National Geographic Society
National GeographicNat Geo Wild

  • Premieres Wednesday at December 25th at 8:00 pm, 7:00 pm BKK/JKT
  • National Geographic Channel


From eye to hand to mouth we invite you into the kitchens of the streets, markets and alleyways. Join us on a journey following street food around the world.


  • Street Food Around The World 2: Rio de Janeiro
    Host Ishai Golan explores an array of sensory treats as he discovers the colors, rhythm, history, and tastes of common Brazilian foods in Rio de Janeiro. Golan tries foods like tapioca and acai which originated in Brazil and have since become popularized around the world, cooks with market ingredients with famous Brazilian chef Flavia Quaresma, and dances the samba and the forró along with his taste buds.
  • Street Food Around The World 2: Athens
    Host Ishai Golan tastes his way through classical Greece in Athens. He learns the virtue of patience while waiting for Greek coffee, the joy of Greek drama, the simple combination of nuts and honey, and lives for a day the pleasures of Epicurus.
  • Street Food Around The World 2: New York Part 1
    Host Isahi Golan searches for success in the Big Apple, among foods from every nationality of the world He learns that New York street food like doughnuts, bagels, and a slice of pizza need to be eaten on the go, and he learns about the power of reinventing oneself as he tries the 39th flavor of Eileen’s Special Cheesecake
  • Street Food Around The World 2: New York Part 2
    Host Ishai Golan continues his search for street food success in the Big Apple. After eating cupcakes and hot dogs, Golan meets up with celebrity chef Rocco DiSpirito for a tour of healthy food at the Essex Street Market. He also sells his soul for a 666 burger, stuffs his face into a Belgian waffle, and catches some New York jazz and oysters.
  • Street Food Around The World 2: Lima
    Host Ishai Golan immerses himself into the mysterious world of Peruvian cuisine. He starts off the day with a hearty jungle breakfasts of fired bananas, makes the seafood dish ceviche with one of Peru's most famous chefs, Gaston Acurio, tries the Incan delicacy cuy grilled guinea pigs and ends the night jamming with local musicians and instruments eating skewered cow hearts.