David J Constable

David J Constable

David is a British writer currently residing in Bangkok. He was educated in the UK and USA and has since led a nomadic life, residing in Kansas City, London, Tuscany and Thailand. An experienced writer, his work has been featured around the world including stories published in Condé Nast Traveller, Tatler, The Sunday Times, The Huffington Post, Fine Dining Lovers, Bangkok 101 and Cook_inc. He is currently working on his first book, a collection of travel assignments titled Cowboys on the Move.

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Latest from David J Constable

How top chefs Joris Bijdendijk, Richard Ekkebus, Virgilio Martínez Véliz and Norbert Niederkofler are collaborating to make unique tasting menus

From Moscow to Mexico City, Hong Kong to Tokyo, famous chefs are working together to offer cross-collaboration tasting menus to promote with their own

17 May 2020 - 8:00AM

From Moscow to Mexico City, Hong Kong to Tokyo, famous chefs are working together to offer cross-collaboration tasting menus to promote with their own

How top chefs Joris Bijdendijk, Richard Ekkebus, Virgilio Martínez Véliz and Norbert Niederkofler are collaborating to make unique tasting menus
Eat like a local in Kuala Lumpur: tuck into a juicy Ramly burger or frog legs noodles

Whether Malay, Chinese or Indian, food in the Malaysian capital takes on a different level of deliciousness on the street, from hokkein mee to kare laksa and mutton masala

29 Apr 2019 - 3:13PM

Whether Malay, Chinese or Indian, food in the Malaysian capital takes on a different level of deliciousness on the street, from hokkein mee to kare laksa and mutton masala

Eat like a local in Kuala Lumpur: tuck into a juicy Ramly burger or frog legs noodles
Eat like a local in Bangkok: take your pick from red ant eggs to deep-fried duck beaks

Explore the sois and khlongs, and discover an expanse of curries and a beguiling array of fruits and vegetables

25 Mar 2019 - 2:14PM

Explore the sois and khlongs, and discover an expanse of curries and a beguiling array of fruits and vegetables

Eat like a local in Bangkok: take your pick from red ant eggs to deep-fried duck beaks