Rudy Maxa's World
Season 4 Episode 6 - Bangkok
This episode brings to viewers the sprawling city’s temples, its huge flower market, its vibrant klongs (canals), and the cuisine that have all helped make Bangkok the world’s most-visited city by travelers. Washington, DC, restaurateur Daisuke Utagawa and travel journalist Rudy Maxa peruse vendors and markets and make dining on street food approachable to anyone.
Subtitles: English
Starring:Rudy MaxaDaisuke Utagawa
Directed by:Karel Bauer
Season 4
S04:E01 - Taste of Japan: Kyushu
Explore the island of Kyushu it's dramatic landscape, hot sands, and discover the essence of Japanese cuisine.
S04:E02 - Taste of Japan: Tokyo
Rudy Maxa takes us to the heart of Japan, Tokyo. Tokyo strives for perfection from the sushi to the wasabi.
S04:E03 - Taste of Japan: Hokkaido
Rudy Maxa takes us to Japan's northern frontier Hokkaido. The hot spring capital of Japan with it's many volcanoes, Hokkaido also boost some of the world greatest ramen, ramen noodles and legendary whiskey.
S04:E04 - Hong Kong (Pt. 1)
Host Rudy Maxa and Washington, D.C. restaurateur and chef Daisuke Utagawa enthusiastically eat their way through Hong Kong, from cheap but authentic, hole-in-the-wall Chinese restaurants to Michelin-starred palaces. Along the way they illustrate the excitement, stunning topography, and energy that defines Hong Kong.
S04:E05 - Hong Kong (Pt. 2)
The iconic photo of Hong Kong is a wall of skyscrapers against Victoria Peak with the city's harbor as a foreground. But on the other side of the island there are beaches and miles of forest hiking trails. Dramatic photography by renowned shooters Karel Bauer and Joe Pontecorvo bring Hong Kong into viewers' homes as never before.
S04:E06 - Bangkok
This episode brings to viewers the sprawling city’s temples, its huge flower market, its vibrant klongs (canals), and the cuisine that have all helped make Bangkok the world’s most-visited city by travelers. Washington, DC, restaurateur Daisuke Utagawa and travel journalist Rudy Maxa peruse vendors and markets and make dining on street food approachable to anyone.
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