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 / Southeast Asia’s favourite noodle soups

Posted on: January 8, 2019 | Featured

From Cambodia’s kuy teav to Indonesia’s soto ayam, Southeast Asia Globe tucks into the region’s favourite noodle soups

Kuy teav, Cambodia

Kuy teav is a common Cambodian breakfast dish comprising belly-warming broth, rice noodles, meats like minced pork or seafood, and garnishes including crispy fried garlic, limes,  bean sprouts, Kampot pepper and chilli. The dish’s Phnom Penh version is served with additional extravagant toppings like pork belly, roast duck or Mekong river prawns. The soup can be found throughout Cambodia, although vendors are often sold out before midday.

Tom yum, Thailand

Tom yum is arguably Thailand’s most famous soup and one of its most popular dishes that’s enjoyed around the world. It’s a hot-and-sour concoction most commonly made with shrimp (order it as tom yum goong in Thailand), kaffir lime leaves, galangal, lemongrass, palm sugar, lime, coriander and rice noodles. Vegetables served in tom yum often include mushrooms, onions and shallots. Early Thai chefs are thought to have added a variety of herbs and seasonings to balance the fishy flavour from the shrimp.

Mohinga, Myanmar

Mohinga is commonly considered to be Myanmar’s national dish. The pungent rice noodle and fish soup’s main ingredients are chickpea flour, garlic, onions, lemongrass, banana tree stems, ginger, fish paste and catfish. It’s boiled in a cauldron and garnished with crisp fried onions and crushed dried chillies. Diners doctor up their bowl with sliced lime, coriander and other ingredients available on the table.

Pho, Vietnam

Pho is the versatile national soup of Vietnam, made with rice noodles and usually chicken or beef in a bone soup stock. It’s served with a variety of raw ingredients and garnishes on the side, like diced scallions, basil, lime wedges, sliced chillies, herbs, onion, coriander and bean sprouts. Some prefer their pho dowsed in hot sauce, while others prefer to eat the soup simply, focusing on the taste of the broth. Hoisin and fish sauce are popular condiments for this famous dish.

Soto ayam, Indonesia

Soto ayam is a spicy chicken soup with vermicelli noodles that’s made yellow with healthy dashes of turmeric. Hard-boiled eggs, fried potatoes, Chinese celery leaves and fried shallots are common garnishes. Soto Ambengan, found in the city of Surabaya, has a thicker yellow colour and is known for a topping of “koya”, a powder of prawn crackers. Sot ayam is native to Indonesia but is popular at the food stalls of Malaysia and Singapore as well.

This article was published in the December 2018 edition of Southeast Asia Globe magazine. To subscribe to our newsletter, click here