Eat Drink Asia
By South China Morning Post
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Category: Food
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Subscribers: 45
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Episodes: 66
Description
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.
| Episode | Date |
|---|---|
|
The complex flavours of the ‘happiest country’ on Earth
|
Nov 05, 2024 |
|
The world of Hong Kong noodles
|
Aug 19, 2024 |
|
Hong Kong bakeries 101
|
Jul 31, 2024 |
|
The art of modernising dim sum
|
Jul 08, 2024 |
|
How overtourism created Bali’s most popular street food, babi guling
|
May 22, 2024 |
|
The Lunar New Year food turning parts of China into a desert wasteland
|
Feb 09, 2024 |
|
A centuries-old Lunar New Year treat in Hong Kong
|
Feb 02, 2024 |
|
The evolution of sweet and sour pork
|
Jan 22, 2024 |
|
How KFC became a Christmas tradition in Japan
|
Dec 21, 2023 |
|
How instant coffee became the hottest Korea-wave export
|
Nov 14, 2023 |
|
The dim sum dishes facing ‘extinction’ in Hong Kong
|
Oct 28, 2023 |
|
Sara Lee pound cake, a staple for the Asian diaspora, crumbles after 50 years
|
Oct 20, 2023 |
|
Century egg: misunderstood snack a Chinese favourite for 500 years
|
Sep 16, 2023 |
|
Understanding 'wok hei', the breath of the wok
|
Jun 30, 2023 |
|
The story of dumplings: how a traditional Chinese medicine cure went global
|
Feb 04, 2022 |
|
The great Hainanese chicken rice debate: Singapore vs Malaysia
|
Feb 10, 2021 |
|
Japanese tempura, its Portugese origins and how it became high culinary art
|
Jan 04, 2021 |
|
How tofu made its way to the West
|
Nov 06, 2020 |
|
Hong Kong egg tarts and their medieval English origins
|
Sep 23, 2020 |
|
Xiaolongbao: how soup dumplings went global
|
Aug 11, 2020 |
|
The story behind Oscar-winning film Parasite’s ram-don noodles
|
Jun 15, 2020 |
|
Quarantine Cooking: Instant noodle okonomiyaki
|
Jun 08, 2020 |
|
It’s butter chicken — not curry
|
May 22, 2020 |
|
Quarantine Cooking: Coconut fish stew
|
Apr 30, 2020 |
|
Quarantine Cooking: French onion instant noodle soup
|
Apr 22, 2020 |
|
KFC vs KFC
|
Dec 06, 2019 |
|
Banh mi: where Vietnamese tradition and French colonialism collide
|
Oct 25, 2019 |
|
All about that Spam
|
Sep 27, 2019 |
|
Mooncakes then and now
|
Aug 30, 2019 |
|
The surprising history of Sichuan cuisine
|
Jul 26, 2019 |
|
Sushi did not originate in Japan: how raw fish and rice became a world favourite
|
Jun 27, 2019 |
|
Hot facts about Sriracha sauce, and why you’re saying it wrong
|
May 24, 2019 |
|
History of pad Thai: how the stir-fried noodle dish was invented by the Thai government
|
Apr 27, 2019 |
|
Your ultimate guide to dim sum
|
Mar 30, 2019 |
|
How bubble tea was invented and became a global phenomenon
|
Feb 22, 2019 |
|
Hong Kong's Michelin stars, Italian food and sake
|
Dec 17, 2018 |
|
Bartender Jeff Bell and chef Gray Kunz
|
Nov 15, 2018 |
|
Gordon Ramsay in conversation
|
Oct 19, 2018 |
|
Koreatown, Israeli food at Francis and cart noodles
|
Oct 19, 2018 |
|
Chicken feet, tripe, Chinese tea and chef Julien Royer
|
Oct 19, 2018 |