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History of
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45:31
South China Morning Post
Jasmine Tse, Charmaine Mok, Sam Evans, Lisa Cam
The art of modernising dim sum
The history of dim sum dates back thousands of years, but chefs in Hong Kong are taking the tradition to new heights. In this episode of Eat Drink Asia, hear how some restaurants in the city are…
Jul 8, 2024
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The history of dim sum dates back thousands of years, but chefs in Hong Kong are taking the tradition to new heights. In the latest episode of our Eat Drink Asia podcast, hear how some restaurants in the city are putting their own spin on classic dishes. Hosts Charmaine Mok and Sam Evans also sit down with Ho Lee Fook’s chefs ArChan Chan and Winson Yip to discuss the balance between preservation and experimentation when it comes to dim sum food culture. Photo credit: Ho Lee Fook Listen on iTunes
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Jul 8, 2024
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The history of dim sum dates back thousands of years, but chefs in Hong Kong are taking the tradition to new heights. In the latest episode of our Eat Drink Asia podcast, hear how some restaurants in the city are putting their own spin on classic dishes. Hosts Charmaine Mok and Sam Evans also sit down with Ho Lee Fook’s chefs ArChan Chan and Winson Yip to discuss the balance between preservation and experimentation when it comes to dim sum food culture. Photo credit: Ho Lee Fook Listen on iTunes
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Dim sum is one of Hong Kong’s most deeply ingrained culinary traditions. Dum sum recipes, culture, the history have endured for centuries. Check it out with CGTN’s Frances Kuo. #dimsum #hongkong #chinesehistory #chineseculture | CGTN America
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Get ready to dive into China's rich food history and discover the secrets behind crafting Dim Sums. With our Dim Sum Master Class guided by our expert Dim Sum Chef, now you have the opportunity to make and taste your own creations.🥢🥟 #ShangPalace #DimSumMaster #FoodieExperience #FindYourShangriLa #ShangriLaDubai | Shangri-La Dubai
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In a dim cellar in Reims, France, one of Champagne’s oldest traditions survives as riddlers, or remueurs, like Pablo Lopez, guide each bottle’s sediment by hand. First developed in 1881, this process is key to ensuring the wine is crystal clear by the time it reaches the market. Nowadays, most Champagne houses rely on machines, but a few still reserve this precise work for their rarest cuvées. Discover what’s at stake as this tradition faces a modern shift: https://on.natgeo.com/3Y3y81D | Nation
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