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Bob Blumer’s World’s Weirdest Restaurants is returning for another season and he’s hosting a dinner to preview some of the new episodes. Remembering how much fun it was the last time, I accepted the invitation and went to the dinner with JN.

Season 2 of World’s Weirdest Restaurants

It was held at the Electric Owl on Main Street, and greeting us at the table was a headlamp. Ahh we know we’re in for some fun!

Headlamp waiting at the table

Bob Blumer came on stage and gave us a brief introduction. Once again we would have a 4-course dinner that was inspired by some of the restaurants Bob visited. Before each dish was served, we got to view the segment of the featured restaurant.

First up, a restaurant in Bangkok, Thailand, where its chickens are set on fire, catapulted through the air, and skewered on a server’s spiked helmet while they ride a unicycle. Yes, you read it right. This does exist somewhere. Our first course was the Pok Pok Chicken with Green Papaya Salad. The chicken was well-seasoned and juicy. The green papaya salad had a bit of heat but it was just right and was a refreshing start of the meal.

Pok Pok Chicken

Bob invited a guest on stage to demonstrate how the chicken is served on the spiked helmet. I have great respect for the servers at that Thai restaurant for being able to pull it off. It was tough!

Bob and the Flying Chicken

The next dish was inspired by a Ukrainian restaurant/museum. It’s not an ordinary museum; it’s a salo museum. Salo is a traditional Eastern European food consisting of cured slabs of fatback. In other words, pork fat. The restaurant moulds sculptures using salo and serves every dish with it. Wow – is this what we’re having?

Arriving at the table was Fresh Oyster, Pork Fat (super fatty bacon) on Crouton, and a shot of Horseradish Vodka. According to Bob, Ukrainians like infusing vodka with fresh horseradish. Yikes, it’s like drinking liquid horseradish. As much as I enjoy my liquor, horseradish isn’t a flavour that I like very much.

Raw Oyster with Pork Fat on Crouton; Horseradish Vodka

Then Bob took the flying chicken idea to the next level – flying pig. OK, maybe not.

Bob attempts Flying Pig

The third course took us to Germany, where Bob dined in an underground mine. With that, we were served Pork Chop with Roasted Purple Potatoes, in a container that was similar to what they use at the mine restaurant.

Pork Chop, Roasted Purple Potatoes, Sauerkraut

And you guessed it! Lights were off, and we ate in darkness. The only glimpse of light was the headlamps on the table.

Eating in the dark

Lastly, we saw a segment about a Mexican Lucha Libre wrestling ring/restaurant in Paris. Who knew such place exists in France?! And out come Chilango!! Who’s Chilango? You will need to watch that episode to find out.

Chilango!!

Our dessert was Mexican Churro with Chocolate Sauce. It was warm and dusted with cinnamon sugar. I like that it’s not a heavy dessert and it made a great end to our meal.

Churro with Chocolate Sauce

Season 2 of the World’s Weirdest Restaurants premieres on Food Network Canada on Monday, June 17 with back-to-back episodes at 6pm and 6:30pm PST.