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.

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…

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.

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

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 

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 

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

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.

South Korean exports of coffee mixes and instant coffee sticks have risen as the world’s K-drama fans react to seeing the products featured on TV series such as Moving, Vincenzo and My Mister. This Post story, reported by Kwak Yeon-soo and narrated by Charmaine Mok, explores how entrepreneurs in South Korea and the US are remaking the humble product into something that is now contributing to hallyu or the “Korean wave”. Read Yeon-soo’s article here: https://sc.mp/2ecl 

Classic dishes including siu mai and har gow can be found in nearly every dim sum restaurant around the world. But where can you find quail egg siu mai, soup dumplings and preserved sausage buns? Journey with hosts Charmaine Mok and Sam Evans to find out why these varieties of dim sum are endangered. Post reporter Lisa Cam has the story of a labour shortage the industry faces, and how a restaurant in Hong Kong is trying to revitalise these dishes before they go “extinct”.

Frozen Sara Lee pound cakes could soon become harder for fans to find after the Australia-based manufacturer went into voluntary administration on October 17, 2023. Post Deputy Culture Editor Charmaine Mok muses about how the ready-to-eat dessert has been a staple found in the freezer compartments of many Asian families for years, even making an appearance on the popular Netflix show Beef.  Read Charmaine’s full story here: https://sc.mp/7em1  Read the latest updates on Sara Lee here: https:/…

Century eggs are often portrayed in the West with a tinge of disgust, but Charmaine Mok and Sam Evans are on a mission to demystify the traditional Chinese snack. Post reporter Lisa Cam also joins the Eat Drink Asia hosts on a journey to discover three Cantonese dishes made with century egg and crack open secrets about their health benefits linked to traditional Chinese medicine.

Wok hei is what differentiates an ordinary stir-fried dish from a perfect one. Hosts Charmaine Mok and Sam Evans speak with Post reporter Lisa Cam to discuss the art and science behind wok hei, and why it has become so beloved among Cantonese food fans. Hear from the cookbook author who first translated wok hei into English, and a Hong Kong chef who is breaking barriers by wielding the wok.

An SCMP archive special: the story of dumplings is the story of the globalisation of Chinese cuisine - take the journey from Beijing to Shanghai, Hong Kong and down the ancient Silk Road to discover who invented them - and how a traditional Chinese medicine cure evolved into a meal enjoyed around the world. Interviewees: Lu Hongbin; Du Yichu restaurant, Beijing; Hu Wei-I, Wan Shou Zai restaurant, Shanghai; Wang Hong Chun, Ah Cun Shandong Dumpling, Prince Edward; Dr Dai Zhaoyu, senior lecturer,…

Is this poached chicken dish served with various condiments originally from Singapore or Malaysia? It's a question that stirs up quite a debate between these two countries where eating and criticising the other side’s cuisine are national pastimes. In this episode we trace the origins of Hainanese chicken rice and find out how there's a lot more that goes into making this succulent dish fragrant and flavourful than meets the eye.  

Tempura is an ubiquitous Japanese dish, with seafood or vegetables  coated in batter and deep-fried. But did you know that tempura originated in Portugal? Bernice and Alkira trace its origins back to the 16th century when Portuguese missionaries sailed to Japan and traded guns, tobacco and flour. They taught the Japanese how to use the flour to make tempura. It has since evolved into a high culinary art form in Japan. Featuring chef Eisaku Hara of Uchitsu Tempura, chef Rodolfo Vicente of Casa…

Before plant-based meats and oat milk there was tofu. It's a popular staple in Asian cooking that was first written about before the Sung dynasty in 960 AD. Bernice Chan and Alkira Reinfrank look at how tofu made its way to America in three waves that started with Benjamin Franklin, Asian immigrants in the 1800s, and finally during the hippie counterculture in the late 1960s. Featuring Renee So of Kung Wo Tofu Factory, Jenny Yang of Phoenix Bean in Chicago, Bill Shurtleff, founder and president…

Cantonese egg tarts are hard to resist with their silky egg custard filling and flaky pastry crust. Found in bakeries and eaten at the end of dim sum, the egg tart is a sentimental dessert in Hong Kong and across southern China, but its roots are not native to the region. It’s believed the British first brought custard tarts to southern China in the 1920s, where local chefs adapted the recipe before it was brought to Hong Kong. To uncover the full history of the egg tart we travel all the way…

Xiaolongbao - or soup dumplings as they are known in the West - are delicate parcels of pork and broth that are served piping hot in a bamboo steamer. In this episode Alkira Reinfrank and Bernice Chan uncover the origins of this golf-ball sized dumpling, tracing it back to a district on the fringes of Shanghai, China. They speak to the daughter of a xiaolongbao master to find out what makes the perfect soup dumpling, and find out how Din Tai Fung began in Taiwan selling cooking oil then made…

Jjapaguri, or ram-don, as it is known in the Academy award-winning movie Parasite, is a super easy and cheap dish that simply mixes two kinds of instant noodles together. In this episode of Eat Drink Asia, we look into the food references in the film and how a dish only known to Koreans quickly became something global audiences salivated over.

Vicky Cheng, chef and owner of one-Michelin-starred VEA tells us how to turn a humble pack of instant noodles to a glorious okonomiyaki — a classic Japanese pancake.

As popular and ubiquitous as curry is around the world, the word ‘curry’ doesn’t actually exist in India. In this episode we look into butter chicken – not curry – a dish that balances the smokiness of the meat and the silkiness of the sauce like no other. We traced it back to the grandson of the inventor of this iconic dish, who told us its origin story of hard work, resilience, and hope. Sound effects from Klankbeeld, digifishmusic, SoundLover16 on Freesound.org.

This is a quick coconut fish stew recipe that will make you look like the chef of the house. It's shared by chef Palash Mitra, who helms the Michelin-starred restaurant New Punjab Club in Hong Kong. How to make it: Cut the fish into manageable pieces and season with salt, turmeric, crushed peppercorns, and curry leaves (optional). Heat some coconut oil and add in mustard seeds, chopped shallots, tomatoes, and a bit of ginger. Sautée till transparent and add the fish, lightly fry and…

Listen to top chefs in Hong Kong describe how they cook their favourite comfort dishes at home. Today's recipe from chef Barry Quek only requires three ingredients: instant noodles, an onion, and a hard cheese, like cheddar or parmesan. How to make it: Slice about half an onion into thin slices then heat oil in a pot and saute the onions until they turn light brown, about 10 minutes. Add the seasoning packet from the instant noodles and stir for about a minute then add enough water to cook…

When it comes to fried chicken, almost every country has their own take on it. The Philippines has Jollibee, South Africa has Nando’s, Japan has Karaage... but no country has made the competition more intense than South Korea. So for today's episode, we are going to take a look at two equally iconic KFCs — Kentucky fried chicken and Korean fried chicken. How are they made? How did they influence each other?  And we are looking further than that — to the Korean war, the first cookbook…

The dish was born in a time when Vietnamese weren’t even allowed access to wheat flour, making it hard to imagine the sandwich would become world famous.

American icon became popular during the war and managed to stick around.Your junk email is named after the canned meat, by the way.

We tried KFC’s spicy chicken mooncakes so you don’t have to.From the end of the Yuan Dynasty to modern Hong Kong, mooncakes have been the bearers of political messages.

Bernice Chan and Alkira Reinfrank analyse the cultural appropriation, and fascinating history, of Sichuan cuisine. They delve into the chemistry of the Sichuan pepper and unpack the components of a traditional meal.

It turns out that early sushi was not about rice. And it originated from the Mekong, not Japan.

Plot twist: The rooster sauce was created by a Vietnamese refugee, but is American-made, and Thai-inspired.

The complex origin and nationalist agenda behind the iconic Thai noodle dish.

A journey into the history and culture of dim sum – why it’s served on trolleys, what the path to becoming a dim sum chef is like, and the painstaking work behind a simple har gau.

Where did bubble tea begin - and why has it become so popular - we deep dive into this chewy drink made for Instagram.

Michelin announcement sees fine dining French restaurant Caprice get back its third star, and the British chef gives us some quick dinner solutions.

An in-depth chat with career bartender (and 2017 American Bartender of the Year) Jeff Bell from the famous PDT bar in New York, upon opening the Hong Kong edition of PDT at the Mandarin Oriental; and Singaporean-born Swiss chef Gray Kunz, who has been cooking and operating restaurants in Hong Kong since the 1980s, talks about telling the story of Singapore and Asia through his food at Cafe Gray Deluxe in the Upper House in Hong Kong.

Sit down with Bernice Chan and Alkira Reinfrank for an in-depth chat with Gordon Ramsay, perhaps better known as the profane, short-tempered TV chef on reality programs like Hell's Kitchen, MasterChef and Kitchen Nightmares. Upon the opening of his latest restaurant in Hong Kong he talks about his aborted football career, the influence of his mother upon his cooking, and his pride in guiding the careers of young chefs.  

In this episode Bernice Chan and Alkira Reinfrank visit Hong Kong's own 'Koreatown' and taste local versions of classic Korean street food; talk about the pressures of running the hottest restaurant in town with James Ward, owner and operator of Francis in Wan Chai; and Bernice continues her mission to educate Alkira about Hong Kong's local cuisine - this week it's a feast of pig's blood, intestines and liver. Guest producer: Kyungmin Cho Follow us on Twitter: Bernice Chan @beijingcalling …

Bernice Chan and Alkira Reinfrank talk about what Anthony Bourdainmeant to Hong Kong and Asia; sample Cantonese favourites chicken feet and tripe; talk with a Chinese tea sommelier, drink milk tea in Sham Shui Po and discuss fine dining with chef Julien Royer, head chef and owner of Odette in Singapore. Follow us on Twitter: Bernice Chan @beijingcalling Alkira Reinfrank @alkirareinfrank