Why this? Why now?

I write about the culture and business of food.

Mostly, I write around the question of what we value in food and food culture, and how we assign value to it; and about the network of relationships embedded in that thing you’re eating. 

Occasionally, I just write about food, because in the end, that’s the joyous part of all this. When I do this, it’s usually about Singaporean food, because that’s where I’m from.

I ran critically acclaimed bars and restaurants in Boston for almost a decade, as a chef and owner. I’m also a sociologist by training, and a democratic socialist by inclination.


People