Instant Noodles Diary

Our journey begins in Japan, the birthplace of instant noodles. When was instant noodles conceived and why do some people consider it the greatest invention Japan has given to the world in the 21st century? To answer these questions and more, our host Kai visits Nissin's CUPNOODLES MUSEUM in Yokohama and speaks to Mr Yukitaka Tsutsui, the museum's director and close friend to instant noodles inventor Momofuku Ando. Kai's whirlwind three days in this city where the most Michelin stars has been awarded of any city in the world continues as he attends Tokyo's first Instant Ramen and Curry Exhibition and goes in search of Toshio Yamamoto -- Japan's most subscribed instant noodle blogger with 16 million YouTube hits to date. In honour of instant noodles unrivaled place in the hearts of the Japanese, Kai drops in on a pair of old friends, sample Hokkaido's most loved instant ramen and go on a 3-minute instant noodle date in Akihabara before calling it a day! Oiishi!

The Thais mean business when it comes to their instant noodles. On average, they spend 30% of their income on these packets of instant gratification. Chef McDang, Thailand's leading food expert and writer, invites Kai into his home and shares how instant noodles came to the land of a thousand smiles. Traveling by taxis, trains and tuk tuks, Kai visits Bangkok's largest slum where instant noodles is the cheapest form of sustenance available. And, his next stop takes him to a whole different world -- Thailand's premiere gastronomic institution Le Cordon Bleu Dusit Culinary School. There, instant noodles transform into fine dining under the magical touch of Chef Rapeepat Boriboon. Kai also scores a privileged insider factory tour of Thailand's oldest instant noodle brand - Yum Yum. As night falls, we see Kai hitting the streets to get a taste, literally, of the fascinating scope of representation the humble instant noodles gets here in Thailand where rice is the traditional staple of every meal.

Per capita, South Koreans consume the most instant noodles per year compared to the rest of the world. How did instant noodles become as synonymous as Kim chi in Seoul? What's the difference between red and white soup instant ramen? Why the national affinity to all things hot and spicy? A visit to Nong Shim, Samyang, and Paldo -- the 3 largest instant noodle makers in Korea, gives Kai some answers. A little bit of navigation, some footwork and some belly flexing lead Kai to 3 wholly unique instant noodle cafes in Seoul. He is determined to slurp up all the diverse flavours Seoul has dished up one spicy bowl at a time. And conversations over lunch, dinner and supper with friends leaves Kai with a complete picture of out how this megacity came to be a veritable instant noodle paradise.

This stop, Hong Kong! And on this dynamic island where residents eat noodles on their birthday for a long, blessed life, surely, instant noodles has a special place in their hearts? That's a given! Tramming his way around town at neck breaking speed, Kai still finds himself racing against time while he tries to wrap his head around the entire instant noodle landscape in Hong Kong. The Hong Kongers' love affair with instant noodles harks way back to colonial times and Kai is bent on unearthing the hidden stories surrounding these little square blocks of culinary delight. First off, Kai meets Mr Ando, grandson of Mr Momofuko Ando, inventor of the well-loved instant noodles at Nissin's strong hold in Hong Kong. Kai then combs the streets and tram lines, finding his way into famed private kitchens, signature Hong Kong style tea cafes from old school to ultra modern and restaurants dishing up instant noodles by the hundreds everyday. The path to instant culinary utopia in Hong Kong is paved with cheese sauce instant noodles, satay sauce instant noodles and as many iterations of these versatile noodles as one can imagine!

This stop Mumbai, the melting pot of India. This coastal metropolis is India's most populous city, with an eclectic mix of people, cultures and religions painting a picture of chaos and contrast. Kai spends a day with India's youngest celebrity chef Saransh Goila who explains the role of instant noodles in a society that has 2000 different ethic groups and where rice and bread have long been the staples of the typical diet. Our intrepid explorer has no shortage of friends in Mumbai. They've lived in all corners of India, from Orissa in the East to Tamil Naidu in the South to Masuri in the North, and they've all got their own take on instant noodles. Kai learns all about Masala, Maggi and metropolitan life from them and from many more friendly folks in India. Built on nostalgia, powered by convenience and steered by flexibility, its blue skies and calm waters on the horizon for instant noodles here in Mumbai.

One of the 20 smallest countries in the world, Singapore is just a dot on the map -- but there are no shortages of foodies and fascinating instant noodle stories on this little island state. Kai and his chopsticks are in for a major chomp session! Kai tracks down Chef David Yip of Shermay's Cooking School to learn about Singapore's migrant beginnings, evolution of the city's fusion food culture and how instant noodles came to be part of this culinary heritage. Journeying to the far west of island, Kai makes the trip to Tat Hui Foods, the local champion of non-MSG, non-fried instant noodles under the homegrown brand Koka. With hugely signature local flavours like Laksa, Koka is making noodle waves abroad besides feeding hungry bellies on this island. Also in order -- a chat with food blogger Catherine Ling, some instant noodle cooking tips from Chef Bob of Sedap Corner and a visit to the home of cookbook author Mami Asmah Laili.

It is rumoured that Taiwan have more than 291,000 street food vendors. Kai definitely has his plate full and he is in for a treat come rain or shine, typhoon or blue skies. From the boisterous night markets, late night supper stalls to instant noodle cafes near university campus, Taiwan has its very own instant noodle tale to tell and Kai is delighted to uncover this tale strand by strand. Kai finds himself in good hands with Taiwan's famed food critic and connoisseur Hu Tien-lan. She takes him places and reveals the intriguing nuances of instant noodles' place in Taiwan culinary culture. From tonic soup bases and slow cooked stew sauce to dry sautéed ones, Kai will slurp up all that Taiwan has to offer. Journeying away from cosmopolitan Taipei, Kai barrows deeper into Taiwan's culinary palette. In Tainan, Kai unearths a certain local quick cooking noodle manufacturer who is making waves all over Taiwan and beyond its beautiful shores. What noodle delight the island will concoct in the near future is anyone's guess!

Devouring over 14 billion packets every year, Indonesia is the world's 2nd largest instant noodle consumer behind only China. The Indonesian archipelago is made up of some 17,000 islands, split into 34 provinces. Trade has been a central theme in the country's history, shaping its food culture thru years of contact with the Dutch, Arabs, Chinese, Indians, and Peranakans. And this is Kai's last stop on his whirlwind instant noodle adventures across Asia. Price, practicality and convenience are seemingly the key drivers of instant noodle sales in Indonesia and Kai is on a mission to find out more. He hooks up with respected food writer Bondan Winarno, takes a walk with nutritionist Dr Saptawati Bardosono and visits family owned restaurants known as Warung's to savour some hugely popular local instant noodle dishes. That's not all -- he pays a visit to the single largest instant noodle factory in the world, and speaks to the head of Noodle Division at Indofoods, the largest producer of instant noodles anywhere. Bring it on!