193 [Bjorn] When you walk up to a storefront like that, there's no menu. 176 00:09:08,277 --> 00:09:11,280 It's intimidating for people who have no idea but-- 177 00:09:11,363 --> 00:09:13,073 -[Bjorn] Exactly. -[Phil] Look at me go. 178 00:09:15,325 --> 00:09:18,787 We ordered more than most two-person tables would order. 179 00:09:19,288 --> 00:09:20,998 -[Phil] But we must show the people. -Yeah. 180 00:09:21,081 --> 00:09:23,375 We're doing a public service here, ladies and gentlemen. 181 00:09:23,458 --> 00:09:24,293 [laughs] 182 00:09:28,213 --> 00:09:29,548 [soft music playing] 183 00:09:38,515 --> 00:09:39,349 This is a must. 184 00:09:39,433 --> 00:09:42,519 You have to take what's called the "bumboat," perfect for me. 185 00:09:43,103 --> 00:09:46,106 You go at night on the Singapore River 186 00:09:46,690 --> 00:09:51,236 and you see this city of the future gliding by. 187 00:09:56,199 --> 00:09:58,869 Look how beautiful that bridge is and look at the lighting. 188 00:10:01,872 --> 00:10:02,706 Charming. 189 00:10:03,832 --> 00:10:07,919 We seemed to have had the whole river and even the whole city to ourselves. 190 00:10:09,504 --> 00:10:12,507 It's so peaceful and, like, romantic. 191 00:10:12,591 --> 00:10:14,760 I actually wish my wife was here. 192 00:10:16,553 --> 00:10:17,929 Maybe it's the scotch. 193 00:10:19,723 --> 00:10:23,143 In Singapore's early days, these riverways were filled with bumboats 194 00:10:23,226 --> 00:10:26,104 carrying goods in from larger ships offshore. 195 00:10:26,188 --> 00:10:29,274 Today, they're mostly used as water taxis or for sightseeing. 196 00:10:30,442 --> 00:10:31,652 Singapore! 197 00:10:32,277 --> 00:10:33,445 [Richard chuckles] 198 00:10:33,528 --> 00:10:36,657 Well, I've had three sips of whiskey, and I'm loaded. 199 00:10:38,158 --> 00:10:41,244 Cavenagh Bridge, hundred years old, built by the British. 200 00:10:41,328 --> 00:10:42,704 Oldest bridge in Sing-- 201 00:10:42,788 --> 00:10:44,247 [man] One of the… at least. 202 00:10:44,331 --> 00:10:45,332 Or the oldest. 203 00:10:45,415 --> 00:10:46,708 I'm gonna say the oldest. 204 00:10:47,209 --> 00:10:49,127 Because facts don't matter anymore. 205 00:10:49,628 --> 00:10:51,046 I built this bridge myself. 206 00:10:51,129 --> 00:10:52,047 [crew laughing] 207 00:10:52,923 --> 00:10:56,009 This bridge is the Herschel Schwartz Memorial Bridge. 208 00:10:56,093 --> 00:10:58,512 He ate something spicy on that bridge and died. 209 00:10:59,012 --> 00:11:00,597 I don't know if you know this. 210 00:11:00,681 --> 00:11:02,974 This is where the blooming onion was invented. 211 00:11:03,558 --> 00:11:05,352 [Richard chuckling] 212 00:11:08,563 --> 00:11:10,816 This scene has been very strenuous for me. 213 00:11:14,778 --> 00:11:16,154 [whimsical music playing] 214 00:11:20,367 --> 00:11:25,205 Peranakan cuisine is the indigenous cuisine of Singapore. 215 00:11:26,498 --> 00:11:28,333 Peranakan means "born here." 216 00:11:28,417 --> 00:11:31,128 It's gorgeous and very delicious, 217 00:11:31,211 --> 00:11:32,796 and it's very complex. 218 00:11:32,879 --> 00:11:37,592 Luckily, I'm with a great food writer and chef herself, Annette Tan. 219 00:11:37,676 --> 00:11:39,845 -Cheers. Nice to meet you. -Cheers. Welcome to Singapore. 220 00:11:39,928 --> 00:11:43,056 And we're at a beautiful restaurant called Candlenut, 221 00:11:43,140 --> 00:11:47,227 which is the first Peranakan restaurant to have a Michelin star. 222 00:11:48,311 --> 00:11:52,983 So you specialize in writing about Peranakan food. Is that right? 223 00:11:53,066 --> 00:11:56,611 Well, I'm Peranakan myself. So, yeah, I suppose you could say that. 224 00:11:56,695 --> 00:11:58,905 -Were you born in Singapore? -Yes, born and bred. 225 00:11:58,989 --> 00:11:59,948 oh, hello. 226 00:12:01,616 --> 00:12:02,492 Oh, boy. 227 00:12:02,993 --> 00:12:05,662 [Annette] Peranakan's the culture. It's not so much a race, right? 228 00:12:05,746 --> 00:12:07,581 Which is why you'll find that Peranakan culture 229 00:12:07,664 --> 00:12:12,127 is very much an intermingling of Chinese and Malay and Indonesian, uh, influences. 230 00:12:12,210 --> 00:12:15,422 And that is especially evident in the food. 231 00:12:16,798 --> 00:12:19,092 -[Phil] Are we expecting others? -[chuckles] 232 00:12:19,176 --> 00:12:21,887 [Annette] There's no such thing as a one-dish meal in Peranakan food. 233 00:12:21,970 --> 00:12:24,848 If you're making a meal for a family, you're making at least three dishes 234 00:12:24,931 --> 00:12:25,974 and some rice. 235 00:12:26,057 --> 00:12:31,730 The traditional name for a Peranakan party is tok panjang, which means "long table." 236 00:12:31,813 --> 00:12:34,816 So the entire table would be covered in dishes. 237 00:12:34,900 --> 00:12:36,818 -We like that. Yes. -[Annette] Yeah. 238 00:12:36,902 --> 00:12:39,613 -[Phil] Should we start with salad? -[Annette] Do that. 239 00:12:39,696 --> 00:12:41,782 This is a very Indonesian specialty. 240 00:12:41,865 --> 00:12:45,494 It's marinated in torch ginger flower, lime, and chili. 241 00:12:45,577 --> 00:12:48,163 So it's a very complex, uh, fresh salad. 242 00:12:50,040 --> 00:12:51,583 -Do you like that? -Oh, yeah. 243 00:12:51,666 --> 00:12:54,377 -It's nice and sharp and fresh. -Oh, my goodness, that's good. 244 00:12:54,961 --> 00:12:57,839 [Annette] So you'll find that certain dishes might be familiar. 245 00:12:57,923 --> 00:13:00,217 Chicken curry is one of those dishes in Singapore 246 00:13:00,300 --> 00:13:02,761 where every culture has its own version. 247 00:13:02,844 --> 00:13:03,720 [Phil] Right. 248 00:13:03,804 --> 00:13:05,680 It's a very emblematic dish for Singapore 249 00:13:05,764 --> 00:13:08,016 because it has influences from all over the region, 250 00:13:08,099 --> 00:13:11,019 from Indonesia, and Thailand, and Java, Malaysia. 251 00:13:11,102 --> 00:13:11,978 You like that? 252 00:13:12,062 --> 00:13:13,563 -Fantastic. -Really good, right? 253 00:13:14,689 --> 00:13:18,026 Now this is buah keluak. So it's a black nut from a tree 254 00:13:18,109 --> 00:13:20,028 that's indigenous to Indonesia. 255 00:13:20,111 --> 00:13:21,988 It's a delicacy only found in Peranakan cuisine. 256 00:13:22,072 --> 00:13:24,491 So the Malays don't really cook with it, not the Chinese, 257 00:13:24,574 --> 00:13:27,744 only the Indonesians, the Peranakans, and the Singaporeans. 258 00:13:27,828 --> 00:13:31,289 -Tell me the name of the nut again. -It's called buah, which is fruit. 259 00:13:31,373 --> 00:13:34,042 -Buah. -Buah. B-U-A-H. 260 00:13:34,125 --> 00:13:35,544 Which is the Malay word for fruit, 261 00:13:35,627 --> 00:13:38,880 and keluak, which is the name of the nut itself. 262 00:13:38,964 --> 00:13:41,842 So, in its raw form, the nuts from the tree 263 00:13:41,925 --> 00:13:43,802 are very, very poisonous. 264 00:13:43,885 --> 00:13:46,638 Um, full of cyanide. So have some more. 265 00:13:47,806 --> 00:13:49,140 -Seriously? -Yes. 266 00:13:49,224 --> 00:13:50,851 Is this like the fugu 267 00:13:50,934 --> 00:13:53,228 where if you couldn't cook it exactly right, you're dead? 268 00:13:53,311 --> 00:13:55,397 In its raw state, it's full of cyanide. 269 00:13:55,480 --> 00:13:58,817 What they do is boil it, and then they bury it for 40 days 270 00:13:58,900 --> 00:14:00,819 so that all that cyanide leaches out of it. 271 00:14:00,902 --> 00:14:03,363 -Who found this out? -I'm not sure how many people died 272 00:14:03,446 --> 00:14:05,532 before they realized 40 days was the sweet spot. 273 00:14:05,615 --> 00:14:07,868 "How many days now? Well, hold on." 274 00:14:07,951 --> 00:14:10,871 "I think we better try one more day. Okay, you taste it." 275 00:14:12,163 --> 00:14:14,416 [Annette] So the closest thing that I can think of 276 00:14:14,499 --> 00:14:16,668 in terms of flavor is kind of like a mole. 277 00:14:16,751 --> 00:14:18,920 -Okay. Well, here we go. -Here we go. 278 00:14:19,004 --> 00:14:22,924 [Phil] I'm just hoping that this was buried for enough time. 279 00:14:23,008 --> 00:14:23,967 [Annette chuckling] 280 00:14:27,679 --> 00:14:28,638 You like that? 281 00:14:32,183 --> 00:14:33,518 Worth dying for. 282 00:14:33,602 --> 00:14:34,561 [chuckling] 283 00:14:34,644 --> 00:14:36,563 Delicious. Who wouldn't like this? 284 00:14:36,646 --> 00:14:37,480 [Annette] Mm. 285 00:14:39,357 --> 00:14:41,067 -Oh, by the way… -[Annette] Yes. 286 00:14:41,151 --> 00:14:43,403 You could tell by looking, that was going to be spicy. 287 00:14:43,486 --> 00:14:44,905 -Do you like spicy? -[Annette] Yes. 288 00:14:44,988 --> 00:14:46,990 I'm a Peranakan girl. If I didn't like spicy… 289 00:14:47,073 --> 00:14:49,826 -[Phil] It'd be rough. -Yes. My mother wouldn't approve. 290 00:14:50,911 --> 00:14:52,537 Tell me if that's spicy to you. 291 00:14:53,496 --> 00:14:56,750 It's all right. I think it's just you being a bit of a lightweight. 292 00:14:57,500 --> 00:14:58,668 [all laughing] 293 00:15:00,086 --> 00:15:01,338 She knows me ten minutes. 294 00:15:02,047 --> 00:15:03,256 She's figured it out. 295 00:15:03,798 --> 00:15:04,716 [chuckles] 296 00:15:05,800 --> 00:15:07,010 Spectacularly delicious. 297 00:15:07,594 --> 00:15:08,511 Totally unique. 298 00:15:08,595 --> 00:15:12,641 The spice and all the other tastes are so well-balanced. 299 00:15:13,141 --> 00:15:14,434 I think it's great. 300 00:15:14,517 --> 00:15:17,145 This food is what Singaporeans would say is shiok. 301 00:15:17,228 --> 00:15:19,689 -Shiok. -S-H-I-O-K. 302 00:15:19,773 --> 00:15:21,775 -It means nothing in any other language. -Right. 303 00:15:21,858 --> 00:15:24,319 But in Singaporean, it means, 304 00:15:24,402 --> 00:15:27,280 -"This is phenomenal. It's awesome." -Shiok. 305 00:15:27,364 --> 00:15:32,494 Yeah. So, you put something in your mouth and you say, "Shiok, man!" You know? 306 00:15:32,577 --> 00:15:33,495 It's shiok. 307 00:15:33,995 --> 00:15:34,955 Yes, exactly. 308 00:15:35,038 --> 00:15:37,999 And this is food for lying down after. There's no… 309 00:15:38,208 --> 00:15:39,334 [chuckling] 310 00:15:39,417 --> 00:15:40,502 Now you tell me. 311 00:15:40,585 --> 00:15:41,836 -You'll be all right. -I will. 312 00:15:41,920 --> 00:15:43,713 Nobody comes to Singapore and loses weight. 313 00:15:45,548 --> 00:15:46,591 [birds chirping] 314 00:15:54,307 --> 00:15:58,812 [Phil] The height of colonial elegance in Singapore is the fabled Raffles Hotel. 315 00:15:58,895 --> 00:16:01,648 Named after the British officer who founded the country, 316 00:16:01,731 --> 00:16:04,859 it's one of the oldest and most glamorous hotels in all of Asia. 317 00:16:05,443 --> 00:16:07,737 And it's home of the Long Bar, 318 00:16:07,821 --> 00:16:10,782 birthplace to the world-renowned Singapore Sling. 319 00:16:11,866 --> 00:16:12,784 Let's have one. 320 00:16:13,702 --> 00:16:14,995 I'm Rodolfo. Nice to meet you. 321 00:16:15,078 --> 00:16:16,538 -I'm Phil. -Welcome to Long Bar. 322 00:16:16,621 --> 00:16:20,208 Thank you. This is beautiful. Look at this. 323 00:16:20,709 --> 00:16:23,545 -Have you tried a Singapore Sling before? -I've never tried a Sling. 324 00:16:23,628 --> 00:16:25,630 I'm very glad you want to try in the iconic place. 325 00:16:25,714 --> 00:16:27,590 -This is where it was created. -[Rodolfo] Yeah. 326 00:16:29,384 --> 00:16:32,345 So we're gonna start with pineapple, some lime juice… 327 00:16:32,429 --> 00:16:34,806 So far, this is a very healthy drink. Yet. 328 00:16:35,432 --> 00:16:38,601 Here is the booze and the sweet part of the cocktail. 329 00:16:38,685 --> 00:16:41,521 Cherry liqueur, curacao, grenadine. 330 00:16:42,522 --> 00:16:45,942 [Phil] Yeah. And this being a colonial-era British concoction, 331 00:16:46,026 --> 00:16:47,819 a couple thingies full of gin. 332 00:16:48,403 --> 00:16:50,572 What's going on here? Look at that. 333 00:16:50,655 --> 00:16:54,701 This our shaker machine. We can do 18 cocktails in just one roll. 334 00:16:54,784 --> 00:16:56,244 Before you had to do it… 335 00:16:56,327 --> 00:16:57,746 Eight hundred per day. 336 00:16:57,829 --> 00:16:59,247 -Wow. -Eight hundred per day. 337 00:16:59,330 --> 00:17:02,083 -[Phil] This saves you-- -You want me to do it or you wanna try? 338 00:17:02,167 --> 00:17:04,335 I want you to do it because I want it to be good. 339 00:17:04,419 --> 00:17:06,838 Okay. [chuckles] Okay. One, two, three, let's go. 340 00:17:06,921 --> 00:17:08,423 [whirling] 341 00:17:13,178 --> 00:17:14,554 Shaken not stirred. 342 00:17:15,388 --> 00:17:16,639 Wow, it's beautiful. 343 00:17:20,060 --> 00:17:24,064 So the tradition here in Long Bar always is Singapore Sling… 344 00:17:24,147 --> 00:17:25,690 -Cheers, my friend. -And peanuts. 345 00:17:26,441 --> 00:17:29,277 -Uh, I get a bag of peanuts like this? -[Rodolfo] Yes. 346 00:17:29,360 --> 00:17:31,905 -[Phil] I'm gonna make a mess. -[Rodolfo] No, that is the idea 347 00:17:31,988 --> 00:17:34,407 because you eat your peanuts and throw it in the floor. 348 00:17:34,491 --> 00:17:35,950 -On the floor? -On the floor. 349 00:17:36,034 --> 00:17:37,911 Let me help you. This one. 350 00:17:39,120 --> 00:17:39,954 All right. 351 00:17:41,748 --> 00:17:43,333 I feel guilty though. 352 00:17:44,501 --> 00:17:47,045 Come to Raffles, drink the Singapore Sling. 353 00:17:47,128 --> 00:17:49,964 It goes down really easy. Maybe a little too easy. 354 00:17:51,591 --> 00:17:53,259 You do not taste the alcohol. 355 00:17:53,343 --> 00:17:56,930 -[Rodolfo chuckles] The silent killer. -"The silent killer." Rodolfo. 356 00:17:57,972 --> 00:17:59,015 So now it's your turn. 357 00:18:00,266 --> 00:18:01,893 -[Phil] Ready? Here I go. -[Rodolfo] Ready. 358 00:18:01,976 --> 00:18:03,103 [whirling] 359 00:18:15,323 --> 00:18:16,616 -I'm exhausted! -Yeah. 360 00:18:16,699 --> 00:18:18,618 High five. Well done. 361 00:18:18,701 --> 00:18:19,577 [laughing] 362 00:18:20,286 --> 00:18:21,621 I'm an excellent bartender. 363 00:18:21,704 --> 00:18:23,081 [Rodolfo chuckles] 364 00:18:23,164 --> 00:18:25,750 [Phil] Oh, yes. Somebody's gonna be happy. 365 00:18:26,876 --> 00:18:29,629 Who would like a Singapore Sling? 366 00:18:29,712 --> 00:18:31,548 -Did you have one yet? -I have not. 367 00:18:31,631 --> 00:18:32,507 [Phil] Katie? 368 00:18:34,008 --> 00:18:35,760 Give that to John over there. 369 00:18:35,844 --> 00:18:36,761 Ian. 370 00:18:37,470 --> 00:18:38,763 There you go, buddy. 371 00:18:38,847 --> 00:18:40,181 Get in there, you guys. 372 00:18:40,265 --> 00:18:43,101 -Cheers! -[Phil] Cheers, everybody! To Singapore. 373 00:18:43,184 --> 00:18:44,394 [clinking] 374 00:18:45,478 --> 00:18:47,564 ♪ One for my baby ♪ 375 00:18:48,982 --> 00:18:51,693 ♪ And one more for the road ♪ 376 00:18:52,694 --> 00:18:53,945 Good job. Well done. 377 00:18:54,028 --> 00:18:56,197 [Phil] Rodolfo, we're splitting tips, right? 378 00:19:07,750 --> 00:19:11,754 About six years ago, an Australian chef named David Pynt 379 00:19:11,838 --> 00:19:16,092 opened a restaurant here in Singapore called Burnt Ends. 380 00:19:18,553 --> 00:19:22,390 And tonight I'm having dinner there with the owner, Loh Lik Peng. 381 00:19:22,473 --> 00:19:23,474 [Peng] Cheers, man. 382 00:19:24,058 --> 00:19:25,810 [Phil] He's a Singaporean restaurateur 383 00:19:25,894 --> 00:19:28,855 behind some of the most shiok places in town. 384 00:19:30,023 --> 00:19:31,316 [mellow music playing] 385 00:19:31,399 --> 00:19:32,609 [sizzling] 386 00:19:32,692 --> 00:19:37,697 Every single part of it kissed by fire. That's the specialty here. 387 00:19:39,199 --> 00:19:42,827 We didn't know it'd do well, right? We were just kind of on an adventure, 388 00:19:42,911 --> 00:19:44,787 and neither of us really knew 389 00:19:44,871 --> 00:19:47,582 if Singaporeans would take to an Australian barbecue, you know? 390 00:19:47,665 --> 00:19:48,791 Cooking with flames… 391 00:19:48,875 --> 00:19:51,544 But why not? It just sounds good, right? 392 00:19:51,628 --> 00:19:53,963 -There's certain universal truths. -Exactly. 393 00:19:54,047 --> 00:19:57,008 -"Food over wood fire taste good." -Delicious, delicious. 394 00:20:00,470 --> 00:20:02,347 [Phil] This is no Outback Steakhouse. 395 00:20:02,430 --> 00:20:05,642 Small bites and a Japanese influence is not what you'd expect 396 00:20:05,725 --> 00:20:07,602 at an Australian barbecue place, right? 397 00:20:09,520 --> 00:20:12,023 -What are we having? -[chef] A smoked quail egg and caviar. 398 00:20:12,106 --> 00:20:14,275 [Phil] Smoked quail egg and caviar. Hee-hee. 399 00:20:14,776 --> 00:20:17,445 This is a Burnt End's classic. Been on the menu since the beginning-- 400 00:20:17,528 --> 00:20:19,530 Of course it is, because it's phenomenal. 401 00:20:19,614 --> 00:20:22,492 It's downhill from here, so make sure you enjoy that one. 402 00:20:23,576 --> 00:20:25,787 So we've got burnt-flour crostini and taramosalata. 403 00:20:28,331 --> 00:20:30,083 [Phil] Okay, that's amazing. 404 00:20:30,166 --> 00:20:32,418 [chef] This is the beef marmalade and house pickles. 405 00:20:32,502 --> 00:20:36,130 Beef marmalade and house pickles. This food makes me so happy. 406 00:20:36,965 --> 00:20:39,133 This food is unbelievable. 407 00:20:39,217 --> 00:20:41,302 So creative. So cool. 408 00:20:42,679 --> 00:20:45,265 Come on. Do you make a big version of that? 409 00:20:45,348 --> 00:20:48,226 -No. -You don't want advice from a guy, do you? 410 00:20:48,977 --> 00:20:49,811 [laughing] 411 00:20:51,396 --> 00:20:53,356 [David] So this is the beef, uni, and caviar. 412 00:20:53,439 --> 00:20:54,482 [Phil] Wow. 413 00:20:54,565 --> 00:20:57,235 -More decadent ingredients all together. -[chef] Yeah. 414 00:20:57,944 --> 00:20:58,903 [Phil] Sea urchin. 415 00:20:58,987 --> 00:21:01,030 This is barbecue omakase. 416 00:21:02,657 --> 00:21:06,369 I don't want to put you on the spot, but this is the best one, isn't it? 417 00:21:06,452 --> 00:21:08,121 -[laughs] Absolutely. -[Phil] Yes? 418 00:21:08,204 --> 00:21:09,414 Absolutely. 419 00:21:10,081 --> 00:21:13,084 This place has everything I like in a restaurant. 420 00:21:13,167 --> 00:21:15,169 A chef who's been all over the world, 421 00:21:15,253 --> 00:21:19,173 doing something that maybe you wouldn't find in the city we're going to. 422 00:21:19,257 --> 00:21:22,510 -Like Australian barbecue in Singapore. -Singapore. 423 00:21:22,593 --> 00:21:24,137 So I have to ask you guys. 424 00:21:24,220 --> 00:21:25,805 -"Why Singapore?" -Why not? 425 00:21:25,888 --> 00:21:28,349 -[laughing] -"Why not?" is good. 426 00:21:28,433 --> 00:21:30,768 Why not? We started as a pop-up in East London, 427 00:21:30,852 --> 00:21:32,812 where I built the ovens and the grills. 428 00:21:32,895 --> 00:21:36,149 It got to winter, so we had to shut down, and me and my wife went traveling. 429 00:21:36,232 --> 00:21:39,902 Got a phone call from Peng and ended up in Singapore. 430 00:21:39,986 --> 00:21:42,113 -You built those yourself? -Yes, we did. 431 00:21:42,196 --> 00:21:44,365 It's four tons, dual cavity, 432 00:21:44,449 --> 00:21:47,327 and gets up to, sitting, just under 650 Celsius. 433 00:21:49,620 --> 00:21:51,080 [Phil] That looks like unagi. 434 00:21:51,164 --> 00:21:52,874 [chef] Unagi. Eel and bone marrow. 435 00:21:53,791 --> 00:21:56,210 -Eel and bone marrow. -I heard you. I was just… 436 00:21:57,128 --> 00:22:00,506 I was just, like, "Really?" This might be two bites, I think. 437 00:22:00,590 --> 00:22:03,009 -I think it's two bites. -I've seen it been done in one. 438 00:22:06,054 --> 00:22:07,013 I did it. 439 00:22:08,681 --> 00:22:10,767 So many courses! So many little things. 440 00:22:10,850 --> 00:22:12,268 So many different flavors! 441 00:22:13,603 --> 00:22:14,479 Whoo-hoo! 442 00:22:15,563 --> 00:22:17,273 An accordion of pork. 443 00:22:17,357 --> 00:22:19,609 [Peng] The pork's so juicy. That's good, man. 444 00:22:20,193 --> 00:22:22,111 -It's all right? -Yeah, it's all right. 445 00:22:22,820 --> 00:22:23,988 [chuckling] 446 00:22:24,072 --> 00:22:28,159 There's a delicate quality to all the food so far 447 00:22:28,242 --> 00:22:31,496 and a beautiful quality. Beautiful barbecue. 448 00:22:31,579 --> 00:22:33,498 When do you see that? Come on. 449 00:22:35,917 --> 00:22:38,920 [chef] King crab, garlic brown butter, and a bit of truffle. 450 00:22:39,962 --> 00:22:41,631 "Little bit of truffle," he said. 451 00:22:41,714 --> 00:22:42,882 [all laughing] 452 00:22:43,633 --> 00:22:46,010 -Love that. -Sometimes you just feel lucky. 453 00:22:46,511 --> 00:22:48,054 -[Peng] Mm. -Right? 454 00:22:48,137 --> 00:22:51,557 He's fire-roasting crab, he-- And then-- And then-- 455 00:22:51,641 --> 00:22:54,268 You think you're done, and then this comes. 456 00:22:54,352 --> 00:22:55,561 [dramatic music playing] 457 00:22:56,813 --> 00:22:58,064 Oh, that's serious. 458 00:22:59,023 --> 00:23:00,316 Now we're talking. 459 00:23:01,484 --> 00:23:02,318 [Peng] Yeah. 460 00:23:02,402 --> 00:23:04,946 -[chuckles] That's a specialty. -[Phil] Wow. 461 00:23:05,446 --> 00:23:08,157 -How long do you age it for? -[chef] This one's had 78 days. 462 00:23:08,241 --> 00:23:09,742 [Peng] "Seventy-eight days." 463 00:23:09,826 --> 00:23:11,160 [Phil] Whoa! 464 00:23:12,036 --> 00:23:13,037 And I got Peng a salad. 465 00:23:13,621 --> 00:23:15,415 -[Phil] Vegetable? -[chef] He's on a diet. 466 00:23:15,498 --> 00:23:17,041 He has instructions from my wife. 467 00:23:17,125 --> 00:23:18,709 [all laughing] 468 00:23:19,377 --> 00:23:21,754 It is perfectly, beautifully rare. 469 00:23:23,589 --> 00:23:24,465 Wow. 470 00:23:25,883 --> 00:23:26,717 It's the best. 471 00:23:26,801 --> 00:23:27,677 Mm. 472 00:23:27,760 --> 00:23:30,012 This is an awesome grand finale. 473 00:23:30,805 --> 00:23:34,767 So now you're dead from the steak, and it's a happy death, but you're done. 474 00:23:34,851 --> 00:23:36,102 And then… 475 00:23:36,936 --> 00:23:38,187 you gotta have dessert. 476 00:23:40,606 --> 00:23:42,024 A pulled pork sandwich. 477 00:23:43,234 --> 00:23:44,485 Hee-hee. 478 00:23:44,569 --> 00:23:45,736 This is crazy. 479 00:23:45,820 --> 00:23:49,157 -[Peng] This is the legendary one. -It's all been legendary. 480 00:23:50,408 --> 00:23:52,827 [Peng] Oh, it's gonna be good. Oh. 481 00:23:54,120 --> 00:23:54,954 [Phil] Hee-hee. 482 00:23:55,037 --> 00:23:59,834 Pulled pork, slaw, cheddar cheese, on a black sesame roll, 483 00:23:59,917 --> 00:24:02,336 and since he's Australian, he calls this a "sanger." 484 00:24:02,920 --> 00:24:05,006 All right, when we do the cookbook of the show, 485 00:24:05,089 --> 00:24:06,507 that's going to be in it. 486 00:24:07,425 --> 00:24:10,136 [stammers] Best in world. Yeah. 487 00:24:10,219 --> 00:24:13,514 [Peng laughing, clapping] Whew! 488 00:24:14,098 --> 00:24:15,850 I found love in Singapore! 489 00:24:15,933 --> 00:24:17,268 [Peng laughs] 490 00:24:23,483 --> 00:24:25,526 I just love the skyline of Singapore. 491 00:24:25,610 --> 00:24:27,945 It really is one of the wonders of the world. 492 00:24:28,029 --> 00:24:29,655 It's regulated by the government 493 00:24:29,739 --> 00:24:35,203 with an eye toward finding innovative ways to maximize space on this small island 494 00:24:35,286 --> 00:24:38,498 while also providing real benefits to its citizens. 495 00:24:38,581 --> 00:24:42,668 And some of the best examples of that have this man in common. 496 00:24:42,752 --> 00:24:45,505 An Israeli Canadian architect named Moshe Safdie. 497 00:24:46,380 --> 00:24:49,175 We saw his water-falling Jewel at Changi Airport. 498 00:24:50,051 --> 00:24:51,010 [kids screaming] 499 00:24:52,428 --> 00:24:55,431 But his firm's literal towering achievement in Singapore 500 00:24:55,515 --> 00:25:00,061 is the jaw-dropping engineering feat that is the Marina Bay Sands Hotel, 501 00:25:01,312 --> 00:25:03,814 which you've seen in movies now. 502 00:25:03,898 --> 00:25:06,901 It's kind of the iconic building of Singapore. 503 00:25:07,693 --> 00:25:10,238 Opened in 2010, it's three towers 504 00:25:10,321 --> 00:25:13,407 holding a convention center, a casino, and a hotel, 505 00:25:13,491 --> 00:25:16,077 topped by the world's longest infinity pool. 506 00:25:17,078 --> 00:25:20,540 [Charu] What happened was there was no space below for all these amenities. 507 00:25:20,623 --> 00:25:23,501 So one of the things Moshe said was, "Why not put it at the top?" 508 00:25:23,584 --> 00:25:26,462 Which sort of makes common sense, right? It was like, "Yeah, why not?" 509 00:25:26,546 --> 00:25:28,005 But this has never been done before… 510 00:25:28,089 --> 00:25:30,466 -I've never seen it. -…where you have a connecting thing. 511 00:25:30,550 --> 00:25:36,305 Charu Kokate is the lead architect here in Singapore for Moshe Safdie Architects, 512 00:25:36,389 --> 00:25:39,100 and I'm lucky enough to see her today. 513 00:25:40,643 --> 00:25:46,065 This building is not just spectacular and unique, but it is also fun. 514 00:25:46,148 --> 00:25:49,485 I mean, we felt very excited when we designed and constructed. 515 00:25:49,569 --> 00:25:52,822 We have to feel excited. Otherwise, it will not be an exciting result. 516 00:25:52,905 --> 00:25:55,199 -Of course, that's it with anything. -Yeah. 517 00:25:55,283 --> 00:25:57,910 You know, we-- we focus a lot on food in the show, 518 00:25:57,994 --> 00:26:00,955 and the chef has to be happy with the dish. 519 00:26:01,038 --> 00:26:01,872 [Charu] Yeah. 520 00:26:01,956 --> 00:26:03,666 [Phil] But the more I travel, 521 00:26:04,458 --> 00:26:08,170 the more important I realize architecture is 522 00:26:08,671 --> 00:26:11,215 to the city itself and to the world as a whole. 523 00:26:11,299 --> 00:26:14,176 -Yes. When this building was designed… -Yes? 524 00:26:14,260 --> 00:26:16,387 …it was designed with the intent 525 00:26:16,470 --> 00:26:18,973 that the building is going to be part of this neighborhood, 526 00:26:19,056 --> 00:26:21,517 part of the city. So we meet the program need, 527 00:26:21,601 --> 00:26:25,354 but we also meet the civic need of the society. 528 00:26:25,438 --> 00:26:27,315 How are the people going to use the building? 529 00:26:27,398 --> 00:26:29,358 -[Phil] Long term goal. -[Charu] Long term goal-- 530 00:26:29,442 --> 00:26:30,901 [Phil] That's the answer, right? 531 00:26:31,485 --> 00:26:33,112 [Charu] When we started this project, 532 00:26:33,195 --> 00:26:36,907 we couldn't even get to our site because the roads didn't exist. 533 00:26:36,991 --> 00:26:38,451 -Nothing existed. -[Phil] My goodness. 534 00:26:38,534 --> 00:26:40,244 I can't imagine the challenges. 535 00:26:41,662 --> 00:26:45,750 When a regular person looks at it, it seems impossible. 536 00:26:45,833 --> 00:26:49,712 "What do you mean that's a pool on the top going across three buildings? 537 00:26:49,795 --> 00:26:51,047 How is that even…" 538 00:26:51,130 --> 00:26:52,590 -Held together? -Yes. 539 00:26:52,673 --> 00:26:55,843 I think the pool is not so difficult as much as this cantilever 540 00:26:55,926 --> 00:26:57,678 projecting out by its own. 541 00:26:58,471 --> 00:27:01,724 As soon as you said, "cantilever," I got weak in the knees. 542 00:27:01,807 --> 00:27:02,767 [laughing] 543 00:27:02,850 --> 00:27:04,393 Let's walk to that side. 544 00:27:05,394 --> 00:27:06,937 [indistinct chatter] 545 00:27:22,662 --> 00:27:23,704 [slurping] 546 00:27:25,706 --> 00:27:27,667 Young Thai coconut. I recommend this. 547 00:27:30,044 --> 00:27:32,463 Okay, now it's time for more hawker markets 548 00:27:32,546 --> 00:27:36,467 because that's what you do when you're in Singapore, especially when you're me. 549 00:27:36,926 --> 00:27:41,806 I've never been to a place where the food is so part of the culture 550 00:27:41,889 --> 00:27:43,766 and, in fact, is the culture. 551 00:27:43,891 --> 00:27:44,892 [indistinct chatter] 552 00:27:45,893 --> 00:27:49,230 When every neighborhood hawker offers a different specialty dish, 553 00:27:49,313 --> 00:27:52,441 you've got to hop around. So now we're at the Maxwell Hawker Center. 554 00:27:54,318 --> 00:27:55,986 -Hi! I'm Phil. -Hi. How are you? 555 00:27:56,070 --> 00:27:57,822 -I'm Damian, Phil. -Hi, Damian. 556 00:27:57,905 --> 00:27:58,823 Your hands are cold. 557 00:27:58,906 --> 00:28:01,784 Yeah, because I've got this ice-cold bowling ball 558 00:28:01,867 --> 00:28:02,827 filled with water. 559 00:28:03,577 --> 00:28:05,162 Damian D'Silva is a great chef 560 00:28:05,246 --> 00:28:07,623 and another judge from MasterChef: Singapore. 561 00:28:07,707 --> 00:28:12,753 Perfect person to take me for the national dish, chicken rice. 562 00:28:13,754 --> 00:28:16,716 Adapted from a dish brought over by early Chinese immigrants 563 00:28:16,799 --> 00:28:18,884 from the southern province of Hainan, 564 00:28:18,968 --> 00:28:21,846 chicken rice was popularized here in the 1950s 565 00:28:21,929 --> 00:28:24,807 and has become a staple of these markets ever since. 566 00:28:24,890 --> 00:28:27,601 There's three ingredients. Chicken, rice, and chili. 567 00:28:27,685 --> 00:28:31,522 Right? That's it. But before you cook it, you have to do a good stock. 568 00:28:31,605 --> 00:28:33,023 -Sure. -This guy does a good stock. 569 00:28:33,774 --> 00:28:35,276 You can see the color of the rice. 570 00:28:35,359 --> 00:28:36,527 -Yes. -That's from the stock. 571 00:28:36,610 --> 00:28:38,863 [Phil] That's white rice that's been soaking in the stock. 572 00:28:38,946 --> 00:28:39,780 -Right? -[Damian] Yes. 573 00:28:40,823 --> 00:28:41,657 Oh, thank you. 574 00:28:42,241 --> 00:28:43,284 Wow. 575 00:28:43,367 --> 00:28:47,830 [Damian] In terms of condiments, you're free to choose whatever is preferred. 576 00:28:47,913 --> 00:28:49,373 I want to do what you do. 577 00:28:49,457 --> 00:28:52,001 -Are you sure you wanna do what I do? -I do. 578 00:28:52,126 --> 00:28:54,670 -[chuckles] Okay. -I want to do it the right way. 579 00:28:54,754 --> 00:28:56,964 Okay, sir. I tend to take chili. 580 00:28:57,047 --> 00:28:58,007 -Yeah. -Yeah. 581 00:28:58,090 --> 00:28:59,508 And put it in my rice. 582 00:29:00,426 --> 00:29:03,429 And then I take a little bit of black sauce. 583 00:29:03,512 --> 00:29:05,973 And then I just mix it all up. 584 00:29:06,056 --> 00:29:08,309 This is how I've been eating it ever since I was a kid. 585 00:29:08,392 --> 00:29:10,519 -Do it how you want to, people! -Exactly. 586 00:29:10,603 --> 00:29:12,104 -Made to taste. -Yeah. 587 00:29:12,188 --> 00:29:13,731 What is the black sauce exactly? 588 00:29:13,814 --> 00:29:15,983 -It's basically soya bean… -Yeah. 589 00:29:16,066 --> 00:29:18,819 -That has been caramelized-- -'Cause it's thicker than soy sauce. 590 00:29:19,528 --> 00:29:22,156 Okay, Phil, go ahead and have your first taste of… 591 00:29:22,239 --> 00:29:24,492 You want me to just eat the rice by itself first? 592 00:29:24,575 --> 00:29:25,743 Yes, please. 593 00:29:29,371 --> 00:29:30,790 Oh, yeah, that's delicious. 594 00:29:30,873 --> 00:29:32,458 -I could have just eat this. -For sure. 595 00:29:32,541 --> 00:29:35,336 I mean, the chicken, to me, is basically the bonus. 596 00:29:35,920 --> 00:29:39,131 -The rice, to me, is the king. -Yes. 597 00:29:39,215 --> 00:29:41,759 Okay, but now I gotta do this. 598 00:29:44,136 --> 00:29:44,970 Mm. 599 00:29:46,555 --> 00:29:47,473 Mm! 600 00:29:47,556 --> 00:29:49,141 -Juicy, right? -Juicy. 601 00:29:49,225 --> 00:29:51,018 -Yeah. Yeah. -A little salty. 602 00:29:51,811 --> 00:29:54,271 This is fantastic. So much flavor. 603 00:29:54,855 --> 00:29:58,067 [Damian] It is. And the flavor is just from the stock. That's it. 604 00:29:58,150 --> 00:30:02,279 Now this is… served cold. I didn't realize… 605 00:30:02,363 --> 00:30:04,240 -Kind of like… -Like room temperature. 606 00:30:04,323 --> 00:30:05,574 Do other places do hot? 607 00:30:05,658 --> 00:30:07,117 -No. -It's always like this? 608 00:30:07,201 --> 00:30:09,411 Everybody does room temperature. 609 00:30:09,495 --> 00:30:12,289 I think if it's hot, it won't taste like this. 610 00:30:12,873 --> 00:30:14,250 It won't be as juicy as well. 611 00:30:14,333 --> 00:30:17,920 This is a very different chicken experience if you come from America. 612 00:30:19,547 --> 00:30:20,714 It's fantastic. 613 00:30:21,757 --> 00:30:23,133 Gonna need napkins… 614 00:30:23,217 --> 00:30:25,678 just because I'm going to eat a lot of chicken. 615 00:30:25,761 --> 00:30:29,223 But I can't stop at just one market today, so I'm moving to another 616 00:30:29,306 --> 00:30:30,975 to see what treats they're hiding from me. 617 00:30:31,559 --> 00:30:33,894 This one is called Changi Village. 618 00:30:33,978 --> 00:30:36,981 There's many, many hawker markets with many, many stalls. 619 00:30:38,983 --> 00:30:41,986 You got to try everything. That's why I'm here. 620 00:30:42,820 --> 00:30:45,030 This used to be an old British army barracks, 621 00:30:45,114 --> 00:30:47,241 and they turned it into something much more useful… 622 00:30:47,324 --> 00:30:48,659 food center. 623 00:30:48,742 --> 00:30:51,245 And I'm meeting a new friend to show me around. 624 00:30:51,328 --> 00:30:54,540 This is the most delicious culture in the world. 625 00:30:54,623 --> 00:30:56,500 This is KF Seetoh, 626 00:30:57,126 --> 00:31:02,131 who is probably the number one champion of Singaporean culture 627 00:31:02,214 --> 00:31:03,591 as seen through food. 628 00:31:04,174 --> 00:31:05,968 -Hello! -Hello. 629 00:31:06,051 --> 00:31:07,177 Look at that. 630 00:31:07,261 --> 00:31:09,722 Who wouldn't stop dead in their tracks when they see this? 631 00:31:09,805 --> 00:31:11,473 [Phil] You want that fried chicken. Yes. 632 00:31:11,557 --> 00:31:13,183 -[KF] Crispy anchovy… -[Phil] Yes. 633 00:31:14,184 --> 00:31:17,313 How many stars on Yelp does this have? This must be a good one. 634 00:31:19,815 --> 00:31:21,483 KFC, as I like to call him, 635 00:31:21,567 --> 00:31:24,862 brought me to this market for the local hawker specialty, 636 00:31:24,945 --> 00:31:26,989 the Malay dish, nasi lemak. 637 00:31:27,781 --> 00:31:32,369 So we are in this "nasi lemak war zone." 638 00:31:32,453 --> 00:31:35,331 So there's about, what? Five, six nasi lemak stalls. 639 00:31:35,414 --> 00:31:37,917 -[Phil] How do we know which one? -[KF] You don't. 640 00:31:38,000 --> 00:31:39,376 So we need to try a few of them. 641 00:31:39,460 --> 00:31:40,669 Exactly. 642 00:31:40,753 --> 00:31:41,837 [sizzling] 643 00:31:42,421 --> 00:31:45,174 Nasi lemak is normally eaten for breakfast. 644 00:31:45,257 --> 00:31:47,801 Wow. So this is a little fish. What kind of fish? 645 00:31:47,885 --> 00:31:50,012 -Mackerel. I think it's a mackerel. -Mackerel? 646 00:31:50,095 --> 00:31:52,264 [Phil] That looks killer spicy. Is it? 647 00:31:52,348 --> 00:31:53,724 Yes. Murderously good. 648 00:31:53,807 --> 00:31:55,017 "Murderously good." 649 00:31:55,100 --> 00:31:55,935 [chuckles] 650 00:31:56,018 --> 00:31:59,480 So this is called nasi lemak, translation, "rich rice." 651 00:32:00,564 --> 00:32:02,816 Don't ask me why, but it's cooked in coconut 652 00:32:02,900 --> 00:32:06,779 with flecks of salt and pandan leaf. You get it? You get it? 653 00:32:07,363 --> 00:32:09,823 -Salty, sweet and aromatic. -Beautiful. 654 00:32:09,907 --> 00:32:11,200 [KF] But this one, 655 00:32:11,283 --> 00:32:15,329 they crush a lot of shallots, garlic, dried and fresh chilies. 656 00:32:15,412 --> 00:32:19,875 Some people add shrimps, dried shrimps, and even lemongrass, 657 00:32:19,959 --> 00:32:20,876 and then they blend it 658 00:32:20,960 --> 00:32:24,713 and then they fry 'em up into a… How long have we got in this show? 659 00:32:25,297 --> 00:32:28,801 And then to please everybody, they put fried stuff on top. 660 00:32:28,884 --> 00:32:32,179 Fried chicken, fried fish, and they have crispy… 661 00:32:33,347 --> 00:32:34,723 [munching] 662 00:32:34,807 --> 00:32:35,933 …anchovies. 663 00:32:36,016 --> 00:32:37,518 -These are anchovies. -Yeah. 664 00:32:38,435 --> 00:32:40,020 -Richard! -Oh, hey. Hi. 665 00:32:40,104 --> 00:32:41,563 What do you got there? More? 666 00:32:41,647 --> 00:32:43,774 It's the same but different toppings. 667 00:32:43,857 --> 00:32:45,442 [KF] Yeah, different toppings. 668 00:32:46,318 --> 00:32:49,863 So that's how people who don't know nasi lemak eat. 669 00:32:49,989 --> 00:32:51,198 You go for the meat. 670 00:32:51,281 --> 00:32:54,034 -So if you are a nasi lemak connoisseur… -Yes. 671 00:32:54,118 --> 00:32:55,828 This is what you do, you desecrate the thing. 672 00:32:55,911 --> 00:32:56,996 [Phil] Ahh. 673 00:32:57,079 --> 00:32:59,289 [KF] Essentially, these two are the stars. 674 00:32:59,373 --> 00:33:03,293 The main star is the chili paste and coconut rice. 675 00:33:03,377 --> 00:33:06,964 [KF] Exactly. Everything else are supporting actors. 676 00:33:07,548 --> 00:33:10,509 -Supporting actors. -This is the main deal. 677 00:33:10,592 --> 00:33:12,720 Our job is to find Best Supporting Actor. 678 00:33:12,803 --> 00:33:16,265 And the Best Actor and the Best Movie. 679 00:33:16,348 --> 00:33:19,059 -Shall we? -You might be the best actor. All right. 680 00:33:19,643 --> 00:33:22,187 Yeah, all the sideshows are just mere sideshows. 681 00:33:22,271 --> 00:33:23,731 -[Phil] Yes. -And you do this. 682 00:33:26,316 --> 00:33:28,861 I love that I showed you how not to do it first. 683 00:33:28,944 --> 00:33:31,447 That's-- I'm very good at how not to do things. 684 00:33:31,530 --> 00:33:33,323 By the way, there's a fried egg over here. 685 00:33:33,407 --> 00:33:35,826 -[KF] Yeah. Another great sideshow. -[Phil] Yeah. 686 00:33:37,411 --> 00:33:39,038 Excellent. I love it. 687 00:33:39,121 --> 00:33:42,583 It's like an all-day national breakfast. 688 00:33:42,666 --> 00:33:45,711 -It's got a-- -Here's my waiter. Hello, waiter. 689 00:33:45,794 --> 00:33:47,838 What do you got there? There's a hot dog. 690 00:33:47,921 --> 00:33:49,006 [KF] Anything goes. 691 00:33:49,089 --> 00:33:51,675 If you are the supporting actors, anything goes. 692 00:33:51,759 --> 00:33:53,177 -[Phil] Anything goes. -[KF] Yeah. 693 00:33:53,260 --> 00:33:55,095 [Phil] That's really good. 694 00:33:55,179 --> 00:33:57,639 -I'm gonna look for this. I love this. -[KF] In LA? 695 00:33:57,723 --> 00:33:59,600 -[Phil] Yeah! -[KF] Not as good though. 696 00:33:59,683 --> 00:34:01,101 And definitely not as cheap. 697 00:34:01,185 --> 00:34:03,437 What would you pay for this back home? 698 00:34:04,271 --> 00:34:05,731 -Decently. -This… 699 00:34:05,814 --> 00:34:08,400 I'm gonna say this would be $15. 700 00:34:09,651 --> 00:34:12,529 Do you hear that? Fifteen bucks. 701 00:34:12,613 --> 00:34:14,782 What are you guys doing selling it for four? 702 00:34:15,824 --> 00:34:21,622 [Phil] I read that because this food in the hawker center is so inexpensive, 703 00:34:22,206 --> 00:34:23,707 most people don't eat at home. 704 00:34:23,791 --> 00:34:28,253 The public hawker centers alone serve up one million meals a day. 705 00:34:28,337 --> 00:34:30,172 -What? -People don't cook 706 00:34:30,255 --> 00:34:33,550 because we have been spoiled by cheap deliciousness. 707 00:34:33,634 --> 00:34:35,219 So how do they make a living? 708 00:34:35,302 --> 00:34:37,471 -They sell a lot. -Volume, volume. 709 00:34:37,554 --> 00:34:40,641 And people fall off the edges when they don't make it. 710 00:34:40,724 --> 00:34:43,519 This is the most expensive city in the world to live. 711 00:34:43,602 --> 00:34:45,437 -Ironic, isn't it? -[Phil] Yes. 712 00:34:45,521 --> 00:34:47,439 [KF] I have an affinity for these hawkers. 713 00:34:47,523 --> 00:34:50,484 They are protecting our culinary legacy, which is why-- 714 00:34:50,567 --> 00:34:52,945 -[Phil] It's just the culture. -[KF] It is a culture here. 715 00:34:53,028 --> 00:34:55,531 And look closely at all the cooks around. 716 00:34:55,614 --> 00:34:57,741 -A lot of them are old. -[Phil] Yes. 717 00:34:57,825 --> 00:35:02,496 [KF] I fear we're going to lose a lot of this unless way more is done. 718 00:35:03,497 --> 00:35:07,793 [Phil] This whole culture is in danger of dying out. 719 00:35:07,876 --> 00:35:12,005 Just like at home, we need to value food and the people who make it. 720 00:35:12,089 --> 00:35:15,926 And that's why Seetoh and others are pushing to protect hawker culture 721 00:35:16,009 --> 00:35:19,888 by having it declared a UNESCO Intangible World Heritage. 722 00:35:20,764 --> 00:35:22,724 I wanted to taste the sauce from the different… 723 00:35:22,808 --> 00:35:24,768 -Okay, taste all the sauce. -Yeah. 724 00:35:24,852 --> 00:35:26,770 Can you taste the difference? 725 00:35:26,854 --> 00:35:29,273 I don't think I can. Can you? 726 00:35:29,773 --> 00:35:32,359 -That's very polite. -[Phil] "That's very polite"? 727 00:35:32,442 --> 00:35:34,236 [KF] I think this one was the rudest of all. 728 00:35:34,319 --> 00:35:35,404 The spiciest? Yes? 729 00:35:35,988 --> 00:35:37,281 It gives you a sweet sensation 730 00:35:37,364 --> 00:35:39,199 and then it slaps you when you're not looking. 731 00:35:39,283 --> 00:35:41,243 [laughs] Like it's my wife. 732 00:35:41,326 --> 00:35:42,452 [chuckling] 733 00:35:52,087 --> 00:35:54,339 You might have seen a movie that was set in Singapore 734 00:35:54,423 --> 00:35:55,883 called Crazy Rich Asians. 735 00:35:55,966 --> 00:35:59,553 Well, Tan Kheng Hua played the mom! 736 00:35:59,636 --> 00:36:01,889 And I'm meeting her at Gardens by the Bay 737 00:36:01,972 --> 00:36:05,767 that features a tropical jungle inside. 738 00:36:05,851 --> 00:36:08,645 They have a lot outside, but they wanted inside too. 739 00:36:09,479 --> 00:36:11,732 -Wait a minute. Wait a minute. -What? 740 00:36:11,815 --> 00:36:16,570 It looks like the world ended, and this used to be a parking garage, 741 00:36:16,653 --> 00:36:18,322 and this is what happened. 742 00:36:20,115 --> 00:36:22,284 [Tan] It's like a different sort of theme park. 743 00:36:22,868 --> 00:36:24,411 -[Phil] Yeah. -Yeah, look at that. 744 00:36:24,494 --> 00:36:26,830 -[Phil] These are the real fly traps. -[Tan] Yeah. 745 00:36:27,414 --> 00:36:30,250 That's a Venus flytrap, but that's a carnivorous plant. 746 00:36:30,334 --> 00:36:32,628 Carnivorous, all right? Watch your nose. 747 00:36:32,711 --> 00:36:33,587 Let's… 748 00:36:33,670 --> 00:36:36,548 -Yeah, that'd be a real feast for a plant. -Watch your finger. 749 00:36:38,133 --> 00:36:38,967 [Phil] Wow! 750 00:36:39,051 --> 00:36:41,803 -[Tan] Yeah, look at that. -[Phil] We're going up there? 751 00:36:42,596 --> 00:36:45,599 So I have a question about the movie. The title. 752 00:36:45,682 --> 00:36:46,808 [Tan] Uh-huh. 753 00:36:46,892 --> 00:36:52,648 Like, if you said Crazy Rich anybody else, 754 00:36:53,523 --> 00:36:56,276 it's almost a little derogatory, isn't it? 755 00:36:56,360 --> 00:36:58,028 So, what do you think? 756 00:36:58,111 --> 00:37:00,155 -[Tan] Okay, I'll just speak for myself. -[Phil] Yeah. 757 00:37:00,239 --> 00:37:01,782 Because we're Asians, 758 00:37:01,865 --> 00:37:06,495 I take the license to poke fun at myself. 759 00:37:06,578 --> 00:37:08,413 -Of course. -And I don't feel so bad. 760 00:37:08,497 --> 00:37:11,416 [Phil] I'm Jewish. That's-- All our humor is this. 761 00:37:11,500 --> 00:37:12,334 [Tan] Yeah. 762 00:37:15,379 --> 00:37:16,463 Wow. 763 00:37:17,214 --> 00:37:18,382 [Phil] That's awesome. 764 00:37:19,299 --> 00:37:20,592 Oh, my goodness. 765 00:37:21,635 --> 00:37:23,220 This should be a little higher. 766 00:37:23,303 --> 00:37:24,554 [chuckles] 767 00:37:26,431 --> 00:37:30,435 You see, we don't have natural waterfalls, you know? 768 00:37:30,519 --> 00:37:31,353 [chuckles] 769 00:37:31,436 --> 00:37:33,355 -I didn't know that. -No, we don't. 770 00:37:33,438 --> 00:37:37,025 So you have to have them at the airport and in a dome like this. 771 00:37:37,109 --> 00:37:38,944 -We gotta make our own, right? -Yeah. 772 00:37:39,778 --> 00:37:41,238 Beautiful. I love it. 773 00:37:43,365 --> 00:37:44,825 "If you are feeling unwell or dizzy, 774 00:37:44,908 --> 00:37:47,160 suffer from heart or blood pressure condition, 775 00:37:47,244 --> 00:37:48,787 or have a fear of heights, 776 00:37:48,870 --> 00:37:51,456 you're advised to refrain from proceeding beyond this point." 777 00:37:51,540 --> 00:37:53,625 [Tan] Yeah, because look at this, Phil. 778 00:37:54,710 --> 00:37:57,879 We are mighty high. Mighty high. 779 00:37:57,963 --> 00:38:01,675 By the way, shouldn't this be at the bottom before you come up here? 780 00:38:01,758 --> 00:38:02,634 [chuckles] 781 00:38:06,263 --> 00:38:07,472 [Skype call ringing] 782 00:38:10,142 --> 00:38:11,018 Hello! 783 00:38:11,101 --> 00:38:12,227 How you doing? 784 00:38:12,311 --> 00:38:13,478 We're good! 785 00:38:14,062 --> 00:38:16,106 -Look what I have. -[Max] What is this? 786 00:38:16,189 --> 00:38:17,607 [Phil] What does it look like? 787 00:38:18,108 --> 00:38:19,109 [Max] What is it? 788 00:38:19,693 --> 00:38:21,820 -[Monica] Looks like a coconut. -Very good. 789 00:38:21,903 --> 00:38:24,114 Wait, there's a dish here for you. 790 00:38:24,197 --> 00:38:25,824 Chicken rice. 791 00:38:25,907 --> 00:38:27,868 See, you can put the spicy chili sauce in it, 792 00:38:27,951 --> 00:38:30,120 you mix up the rice, and you put the chicken over it. 793 00:38:30,203 --> 00:38:32,205 It's actually the national dish. 794 00:38:32,914 --> 00:38:33,790 Very comforting. 795 00:38:33,874 --> 00:38:37,502 -Is that for breakfast, lunch, or dinner? -I think they eat it all the time here. 796 00:38:38,295 --> 00:38:39,713 Is it very international? 797 00:38:39,796 --> 00:38:43,008 Are the architects from all over the world building in Singapore? 798 00:38:43,091 --> 00:38:47,721 There's a famous Israeli-Canadian architect named Moshe Safdie. 799 00:38:47,804 --> 00:38:52,142 He and his firm built the world's largest infinity pool 800 00:38:52,225 --> 00:38:55,395 on top of this massive hotel. 801 00:38:55,479 --> 00:38:57,939 You can't swim over this, right? 802 00:38:58,023 --> 00:39:00,317 -No. -[Max] Is there protection someplace-- 803 00:39:00,400 --> 00:39:02,402 There's some protection. You don't just swim 804 00:39:02,486 --> 00:39:04,780 off the edge of the building, no. 805 00:39:04,863 --> 00:39:07,032 Would you like to swim in a pool like that? 806 00:39:07,115 --> 00:39:08,408 -[Max] No. -[laughing] 807 00:39:08,492 --> 00:39:10,744 I don't like to swim in a pool, period. 808 00:39:10,827 --> 00:39:12,245 [Phil laughing] 809 00:39:14,164 --> 00:39:15,582 But he likes looking at it. 810 00:39:15,665 --> 00:39:17,918 -Looking at it is okay. -See? There you go. 811 00:39:18,001 --> 00:39:19,419 Do you have a joke? 812 00:39:20,253 --> 00:39:23,340 What's his favorite singer? The, the… 813 00:39:23,423 --> 00:39:25,342 With the guitar? What's his name? 814 00:39:25,425 --> 00:39:27,469 -Bruce Springsteen. -Bruce Springsteen. 815 00:39:28,053 --> 00:39:33,266 I think Bruce Springsteen went there, and they named the city after him. 816 00:39:35,936 --> 00:39:37,521 Sing-a-poor. 817 00:39:39,147 --> 00:39:43,110 -[Richard] That's his joke for the day. -Wow. That's the joke of the day? 818 00:39:43,193 --> 00:39:45,070 Sing-a-poor. 819 00:39:45,153 --> 00:39:46,655 I got it the first time. 820 00:39:47,239 --> 00:39:48,532 Poor singer. 821 00:39:48,615 --> 00:39:52,077 I got it. It gets funnier the more you explain it. 822 00:39:52,160 --> 00:39:55,414 That can't be the joke. You have to have a good joke for me. 823 00:39:55,497 --> 00:39:58,625 I could tell you another joke. I don't know if you can use it. 824 00:39:58,708 --> 00:40:01,420 We already have one of those, but go ahead. [chuckles] 825 00:40:01,503 --> 00:40:04,423 [Max] Mr. and Mrs. Goldberg went to the doctor. 826 00:40:04,506 --> 00:40:08,051 Mrs. Goldberg said, "Would you examine my husband?" 827 00:40:08,135 --> 00:40:11,471 So he checks him out. He comes back and says, 828 00:40:11,555 --> 00:40:14,349 "Your husband has a problem with sex. 829 00:40:14,433 --> 00:40:16,643 He says to me, 'The first time it's good, 830 00:40:16,726 --> 00:40:20,313 but the second time, I start perspiring, and I sweat, 831 00:40:20,397 --> 00:40:23,942 and I'm completely soaked after the ordeal.'" 832 00:40:24,568 --> 00:40:27,863 The doctor said, "Could you explain it to me?" 833 00:40:27,946 --> 00:40:29,781 She said, "Yes. 834 00:40:29,865 --> 00:40:33,034 The first time is in November, and the second time is July." 835 00:40:33,118 --> 00:40:34,119 [laughing] 836 00:40:37,497 --> 00:40:39,499 Very good! Max, everybody. 837 00:40:40,709 --> 00:40:43,670 Do you know a guy named Fred Summer? 838 00:40:44,588 --> 00:40:45,422 No, why? 839 00:40:45,964 --> 00:40:48,592 He introduced me to your mother. 840 00:40:49,301 --> 00:40:50,260 And? 841 00:40:50,886 --> 00:40:52,429 And he died. 842 00:40:55,599 --> 00:40:56,683 Sorry. 843 00:40:57,851 --> 00:40:59,895 [Richard] Thanks for the good ending. 844 00:40:59,978 --> 00:41:01,438 That's showbiz. 845 00:41:02,522 --> 00:41:03,690 [laughing] 846 00:41:05,025 --> 00:41:06,276 Oh, jeez. 847 00:41:06,359 --> 00:41:07,986 Goodbye! 848 00:41:08,069 --> 00:41:09,321 [laughing] 849 00:41:13,241 --> 00:41:14,826 [light thunder rumbling] 850 00:41:16,203 --> 00:41:17,329 [pouring] 851 00:41:22,042 --> 00:41:23,585 [Phil] It's the last stop of my trip, 852 00:41:23,668 --> 00:41:27,339 and I'm meeting back up with Bjorn to eat at his restaurant, Artichoke, 853 00:41:27,422 --> 00:41:31,801 where he gives classic Middle Eastern food his own Singaporean treatment. 854 00:41:31,885 --> 00:41:33,011 Wow. 855 00:41:33,094 --> 00:41:34,095 What's this? 856 00:41:34,596 --> 00:41:36,806 Roasted eggplant, samphire, 857 00:41:36,890 --> 00:41:40,727 hummus and mushroom, beetroot, and dukkah. 858 00:41:40,810 --> 00:41:42,145 This is great. 859 00:41:42,896 --> 00:41:45,607 I wanted to share this meal with some of my new friends like Damian, 860 00:41:45,690 --> 00:41:48,985 KF, and our great local fixer, Milton. 861 00:41:49,069 --> 00:41:51,988 And it was pouring outside. 862 00:41:52,072 --> 00:41:53,615 [pouring] 863 00:41:53,698 --> 00:41:54,699 Listen to that rain. 864 00:41:56,159 --> 00:41:59,871 Is there a better thing to be doing when it's raining outside? 865 00:41:59,955 --> 00:42:02,457 -[Damian] Nice, isn't it? -It's very nice and cozy in here. 866 00:42:03,083 --> 00:42:06,002 That's what happens when you choose to come here in December. 867 00:42:06,086 --> 00:42:07,546 -Yeah. -[Bjorn] Only in December. 868 00:42:07,629 --> 00:42:10,840 You'll go back and they say, "How was Singapore?" "Very wet and delicious." 869 00:42:10,924 --> 00:42:13,426 "Wet and delicious." That's what they call me. 870 00:42:16,263 --> 00:42:17,347 Oh! 871 00:42:17,430 --> 00:42:18,473 Wow. 872 00:42:18,974 --> 00:42:22,727 What is it? It looks like a bagel with caviar and cream cheese. 873 00:42:22,811 --> 00:42:24,229 [Bjorn] Crab Suzuki 874 00:42:24,312 --> 00:42:26,231 with caviar and chicken skin. 875 00:42:26,314 --> 00:42:27,357 Awesome! 876 00:42:28,149 --> 00:42:30,193 [KF] A Middle Eastern take on Singaporean food. 877 00:42:30,277 --> 00:42:33,905 [Bjorn] It's Middle Eastern food through the lens of the Singaporean boy. 878 00:42:33,989 --> 00:42:36,616 [Phil] The world is great when we mash it up. 879 00:42:36,700 --> 00:42:40,829 I love people who have talent and who appreciate delicious things. 880 00:42:41,663 --> 00:42:43,081 It makes the world better. 881 00:42:43,164 --> 00:42:45,166 [Bjorn] Anyone can cook well. That's a good cook. 882 00:42:45,250 --> 00:42:49,337 If you want to be a good chef, you need to transmit experiences, 883 00:42:49,421 --> 00:42:51,548 create memories, 884 00:42:51,631 --> 00:42:52,716 tell culture. 885 00:42:54,593 --> 00:42:57,762 [Milton] Do you think the traditional hawker culture, 886 00:42:57,846 --> 00:42:59,347 will it fade away? 887 00:42:59,431 --> 00:43:01,266 Yes, if we don't save it. 888 00:43:01,766 --> 00:43:05,145 Preserve the culture, value the culture. 889 00:43:05,729 --> 00:43:08,732 And find fresh possibilities 890 00:43:09,608 --> 00:43:12,861 for the humble, single dish, 891 00:43:12,944 --> 00:43:15,071 -the one-dish entrepreneur. -Yes. 892 00:43:15,655 --> 00:43:17,782 -We have cuttlefish. -[Phil] Wow. 893 00:43:17,866 --> 00:43:20,910 [Bjorn] That's a cuttlefish shawarma with schmaltz. 894 00:43:20,994 --> 00:43:22,370 -[Phil] Chicken fat? -Chicken fat. 895 00:43:22,454 --> 00:43:24,372 Who's ready to die on this sword? 896 00:43:26,333 --> 00:43:28,543 Oh, look at this guy, he's killing us. 897 00:43:28,627 --> 00:43:31,379 -[Bjorn] Green harissa prawns. -[KF] Harissa prawns. 898 00:43:31,463 --> 00:43:33,840 [Phil] I love it so much. Little bites of everything. 899 00:43:33,923 --> 00:43:35,550 -That's right. -Make mini sandwiches. 900 00:43:35,634 --> 00:43:37,260 -[Phil] Yes. -[KF] And talk as you eat. 901 00:43:37,344 --> 00:43:39,012 "And talk as you eat," of course. 902 00:43:39,095 --> 00:43:40,347 Life is short, man. 903 00:43:40,430 --> 00:43:42,766 [chuckles] Life is short. Talk with your mouth full. 904 00:43:42,849 --> 00:43:44,142 [KF laughing] 905 00:43:45,477 --> 00:43:48,772 [Milton] If there were three words you could use to describe Singapore cuisine. 906 00:43:48,855 --> 00:43:50,106 -Yes? -What would they be? 907 00:43:50,690 --> 00:43:52,859 -"Give me more." -That's quite true. 908 00:43:54,569 --> 00:43:57,364 [Phil] I'm in love with everybody. The sweetest people. 909 00:43:57,447 --> 00:43:59,240 The nicest culture. 910 00:43:59,324 --> 00:44:01,284 The greatest food. 911 00:44:01,368 --> 00:44:04,412 The convergence of so many amazing influences, 912 00:44:04,496 --> 00:44:07,207 it's an embarrassment of riches here in Singapore. 913 00:44:07,290 --> 00:44:10,210 A short stay just isn't gonna cut it. It's not a big place, 914 00:44:10,794 --> 00:44:13,254 but something tells me I barely scratched the surface. 915 00:44:13,880 --> 00:44:14,964 Did I miss anything? 916 00:44:15,048 --> 00:44:18,009 -My chili crab. -Yeah, bak kut teh. Didn't do bak kut teh. 917 00:44:18,093 --> 00:44:19,135 He didn't. Not yet. 918 00:44:19,219 --> 00:44:22,263 You didn't do char hae mee, char kway teow. 919 00:44:22,347 --> 00:44:23,348 Blame Richard. 920 00:44:23,431 --> 00:44:24,641 [laughing] 921 00:44:25,642 --> 00:44:27,102 -Cheers! -[Phil] To Singapore. 922 00:44:27,185 --> 00:44:29,020 -[Milton] To Phil. -To coming back! 923 00:44:29,104 --> 00:44:30,063 [Phil] All right! 924 00:44:32,857 --> 00:44:35,944 ♪ Somebody please, somebody please ♪ 925 00:44:36,945 --> 00:44:39,614 ♪ Somebody please, somebody please ♪ 926 00:44:40,490 --> 00:44:42,951 ♪ Somebody please, somebody please ♪ 927 00:44:43,034 --> 00:44:44,119 ♪ Somebody ♪ 928 00:44:44,202 --> 00:44:46,621 ♪ Somebody please, somebody please ♪ 929 00:44:46,705 --> 00:44:47,706 ♪ Somebody ♪ 930 00:44:47,789 --> 00:44:50,291 ♪ Somebody please, somebody please ♪ 931 00:44:50,375 --> 00:44:51,334 ♪ Somebody ♪ 932 00:44:51,418 --> 00:44:53,878 ♪ Somebody please, somebody please ♪ 933 00:44:53,962 --> 00:44:54,838 ♪ Somebody ♪ 934 00:44:54,921 --> 00:44:57,298 ♪ Somebody please, somebody please ♪ 935 00:44:57,382 --> 00:44:58,508 ♪ Somebody ♪ 936 00:44:58,591 --> 00:45:01,219 ♪ Somebody please, somebody please ♪ 937 00:45:01,720 --> 00:45:07,517 ♪ Can somebody, somebody feed Phil? ♪ 938 00:45:08,226 --> 00:45:14,691 ♪ Oh, please somebody, somebody feed Phil ♪ 939 00:45:14,774 --> 00:45:18,611 ♪ Somebody feed him now ♪