Maximum Foodie

Liesel embarks on a journey to the country of over 7000 islands, the Philippines. From the serene to the seedy, she combs through metro Manila discovering the food; this culinary spectrum includes bouncing around trying the popular fast food joints, meeting the local experts such as blogger Cheryl Tiu, a taste of history at the world's oldest Chinatown

Americans are accustomed to Thai food but what you get in mainland Thailand is quite different than the local Thai joint in California. Which is better? Liesel embarks on a mission in Bangkok to understand the essence of what true Thai food is all about

Liesel pinballs around a city known for its gastronomy, the forgotten hub of British East India trading company, Kolkata. From trying out what the bustling city’s vibrant street food scene has to offer, to the lesser known gems, including, venturing into India’s only Chinatown and sampling their delicacies.

This investigative mission starts off in the sin city atmosphere of the Vegas strip. After a gluttonous stint at a generic buffet, Liesel is inspired to do a road trip to find iconic gems in the state of Nevada. From ghost towns, to monstrous foodie challenges, to hole in the wall dive bars in the middle of nowhere, this trip has it all.

Italy is a vacationer’s paradise. The food, the people, the sights and sounds, the history! But are the tourists doing it right when it comes to the trying out authentic food in Rome?

To understand the food of this region, Liesel explores the quaint sea-side town of Rimini and the hugely impressive Bologna. It's a tale of discovering local foodie passion that allows Liesel to hunt for truffles and try her hand in making her own gelato, a the world’s only Gelato University!

In the land of tequila, Liesel gets the skinny on the premium export of Jalisco, blue agave tequila. From harvesting agave with the legendary jimadores, to understanding the process of distillation, Liesel is on the hunt to appreciate and understand the production requirements of this spirit that makes it what it is.

It’s a well known fact that Los Angeles is the trendsetter for entertainment, fashion, and outlandish celebrity exploits. But is it the same story with the food? Liesel explores the food truck bubble to figure out what started the craze, why it's so popular, and more importantly, is the food any good?

Balinese cuisine is considered to be extremely complex. Different than what you find in the rest of Indonesia, Bali is further influenced by the major influx of Western tourism. Have the locals kept their traditions and cooking methods strong against the wave of tourism, or have they been catered to suit the palates of foreigners? L

Admit it, first thing you relate with Dublin are the pubs. Sure, they are a staple and they serve some of the best brews in the world. And they come with an associated culture that is hard to rival. But what about the food?

Big money, big city vibes; Hong Kong houses the world’s highest number of millionaires and it’s something that’s not lost on you as you venture to Asia’s world city. In this episode, Sashi is on a quest to understand how Michelin rates and assesses the sheer depth of eateries in this metropolis.

Big money, big city vibes; Hong Kong houses the world’s highest number of millionaires and it’s something that’s not lost on you as you venture to Asia’s world city. In this episode, Sashi is on a quest to understand how Michelin rates and assesses the sheer depth of eateries in this metropolis.

The story of cacao is more akin to South America, but in this episode, Sashi tracks the story of cacao in the Philippines, the entry point of cacao in Asia. With his friend, Spanish chef, Chele Gonzalez, they embark on an anthropological exploration tracing how the ancestral varietal cacao (crillio) came to be in the Philippine islands.

The story of cacao is more akin to South America, but in this episode, Sashi tracks the story of cacao in the Philippines, the entry point of cacao in Asia. With his friend, Spanish chef, Chele Gonzalez, they embark on an anthropological exploration tracing how the ancestral varietal cacao (crillio) came to be in the Philippine islands.

Vietnam offers travelers a wide range of exotic as well as simple homegrown grub. Sashi rolls into town with no knowledge of Vietnamese cuisine, and he gets an indepth street food 101 tour of the city

Vietnam offers travelers a wide range of exotic as well as simple homegrown grub. Sashi rolls into town with no knowledge of Vietnamese cuisine, and he gets an indepth street food 101 tour of the city

It’s an incalculable undertaking to understand the cuisine of India; the depth of it is simply massive. Over the next 2 episodes, Sashi will explore the country from coast to coast, to understand how the cuisine changes as the kilometers rack up

The India foodie excursion continues. This time, Sashi is in the eastern fringe of India. Revelling in the colonial splendor of Kolkata, exploring bustling fish markets and a unique story of India’s only Chinatown. Sashi then tracks down south to Orissa where he comes across a once in a lifetime opportunity and access to Puri’s Jagannath temple’s maha bhog

Bali is without a doubt one of the most frequented island destinations. But there is a hidden side to it that is seeded in culture, mystery and traces of the grand splendor of Bali’s ancient kingdom legacy.

Sashi gets a first hand look at ancient temple ceremonies, foraging in the true wilds of Bali seeking out cashew, cloves, vanilla, and other exotic ingredients. This is the an insider’s look into the authentic culinary side of Bali, something that is completely hidden to the Western world

Sashi meets up with his good friend, Chef Ton, who has listed not only on Asia's 50 Best, but also garnered a Michelin Star. Sashi gets an indepth insight into what it takes at running one of Thailand's best known restaurants

Sashi continues his tour of Bangkok by rendezvousing with chefs. Rosarin from Celadon and David Tamburini from La Scala - 2 of Bangkok's well known eating establishments

Sashi meets back up with Chef Ton and they embark on a field trip to Koh Sichang. Chef Ton wants to illustrate the lengths he goes to, in order to support his suppliers like his fishermen. Sashi and Ton head into the Gulf of Thailand on a daring boat ride to catch a blue spotted grouper - a journey that showcases the arduous task of what it means to be an ethical chef.

Sashi is exploring the hidden side of the famed paradise island, Bali. His guide and mentor for this episode is Chef Reynaldo de Luna - they’ve been on a foraging mission to uncover the biodiversity and hidden gems that Bali offers!

Sashi is back in Hong Kong to take another peek into different facets of the city. He explores Taiwanese tea culture, has a bowl of beef noodles in the city’s most famous joint - and then, he pivots to Hong Kong’s famous bar and mixology scene. '

Sashi is doing something he’s never done! A layover style episode. He’s got just 24 hours in the desert metropolis of Dubai. After seeking out the hive of human activity at Dubai’s bustling souks, Sashi does the absolute opposite, by venturing out in the desert.

The US Virgin Islands is one of the most popular destinations in the Caribbean - how about their cuisine? With a true blue Jeep 4x4, Sashi explores the chains of islands, learning stories of local cuisines, brand new distilleries and much more

In this episode, Sashi is in a strip of islands in the middle of nowhere! French Polynesia! He scours the island of Bora Bora in search of a real local’s meal but goes empty handed. Switching gears, he looks for respite at the legendary Four Seasons Bora Bora where he embarks on a deep-sea fishing run with local fishermen, catching yellowtail tuna.

With luxury done and dusted, Sashi comes across a story of resurgence during a pandemic, with the story of St. James, one of the island’s newest restaurants. Feeling like he did Bora Bora justice, Sashi island hops over to Mo’orea where he takes the quirkiest food tour of his life; baguettes with chow mein, ice-cream pizza, Chinese dumplings!? The island of Mo’orea does quirky food right!

Balkan cuisine is relatively undiscovered, even to the seasoned foodie. In this episode, Sashi traverses through beautiful Belgrade to learn about Serbian hospitality, and of course, their cuisine!

Balkan cuisine is relatively undiscovered, even to the seasoned foodie. In this episode, Sashi traverses through beautiful Belgrade to learn about Serbian hospitality, and of course, their cuisine!

No one does Mediterranean cuisine better than the Greeks – and in the island of Thessaloniki, they are considered the foodie capital! With this premise, Sashi has quite the agenda to seek out the region's culinary tales!

No one does Mediterranean cuisine better than the Greeks – and in the island of Thessaloniki, they are considered the foodie capital! With this premise, Sashi has quite the agenda to seek out the region's culinary tales!

Ever wonder how the world famous outlandish resorts of Maldives operate on a daily basis? Well wonder no more, in this batch of Max Foodie episodes, Sashi has the tough job of exploring Maldives BEST resorts; starting off from Gili Lankanfushi, Hurawalhi, both the Four Seasons properties, COMO Maalifushi, and Soneva Jani, this is a complete anthology on Maldives’ best resorts!

Ever wonder how the world famous outlandish resorts of Maldives operate on a daily basis? Well wonder no more, in this batch of Max Foodie episodes, Sashi has the tough job of exploring Maldives BEST resorts; starting off from Gili Lankanfushi, Hurawalhi, both the Four Seasons properties, COMO Maalifushi, and Soneva Jani, this is a complete anthology on Maldives’ best resorts!

Not just one glorious tropical island paradise, but 2! Sashi heads to the best resort in Maldives, Soneva Jani to get a taste of their brand new culinary experience. Then he heads to East Africa to experience the best of Seychelles! This is a Max Foodie adventure unlike any other!

East Africa beckons and Sashi is answering the call. Sashi is bouncing around the island nation to discover it's culinary curiosities; from streetfood to haute cuisine, and everything else in between!

East Africa beckons and Sashi is answering the call. Sashi is bouncing around the island nation to discover it's culinary curiosities; from streetfood to haute cuisine, and everything else in between!

Not just one glorious tropical island paradise, but 2! Sashi heads to the best resort in Maldives, Soneva Jani to get a taste of their brand new culinary experience. Then he heads to East Africa to experience the best of Seychelles! This is a Max Foodie adventure unlike any other!

Sashi explores the entire spectrum of Bangkok's culinary world; from the slums of Klong Toei to the Asia's 50 Best bars #3 BKK Social Club

Sashi is in the fruit basket of Philippines, Mindanao (Davao) to learn about Durian and Mindanao's homegrown specialties

Sashi continues his Mindanao meandering, zipping down to the Tuna capital of the Philippines, Gen San, to Siargao, the Surf Capital of the Philippines for an amazing foodie adventure

Sashi is exploring the A-Z of Balinese specialties, right from the ground level - people's homes!

Sashi's Balinese cuisine exploration hops from the home cooks to the professional chefs of Bali. In the kitchens of the Ritz Carlton, Sashi learns how high end establishments work with a similar base to ingredients to craft entirely new compelling luxurious dishes

Sashi is not leaving Bali without learning about the fabled Babi Guling. But before that, hes distracted by more foodie experiences. Including Bali's homegrown spirit, Arak. At the Four Season's brand new bar, Telu, Sashi learns how sustainable cocktails are crafted. And while there at Jimbaran Bay, Sashi learns a recipe for the famous Pepes Ikan Kecap

Sashi's Bali adventures continues, as he hops to Ubud via a raft to learn about Sattvic cuisine! Sunset cocktails at Bali's most iconic bar, right at the coast, and finally, he closes the loop on the fabled Babi Guling.

A luxury special! Sashi heads to Fiji to experience a Kava ceremony, followed by a traditional lovo pit meal. The journey then pivots to Maldives for an unbeleivable culinary experience with the Four Seasons

Sashi is in Istanbul and heads to the 17 century Ottoman palace where the Ciragan Kempinski houses a baklava room. He learns about this sweet treat and other legacy Ottoman dishes. From Istanbul, Sashi heads to the jet set coast of Bodrum where the local chefs demonstrate their coastal town's best dishes.

Sashi's Turkiye adventure continues as he seeks out culinary stories in the beautiful city of Antalya, and makes the hop over to the lesser known Turkish North Cyprus!

Sashi decides to get some island time in wonderful Phuket. On a whimsical boatride with a local fisherman, he has sashimi on board and sets around the Andaman enjoying island leisure time! From Phuket, Sashi pivots back to Bangkok where he has an appointment at the World’s Best Hotel as of 2024! At Capella Bangkok, Sash is invited to their in-house Thai restaurant, Phra Nakhon, where he picks up recipes for phuket crab and larb mi ba. At Michelin 2 starred Cote restaurant, Sashi learns from Chef David Garavaglia about the restaurant’s ethos of combining French Mediterranean techniques with Asian ingredients! A proper epicurean’s journey, from the fishermen of Phuket, to the world’s best hotel, showcasing Thai and French Riviera cuisine

Sashi meets Chef Ton and his brother Tam, who are without a doubt, Thailand's most popular siblings in the culinary space. With Le Du at #1 Asia's 50 Best list, and Nusara topping #3, Sashi meets both brothers to get an insider look into these 2 high end and world class restaurants

Koh Kood is considered one of the prettiest islands in Thailand; Sashi explores this region with a unique mission, to discover the tale of Thailand's most legendary luxury property, Soneva Kiri. The eponymous brand associated with Thailand and Maldives.

Sashi is in the island of Java and he's on a unique mission to discover how coffee was brought to Asia - its a story that requires a deep dive into the so called "waves" of coffee; from the latest high end cafes in Jakarta for 3rd wave specialty coffee, contrasted by the oldest coffee plantation on Java island. This is the tale of coffea canephora in Java.

Sashi hops around chasing regal culinary experiences in the heart of Bali to the bustling wet markets of Samui, picking up iconic recipes and dishes

Sashi finally leaves the comfort of his favorite island of Bali and heads to another famous one in the Indonesian archipelago. Labuan Bajo serves as the basis of his adventure; Sashi explores beach side inspired Indonesian specialties at Ayana Resort. Next up, Sashi boards the Ombak Puti, a 62 meter Indonesian Pinissi sail boat, and this beauty serves as his home as he explores the fabled Komodo National Park. Indonesia through the eyes of Indonesians; Sashi explores a plethora of local dishes on board the Ombak Puti pinissi, all in the meanwhile, discovering the natural playground of Komodo!

Sashi is on a unique tour through Colombo discovering the bevvy of unique beverages that Sri Lankans imbibe on. The road trip leads him to Negombo where he comes across the chaotic fish markets, and Liz Norris, the proprietor of Club Ceylon. Here, Sashi discovers how world class seafood is turned into uniquely Sri Lankan dishes; a proper A to Z cooking session in beautiful Negombo.

The Maximum Foodie journey now spans out of Colombo and Sashi explores other parts of the island. He comes across the tea plantations in Nuwara Eliya where he learns about the high elevation Ceylon tea manufacturing process, followed by a tasting of course! Sashi is keen to discover other Ceylon specialties including cinnamon. And finally, Sashi meets Sri Lanka's most famous chef, Dharshan Munidasha the proprietor of the world famous Ministry of Crab. At the original location in Colombo, Dharshan cooks the legendary mud crabs and prawns and gives Sashi the ultimate insider look into Sri Lanka's seafood bounty

Imagine a realm where sapphire waters meet alabaster sands – the Maldives, an archipelago that reigns supreme as the ultimate island escape. In this captivating episode of Maximum Foodie, the intrepid Sashi De journeys to the remote beauty of the Makunudhoo atoll, embarking on a culinary odyssey to uncover the vibrant heart of Maldivian gastronomy. Prepare for a sensory feast, from the dizzying heights of unparalleled luxury at the exclusive Soneva Secret, where culinary artistry knows no bounds, to an intimate immersion into the authentic flavors and rhythms of local island life. Join Sashi as he unveils the diverse and delectable spectrum of Maldivian cuisine, a true taste of paradise found.

No Philippines discovery would be complete without Cebu - in this part, Sashi is on the hunt to find the best lechon, which is Cebu's calling card. At the famous Shangri La, Sashi discovers epic Cebuano specialties. This part of the Philippines is legendary as it was the entry point of Magellan and the Spanish's conquest of the PHilippines. Sashi discovers the rich history, as well as the equally rich street foods of Cebu.