AS A SEASONED WRITER IN ENGLISH AND CHINESE, I’VE CONTRIBUTED TO FORBESLIFE, THE WASHINGTON POST, THE WALL STREET JOURNAL ASIA, POPULAR SCIENCE, AND MANY MORE.

My specialty is fun, informative, and slightly geeky content—whether it’s 3D printing’s impact on the future of fine dining; how to teach kids about electronics through sewing; or the world’s first underwater tennis court, which became one of ForbesLife’s most popular stories in 2015.

You can find my work cited in publications by Oxford University Press, Routledge, Meredith Corporation, and Quartz; or as required reading for an American Food course at the University of Maryland.

I’ve been a head judge for the food and drink category at the American Society of Journalists and Authors’ annual award; a mentor at the Web Summit; and an expert interviewee for radio, online and print.

Before becoming an independent writer, I was the Books and Listings Editor at HK Magazine and Where (Hong Kong & Macau), Assistant Fashion Editor at ELLE (Hong Kong), and Senior Editor at The Knot.

With a B.A. in Classics from Brown University, an M.A. in History of Decorative Arts & Design from the Cooper Hewitt Design Museum/Parsons the New School for Design, and a professional Baking and Pastry Arts diploma from the Institute of Culinary Education, I enjoy combining my interests in history with food and lifestyle.

I also have plenty of hands-on experience—fashion styling at ELLE; dressing and working backstage in London and Milan Fashion Weeks; plus conducting research, handling objects and cataloging at the Victoria & Albert Museum and the Metropolitan Museum of Art.

Like many writers, I’m quite a nomad—having grown up in Hong Kong and lived in Sydney, England, Milan and Berlin. Currently, I split my time between New York and Hong Kong.

And just in case I haven’t talked enough about myself, here’s what I love besides writing and building 22Carrots: sampling matcha desserts, ranking classic Kit Kats from around the world, and watching tennis (especially when Nadal is playing).