Simply Ming

Fragrant callaloo -- a crab and coconut spinach soup; cassava in coconut sauce; watercress soup with honey apple salsa and coconut shrimp.

Curly dogs with relish, mayo vinaigrette dressing and potato salad; Chinese sausage buns.

Albondigas tacos; beef and salted watercress scallion pancakes.

Ricotta ravioli with black olive croutons and a tomato pan sauce; an Asian-inspired ginger edamame ravioli with a Chinese vinegar and brown butter sauce.

Italian-style cauliflower risotto; soy-honey-lime beer-battered cauliflower.

Crispy pancetta in a cast-iron skillet; pork scaloppini with lap cheung and leek salsa; caramelized apples.

Mexican street corn tacos with homemade corn tortillas; egg omelet wrap with a corn, tomato, watercress and fermented black bean salsa.

Grilled tandoori chicken with tomato and herb salad; tea-smoked whole chicken with sweet potatoes and a fermented black bean pesto.

Chicken and crayfish; surf and turf dark chicken and shrimp stir-fry with snap peas and 3-2-1 sauce.

Fried chicken sandwich with a kimchi brine; fried chicken banh mi.

Steamed whole fish with chilies; spicy ground pork stir-fry with whole-wheat scallion pita.

A cocktail called Port-au-Prince sour; salmon BLT; a kosher BLT without bacon, lettuce or tomato.

Vietnamese espresso ice cream-filled profiteroles with ganache; pate a choux two ways -- tea smoked salmon with cream cheese, chives and lemon and devil's balls.

Creamy shrimp and grits; rice porridge with a brown and white mixed house rice.

Spicy shrimp with Thai eggplant; a spicy Sichuan eggplant dish called yu xiang qie zi.

Lamb meatball stew with quinoa, baby carrots, sugar snap peas and herbs; lamb and leek pilaf with lemon cucumber tzatziki.

Korean honey butter chicken wings; blue ginger Laos chicken wings.

Italian spicy seafood stew called cacciucco; Thai seafood stew.

Iceland Ocean Cluster; foraging for sea truffles; whole-roasted cod head with angelic emulsion and angelic potato salad; rice paper-wrapped cod with mushroom compound butter.

A fifth-generation lamb farm in the Icelandic countryside; grilled lamb ribs with dried grapes, roasted almonds and lentils; lamb fried rice with sumac skyr; a lamb hot dog stand.

Volcanic rock-purified water for making special liquor; making cocktails; cured Arctic char tartar with grilled bread; tea-smoked five peppercorn Arctic char with root vegetable risotto.

A tomato greenhouse that runs off geothermal energy; explosive cocktails; Icelandic pan sautéed langoustine with tomato and daikon salad; hot-and-sour soup with mussels and whole-grain grilled cheese.

Breakfast at Spoon and Stable; salmon mi-cuit with sauce meurette; salmon en papillote with Chinese black beans, leeks and maitake mushrooms with brown butter couscous; whole-grilled salmon with pressed lobster sauce, celeriac and maitake mushrooms.

Making a classic dish -- fish and chips -- with chef Craig Maw and his partner Nikki Mutton at Kingfisher Fish & Chips in Plymouth, England.

Tasting the best of the English Riviera; English countryside soft cheeses and regional wines at Sharpham Estate; preparing cod two ways, paired with wine.

Ming wraps up his tour in London with star French chef Daniel Galmiche. Join them to sample and source some smoked fish, prepare a cocktail or two, pan-fry some steelhead trout, and make a trout “pho” with lemon-ginger broth.