TV Notes
'The Layover,' gastrotourism at its best
This new Travel Channel series pops in for short stays
By Tom Conroy, Media Life Magazine
Sometimes the frame of a TV screen can seem like the bars of a zoo cage. It’s fun to get up close to watch the sharp-toothed creatures if we know that they can’t lunge at us.
Anthony Bourdain, the star of the Travel Channel’s new series “The Layover,” is entertainingly snappish on TV, even though (or perhaps because) we can imagine how disagreeable he would probably be as a neighbor or coworker. When he is scornful, as is often the case when he serves as a judge on “Top Chef,” it’s nice to know we’re safe from his sarcasm. When he is pleased, his enthusiasm feels real.
In the first episode of “The Layover,” which airs next Monday at 9 p.m., Bourdain visits a place he likes a lot, Singapore, where he tries to cram as much tourism as he can in the space of a theoretical layover between flights. The result is top-quality armchair travel journalism. It both inspires the desire to travel and partially satisfies it.
The premise of the show, however, is a bit of a sham. In each episode, Bourdain will arrive at an airport and then head out to explore the city for between 24 and 48 hours. Anyone who has a layover that long needs to learn to double-check his or her itinerary before clicking “purchase.” But the show is filled with appealing places to eat, relax or sightsee that would be doable in a more plausible four-to-eight-hour time frame.
In the premiere, Bourdain has 30 hours to explore Singapore, an island city-state that’s manageably small. Unlike most travelers, he has the advantage of having local friends or former business associates who are willing to take time to show him around.
One food expert takes Bourdain to Singapore’s hawker centers, where what would be street vendors in most Asian cities are concentrated in open-air stalls. One can sample the varied cuisines without worrying too much about food poisoning. (Even Bourdain’s hotel, which is part of an international chain, has food stands inside.)
Singaporean culture and cuisine combine Chinese, Indian and Malay influences, among others. Bourdain’s pleasure in being thrown into the mix is contagious. For a gastrotourist, he says, Singapore is “probably the best place you can go for maximum bang in minimum time.”
The high-end restaurants also offer tantalizing mixtures. One of the owners of an Italian-Japanese place refers to its cuisine as “confusion.”
Though the premise of the show is a little fake, Bourdain takes it seriously. Arriving at the airport after a 17-hour flight from New York, he takes a cab straight to his hotel, where, in what he admits is an atypical travel experience, he gets the presidential suite.
Although he says he’d rather take a nap, he heads straight out to start eating. His willingness to continue to sample foods is astonishing.
At one point, he says he would like to change his smelly shirt but that would make “continuity” difficult. This is a nice acknowledgment that reality shows often present scenes out of sequence.
The usual take on Singapore is to decry its order, cleanliness and modernity. Perhaps simply because he enjoys being a contrarian, Bourdain praises the city for those same things.
He tells a local that since he usually works indoors, the relentless construction hasn’t destroyed any sights that he was particularly fond of. He mocks a guidebook for pointing out that Singapore has laws against littering — as if other places were pro-littering.
Bourdain makes a convincing case that it’s not worth the trouble to drag oneself to Raffles Hotel to get the obligatory Singapore sling, but he does recommend the popular river tours. One insight is uncharacteristically banal: He points out twice that if a restaurant is filled with locals, it’s probably a good bet.
In another example of information we don’t need, Bourdain delivers a long riff about the dangers of eating airline or airport food when one is going to be stuck on a plane for a long time.
When Bourdain finally returns to the airport for his flight out, we learn that it would be a great place to be stuck for a short layover: Besides a variety of “edible food,” the airport features a free movie theater, free Internet access, a swimming pool and massages.
Bourdain would be the first to say that we folks at home shouldn’t try this kind of tourism marathon ourselves. Thanks to the “The Layover,” we don’t have to.
THE LAYOVER
Premieres Monday at 9 p.m. on The Travel Channel
http://www.medialifemagazine.com/art...-its-best-.asp
'The Layover,' gastrotourism at its best
This new Travel Channel series pops in for short stays
By Tom Conroy, Media Life Magazine
Sometimes the frame of a TV screen can seem like the bars of a zoo cage. It’s fun to get up close to watch the sharp-toothed creatures if we know that they can’t lunge at us.
Anthony Bourdain, the star of the Travel Channel’s new series “The Layover,” is entertainingly snappish on TV, even though (or perhaps because) we can imagine how disagreeable he would probably be as a neighbor or coworker. When he is scornful, as is often the case when he serves as a judge on “Top Chef,” it’s nice to know we’re safe from his sarcasm. When he is pleased, his enthusiasm feels real.
In the first episode of “The Layover,” which airs next Monday at 9 p.m., Bourdain visits a place he likes a lot, Singapore, where he tries to cram as much tourism as he can in the space of a theoretical layover between flights. The result is top-quality armchair travel journalism. It both inspires the desire to travel and partially satisfies it.
The premise of the show, however, is a bit of a sham. In each episode, Bourdain will arrive at an airport and then head out to explore the city for between 24 and 48 hours. Anyone who has a layover that long needs to learn to double-check his or her itinerary before clicking “purchase.” But the show is filled with appealing places to eat, relax or sightsee that would be doable in a more plausible four-to-eight-hour time frame.
In the premiere, Bourdain has 30 hours to explore Singapore, an island city-state that’s manageably small. Unlike most travelers, he has the advantage of having local friends or former business associates who are willing to take time to show him around.
One food expert takes Bourdain to Singapore’s hawker centers, where what would be street vendors in most Asian cities are concentrated in open-air stalls. One can sample the varied cuisines without worrying too much about food poisoning. (Even Bourdain’s hotel, which is part of an international chain, has food stands inside.)
Singaporean culture and cuisine combine Chinese, Indian and Malay influences, among others. Bourdain’s pleasure in being thrown into the mix is contagious. For a gastrotourist, he says, Singapore is “probably the best place you can go for maximum bang in minimum time.”
The high-end restaurants also offer tantalizing mixtures. One of the owners of an Italian-Japanese place refers to its cuisine as “confusion.”
Though the premise of the show is a little fake, Bourdain takes it seriously. Arriving at the airport after a 17-hour flight from New York, he takes a cab straight to his hotel, where, in what he admits is an atypical travel experience, he gets the presidential suite.
Although he says he’d rather take a nap, he heads straight out to start eating. His willingness to continue to sample foods is astonishing.
At one point, he says he would like to change his smelly shirt but that would make “continuity” difficult. This is a nice acknowledgment that reality shows often present scenes out of sequence.
The usual take on Singapore is to decry its order, cleanliness and modernity. Perhaps simply because he enjoys being a contrarian, Bourdain praises the city for those same things.
He tells a local that since he usually works indoors, the relentless construction hasn’t destroyed any sights that he was particularly fond of. He mocks a guidebook for pointing out that Singapore has laws against littering — as if other places were pro-littering.
Bourdain makes a convincing case that it’s not worth the trouble to drag oneself to Raffles Hotel to get the obligatory Singapore sling, but he does recommend the popular river tours. One insight is uncharacteristically banal: He points out twice that if a restaurant is filled with locals, it’s probably a good bet.
In another example of information we don’t need, Bourdain delivers a long riff about the dangers of eating airline or airport food when one is going to be stuck on a plane for a long time.
When Bourdain finally returns to the airport for his flight out, we learn that it would be a great place to be stuck for a short layover: Besides a variety of “edible food,” the airport features a free movie theater, free Internet access, a swimming pool and massages.
Bourdain would be the first to say that we folks at home shouldn’t try this kind of tourism marathon ourselves. Thanks to the “The Layover,” we don’t have to.
THE LAYOVER
Premieres Monday at 9 p.m. on The Travel Channel
http://www.medialifemagazine.com/art...-its-best-.asp










![Downton Abbey: Season 2 (Original U.K. Edition) [Blu-ray]](http://cdn.avsforum.com/9/99/50x50px-ZC-9954007b_B005Q1W0ZQ-51asHaQkplL.jpeg)

![Masterpiece Classic: Downton Abbey Season 1 [Blu-ray]](http://cdn.avsforum.com/1/11/50x50px-ZC-1155d4a9_B004FM2ENU-51zxM5lqY2L.jpeg)











Actually, FOX has to be happy - they get to enjoy Tebow-mania.
