Situated in the eastern Himalayas, the kingdom of Bhutan has become synonymous with serenity and spirituality. In this episode of Eat Drink Asia, Post reporter Lisa Cam visits Bhutan to learn how locals preserve and promote their traditional culture through food. Read more: https://sc.mp/vyukv

Noodles with wontons, beef balls and shrimp roe as well as boat noodles are classic Hong Kong dishes, but where did they originate? In this episode of Eat Drink Asia, hosts Charmaine Mok and Sam Evans are joined by Post reporter Lisa Cam to discuss how these noodle varieties made their way to Hong Kong. They also make an argument for why noodles are more emblematic of Chinese cultural heritage than rice.  This episode is made with the support of Cathay Pacific.

In this delightful discussion, cookbook author Kristina Cho shares her insights on Hong Kong's iconic baked goods like egg tarts, pineapple buns, and cocktail buns. She reveals tips for making the perfect egg tart at home while comparing the unique flavors and cultural significance of Chinese-style bakeries in the U.S. versus those in Hong Kong. Kristina also reflects on the nostalgia tied to Chinese bakeries and the challenges traditional bakers face, emphasizing the need to cherish these culinary treasures.

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.

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: https://sc.mp/3lkcz

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