A worker processes shrimp paste in Tai O, Lantau Island. Pictures: SCMP
Jason Wordie
Opinion

Opinion

Then & Now by Jason Wordie

Where Cantonese chefs got their taste for shrimp paste

Belachan, bagoong, terasi or haam ha cheung, fermented shrimp paste goes by many names in Asia. The condiment people either love or loathe was much sought after during the Pacific war

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A worker processes shrimp paste in Tai O, Lantau Island. Pictures: SCMP
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