“The West didn’t just turn a blind eye to Indonesian atrocities – it provided support”

Clinton Fernandes of the University of New South Wales has unearthed previously classified documents that shed new light on the West’s support of Indonesia’s brutal occupation of Timor-Leste
By David Hutt • Aug 03, 2015

Raising the standard

The landmark Sofitel Phnom Penh Phokeethra hotel sets a new standard for food hygiene in the Kingdom
By Southeast Asia Globe editorial • Jul 29, 2015

Free diving

The deepest man: Herbert Nitsch

Following a recent trip to the Philippines, world record-breaking freediver Herbert Nitsch talks to Southeast Asia Globe about his recovery from severe decompression sickness and the mounting pressures facing our oceans
By Ellie Dyer • Jul 25, 2015

Interview: Michael Reynolds

Radical architect Michael Reynolds is a pioneer of biotecture, a form of off-grid building design that uses cheap, easily available, recycled materials from the local environment. Based in New Mexico, US, his ideas are being taken up all over the world, notably in the Philippines and most recently in post-earthquake Nepal
By Daniel Besant • Jul 23, 2015

Rapid fire: Suboi

Suboi was already Vietnam’s top female rapper when, earlier this year, she was invited to perform at the legendary South by Southwest festival in the US. She sat down with Southeast Asia Globe to discuss image, artistic freedom and why she certainly isn’t a tomboy
By Daniel Besant • Jul 20, 2015

Grab

Way to Goh

GrabTaxi is a true Southeast Asian success story. The taxi-booking app has been downloaded 4.4 million times and has outstripped worldwide cab giant Uber in terms of number of rides in the 20 cities it services across the region. Cheryl Goh, the company’s group VP of marketing, has been a key element of its meteoric rise
By Dene Mullen • Jul 17, 2015

Andre Chiang: Philosopher of food

Andre Chiang became a chef because he wanted to take over his mum’s business. But when he got to France and learned from the masters of nouvelle cuisine, things got a little out of hand. This year his restaurant came fifth on the Asia’s 50 Best Restaurants list, meaning it was also named Best Restaurant in Singapore. Chiang took a rare break between lunch and dinner services to discuss his philosophy, treating customers like guinea pigs and why he doesn’t use “funny meats”
By Dene Mullen • Jul 16, 2015

A delicate moment

With concerns that reform has stalled, critics are questioning the Obama administration’s strategy towards Myanmar
By Steve Hirsch • Jul 14, 2015