The Globe as you know it is changing.
Coming June 2019

  • More thought-provoking stories that inspire
  • Independent, free and member-supported
  • Vote for, pitch and commission stories
  • Member engagement with our journalists

To understand more about why you are so important to our member-supported initiative, we encourage you to read the following from our managing editor ~ Read more

The Globe as you know it is changing.

Since 2007, Southeast Asia Globe has been a space for some of the region’s best writers and photographers to take our readers behind the headlines into the stories that shape people’s lives. Every month, you could expect to pick up our latest print edition and find high-quality journalism, analysis and artwork waiting on every page. And since 2007, we’ve fought to uphold our promise of quality and independence to you, our readers.

But, like we said, the world is changing. Print publications just aren’t reaching the audiences they need to fulfil their promise of informing, educating and entertaining the public. Advertisers continue to invest in digital platforms while printing costs creep ever higher. Print may not be dead, but it’s fighting for its life. And we’re tired of waiting by a sickbed for its condition to improve. We want to be present at the birth of something new.

That’s why Southeast Asia Globe is relaunching as a member-driven platform featuring daily long-form features combining world-class journalism with enthralling art design and data-centered tech. Through our core pillars – Power, Money, Life and Earth – we are focusing in on the central issues that our readers have always engaged with most, with the same in-depth coverage of politics, business, social affairs and the environment that you’ve come to expect since 2007.

But leaving print behind us doesn’t just save our backs from lugging stacks of magazines across Southeast Asia. It opens up a global readership who don’t just want to read the news, but have a say in the stories that we tell and the way that we tell them. We’re not asking you to take out another magazine subscription – our stories are open to all. What we’re offering our members is a space where they can pitch and vote on the stories that they think deserve to be told. We want to inspire an engaged and active community of members who vote for, comment on and contribute to the stories that matter most to them. We want to work with our members to curate the way they engage with the news – not just as readers, but as an active extension of our editorial team.

That’s how we’re changing to bring you great stories. Here’s how we’re not.

We’re independent. Always have been, always will be. We’re not owned by any corporation or aligned with any state. We choose the stories that we tell, and the way that we tell them.

We’re creative. We’re not interested in churning out breaking news stories on the hour, every hour. We believe that the best stories are the ones that come alive on the page, digging deeper into the issues that shape Southeast Asia – and bringing you along for the ride. From our dedicated designers to our new software development team, our commitment is to constantly challenge ourselves to find new ways of reaching out to our readers.

We’re open. Challenging governments, NGOs and businesses to be transparent with the public means nothing if we keep our own readers in the dark. That’s why we will be completely open about why we tell the stories that we tell – and how we pay for them. Work with us to build something that endures where many media fail, and decide with us exactly where that money is going.

Above all, we’re optimistic. And yeah, we know what you’re thinking. Faced with impending climate collapse, the rise of right-wing authoritarian governments across the world, widening wealth and income inequality and deepening divisions rooted in race or gender or creed, it’s hard not to open the papers and feel the weight of the world pressing down. But we wouldn’t be doing this if we didn’t believe that when people work together, they can make their little corner of the world a more just, open and equal place.

And that’s why we can’t do this without you. We believe that across the globe is a community of people who care deeply about social justice, environmental action and press freedom – and who will join in to help make those ideals a reality. We’re not just holding our hand out – we need your voice to play a vital role in building Southeast Asia Globe into a leading space for progressive causes in the region. Tell us what stories the mainstream media is missing. Share with us the causes that matter most to you, and how we can champion those causes not just across Southeast Asia, but the world.

Our vision is clear. By 2025, we want to be recognised for building a great space for outstanding journalists from across the region to explore new ways of telling Southeast Asia’s most vital stories. Let’s bring together a community of engaged and loyal members who want to help reshape the media rather than just read it. And we want to reach a point where our readers, not advertisers, are the ones working to support our shared vision of an inclusive media.

We can’t do this without you. Let’s get together and build something that we all believe in.

If you’re interested in joining us, sign up to our newsletter, like us on Facebook, follow us on Twitter. And watch this space.

Top 5 / Authentic meals in Southeast Asia

Posted on: August 11, 2017 | Southeast Asia

From rich curries to spicy stews, we bring you some of the region’s best spots to enjoy authentic dishes and family recipes with a high-end twist

Hujan Locale, Indonesia

Located just off Ubud’s main thoroughfare, Hujan Locale is a slick, masculine bar at ground level, but it’s upstairs in the restaurant where the magic really happens. Chef Will Meyrick’s 15-plus years of scouring Indonesia for its most magnificent recipes and ingredients have really paid off at this lesser-known gem that tinkers expertly with dishes from across the archipelago to create a menu that feels both traditional and refined. The menu changes regularly but instantly plump for an Acehnese dish if one is available. On our visit the Padang-style thick kalio curry with stuffed fish and minced prawn was wonderful, though the snapper ceviche with kaffir lime and krupuk peyek was the true standout – quite possibly the best thing we’ve tasted this year.

Kravanh, Cambodia

There is a great deal of competition for the title of Phnom Penh’s best authentic Cambodian food, and Kravanh has certainly earned its place in the conversation. The restaurant is simple yet elegant, with high-powered ministers and businesspeople regularly discussing the issues of the day over the restaurant’s extensive menu of comforting Khmer classics and a glass of wine. Fish amok, one of the country’s best known dishes, is on point here, while any of the fabulously rich curries and salads are also certain to satisfy. For something a little different, we’d recommend the nataing, a warm, prawn-based dip served with rice crackers. While the original Kravanh overlooks the parks and fountains that line Sothearos Boulevard, a new location has just opened in the up-and-coming Russian Market neighbourhood.

Candlenut, Singapore

With a Michelin star and a new location along leafy Dempsey Road inside the stylish, minimalist COMO hotel, Candlenut’s Singaporean chef-owner Malcolm Lee serves up modern and refined – yet still respectful – interpretations of the old Nonya recipes his mother used to whip up. Baba Nonya, or Peranakan, cuisine is the original fusion food that evolved as the early Chinese migrants who settled in Malaysia and Indonesia began marrying Chinese classics with local ingredients. Lee’s curries, such as a rich chicken ‘yeye’ coconut curry with fried shallots, green peppercorns and kaffir lime – use rempahs (spice pastes) that are made from scratch. Leave room for the rich and earthy “Buah Keluak” ice cream, made with Valhrona chocolate, salted caramel, chocolate crumble, specks of chilli and drizzled with a warm milk chocolate espuma.

Raya Thai Cuisine, Thailand

Tucked inside a faded but stunning old colonial Sino-Thai mansion, this 18-year-old family restaurant has become a Phuket Old Town institution, attracting foodies from all across Thailand. The old dame has aged gracefully, with gorgeous Portuguese mosaic tiling, pretty stained glass and walls adorned with ’50s vintage prints and photos of celebrities, royalty and prime ministers enjoying many a meal at Raya. Head chef Khun Kulab’s menu is an ode to the historic cuisine of the south – don’t miss the kanom jeen (creamy crab meat yellow curry served with little swirls of rice noodles), as well as the rich pork stew and the deep-fried sea bass with shallots, fiery chillies and doused in a tamarind and lemongrass sauce.

Tamarind, Laos

Cooking classes abound in Luang Prabang, the misty, temple-studded former Royal capital of Laos that was awarded Unesco World Heritage status in 1995 for its dreamy French colonial architecture and gilded pagodas. But this breezy café on the banks of the Nam Khan River arguably boasts the old quarter’s best and most popular cooking schools (classes take place in an old villa next door). The restaurant, run by Laos chef Joy Ngeuamboupha and his Australian wife Caroling Gaylard, serves up homely authentic northern Laos soul food such as buffalo laab, bamboo shoot soups, dried riverweed and spicy Luang Prabang sausage.

This article was published in the August​ edition of Southeast Asia Globe magazine. For full access, subscribe here.