I have been writing about food on and off for more than a decade. I first started writing about food as an intern at The Straits Times in 2004, and later contributed ad-hoc restaurant reviews as a contributor for CNN Travel in Shanghai in 2010, and made it my focus at The Business Times from 2011 to 2014.
After my move to Hong Kong in 2016, I continue to report on food industry trends for Hong Kong and Macau publications such as the South China Morning Post, Tasting Kitchen and Hong Kong Tatler, as well as a selection of global titles including Forbes and Wallpaper*.
My black book now includes the who's who of the hospitality industry in Singapore and the region, and I have been invited to guest lecture at the Culinary Institute of America and regularly speak, moderate and judge on several restaurant industry panels.
I pen a personal column on luxury dining and travel on the Forbes.com platform, where I look into topics such as sustainable dining in Hong Kong, and profile interesting food entrepreneurs across Asia, from Taiwan-based tableware designers to food tech founders in Japan.
Week in China
I regularly contribute to Hong Kong-based Chinese current affairs magazine Week in China's Fast Food column, which explores the history and origins behind both well-known and obscure dishes from all regions of China.
As a Shanghai-based contributor to CNN Go (now CNN Travel) between 2010 and 2011, I wrote about back alley food haunts and emerging food and drink trends in the city and its surrounding areas.
The Business Times
I was the lead food writer at The Business Times and coordinated the dining pages of our Executive Lifestyle and Weekend sections. During my tenure, our food pages were known among industry players for our exclusive features and being among the fastest on the trail of the latest restaurants, bars and boutiques in Singapore.
Beyond restaurant reviews and openings, I produced feature articles and discursive pieces on dining trends in Singapore and the region, including urban farming, food waste management and the acute restaurant industry labour shortage.
I also travelled regularly on overseas assignments to cover food festivals and interview global food industry leaders as Claus Meyer, Michel Roux Sr, Ferran Adria and Virgilio Martinez.
Images are for reference only and not to be reproduced without permission from their relevant sources. For enquiries or to request more writing samples, email me.