I’ve written a massive body of work in the years I’ve written full time but here is a sample of my work, from long form features to interviews with the world’s best chefs and exclusive scoops. For my print portfolio, click here.
Travel and hotels
| 1 November 2021 | 5 vegan-friendly hotels around the world we can’t wait to visit More hotels around the world are embracing vegan clients. Here are five highlights. |
| 10 February 2022 | Check in: A stay at Le Bristol Paris will create the memories of a lifetime A review of my stay at Le Bristol Paris, on Lifestyleasia.com |
| 19 April 2021 | Is there wisdom in launching a travel app during a pandemic? For HoteLux, there’s plenty This app is looking to inspire your wanderlust and see more of the world. |
| 31 Jan May 2018 | The most luxurious riads and hotels in Marrakesh These plush properties are your quiet universe away from the hustle and bustle of the medina. |
| 18 March 2019 | Check out: 72 hours in Japan’s Shizuoka Prefecture Is it possible to see one of Japan’s most important prefectures in three days? I try out the itinerary. |
Long Form Features
| 15 February 2017 | The Rise of Southeast Asian Chocolatiers – Michelin Guide A small band of Southeast Asia-based chocolate makers is turning the $100 billion chocolate industry on its head — by producing world class chocolate bars from locally grown cocoa beans. |
| 18 October 2016 | Why a Foraging Restaurant in Singapore is a Surprisingly Viable Concept – Michelin Guide These chefs are keen to prove that a full-service foraging restaurant in Singapore is feasible and are reviving forgotten flavours to boot. |
| 12 November 2014 | The Crown Beneath Our Feet – The Peak Australian-grown truffles are mushrooming in global restaurants, but how did it get there? View print version here. |
| 25 May 2017 | How Chefs’ Charity Efforts Impact A Country’s Restaurant Scene – Michelin Guide Putting a heart into the profession rather than just on hot griddles. |
| 15 June 2017 | Why Restaurants Still Cook Their Own Staff Meals At The Expense of Time And Effort – Michelin Guide It’s all about team bonding and reducing wastage at these two restaurants. |
Interview features
I’ve interviewed top chefs and entrepreneurs from as far as Peru to as near as Malaysia.
| 14 December 2017 | Chef Virgilio Martinez on Peru’s rise from war-torn nation to gastronomic powerhouse – Lifestyle Asia Peru’s growth as a dining destination is fueled by chefs like Virgilio Martinez keen on putting Peruvian flavours and ingredients on the world map. Here’s what that means for the country. |
| 19 September 2016 | How Les Amis Grew From A Single Restaurant Into A Regional Dining Empire – Michelin Guide We chat with Desmond Lim, Les Amis Group’s famously media-shy chairman, to find out the key to the group’s string of successes. |
| 22 May 2018 | Bangkok’s Chef Ton: ‘Thai food isn’t just cheap food. It can be refined too.’ – Lifestyle Asia Chef Thitid Tassanakajohn of Le Du spills on elevating Thai flavours and Bangkok’s growing dining scene. |
| 19 April 2018 | Dewakan’s chef Darren Teoh on the trials of using ‘funky’ local produce in fine dining – Lifestyle Asia We sit down for a chat with Teoh and find out what drives his labour of love. |
Scoops and exclusives
As I’ve found out, being a digital journalist has a massive advantage: The ability to break the news first. Singapore’s F&B scene is extremely competitive and here, I use good old newsgathering to speak to top chefs and get first dips on the latest news.
Videos
I’ve produced a range of videos with varying storytelling modes, some of which includes sponsored videos for clients.
| 30 September 2016 | |
| 2 June 2017 | |
| 13 February 2017 |
Global Gastronaut 