Southeast Asia Globe is member-supported publication featuring in-depth journalism that promotes a more informed, inclusive and sustainable future. Members work with our team to shape our editorial direction and hold us accountable.
Be a part of the story. Subscribe today!
Matthew Tan, co-chair for sustainable development in the agriculture & fishery Sectors at APEC, talks about the importance of local fisheries to tackle dwindling wildlife numbers in the face of climate change and disrupted supply chains
By Amanda Oon
Globe and The Third Pole explore crocodile conservation, struggling mamak outlets get a boost, NGO creates a story database of Khmer Rouge survivors
By Fiona Kelliher
An integral part of the nation’s culture, mamak stalls are fighting for stability since pandemic restrictions reduced social gatherings and sales
By Ashley Yeong
The meals on our plates are only part of the widespread issue of food insecurity. A view beyond the dinner table is needed to see the entire problem
By Amanda Oon
Hundreds and thousands of people are left homeless after Typhoon Rai knocks out power across entire islands and leaving desperate survivors pleading for help
By Ron Lopez/AFP
Editor Dee May Tan’s periodical breaks from the food culture status quo with alternative narratives featuring social justice, cultural heritage and the environment
By Huei Ting Cheong
Thai restaurants are up there with Indian, Chinese and Italian as among the most common worldwide. This is no accident, with Thailand a pioneer in one of the most successful and subtle soft power cultural programmes ever implemented – culinary diplomacy
By Kiana Duncan
Food is an essential part of life. The food that we eat, the food that we crave, and the food that we choose to put into our bodies play a deep role into our identity and how we see ourselves
By Cambodian American Literary Arts Association
A growing number of young street-food vendors are fuelling hopes that a new generation will preserve Singapore's culinary traditions.
By Catherine Lai/AFP
As a military coup unfolded with the detention of Aung San Suu Kyi in the early hours of 1 February, panicked citizens feared food and cash shortages, while others pulled down National League for Democracy flags frightened of violent reprisals for their support of the ousted party
By Allegra Mendelson
This week our eyes are bigger than our bellies over here at the Globe, as we’re got not one, not two, but three food-based stories. First, our reporter in Bangkok Wanpen Pajai dared to utter the unthinkable and extoll the virtues of the much-maligned food seasoning MSG. Next, our intern writer in Kuala Lumpur Huei Ting Cheong ran us through the unfolding blend of old and new one of the Malaysian capital’s culinary heritage areas, Chinatown. And finally, senior reporter Andrew Haffner delved into the growing world of bug-based products – asking, are they truly the future of food? Bon appetit!
By Andrew Haffner
A staple food for billions, recent years have also seen insects marketed as an environmentally friendly and nutrient-rich protein source to wealthier consumers. But as bug-based products hit supermarket shelves, do they hold the potential to become a mainstay in Western diets?
By Andrew Haffner