>> david: this is my uncle anthony. this is mari. >> anthony: how you doing?e's more koreans right here. >> man: here's more koreans. >> anthony: some friends of cho seem to favor this place. they are a thirsty and diverse bunch. >> anthony: i'm asking everybody -- stress position as a child? did, did you have to do the, uh, knees forward? >> man: oh, you know about this. >> anthony: it went right in, right into it. stress positions? >> woman: oh, we did that. >> anthony: you did that? see? >> man: there's this, too. >> anthony: the speed with which they assume the position. [ laughter ] >> man: you had to hold a bucket over your head with water. >> anthony: water? wow. what if your arms get tired? >> man: they make you do it again another 45 minutes to an hour, you know? the whole thing is doing it again. >> anthony: look, i'm not korean. i'm not asian. i'm a white boy from the suburb. but i noticed something over time in my k-town adventure. similar anecdotes, you might say. >> man: you know, they've done this quite a bit. so they came up with a new one. >>

uncle, he's the laap master. they win laap competitions. >> anthony: oh yeah? >> andy: they're killing it. mily. the woman who just took our order, her family and her husband, who's the guy who's the cashier, the uncles, the aunties, when it gets really busy, the rest of the family comes and helps. >> anthony: you famously said that you hate the word "authentic". what does that word mean? >> andy: depends on the context. if you're in the united states and you say a traditional, authentic thai restaurant, to me that has come to mean a standard thai restaurant in america. that menu. when you come here, authentic is, if you're the daughter of the woman who made this, then to you this is the most authentic version of that dish. if you're from nan provence, you still make laap but it doesn't taste like this, a little bit different. >> anthony: this laap is amazing. friday night in chiang mai comes alive. >> man: thailand, we will come. we love you. >> anthony: andy has promised a compressed eating and drinking grand tour of the city, a bounce by tuk tuk from one place to the other until we simpl

anthony: the -- the bread? >> man: the bread is from the uncle. ausages. >> anthony: and this cheese? [ man speaking italian ] >> anthony: and what do you call these? [ anthony speaking italian ] >> man: they carry it on a -- just uh, on a pan. >> anthony: right. beautiful. mm. that's good. >> man: oh, the best moment of the day. >> anthony: indeed. oh yeah. >> man: what you think about this cheese? >> anthony: it's good. but for me, the ricotta is really good. >> man: i think it's a complete country, this place. you discover sicily, and expect that -- i think that very few people know this is incredible. even the bread, the old lady she made. >> anthony: ah. you think of sicily, you think of family, you think of food. this is more like it. iit was the last song of theh my brnight. it felt like my heart was skipping beats. i went to the er. they said i had afib. afib? what's afib? i knew that meant i was at a greater risk of stroke. i needed answers. once i got the facts, my doctor and i chose xarelto®. xarelto®. to help keep me protected from a st

>> anthony: hamdan al saqri, his father ali, and his uncle halal, come from a very long line of harda tribal area of ancient villages and terraced farm land -- which have produced pomegranate, nuts, and dates, the premier cash crops of oman for many centuries. but, like so many places i go, so many traditional agricultural communities, the young men and increasingly the women are looking elsewhere beyond the farm to seek higher education and opportunity in the city. >> anthony: this is a common story, i mean the young men, they go to university, you know? there, because you know the future and i want to get a good job. >> anthony: many young omanis study abroad, they study in america or england, but most of them seem to come back. >> hamden: they're only going outside to study and get something. that thing, you want to return back to your country. i've grown up in this village, it's something simple and i really miss it. >> anthony: muscat, you don't like it? >> halil: sometimes. >> anthony: it's not a life for you? sometimes? >> halil: sometimes you go there for big shop, malls. >>

i mean, my grandparents and my uncles used to have that lifestyle. exactly like that. >> anthonyynical surf and turf restaurants. we can cash out in two years. no? >> eric: if it is to be here? yeah. i'll do it. >> anthony: you heard it here first. ♪ ♪ ♪ ♪ >>> this story of one man, one chef and a city. also it's about france and a lot of other chefs and a culinary tradition that grew up to change the world. and it's about food, lots of food, sole of the greatest foot on earth

uncle tony. and i know what happens here. >> zack: yeah, so let's -- okay. [ laughter ] >> anthony: jamon, sitting there ready to be carved.e he proposed to my sister. >> anthony: i think that's a completely reasonable policy. [ laughter ] >> anthony: eventually, the appropriate hour for lunch approaches. so, not to embarrass you publicly -- [ maria speaking spanish ] >> anthony: -- but the -- maine is not exactly the mediterranean of america. [ laughter ] let's put it that way. how is he adapting to the spanish lifestyle? i mean, let's face it. he's a maine boy. >> fuen: he's more spanish than me. >> anthony: really? >> fuen: yeah. and, i mean, in the first week he was like, "ah, i don't understand how you guys can take siesta." the week after, "i need a siesta." [ laughs ] >> anthony: it's interesting to see how you've made the transition. cheers. >> pedro: cheers. >> alejandro: cheers. [ maria speaking spanish ] >> anthony: first up, this, bacalao salad -- salt cod, egg, black olives, oranges, tomatoes, dressed in olive oil. remember, this is holy week. maria jose is preparing recipes that go back through the family so