Signature Dish

Host Seth Tillman heads to Astoria, a Sichuan restaurant in Washington, DC's Dupont Circle neighborhood. Chef/Owner Devin Gong demonstrates how to make water-boiled fish, a classic Sichuan dish known for its spicy and flavorful profile. The fish, marinated in salt, pepper, gin, and aromatics, is poached in a flavorful broth and topped with pickled chilies, cumin, garlic, and scallions.

Host Seth Tillman visits Andy's Pizza in Washington, DC, where Chef Andy Brown demonstrates how to make their signature burrata margherita pizza. Andy emphasizes the importance of quality ingredients. The pizza is baked in a stone conveyor oven at 700 degrees for a crispy crust. Andy finishes the pizza with fresh basil, burrata, extra virgin olive oil, and Parmigiano Reggiano.

Host Seth Tillman heads to Le Mont Royal, a French Canadian restaurant in Washington, DC's Adams Morgan neighborhood to meet Chef Bart Hutchins. Bart demonstrates how to make poutine -- French fries topped with cheese curds and gravy -- with a twist. Chef Bart's addition of chanterelle mushrooms sautéed with garlic, shallots, and white wine add rich flavor to the classic Montreal food.

Sometimes, the best food can be found after hours. The late-night food scene in D.C. is on display as Seth Tillman visits Le Mont Royal for Montreal-inspired poutine. Next, he heads to Astoria on 17th Street for a spicy Sichuan water-boiled fish and a delicious burrata margherita pizza from Andy’s Pizza in Shaw.

Seth Tillman heads to Egg Karne, a Filipino-American fusion restaurant in Herndon, VA. Owner Alvin Barnuevo demonstrates how to prepare an ube burger, a Filipino-inspired dish featuring a bun made from ube, a purple sweet potato. Chef Alvin prepares the ube batter and cooks it on a grill along with homemade longanisa patties. The burger is assembled with cheese, fried eggs, and powdered sugar.

Seth Tillman heads to Hiraya on H St., NE in Washington, DC. There, Executive Chef Julie Cortes introduces their unique take on a Filipino adobo, which uses duck confit instead of a more traditional meat. Chef Julie demonstrates the cooking process, including sautéing garlic, preparing the adobo sauce with Filipino soy sauce, coconut vinegar, and duck stock, and searing the duck breast and legs.

A mosaic of flavors and techniques are in store as host Seth Tillman visits Filipino restaurants in the D.C. area. Hiraya on H Street mixes unique flavors in its adobo duck confit. An ube breakfast burger at Egg Karne in Herdon, VA puts a spin on a familiar favorite. F&F Filipino Fusion in Chantilly, VA offers bangus sisig, the national fish of the Philippines cooked with French techniques.

At F & F Filipino Fusion in Chantilly, VA, Chef/Owner Irene Bautista Cuison introduces Seth Tillman to bangus sisig -- a dish featuring the national fish of the Philippines prepared with a French influence. She sears the bangus with butter, debones it, and mixes it with shallots, ginger, garlic, lemon juice, and capers. The dish is garnished with skin, sunny-side-up eggs, and served with rice.

Host Seth Tillman explores the vibrant and diverse flavors of South America, beginning at Fire Pit Brazilian BBQ in Rockville, MD, where juicy picanha steak is on the menu. Next, the nikkei ceviche at Arlington, VA’s Inca Social wows diners by breaking down a whole tuna. The journey concludes in Wheaton, MD with Kantutas' silpancho, a Bolivian feast piled high with steak, eggs, rice and potatoes.

Host Seth Tillman heads to Kantutas, a Bolivian restaurant in Wheaton, Maryland, where co-owner Maria Peredo introduces Seth to the Bolivian food silpancho. Silpancho is a hearty meal of beef and eggs from the Bolivian city of Cochabamba.

Host Seth Tillman heads to Fire Pit Brazilian BBQ, a barbecue trailer to explore some of Maryland's best Brazilian barbecue. Pitmaster and Owner Gui Gonzalez showcases the preparation and grilling of picanha, a prized cut of Brazilian barbecue.

Host Seth Tillman heads to Inca Social, a Peruvian restaurant in Arlington, Virginia. There, he meets co-owner Fito Garcia and executive chef/co-owner Michael Ciuffardi, who show him how to make the Latin restaurant's unique dish: Nikkei ceviche, a seafood dish which combines Peruvian and Japanese influences.