Episode 1 - Super Size Surf 'N Turf

This episode explores one of America’s biggest surf ‘n turf restaurants.

Episode 2 - Massive New Mexican

This episode follows the famous ‘Chile’ Twins as they serve up over a thousand of their spiciest dishes.

Episode 3 - Planet Pizza

This episode explores how burgers the size of dinner plates followed by massive 62 inch pizza’s feed a packed Texan crowd.

Episode 4 - King Size Curry House

The Royal Nawaab in Manchester, UK is one of the biggest curry houses in Britain.

Episode 5 - Monster Mardi Gras Mansion

Commander’s Palace, one of the oldest and most iconic restaurants in America is pushed to the limit.

Episode 6 - Cheesecake Castle

Cheesecake fans head to Brooklyn by the thousands for the biggest Cheesecake player in town – the mighty Juniors Restaurant.

Episode 7 - Jumbo Jet Feast

This episode follows the teams at the biggest airline kitchen in the world.

Episode 8 - Fighting Food

One of the biggest US Army bases in the world fights to feed 12,000 hungry soldiers a week.

Episode 9 - Colossal Cruise Ship

In the Caribbean, one of the largest floating kitchens is dishing up fine dining for over three and a half thousand cruise ship passengers.

Episode 10 - Donut Drive Thru

This episode explores a kitchen that makes Donuts so big they use buckets to cut them.

Episode 11 - Mega Truck Stop

Right in the middle of one of America’s largest interstates is the biggest truck stop in the world.

Episode 12 - Vegas Super Hotel

This episode follows the team behind the Bellagio hotel and one of the biggest buffets in the world.

Episode 13 - Vegas Brooklyn Bowl

One of the biggest restaurants in Las Vegas, Brooklyn Bowl, cooks up three thousand plates a night.

Episode 1 - Super Size Surf 'N Turf

This episode explores one of America’s biggest surf ‘n turf restaurants. Just north of Chicago, the heat is on at one of America’s biggest and busiest steak and seafood joints. Bob Chinn’s Crab House cooks up 900 king crabs and 1500 steaks every week, feeding over 12,000 guests.

Since it opened in 1982, Bob Chinn’s has exploded into a 700-seat crab castle, serving up to 4000 starving surf n’ turf lovers daily. But being 800 miles from the nearest ocean, this crack team of crab crackers must arrange a fresh seafood delivery from the airport every day!

To make matters worse, it’s holiday season, and the 130 kitchen staff are bracing themselves for one of the busiest Saturdays of the year. As the crab-crazed crowds descend on the restaurant, the team battles to keep up with the orders of 32oz porterhouse steaks, giant king crabs, and the restaurant’s extraordinary purple paradise pie.

With critical crustacean supplies running out fast, there’s a last minute dash to the airport to stock up on giant king crab - flown in from Alaska!

With the busiest night of the year in full swing, and one meal now leaving the kitchen every 15 seconds, it’s down to the front of house teams to keep the restaurant afloat.

Assistant Producer
Story Researcher
for SBS, Shaw Media, Food UK, FYI
Distributed by TCB