Born in Papua New Guinea, with Australian-Chinese roots, Chef Lance Seeto explores traditional Fijian cuisine and reimagines a philosophy of healthy eating for the 21st century.
Toronto-based writer and photographer Shayma Saadat draws on her mixed heritage to cook up an award-winning "food memoir" blog.
Step into the kitchen with New York-based Malaysian chef Simpson Wong and learn the inspiration behind his "Asian locavore" restaurant Wong.
A prodigal daughter delves into the origins of Roti John, "gambling rice," and other culinary treats.
©2013 Asia Society | Privacy Statement | About AsiaSociety.org | Terms & Conditions | Contact
Asia Society takes no institutional position on policy issues and has no affiliation with any government. All views expressed in its publications and on its website are the sole responsibility of the author or authors.