Venus Wong is a travel and food writer from Macau, China, currently based in London. Her work has been published in Refinery29, Glamour, The Telegraph, AFAR, and more. She is always on the lookout for new bubble tea places to review for her TikTok, and can spot inauthentic Asian food from a mile away.
Calvin Eng, a 28-year-old Cantonese-American chef, is remixing Chinese flavours at Bonnie’s, a restaurant in New York. He explains why he loves MSG, his childhood and what his mum thinks about his cooking.