LUKE NGUYEN’S GREATER MEKONG
7.30PM, FOOD NETWORK
Having spent a considerable amount of time over two holidays travelling by slow boat up the Mekong, this series really appeals. But I’ve never been as far as Myanmar, which only recently opened up to tourists. Luke Nguyen (right) learns to cook national dish Mohinga (a fish noodle soup), visits incredible Buddhist pagoda Shwedagon and learns to use banana tree trunks as an ingredient.