Comments from Mark Wiens

“A family-favorite Vietnamese restaurant specializing in pho with a top-secret broth recipe. The vlogger is impressed by the incredible aroma and orders the deluxe pho with all the different cuts of beef.”

“The vlogger visits this popular Lebanese restaurant for a huge feast. He goes into the kitchen to see the preparation of Kibbeh Nayeh (raw minced meat) and their signature lemon garlic chicken.”

“In Sydney's "Little India," they visit this South Indian restaurant, starting with pani puri and then feasting on a massive masala dosa and a mutton biryani served by flipping the pot.”

“This is a famous Portuguese charcoal chicken spot known for its chili sauce. The vlogger is amazed by the massive charcoal grill and enjoys a huge feast of chicken, pork belly, loaded fries, and a double fillet burger.”

“He visits this stall, run by former chefs, for Bak Chor Mee. He is blown away by the incredible, rich sauce that clings to the chewy noodles, infused with pork lard, vinegar, and sambal, calling it an "amazing" and "tasty" bowl.”

“Located in Little India's Tekka Centre, this stall is famous for Roti Prata. The vlogger tries their specialty, "Prata Banjir" (flooded prata), which is shredded prata completely drenched in a rich mutton curry and sambal, which he finds incredible.”

“For the final dish, Mark visits this institutional stall at Newton Food Centre for a Singaporean oyster omelet. He enjoys the mix of crispy and gooey textures from the egg and starch batter, combined with plump, juicy oysters and a tangy chili sauce.”

“The vlogger calls this one of the biggest hawker centers in Singapore and another 'food paradise' with a maze of stalls.”

“A famous bakery known for its incredibly fluffy and jiggly Japanese cheesecake. Mark is amazed by how light and airy it is, describing it as an "unforgettable cloud of cheesecake."”

“A legendary standing-only izakaya where the vlogger is amazed by the owner, Mr. Toyo, who cooks tuna cheek with a blowtorch and his bare hands. He finds the food, especially the buttery and meaty tuna, and the energetic atmosphere to be an incredible, must-visit experience.”

“Mark visits this shop to try Panettone, a traditional Milanese Christmas cake. He tries two versions: a classic one with raisins and a pistachio-flavored one with ricotta cream.”

“Mark visits this historic salumeria to try Gorgonzola cheese, a specialty of the region. They try both the sweet (dolce) and spicy (piccante) versions, along with a unique mustard gelatin.”

“Mark visits this restaurant known for its seafood and Milanese classics. He watches the chef prepare Cotoletta alla Milanese (the 'elephant ear' veal cutlet) and a seafood linguine pasta baked inside a pizza dough bowl.”

“Mark walks through the Piazza del Duomo and shows the impressive and iconic Milan Cathedral. He mentions it's a monumental cathedral and an amazing place to explore.”

“Mark visits this historic bar, which he says is credited with popularizing the gourmet panini. He tries two different kinds of panini, one with brie and pâté, and another with mustard and pickled peppers.”

“Mark visits this historic, family-run trattoria that has been open since 1962. The owner, Elide, has been running it for 63 years and still oversees the traditional Lombardy cuisine, including dishes like tripe and polenta.”