SCMP reporter Patrick Blennerhassett puts some Sriracha hot sauce on his chicken wings at Nha Trang restaurant, Times Square, Hong Kong. Photo: Antony Dickson

Eat Drink Asia: The Sriracha story – an American-made hot sauce with Thai roots

How a Chinese-Vietnamese refugee built an empire on a spicy sauce

Topic | Eat Drink Asia Podcast

Alkira Reinfrank , Bernice Chan , Yang Yang

Published: 11:06am, 24 May, 2019

Updated: 1:01pm, 7 Jun, 2019

SCMP reporter Patrick Blennerhassett puts some Sriracha hot sauce on his chicken wings at Nha Trang restaurant, Times Square, Hong Kong. Photo: Antony Dickson

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Alkira Reinfrank

Alkira is a production editor and journalist with the South China Morning Post where she specialises in multimedia storytelling for the Culture Desk. Before moving to Hong Kong, Alkira worked as a multiplatform reporter and digital producer with the Australian Broadcasting Corporation (ABC News) in Canberra.

Bernice Chan

Bernice Chan is a senior writer on the Culture desk. She samples more than her share of dishes around Hong Kong and writes about people and issues that make an impact on the city.

Yang Yang

Before joining the Post in 2019, Yang was a TV producer and editor for 2M Media Group in Washington, where she produced mini-documentaries and studio interviews.