Charlet Duboc

Fewer than 300 people have ever passed.

From barrel aged to lab made: aged whiskey without the wait

Pat O. Brown, CEO and founder of Impossible Foods, was joined by Momofuku founder and chef David Chang—along with Matt Rudofker, executive chef of Momofuku Ssäm Bar, and host Charlet Duboc—to cook the burger to juicy perfection in the MUNCHIES kitchen.

Despite being known for incessant rain, Charlet discovers that in recent years, the Welsh valleys have developed a perfect microclimate for grape-growing.

Charlet travels to the industrial town of Port Talbot to meet Captain Beany at the world’s first Baked Bean Museum of Excellence, which he runs out of his council flat.

Charlet meets chef Hisae Driver to find out how she combines cockles, sewin, lamb, and seaweed with traditional Japanese ingredients to make Welsh sushi, a.k.a. “Wushi.”

After drinking with the rugby girls in Cardiff, Charlet heads to Freshwater West beach for a traditional Welsh breakfast (and hangover cure.)

Best known for unpronounceable town names, Tom Jones, and a sheep population that outnumbers its citizens, MUNCHIES gets to know Wales.

VICE travels to Kuwait to meet the big cat stars of Instagram and learn about the dangers of animal trafficking—for both the pets and their owners.

En Lamborghini med en gepard på forsædet er blevet et almindeligt syn på arabiske Instagram-feeds. VICE undersøger konsekvenser ved den ulovlige dyrehandel - både for dyrene og deres ejere.

Charlet Duboc travels to Seoul to meet stars and fans of a strange phenomenon that is attracting millions of viewers in South Korea: Mukbang.

Charlet Duboc travels to Seoul to investigate the fascinating history and etiquette of soju drinking, and in the process, ends up wildly wasted at karaoke and a silent disco.