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.

The dining room / Southeast Asia’s first fine-dining Turkish restaurant

By: Dene Mullen - Posted on: June 15, 2018 | Culture & Life

With a total of 14 years in Asia, punctuated by stints at world-class restaurants including Noma, chef Fatih Tutak got the opportunity to put his stamp on the Dining Room at The House on Sathorn restaurant a little over three years ago.  Here, he discusses the challenges of opening Southeast Asia’s first fine-dining Turkish restaurant

With a total of 14 years in Asia, punctuated by stints at world-class restaurants including Noma, chef Fatih Tutak got the opportunity to put his stamp on the Dining Room at The House on Sathorn restaurant a little over three years ago

“We opened here three-and-a half-years ago and started out doing modern Asian cuisine based on my travels in Asia. I never even imagined at that point that I was going to cook Turkish food. Everything was beautiful, I used a lot of ingredients from around Asia, but a lot of people started commenting: ‘You’re from Istanbul, why don’t you start adding a small touch of your heritage?’ I thought, well, that makes sense. A French guy cooks French cuisine, a Chinese guy cooks Chinese cuisine – I’m Turkish. However, Turkish cuisine isn’t seen as suitable for a gastronomic restaurant. It’s very comforting, big portions, made for sharing.

“But I thought that, as a Turkish chef, if I don’t try to bring Turkish cuisine to the higher levels of gastronomy, then who is? Of course, then the problems started. Geographically we are very far from Turkey. And people were judging: ‘Why eat Turkish food in Bangkok?’

A French guy cooks French cuisine, a Chinese guy cooks Chinese cuisine – I’m Turkish

“Of course, I won’t say that I’m cooking traditional, pure Turkish cuisine, but this is my own vision. I try my best. There are all the spices, some of which people hand carry for me. It’s a big challenge, but it’s one I wanted because I cannot do this in Istanbul. I’d estimate we are five to ten years more advanced than Istanbul here cuisine-wise. Maybe we’re a little too avant garde, a little too extreme, but I don’t want to do something too simple. I want people to discover the history, the culture, the heritage and the life of the chef, coming from Istanbul to Asia and doing this crazy stuff here.

“I set myself a rule, though, when I started doing this, that I would never play with the traditional Turkish dishes. If that dish is already tradition and it’s already fucking good, don’t touch this. If women have been making this for 100 years, don’t touch it. I think the original one is already perfect.

“Now we have Turkish people coming from Turkey to eat Turkish cuisine here. I’m not joking, people come here on holiday from Turkey to eat here. Isn’t that crazy? I feel very proud that Turkish people approve.”