The great Hainanese chicken rice debate: Singapore vs Malaysia
Is this poached chicken dish served with various condiments originally from Singapore or Malaysia? It's a question that stirs up quite a debate betwee...
Eat Drink Asia
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About
Bernice Chan and Alkira Reinfrank take you beyond restaurant reviews and ratings for monthly in-depth features about cuisine and culture in China, Hong Kong and Asia. Brought to you by the South China Morning Post.
Japanese tempura, its Portugese origins and how it became high culinary art
Tempura is an ubiquitous Japanese dish, with seafood or vegetables coated in batter and deep-fried. But did you know that tempura originated in Portu...
How tofu made its way to the West
Before plant-based meats and oat milk there was tofu. It's a popular staple in Asian cooking that was first written about before the Sung dynasty in 9...
Hong Kong egg tarts and their medieval English origins
Cantonese egg tarts are hard to resist with their silky egg custard filling and flaky pastry crust. Found in bakeries and eaten at the end of dim sum,...
Xiaolongbao: how soup dumplings went global
Xiaolongbao - or soup dumplings as they are known in the West - are delicate parcels of pork and broth that are served piping hot in a bamboo steamer....
The story behind Oscar-winning film Parasite’s ram-don noodles
Jjapaguri, or ram-don, as it is known in the Academy award-winning movie Parasite, is a super easy and cheap dish that simply mixes two kinds of insta...
Quarantine Cooking: Instant noodle okonomiyaki
Vicky Cheng, chef and owner of one-Michelin-starred VEA tells us how to turn a humble pack of instant noodles to a glorious okonomiyaki — a classic Ja...
It’s butter chicken — not curry
As popular and ubiquitous as curry is around the world, the word ‘curry’ doesn’t actually exist in India. In this episode we look into butter chicken ...
Quarantine Cooking: Coconut fish stew
This is a quick coconut fish stew recipe that will make you look like the chef of the house. It's shared by chef Palash Mitra, who helms the Michelin-...
Quarantine Cooking: French onion instant noodle soup
Listen to top chefs in Hong Kong describe how they cook their favourite comfort dishes at home. Today's recipe from chef Barry Quek only requires thre...