Writing

Travel & Features

• Don’t Call it Darjeeling, It’s Nepali Tea | New York Times

• The Cardamom Cowboy | Saveur

• Old Flame: How Hong Kong's Last Tea Roasters are Preserving Tieguanyin | Imbibe

• The Pu-erh Broker | Saveur

• Dim Sum is Dead, Long Live Dim Sum | Airbnb Magazine

  Are Cantaloupe Burgers the Future of Meat? | Thrillist

• For Tea Devotees, This Little Shop is the Place to Be Right Now | New York Times

• Eating Weng Yao Ji in Taiwan, Where the Roads are Lined with Chicken | Food & Wine

• The History of the Park Slope Food Coop | Grubstreet

• Mexican Bread Culture Rises to the Occasion | Plate

• How a Humble Pot of Rice Became the World's Great Celebration Food | Mic

• Hong Kong's 300,000-Strong Picnic as Protest | Taste

• The High Priest of American Ice Cream | Taste

Restaurants & Dining Guides

• Goodbye to Taste of Persia, a Throwback to the New York We Loved | Grubstreet

• Summer in the City Newsletter Series | New York Times

• A New Destination for Chinese Food in Forest Hills | New York Times

• A World of Food Outside the US Open Gates | New York Times

• Bukharan Cuisine Thrives at New York's Tandoori Food & Bakery | Plate

• Nepal's Biggest Barbecue Chain is Set to Take Over America | Thrillist

• The Tea Lover's Guide to Hong Kong | Food & Wine

• The Best Butter Tea This Side of Bhutan | Edible Queens

• A New East Village Tea Bar Specializes in Rare Oolong and Matcha-Infused Beer | Grubstreet

• Chicago's Best Birria Restaurant is Becoming a Ramen Shop—For Just One Night | Food & Wine

• Restaurant Listings: Pershing Square, Pepolino, Russian Tea Room, Tehuitzingo | New York Magazine

• Where to Eat Chinese Food in New York City | Serious Eats

• New York's Best Cookie Comes from a Hidden Tea Shop with an Amazing Secret Menu | Saveur

Kitchen Products & Design

• Meet the Illustrator Who's Turning Your Dick Pics Into Art | Playboy

• You Need this High-End Chinese Chile Crisp | Saveur

• Defeat Your Wretched Cold With a Tea-Stuffed Orange | Extra Crispy

• Gorgeous Cooking Tools to Bring Back From Oaxaca | Saveur

• My Cast Iron Tea Kettle is a Heavy, Rusty Pain in the Ass, and I Love It | Saveur

• Do You Even Cambro? The Restaurant Essential That Beats Your Tupperware | Saveur

• The Brutalist Aesthetics of IGNI, the Anti-Cookbook | Saveur

• I'm in Love With This $100 Tub of Pistachio Paste | Saveur

• The Best Brands of White Chocolate, Dessert's Underdog | Serious Eats

• The Vintage Cookware That Beats Your Pricey Cast Iron | Saveur

• Why a $20 Mandolin Will Change the Way You Cook | Saveur

• In Praise of Cheap Knives | Serious Eats