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Cantonese cuisine has countless types of noodles that use various ingredients and techniques. The noodle-eating culture in Hong Kong, which historically has been part of the Guangdong region, is heavily influenced by Cantonese cuisine. In this episode of Eat Drink Asia, Post reporter Lisa Cam visits chefs and noodle-makers in the city to learn about the various types of noodles for different dishes. She also looks at how local businesses are preserving traditional noodle-making techniques while also coming up with new creations. This episode of Eat Drink Asia is made with support from Cathay Pacific. Listen to the podcast: https://sc.mp/7ck6g
Hong Kong-style baked goods such as the pineapple bun and egg tart are widely celebrated among locals and tourists. Other pastries such as the cocktail bun and the sausage bun are less popular, but are staples in local breakfast culture. These beloved snacks are uniquely Hong Kong, but the story of how they were created involves the city’s history of colonisation, migration and war. In this episode of Eat Drink Asia, Post Reporter Lisa Cam visits chefs and bakers to find out how bakeries in Hong Kong learned from different cuisines across the world to create baked goods with a distinct local identity. This episode of Eat Drink Asia is made with the support of Cathay Pacific. Listen to the podcast: https://sc.mp/lx5hb
Hong Kong has long been known as a place to find excellent traditional dim sum, but some innovative chefs in the city are reinventing the centuries-old Chinese cuisine using ingredients and culinary techniques from around the world. In this episode of Eat Drink Asia, Post reporter Lisa Cam talks with some of the most creative chefs in the city to discover the secrets to their revolutionary versions of familiar small-plate dishes. This episode of Eat Drink Asia is made with the support of Cathay Pacific. Listen to the podcast: https://sc.mp/jry1c
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