Staff Writer · Tokyo, Japan
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Years Writing
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The Turkish breakfast tradition and social rituals worth traveling for.
The art and culture of bento in Japan, from kindergarten obento to ekiben sold at train stations.
A review of three Singapore hawker centers, from Tian Tian to smaller neighborhood spots with loyal queues.
A guide to ramen styles across Japan, from Sapporo miso to Hakata tonkotsu to Tokyo shoyu.
A review of three Korean BBQ restaurants in Seoul, from high-end wagyu to neighborhood samgyeopsal joints.
A look at Georgia's national bread, from Adjarian boat-shaped to Imeretian flat, and the cheese that fills it.
A kaiseki dinner in Kyoto, Japan, and the seasonal philosophy behind each course.
A review of two traditional dim sum houses in Hong Kong, comparing har gow, char siu bao, and the tea service.
Four Turkish breakfast restaurants in Istanbul, from Bebek to Kadikoy, where the spread is generous and unhurried.
Eight ramen shops in Tokyo that visitors rarely find.
A butter chicken recipe with a yogurt-tomato marinade, tandoori-style chicken, and a creamy makhani sauce.
A review of a mid-range sushi bar in Ginza, where the lunch set changes daily based on the morning Tsukiji market haul.
A guide to izakaya culture in Tokyo, from the snacks to the drinks to the unspoken rules of the counter seat.
A comparison of three pho shops in Hanoi's Old Quarter, each with a distinct broth style and history.
A guide to making miso soup with real miso paste, dashi stock, and seasonal ingredients instead of instant powder.
Overlooked Istanbul street foods beyond kebabs: simit, kokorec, balik ekmek, and kumpir from the vendors who make them.