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Llewellyn Cheung
Senior Video Producer
Llewellyn is the lead video producer of SCMP's video series Eat Drink Asia. He joined the Post after completing his master's of journalism from the University of Hong Kong. He was previously a freelance video journalist at AFP. Before that, he was an in-house director at a video production house in Macau.
Nomadic tribes from Mongolia once created one of the largest empires in the world. That empire is long gone, but hundreds of thousands of nomads still live in the Mongol heartlands today. From the design of their homes to the way they eat, their nomadic lifestyle is unique in many different ways. In this episode of Eat Drink Asia, Post reporter Lisa Cam visits a nomadic community in Mongolia’s Orkhon Valley to learn about their way of life and takes in a Naadam sports festival to discover how the community celebrates their traditions with an authentic Mongolian feast.
Situated in the Eastern Himalayas, the kingdom of Bhutan has become synonymous with serenity and spirituality. People outside Bhutan have given the country many names, such as “happiest country in the world” or “last Shangri-la”. Bhutan authorities have not focused on measuring economic growth with an index like gross domestic product (GDP), choosing instead tallying Gross National Happiness (GNH) to highlight the importance of sustainability, well-being and culture. In this episode of Eat Drink Asia, Post reporter Lisa Cam visits Bhutan to learn how this philosophy translates into everyday life, and finds out how locals are preserving and promoting their traditional culture through food.
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Cantonese cuisine has countless types of noodles that use various ingredients and techniques. The noodle-eating culture in Hong Kong, which historically has been part of the Guangdong region, is heavily influenced by Cantonese cuisine. In this episode of Eat Drink Asia, Post reporter Lisa Cam visits chefs and noodle-makers in the city to learn about the various types of noodles for different dishes. She also looks at how local businesses are preserving traditional noodle-making techniques while also coming up with new creations. This episode of Eat Drink Asia is made with support from Cathay Pacific. Listen to the podcast: https://sc.mp/7ck6g
Hong Kong-style baked goods such as the pineapple bun and egg tart are widely celebrated among locals and tourists. Other pastries such as the cocktail bun and the sausage bun are less popular, but are staples in local breakfast culture. These beloved snacks are uniquely Hong Kong, but the story of how they were created involves the city’s history of colonisation, migration and war. In this episode of Eat Drink Asia, Post Reporter Lisa Cam visits chefs and bakers to find out how bakeries in Hong Kong learned from different cuisines across the world to create baked goods with a distinct local identity. This episode of Eat Drink Asia is made with the support of Cathay Pacific. Listen to the podcast: https://sc.mp/lx5hb
From takeaway shops to Michelin-starred restaurants, sweet and sour pork is globally one of the most iconic and beloved food items in Cantonese cuisine. Post reporter Lisa Cam visited some of Hong Kong’s top Chinese restaurants to learn about the history of sweet and sour pork, how chefs from different Chinese regions and Western countries interpret the dish, and how the dish became one of the most popular Chinese food items in Chinatowns around the world. Listen to the podcast: https://sc.mp/086271
Hong Kong has long been known as a place to find excellent traditional dim sum, but some innovative chefs in the city are reinventing the centuries-old Chinese cuisine using ingredients and culinary techniques from around the world. In this episode of Eat Drink Asia, Post reporter Lisa Cam talks with some of the most creative chefs in the city to discover the secrets to their revolutionary versions of familiar small-plate dishes. This episode of Eat Drink Asia is made with the support of Cathay Pacific. Listen to the podcast: https://sc.mp/jry1c
Babi guling is one of the most iconic dishes in Balinese cuisine. Late celebrity chef Anthony Bourdain once called it "the best pig" he had ever tasted. The traditional pork roast that is synonymous with the popular Indonesian tourist destination is deeply rooted in the island’s culture and religion. In this episode of Eat Drink Asia, Post reporter Lisa Cam travels to Bali in search of the best babi guling, and explores the impact of tourism on the local-heritage pigs traditionally used to make the dish. Listen to the podcast: https://sc.mp/9gxbs
How bad is the situation for these residents, and what hope do they have for the future?
