Jonathan Phang Gourmet Trains Episodes on DSTV's Travel channel (179) Tuesdays 21:00

Jonathan Phang Gourmet Trains premiered in South Africa on 11 February 2014. Here’s a breakdown of the episodes on DSTV’s Travel channel (179) Tuesdays 21:00.
3  Edward Chamberlain-Bell Blog Jonathan Phang Gourmet Trains DStv Travel Channel 179  Edward Chamberlain-Bell Blog Jonathan Phang Gourmet Trains DStv Travel Channel 179 1 Edward Chamberlain-Bell Blog Jonathan Phang Gourmet Trains DStv Travel Channel 179



Episode 1 Venice to London on the Venice Simplon-Orient-Express 

Jonathan Phang boards this historic train at Venice train station and travels via Innsbruck to Paris and then on to London. In Venice he explores the Rialto food market and cooks scampi, visits the palazzo Lezze on the Grand Canal and finds out how Venetians live and entertain in these palatial houses. In Paris, Jonathan is invited to the laboratory of chocolate master Patrick Roger where truffle making doesn’t go quite to plan and he does retro dining at the art nouveau restaurant, La Fermette Marbeuf.
Episode 2 Bucharest to Istanbul on The Venice Simplon-Orient Express

Jonathan Phang retraces Queen of crime Agatha Christie’s footsteps in a journey that inspired her most famous novel – Murder On The Orient Express. This sees him travelling from Bucharest to Istanbul through the Carpathian Mountains to the former royal resort of Sinaia – where he cooks a wild venison dinner in a hunting lodge. In Bucharest Jonathan explores the emerging food scene and cooks with Mircea Dinescu, a poet and political revolutionary turned restaurateur. In Istanbul Jonathan explores both the traditional and more cutting edge food scene, meeting
the historic spice market’s only female shop owner.

Episode 3 England on the Northern Belle and The British Pullman

Jonathan Phang takes the British Pullman to Whitstable in Kent where he faces his phobia for oysters, before going foraging on the beach with ‘fine food forager’ Lucia Jackson and cooking a gourmet dinner with his finds. His Northern Belle journey takes him to Rutland where he has an early morning start making artisan bread, then he embarks on a bread and butter pudding cook-off with Mark Beastall the chef of a Michelin starred country house hotel. Back in London he is invited to the train depot to see how the trains are restored, before cooking lunch with the chef of Aqua, 31 storeys up, in the newly built Shard.

Episode 4 Singapore to Penang on The Eastern and Oriental Express

In Singapore Jonathan Phang meets executive chef Christopher Christie who is in charge of 30 restaurants at the 8billion dollar ‘wonder of the world’ that is the Marina Bay Sands. He takes on a chili crab challenge and cooks with young British chef Ryan Clift who is making a name for himself with his molecular approach to gourmet cuisine at the award-winning Tippling Club. He then boards the Eastern and Oriental train from the world famous Raffles Hotel, and travels through the night to Penang in Malaysia. On board he enjoys a dinner so much he goes back for seconds.

Episode 5 Penang to Bangkok on The Eastern and Oriental Express

In George Town the historic capital of the Malaysian state of Penang, Jonathan Phang explores a Sunday morning market and ends up buying a 100 year-old egg that he eats back on the train. The next stop is the infamous bridge over the River Kwai where Jonathan pays his respects at the war graves. On to Bangkok with its markets, temples and food on every street corner, where Jonathan gets the ultimate lesson in making Thai green curry. He then explores Chinatown and puts two restaurants, which are old rivals, to the test to see which one makes the best Tom Yum soup.

Episode 6 Budapest to Vienna on The Venice Simplon Orient-Express

Jonathan Phang’s journey starts in Budapest, where he tackles an ancient dish inspired by blood sucking leeches at the influential Bock Bizstro. Since Budapest is all about spas, Jonathan strips off to enjoy these healing waters. The Venice Simplon Orient-Express takes him to Vienna, where he takes part in a cook-off at Figlmuller, the city’s most famous schnitzel dynasty restaurant and is let in on the secrets of a legendary Viennese lobster dish at the Opera House restaurant Vestibuel. He also finds out how a city vineyard in the center of Vienna is producing award-winning wine.

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