Eat Drink Asia

The complex flavours of the ‘happiest country’ on Earth

The world of Hong Kong noodles

Hong Kong bakeries 101

The art of modernising dim sum

How overtourism created Bali’s most popular street food, babi guling

The Lunar New Year food turning parts of China into a desert wasteland

A centuries-old Lunar New Year treat in Hong Kong

The evolution of sweet and sour pork

How KFC became a Christmas tradition in Japan

How instant coffee became the hottest Korea-wave export

The dim sum dishes facing ‘extinction’ in Hong Kong

Sara Lee pound cake, a staple for the Asian diaspora, crumbles after 50 years

Century egg: misunderstood snack a Chinese favourite for 500 years

Understanding 'wok hei', the breath of the wok

The story of dumplings: how a traditional Chinese medicine cure went global

The great Hainanese chicken rice debate: Singapore vs Malaysia

Japanese tempura, its Portugese origins and how it became high culinary art

How tofu made its way to the West

Hong Kong egg tarts and their medieval English origins

Xiaolongbao: how soup dumplings went global

The story behind Oscar-winning film Parasite’s ram-don noodles

Quarantine Cooking: Instant noodle okonomiyaki

It’s butter chicken — not curry

Quarantine Cooking: Coconut fish stew

Quarantine Cooking: French onion instant noodle soup

KFC vs KFC

Banh mi: where Vietnamese tradition and French colonialism collide

All about that Spam

Mooncakes then and now

The surprising history of Sichuan cuisine

Sushi did not originate in Japan: how raw fish and rice became a world favourite

Hot facts about Sriracha sauce, and why you’re saying it wrong

History of pad Thai: how the stir-fried noodle dish was invented by the Thai government

Your ultimate guide to dim sum

How bubble tea was invented and became a global phenomenon

Hong Kong's Michelin stars, Italian food and sake

Bartender Jeff Bell and chef Gray Kunz

Gordon Ramsay in conversation

Chicken feet, tripe, Chinese tea and chef Julien Royer