Cantonese egg tarts, with their silky smooth, eggy custard filling and flaky pastry crust, are hard to resist when walking past a Hong Kong-style …

With nimble fingers, dim sum chef Leung Kwok-wa places a freshly rolled dumpling wrapper in his palm, scoops a spoonful of pork filling into the …

A scene in last year’s Academy Award-winning film Parasite, in which the housekeeper whips up instant noodles with finely marbled Korean Hanwoo beef, …

Few people, when tucking into a serving of butter chicken, would think about the history of the Indian dish. For Raghav Jaggi, however, this aromatic …

“Who hates fried chicken? Even a shoe tastes good when you fry it,” chef Yong Soo-do says with a laugh, as he waits for a vat of oil to reach optimal …

Theign Yie Phan has to stop herself from chowing down a banh mi every day of the week. But it’s hard to resist when you’re the head chef of a …

Once in a while chef Jordy Navarra opens a can of Spam and shaves off thin slices of the processed meat before frying them crispy, then laying the …

A Hong Kong bakery started selling mooncakes in July that send political messages via the embossing on them. Referring to anti-government protests …

Many may remember the 1998 film Mulan, the tale of a young Chinese girl who pretends to be a man to take her ailing father’s place in the army.In a …

The Japanese dish of sushi is pretty much ubiquitous around the world. From nigiri, with its slice of raw fish on a mound of rice, to the maki roll …

When Sriracha fanatic Griffin Hammond first visited the Huy Fong Foods factory, where his beloved hot sauce is made, it took his breath away – …

Have you ever wondered why dim sum is served in trolleys? Or what the most authentic experience of dim sum is, and how much work it takes to make …

Created in Taichung, Taiwan in the 1980s, bubble tea is a mix of milk tea, tapioca pearls and syrup. It spread through Asia, gaining popularity and …