Episodes

  • 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
    Feb 9 2024
    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 mins
  • A centuries-old Lunar New Year treat in Hong Kong

    A centuries-old Lunar New Year treat in Hong Kong
    Feb 2 2024
    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 mins
  • The evolution of sweet and sour pork

    The evolution of sweet and sour pork
    Jan 22 2024
    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 mins
  • How KFC became a Christmas tradition in Japan

    How KFC became a Christmas tradition in Japan
    Dec 21 2023
    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 mins
  • Fresh ‘Korea wave’ brewing with instant coffee mixes

    Fresh ‘Korea wave’ brewing with instant coffee mixes
    Nov 14 2023
    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 
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    10 mins
  • The dim sum dishes facing ‘extinction’ in Hong Kong

    The dim sum dishes facing ‘extinction’ in Hong Kong
    Oct 28 2023
    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”.
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    34 mins
  • Sara Lee pound cake, a staple for the Asian diaspora, crumbles after 50 years

    Sara Lee pound cake, a staple for the Asian diaspora, crumbles after 50 years
    Oct 20 2023
    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
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    11 mins
  • Century egg: misunderstood snack a Chinese favourite for 500 years

    Century egg: misunderstood snack a Chinese favourite for 500 years
    Sep 16 2023
    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.
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    38 mins