Make Taste Happen / S1 EP1
The Art of Fermentation
Chef Roy Choi and Jess Wang, founder of Picklé, showcase the taste-altering possibilities of traditional fermentation with a new plant-based take on Zha Jiang Mian.
A Day in the Life of Restaurant 108
From beef garum pastries being glazed at 6am to the last dish leaving the kitchen in the evening - Munchies got to be a fly on the wall at restaurant 108 in Copenhagen.
How-To / web
Sai Krok Isan
Kim Wejendorp from Amass Restaurant in Copenhagen shows us how to make the fermented Thai pork sausages, Sai Krok Isan.