We welcome contributions from food writers, enthusiasts, and anyone with genuine knowledge of Asian cuisine to share. Here's how to get involved.
We're not looking for professional credentials. We're looking for people who know their subject well — whether that's from growing up eating a particular cuisine, spending years travelling through a region, or simply being the kind of person who reads about food the way others read about history.
If you have something accurate and interesting to say about Asian food culture, a dish, an ingredient, or a regional cooking tradition that isn't well covered in English, we want to hear from you.
We publish one voice: clear, honest, and grounded in real knowledge. If that sounds like how you write, you'll fit here.
We cover all of Asia — below are the content formats and subject areas we prioritise.
What a dish is, where it comes from, how it varies by region, and what distinguishes an authentic version from a simplified one. Depth over breadth.
Deep dives into a single ingredient — its origin, how it's produced, what it does in cooking, and which cuisines rely on it most heavily.
A thorough look at the food culture of a specific country, province, or city — the flavour profile, the staple ingredients, the dishes that define it.
Side-by-side analysis of similar dishes or ingredients across different cuisines — what they share, where they diverge, and why the differences matter.
Cooking methods that define a cuisine — wok hei, clay pot braising, fermentation, stone grinding — explained clearly for readers who want to understand the how and why.
Burmese, Sri Lankan, Mongolian, Uzbek, Filipino, Nepali — cuisines that deserve far more English-language coverage than they currently receive. Particularly welcome.
We don't impose a maximum, but articles under 800 words rarely have enough space to cover a topic with the depth we expect. Most published pieces run 1,000–2,000 words.
Submissions must be original writing not published elsewhere. We do not accept content that has appeared on other websites, blogs, or publications in any language.
Claims about dish origins, ingredients, or cultural practices should be grounded in fact. If you're drawing on a specific source, note it in your submission.
All submissions must be in English. We don't require native-level fluency, but the writing should be clear and readable. We edit for style, not to fix basic comprehension issues.
We prefer to discuss topics before you write a full article. Email us a short paragraph describing what you want to cover and why you're the right person to write it.
We aim to respond to all pitches within 14 days. If you haven't heard back after three weeks, feel free to follow up once. We read everything we receive.
Send us a short pitch — your topic, your angle, and a line or two about your connection to it. Plain email, no forms.
Please write "Contribution Pitch" in the subject line.