Eat Drink Asia

South China Morning Post

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.

  • 45 minutes 28 seconds
    The art of modernising dim sum
    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.
    8 July 2024, 2:00 am
  • 17 minutes 2 seconds
    How overtourism created Bali’s most popular street food, babi guling
    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:
    22 May 2024, 6:30 am
  • 8 minutes 9 seconds
    The Lunar New Year food turning parts of China into a desert wasteland
    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: 
    9 February 2024, 3:04 am
  • 20 minutes 27 seconds
    A centuries-old Lunar New Year treat in Hong Kong
    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: 
    2 February 2024, 12:57 am
  • 21 minutes 43 seconds
    The evolution of sweet and sour pork
    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:
    22 January 2024, 12:13 am
  • 31 minutes 16 seconds
    How KFC became a Christmas tradition in Japan
    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.
    21 December 2023, 9:00 pm
  • 10 minutes 14 seconds
    Fresh ‘Korea wave’ brewing with instant coffee mixes
    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: 
    14 November 2023, 6:30 pm
  • 33 minutes 48 seconds
    The dim sum dishes facing ‘extinction’ in Hong Kong
    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”.
    28 October 2023, 11:00 pm
  • 11 minutes 3 seconds
    Sara Lee pound cake, a staple for the Asian diaspora, crumbles after 50 years
    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:
    20 October 2023, 2:09 am
  • 37 minutes 51 seconds
    Century egg: misunderstood snack a Chinese favourite for 500 years
    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.
    16 September 2023, 11:00 pm
  • 32 minutes 40 seconds
    Understanding 'wok hei', the breath of the wok
    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.
    30 June 2023, 1:10 am
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