My Big Fat Face

It's probably a testament to my disagreeable nature, but in the last few years I've become obsessed with Eastern European food. When...

For the last two days I've been eating Laotian kao soy in Luang Prabang, at the urging of Robyn from EatingAsia and Mark from Stickyric...

Elizabeth Andoh's Washoku is one of my all-time favorite cookbooks. It introduced me to a cuisine that I didn't know existed (Japan...

Finally, a follow up to my post Cooking Middle Eastern in Cambodia . I spent a week earlier this month cooking from  The New Book of Middl...

I've just treated myself to a number of new cookbooks, which is always dangerous. Buying more than one cookbook at a time usually means ...

One of the things I forgot to take into consideration when booking my flight to Australia is the seasons. Crazily, Australia is located i...

I've long known that Australians were serious about food. Years ago, while consoling me about a terrible breakup I was enduring, my f...

  It's the hip new thing to go to Burma/Myanmar these days. Luckily, I managed to go in November moments before the hordes descended,...

One of the less pleasant aspects of getting older is being confronted with one's own inadequacies. As young people, we believe that we...

So here's what I spent most of November and December working on. 9,000 words about 100 street foods in Penang, Taipei, Bangkok, Fukuo...

I know a group of guys who go on a journey to visit Restaurant 522, in Kien Svay, Kandal province every now and again. The rickety restau...

I was at a party recently--the type I've only just started to be invited to--filled with long-term Cambodia expats. There are a few touc...