In this article for Cathay Pacific’s Discovery magazine I highlight four of the best examples of the new fleet of floating hotels. Click Here for more.
Wong Chuk Hang, once known as Hong Kong’s enclave of private kitchens hidden away in industrial buildings, now boasts an increasing number of easy-to-find – and varied – dining options. […]
As Disney’s Mickey Mouse makes an unlikely turn as a satay-serving street hawker, I explore the origins of the marinated meat found skewered on street corners across Southeast Asia, in […]
Fact check: is chicken tikka masala actually Indian, not British? I talk to the experts to answer the question as well as delve into its origin story. Click here to […]
In my latest dish origin series for South China Morning Post, I delve into wonton noodles and reveal the regional differences between Hong Kong, Singapore & Malaysia. Click here to […]
Focusing on Nyonya and Singapore laksa, this article looks at the similarities, the differences, which came first, and how laksa got its name. Plus recommendations for eating the dish in […]
The second article in my weekly food origin series for South China Morning Post. This time it is century eggs – How are they really made, where are they from and […]
Is nasi lemak from Malaysia or Singapore – and how did it get its name? I answer both these questions, with help from the experts, in this new origin series […]
In this article for Cathay Pacific’s Discovery magazine I highlight five hotels that play a starring role in the movie in which they are featured. Click here for more.
Nestled between Sai Ying Pun and Kennedy Town, Shek Tong Tsui is home to busy restaurants, quirky cafes and hipster hang-outs serving all kinds of cuisines, including the best Singaporean […]