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World traveler and noted food vlogger Mark Wiens searches for the roots of Singapore's fast-growing fine dining scene as well as the island's famed street food. After exploring haute cuisine through Chef Justin Quek's groundbreaking French-Asian Chinoiserie and the three Michelin-star Japanese-inspired French-Nordic Restaurant Zén, Mark takes to the streets to sample a fan-favorite hawker stand known for its Nasi Lemak.

Drawing inspiration from his own roots, Mark dives into the rich history of Singapore's immigrant Chinese community and the evolution of Cantonese, Teochew, and Hainanese cuisine on the island. At Spring Court, Singapore's oldest family-owned Chinese restaurant, and Peach Blossoms, a modern Cantonese dining experience, Mark takes in traditional -- and not-so-traditional -- dishes. Then, Mark samples the famed chicken rice at Hainanese Delicacy.

Mark dives headfirst into the world of Peranakan cuisine, exploring flavors influenced by Chinese, Malay and Indonesian techniques. Through dishes prepared by renowned pioneer Chef Violet Oon and Michelin-starred Chef Malcolm Lee, Mark tastes traditional recipes with modern twists. Then, Mark travels to famed hawker stand Old Nyonya to try Laksa.

At Chef Willin Low's Relish, Mark experiences a fresh take on classic hawker flavors and learns about innovations in modern Singaporean, or Mod-Sin, cooking. Later, Mark meets chefs Lisa Tang and Kuah Chew Shian of Kausmo, whose dedication to local ingredients and sustainability helps bring out the flavors of Singapore, before trying traditional street food staple Bak Kut Teh.

Inspired by his love of South Asian cuisine, Mark travels to Singapore's Little India, where traditional vegetarian eatery Komala Vilas has managed to stay relevant amid rapid modernization. Then, Mark shifts his focus to more modernist flavors at Cloudstreet, helmed by Sri Lankan-born, Michelin-starred chef Rishi Naleendra. After experimenting in the kitchen, Chef Rishi brings Mark to Samy's Curry to sample a uniquely Singaporean fish head curry.

Mark visits legendary yakitori grill Kazu Sumiyaki, where Chef Kazushi demonstrates the transformative powers of cooking over an open flame. Burning for more, Mark travels to Dempsey Hill, where Michelin-starred chef Dave Pynt cooks with the same fiery passion that has landed his Australian-style barbecue joint among the world's best restaurants. Then, craving Singaporean-inspired smoky flavors, Mark and Chef Dave head to Kwong Satay, where a variety of Hainanese-style skewers are on the menu.