James Beard Publication of the Year 2017
is an Australian freelance writer who has written for ESPNCricinfo, The Guardian and All Out Cricket. He tweets here and blogs about food here
Bánh Xèo in the Mekong Delta.
What Tiger beer needed was a touch of extra acidity—preferably citric in origin—to cut through the richness of Malaysian food.
In the rest of Malaysia, the dish known in Penang as Hokkien mee is often called hair mee.
You know that you’re in a truly remote corner of this world when you see it: moonshine, a home-distilled, high-proof spirit made using whatever basic ingredients are available.
SB Tang braves the wrath of one of Penang’s most controversial hawkers to eat a Malaysian street-food masterpiece.
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