1 00:00:11,344 --> 00:00:12,354 [birds chirping] 2 00:00:20,395 --> 00:00:25,275 I only knew about Singapore from what I'd read. 3 00:00:25,358 --> 00:00:27,398 Very strict, a lot of rules. 4 00:00:27,986 --> 00:00:29,566 No littering is good. 5 00:00:29,654 --> 00:00:31,534 No spitting makes sense. I like that. 6 00:00:31,614 --> 00:00:35,794 But no walking nude around your house? 7 00:00:35,869 --> 00:00:39,329 No bothering people with your musical instruments? 8 00:00:39,414 --> 00:00:41,624 Chewing gum is not allowed in the country. 9 00:00:45,879 --> 00:00:47,879 Don't pee in an elevator. That's a rule. 10 00:00:50,759 --> 00:00:54,349 I-- I wasn't planning on it, but now, well, I'll make sure 11 00:00:54,429 --> 00:00:55,969 I don't even have an accident. 12 00:00:56,931 --> 00:00:58,271 [theme music playing] 13 00:01:00,226 --> 00:01:03,476 ♪ A happy, hungry man ♪ 14 00:01:03,563 --> 00:01:06,863 ♪ Is traveling all across The sea and the land ♪ 15 00:01:07,734 --> 00:01:10,204 ♪ He's trying to understand ♪ 16 00:01:10,278 --> 00:01:14,238 ♪ The art of pasta, pork, chicken and lamb ♪ 17 00:01:14,324 --> 00:01:16,034 ♪ He will drive to you ♪ 18 00:01:16,117 --> 00:01:17,907 ♪ He will fly to you ♪ 19 00:01:17,994 --> 00:01:19,544 ♪ He will sing for you ♪ 20 00:01:19,621 --> 00:01:21,331 ♪ And dance for you ♪ 21 00:01:21,414 --> 00:01:23,124 ♪ He will laugh with you ♪ 22 00:01:23,208 --> 00:01:24,918 ♪ And he'll cry for you ♪ 23 00:01:25,001 --> 00:01:27,381 ♪ There's just one thing he asks in return ♪ 24 00:01:27,462 --> 00:01:30,552 ♪ Somebody feed, somebody feed ♪ 25 00:01:31,257 --> 00:01:36,427 ♪ Somebody, somebody feed Phil ♪ 26 00:01:36,513 --> 00:01:39,273 ♪ Somebody feed him now ♪ 27 00:01:46,147 --> 00:01:49,647 [Phil] If you're like me, you might not really know exactly what Singapore is. 28 00:01:49,734 --> 00:01:51,864 A city? An island? A country? 29 00:01:52,570 --> 00:01:55,120 Turns out it's all three, and look at this. 30 00:01:57,242 --> 00:02:01,332 Awe-inspiring architecture, cutting-edge engineering, 31 00:02:01,412 --> 00:02:04,292 all with these beautiful, quaint little villages mixed in. 32 00:02:07,335 --> 00:02:12,165 The very modern skyscrapers that seem to erupt from the jungle. 33 00:02:12,757 --> 00:02:18,927 The whole city seems to have been built in and around beautiful nature, 34 00:02:19,013 --> 00:02:23,393 and that nature's been incorporated into every element 35 00:02:23,476 --> 00:02:26,306 of the architecture and the city itself. 36 00:02:29,190 --> 00:02:32,190 You know you're somewhere special when the minute you step off the plane, 37 00:02:32,277 --> 00:02:36,237 a boring airport terminal becomes this. 38 00:02:38,283 --> 00:02:39,913 Aptly named "The Jewel," 39 00:02:39,993 --> 00:02:42,253 it has a giant five-story atrium 40 00:02:42,328 --> 00:02:46,458 with the world's tallest indoor waterfall pouring right through the center of it. 41 00:02:47,584 --> 00:02:51,884 This is a great example of taking a building that simply serves a purpose 42 00:02:51,963 --> 00:02:54,423 and deciding it should be something spectacular instead. 43 00:02:55,800 --> 00:02:57,680 This is an airport. 44 00:02:57,760 --> 00:03:01,510 Look, we all know airports are places we gotta endure, right? 45 00:03:01,598 --> 00:03:04,808 But if I had a seven-hour weather delay in this place, I'd be all right. 46 00:03:06,186 --> 00:03:09,936 I don't know if TV can capture the scope of this thing. 47 00:03:10,773 --> 00:03:11,983 It's crazy big. 48 00:03:13,234 --> 00:03:15,074 It's like the size of Times Square. 49 00:03:17,780 --> 00:03:20,280 But while this place is straight out of The Jetsons, 50 00:03:21,409 --> 00:03:23,449 there is a lot of history in Singapore. 51 00:03:24,370 --> 00:03:26,000 Known as the Lion City, 52 00:03:26,080 --> 00:03:29,330 Singapore has been a critical port at the bottom of the Malay peninsula 53 00:03:29,417 --> 00:03:32,247 in Southeast Asia since the first millennium. 54 00:03:32,837 --> 00:03:35,667 In the 19th century, it was colonized by the British, 55 00:03:35,757 --> 00:03:37,507 and today it's an autonomous republic. 56 00:03:38,092 --> 00:03:39,972 [in Mandarin] Welcome to Singapore. 57 00:03:40,678 --> 00:03:43,598 [Phil] Just like the US, it's a country made up of immigrants 58 00:03:43,681 --> 00:03:46,061 from all over the region and the world. 59 00:03:47,894 --> 00:03:49,024 [indistinct chatter] 60 00:03:52,190 --> 00:03:54,860 And if there's a place where all of Singapore gathers, 61 00:03:54,943 --> 00:03:57,153 it's in one of the city's many food courts, 62 00:03:57,237 --> 00:03:59,487 known here as "hawker markets." 63 00:04:00,198 --> 00:04:04,198 This is the thing here. This is a way of life. 64 00:04:04,285 --> 00:04:07,705 The national pride are in these hawker stalls. 65 00:04:09,165 --> 00:04:11,075 This is braised noodles. 66 00:04:11,167 --> 00:04:13,417 It says, "Deep-fried shark nuggets." 67 00:04:13,503 --> 00:04:16,053 Yup, that's the name of the game at this stall. 68 00:04:16,130 --> 00:04:17,720 Bjorn Shen is a great chef, 69 00:04:17,799 --> 00:04:21,009 and he's also a judge on MasterChef: Singapore. 70 00:04:21,094 --> 00:04:23,684 He's taking me to try some of his favorite things 71 00:04:23,763 --> 00:04:26,773 at his local neighborhood hawker market, Tiong Bahru. 72 00:04:27,308 --> 00:04:29,728 So that's braised duck and all the different duck parts. 73 00:04:29,811 --> 00:04:31,851 There's duck intestines, duck feet. 74 00:04:31,938 --> 00:04:34,768 -I like the outer part with the skin. -[chuckles] 75 00:04:34,857 --> 00:04:37,187 -You've had duck rice before, have you? -Never. 76 00:04:37,277 --> 00:04:39,317 Nev… Can we get one duck rice? 77 00:04:41,489 --> 00:04:42,909 Done. Dig in, dig in. 78 00:04:47,996 --> 00:04:48,826 Oh, yeah. 79 00:04:49,330 --> 00:04:52,000 This is rice that's soaked in soy sauce, right? 80 00:04:52,083 --> 00:04:56,303 Cooked in duck stock and soy sauce, and sometimes you find chunks of yam inside. 81 00:04:56,379 --> 00:04:58,169 -Really? -So they cook it in chunks of yam. 82 00:04:58,256 --> 00:05:00,506 I think this is one of those sleeper dishes. 83 00:05:01,092 --> 00:05:03,392 Everyone in Singapore eats this sort of thing, 84 00:05:03,469 --> 00:05:06,059 but it's not your chicken rice or your chili crab 85 00:05:06,139 --> 00:05:09,479 or your laksa, one of those top things to eat. 86 00:05:10,601 --> 00:05:11,561 I love it. 87 00:05:11,644 --> 00:05:12,904 You know what I say now? 88 00:05:13,688 --> 00:05:15,358 -Next. -Next. Let's go. 89 00:05:17,483 --> 00:05:20,073 Can we get two cups of sugar cane? 90 00:05:21,571 --> 00:05:23,031 Check out how he's doing it. 91 00:05:23,114 --> 00:05:26,164 He's got these canes. He's just putting them through this, like, pasta machine. 92 00:05:26,242 --> 00:05:29,832 It's shooting all that juice out. He's going to strain it, put it over ice. 93 00:05:29,912 --> 00:05:33,292 Wow. Look at… I… Who… There's so much juice in there. 94 00:05:33,374 --> 00:05:35,794 -So these things are actually very porous. -Yeah. 95 00:05:35,877 --> 00:05:37,957 You'll see that if you put them straight on the floor, 96 00:05:38,046 --> 00:05:41,876 they'll suck up anything from the floor, like detergent and, and, and… 97 00:05:41,966 --> 00:05:45,256 you know, nasty things that you don't want them to suck up. 98 00:05:45,345 --> 00:05:48,215 So they'll always keep them in buckets or on top of… 99 00:05:48,306 --> 00:05:51,556 I'm glad they do. Wow, look at that. Wow. 100 00:05:51,642 --> 00:05:53,232 -Thank you very much. -Thank you. 101 00:05:53,311 --> 00:05:54,691 Try this. It's powerful. 102 00:05:55,271 --> 00:05:56,811 -This is delicious. -Yeah. 103 00:05:56,898 --> 00:05:57,898 Delicious! 104 00:05:57,982 --> 00:06:00,232 -Okay, thank you. -Thank you. Never had that. 105 00:06:01,652 --> 00:06:05,242 So the next stall we're gonna go is right up the end of this alley here. 106 00:06:05,323 --> 00:06:06,163 Yeah. 107 00:06:06,240 --> 00:06:08,580 And that's where we get that famed watercake. 108 00:06:09,285 --> 00:06:12,075 -So it's steamed rice cakes. -[Phil] Yes. 109 00:06:12,163 --> 00:06:14,963 But not the bouncy kind. This is soft and melts in the mouth. 110 00:06:15,041 --> 00:06:15,881 [Phil] Uh. 111 00:06:15,958 --> 00:06:18,418 [Bjorn] And then on top is preserved radish. 112 00:06:18,503 --> 00:06:23,473 We each get two of these long skewers. The way we do it is we cut. 113 00:06:24,300 --> 00:06:26,930 -[Phil] Huh. -Get some of that radish on top. 114 00:06:27,011 --> 00:06:30,811 A little bit of chili, maybe. We poke and then we eat. 115 00:06:31,557 --> 00:06:33,727 -Two sticks, it takes. -Uh-huh. 116 00:06:34,310 --> 00:06:35,810 -How am I doing? -Not too bad. 117 00:06:35,895 --> 00:06:37,725 As long as you got it to your mouth. 118 00:06:41,692 --> 00:06:43,822 -[Phil] This is great. -It just disappears, right? 119 00:06:43,903 --> 00:06:47,033 I don't know who's the first person who said, "Let's eat this with sticks." 120 00:06:47,115 --> 00:06:48,775 There's no easy way, even for me. 121 00:06:48,866 --> 00:06:49,826 Ah! 122 00:06:49,909 --> 00:06:52,579 "How can we make it a little more awkward for people? 123 00:06:52,662 --> 00:06:54,462 Give them two of these toothpicks." 124 00:06:54,580 --> 00:06:55,790 I do like it, though. 125 00:06:55,873 --> 00:06:58,503 I would never get this. I would never know to get it. 126 00:06:58,584 --> 00:06:59,964 Thank God for you, Bjorn. 127 00:07:00,628 --> 00:07:02,048 I'm now a water cake guy. 128 00:07:02,130 --> 00:07:03,550 -[Bjorn] Yes. -[Phil] Who knew? 129 00:07:03,631 --> 00:07:07,471 Does it sound great? No. Is it great? Yes. 130 00:07:07,552 --> 00:07:10,512 -By the way, they could change the name. -What would you call it? 131 00:07:10,596 --> 00:07:12,516 Scrumptious nice things. 132 00:07:12,598 --> 00:07:13,518 [chuckles] 133 00:07:13,599 --> 00:07:14,729 Okay, moving on! 134 00:07:16,060 --> 00:07:20,150 So we'll leave the market behind. We'll get out to just across the road. 135 00:07:21,232 --> 00:07:25,242 So this is Tiong Bahru. Tiong Bahru is a very old neighborhood. 136 00:07:25,319 --> 00:07:27,159 -[Phil] Yes. -But that's what makes it cool. 137 00:07:27,238 --> 00:07:29,778 -[Phil] So you're saying old is cool. -Old is cool. 138 00:07:29,866 --> 00:07:31,486 That's what I tell people. 139 00:07:32,076 --> 00:07:34,446 Originally undeveloped hills and swamp, 140 00:07:34,537 --> 00:07:39,207 Tiong Bahru was cleared for Singapore's first public housing in 1927. 141 00:07:39,292 --> 00:07:41,922 It gained a reputation as the seedy part of town, 142 00:07:42,003 --> 00:07:43,593 but it turned itself around. 143 00:07:43,671 --> 00:07:46,591 It now draws people to the cafes, boutiques, and markets 144 00:07:46,674 --> 00:07:48,554 set in the pre-war architecture. 145 00:07:48,634 --> 00:07:49,474 Thank you! 146 00:07:50,052 --> 00:07:51,352 -Thank you. -Wow. 147 00:07:51,429 --> 00:07:53,429 Welcome. Yummy, yummy. 148 00:07:53,514 --> 00:07:55,104 -Yummy, yummy. -[Bjorn] Yes. 149 00:07:55,600 --> 00:07:58,940 I like yummy, yummy. Wow. Look at this. Wow. Wow. 150 00:07:59,020 --> 00:08:00,650 -[Bjorn] So… -[Phil] Yes, sir. 151 00:08:00,730 --> 00:08:05,190 This food right here is the perfect expression of Singapore. 152 00:08:05,776 --> 00:08:08,236 -It's a country made of migrants. -[Phil] Right. 153 00:08:08,321 --> 00:08:09,861 And each of them have their own cuisine. 154 00:08:09,947 --> 00:08:12,487 -[Phil] Yeah. -Together, we've made another cuisine. 155 00:08:12,575 --> 00:08:14,035 -Yeah. -Singaporean cuisine, 156 00:08:14,118 --> 00:08:17,248 and this is an example of that, because you have soy sauce, 157 00:08:17,330 --> 00:08:18,210 which is Chinese. 158 00:08:18,289 --> 00:08:19,119 [Phil] Right. 159 00:08:19,207 --> 00:08:21,997 You have curry, which is both Malay and Indian. 160 00:08:22,084 --> 00:08:23,544 You have pork chops. 161 00:08:23,628 --> 00:08:26,918 And this is like a tomato-based sauce. This one's got British influence. 162 00:08:27,423 --> 00:08:29,843 So put a little bit of everything on your plate 163 00:08:29,926 --> 00:08:33,506 and mix it all up together, and it's a whole clash of flavor. 164 00:08:33,596 --> 00:08:35,426 I'm doing it. I'm putting the world on my plate. 165 00:08:36,849 --> 00:08:39,189 -Look at me go. -[Bjorn] This thing right here. 166 00:08:39,268 --> 00:08:43,148 That's a tofu puff. This is the sponge of the food world. 167 00:08:43,648 --> 00:08:46,148 Tof… I thought it was beef. Looks like beef. 168 00:08:46,234 --> 00:08:48,444 It soaks up any flavor that you cook it in. 169 00:08:49,028 --> 00:08:50,148 [Phil] It's very good. 170 00:08:50,238 --> 00:08:52,948 The same kind of thing that the duck just now was braised in. 171 00:08:53,032 --> 00:08:54,832 -[Phil] Yeah. -[Bjorn] The master stock. 172 00:08:55,409 --> 00:08:58,539 Just mix everything up. I mean, this is everyday food, man. 173 00:08:58,621 --> 00:09:00,331 This is comfort food for the people. 174 00:09:00,414 --> 00:09:04,214 [Phil] I'm thanking you so much for this because I wouldn't even know what to get. 175 00:09:05,127 --> 00:09:08,167 [Bjorn] When you walk up to a storefront like that, there's no menu. 176 00:09:08,256 --> 00:09:11,256 It's intimidating for people who have no idea but-- 177 00:09:11,342 --> 00:09:13,052 -[Bjorn] Exactly. -[Phil] Look at me go. 178 00:09:15,304 --> 00:09:18,774 We ordered more than most two-person tables would order. 179 00:09:19,267 --> 00:09:20,977 -[Phil] But we must show the people. -Yeah. 180 00:09:21,060 --> 00:09:23,350 We're doing a public service here, ladies and gentlemen. 181 00:09:23,437 --> 00:09:24,267 [laughs] 182 00:09:28,192 --> 00:09:29,532 [soft music playing] 183 00:09:38,494 --> 00:09:39,334 This is a must. 184 00:09:39,412 --> 00:09:42,502 You have to take what's called the "bumboat," perfect for me. 185 00:09:43,082 --> 00:09:46,092 You go at night on the Singapore River 186 00:09:46,669 --> 00:09:51,219 and you see this city of the future gliding by. 187 00:09:56,178 --> 00:09:58,848 Look how beautiful that bridge is and look at the lighting. 188 00:10:01,851 --> 00:10:02,691 Charming. 189 00:10:03,811 --> 00:10:07,901 We seemed to have had the whole river and even the whole city to ourselves. 190 00:10:09,483 --> 00:10:12,493 It's so peaceful and, like, romantic. 191 00:10:12,570 --> 00:10:14,740 I actually wish my wife was here. 192 00:10:16,532 --> 00:10:17,912 Maybe it's the scotch. 193 00:10:19,702 --> 00:10:23,122 In Singapore's early days, these riverways were filled with bumboats 194 00:10:23,205 --> 00:10:26,075 carrying goods in from larger ships offshore. 195 00:10:26,167 --> 00:10:29,247 Today, they're mostly used as water taxis or for sightseeing. 196 00:10:30,421 --> 00:10:31,631 Singapore! 197 00:10:32,256 --> 00:10:33,416 [Richard chuckles] 198 00:10:33,507 --> 00:10:36,637 Well, I've had three sips of whiskey, and I'm loaded. 199 00:10:38,137 --> 00:10:41,217 Cavenagh Bridge, hundred years old, built by the British. 200 00:10:41,307 --> 00:10:42,677 Oldest bridge in Sing-- 201 00:10:42,767 --> 00:10:44,227 [man] One of the… at least. 202 00:10:44,310 --> 00:10:45,310 Or the oldest. 203 00:10:45,394 --> 00:10:46,694 I'm gonna say the oldest. 204 00:10:47,188 --> 00:10:49,108 Because facts don't matter anymore. 205 00:10:49,607 --> 00:10:51,027 I built this bridge myself. 206 00:10:51,108 --> 00:10:52,028 [crew laughing] 207 00:10:52,902 --> 00:10:55,992 This bridge is the Herschel Schwartz Memorial Bridge. 208 00:10:56,072 --> 00:10:58,492 He ate something spicy on that bridge and died. 209 00:10:58,991 --> 00:11:00,581 I don't know if you know this. 210 00:11:00,660 --> 00:11:02,950 This is where the blooming onion was invented. 211 00:11:03,537 --> 00:11:05,327 [Richard chuckling] 212 00:11:08,542 --> 00:11:10,802 This scene has been very strenuous for me. 213 00:11:14,757 --> 00:11:16,127 [whimsical music playing] 214 00:11:20,346 --> 00:11:25,176 Peranakan cuisine is the indigenous cuisine of Singapore. 215 00:11:26,477 --> 00:11:28,307 Peranakan means "born here." 216 00:11:28,396 --> 00:11:31,106 It's gorgeous and very delicious, 217 00:11:31,190 --> 00:11:32,780 and it's very complex. 218 00:11:32,858 --> 00:11:37,568 Luckily, I'm with a great food writer and chef herself, Annette Tan. 219 00:11:37,655 --> 00:11:39,815 -Cheers. Nice to meet you. -Cheers. Welcome to Singapore. 220 00:11:39,907 --> 00:11:43,037 And we're at a beautiful restaurant called Candlenut, 221 00:11:43,119 --> 00:11:47,209 which is the first Peranakan restaurant to have a Michelin star. 222 00:11:48,290 --> 00:11:52,960 So you specialize in writing about Peranakan food. Is that right? 223 00:11:53,045 --> 00:11:56,585 Well, I'm Peranakan myself. So, yeah, I suppose you could say that. 224 00:11:56,674 --> 00:11:58,884 -Were you born in Singapore? -Yes, born and bred. 225 00:11:58,968 --> 00:11:59,928 oh, hello. 226 00:12:01,595 --> 00:12:02,465 Oh, boy. 227 00:12:02,972 --> 00:12:05,642 [Annette] Peranakan's the culture. It's not so much a race, right? 228 00:12:05,725 --> 00:12:07,555 Which is why you'll find that Peranakan culture 229 00:12:07,643 --> 00:12:12,113 is very much an intermingling of Chinese and Malay and Indonesian, uh, influences. 230 00:12:12,189 --> 00:12:15,399 And that is especially evident in the food. 231 00:12:16,777 --> 00:12:19,067 -[Phil] Are we expecting others? -[chuckles] 232 00:12:19,155 --> 00:12:21,865 [Annette] There's no such thing as a one-dish meal in Peranakan food. 233 00:12:21,949 --> 00:12:24,829 If you're making a meal for a family, you're making at least three dishes 234 00:12:24,910 --> 00:12:25,950 and some rice. 235 00:12:26,036 --> 00:12:31,706 The traditional name for a Peranakan party is tok panjang, which means "long table." 236 00:12:31,792 --> 00:12:34,802 So the entire table would be covered in dishes. 237 00:12:34,879 --> 00:12:36,799 -We like that. Yes. -[Annette] Yeah. 238 00:12:36,881 --> 00:12:39,591 -[Phil] Should we start with salad? -[Annette] Do that. 239 00:12:39,675 --> 00:12:41,755 This is a very Indonesian specialty. 240 00:12:41,844 --> 00:12:45,474 It's marinated in torch ginger flower, lime, and chili. 241 00:12:45,556 --> 00:12:48,136 So it's a very complex, uh, fresh salad. 242 00:12:50,019 --> 00:12:51,559 -Do you like that? -Oh, yeah. 243 00:12:51,645 --> 00:12:54,355 -It's nice and sharp and fresh. -Oh, my goodness, that's good. 244 00:12:54,940 --> 00:12:57,820 [Annette] So you'll find that certain dishes might be familiar. 245 00:12:57,902 --> 00:13:00,202 Chicken curry is one of those dishes in Singapore 246 00:13:00,279 --> 00:13:02,739 where every culture has its own version. 247 00:13:02,823 --> 00:13:03,703 [Phil] Right. 248 00:13:03,783 --> 00:13:05,663 It's a very emblematic dish for Singapore 249 00:13:05,743 --> 00:13:08,003 because it has influences from all over the region, 250 00:13:08,078 --> 00:13:10,998 from Indonesia, and Thailand, and Java, Malaysia. 251 00:13:11,081 --> 00:13:11,961 You like that? 252 00:13:12,041 --> 00:13:13,541 -Fantastic. -Really good, right? 253 00:13:14,668 --> 00:13:18,008 Now this is buah keluak. So it's a black nut from a tree 254 00:13:18,088 --> 00:13:20,008 that's indigenous to Indonesia. 255 00:13:20,090 --> 00:13:21,970 It's a delicacy only found in Peranakan cuisine. 256 00:13:22,051 --> 00:13:24,471 So the Malays don't really cook with it, not the Chinese, 257 00:13:24,553 --> 00:13:27,723 only the Indonesians, the Peranakans, and the Singaporeans. 258 00:13:27,807 --> 00:13:31,267 -Tell me the name of the nut again. -It's called buah, which is fruit. 259 00:13:31,352 --> 00:13:34,022 -Buah. -Buah. B-U-A-H. 260 00:13:34,104 --> 00:13:35,524 Which is the Malay word for fruit, 261 00:13:35,606 --> 00:13:38,856 and keluak, which is the name of the nut itself. 262 00:13:38,943 --> 00:13:41,823 So, in its raw form, the nuts from the tree 263 00:13:41,904 --> 00:13:43,784 are very, very poisonous. 264 00:13:43,864 --> 00:13:46,624 Um, full of cyanide. So have some more. 265 00:13:47,785 --> 00:13:49,115 -Seriously? -Yes. 266 00:13:49,203 --> 00:13:50,833 Is this like the fugu 267 00:13:50,913 --> 00:13:53,213 where if you couldn't cook it exactly right, you're dead? 268 00:13:53,290 --> 00:13:55,380 In its raw state, it's full of cyanide. 269 00:13:55,459 --> 00:13:58,799 What they do is boil it, and then they bury it for 40 days 270 00:13:58,879 --> 00:14:00,799 so that all that cyanide leaches out of it. 271 00:14:00,881 --> 00:14:03,341 -Who found this out? -I'm not sure how many people died 272 00:14:03,425 --> 00:14:05,505 before they realized 40 days was the sweet spot. 273 00:14:05,594 --> 00:14:07,854 "How many days now? Well, hold on." 274 00:14:07,930 --> 00:14:10,850 "I think we better try one more day. Okay, you taste it." 275 00:14:12,142 --> 00:14:14,402 [Annette] So the closest thing that I can think of 276 00:14:14,478 --> 00:14:16,648 in terms of flavor is kind of like a mole. 277 00:14:16,730 --> 00:14:18,900 -Okay. Well, here we go. -Here we go. 278 00:14:18,983 --> 00:14:22,903 [Phil] I'm just hoping that this was buried for enough time. 279 00:14:22,987 --> 00:14:23,947 [Annette chuckling] 280 00:14:27,658 --> 00:14:28,618 You like that? 281 00:14:32,162 --> 00:14:33,502 Worth dying for. 282 00:14:33,581 --> 00:14:34,541 [chuckling] 283 00:14:34,623 --> 00:14:36,543 Delicious. Who wouldn't like this? 284 00:14:36,625 --> 00:14:37,455 [Annette] Mm. 285 00:14:39,336 --> 00:14:41,046 -Oh, by the way… -[Annette] Yes. 286 00:14:41,130 --> 00:14:43,380 You could tell by looking, that was going to be spicy. 287 00:14:43,465 --> 00:14:44,875 -Do you like spicy? -[Annette] Yes. 288 00:14:44,967 --> 00:14:46,967 I'm a Peranakan girl. If I didn't like spicy… 289 00:14:47,052 --> 00:14:49,812 -[Phil] It'd be rough. -Yes. My mother wouldn't approve. 290 00:14:50,890 --> 00:14:52,520 Tell me if that's spicy to you. 291 00:14:53,475 --> 00:14:56,725 It's all right. I think it's just you being a bit of a lightweight. 292 00:14:57,479 --> 00:14:58,649 [all laughing] 293 00:15:00,065 --> 00:15:01,315 She knows me ten minutes. 294 00:15:02,026 --> 00:15:03,236 She's figured it out. 295 00:15:03,777 --> 00:15:04,697 [chuckles] 296 00:15:05,779 --> 00:15:06,989 Spectacularly delicious. 297 00:15:07,573 --> 00:15:08,493 Totally unique. 298 00:15:08,574 --> 00:15:12,624 The spice and all the other tastes are so well-balanced. 299 00:15:13,120 --> 00:15:14,410 I think it's great. 300 00:15:14,496 --> 00:15:17,116 This food is what Singaporeans would say is shiok. 301 00:15:17,207 --> 00:15:19,667 -Shiok. -S-H-I-O-K. 302 00:15:19,752 --> 00:15:21,752 -It means nothing in any other language. -Right. 303 00:15:21,837 --> 00:15:24,297 But in Singaporean, it means, 304 00:15:24,381 --> 00:15:27,261 -"This is phenomenal. It's awesome." -Shiok. 305 00:15:27,343 --> 00:15:32,473 Yeah. So, you put something in your mouth and you say, "Shiok, man!" You know? 306 00:15:32,556 --> 00:15:33,466 It's shiok. 307 00:15:33,974 --> 00:15:34,934 Yes, exactly. 308 00:15:35,017 --> 00:15:37,977 And this is food for lying down after. There's no… 309 00:15:38,187 --> 00:15:39,307 [chuckling] 310 00:15:39,396 --> 00:15:40,476 Now you tell me. 311 00:15:40,564 --> 00:15:41,824 -You'll be all right. -I will. 312 00:15:41,899 --> 00:15:43,689 Nobody comes to Singapore and loses weight. 313 00:15:45,527 --> 00:15:46,567 [birds chirping] 314 00:15:54,286 --> 00:15:58,786 [Phil] The height of colonial elegance in Singapore is the fabled Raffles Hotel. 315 00:15:58,874 --> 00:16:01,634 Named after the British officer who founded the country, 316 00:16:01,710 --> 00:16:04,840 it's one of the oldest and most glamorous hotels in all of Asia. 317 00:16:05,422 --> 00:16:07,722 And it's home of the Long Bar, 318 00:16:07,800 --> 00:16:10,760 birthplace to the world-renowned Singapore Sling. 319 00:16:11,845 --> 00:16:12,755 Let's have one. 320 00:16:13,681 --> 00:16:14,971 I'm Rodolfo. Nice to meet you. 321 00:16:15,057 --> 00:16:16,517 -I'm Phil. -Welcome to Long Bar. 322 00:16:16,600 --> 00:16:20,190 Thank you. This is beautiful. Look at this. 323 00:16:20,688 --> 00:16:23,518 -Have you tried a Singapore Sling before? -I've never tried a Sling. 324 00:16:23,607 --> 00:16:25,607 I'm very glad you want to try in the iconic place. 325 00:16:25,693 --> 00:16:27,573 -This is where it was created. -[Rodolfo] Yeah. 326 00:16:29,363 --> 00:16:32,323 So we're gonna start with pineapple, some lime juice… 327 00:16:32,408 --> 00:16:34,788 So far, this is a very healthy drink. Yet. 328 00:16:35,411 --> 00:16:38,581 Here is the booze and the sweet part of the cocktail. 329 00:16:38,664 --> 00:16:41,504 Cherry liqueur, curacao, grenadine. 330 00:16:42,501 --> 00:16:45,921 [Phil] Yeah. And this being a colonial-era British concoction, 331 00:16:46,005 --> 00:16:47,795 a couple thingies full of gin. 332 00:16:48,382 --> 00:16:50,552 What's going on here? Look at that. 333 00:16:50,634 --> 00:16:54,684 This our shaker machine. We can do 18 cocktails in just one roll. 334 00:16:54,763 --> 00:16:56,223 Before you had to do it… 335 00:16:56,306 --> 00:16:57,726 Eight hundred per day. 336 00:16:57,808 --> 00:16:59,228 -Wow. -Eight hundred per day. 337 00:16:59,309 --> 00:17:02,059 -[Phil] This saves you-- -You want me to do it or you wanna try? 338 00:17:02,146 --> 00:17:04,306 I want you to do it because I want it to be good. 339 00:17:04,398 --> 00:17:06,818 Okay. [chuckles] Okay. One, two, three, let's go. 340 00:17:06,900 --> 00:17:08,400 [whirling] 341 00:17:13,157 --> 00:17:14,527 Shaken not stirred. 342 00:17:15,367 --> 00:17:16,617 Wow, it's beautiful. 343 00:17:20,039 --> 00:17:24,039 So the tradition here in Long Bar always is Singapore Sling… 344 00:17:24,126 --> 00:17:25,666 -Cheers, my friend. -And peanuts. 345 00:17:26,420 --> 00:17:29,260 -Uh, I get a bag of peanuts like this? -[Rodolfo] Yes. 346 00:17:29,339 --> 00:17:31,879 -[Phil] I'm gonna make a mess. -[Rodolfo] No, that is the idea 347 00:17:31,967 --> 00:17:34,387 because you eat your peanuts and throw it in the floor. 348 00:17:34,470 --> 00:17:35,930 -On the floor? -On the floor. 349 00:17:36,013 --> 00:17:37,893 Let me help you. This one. 350 00:17:39,099 --> 00:17:39,929 All right. 351 00:17:41,727 --> 00:17:43,307 I feel guilty though. 352 00:17:44,480 --> 00:17:47,020 Come to Raffles, drink the Singapore Sling. 353 00:17:47,107 --> 00:17:49,937 It goes down really easy. Maybe a little too easy. 354 00:17:51,570 --> 00:17:53,240 You do not taste the alcohol. 355 00:17:53,322 --> 00:17:56,912 -[Rodolfo chuckles] The silent killer. -"The silent killer." Rodolfo. 356 00:17:57,951 --> 00:17:58,991 So now it's your turn. 357 00:18:00,245 --> 00:18:01,865 -[Phil] Ready? Here I go. -[Rodolfo] Ready. 358 00:18:01,955 --> 00:18:03,075 [whirling] 359 00:18:15,302 --> 00:18:16,602 -I'm exhausted! -Yeah. 360 00:18:16,678 --> 00:18:18,598 High five. Well done. 361 00:18:18,680 --> 00:18:19,560 [laughing] 362 00:18:20,265 --> 00:18:21,595 I'm an excellent bartender. 363 00:18:21,683 --> 00:18:23,063 [Rodolfo chuckles] 364 00:18:23,143 --> 00:18:25,733 [Phil] Oh, yes. Somebody's gonna be happy. 365 00:18:26,855 --> 00:18:29,605 Who would like a Singapore Sling? 366 00:18:29,691 --> 00:18:31,531 -Did you have one yet? -I have not. 367 00:18:31,610 --> 00:18:32,490 [Phil] Katie? 368 00:18:33,987 --> 00:18:35,737 Give that to John over there. 369 00:18:35,823 --> 00:18:36,743 Ian. 370 00:18:37,449 --> 00:18:38,739 There you go, buddy. 371 00:18:38,826 --> 00:18:40,156 Get in there, you guys. 372 00:18:40,244 --> 00:18:43,084 -Cheers! -[Phil] Cheers, everybody! To Singapore. 373 00:18:43,163 --> 00:18:44,373 [clinking] 374 00:18:45,457 --> 00:18:47,537 ♪ One for my baby ♪ 375 00:18:48,961 --> 00:18:51,671 ♪ And one more for the road ♪ 376 00:18:52,673 --> 00:18:53,923 Good job. Well done. 377 00:18:54,007 --> 00:18:56,177 [Phil] Rodolfo, we're splitting tips, right? 378 00:19:07,729 --> 00:19:11,729 About six years ago, an Australian chef named David Pynt 379 00:19:11,817 --> 00:19:16,067 opened a restaurant here in Singapore called Burnt Ends. 380 00:19:18,532 --> 00:19:22,372 And tonight I'm having dinner there with the owner, Loh Lik Peng. 381 00:19:22,452 --> 00:19:23,452 [Peng] Cheers, man. 382 00:19:24,037 --> 00:19:25,787 [Phil] He's a Singaporean restaurateur 383 00:19:25,873 --> 00:19:28,833 behind some of the most shiok places in town. 384 00:19:30,002 --> 00:19:31,302 [mellow music playing] 385 00:19:31,378 --> 00:19:32,588 [sizzling] 386 00:19:32,671 --> 00:19:37,681 Every single part of it kissed by fire. That's the specialty here. 387 00:19:39,178 --> 00:19:42,808 We didn't know it'd do well, right? We were just kind of on an adventure, 388 00:19:42,890 --> 00:19:44,770 and neither of us really knew 389 00:19:44,850 --> 00:19:47,560 if Singaporeans would take to an Australian barbecue, you know? 390 00:19:47,644 --> 00:19:48,774 Cooking with flames… 391 00:19:48,854 --> 00:19:51,524 But why not? It just sounds good, right? 392 00:19:51,607 --> 00:19:53,937 -There's certain universal truths. -Exactly. 393 00:19:54,026 --> 00:19:56,986 -"Food over wood fire taste good." -Delicious, delicious. 394 00:20:00,449 --> 00:20:02,329 [Phil] This is no Outback Steakhouse. 395 00:20:02,409 --> 00:20:05,619 Small bites and a Japanese influence is not what you'd expect 396 00:20:05,704 --> 00:20:07,584 at an Australian barbecue place, right? 397 00:20:09,499 --> 00:20:11,999 -What are we having? -[chef] A smoked quail egg and caviar. 398 00:20:12,085 --> 00:20:14,245 [Phil] Smoked quail egg and caviar. Hee-hee. 399 00:20:14,755 --> 00:20:17,415 This is a Burnt End's classic. Been on the menu since the beginning-- 400 00:20:17,507 --> 00:20:19,507 Of course it is, because it's phenomenal. 401 00:20:19,593 --> 00:20:22,473 It's downhill from here, so make sure you enjoy that one. 402 00:20:23,555 --> 00:20:25,765 So we've got burnt-flour crostini and taramosalata. 403 00:20:28,310 --> 00:20:30,060 [Phil] Okay, that's amazing. 404 00:20:30,145 --> 00:20:32,395 [chef] This is the beef marmalade and house pickles. 405 00:20:32,481 --> 00:20:36,111 Beef marmalade and house pickles. This food makes me so happy. 406 00:20:36,944 --> 00:20:39,114 This food is unbelievable. 407 00:20:39,196 --> 00:20:41,276 So creative. So cool. 408 00:20:42,658 --> 00:20:45,238 Come on. Do you make a big version of that? 409 00:20:45,327 --> 00:20:48,207 -No. -You don't want advice from a guy, do you? 410 00:20:48,956 --> 00:20:49,786 [laughing] 411 00:20:51,375 --> 00:20:53,335 [David] So this is the beef, uni, and caviar. 412 00:20:53,418 --> 00:20:54,458 [Phil] Wow. 413 00:20:54,544 --> 00:20:57,214 -More decadent ingredients all together. -[chef] Yeah. 414 00:20:57,923 --> 00:20:58,883 [Phil] Sea urchin. 415 00:20:58,966 --> 00:21:01,006 This is barbecue omakase. 416 00:21:02,636 --> 00:21:06,346 I don't want to put you on the spot, but this is the best one, isn't it? 417 00:21:06,431 --> 00:21:08,101 -[laughs] Absolutely. -[Phil] Yes? 418 00:21:08,183 --> 00:21:09,393 Absolutely. 419 00:21:10,060 --> 00:21:13,060 This place has everything I like in a restaurant. 420 00:21:13,146 --> 00:21:15,146 A chef who's been all over the world, 421 00:21:15,232 --> 00:21:19,152 doing something that maybe you wouldn't find in the city we're going to. 422 00:21:19,236 --> 00:21:22,486 -Like Australian barbecue in Singapore. -Singapore. 423 00:21:22,572 --> 00:21:24,122 So I have to ask you guys. 424 00:21:24,199 --> 00:21:25,779 -"Why Singapore?" -Why not? 425 00:21:25,867 --> 00:21:28,327 -[laughing] -"Why not?" is good. 426 00:21:28,412 --> 00:21:30,752 Why not? We started as a pop-up in East London, 427 00:21:30,831 --> 00:21:32,791 where I built the ovens and the grills. 428 00:21:32,874 --> 00:21:36,134 It got to winter, so we had to shut down, and me and my wife went traveling. 429 00:21:36,211 --> 00:21:39,881 Got a phone call from Peng and ended up in Singapore. 430 00:21:39,965 --> 00:21:42,085 -You built those yourself? -Yes, we did. 431 00:21:42,175 --> 00:21:44,335 It's four tons, dual cavity, 432 00:21:44,428 --> 00:21:47,308 and gets up to, sitting, just under 650 Celsius. 433 00:21:49,599 --> 00:21:51,059 [Phil] That looks like unagi. 434 00:21:51,143 --> 00:21:52,853 [chef] Unagi. Eel and bone marrow. 435 00:21:53,770 --> 00:21:56,190 -Eel and bone marrow. -I heard you. I was just… 436 00:21:57,107 --> 00:22:00,487 I was just, like, "Really?" This might be two bites, I think. 437 00:22:00,569 --> 00:22:02,989 -I think it's two bites. -I've seen it been done in one. 438 00:22:06,033 --> 00:22:06,993 I did it. 439 00:22:08,660 --> 00:22:10,750 So many courses! So many little things. 440 00:22:10,829 --> 00:22:12,249 So many different flavors! 441 00:22:13,582 --> 00:22:14,462 Whoo-hoo! 442 00:22:15,542 --> 00:22:17,252 An accordion of pork. 443 00:22:17,336 --> 00:22:19,586 [Peng] The pork's so juicy. That's good, man. 444 00:22:20,172 --> 00:22:22,092 -It's all right? -Yeah, it's all right. 445 00:22:22,799 --> 00:22:23,969 [chuckling] 446 00:22:24,051 --> 00:22:28,141 There's a delicate quality to all the food so far 447 00:22:28,221 --> 00:22:31,481 and a beautiful quality. Beautiful barbecue. 448 00:22:31,558 --> 00:22:33,478 When do you see that? Come on. 449 00:22:35,896 --> 00:22:38,896 [chef] King crab, garlic brown butter, and a bit of truffle. 450 00:22:39,941 --> 00:22:41,611 "Little bit of truffle," he said. 451 00:22:41,693 --> 00:22:42,863 [all laughing] 452 00:22:43,612 --> 00:22:45,992 -Love that. -Sometimes you just feel lucky. 453 00:22:46,490 --> 00:22:48,030 -[Peng] Mm. -Right? 454 00:22:48,116 --> 00:22:51,536 He's fire-roasting crab, he-- And then-- And then-- 455 00:22:51,620 --> 00:22:54,250 You think you're done, and then this comes. 456 00:22:54,331 --> 00:22:55,541 [dramatic music playing] 457 00:22:56,792 --> 00:22:58,042 Oh, that's serious. 458 00:22:59,002 --> 00:23:00,302 Now we're talking. 459 00:23:01,463 --> 00:23:02,303 [Peng] Yeah. 460 00:23:02,381 --> 00:23:04,931 -[chuckles] That's a specialty. -[Phil] Wow. 461 00:23:05,425 --> 00:23:08,135 -How long do you age it for? -[chef] This one's had 78 days. 462 00:23:08,220 --> 00:23:09,720 [Peng] "Seventy-eight days." 463 00:23:09,805 --> 00:23:11,135 [Phil] Whoa! 464 00:23:12,015 --> 00:23:13,015 And I got Peng a salad. 465 00:23:13,600 --> 00:23:15,390 -[Phil] Vegetable? -[chef] He's on a diet. 466 00:23:15,477 --> 00:23:17,017 He has instructions from my wife. 467 00:23:17,104 --> 00:23:18,694 [all laughing] 468 00:23:19,356 --> 00:23:21,726 It is perfectly, beautifully rare. 469 00:23:23,568 --> 00:23:24,438 Wow. 470 00:23:25,862 --> 00:23:26,702 It's the best. 471 00:23:26,780 --> 00:23:27,660 Mm. 472 00:23:27,739 --> 00:23:29,989 This is an awesome grand finale. 473 00:23:30,784 --> 00:23:34,754 So now you're dead from the steak, and it's a happy death, but you're done. 474 00:23:34,830 --> 00:23:36,080 And then… 475 00:23:36,915 --> 00:23:38,165 you gotta have dessert. 476 00:23:40,585 --> 00:23:41,995 A pulled pork sandwich. 477 00:23:43,213 --> 00:23:44,463 Hee-hee. 478 00:23:44,548 --> 00:23:45,718 This is crazy. 479 00:23:45,799 --> 00:23:49,139 -[Peng] This is the legendary one. -It's all been legendary. 480 00:23:50,387 --> 00:23:52,807 [Peng] Oh, it's gonna be good. Oh. 481 00:23:54,099 --> 00:23:54,929 [Phil] Hee-hee. 482 00:23:55,016 --> 00:23:59,806 Pulled pork, slaw, cheddar cheese, on a black sesame roll, 483 00:23:59,896 --> 00:24:02,316 and since he's Australian, he calls this a "sanger." 484 00:24:02,899 --> 00:24:04,989 All right, when we do the cookbook of the show, 485 00:24:05,068 --> 00:24:06,488 that's going to be in it. 486 00:24:07,404 --> 00:24:10,124 [stammers] Best in world. Yeah. 487 00:24:10,198 --> 00:24:13,488 [Peng laughing, clapping] Whew! 488 00:24:14,077 --> 00:24:15,827 I found love in Singapore! 489 00:24:15,912 --> 00:24:17,252 [Peng laughs] 490 00:24:23,462 --> 00:24:25,512 I just love the skyline of Singapore. 491 00:24:25,589 --> 00:24:27,919 It really is one of the wonders of the world. 492 00:24:28,008 --> 00:24:29,628 It's regulated by the government 493 00:24:29,718 --> 00:24:35,178 with an eye toward finding innovative ways to maximize space on this small island 494 00:24:35,265 --> 00:24:38,475 while also providing real benefits to its citizens. 495 00:24:38,560 --> 00:24:42,650 And some of the best examples of that have this man in common. 496 00:24:42,731 --> 00:24:45,481 An Israeli Canadian architect named Moshe Safdie. 497 00:24:46,359 --> 00:24:49,149 We saw his water-falling Jewel at Changi Airport. 498 00:24:50,030 --> 00:24:50,990 [kids screaming] 499 00:24:52,407 --> 00:24:55,407 But his firm's literal towering achievement in Singapore 500 00:24:55,494 --> 00:25:00,044 is the jaw-dropping engineering feat that is the Marina Bay Sands Hotel, 501 00:25:01,291 --> 00:25:03,791 which you've seen in movies now. 502 00:25:03,877 --> 00:25:06,877 It's kind of the iconic building of Singapore. 503 00:25:07,672 --> 00:25:10,222 Opened in 2010, it's three towers 504 00:25:10,300 --> 00:25:13,390 holding a convention center, a casino, and a hotel, 505 00:25:13,470 --> 00:25:16,060 topped by the world's longest infinity pool. 506 00:25:17,057 --> 00:25:20,517 [Charu] What happened was there was no space below for all these amenities. 507 00:25:20,602 --> 00:25:23,482 So one of the things Moshe said was, "Why not put it at the top?" 508 00:25:23,563 --> 00:25:26,443 Which sort of makes common sense, right? It was like, "Yeah, why not?" 509 00:25:26,525 --> 00:25:27,975 But this has never been done before… 510 00:25:28,068 --> 00:25:30,448 -I've never seen it. -…where you have a connecting thing. 511 00:25:30,529 --> 00:25:36,279 Charu Kokate is the lead architect here in Singapore for Moshe Safdie Architects, 512 00:25:36,368 --> 00:25:39,078 and I'm lucky enough to see her today. 513 00:25:40,622 --> 00:25:46,042 This building is not just spectacular and unique, but it is also fun. 514 00:25:46,127 --> 00:25:49,457 I mean, we felt very excited when we designed and constructed. 515 00:25:49,548 --> 00:25:52,798 We have to feel excited. Otherwise, it will not be an exciting result. 516 00:25:52,884 --> 00:25:55,184 -Of course, that's it with anything. -Yeah. 517 00:25:55,262 --> 00:25:57,892 You know, we-- we focus a lot on food in the show, 518 00:25:57,973 --> 00:26:00,933 and the chef has to be happy with the dish. 519 00:26:01,017 --> 00:26:01,847 [Charu] Yeah. 520 00:26:01,935 --> 00:26:03,645 [Phil] But the more I travel, 521 00:26:04,437 --> 00:26:08,147 the more important I realize architecture is 522 00:26:08,650 --> 00:26:11,190 to the city itself and to the world as a whole. 523 00:26:11,278 --> 00:26:14,158 -Yes. When this building was designed… -Yes? 524 00:26:14,239 --> 00:26:16,369 …it was designed with the intent 525 00:26:16,449 --> 00:26:18,949 that the building is going to be part of this neighborhood, 526 00:26:19,035 --> 00:26:21,495 part of the city. So we meet the program need, 527 00:26:21,580 --> 00:26:25,330 but we also meet the civic need of the society. 528 00:26:25,417 --> 00:26:27,287 How are the people going to use the building? 529 00:26:27,377 --> 00:26:29,337 -[Phil] Long term goal. -[Charu] Long term goal-- 530 00:26:29,421 --> 00:26:30,881 [Phil] That's the answer, right? 531 00:26:31,464 --> 00:26:33,094 [Charu] When we started this project, 532 00:26:33,174 --> 00:26:36,894 we couldn't even get to our site because the roads didn't exist. 533 00:26:36,970 --> 00:26:38,430 -Nothing existed. -[Phil] My goodness. 534 00:26:38,513 --> 00:26:40,223 I can't imagine the challenges. 535 00:26:41,641 --> 00:26:45,731 When a regular person looks at it, it seems impossible. 536 00:26:45,812 --> 00:26:49,692 "What do you mean that's a pool on the top going across three buildings? 537 00:26:49,774 --> 00:26:51,034 How is that even…" 538 00:26:51,109 --> 00:26:52,569 -Held together? -Yes. 539 00:26:52,652 --> 00:26:55,822 I think the pool is not so difficult as much as this cantilever 540 00:26:55,905 --> 00:26:57,655 projecting out by its own. 541 00:26:58,450 --> 00:27:01,700 As soon as you said, "cantilever," I got weak in the knees. 542 00:27:01,786 --> 00:27:02,746 [laughing] 543 00:27:02,829 --> 00:27:04,369 Let's walk to that side. 544 00:27:05,373 --> 00:27:06,923 [indistinct chatter] 545 00:27:22,641 --> 00:27:23,681 [slurping] 546 00:27:25,685 --> 00:27:27,645 Young Thai coconut. I recommend this. 547 00:27:30,023 --> 00:27:32,443 Okay, now it's time for more hawker markets 548 00:27:32,525 --> 00:27:36,445 because that's what you do when you're in Singapore, especially when you're me. 549 00:27:36,905 --> 00:27:41,785 I've never been to a place where the food is so part of the culture 550 00:27:41,868 --> 00:27:43,748 and, in fact, is the culture. 551 00:27:43,870 --> 00:27:44,870 [indistinct chatter] 552 00:27:45,872 --> 00:27:49,212 When every neighborhood hawker offers a different specialty dish, 553 00:27:49,292 --> 00:27:52,422 you've got to hop around. So now we're at the Maxwell Hawker Center. 554 00:27:54,297 --> 00:27:55,967 -Hi! I'm Phil. -Hi. How are you? 555 00:27:56,049 --> 00:27:57,799 -I'm Damian, Phil. -Hi, Damian. 556 00:27:57,884 --> 00:27:58,804 Your hands are cold. 557 00:27:58,885 --> 00:28:01,755 Yeah, because I've got this ice-cold bowling ball 558 00:28:01,846 --> 00:28:02,806 filled with water. 559 00:28:03,556 --> 00:28:05,136 Damian D'Silva is a great chef 560 00:28:05,225 --> 00:28:07,595 and another judge from MasterChef: Singapore. 561 00:28:07,686 --> 00:28:12,726 Perfect person to take me for the national dish, chicken rice. 562 00:28:13,733 --> 00:28:16,703 Adapted from a dish brought over by early Chinese immigrants 563 00:28:16,778 --> 00:28:18,858 from the southern province of Hainan, 564 00:28:18,947 --> 00:28:21,827 chicken rice was popularized here in the 1950s 565 00:28:21,908 --> 00:28:24,788 and has become a staple of these markets ever since. 566 00:28:24,869 --> 00:28:27,579 There's three ingredients. Chicken, rice, and chili. 567 00:28:27,664 --> 00:28:31,504 Right? That's it. But before you cook it, you have to do a good stock. 568 00:28:31,584 --> 00:28:33,004 -Sure. -This guy does a good stock. 569 00:28:33,753 --> 00:28:35,263 You can see the color of the rice. 570 00:28:35,338 --> 00:28:36,508 -Yes. -That's from the stock. 571 00:28:36,589 --> 00:28:38,839 [Phil] That's white rice that's been soaking in the stock. 572 00:28:38,925 --> 00:28:39,755 -Right? -[Damian] Yes. 573 00:28:40,802 --> 00:28:41,642 Oh, thank you. 574 00:28:42,220 --> 00:28:43,260 Wow. 575 00:28:43,346 --> 00:28:47,806 [Damian] In terms of condiments, you're free to choose whatever is preferred. 576 00:28:47,892 --> 00:28:49,352 I want to do what you do. 577 00:28:49,436 --> 00:28:51,976 -Are you sure you wanna do what I do? -I do. 578 00:28:52,105 --> 00:28:54,645 -[chuckles] Okay. -I want to do it the right way. 579 00:28:54,733 --> 00:28:56,943 Okay, sir. I tend to take chili. 580 00:28:57,026 --> 00:28:57,986 -Yeah. -Yeah. 581 00:28:58,069 --> 00:28:59,489 And put it in my rice. 582 00:29:00,405 --> 00:29:03,405 And then I take a little bit of black sauce. 583 00:29:03,491 --> 00:29:05,951 And then I just mix it all up. 584 00:29:06,035 --> 00:29:08,285 This is how I've been eating it ever since I was a kid. 585 00:29:08,371 --> 00:29:10,501 -Do it how you want to, people! -Exactly. 586 00:29:10,582 --> 00:29:12,082 -Made to taste. -Yeah. 587 00:29:12,167 --> 00:29:13,707 What is the black sauce exactly? 588 00:29:13,793 --> 00:29:15,963 -It's basically soya bean… -Yeah. 589 00:29:16,045 --> 00:29:18,795 -That has been caramelized-- -'Cause it's thicker than soy sauce. 590 00:29:19,507 --> 00:29:22,137 Okay, Phil, go ahead and have your first taste of… 591 00:29:22,218 --> 00:29:24,468 You want me to just eat the rice by itself first? 592 00:29:24,554 --> 00:29:25,724 Yes, please. 593 00:29:29,350 --> 00:29:30,770 Oh, yeah, that's delicious. 594 00:29:30,852 --> 00:29:32,442 -I could have just eat this. -For sure. 595 00:29:32,520 --> 00:29:35,320 I mean, the chicken, to me, is basically the bonus. 596 00:29:35,899 --> 00:29:39,109 -The rice, to me, is the king. -Yes. 597 00:29:39,194 --> 00:29:41,744 Okay, but now I gotta do this. 598 00:29:44,115 --> 00:29:44,945 Mm. 599 00:29:46,534 --> 00:29:47,454 Mm! 600 00:29:47,535 --> 00:29:49,115 -Juicy, right? -Juicy. 601 00:29:49,204 --> 00:29:51,004 -Yeah. Yeah. -A little salty. 602 00:29:51,790 --> 00:29:54,250 This is fantastic. So much flavor. 603 00:29:54,834 --> 00:29:58,054 [Damian] It is. And the flavor is just from the stock. That's it. 604 00:29:58,129 --> 00:30:02,259 Now this is… served cold. I didn't realize… 605 00:30:02,342 --> 00:30:04,222 -Kind of like… -Like room temperature. 606 00:30:04,302 --> 00:30:05,552 Do other places do hot? 607 00:30:05,637 --> 00:30:07,097 -No. -It's always like this? 608 00:30:07,180 --> 00:30:09,390 Everybody does room temperature. 609 00:30:09,474 --> 00:30:12,274 I think if it's hot, it won't taste like this. 610 00:30:12,852 --> 00:30:14,232 It won't be as juicy as well. 611 00:30:14,312 --> 00:30:17,902 This is a very different chicken experience if you come from America. 612 00:30:19,526 --> 00:30:20,686 It's fantastic. 613 00:30:21,736 --> 00:30:23,106 Gonna need napkins… 614 00:30:23,196 --> 00:30:25,656 just because I'm going to eat a lot of chicken. 615 00:30:25,740 --> 00:30:29,200 But I can't stop at just one market today, so I'm moving to another 616 00:30:29,285 --> 00:30:30,945 to see what treats they're hiding from me. 617 00:30:31,538 --> 00:30:33,868 This one is called Changi Village. 618 00:30:33,957 --> 00:30:36,957 There's many, many hawker markets with many, many stalls. 619 00:30:38,962 --> 00:30:41,972 You got to try everything. That's why I'm here. 620 00:30:42,799 --> 00:30:45,009 This used to be an old British army barracks, 621 00:30:45,093 --> 00:30:47,223 and they turned it into something much more useful… 622 00:30:47,303 --> 00:30:48,643 food center. 623 00:30:48,721 --> 00:30:51,221 And I'm meeting a new friend to show me around. 624 00:30:51,307 --> 00:30:54,517 This is the most delicious culture in the world. 625 00:30:54,602 --> 00:30:56,482 This is KF Seetoh, 626 00:30:57,105 --> 00:31:02,105 who is probably the number one champion of Singaporean culture 627 00:31:02,193 --> 00:31:03,573 as seen through food. 628 00:31:04,153 --> 00:31:05,953 -Hello! -Hello. 629 00:31:06,030 --> 00:31:07,160 Look at that. 630 00:31:07,240 --> 00:31:09,700 Who wouldn't stop dead in their tracks when they see this? 631 00:31:09,784 --> 00:31:11,454 [Phil] You want that fried chicken. Yes. 632 00:31:11,536 --> 00:31:13,156 -[KF] Crispy anchovy… -[Phil] Yes. 633 00:31:14,163 --> 00:31:17,293 How many stars on Yelp does this have? This must be a good one. 634 00:31:19,794 --> 00:31:21,464 KFC, as I like to call him, 635 00:31:21,546 --> 00:31:24,836 brought me to this market for the local hawker specialty, 636 00:31:24,924 --> 00:31:26,974 the Malay dish, nasi lemak. 637 00:31:27,760 --> 00:31:32,350 So we are in this "nasi lemak war zone." 638 00:31:32,432 --> 00:31:35,312 So there's about, what? Five, six nasi lemak stalls. 639 00:31:35,393 --> 00:31:37,903 -[Phil] How do we know which one? -[KF] You don't. 640 00:31:37,979 --> 00:31:39,359 So we need to try a few of them. 641 00:31:39,439 --> 00:31:40,649 Exactly. 642 00:31:40,732 --> 00:31:41,822 [sizzling] 643 00:31:42,400 --> 00:31:45,150 Nasi lemak is normally eaten for breakfast. 644 00:31:45,236 --> 00:31:47,776 Wow. So this is a little fish. What kind of fish? 645 00:31:47,864 --> 00:31:49,994 -Mackerel. I think it's a mackerel. -Mackerel? 646 00:31:50,074 --> 00:31:52,244 [Phil] That looks killer spicy. Is it? 647 00:31:52,327 --> 00:31:53,697 Yes. Murderously good. 648 00:31:53,786 --> 00:31:54,996 "Murderously good." 649 00:31:55,079 --> 00:31:55,909 [chuckles] 650 00:31:55,997 --> 00:31:59,457 So this is called nasi lemak, translation, "rich rice." 651 00:32:00,543 --> 00:32:02,803 Don't ask me why, but it's cooked in coconut 652 00:32:02,879 --> 00:32:06,759 with flecks of salt and pandan leaf. You get it? You get it? 653 00:32:07,342 --> 00:32:09,802 -Salty, sweet and aromatic. -Beautiful. 654 00:32:09,886 --> 00:32:11,176 [KF] But this one, 655 00:32:11,262 --> 00:32:15,312 they crush a lot of shallots, garlic, dried and fresh chilies. 656 00:32:15,391 --> 00:32:19,851 Some people add shrimps, dried shrimps, and even lemongrass, 657 00:32:19,938 --> 00:32:20,858 and then they blend it 658 00:32:20,939 --> 00:32:24,689 and then they fry 'em up into a… How long have we got in this show? 659 00:32:25,276 --> 00:32:28,776 And then to please everybody, they put fried stuff on top. 660 00:32:28,863 --> 00:32:32,163 Fried chicken, fried fish, and they have crispy… 661 00:32:33,326 --> 00:32:34,696 [munching] 662 00:32:34,786 --> 00:32:35,906 …anchovies. 663 00:32:35,995 --> 00:32:37,495 -These are anchovies. -Yeah. 664 00:32:38,414 --> 00:32:40,004 -Richard! -Oh, hey. Hi. 665 00:32:40,083 --> 00:32:41,543 What do you got there? More? 666 00:32:41,626 --> 00:32:43,746 It's the same but different toppings. 667 00:32:43,836 --> 00:32:45,416 [KF] Yeah, different toppings. 668 00:32:46,297 --> 00:32:49,837 So that's how people who don't know nasi lemak eat. 669 00:32:49,968 --> 00:32:51,178 You go for the meat. 670 00:32:51,260 --> 00:32:54,010 -So if you are a nasi lemak connoisseur… -Yes. 671 00:32:54,097 --> 00:32:55,807 This is what you do, you desecrate the thing. 672 00:32:55,890 --> 00:32:56,980 [Phil] Ahh. 673 00:32:57,058 --> 00:32:59,268 [KF] Essentially, these two are the stars. 674 00:32:59,352 --> 00:33:03,272 The main star is the chili paste and coconut rice. 675 00:33:03,356 --> 00:33:06,936 [KF] Exactly. Everything else are supporting actors. 676 00:33:07,527 --> 00:33:10,487 -Supporting actors. -This is the main deal. 677 00:33:10,571 --> 00:33:12,701 Our job is to find Best Supporting Actor. 678 00:33:12,782 --> 00:33:16,242 And the Best Actor and the Best Movie. 679 00:33:16,327 --> 00:33:19,037 -Shall we? -You might be the best actor. All right. 680 00:33:19,622 --> 00:33:22,172 Yeah, all the sideshows are just mere sideshows. 681 00:33:22,250 --> 00:33:23,710 -[Phil] Yes. -And you do this. 682 00:33:26,295 --> 00:33:28,835 I love that I showed you how not to do it first. 683 00:33:28,923 --> 00:33:31,433 That's-- I'm very good at how not to do things. 684 00:33:31,509 --> 00:33:33,299 By the way, there's a fried egg over here. 685 00:33:33,386 --> 00:33:35,806 -[KF] Yeah. Another great sideshow. -[Phil] Yeah. 686 00:33:37,390 --> 00:33:39,020 Excellent. I love it. 687 00:33:39,100 --> 00:33:42,560 It's like an all-day national breakfast. 688 00:33:42,645 --> 00:33:45,685 -It's got a-- -Here's my waiter. Hello, waiter. 689 00:33:45,773 --> 00:33:47,823 What do you got there? There's a hot dog. 690 00:33:47,900 --> 00:33:48,990 [KF] Anything goes. 691 00:33:49,068 --> 00:33:51,648 If you are the supporting actors, anything goes. 692 00:33:51,738 --> 00:33:53,158 -[Phil] Anything goes. -[KF] Yeah. 693 00:33:53,239 --> 00:33:55,069 [Phil] That's really good. 694 00:33:55,158 --> 00:33:57,618 -I'm gonna look for this. I love this. -[KF] In LA? 695 00:33:57,702 --> 00:33:59,582 -[Phil] Yeah! -[KF] Not as good though. 696 00:33:59,662 --> 00:34:01,082 And definitely not as cheap. 697 00:34:01,164 --> 00:34:03,424 What would you pay for this back home? 698 00:34:04,250 --> 00:34:05,710 -Decently. -This… 699 00:34:05,793 --> 00:34:08,383 I'm gonna say this would be $15. 700 00:34:09,630 --> 00:34:12,510 Do you hear that? Fifteen bucks. 701 00:34:12,592 --> 00:34:14,762 What are you guys doing selling it for four? 702 00:34:15,803 --> 00:34:21,603 [Phil] I read that because this food in the hawker center is so inexpensive, 703 00:34:22,185 --> 00:34:23,685 most people don't eat at home. 704 00:34:23,770 --> 00:34:28,230 The public hawker centers alone serve up one million meals a day. 705 00:34:28,316 --> 00:34:30,146 -What? -People don't cook 706 00:34:30,234 --> 00:34:33,534 because we have been spoiled by cheap deliciousness. 707 00:34:33,613 --> 00:34:35,203 So how do they make a living? 708 00:34:35,281 --> 00:34:37,451 -They sell a lot. -Volume, volume. 709 00:34:37,533 --> 00:34:40,623 And people fall off the edges when they don't make it. 710 00:34:40,703 --> 00:34:43,503 This is the most expensive city in the world to live. 711 00:34:43,581 --> 00:34:45,421 -Ironic, isn't it? -[Phil] Yes. 712 00:34:45,500 --> 00:34:47,420 [KF] I have an affinity for these hawkers. 713 00:34:47,502 --> 00:34:50,462 They are protecting our culinary legacy, which is why-- 714 00:34:50,546 --> 00:34:52,916 -[Phil] It's just the culture. -[KF] It is a culture here. 715 00:34:53,007 --> 00:34:55,507 And look closely at all the cooks around. 716 00:34:55,593 --> 00:34:57,723 -A lot of them are old. -[Phil] Yes. 717 00:34:57,804 --> 00:35:02,484 [KF] I fear we're going to lose a lot of this unless way more is done. 718 00:35:03,476 --> 00:35:07,766 [Phil] This whole culture is in danger of dying out. 719 00:35:07,855 --> 00:35:11,975 Just like at home, we need to value food and the people who make it. 720 00:35:12,068 --> 00:35:15,908 And that's why Seetoh and others are pushing to protect hawker culture 721 00:35:15,988 --> 00:35:19,868 by having it declared a UNESCO Intangible World Heritage. 722 00:35:20,743 --> 00:35:22,703 I wanted to taste the sauce from the different… 723 00:35:22,787 --> 00:35:24,747 -Okay, taste all the sauce. -Yeah. 724 00:35:24,831 --> 00:35:26,751 Can you taste the difference? 725 00:35:26,833 --> 00:35:29,253 I don't think I can. Can you? 726 00:35:29,752 --> 00:35:32,342 -That's very polite. -[Phil] "That's very polite"? 727 00:35:32,421 --> 00:35:34,221 [KF] I think this one was the rudest of all. 728 00:35:34,298 --> 00:35:35,378 The spiciest? Yes? 729 00:35:35,967 --> 00:35:37,257 It gives you a sweet sensation 730 00:35:37,343 --> 00:35:39,183 and then it slaps you when you're not looking. 731 00:35:39,262 --> 00:35:41,222 [laughs] Like it's my wife. 732 00:35:41,305 --> 00:35:42,425 [chuckling] 733 00:35:52,066 --> 00:35:54,316 You might have seen a movie that was set in Singapore 734 00:35:54,402 --> 00:35:55,862 called Crazy Rich Asians. 735 00:35:55,945 --> 00:35:59,525 Well, Tan Kheng Hua played the mom! 736 00:35:59,615 --> 00:36:01,865 And I'm meeting her at Gardens by the Bay 737 00:36:01,951 --> 00:36:05,751 that features a tropical jungle inside. 738 00:36:05,830 --> 00:36:08,620 They have a lot outside, but they wanted inside too. 739 00:36:09,458 --> 00:36:11,708 -Wait a minute. Wait a minute. -What? 740 00:36:11,794 --> 00:36:16,554 It looks like the world ended, and this used to be a parking garage, 741 00:36:16,632 --> 00:36:18,302 and this is what happened. 742 00:36:20,094 --> 00:36:22,264 [Tan] It's like a different sort of theme park. 743 00:36:22,847 --> 00:36:24,387 -[Phil] Yeah. -Yeah, look at that. 744 00:36:24,473 --> 00:36:26,813 -[Phil] These are the real fly traps. -[Tan] Yeah. 745 00:36:27,393 --> 00:36:30,233 That's a Venus flytrap, but that's a carnivorous plant. 746 00:36:30,313 --> 00:36:32,613 Carnivorous, all right? Watch your nose. 747 00:36:32,690 --> 00:36:33,570 Let's… 748 00:36:33,649 --> 00:36:36,529 -Yeah, that'd be a real feast for a plant. -Watch your finger. 749 00:36:38,112 --> 00:36:38,952 [Phil] Wow! 750 00:36:39,030 --> 00:36:41,780 -[Tan] Yeah, look at that. -[Phil] We're going up there? 751 00:36:42,575 --> 00:36:45,575 So I have a question about the movie. The title. 752 00:36:45,661 --> 00:36:46,791 [Tan] Uh-huh. 753 00:36:46,871 --> 00:36:52,631 Like, if you said Crazy Rich anybody else, 754 00:36:53,502 --> 00:36:56,262 it's almost a little derogatory, isn't it? 755 00:36:56,339 --> 00:36:58,009 So, what do you think? 756 00:36:58,090 --> 00:37:00,130 -[Tan] Okay, I'll just speak for myself. -[Phil] Yeah. 757 00:37:00,218 --> 00:37:01,758 Because we're Asians, 758 00:37:01,844 --> 00:37:06,474 I take the license to poke fun at myself. 759 00:37:06,557 --> 00:37:08,387 -Of course. -And I don't feel so bad. 760 00:37:08,476 --> 00:37:11,396 [Phil] I'm Jewish. That's-- All our humor is this. 761 00:37:11,479 --> 00:37:12,309 [Tan] Yeah. 762 00:37:15,358 --> 00:37:16,438 Wow. 763 00:37:17,193 --> 00:37:18,363 [Phil] That's awesome. 764 00:37:19,278 --> 00:37:20,568 Oh, my goodness. 765 00:37:21,614 --> 00:37:23,204 This should be a little higher. 766 00:37:23,282 --> 00:37:24,532 [chuckles] 767 00:37:26,410 --> 00:37:30,410 You see, we don't have natural waterfalls, you know? 768 00:37:30,498 --> 00:37:31,328 [chuckles] 769 00:37:31,415 --> 00:37:33,325 -I didn't know that. -No, we don't. 770 00:37:33,417 --> 00:37:36,997 So you have to have them at the airport and in a dome like this. 771 00:37:37,088 --> 00:37:38,918 -We gotta make our own, right? -Yeah. 772 00:37:39,757 --> 00:37:41,217 Beautiful. I love it. 773 00:37:43,344 --> 00:37:44,804 "If you are feeling unwell or dizzy, 774 00:37:44,887 --> 00:37:47,137 suffer from heart or blood pressure condition, 775 00:37:47,223 --> 00:37:48,773 or have a fear of heights, 776 00:37:48,849 --> 00:37:51,439 you're advised to refrain from proceeding beyond this point." 777 00:37:51,519 --> 00:37:53,599 [Tan] Yeah, because look at this, Phil. 778 00:37:54,689 --> 00:37:57,859 We are mighty high. Mighty high. 779 00:37:57,942 --> 00:38:01,652 By the way, shouldn't this be at the bottom before you come up here? 780 00:38:01,737 --> 00:38:02,607 [chuckles] 781 00:38:06,242 --> 00:38:07,452 [Skype call ringing] 782 00:38:10,121 --> 00:38:11,001 Hello! 783 00:38:11,080 --> 00:38:12,210 How you doing? 784 00:38:12,290 --> 00:38:13,460 We're good! 785 00:38:14,041 --> 00:38:16,091 -Look what I have. -[Max] What is this? 786 00:38:16,168 --> 00:38:17,588 [Phil] What does it look like? 787 00:38:18,087 --> 00:38:19,087 [Max] What is it? 788 00:38:19,672 --> 00:38:21,802 -[Monica] Looks like a coconut. -Very good. 789 00:38:21,882 --> 00:38:24,092 Wait, there's a dish here for you. 790 00:38:24,176 --> 00:38:25,796 Chicken rice. 791 00:38:25,886 --> 00:38:27,846 See, you can put the spicy chili sauce in it, 792 00:38:27,930 --> 00:38:30,100 you mix up the rice, and you put the chicken over it. 793 00:38:30,182 --> 00:38:32,182 It's actually the national dish. 794 00:38:32,893 --> 00:38:33,773 Very comforting. 795 00:38:33,853 --> 00:38:37,483 -Is that for breakfast, lunch, or dinner? -I think they eat it all the time here. 796 00:38:38,274 --> 00:38:39,694 Is it very international? 797 00:38:39,775 --> 00:38:42,985 Are the architects from all over the world building in Singapore? 798 00:38:43,070 --> 00:38:47,700 There's a famous Israeli-Canadian architect named Moshe Safdie. 799 00:38:47,783 --> 00:38:52,123 He and his firm built the world's largest infinity pool 800 00:38:52,204 --> 00:38:55,374 on top of this massive hotel. 801 00:38:55,458 --> 00:38:57,918 You can't swim over this, right? 802 00:38:58,002 --> 00:39:00,302 -No. -[Max] Is there protection someplace-- 803 00:39:00,379 --> 00:39:02,379 There's some protection. You don't just swim 804 00:39:02,465 --> 00:39:04,755 off the edge of the building, no. 805 00:39:04,842 --> 00:39:07,012 Would you like to swim in a pool like that? 806 00:39:07,094 --> 00:39:08,394 -[Max] No. -[laughing] 807 00:39:08,471 --> 00:39:10,721 I don't like to swim in a pool, period. 808 00:39:10,806 --> 00:39:12,216 [Phil laughing] 809 00:39:14,143 --> 00:39:15,563 But he likes looking at it. 810 00:39:15,644 --> 00:39:17,904 -Looking at it is okay. -See? There you go. 811 00:39:17,980 --> 00:39:19,400 Do you have a joke? 812 00:39:20,232 --> 00:39:23,322 What's his favorite singer? The, the… 813 00:39:23,402 --> 00:39:25,322 With the guitar? What's his name? 814 00:39:25,404 --> 00:39:27,454 -Bruce Springsteen. -Bruce Springsteen. 815 00:39:28,032 --> 00:39:33,252 I think Bruce Springsteen went there, and they named the city after him. 816 00:39:35,915 --> 00:39:37,495 Sing-a-poor. 817 00:39:39,126 --> 00:39:43,086 -[Richard] That's his joke for the day. -Wow. That's the joke of the day? 818 00:39:43,172 --> 00:39:45,052 Sing-a-poor. 819 00:39:45,132 --> 00:39:46,632 I got it the first time. 820 00:39:47,218 --> 00:39:48,508 Poor singer. 821 00:39:48,594 --> 00:39:52,064 I got it. It gets funnier the more you explain it. 822 00:39:52,139 --> 00:39:55,389 That can't be the joke. You have to have a good joke for me. 823 00:39:55,476 --> 00:39:58,596 I could tell you another joke. I don't know if you can use it. 824 00:39:58,687 --> 00:40:01,397 We already have one of those, but go ahead. [chuckles] 825 00:40:01,482 --> 00:40:04,402 [Max] Mr. and Mrs. Goldberg went to the doctor. 826 00:40:04,485 --> 00:40:08,025 Mrs. Goldberg said, "Would you examine my husband?" 827 00:40:08,114 --> 00:40:11,454 So he checks him out. He comes back and says, 828 00:40:11,534 --> 00:40:14,334 "Your husband has a problem with sex. 829 00:40:14,412 --> 00:40:16,622 He says to me, 'The first time it's good, 830 00:40:16,705 --> 00:40:20,285 but the second time, I start perspiring, and I sweat, 831 00:40:20,376 --> 00:40:23,916 and I'm completely soaked after the ordeal.'" 832 00:40:24,547 --> 00:40:27,837 The doctor said, "Could you explain it to me?" 833 00:40:27,925 --> 00:40:29,755 She said, "Yes. 834 00:40:29,844 --> 00:40:33,014 The first time is in November, and the second time is July." 835 00:40:33,097 --> 00:40:34,097 [laughing] 836 00:40:37,476 --> 00:40:39,476 Very good! Max, everybody. 837 00:40:40,688 --> 00:40:43,648 Do you know a guy named Fred Summer? 838 00:40:44,567 --> 00:40:45,397 No, why? 839 00:40:45,943 --> 00:40:48,573 He introduced me to your mother. 840 00:40:49,280 --> 00:40:50,240 And? 841 00:40:50,865 --> 00:40:52,405 And he died. 842 00:40:55,578 --> 00:40:56,658 Sorry. 843 00:40:57,830 --> 00:40:59,870 [Richard] Thanks for the good ending. 844 00:40:59,957 --> 00:41:01,417 That's showbiz. 845 00:41:02,501 --> 00:41:03,671 [laughing] 846 00:41:05,004 --> 00:41:06,264 Oh, jeez. 847 00:41:06,338 --> 00:41:07,968 Goodbye! 848 00:41:08,048 --> 00:41:09,298 [laughing] 849 00:41:13,220 --> 00:41:14,810 [light thunder rumbling] 850 00:41:16,182 --> 00:41:17,312 [pouring] 851 00:41:22,021 --> 00:41:23,561 [Phil] It's the last stop of my trip, 852 00:41:23,647 --> 00:41:27,317 and I'm meeting back up with Bjorn to eat at his restaurant, Artichoke, 853 00:41:27,401 --> 00:41:31,781 where he gives classic Middle Eastern food his own Singaporean treatment. 854 00:41:31,864 --> 00:41:32,994 Wow. 855 00:41:33,073 --> 00:41:34,073 What's this? 856 00:41:34,575 --> 00:41:36,785 Roasted eggplant, samphire, 857 00:41:36,869 --> 00:41:40,709 hummus and mushroom, beetroot, and dukkah. 858 00:41:40,789 --> 00:41:42,119 This is great. 859 00:41:42,875 --> 00:41:45,585 I wanted to share this meal with some of my new friends like Damian, 860 00:41:45,669 --> 00:41:48,959 KF, and our great local fixer, Milton. 861 00:41:49,048 --> 00:41:51,968 And it was pouring outside. 862 00:41:52,051 --> 00:41:53,591 [pouring] 863 00:41:53,677 --> 00:41:54,677 Listen to that rain. 864 00:41:56,138 --> 00:41:59,848 Is there a better thing to be doing when it's raining outside? 865 00:41:59,934 --> 00:42:02,444 -[Damian] Nice, isn't it? -It's very nice and cozy in here. 866 00:42:03,062 --> 00:42:05,982 That's what happens when you choose to come here in December. 867 00:42:06,065 --> 00:42:07,525 -Yeah. -[Bjorn] Only in December. 868 00:42:07,608 --> 00:42:10,818 You'll go back and they say, "How was Singapore?" "Very wet and delicious." 869 00:42:10,903 --> 00:42:13,413 "Wet and delicious." That's what they call me. 870 00:42:16,242 --> 00:42:17,332 Oh! 871 00:42:17,409 --> 00:42:18,449 Wow. 872 00:42:18,953 --> 00:42:22,713 What is it? It looks like a bagel with caviar and cream cheese. 873 00:42:22,790 --> 00:42:24,210 [Bjorn] Crab Suzuki 874 00:42:24,291 --> 00:42:26,211 with caviar and chicken skin. 875 00:42:26,293 --> 00:42:27,343 Awesome! 876 00:42:28,128 --> 00:42:30,168 [KF] A Middle Eastern take on Singaporean food. 877 00:42:30,256 --> 00:42:33,876 [Bjorn] It's Middle Eastern food through the lens of the Singaporean boy. 878 00:42:33,968 --> 00:42:36,598 [Phil] The world is great when we mash it up. 879 00:42:36,679 --> 00:42:40,809 I love people who have talent and who appreciate delicious things. 880 00:42:41,642 --> 00:42:43,062 It makes the world better. 881 00:42:43,143 --> 00:42:45,153 [Bjorn] Anyone can cook well. That's a good cook. 882 00:42:45,229 --> 00:42:49,319 If you want to be a good chef, you need to transmit experiences, 883 00:42:49,400 --> 00:42:51,530 create memories, 884 00:42:51,610 --> 00:42:52,700 tell culture. 885 00:42:54,572 --> 00:42:57,742 [Milton] Do you think the traditional hawker culture, 886 00:42:57,825 --> 00:42:59,325 will it fade away? 887 00:42:59,410 --> 00:43:01,250 Yes, if we don't save it. 888 00:43:01,745 --> 00:43:05,115 Preserve the culture, value the culture. 889 00:43:05,708 --> 00:43:08,708 And find fresh possibilities 890 00:43:09,587 --> 00:43:12,837 for the humble, single dish, 891 00:43:12,923 --> 00:43:15,053 -the one-dish entrepreneur. -Yes. 892 00:43:15,634 --> 00:43:17,764 -We have cuttlefish. -[Phil] Wow. 893 00:43:17,845 --> 00:43:20,885 [Bjorn] That's a cuttlefish shawarma with schmaltz. 894 00:43:20,973 --> 00:43:22,353 -[Phil] Chicken fat? -Chicken fat. 895 00:43:22,433 --> 00:43:24,353 Who's ready to die on this sword? 896 00:43:26,312 --> 00:43:28,522 Oh, look at this guy, he's killing us. 897 00:43:28,606 --> 00:43:31,356 -[Bjorn] Green harissa prawns. -[KF] Harissa prawns. 898 00:43:31,442 --> 00:43:33,822 [Phil] I love it so much. Little bites of everything. 899 00:43:33,902 --> 00:43:35,532 -That's right. -Make mini sandwiches. 900 00:43:35,613 --> 00:43:37,243 -[Phil] Yes. -[KF] And talk as you eat. 901 00:43:37,323 --> 00:43:38,993 "And talk as you eat," of course. 902 00:43:39,074 --> 00:43:40,334 Life is short, man. 903 00:43:40,409 --> 00:43:42,749 [chuckles] Life is short. Talk with your mouth full. 904 00:43:42,828 --> 00:43:44,118 [KF laughing] 905 00:43:45,456 --> 00:43:48,746 [Milton] If there were three words you could use to describe Singapore cuisine. 906 00:43:48,834 --> 00:43:50,094 -Yes? -What would they be? 907 00:43:50,669 --> 00:43:52,839 -"Give me more." -That's quite true. 908 00:43:54,548 --> 00:43:57,338 [Phil] I'm in love with everybody. The sweetest people. 909 00:43:57,426 --> 00:43:59,216 The nicest culture. 910 00:43:59,303 --> 00:44:01,263 The greatest food. 911 00:44:01,347 --> 00:44:04,387 The convergence of so many amazing influences, 912 00:44:04,475 --> 00:44:07,185 it's an embarrassment of riches here in Singapore. 913 00:44:07,269 --> 00:44:10,189 A short stay just isn't gonna cut it. It's not a big place, 914 00:44:10,773 --> 00:44:13,233 but something tells me I barely scratched the surface. 915 00:44:13,859 --> 00:44:14,939 Did I miss anything? 916 00:44:15,027 --> 00:44:17,987 -My chili crab. -Yeah, bak kut teh. Didn't do bak kut teh. 917 00:44:18,072 --> 00:44:19,112 He didn't. Not yet. 918 00:44:19,198 --> 00:44:22,238 You didn't do char hae mee, char kway teow. 919 00:44:22,326 --> 00:44:23,326 Blame Richard. 920 00:44:23,410 --> 00:44:24,620 [laughing] 921 00:44:25,621 --> 00:44:27,081 -Cheers! -[Phil] To Singapore. 922 00:44:27,164 --> 00:44:29,004 -[Milton] To Phil. -To coming back! 923 00:44:29,083 --> 00:44:30,043 [Phil] All right! 924 00:44:32,836 --> 00:44:35,916 ♪ Somebody please, somebody please ♪ 925 00:44:36,924 --> 00:44:39,594 ♪ Somebody please, somebody please ♪ 926 00:44:40,469 --> 00:44:42,929 ♪ Somebody please, somebody please ♪ 927 00:44:43,013 --> 00:44:44,103 ♪ Somebody ♪ 928 00:44:44,181 --> 00:44:46,601 ♪ Somebody please, somebody please ♪ 929 00:44:46,684 --> 00:44:47,694 ♪ Somebody ♪ 930 00:44:47,768 --> 00:44:50,268 ♪ Somebody please, somebody please ♪ 931 00:44:50,354 --> 00:44:51,314 ♪ Somebody ♪ 932 00:44:51,397 --> 00:44:53,857 ♪ Somebody please, somebody please ♪ 933 00:44:53,941 --> 00:44:54,821 ♪ Somebody ♪ 934 00:44:54,900 --> 00:44:57,280 ♪ Somebody please, somebody please ♪ 935 00:44:57,361 --> 00:44:58,491 ♪ Somebody ♪ 936 00:44:58,570 --> 00:45:01,200 ♪ Somebody please, somebody please ♪ 937 00:45:01,699 --> 00:45:07,499 ♪ Can somebody, somebody feed Phil? ♪ 938 00:45:08,205 --> 00:45:14,665 ♪ Oh, please somebody, somebody feed Phil ♪ 939 00:45:14,753 --> 00:45:18,593 ♪ Somebody feed him now ♪