The complex flavours of the ‘happiest country...

Noodles with wontons, beef balls and shrimp roe as well as boat noodles are classic Hong Kong dishes, but where did they originate? In this episode of Eat Drink Asia, hosts Charmaine Mok and Sam Evans are joined by Post reporter Lisa Cam to discuss how these noodle varieties made ...  Show more

Pineapple buns, cocktail buns and egg tarts are among the cornucopia of delectables ready to be sampled at bakeries across Hong Kong. In this episode of Eat Drink Asia, hosts Charmaine Mok and Sam Evans explore the origins of these classic baked goods. They also speak with cookbo ...  Show more

Quiet luxury has been all the rage the past few years, but our girl Onion Soup has been out here epitomizing that s**t for literally hundreds of years. A bag of onions, some butter to sauté it in, beef broth are really all you need; throw in some stale bread and grated cheese, an ...  Show more

200g fine noodles 25g grated root ginger 1 onion, finely chopped 2 cloves garlic, minced 6 scallions finely chopped 1 aubergine cut into 2cm dice 100g of either cooked bacon or ham chopped 1 tablespoon tomato puree 1 teaspoon gochujang or chilli paste 1 teaspoon sesame seeds 1 ta ...  Show more

250g bite size pasta like macaroni, orzo 1 ham hock or 250g ham trimmings ( ask your butcher) 2 onions, coarsely chopped 1 stick celery, chopped 2 tablespoons oil 1 medium, leek, split washed and chopped 1 large courgette Bunch basil Bunch parsley 50g finely grated parmesanPour b ...  Show more

Most people are familiar with the stuff in the blue box, but what might seem like a simple dish holds many nuances, from achieving that perfectly smooth cheese melt to avoiding greasiness or lumpiness. Find out why mac and cheese holds a special place in Kenji's heart and the res ...  Show more