Jarrett Wrisley

Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of greasy cheese steaks. More

Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of (and occasionally returns for) greasy cheese steaks. Jarrett's first trip to Asia came as a college student, when he traveled to Beijing to study Mandarin Chinese. He returned to China after graduation, and began writing about Chinese food in Chengdu, the capital of Sichuan Province. After a six-month stint in Chengdu, he moved on to Shanghai, where he worked as a food critic and magazine editor for four years before striking out on his own. After six years in China, he recently moved to Bangkok, where yellow-clad protesters immediately shut down the airport where he had just landed. Luckily for him, he couldn't leave—and now intends to stay. Jarrett is presently working on a series of modern Chinese cookbooks with Hong Kong chef Jereme Leung and writing features that focus on food and culture in Asia. He'll be bouncing around the region as much as possible and writing about things he encounters along the way. His blog trains an eye on food but addresses other cultural phenomena, tidbits of travel, and the oddball politics of East Asia.
  • For Freed Prisoners, a Taste of Home

    Four men from China's Uighur region were just freed from the U.S. prison at Guantanamo. The author hopes they get to taste their native food soon, with its mutton-centric stir-frys, chopped salads of onion, tomatoes and, coriander, and stews that combine Chinese ingredients with Central Asian ones.

  • Learning to Love Tempeh

    The author used to think of tofu and tempeh as tasteless, bland, health-store food. Then he went to Indonesia and realized what he had been missing. His discovery inspires him to go to the region where tofu is made. Includes slideshow.

  • SLIDE SHOW: Learning to Love Tempeh

    1 OF 16 These soybeans,…

  • Dinner With Friends, But No Plan

    Despite arriving in Vietnam with no eating itinerary, the author finds himself dining in a friend's restaurant under the watchful eye of an American president. A description of the memorable meal, plus a recipe from the restaurant that attracts heads of state from around the world.

  • For Authentic Chinese Food, Skip China

    The Chinese food in Malaysia, Singapore, and Hong Kong is more precise than in China itself. The author describes the Chinese-style duck, meatballs, and stirfries of Southeast Asia and offers an explanation for why the mainland often can't match them.

  • Fruit That's Worth a Trip to Thailand

    To picture a mangosteen, imagine the best peach you've ever had, with a bit of passion fruit, nectarine, and lychee. Imagine a concord grape's sweet purple essence giving way to the clean leanness of a Granny Smith. Add a squeeze of lime, and a spoon of buttery brown sugar. Stir.

  • Rockets, Bikers and Exploding Salads

    Issan, the province of Northeast Thailand, is filled with the rumbling of Harleys, the chanting of monks, and the blaring of rockets. It's also filled with incredible food--food that, like the people, is straight-up country. This slideshow tour shows the food, the people, and the adventure.

  • Rockets, Biker Gangs, and Exploding Salads

    1 OF 18 I came to write a…

  • Sweat and Spice at Bangkok's Bar Scene

    There are buckets of ice for your beer, lizards crawling on the walls, and the most elegant preparation of chicken wings anywhere. Once you've had Bangkok bar food, it's tough to remember what all the fuss over pubs was about in the first place.

  • Tourism and the Decline of Red Rice

    Tourists in India descend upon the previously remote province of Goa, altering the agricultural landscape. With a transformed agriculture, so too must the surrounding food and culture change with it, for better or worse.

  • Found at Bangkok's Toughest Table

    You have to book two months in advance to eat this crab in a tiny, expensive, difficult-to-find restaurant in Bangkok. But exclusivity is different in Asia than it is in the West, and so is the crab. Some parts of the meal are mediocre, but the crab is unforgettable.

  • The Chemistry of a Great Sandwich

    After a series of disappointing culinary experiences, the author goes in search of banh mi as a consolation. The Vietnamese sandwich has a growing American fan base. Here's why.

  • Spring Salad the Bangkok Way: Pork

    Pork larb spices up your spring. This recipe is citrusy, spicy, nutty, oniony, garlicky, and minty all at once, and at high volume.

  • Better Than Southern Fried Chicken?

    Bangkok's fried chicken--crunchy, juicy, spicy even--is some of, if not the, best in world. Years after his first taste of the succulent bird, this intrepid reporter returns for another bite. This time he gets the recipe.

  • Recipe: Sukhamvit Soi Five Fried Chicken

    Bangkok's fried chicken—crunchy, juicy, spicy even—is some of, if not the, best in world

  • What Makes Thai Street Food so Good?

    Thai food out of a cart far exceeds anything in a restaurant. It's spicier, more aromatic, and adventurous in a way only street food can be. It's just too bad there's no air conditioning.

  • El Palacio: A Taste of Indian History

    A 213-year-old living museum of Goa's colonial past features food that Portugese colonial nobles might have eaten centuries ago. In this beautiful palace in this small province of India, two cultural and culinary worlds collide.

  • Snackpolitik: Protesting in Thailand

    With international controversy over who will lead the country, political strife and civil unrest are overtaking Bangkok. The rallies are well attended, but, true to Thai culture, they are as much about eating and protesting. Understanding Thailand's unrest through food.

  • Surviving One of Asia's Strangest Festivals

    Every year, 1.5 million Tamil Hindus from across Malaysia descend on Kuala Lumpur for a raucous mix of religion, spectacle, and food. The festival honors the birth of the Lord Marugan, the Tamil god of war, and it is the largest celebration of its kind. It is also transportingly strange.

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CrossFit Versus Yoga: Choose a Side

How a workout becomes a social identity

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Is Technology Making Us Better Storytellers?

The minds behind House of Cards and The Moth weigh in.

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A Short Film That Skewers Hollywood

A studio executive concocts an animated blockbuster. Who cares about the story?

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In Online Dating, Everyone's a Little Bit Racist

The co-founder of OKCupid shares findings from his analysis of millions of users' data.

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What Is a Sandwich?

We're overthinking sandwiches, so you don't have to.

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Let's Talk About Not Smoking

Why does smoking maintain its allure? James Hamblin seeks the wisdom of a cool person.

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