Author
Yi Jun Loh

Yi Jun Loh is a freelance writer and cook. An engineer by training, he immersed himself into the food industry right after graduating from Cambridge, learning to cook in Paris and then at Blue Hill at Stone Barns in New York. He is now based in Malaysia, obsessing over food culture and science through his blog Jun & Tonic.

Culture
Got…Milo?
For Malaysians, it was a chocolate malt milk drink, not Gatorade, that fueled a generation of athletes.
Story: Yi Jun Loh
Cooking
Sugee Cake Traces Semolina’s Path to Malaysia
Sugee cake is a dessert that, on paper, sounds undeniably Western—it’s made with creamed butter, plenty of eggs, semolina, and a capful of brandy. But in reality, it’s a celebration cake of Eurasian communities in Malaysia and Singapore, a vestige of the region’s colonial past.
Story: Yi Jun Loh
Culture
Durian Deserves Our Love
Durians are often portrayed as yet another strange, fantastical delicacy of Asia. But in Malaysia, Thailand, and Indonesia, they’re prized as the fruit equivalent of foie gras.
Story: Yi Jun Loh
Cooking
Muah Chee and the Microwave
Most microwave ovens see little use other than reheating leftovers, popping corn, and “baking” the occasional cake-in-a-mug. But this ubiquitous kitchen appliance …
Story: Yi Jun Loh