Is this poached chicken dish served with various condiments originally from Singapore or Malaysia? It's a question that stirs up quite a debate between these two countries where eating and criticising the other side’s cuisine are national pasti
Tempura is an ubiquitous Japanese dish, with seafood or vegetables coated in batter and deep-fried. But did you know that tempura originated in Portugal? Bernice and Alkira trace its origins back to the 16th century when Portuguese missionarie
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 960 AD. Bernice Chan and Alkira Reinfrank look at how tofu made its way to America in three wav
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, the egg tart is a sentimental dessert in Hong Kong and across southern China, but its roots a
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. In this episode Alkira Reinfrank and Bernice Chan uncover the origins of this golf-ball sized
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 th
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 li
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:
Cut the fish into manageab
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.
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 toda
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.
An in-depth chat with career bartender (and 2017 American Bartender of the Year) Jeff Bell from the famous PDT bar in New York, upon opening the Hong Kong edition of PDT at the Mandarin Oriental; and Singaporean-born Swiss chef Gray Kunz, who
Sit down with Bernice Chan and Alkira Reinfrank for an in-depth chat with Gordon Ramsay, perhaps better known as the profane, short-tempered TV chef on reality programs like Hell's Kitchen, MasterChef and Kitchen Nightmares. Upon the opening of
In this episode Bernice Chan and Alkira Reinfrank visit Hong Kong's own 'Koreatown' and taste local versions of classic Korean street food; talk about the pressures of running the hottest restaurant in town with James Ward, owner and operator o
Bernice Chan and Alkira Reinfrank talk about what Anthony Bourdainmeant to Hong Kong and Asia; sample Cantonese favourites chicken feet and tripe; talk with a Chinese tea sommelier, drink milk tea in Sham Shui Po and discuss fine dining with ch
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