Extreme Gourmet

Country: China
Length: Two series with seven episodes each
Language: English

SEASON 1
As the saying goes, 'One man's meat is another man's poison' or puke in the case of hosts Lum May Yee and Alex Polstra. In this 7-episode part-travelogue, part-Fear Factor-styled variety show, savouring the exotic delicacies in and around China will be a mental and physical challenge for the telegnic hosts and their special guest artistes who include Yvonne Lim, Rosalind Pho and Cavin Soh.

From goat's eyeballs, bees, maggot fried rice, slimy lizards to donkey's testicles, it looks set to be a puke-inducing and goose-pimple raising adventure for the hosts, guests and viewers alike!

SEASON 2
Plucky host Lum May Yee and her new co-host hunky Ian Powers embark on a new season of Extreme Gourmet with an expanded menu of exotic food! Along with guest artistes like Jeanette Aw, Rui En and Phyllis Quek, they will plough the streets in various parts of China for bizarre local fare.

Ranging from cow's vagina to foetus wine, they certainly aren't too excited to know what they will be savouring till the unpleasant gourmet is revealed.

It's not gross as respite comes in the form of one 'side-dish': Sight-seeing where the beauty of the place and people is captured.

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Extreme Japan

Length: 13x30mins
Language: English

Don't be deceived by the yummilicious mugs of hosts Ericia Lee and Sho Yokouchi! What they will be presenting to you in food travelogue "Extreme Japan" will border on the weird, extreme and Fear-Factor-ishly stomach-churning!

"Extreme Japan" will showcase the gastronomical delights of the Land of the Rising Sun.

This 13-part food travelogue will not only cajole the hosts and guest artistes to have a taste of some of the stomach-churning delicacies from Japan, the programme will make them go through an 'extreme activity' in each episode!

The interpid hosts and their guests will have their hands full with extreme activities before their impending fate: Wolfing down the freaky looking cuisines! Ranging from horse meat sashimi to barbecued baby alligators and live octopus to raw and bloody deer meat sashimi, the hosts and their picture-perfect guests will have to take down the hair-raising palate.

Celebrity guests at a glance: Patricia Mok, Michelle Saram, Daphne Khoo, Fiona Xie, Ezanne Lee and Michelle Chia.

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Get Drunk In China

Country: China
Length: 8x23’
Language: Chinese and English
Year of Production: 2007

The Chinese have been fermenting and drinking wine since the Xia Dynasty (2001 B.C – 1600 B.C), though some believe the technique of making Chinese wines could be traced back even earlier to the reign of mythical ruler Shennong some 7,000 years ago.

Today, wine is an intrinsic part of Chinese life. Not only is it associated with joy and festivity, it is also an essential feature of China’s elaborate culture of corporate entertainment.

In addition, Chinese wines also serve as condiments, medicine and offering to the gods. Of course, they are also an unfailing source of inspiration for artists and poets. By exploring the fascinating stories behind these wines and the Chinese drinking culture, this series enlightens and entertains viewers who visit China for business and pleasure, as well as wine lovers eager to expand their knowledge.

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Gourmet Moments

Country: Singapore
Length: 23x23’
Language: English
Year of Production: 2004-05

If you love fine food and entertaining, Gourmet Moments is for you.

Gourmet Moments introduces the audience to the world’s finest gourmet cuisine, featuring the culinary delights and chefs from countries like France, Italy, Australia, Japan, Belgium, Germany, India, USA, Mexico, UK and China, while also give you an insight into the art of organising the perfect event.

Gourmet Moments will discuss menu planning, theme settings, table etiquette and simple DIY dishes that can be prepared at home for all occasions.

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Herbalicious

Country: Singapore/China
Length: 8x23’
Year of Production: 2007
Language: English and Mandarin

With help from some adventurous chefs who have applied herbs in incorporating a modern twist to cuisine, our presenter explores the appreciation of herbal cuisine and its merits on the infusion of specific herbs. 

We visit the chef at his restaurant kitchen and learn his style of cooking using herbs and his influences. We also attempt to find new ways to cook with herbs, while retaining the age-old philosophies engrained in herbology by seeking counsel from a Herbologist.

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