Culinary Journalist and Professional Chef with a focus on global street food culture and sustainable sourcing. She has spent a decade documenting food systems and teaching culinary workshops worldwide.
Mei Ling is a Le Cordon Bleu trained chef who traded the fine dining kitchen for the vibrant chaos of global night markets. She specializes in navigating foreign food scenes, from spotting tourist traps to identifying strictly seasonal produce. Her expertise helps travelers understand hygiene markers in open kitchens and the etiquette of communal dining. Mei Ling is passionate about the intersection of food and culture, teaching readers how to buy spices, negotiate at markets, and appreciate authentic flavors. She provides the "foodie's survival guide" for eating safely and deliciously anywhere in the world.