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The BBC South West region started on 20th April 1961 as part of the BBC Television Service, before becoming BBC One South West.

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Rick Stein's Far Eastern Odyssey

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Until 03/01/2009 BBC Two Wales (analogue) was known simply as BBC Two Wales. BBC Two Wales (digital) was BBC 2W. From 03/01/2009 BBC Two Wales schedules on both analogue and digital became identical

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The BBC West region started on 1st September 1957 as part of the BBC Television Service, before becoming BBC One West.

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The BBC North East & Cumbria region started in 1959 (tbc) as part of the BBC Television Service, before becoming BBC One North East & Cumbria.

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Formerly part of a wider BBC One South East region that included London and part of the South region. Separated from BBC One London 2001-09-03 following reorganisation of the South East region.

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Simulcast of network BBC Two in high definition.

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Rick Stein

David Pritchard

Rick Stein's Far Eastern Odyssey: Episode 3

Factual: Food & Drink

Factual: Travel

Episode 3

BBC Two - Rick Stein's Far Eastern Odyssey, Episode 3

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong.

Rick Stein's culinary journey continues in Thailand, where he meets up with David Thompson, an Australian chef who has dedicated his professional life to Thai cuisine.

Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over. 

Rick continues his odyssey in Thailand, where he meets up with one of his heroes, David Thompson, a man who has immersed his professional life into understanding Thai cuisine. Later, Rick takes a train south to Phuket to learn the art of a hot and sour tom yum goong, the culinary icon of Thailand. Finally, he visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

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Rick Stein explores the Far East's diverse food cultures

Rick Stein takes an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures

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