podcasts

Eat Drink Asia

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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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15 Jun 2020

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 instant noodles together. In this episode of Eat Drink Asia, we look into the food references in the film and how a dish only known to Koreans quickly became something global audiences salivated over.

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 instant noodles together. In this episode of Eat Drink Asia, we look into the food references in the film and how a dish only known to Koreans quickly became something global audiences salivated over.

15:02

8 Jun 2020

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 Japanese pancake.

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 Japanese pancake.

6:37

22 May 2020

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 – not curry – a dish that balances the smokiness of the meat and the silkiness of the sauce like no other. We traced it back to the grandson of the inventor of this iconic dish, who told us its origin story of hard work, resilience, and hope.

Sound effects from Klankbeeld, digifishmusic, SoundLover16 on Freesound.org.

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 – not curry – a dish that balances the smokiness of the meat and the silkiness of the sauce like no other. We traced it back to the grandson of the inventor of this iconic dish, who told us its origin story of hard work, resilience, and hope.

Sound effects from Klankbeeld, digifishmusic, SoundLover16 on Freesound.org.

18:12

30 Apr 2020

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-starred restaurant New Punjab Club in Hong Kong.

How to make it:

  1. Cut the fish into manageable pieces and season with salt, turmeric, crushed peppercorns, and curry leaves (optional).
  2. Heat some coconut oil and add in mustard seeds, chopped shallots, tomatoes, and a bit of ginger.
  3. Sautée till transparent and add the fish, lightly fry and finally add coconut milk and lemon or lime juice. Simmer10 minutes. Check the seasoning. Serve with steamed rice.

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-starred restaurant New Punjab Club in Hong Kong.

How to make it:

  1. Cut the fish into manageable pieces and season with salt, turmeric, crushed peppercorns, and curry leaves (optional).
  2. Heat some coconut oil and add in mustard seeds, chopped shallots, tomatoes, and a bit of ginger.
  3. Sautée till transparent and add the fish, lightly fry and finally add coconut milk and lemon or lime juice. Simmer10 minutes. Check the seasoning. Serve with steamed rice.

3:58

22 Apr 2020

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 three ingredients: instant noodles, an onion, and a hard cheese, like cheddar or parmesan.

How to make it:

  1. Slice about half an onion into thin slices then heat oil in a pot and saute the onions until they turn light brown, about 10 minutes.
  2. Add the seasoning packet from the instant noodles and stir for about a minute then add enough water to cook the instant noodles and add them in.
  3. Cook the noodles until half done if you are putting it in the oven, if not then cook a bit longer.
  4. Put the noodles in a bowl and generously shave parmesan or cheddar cheese on top. If you have an oven, set on broiler to melt the cheese or use a blowtorch.

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 three ingredients: instant noodles, an onion, and a hard cheese, like cheddar or parmesan.

How to make it:

  1. Slice about half an onion into thin slices then heat oil in a pot and saute the onions until they turn light brown, about 10 minutes.
  2. Add the seasoning packet from the instant noodles and stir for about a minute then add enough water to cook the instant noodles and add them in.
  3. Cook the noodles until half done if you are putting it in the oven, if not then cook a bit longer.
  4. Put the noodles in a bowl and generously shave parmesan or cheddar cheese on top. If you have an oven, set on broiler to melt the cheese or use a blowtorch.

4:04

6 Dec 2019

When it comes to fried chicken, almost every country has their own take on it.

The Philippines has Jollibee, South Africa has Nando’s, Japan has Karaage... but no country has made the competition more intense than South Korea.

So for today's episode, we are going to take a look at two equally iconic KFCs — Kentucky fried chicken and Korean fried chicken. How are they made? How did they influence each other? 

And we are looking further than that — to the Korean war, the first cookbook documenting the making of fried chicken, the Atlantic slave trade, and even the origins of the bird itself.

We’re following all the breadcrumbs along the path of this golden gastronomic achievement of mankind. 

When it comes to fried chicken, almost every country has their own take on it.

The Philippines has Jollibee, South Africa has Nando’s, Japan has Karaage... but no country has made the competition more intense than South Korea.

So for today's episode, we are going to take a look at two equally iconic KFCs — Kentucky fried chicken and Korean fried chicken. How are they made? How did they influence each other? 

And we are looking further than that — to the Korean war, the first cookbook documenting the making of fried chicken, the Atlantic slave trade, and even the origins of the bird itself.

We’re following all the breadcrumbs along the path of this golden gastronomic achievement of mankind. 

20:22

25 Oct 2019

The dish was born in a time when Vietnamese weren’t even allowed access to wheat flour, making it hard to imagine the sandwich would become world famous. Banh mi is still sold in Vietnam as a cheap snack, but it is now also a hit around the world. 

The dish was born in a time when Vietnamese weren’t even allowed access to wheat flour, making it hard to imagine the sandwich would become world famous. Banh mi is still sold in Vietnam as a cheap snack, but it is now also a hit around the world. 

18:03

27 Sep 2019

American icon became popular during the war and managed to stick around.Your junk email is named after the canned meat, by the way.

American icon became popular during the war and managed to stick around.Your junk email is named after the canned meat, by the way.

23:33

30 Aug 2019

We tried KFC’s spicy chicken mooncakes so you don’t have to.From the end of the Yuan Dynasty to modern Hong Kong, mooncakes have been the bearers of political messages.

We tried KFC’s spicy chicken mooncakes so you don’t have to.From the end of the Yuan Dynasty to modern Hong Kong, mooncakes have been the bearers of political messages.

13:47

26 Jul 2019

Bernice Chan and Alkira Reinfrank analyse the cultural appropriation, and fascinating history, of Sichuan cuisine. They delve into the chemistry of the Sichuan pepper and unpack the components of a traditional meal.

Bernice Chan and Alkira Reinfrank analyse the cultural appropriation, and fascinating history, of Sichuan cuisine. They delve into the chemistry of the Sichuan pepper and unpack the components of a traditional meal.

21:01

27 Jun 2019

It turns out that early sushi was not about rice. And it originated from the Mekong, not Japan.

It turns out that early sushi was not about rice. And it originated from the Mekong, not Japan.

21:17

24 May 2019

Plot twist: The rooster sauce was created by a Vietnamese refugee, but is American-made, and Thai-inspired.

Plot twist: The rooster sauce was created by a Vietnamese refugee, but is American-made, and Thai-inspired.

21:23

27 Apr 2019

The complex origin and nationalist agenda behind the iconic Thai noodle dish.

The complex origin and nationalist agenda behind the iconic Thai noodle dish.

21:39

30 Mar 2019

A journey into the history and culture of dim sum – why it’s served on trolleys, what the path to becoming a dim sum chef is like, and the painstaking work behind a simple har gau.

A journey into the history and culture of dim sum – why it’s served on trolleys, what the path to becoming a dim sum chef is like, and the painstaking work behind a simple har gau.

20:00

22 Feb 2019

Where did bubble tea begin - and why has it become so popular - we deep dive into this chewy drink made for Instagram.

Where did bubble tea begin - and why has it become so popular - we deep dive into this chewy drink made for Instagram.

27:40

17 Dec 2018

Michelin announcement sees fine dining French restaurant Caprice get back its third star, and the British chef gives us some quick dinner solutions.

Michelin announcement sees fine dining French restaurant Caprice get back its third star, and the British chef gives us some quick dinner solutions.

37:12