Flamboyant TV cook Keith Floyd travels throughout the Far East to produce exotic local dishes from Vietnam, Bangkok, North Thailand, Koh Samui, West Malaysia, East Malaysia and Hong Kong. Floyd's locations include fishing boats, beaches and naturally he weaves his way into the homes and kitchens of local families and celebrities alike.
Floyd cooks chicken and sweet potato curry and a spicy pork and coconut stew garnished with prawns.
Floyd cooks a fish curry on a long-tailed boat. He samples a noodle stall and visits a seafood market.
Keith Floyd makes a fresh papaya salad and cooks a jungle soup. He also prepares a suckling pig to eat.
Keith Floyd cooks crabs on the beach, forages for herbs in a Muslim market and makes a coconut curry.
Floyd tastes a devil's chicken and cooks a noodle and prawn soup and chili crab in a spicy red sauce.
Floyd cooks coconut curried fish, tamarind chicken and beef rendang.