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Private Notes
Simon King and David Myers hop on their motorbikes and embark on a culinary adventure in Vietnam. They cook shrimp and pork on sugar cane in the middle of a frenzied ferry landing in Saigon, but by the time they reach Hoi An, Si has a broken foot, leaving Dave pedalling him round in a rickshaw.
Si's broken foot forces the duo onto the world's slowest train as they make their way to Hanoi. There they sample two extremes of cuisine in the form of French super-chef Didier's mouthwatering buffet and a local bar's street food. Their final port of call is Ha Long Bay, where they rustle up soup on a junk.
The chefs explore the culinary delights of Turkey. They travel to Cappadocia where they rustle up a mouth-watering meze in unconventional conditions, before visiting a museum of human hair. They venture on to try a peculiar elastic ice cream and learn the secrets for making baklava.
The chefs continue their tour of Turkey by travelling along a road that borders Syria, Iraq and Iran. They find time to prepare a doner kebab and enjoy a massage before arriving in the town of Van, featuring bizarre cats, gargantuan breakfasts and a lake reputed to hold a monster.
Simon King and David Myers hop on their Harleys for a tour of Mexico. In the old colonial town of Oaxaca they load up on garlic-fried crickets and 300 types of chillies, before taking over the bandstand in the town's central square to rustle up a feast of guacamole and refried beans.
As their culinary voyage comes to a close, Si and Dave venture into the mountains of Chiapas, where they are invited to a traditional Mayan village to cook a Pre-Hispanic stew. The duo reach Palenque, and with a backdrop of 2,000-year-old pyramids, they reflect on their experiences.
