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

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.