Jessie Lau

Jessie Lau

Jessie Lau is a journalist with the South China Morning Post covering Hong Kong news and social affairs. Working primarily for the paper’s City Weekend edition, she writes features and news stories on diverse topics including human rights, culture and the environment. Originally from Hong Kong, she joined SCMP in 2015 after graduating with distinction from the University of California, Berkeley with a degree in English. Prior to joining SCMP, Jessie helped edit San Quentin News, an inmate-produced newspaper at San Quentin State Prison, served as news editor for UC Berkeley’s independent student newspaper and reported as a political intern for Capitol Weekly. Follow her on Twitter/Instagram @_laujessie or visit her website at www.laujessie.com.

Latest from Jessie Lau

20 Jul 2018 - 8:46PM
20 Jul 2018 - 8:46PM
20 Jul 2018 - 8:46PM
10 Dec 2016 - 11:43AM
3 Dec 2016 - 1:00PM
13 Dec 2016 - 5:00PM
20 Jul 2018 - 2:54PM
13 Dec 2016 - 4:40PM
Cheryl Tan on her novel Sarong Party Girls, Singlish and young women in Asia

Writer hopes her book will dispel one-dimensional view of Singaporeans as boring, and brushes off Singapore Writer’s Festival organisers’ decision not to invite her

Writer hopes her book will dispel one-dimensional view of Singaporeans as boring, and brushes off Singapore Writer’s Festival organisers’ decision not to invite her

14 Nov 2016 - 1:31PM
20 Jul 2018 - 2:54PM
13 Nov 2016 - 6:10PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
27 Nov 2017 - 6:57PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
24 Oct 2016 - 9:47AM
22 Dec 2016 - 6:03PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
20 Jul 2018 - 2:54PM
8 Oct 2016 - 2:47AM
Why Hong Kong’s local cuisine has evolved to become a symbol of the city’s identity

As the city struggles with an identity crisis, those restaurants still serving dishes that defined a generation are finding it pays to remain true when cooking up the old family favourites.

As the city struggles with an identity crisis, those restaurants still serving dishes that defined a generation are finding it pays to remain true when cooking up the old family favourites.

1 Oct 2016 - 11:56AM
20 Jul 2018 - 2:54PM
Ripe for change? Vibrant Hong Kong fruit market faces growing challenges after 103 years

From 2014 to 2015, the Yau Ma Tei market supplied 47 per cent of Hong Kong’s fruit. But can it survive?

From 2014 to 2015, the Yau Ma Tei market supplied 47 per cent of Hong Kong’s fruit. But can it survive?

1 Oct 2016 - 9:22AM