Martha Cheng is a writer and editor based in Honolulu and has been writing about Hawai‘i for almost two decades. She was previously the food and culture editor at Honolulu Magazine and her freelance work has appeared in The Wall Street Journal, Bon Appetit, Food & Wine, and other publications.
The Pastry Chefs Defining Restaurant Dessert Right Now
These five chefs are pushing pastry forward, making it an especially thrilling time to order dessert
Clarissa Wei Knows All Too Well That Food Is Political
In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty
