The egg tart is one of Hong Kong’s cultural trademarks, and a staple of Cantonese local cuisine. However, this sweet treat is not wholly unique to the city, and has its origins halfway across the world. Stephanie Jat delves into the history of the dish that marked her childhood, and details the remarkable journey which brought egg tarts to the table of the masses in Hong Kong.

For the next stop of his culinary journey through Taiwan, East Asia columnist Liam Elliott Brady takes us to the infamous rechao, where one finds the Taiwanese at their liveliest and, more often than not, their drunkest. From gongpao jiding (Kung Pao Chicken) to zhuxiegao (Pig’s Blood Cake), the rechao puts the idea of the buffet to shame through its abundance of local and foreign dishes.

East Asia columnist Liam Elliott Brady explores Taiwan’s rich vegetarian heritage and its historical links with Buddhism.

East Asia columnist Liam Elliott Brady explores the historical development of the Taiwanese night market and its role in modern-day Taiwan.