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Culture Shock — Gourmet Magazine , August 2005
The UK's Chinese food revolution — Observer Food Monthly Magazine , September 2019
Unsavoury characters — Financial Times Weekend Magazine , August 2008
The finest Chinese delicacies — duck's tongue , fish maw and chicken's feet — Financial Times Weekend Magazine , March 2019
Kung Fu chicken — Lucky Peach Issue 22 , Spring 2017
London Town — Lucky Peach Issue 5 , Fall 2012
The right way to order Chinese food : it's all in the balance — Financial Times Weekend Magazine , September 2019
How to drink wine with Chinese food this new year — Financial Times Weekend Magazine , January 2020
Global menu : Kicking up a stink — Financial Times Weekend Magazine , May 2011
China's artisanal food producers — Financial Times Weekend Magazine , 2010
Spoon fed : how cutlery affects your food — Financial Times Weekend Magazine , May 2012
The stinky delights of Shaoxing — Financial Times Weekend Magazine , June 2012
Dick Soup — Lucky Peach Issue 8 , April 2014
In Beijing , it's too hot for dog on the menu — New York Times , August 2008
Some like it raw — (unpublished)
Dining alone at the Grand Central Oyster Bar — Financial Times Weekend Magazine , 2008
Best way to a man's heart ? — Financial Times Weekend Magazine , 2007
Encounter with a gastro-nihilist — Financial Times Weekend Magazine , 2005
How to raise an omnivore — Financial Times Weekend Magazine , November 2018
The strange tale of General Tso's chicken —‘Authenticity in the Kitchen’, Proceedings of the Oxford Symposium on Food and Cookery, 2005
A taste of antiquity : what's it like to eat 2 , 500-year-old food ? — Financial Times Weekend Magazine , August 2020
The food of Taiwan — Gourmet Magazine , 2005
The rise ( and potential fall ) of soy sauce — Saveur Magazine , September 2016
Kung pao chicken's legacy , from the Qing Dynasty to Panda Express — Los Angeles Times , November 2019
Eating in North Korea : ‘ We were being fed a story ’— Financial Times Weekend Magazine , September 2017