season ten premier of parts unknown, singapore, and first you can relive all the delicious moments from the past nine seasons with anthony bourdain prime cuts. i'm anna cabrera. thank you for being here, have a great night and a great week. >> anthony: i'm a man, as my father used to say, of simple needs. i want a golden unicorn that shits money. in ancient times, early drivers would hang the testicles of their enemies on their rearview mirrors. hi, how are you guys doing? oh, man, they could be so cruel. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪

♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la ♪ >> chris: wire him. here we are once again back in the seat. clip show time again. >> anthony: and we know how enthusiastic i am about clip shows. just love 'em. no, actually, i hate them. >> chris: and i have some questions. >> anthony: i'm looking forward to this like my last colonoscopy, which if you're over the age of 50, you should have done regularly. >> chris: this is a special clip show. this isn't just your normal, "oh, let's talk about what we did last year."

this is your greatest hits of the past nine seasons. >> anthony: so this is like a "celebrating our 100th show or some milestone like that?" >> chris: no, this is -- there are -- it's only 72 episodes. >> anthony: okay, so, we're celebrating 72 episodes. that seems kind of like a random number, but whatever. >> chris: if you look back on those seasons, distill what it has meant for you. >> anthony: little clips -- you know, much like clip show, unspooling in my head. you know, it's mostly a blur with occasional moments coming into focus. i just, i don't feel i'm capable of going back and having an intelligent conversation about my experience. i feel all messed up emotionally. >> edgar: but i think this means you that you truly came here, because when you get close to something you understand it, you

don't understand what is going on. when you're far from it, it seems kind of solvable and simple, when you go into it, you say, "hey, it doesn't make any sense," you know? so, it meanshat you've really been here. >> anthony: i think about what i'll tell my daughter. you know, "that was daddy." ain't no doubt about it. but i hope i'll be able to say, "that was daddy then, this is daddy now." and that i'm alive and living in hope. you had to have seen kids who you really believed in fall by the wayside. how do you go on? >> tawanda: i just do the best that i can do and i just pray that the next kid doesn't, you know, fall by the wayside. >> mr. hafez: this is the only reason -- the gun. this is the only reason for it. just to protect my children and my wife. >> anthony: 20 years, 30 years -- will things be better? >> mr. hafez: i hope not 20 years and 30 years, i hope now, next year, everything goes better.

>> keiji: to me, i really feel a strong need to forgive. >> anthony: mm-hmm. >> keiji: and then forget. >> anthony: you used to be a tour guide. >> ha: yes. >> anthony: i know you have to bring people over to the american war museum. in your lifetime, is there going to be a time when that's not gonna have to be a stop? no one will remember it. or should people always remember? >> ha: i think it's good to remember. and i think it's good that -- it's important that we know about history and to make sure it never happens again.

>> iggy: i'm still curious. you seem like a curious person. >> anthony: it's my only virtue. >> iggy: there you go, all right. curious is a good thing to be, you know? that seems to pay some unexpected dividends. >> anthony: how often do you get to sneak out for a beer? >> president obama: very rarely. first of all, i don't get to sneak out, period. >> jamie hince: tony, how many times do you eat a day? no, 'cause when i watch that show, i think about it. i'm like, "you've had like seven meals and it's only 1:00." >> chris: let's talk about food for a moment. you know, i think if -- the quick math on it -- there's probably about a thousand meals across those episodes. >> anthony: mm-hmm. jesus. ♪ ♪

♪ yeah, describing food. you'll notice i do it less and le these days. it's a lot like writing porn. there's only so many adjectives, you know?

in fact, you know, food porn is a lot like porn as far as how you shoot it. granted, food porn, you wanna smell what's on the screen, whereas -- i don't know whether i wanna smell ron jeremy up close. though i have. not that close. but -- that's another story. ♪ >> chris: so, you've eaten high-end, low-end, all points in between. some extraordinary chefs that you've never heard of, home cooked meals and some very famous chefs, as well, that you've gotten to sit, talk with, eat with. >> anthony: more and more these days, i'm becoming a cheap date as far as my taste in food. as i get older, my tastes have become more simple and more forgiving, i guess.

i honestly -- i just don't like to analyze food or deconstruct it or criticize it, or think critically about food. i mean, the meals i enjoy most these days are the ones where i can enjoy the meal like a child in an emotional, completely emotional way. you know, the context is growing more and more important -- who am i eating with? it's an intrusion to think critically, which is maybe one of the reasons i don't describe either on camera or off like i used to. it's not that important to me. you know, the sean brock meal at the waffle house was kind of a perfect example of what i'm groping at here. here's a very high-end chef who does very sophisticated food. incredibly skilled, very innovative guy, a deep thinker, a fascinating character, but his completely unironic embrace of

the waffle house explains so much about him. you know, i'm gonna sound like i'm kidding, but it was kind of a life-changing experience. i mean, the lightbulb went off, and it took sean brock to get me there. i hope people notice that the music is the same as the score at, what is it, chef's table? that was a musical choice that i was very pleased with. the preposterousness and self-seriousness with which we shoot food these days and talk about it, i like to think that that waffle house scene was the antidote. it is indeed marvelous, an irony-free zone where everything is beautiful and nothing hurts. where everybody, regardless of race, creed, color, or degree of inebriation is welcomed.

its warm, yellow glow, a beacon of hope and salvation, inviting the hungry, the lost, the seriously hammered, all across the south, to come inside. a place of safety and nourishment. it never closes. it is always, always faithful, always there for you. now look, i'm looking at my hash brown, and i am already confused and enticed. >> sean: here's the thing. you can't -- >> anthony: sausage gravy. >> sean: you can't go all in. 'cause you want everything. >> anthony: i need to make a choice. >> sean: so there's a balance. and then, when you find your balance, you memorize it. i go scattered, covered, smothered chunked. >> anthony: which means, i gather, scattered on the griddle, heaped with brown onions, cheese and chunks of hickory smoked ham. >> sean: that's my style, like i've been doing that since day one. and i didn't even know what that means. >> anthony: you know what i know? i don't want the waffles at the waffle house. >> sean: bullshit, man. you have to have -- >> anthony: waffles?

>> waitress: all right, gentlemen. >> anthony: oh! >> sean: oh, the pecan waffle. you just crush it. you put every -- >> anthony: you just slather it. >> sean: i want it to be swimming in syrup and homogenized vegetable oil. >> anthony: oh. oh, that's good. that's good. >> sean: now see, you don't come here expecting the french laundry. you come here expecting something amazing. >> anthony: this is better than the french laundry, man. >> sean: and then, second course, patty melt, split. >> anthony: oh, patty melt, oh! >> sean: patty melt! come on, that's not insanely delicious? >> anthony: oh, god damn! >> sean: that's not insanely delicious? would you rather have thin cut pork chops or a t-bone? >> anthony: i would like both. >> anthony: after a few bites of waffle, a burger, a hunk of generic t-bone and some hash browns, one feels drawn right to

the center of what makes our country great. an america -- yeah moment, that drives me to clamor up on the counter and start reciting walt whitman, the "star spangled banner," "oh, say can you see," and you know what? i doubt i'd be the first. oh, my god. >> sean: give me a break. >> anthony: the umami happening. >> sean: yes. yeah, give me a break. >> anthony: you know what umami means in japanese? actually? the literal translation of umami? >> sean: orgasm? >> anthony: no. umami means, in japanese, it literally means "i will suck your -- for a bite of that -- that burger." >> sean: you would do -- bite the pork chop. mayer hawthorne playing ]

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>> anthony: clip shows, generally, are a cheap, exploitative way to rig another hour of television out of existing footage. we aim to be different, but not that different. what do i do? every show is -- i mean, i'm not gonna say it's a formula, but the basic structure is, "guy goes some place, eats a bunch of food, and comes back," okay? that's what i do every time. it's a manipulative process, telling a story on television with all the strange and terrible tools at our -- powers at our disposal, and i enjoy the technical satisfaction, the creative satisfactions of using those tools. >> director: and action. >> anthony: and so our time in scotland, investigating the rugged beauty of the highlands comes to an end. land of enchantment, land of contrast. i think we have learned something today. all right, cut. all right, let's load the boat, let's get the hell out of here. get rid of that thing. jesus, the hacksaw. get the hacksaw.

>> cam op: hey, guys, it's really kind of starting to stink a little bit, so -- i think we got it here. >> anthony: i told him, i said, "steel-cut oatmeal." steel-cut. how [ bleep ] hard is that to remember? >> body heavers: one, two, three. >> anthony: is that thing on?

i mean, for lack of a better phrase -- with the format. we like to push it. ♪ ♪ ♪

you know, if i'm not having fun and i'm not interested, i don't see any reason why anyone else should be. you know, if you haven't seen anything like this on cnn ever, that's a good day at the office. if we hold our breath when send the rough cut in knowing, wow, that the bondage scene in tokyo -- let's wait for the phone call saying, "my god, we can't, we can't show this. this is way to disturbing and it's off brand." and it was off brand. it's deeply satisfying when we don't get that phone call. those who buy into the notion of japanese woman as shy, giggling, subservient victims of

convention would be confused by tomika. her day job is doing this, and i gather, from what she tells me, that she gets plenty of work. this is naga, invited along to help translate. then there's this man, kinoko hajime, one of the best-known, and most respected practitioners, a master of shibari, the art of ropes, of beautiful knots, of what, for lack of a better word, we call "bondage". so, how big is the sadomasochistic community? how many people are active participants? [ speaking japanese ] >> naga: 100,000 people. >> anthony: a lot. >> naga: a lot. >> anthony: this is shibari. translation -- to bind. and to make things more confusing for those looking for a concise takeaway, a comfortable reaction to what sure as hell looks pretty

disturbing, tomika, who spends most of her time whipping, burning, and generally abusing men, enthusiastically reverses roles in her long-time relationship with hajime. , it looks like a very delicate procedure. does it hurt? or does it feel good? [ speaking japanese ] >> naga: this pain change to the ecstasy. [ speaking japanese ] >> naga: ah, she said when she was tied up, no need to think, just leave it to -- she loves that. >> anthony: performance art, craft, fetish or compulsion. it's an old and shockingly omnipresent feature of japanese popular fantasy culture. magazines, movies, even comic

books, the intricate restraint of a willing victim is, well, it's there, not far from the surface. what percentage of japanese men are interested in tying up women? [ speaking japanese ] >> naga: all of them. >> anthony: all of them. [ laughter ] well then, the question is, how many japanese men like to be tied up? [ speaking japanese ] >> naga: all of them. >> anthony: so, in your experience, all japanese men like to tie women up, but in your experience, all japanese men like to be tied up. you know who likes to be

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>> anthony: i had a colonoscopy just before coming here. it was far more enjoyable. i often found myself thinking longingly of that comfy table. gentle probing of trained rubber gloves. the slow drip of opioid

synthetics into my bloodstream. ah, good times. >> chris: over these nine seasons, you've traveled with a number of different people. >> anthony: experiencing a place, whether it's a place my guest is familiar with or experiencing for the first time, you're still seeing it through their eyes in a way that makes the narrative interesting. well, look, everybody loves a buddy picture. you know, if you have a sidekick or a friend, it's half the work. oh, is this at the the island of mr. sang. >> dinh: in ha long bay. >> anthony: oh, my god, look at that. man, it's quite a scene. >> darren: it's pretty, yeah, it's pretty insane. >> andy: he has a cowboy hat on. took us like 10 mintues to get 50 feet. >> anthony: i've lost about eight pounds of dead skin. >> nari: koreans really like the idea of being the optimal cleanliness, you know? >> ruhlman: there we go. this is stop number 1 of 75. >> arzak: you are happy? >> anthony: very. osasuna? >> arzak: osasuna. >> masa: this moment, do not miss this.

then, grab it, right? you eat. see? >> anthony: to victory, ruhlman. victory in our time. or in the case of eric ripert, it's just fun torturing the -- out of him. i mean, for me, endlessly entertaining, making eric uncomfortable around the world. considering how well this life has turned out for you, as a buddhist, does this worry you? >> eric: no, it's good karma from my previous life. >> anthony: isn't that worrying to you? the next life cannot possibly be better than this. it's probably going to suck! >> eric: so, however -- >> anthony: the best case scenario, you know, in our next life maybe, if you get to sit in the sub shop in asbury park, new jersey, that will be the greatest day of your life. >> eric: you are a desperate case. i don't know what to do with you. >> anthony: i'm just saying, how much better could it be than this? enjoy every minute of this now, eric. it's spicy. you feel enlightened yet?

you're out of it, man. it's all good, though. it's all good. >> eric: okay. >> anthony: don't say okay, the evening is just beginning. >> xiao: everything you just had was appetizer. >> eric: he's the devil. look at him. >> anthony: my man needs a cleaning, yes, yes. enjoy your therapy. you might wanna put that down. if he hits the sweet spot, just relax, dude. keep your head forward. >> eric: what he's doing it, scraping? >> anthony: well, he has a number of devices. it's a very -- >> eric: but he's using those devices on everybody else here? because -- >> anthony: no, no, no. they're thoroughly sanitized after every customer. oh, yeah, here comes the good part. oh, yeah, that's a rush, right? >> eric: it's like -- >> anthony: the road to enlightenment, right there. >> eric: ah, now the massage. >> anthony: oh, and you might as well straighten out eric's neck while you're at it. >> eric: whoa, don't do that. ah! >> anthony: oops. that didn't sound good. >> anthony: my relationship with zamir is someway similar to my

relationship with eric on the show. i torture eric, zamir kind of tortures me sometimes. i think the difference is i'm intentionally torturing eric whereas zamir just kind of can't help but get me in a wacky situations. he's always entertaining. it's exhausting. i mean, there's a reason i don't zamir shows every season, because i'm like in recovery after each one. i just want to state for the record, just because you're in the top bunk, that's no indication of any relationship that we may or may not have. >> zamir: you and me have to be very careful when in public. you know, tolerance never existed in russia. >> anthony: well, what about tchaikovsky? he was a great musician who liked to have sex with other men. >> zamir: that's what people are not meant to learn. >> anthony: the idea of running up the steps and disemboweling

royals. i could easily imagine myself doing that. it would not take much convincing. russia is full of characters with murky pasts and shadowy connections. >> zamir: tony! >> anthony: oh -- >> zamir: wow! >> anthony: i guess i'm switching to vodka. zamir, how are you, brother? now, my concern is, you know, back in the day, this place was famous for all of the rooms were bugged. >> zamir: not anymore, i'm sorry. >> anthony: oh, really? i'm really sorry about that. >> zamir: times change. listen, as a born moscowite, i'm trying to be a good patriot, so i really want you to tell me frankly, in a week from now, "zamir, now i understand why stereotypes sometimes send a bad message about russia." >> anthony: i have an open mind. everything's great! russia does anything they want! >> zamir: welcome to russia. nazdarovya. united we stand. >> chef: i prepared today special for you. "russian tapas." with small pancakes, like blinis. >> anthony: nice. >> zamir: nice. >> chef: and astrakhan caviar. looks like winter. >> anthony: i'm hitting the caviar and the blini. >> zamir: oy-yo-yoy.

>> anthony: mmm. >> zamir: maybe some more vodka? what do you think? what is the perception of mr. putin these days? after 14 years, he's in power. >> anthony: my perception? >> zamir: personal. >> anthony: do you really want to hear it? >> zamir: i'm not sure, but let's see. >> anthony: short. i think that's very important, short. he likes to take his shirt off a lot. >> zamir: let's be serious, i mean. >> anthony: he strikes me as a businessman. >> zamir: he is. >> anthony: a businessman with an ego. okay, so he's likeonald trump, but shorter. >> zamir: i think my friend needs some kind of booze. to you, comrade. ooh. i am serious about your one-week stay in russia. i want you to enjoy every minute of it. i hope you'll get something new positive to learn and share around the world. that's my mission.

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>> chris: over the course of all these seasons, there've been plenty of ups and downs and comfortable shoots and some not so comfortable. >> anthony: there have been, you know, some shoots are very comfortable for me.

if i'm staying in the same hotel in rome for ten days while shooting a rome episode, or you know, a major city and i'm staying in one hotel, my thread count has improved over the years. that's comfortable. the other side of the coin would be a long shoot moving around in a place like the democratic republic of the congo, which was a very, very, very, very difficult shoot. wow, nice. >> dan: well, most planes that crash in congo crash because of the weather, right? >> pilot 1: yeah, most of the time, yeah, but -- >> anthony: not us. don't worry. >> crew member: what's up, freddy? >> freddie: they're going to start the engine. >> crew member: they're starting the engine. awesome. it just broke down again. yeah. >> crew member: we now have one hour of daylight left. >> freddy: erik, this ferry cannot move today because now they're closed and they have to be paid tomorrow. >> anthony: soon, i'm frantically trying to rip out the backbone and guts in one go with my bare hands because the

knife ain't shit and it's getting darker and darker, and the damn generator keeps kicking up. and i really need a -- light so i can see what i'm cutting. can't if i can't cut what i can't see. they're not going to eat at all. >> crew member: would you like machete? >> anthony: no, maybe we should figure out how to cook dinner, unless you don't want to eat any dinner. because we are really not going to eat any dinner tonight. okay, i've had a peanut butter and jelly sandwich and i would like to eat. my face hurts. the bab al-azizia -- this is what's left of gaddafi's palace. so when's the last time you were here? >> man 1: last time is when the relution is finishing. stop. stop now. stop now. >> anthony: what? >> man 3: they want us to stop filming right now. >> anthony: okay.

while talking, we didn't notice several pickup trucks of local militia had closed in on us. >> military man: okay. you stop. >> anthony: hey, just relax. this is their turf, or somehow under their control. an argument ensues between our guys and their guys. >> military man: they need an authorization just for this place. [ speaking in arabic ] >> man: they said that you had to delete what you've got. let's leave. >> anthony: okay, let's go. >> man: hold it down. hold it down. hold it down. >> anthony: challenging, but you know every minute that it's rewarding, because you know you're getting good stuff. you're doing something special. >> chris: during the middle of an episode, has there ever been a moment where you've basically said, "i'm done, i'm taking a cab back to the hotel, i'm packing my bags." >> anthony: yeah. with sicily, "parts unknown."

yeah, sicily show, the diving for octopus scene was a genuine, genuine meltdown. it was my birthday. i think it was the last shoot of the season. i'd chosen sicily because we'd already screwed up a sicily show in a previous series, but i thought, you know, it's beautiful, the people are nice, the food's great, it's a good way, you know, to do a chill, easygoing show. and the minute i, you know, that octopus, that dead octopus started hitting the water around me, my sense of rage, of self-disgust and just -- i'm not going to say i had a mental or nervous breakdown, but i came close. and the implication, explicit or not, from some of the people i was working with on th episode, in particular, that i should play along with this horrendous manipulation of

reality, that i should, you know, maybe hook a dead octopus and wag it around and go, "look, he's still peppy, he's still alive, what a triumphant day at sea." when in fact, i wanted to murder everybody involved and then hang myself in the shower. it was a dark place. very dark, low moment. so the plan was we go fishing. we get some fresh octopus, maybe some cuttlefish, explore the bounty of the surrounding waters, all while working on our tans. what else is out there, octopus? >> turi: octopus, and also cuttlefish. >> anthony: i'm thinking, really? are these prime fishing waters? i don't know about this. with all this boat traffic and all these people and so close to the action, i can't see much of anything living down there. >> turi: okay, perfetto. we anchor here. >> anthony: but i am famous for my optimism. so i dutifully suited up for

what was advertised as a three-hour cruise. so i get in the water, and i'm paddling around, and splash. suddenly, there's a dead sea creature sinking slowly to the seabed in front of me. are they kidding me? i'm thinking, can this be happening? but it goes on, one dead cuttlefish, deceased octopus, frozen sea urchin after another, drops among the rock or along the seafloor to be heroically discovered by turi moments later and proudly shown off to camera. like i'm not actually watching as his confederate in the next boat over hurls them into the water one after another. >> turi: how many we have octopus? three? >> anthony: yeah. >> turi: okay. >> anthony: strangely, everyone else pretends to believe the hideous sham unfolding before our eyes, doing their best to ignore the blindingly obvious. >> turi: che colori? eh? >> anthony: for some reason, i feel something snap, and i slide

quickly into a spiral of near hysterical depression. "is this what it's come to," i'm thinking, as another dead squid narrowly misses my head? but there i was, bobbing listlessly in the water, dead sea life sinking to the bottom all around me. you gotta be pretty immune to the world to not see some kind of obvious metaphor. >> turi: buona. i'll have the langoustine lfor you, sir?i. the original call was for langoustine ravioli. a langoustine is a tiny kind of lobster. a slight shellfish allergy rules that out, plus my wife ordered the langoustine. i will have chicken tenders and tater tots. if you're a ref, you way over-explain things. it's what you do. if you want to save fifteen percent or more on car insurance you switch to geico. sir, we don't have tater tots. it's what you do. i will have nachos!

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>> chris: for years, it was the mantra of "less me, more be."

i think it is happening. in fact, i think you did set a record for a string of beautiful imagery with not one word or your yammering on top of it for 4 minutes and 50 seconds. >> anthony: 4 minutes and 50 seconds? >> chris: that's right. >> anthony: that makes me happy. it makes me happy that we push ourselves to do that. i'd much rather just show something and not talk at all and leave people thinking about it. ♪ ♪

♪ ♪ ♪ ♪ ♪

♪ ♪ ♪ ♪

♪ ♪

♪

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>> chris: all right, okay. season ten. >> anthony: season ten. have i made season ten yet, or? >> chris: you have made season ten. >> anthony: it's in the can, or so to speak. >> chris: actually yeah, it's, gonna, yeah it's more than done. it's just premiering. >> anthony: yeah, in that case, i should remember season ten. >> seun kuti: three, four. >> anthony: nigeria, it took us a long time to get here, i don't know why we weren't here before.

but the city of lagos -- 20 million people live here. >> man: lagos is the melting pot of nigeria, of even africa. >> tunti: all kinds of things are happening here, but everything is crammed into this small eco-system. and it works, that's the amazing thing about it. >> kadaria: you see people who make shoes, making watches, creating things and actually selling them. nobody does any one job in this country. >> anthony: i mean, they say you have to have three hustles. >> kadaria: yes. >> anthony: this is a very entrepreneurial society. there's a lot of magical thinking going on. it's mad, it's bad, it's delicious, it's confusing. and i've never seen anything like it. the french alps. lovely italians on one side, but the terrifying swiss on the other. theye close, too close for me, a man with a neurotic childhood fear of alpine vistas, yodeling, even cheese with holes in it.

but my friend eric, i have in recent adventures with him, been unkind. so i thought it was only fair that he get a chance at payback. >> eric: dinner is served! >> anthony: it's a food show, right? well, not really. singapore was like a concept in a lot of ways. if you look at the mix of people, ethnicities, and religions all living in relatively close quarters here, it's a rather extraordinary success story. a place where everything works this well, and a system so seemingly different than the one we are taught to venerate, that's generally confusing. one of the things that was always striking to me was how awesome the food is.

and how enthusiastic and knowledgeable people are about food here. if you're looking for pound for pound most food, best food, most diverse selection of food maybe anywhere in the planet, you are most definitely talking about singapore. >> chris: wait, wait, wait, no. wait, wait, sorry, sorry, sorry, sorry. oman, the girl that recognized you from "the simpsons?" >> anthony: yeah, unusual, right? look, a lot more people watch "the simpsons," i'm sure, than watch my show. >> girl: "simpsons?" i was asking myself that i seen "the simpsons." >> anthony: i was on "the simpsons," yes. >> lady: really? >> anthony: yes, this is the first time i've been recognized from "the simpsons." i'm food bad boy, tony bourdain. there's nowhere i won't go and nothing i won't eat, as long as i'm paid in emeralds and my hotel room has a bidet that shoots warm champagne. i'm here at a singapore street

food market with famous blogging family, the three mouthketeers. >> anthony: spotless, efficient, safe, protected, controlled. a utopian city-state run like a multinational company. welcome to singapore, incorporated. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this