Eat Drink Asia

by South China Morning Post
20

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.

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Recent Episodes
  • The complex flavours of the ‘happiest country’ on Earth
    Nov 5, 2024 – 13:36
  • The world of Hong Kong noodles
    Aug 19, 2024 – 38:46
  • Hong Kong bakeries 101
    Jul 31, 2024 – 43:30
  • The art of modernising dim sum
    Jul 8, 2024 – 45:28
  • How overtourism created Bali’s most popular street food, babi guling
    May 22, 2024 – 17:02
  • The Lunar New Year food turning parts of China into a desert wasteland
    Feb 9, 2024 – 08:09
  • A centuries-old Lunar New Year treat in Hong Kong
    Feb 2, 2024 – 20:27
  • The evolution of sweet and sour pork
    Jan 22, 2024 – 21:43
  • How KFC became a Christmas tradition in Japan
    Dec 22, 2023 – 31:16
  • How instant coffee became the hottest Korea-wave export
    Nov 15, 2023 – 10:14
  • The dim sum dishes facing ‘extinction’ in Hong Kong
    Oct 29, 2023 – 33:48
  • Sara Lee pound cake, a staple for the Asian diaspora, crumbles after 50 years
    Oct 20, 2023 – 11:03
  • Century egg: misunderstood snack a Chinese favourite for 500 years
    Sep 17, 2023 – 37:51
  • Understanding 'wok hei', the breath of the wok
    Jun 30, 2023 – 32:40
  • The story of dumplings: how a traditional Chinese medicine cure went global
    Feb 4, 2022 – 35:08
  • The great Hainanese chicken rice debate: Singapore vs Malaysia
    Feb 10, 2021 – 23:30
  • Japanese tempura, its Portugese origins and how it became high culinary art
    Jan 4, 2021 – 21:33
  • How tofu made its way to the West
    Nov 6, 2020 – 27:34
  • Hong Kong egg tarts and their medieval English origins
    Sep 23, 2020 – 22:33
  • Xiaolongbao: how soup dumplings went global
    Aug 12, 2020 – 19:47
  • The story behind Oscar-winning film Parasite’s ram-don noodles
    Jun 15, 2020 – 15:02
  • Quarantine Cooking: Instant noodle okonomiyaki
    Jun 8, 2020 – 06:37
  • It’s butter chicken — not curry
    May 22, 2020 – 18:12
  • Quarantine Cooking: Coconut fish stew
    Apr 30, 2020 – 03:58
  • Quarantine Cooking: French onion instant noodle soup
    Apr 22, 2020 – 04:04
  • KFC vs KFC
    Dec 6, 2019 – 20:22
  • Banh mi: where Vietnamese tradition and French colonialism collide
    Oct 25, 2019 – 18:03
  • All about that Spam
    Sep 27, 2019 – 23:33
  • Mooncakes then and now
    Aug 30, 2019 – 13:47
  • The surprising history of Sichuan cuisine
    Jul 26, 2019 – 20:36
  • Sushi did not originate in Japan: how raw fish and rice became a world favourite
    Jun 27, 2019 – 21:17
  • Hot facts about Sriracha sauce, and why you’re saying it wrong
    May 24, 2019 – 21:23
  • History of pad Thai: how the stir-fried noodle dish was invented by the Thai government
    Apr 27, 2019 – 21:39
  • Your ultimate guide to dim sum
    Mar 30, 2019 – 19:38
  • How bubble tea was invented and became a global phenomenon
    Feb 22, 2019 – 27:40
  • Hong Kong's Michelin stars, Italian food and sake
    Dec 17, 2018 – 37:12
  • Bartender Jeff Bell and chef Gray Kunz
    Nov 16, 2018 – 41:22
  • Gordon Ramsay in conversation
    Oct 20, 2018 – 30:39
  • Chicken feet, tripe, Chinese tea and chef Julien Royer
    Oct 20, 2018 – 50:41
  • Koreatown, Israeli food at Francis and cart noodles
    Oct 20, 2018 – 50:40
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