Known in the U.S. as the "Godfather" of Thai cuisine, Tommy Tang began his cooking career helping his father in their restaurant in Bangkok. While in U.S., he started in a small Thai restaurant that quickly grew in popularity - thanks to Tommy's unique talents - making Thai food all the rage.
Tommy takes a trip to the National Museum and then explores the city from the Sky Train and water taxis. An early morning visit to Lumpini Park to enjoy Tai Chi is a great way to start the day. Then Tommy returns to cook Shrimp & Crab in a Clay Pot & Fruit Salad on a Bangkok Street.
The tour of Pataya continues with a visit to see monkeys at work. Next, Tommy gives a demonstration of Thai Massage. Tommy then cooks Tom Kha Mushrooms, Calamari Salad and Pineapple Curry with the Thailand's Senator Meechai, the owner and Chef at the Cabbages & Condoms Restaurant.
The exciting tour of Chiang Mai begins with a visit to the King's Winter Palace. Next, Tommy takes us to the Galae Restaurant to help prepare seared barbequed chicken. He then cooks Sticky Rice Rolls with Chef Chalong and Pad Thai Chef Suwat Thee.
Tommy celebrates the traditional Thai holiday of Loy Krathong with a special offering to a monk. Tommy visits the Coconut and Pamelo Plantation and shops at the Temple Market. Tommy shows how the Loy Krathong Festival (Pays Homage to the Water) is celebrated. Then Tommy demonstrates the best of barbeque cooking and he revisits the Chefs of "Let's Get Cooking" for the season finale.