Eat Drink Asia

By: South China Morning Post
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  • Summary

  • Eat Drink Asia is an award-winning podcast by the South China Morning Post that deep dives into the forgotten history of some of Asia's most popular dishes that have gone global. Discover the human story behind some of Asia's most loved foods, drinks and condiments with SCMP journalists, as they speak with chefs, restaurateurs and food experts from across the region.
    © 2022 South China Morning Post Publishers Limited. All Rights Reserved.
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Episodes
  • The world of Hong Kong noodles

    The world of Hong Kong noodles
    Aug 19 2024
    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 mins
  • Hong Kong bakeries 101

    Hong Kong bakeries 101
    Jul 31 2024
    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 mins
  • The art of modernising dim sum

    The art of modernising dim sum
    Jul 8 2024
    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 mins
Social Sciences
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