In Cambodia Rick discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of pepper.
Rick travels down the Mekong River to Vietnam. Here, the food is light and fresh food, prepared using an abundance of herbs, lots of freshwater fish and flavoursome soups made with thin strips of beef with rice noodles.
Rick continues his odyssey in Thailand, where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine.
Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure.