Mission
At Eat Drink Asia, our mission is to preserve, celebrate, and share the authentic culinary traditions of Asia through immersive storytelling and expert guidance. We strive to connect food enthusiasts with genuine flavors, techniques, and cultural contexts that extend far beyond tourist experiences, empowering travelers to explore with confidence and locals to deepen their appreciation of their own food heritage.
Vision
We envision a world where Asian culinary traditions are respected, understood, and celebrated globally—where regional specialties flourish rather than fade, where ancient preparation methods are documented before they disappear, and where the rich tapestry of Asia's food culture serves as a bridge between generations and across cultures.
Through our work, we aim to create the definitive resource for anyone seeking to understand the soul of Asia through its food and drink, fostering cultural appreciation that transforms casual interest into meaningful connection.
Meet the Team
At Eat Drink Asia, our writers bring both expertise and personal passion to every story. These culinary explorers have dedicated their careers to uncovering authentic flavors and sharing the cultural significance behind Asia's diverse food traditions.
EDA WONG
Eda spent her childhood between Singapore's hawker centers, developing an encyclopedic knowledge of Southeast Asian cuisine before she could even reach the stove.
When not convincing street vendors to reveal closely-guarded family recipes, Eda can be found foraging for wild herbs in Taiwan's mountain regions or attempting to recreate disappearing dishes in her test kitchen. Her personal mission: documenting at least 1,000 endangered Asian recipes before they vanish forever.
DIO ASAHI
With a background in tech, Dio brings analytical thinking to his culinary explorations. He's particularly interested in how food traditions connect across Asia, especially through spices and fermentation methods that traveled along trade routes.
Known for his adventurous palate, Dio has sampled countless fermented foods across Asia. He keeps detailed notes on his culinary discoveries, especially about different noodle varieties throughout the continent.
Together, Eda and Dio embody our commitment to authentic storytelling that respects tradition while embracing the evolution of Asia's dynamic food culture. Their complementary perspectives—Eda's deeply personal connection to vanishing culinary heritage and Dio's analytical approach to food as cultural exchange—provide our readers with both the emotional heart and intellectual context behind every dish we feature.