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Eat Drink Asia
Join us for an adventure of exploration as we delve into the exciting and diverse world of culture and cuisine on the world's most populous continent. Each episode of Eat Drink Asia focuses on a local dish, ingredient or cooking technique. Our hosts speak with chefs, local cooks, historians, guides and influencers about the origins, evolution, cultural impact and international influence of what Asia brings to the table.
Updated: 30 Nov, 2024
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[1]
Why do stir-fry dishes taste so good with ‘wok hei’?
Wok hei is a term that foodies often use to describe the flavour of a perfect stir-fried dish. The Chinese words, meaning “breath of the wok”, refer to a distinct feature of Cantonese cooking, and being able to whip up wok hei is a benchmark skill many professional chefs strive to acquire. In this episode of Eat Drink Asia, host Lisa Cam speaks with two chefs in Hong Kong to learn about the sometimes elusive art and science behind wok hei and why it has become so beloved with Cantonese food fans around the world. Listen to the podcast: https://sc.mp/9f3e3f
29 Jun, 2023
10:08
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[2]
1,000 years soaked in horse pee? Demystifying China’s century eggs
Full of lead, soaked in horse urine, covered in mud for 1,000 years – these are some of the false myths that have made century eggs one of the most misunderstood ingredients in Chinese cuisine. Today, a huge range of dishes are made around the country using the black, gelatinous eggs. Post reporter Lisa Cam spoke with chefs in Hong Kong to understand the best ways to enjoy this polarising ingredient, and how some chefs are putting a new spin on century eggs with innovative dishes. Listen to the podcast: https://sc.mp/eda1a0
17 Sep, 2023
10:30
[3]
Saving Hong Kong’s ‘endangered’ dim sum
Hong Kong is known as one of the best places in the world to enjoy dim sum, but a small selection of the bite-sized delicacies has been vanishing from menus and dining tables. Post reporter Lisa Cam visited veteran chefs to learn the history of some old-school dim sum dishes. She tucks into the story of how they ended up on the “endangered” menu and why a younger generation of restaurateurs hopes to save them. Listen to the podcast: https://sc.mp/629714
22 Oct, 2023
13:56
[4]
How sweet and sour pork became a Chinatown classic
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
10 Jul, 2024
11:13
[5]
The New Year dish from Hong Kong’s 700-year-old oyster village
Sun-dried golden oysters are a popular and auspicious ingredient in Cantonese cuisine during Lunar New Year, as the pronunciation of “dried oyster” is similar to “good fortune” in Chinese. One of the best places to get golden oysters is Lau Fau Shan in Hong Kong. The area has been famous for oyster farming for 700 years as it sits right at the Pearl River Estuary – where fresh water meets seawater – an ideal environment for oysters to grow. The Post’s Lisa Cam went on a trip to discover the secret behind this beloved ingredient, and find out how it transforms into the highlight of many Lunar New Year dishes. Listen to the podcast: https://sc.mp/e74kq
03 Feb, 2024
12:14
[6]
How tourism is changing Bali’s iconic ‘babi guling’
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
19 May, 2024
13:20
[7]
[8]
Hong Kong’s next-generation dim sum
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
06 Jul, 2024
15:56
[9]
How Hong Kong’s most iconic buns and pastries were born
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
29 Jul, 2024
16:43
[10]
Cantonese noodles 101: the most iconic noodle pairings in Hong Kong
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
17 Aug, 2024
15:49
[11]
What people eat in Bhutan, the world’s ‘happiest country’
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.
21 Sep, 2024
13:40
[12]
The ultimate barbecue feast of Mongolian nomads
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.
20 Oct, 2024
12:42
[13]
Sumo wrestlers’ favourite fish from Fukuoka dissected by chef
When sumo wrestlers go to Fukuoka to fight, they eat longtooth grouper stew. A chef explains why the fish’s flesh is prized – and pricey.
30 Nov, 2024
