China

Wonders of the World: Epic Building Projects

An article for The Johnnie Walker House Edit, May 2017
"Since the dawn of time, mankind has been engaged in building immense structures. From a two-week skyscraper to a two-millennia wall, here are history's most epic building projects..."

At the Crossroads

An article for Voyeur (Virgin Airlines in-flight magazine), April 2013
“Slouching off the effects of jet-lag on a riverside bench, I watch as a group of elderly women, draped in flowing, bright white gowns, perform a languid dance with crimson fans held aloft..."

China: World Leaders in Business Travel

An article for Vertu Select, April 2013
"The United States has been sitting pretty atop the business travel market leader board for a long time, but a new contender may be about to take its place. No prizes for guessing who..."

The World’s Best Airport Architecture

An article for Private Air Magazine, March 2013
"For the majority of the 20th century, airport terminals were built for function; safe, efficient and uninspiring buildings made to deliver people from road to runway. But that's changed..."

East China to Kyrgyzstan

Proofreading and editing for Overland Magazine, March 2013
"The driver swerved violently to avoid it, but as we skidded on the snow-covered road the lump bounced off the bonnet. My blood ran cold as I realised what it was. A human being..."

Eating China: A Culinary Tour

An article for Overland Magazine, February 2013
"There are few culinary cultures as familiar, and yet as unknown, as China’s. In any world city you'll find 'Chinese' restaurants; yet the concept of a single Chinese cuisine is misguided..."

Shenzhen: A Better Investment Than Hong Kong?

An article for Private Air Magazine, November 2012
"For more than half a century, Hong Kong has been a great economic powerhouse. Yet today it has a significant threat to its established global position - and it's coming from next door..."

The Rise of the No-Choice Restaurant

An article for Forbes Travel Guide, September 2012
“Commonly known as a prix-fixe (fixed price) or table d’hôte (host’s table), the idea is simple: restaurants offer a set menu at a set price, so they can focus on just a few perfected dishes…”