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  • The world of Hong Kong noodles

    The world of Hong Kong noodles
    2024/08/19
    Noodles with wontons, beef balls and shrimp roe as well as boat noodles are classic Hong Kong dishes, but where did they originate? In this episode of Eat Drink Asia, hosts Charmaine Mok and Sam Evans are joined by Post reporter Lisa Cam to discuss how these noodle varieties made their way to Hong Kong. They also make an argument for why noodles are more emblematic of Chinese cultural heritage than rice. This episode is made with the support of Cathay Pacific.
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    39 分
  • Hong Kong bakeries 101

    Hong Kong bakeries 101
    2024/07/31
    Pineapple buns, cocktail buns and egg tarts are among the cornucopia of delectables ready to be sampled at bakeries across Hong Kong. In this episode of Eat Drink Asia, hosts Charmaine Mok and Sam Evans explore the origins of these classic baked goods. They also speak with cookbook author Kristina Cho, who shares tips about making egg tarts at home and explains how Chinese-style bakeries in the United States compare with those in Hong Kong. This episode is made with the support of Cathay…
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    44 分
  • The art of modernising dim sum

    The art of modernising dim sum
    2024/07/08
    The history of dim sum dates back thousands of years, but chefs in Hong Kong are taking the tradition to new heights. In this episode of Eat Drink Asia, hear how some restaurants in the city are putting their own spin on classic dishes. Hosts Charmaine Mok and Sam Evans also sit down with Ho Lee Fook’s chefs ArChan Chan and Winson Yip to discuss the balance between preservation and experimentation when it comes to dim sum food culture. This episode is made with the support of Cathay Pacific.
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    45 分
  • How overtourism created Bali’s most popular street food, babi guling

    How overtourism created Bali’s most popular street food, babi guling
    2024/05/22
    Once described as “the best pig” by the late food legend Anthony Bourdain, babi guling is no longer just a ceremonial dish in Bali. Post reporter Lisa Cam examines how overtourism helped turn the beloved spit-roasted pig into the Indonesian island’s most ubiquitous street food. Read more: https://sc.mp/3lkcz
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    17 分
  • The Lunar New Year food turning parts of China into a desert wasteland

    The Lunar New Year food turning parts of China into a desert wasteland
    2024/02/09
    Black moss is synonymous with Lunar New Year feasts because its name in Cantonese sounds lucky – fat choy being a homonym for “get rich”. However, cultivation of the moss has taken an unfortunate toll on some arid regions of mainland China. Post deputy culture editor Charmaine Mok reports on how overharvesting of black moss has turned some areas into desert. Read Charmaine’s full story: https://sc.mp/ldgag
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    8 分
  • A centuries-old Lunar New Year treat in Hong Kong

    A centuries-old Lunar New Year treat in Hong Kong
    2024/02/02
    Golden oysters are a plump delicacy symbolising prosperity and they adorn many tables at Lunar New Year in Hong Kong. Post reporter Lisa Cam travels to the city’s Lau Fau Shan area to discover how this delicacy is made and why it has been a staple for the local Shajing community. Read Lisa’s full story: https://sc.mp/k4583
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    20 分
  • The evolution of sweet and sour pork

    The evolution of sweet and sour pork
    2024/01/22
    Sweet and sour pork is served around the world to diners who consider it among the most iconic and beloved of Cantonese dishes. Hosts Charmaine Mok and Sam Evans sit down with Post reporter Lisa Cam to discuss its evolution including how it made its way from the Chinese port city of Shanghai to Hong Kong, and around the globe including on the menus of British-Chinese takeaway shops. Read more about sweet and sour pork: https://sc.mp/4xny
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    22 分
  • How KFC became a Christmas tradition in Japan

    How KFC became a Christmas tradition in Japan
    2023/12/21
    American fast food chain Kentucky Fried Chicken or KFC has found its way onto the Christmas dining tables of millions of Japanese families. Hosts Charmaine Mok and Sam Evans explore how this surprising holiday tradition started. They speak with Tokyo-based chef Daniel Calvert, who is currently serving fried chicken at his restaurant and with Susan Jung, who wrote a cookbook about fried chicken in Asia.
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    31 分