Singapore

0:00:02 > 0:00:05Do you want it spicy, or do you want it kind of medium?

0:00:05 > 0:00:11This week I'm feeling the heat in the kitchens of Singapore.

0:00:11 > 0:00:14We're a well oiled machine here but I'm feeling the pressure.

0:00:14 > 0:00:15You want a go, don't you?

0:00:15 > 0:00:16You want a go.

0:00:16 > 0:00:19Well, you're going to have to catch me first.

0:00:19 > 0:00:19LAUGHTER

0:00:19 > 0:00:21Tommy's on the case in global gadgets.

0:00:21 > 0:00:24And Ben is making his own dinner in Vietnam.

0:00:24 > 0:00:25You pop this into the...

0:00:25 > 0:00:25Yes.

0:00:25 > 0:00:26Tiddler, tiddler, tiddler.

0:00:26 > 0:00:32And there we go, boom.

0:00:33 > 0:00:34There you go.

0:00:55 > 0:00:58To start this week we're in Singapore.

0:01:01 > 0:01:05The city state is renowned for its cuisine and street food,

0:01:05 > 0:01:11or hawker food as they call it here, is a national obsession.

0:01:15 > 0:01:25This is Singapore's largest hawker market in the heart of Chinatown.

0:01:25 > 0:01:27It's ram packed with stalls selling traditional dishes.

0:01:27 > 0:01:31One stall in particular is causing quite a stir.

0:01:31 > 0:01:34This queue is absolutely humongous, full of all sorts of people

0:01:34 > 0:01:41from Singapore, from around the world.

0:01:41 > 0:01:43There's a lot of tourists here.

0:01:43 > 0:01:45You imagine they are queueing for some sort of concert,

0:01:45 > 0:01:48but in fact it is for that hawker stall over there.

0:01:48 > 0:01:51It is one of two recipients in Singapore who have actually

0:01:51 > 0:01:52achieved a Michelin star.

0:01:52 > 0:01:54So, we're going to meet the chef.

0:01:54 > 0:01:57Hawker Chan!

0:01:57 > 0:02:00Hi!

0:02:00 > 0:02:02Wow, thank you so much.

0:02:02 > 0:02:03How are you?

0:02:03 > 0:02:04Good to meet you.

0:02:04 > 0:02:05So busy.

0:02:05 > 0:02:07My God, this place is teeny tiny.

0:02:07 > 0:02:07Hello.

0:02:07 > 0:02:08How are you?

0:02:08 > 0:02:10Right, this is what a traditional hawker actually looks like.

0:02:10 > 0:02:13Very small.

0:02:13 > 0:02:15This is the chef extraordinaire, hawker Chan.

0:02:15 > 0:02:18He's been cutting this for over 30 years, right?

0:02:18 > 0:02:19Yeah.

0:02:19 > 0:02:22Wow.

0:02:22 > 0:02:25I attempt to give hawker Chan a hand serving crowds of people.

0:02:25 > 0:02:28Do you want it spicy, do you want it kind of medium?

0:02:28 > 0:02:29Spicy.

0:02:29 > 0:02:30Is that OK?

0:02:30 > 0:02:36Chilli, yeah?

0:02:36 > 0:02:38The stall has become famous for serving the world's

0:02:38 > 0:02:39cheapest Michelin star meal.

0:02:39 > 0:02:44We're a well oiled machine here but I'm feeling the pressure.

0:02:44 > 0:02:46So, one sauce here?

0:02:46 > 0:02:48One portion costs less than $2.

0:02:48 > 0:02:52But the wait can be up to three hours.

0:02:52 > 0:02:53For the rice, which is boiling.

0:02:53 > 0:02:56That was pretty good.

0:02:59 > 0:03:02I have a chicken order and a chicken rice of takeaway.

0:03:02 > 0:03:02OK.

0:03:02 > 0:03:06The interesting part is that they're all queueing up for one

0:03:06 > 0:03:08or two different dishes.

0:03:08 > 0:03:11There's either rice on offer with the chicken or some noodles.

0:03:11 > 0:03:12So it's very specialist.

0:03:12 > 0:03:16And a black sauce.

0:03:16 > 0:03:19OK.

0:03:20 > 0:03:21One, two...

0:03:21 > 0:03:22Wow, this is boiling.

0:03:22 > 0:03:26Three.

0:03:35 > 0:03:38And so do you think you receiving a Michelin star as a hawker

0:03:38 > 0:03:41will raise the profile and hopefully inspire a new generation

0:03:41 > 0:03:43of chefs and hawkers?

0:04:12 > 0:04:15It's hoped the star reward might mean more young people consider

0:04:15 > 0:04:19a career in the street markets.

0:04:21 > 0:04:24Hawker expert Dr Leslie Tay explains there are fears that

0:04:24 > 0:04:28the tradition might die out.

0:04:28 > 0:04:31Singapore's prosperity, development, has got to a stage where the young

0:04:31 > 0:04:34people are getting a good education.

0:04:34 > 0:04:38Most of the hawkers don't want their kids to do what they do

0:04:38 > 0:04:43because it is hard work, it's hot, long hours.

0:04:43 > 0:04:47And if you sell any of the hawker food for more than $3 or $4,

0:04:47 > 0:04:48people will start to question.

0:04:48 > 0:04:52So, three or four bucks for a plate of food which is done with passion,

0:04:52 > 0:04:55and maybe 70 years of history, and you can only sell it

0:04:55 > 0:04:59for four bucks.

0:04:59 > 0:05:01That's the main thing which is preventing young people

0:05:01 > 0:05:02from going into it.

0:05:02 > 0:05:04We have to change the perception of hawker food as being cheap.

0:05:06 > 0:05:10And the lack of young chefs is reflected in the clientele.

0:05:10 > 0:05:14If you come to a typical hawker centre like this and you look

0:05:14 > 0:05:17around, you notice all the people here are of a certain age group.

0:05:17 > 0:05:19Very few younger people.

0:05:19 > 0:05:24The young people don't find these places hip enough.

0:05:24 > 0:05:29Some food courts have opened up which has incorporated a lot

0:05:29 > 0:05:32of new ideas which I think will appeal to a lot

0:05:32 > 0:05:33of young people.

0:05:36 > 0:05:43The next morning I had to check out one of these new food complexes.

0:05:43 > 0:05:47Timbre+, which aims to put a trendy spin on the traditional hawker

0:05:47 > 0:05:49centre, selling food from shipping containers and caravans rather

0:05:49 > 0:05:52than market stalls.

0:05:52 > 0:05:566am here in the morning in Singapore and I'm just about to meet

0:05:56 > 0:05:58Kelly who is a whole new generation of hawker.

0:06:00 > 0:06:02Wow.

0:06:02 > 0:06:04So this is like a full one-woman operation.

0:06:04 > 0:06:08Just me in the morning.

0:06:08 > 0:06:12Just you in the morning?

0:06:16 > 0:06:18What's this for?

0:06:18 > 0:06:20This is for the cashew.

0:06:20 > 0:06:22We also have our own barbecue pork.

0:06:22 > 0:06:23Your own barbecue pork.

0:06:23 > 0:06:25Correct.

0:06:25 > 0:06:26That's rare in most restaurants.

0:06:26 > 0:06:30They get either get someone else to do it for you, but you actually

0:06:30 > 0:06:34wake up at an ungodly hour just to put pork in the boiler.

0:06:34 > 0:06:38Yeah.

0:06:38 > 0:06:41What are the sauce this is actually marinating in?

0:06:41 > 0:06:42It is my dad's secret recipe.

0:06:42 > 0:06:43It's a secret recipe!

0:06:43 > 0:06:45It's a generational thing?

0:06:45 > 0:06:47So your dad was a hawker before?

0:06:47 > 0:06:47Yes, he was.

0:06:47 > 0:06:50And he did the same sort of thing, the noodles.

0:06:50 > 0:06:53Yes, he did.

0:06:53 > 0:06:54OK.

0:06:54 > 0:06:56Timbre+ is a new concept.

0:06:56 > 0:06:57It's not really a hawker centre.

0:06:57 > 0:07:00They describe it as as a food arena kind of style thing.

0:07:00 > 0:07:09Is that changing the perception of hawker food?

0:07:09 > 0:07:10I think it is.

0:07:10 > 0:07:13And places like this encourage more youngsters to actually start up

0:07:13 > 0:07:22businesses in a maybe little bit better environment.

0:07:22 > 0:07:23It's not a traditional hawker centre.

0:07:23 > 0:07:24It's more rowdy.

0:07:24 > 0:07:27I revamped my logo to suit this place because it's more

0:07:27 > 0:07:38like hipster area.

0:07:38 > 0:07:42It's still hot and hard work but it is hoped these new more

0:07:42 > 0:07:43contemporary surroundings will encourage the next generation

0:07:43 > 0:07:46of Singaporeans to keep creating some of the best street food

0:07:47 > 0:07:50in the world.

0:07:50 > 0:07:53Next up, Brad Coen heads underground to check out Moldova's 4000-year-old

0:07:53 > 0:07:57tradition of winemaking.

0:08:08 > 0:08:11For decades the USSR treated Moldova as its personal vineyard.

0:08:11 > 0:08:14At one point making this tiny nation the seventh largest

0:08:14 > 0:08:20wine producer on earth.

0:08:20 > 0:08:22Since Soviet rule, state-run Milestii Mici winery has housed

0:08:22 > 0:08:23the world's largest wine collection.

0:08:23 > 0:08:26About 65 million litres in a 200 kilometre limestone cave system.

0:08:26 > 0:08:30That you can drive through.

0:08:33 > 0:08:38If you can look just in front of us that is a wall door on wheels.

0:08:38 > 0:08:39This may close and open.

0:08:39 > 0:08:42Of course, everything was hidden and no one could realise

0:08:42 > 0:08:46there is something behind the wall.

0:08:46 > 0:08:48Milestii Mici has a number of hidden treasures,

0:08:48 > 0:08:49like this secret door.

0:08:49 > 0:08:52A throwback to Soviet prohibition from 1985 until 1987.

0:08:52 > 0:08:54When the government physically destroyed Moldovan vineyards

0:08:54 > 0:08:57and crippled its wine industry.

0:08:57 > 0:08:59This was to hide wine from the government,

0:08:59 > 0:08:59right?

0:08:59 > 0:09:00Yes.

0:09:00 > 0:09:02But isn't this government owned?

0:09:02 > 0:09:02Yeah.

0:09:02 > 0:09:05So the government was hiding wine from the government?

0:09:05 > 0:09:06This is the story.

0:09:06 > 0:09:13Just a legend, of course.

0:09:13 > 0:09:15About 35 kilometres south, state owned winery Cricova holds

0:09:15 > 0:09:16the world's second-largest wine collection.

0:09:16 > 0:09:19It stretches through 120 kilometres of tunnels and reaches depths

0:09:19 > 0:09:25of 80 metres underground.

0:09:25 > 0:09:27Historical wines from Hermann Goering's private collection.

0:09:27 > 0:09:30He was the official successor of Hitler in the Second World War.

0:09:30 > 0:09:31Bottles from his collection.

0:09:31 > 0:09:33Can you drink a bottle of Goring's wine?

0:09:34 > 0:09:34No.

0:09:34 > 0:09:36I would get some sort of sick pleasure from it.

0:09:36 > 0:09:39Despite its wide collection, Cricova is most famous

0:09:39 > 0:09:40for its sparkling wine.

0:09:40 > 0:09:42Cricova is a unique wine enterprise in Moldova,

0:09:42 > 0:09:47which produces sparkling wine with traditional methods.

0:09:47 > 0:09:48Noroc! Noroc!

0:09:48 > 0:09:51After experiencing the history of Moldovan wine, I was curious

0:09:51 > 0:09:58to see what its future holds.

0:09:58 > 0:10:00So I headed to acclaimed boutique winery Et Cetera.

0:10:00 > 0:10:03We have wine country but we forgot about our local,

0:10:03 > 0:10:13indigenous varieties.

0:10:13 > 0:10:16Et Cetera is only the second winery to reintroduce Feteasca Neagra.

0:10:16 > 0:10:18A local variety that disappeared from the Moldovan landscape

0:10:18 > 0:10:19during Soviet control.

0:10:19 > 0:10:22When quantity of wine was of much bigger concern than quality.

0:10:22 > 0:10:24This is something between Cabernet Sauvignon and Merlot.

0:10:24 > 0:10:27To be honest I don't know how it's supposed to be.

0:10:27 > 0:10:31Because I've never tried the perfect Feteasca Neagra, which I would love.

0:10:31 > 0:10:34A Russian ban on Moldovan wine in 2006 forced Moldovan wineries

0:10:34 > 0:10:37like Et Cetera to start making better wines for European tastes.

0:10:37 > 0:10:40Another wine embargoed from Russia in 2013 has local vineyards

0:10:40 > 0:10:45continuing efforts to improve their product.

0:10:45 > 0:10:48But only those willing to make the journey to Moldova will discover

0:10:48 > 0:10:50the secrets of the world's most unique wine destination.

0:10:58 > 0:11:01Stay with us on The Travel Show, because coming up...

0:11:01 > 0:11:09Ha, ha, ho ho!

0:11:09 > 0:11:15We're getting the giggles in Vietnam.

0:11:15 > 0:11:17The Travel Show, your weekly dose of destination inspiration.

0:11:19 > 0:11:30Hello and welcome to Heathrow, the UK's busiest airport.

0:11:30 > 0:11:33You know me, I like to bring you the gadgets that

0:11:33 > 0:11:35make your travelling world a little bit easier.

0:11:35 > 0:11:37And today I'm on the case.

0:11:37 > 0:11:42I mean literally on the case.

0:11:43 > 0:11:46This looks like a scooter but with a difference.

0:11:46 > 0:11:49It comes with a suitcase on the front, plus handy Bluetooth

0:11:49 > 0:11:54speakers within the body of the case.

0:11:54 > 0:12:02It's quite easy to use and the handlebars collapse.

0:12:02 > 0:12:05The footplate can be easily stowed away, turning your scooter

0:12:05 > 0:12:06into the suitcase.

0:12:06 > 0:12:09With a 26-litre luggage capacity, this is sure to get you noticed

0:12:09 > 0:12:10at any airport.

0:12:10 > 0:12:13One thing you have to consider is that this case is significantly

0:12:13 > 0:12:15heavier than your average carry on luggage.

0:12:15 > 0:12:18It's got the scooter, the speakers, and the tech,

0:12:18 > 0:12:26all built into it.

0:12:26 > 0:12:29But aside from that, it's a whole lot of fun,

0:12:29 > 0:12:32and I know what you're thinking, you want a go, don't you?

0:12:32 > 0:12:33You want a go.

0:12:33 > 0:12:36Well, you're going to have to catch me first!

0:12:36 > 0:12:37Nowadays when you're travelling with just carry-on

0:12:37 > 0:12:39luggage, the process is really simple.

0:12:39 > 0:12:43I mean, you can do most things online and beat all the queues

0:12:43 > 0:12:44at the actual airport.

0:12:44 > 0:12:47However, when you've got checked in luggage it's a bit lengthier.

0:12:47 > 0:12:50You've got to go get the tags and then see someone at the counter

0:12:50 > 0:12:52to get it all checked in.

0:12:52 > 0:12:52Hi.

0:12:52 > 0:12:54Good afternoon, where are you flying to?

0:12:54 > 0:12:55Flying to Munich.

0:12:55 > 0:12:55Perfect.

0:12:55 > 0:12:56Thank you.

0:12:56 > 0:12:58Thank you very much.

0:12:58 > 0:13:01Thankfully, the people who have made this case are trying to make

0:13:01 > 0:13:04the whole process just a bit more simple.

0:13:04 > 0:13:07With this piece of luggage you will be able to check

0:13:07 > 0:13:11in your bag from home using nothing more than your smartphone,

0:13:11 > 0:13:17and then simply drop it off when you arrive at the airport.

0:13:17 > 0:13:19And whilst they can't guarantee that your airline

0:13:19 > 0:13:22won't lose your bag, the digital tag somehow feels safer

0:13:22 > 0:13:23than a flimsy paper one.

0:13:23 > 0:13:26The magic lies in the electronic tag itself which replaces the normal tie

0:13:26 > 0:13:29on labels with a digital data module, to which the airline's

0:13:30 > 0:13:31luggage data is transmitted.

0:13:31 > 0:13:34You can personalise the tag by way of the companion app,

0:13:34 > 0:13:36and flight data will automatically be sent to the selected piece

0:13:37 > 0:13:40of luggage and shown on the display.

0:13:40 > 0:13:43So, the process is simplified, but the technology is only supported

0:13:43 > 0:13:49by one airline in a very limited number of airports.

0:13:49 > 0:13:51But there is talk of other airports and airlines getting

0:13:51 > 0:13:54on board, so the prospects for the future seem promising.

0:13:54 > 0:13:58But the moment it's a lot of money for something you can't really

0:13:58 > 0:14:01use that much.

0:14:01 > 0:14:03For me, hands-free equals hassle-free, but I never thought

0:14:03 > 0:14:05that would be something which would apply to luggage.

0:14:05 > 0:14:10Meet the cowarobot, a case that follows you around.

0:14:10 > 0:14:12Now, this is definitely different.

0:14:12 > 0:14:14It's a fully autonomous smart suitcase which the makers claim

0:14:14 > 0:14:16is a world first.

0:14:16 > 0:14:27It follows you around while trying to avoid obstacles in its path.

0:14:27 > 0:14:30It comes packed with other tech inside as well and will be

0:14:30 > 0:14:31on sale next month.

0:14:31 > 0:14:34It feels like your very own pet is following you around

0:14:34 > 0:14:35in the airport.

0:14:35 > 0:14:37It does feel quite odd to begin with.

0:14:37 > 0:14:39But this is just a prototype.

0:14:39 > 0:14:40It's not even out yet.

0:14:40 > 0:14:43What they're going to do is turn this technology into a bracelet

0:14:43 > 0:14:47so you can wear it on your wrist or even have it in coin form

0:14:47 > 0:14:50in your pocket which pairs up with the case.

0:14:50 > 0:14:53They're also going to introduce a camera sensor which allows

0:14:53 > 0:14:56the case to have its own bearings and effectively navigates its way

0:14:56 > 0:14:58through the crowds at a busy airport.

0:14:58 > 0:15:00You've also got here quite a practical compartment

0:15:00 > 0:15:03where you can put your tablets, essential documents and a charging

0:15:03 > 0:15:06station, so you can keep your mobile phone powered up whilst you're

0:15:06 > 0:15:07on the move.

0:15:07 > 0:15:09This is the future, my friends.

0:15:09 > 0:15:10Come here, boy, let's go.

0:15:16 > 0:15:19Next this week, our Trip Star Challenge.

0:15:19 > 0:15:23We've been all over social media getting your tips for things to do

0:15:23 > 0:15:27in six amazing cities worldwide.

0:15:27 > 0:15:29There you go, that's a good idea.

0:15:29 > 0:15:33The response has been great so far, and this week with a bounce

0:15:33 > 0:15:36in his step and a fully charged phone Ben heads off for some fun

0:15:36 > 0:15:39in the Far East.

0:15:39 > 0:15:42South-east Asian cities are often buzzy and bustling.

0:15:42 > 0:15:44But right in the middle of Vietnam's's capital Hanoi,

0:15:44 > 0:15:53the Hook Bridge offers a chance to escape.

0:15:53 > 0:15:56There's been a bit of a social media boom here.

0:15:56 > 0:15:58Vietnam is one of Facebook's fastest-growing markets.

0:15:58 > 0:16:01So I'm going to use that enthusiasm to improve my time here.

0:16:01 > 0:16:05So, with a few clever Facebook posts, some nice tweets and some

0:16:05 > 0:16:07well-placed Instagram pictures, you can have yourself your own

0:16:07 > 0:16:08travel DIY handbook.

0:16:08 > 0:16:10Let's see how far it gets me.

0:16:10 > 0:16:12An early start.

0:16:12 > 0:16:15It gets so hot in this city that exercise is only comfortable very

0:16:15 > 0:16:19early in the morning.

0:16:21 > 0:16:29It's 6am in Hanoi and there are people doing exercise everywhere.

0:16:29 > 0:16:30Aerobics, football, cycling, badminton.

0:16:30 > 0:16:33I like these guys who are getting a free class by standing

0:16:33 > 0:16:35on the other side of the road.

0:16:35 > 0:16:37So we've heard about something called laughing yoga

0:16:37 > 0:16:39and this has got to be it.

0:16:39 > 0:16:40Ho Ho!

0:16:40 > 0:16:40Ha ha!

0:16:40 > 0:16:41Ho ho!

0:16:41 > 0:16:42Ha ha!

0:16:42 > 0:16:43Ho ho!

0:16:43 > 0:16:45Ha ha!

0:16:45 > 0:16:46Hahahahahaha!

0:16:46 > 0:16:51Hohohohohoho!

0:17:00 > 0:17:01Silent.

0:17:01 > 0:17:03Smile, but silent.

0:17:03 > 0:17:06Smile but silent, OK.

0:17:06 > 0:17:07LAUGHTER.

0:17:07 > 0:17:09Oh my God.

0:17:09 > 0:17:12I must have upset this lady.

0:17:12 > 0:17:15She's going for it.

0:17:15 > 0:17:16Oh my goodness.

0:17:16 > 0:17:32Ho ho!

0:17:32 > 0:17:34This is ridiculous and also hilarious.

0:17:34 > 0:17:35I genuinely feel a bit happier.

0:17:35 > 0:17:38I thought I'd feel awkward but I don't feel awkward

0:17:38 > 0:17:39because everyone's going for it.

0:17:39 > 0:17:40Very good!

0:17:40 > 0:17:40Oh!

0:17:40 > 0:17:42There you go, someone's getting their toenails cut

0:17:43 > 0:17:43on the street.

0:17:43 > 0:17:46So, it's still early morning, and now I need some coffee,

0:17:46 > 0:17:48to get that energy back.

0:17:48 > 0:17:51Someone suggested trying egg coffee.

0:17:51 > 0:17:53I'm not really sure what that is.

0:17:53 > 0:17:57But I think it's in this place.

0:17:57 > 0:17:57Is it?

0:17:57 > 0:17:58Yes.

0:17:58 > 0:18:02I'm not quite sure how you order egg coffee in this place.

0:18:02 > 0:18:04Do I just take a seat?

0:18:04 > 0:18:05Yeah, I take a seat.

0:18:05 > 0:18:06There we go.

0:18:06 > 0:18:10There we go, thank you.

0:18:10 > 0:18:14This looks weird.

0:18:14 > 0:18:17You can see the egg yolk.

0:18:17 > 0:18:20So it's coffee and they crack an egg on it.

0:18:20 > 0:18:21Just stir it up.

0:18:21 > 0:18:26I have to stir it up?

0:18:26 > 0:18:28But have they just cracked an egg on it?

0:18:28 > 0:18:31They do it a little bit like whipping cream.

0:18:31 > 0:18:32They whip it.

0:18:32 > 0:18:34So it's a coffee with an omelette inside?

0:18:34 > 0:18:34Sounds delicious.

0:18:34 > 0:18:37Got to get the hand motion in there.

0:18:37 > 0:18:40It's nice.

0:18:40 > 0:18:46Taste like coffee with egg in.

0:18:46 > 0:18:46Mmmm!

0:18:46 > 0:18:47Nice.

0:18:47 > 0:18:54Very sweet.

0:18:54 > 0:18:57I'm keen to see a bit more of the city and I know these

0:18:57 > 0:18:59boneshakers the way to do it.

0:18:59 > 0:19:02So I find a guide.

0:19:04 > 0:19:07Hello, Elena, nice to meet you.

0:19:07 > 0:19:10Hello, nice to meet you!

0:19:10 > 0:19:11I'm Ben, how are you doing?

0:19:11 > 0:19:13Thank you for showing me around.

0:19:13 > 0:19:17I'm going to get on our ridiculously small cyclo and get awkwardly close.

0:19:17 > 0:19:19Elena is one of Hanoi's top vloggers.

0:19:19 > 0:19:26She sings and gives out dating advice.

0:19:26 > 0:19:30I think people come here to relax.

0:19:30 > 0:19:33And people come here to visit the night market.

0:19:33 > 0:19:35And the history.

0:19:35 > 0:19:36Yeah, the history.

0:19:36 > 0:19:42This is very beautiful.

0:19:42 > 0:19:45The most thing I like in Hanoi, I like the smell, the trees,

0:19:45 > 0:19:47they smell very good in the winter.

0:19:47 > 0:19:48Do they?

0:19:48 > 0:19:48Yeah.

0:19:48 > 0:19:49This is very scary.

0:19:49 > 0:19:50Oh my God.

0:19:50 > 0:19:53It can be very dangerous.

0:19:53 > 0:19:55Oh!

0:19:55 > 0:19:57Why are we going through a red light?

0:19:57 > 0:19:59Because we are just going when the rest...

0:19:59 > 0:20:11SINGS.

0:20:11 > 0:20:12Here we go.

0:20:12 > 0:20:14Think we've made it, we've made it.

0:20:14 > 0:20:15It's so noisy.

0:20:15 > 0:20:20You know, this is barbecue street food.

0:20:20 > 0:20:22You take a bit of this.

0:20:22 > 0:20:27Yeah.

0:20:27 > 0:20:28I've never had udders before.

0:20:28 > 0:20:30You pop it into the...

0:20:30 > 0:20:30Yes.

0:20:30 > 0:20:34Tiddler, tiddler, tiddler.

0:20:34 > 0:20:35One, two, three , boom.

0:20:35 > 0:20:36There you go.

0:20:36 > 0:20:37I've got magic.

0:20:37 > 0:20:39There you go, one right there.

0:20:39 > 0:20:39Oh!

0:20:39 > 0:20:40He's put another one in.

0:20:40 > 0:20:41He's getting dangerous.

0:20:41 > 0:20:44I'm getting into this whole Vietnamese street food thing.

0:20:44 > 0:20:46Here you go, I made you a sandwich.

0:20:46 > 0:20:48It's the moment of truth.

0:20:48 > 0:20:49Does she like it?

0:20:49 > 0:20:49Mmmm.

0:20:49 > 0:20:51It's good, it tastes good?

0:20:51 > 0:20:54I am a fast learner.

0:20:54 > 0:20:57This place is good, I like it.

0:20:57 > 0:20:59What makes Hanoi special?

0:20:59 > 0:21:01It is a beautiful place.

0:21:01 > 0:21:04The people in Hanoi are very friendly.

0:21:04 > 0:21:08And the food is very delicious.

0:21:08 > 0:21:09Very delicious.

0:21:09 > 0:21:12There's nothing quite like cooking at your table to help you bond

0:21:12 > 0:21:13with a new friend.

0:21:13 > 0:21:17And to think, I'd never even have found this place if it weren't

0:21:17 > 0:21:22for the power of social media.

0:21:23 > 0:21:26I'm afraid that's all the time we have for this week.

0:21:26 > 0:21:30But I do hope you've enjoyed joining us once again on our travels.

0:21:30 > 0:21:32Catch us next week if you can, when...

0:21:32 > 0:21:35Carmen is in Vladivostok in the far east of Russia,

0:21:35 > 0:21:40exploring one of the city's oldest districts, Millionka.

0:21:40 > 0:21:44In the early 1900s it was a nest of crime controlled by gangs,

0:21:44 > 0:21:47but now tourists are heading there to explore its historic

0:21:47 > 0:21:48alleyways and unique buildings.

0:21:48 > 0:21:52I love this mishmash of architecture and ruins.

0:21:52 > 0:21:58These tiny alleyways remind me of Beijing.

0:21:58 > 0:22:01Although you will be hard pressed to find any now because they have

0:22:01 > 0:22:04mostly been bulldozed to make way for new developments.

0:22:04 > 0:22:08And some people here in Vladivostok are worried that with time,

0:22:08 > 0:22:14this city within a city could suffer the same fate.

0:22:14 > 0:22:15That is next week.

0:22:15 > 0:22:18Before I go, don't forget to check out our social media feeds.

0:22:18 > 0:22:21All of the details are on your screen now.

0:22:21 > 0:22:24But from me, Henry Golding, and the rest of The Travel Show team

0:22:24 > 0:22:27here in Singapore, it's goodbye.

0:22:58 > 0:22:59Hello.