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Liya Su

Liya Su
Liya Su profile

Liya Su

I came from Canton, Southeast China’s Guangdong province, is a city of gastronomy and the home of Cantonese cuisine. In my youth, not only had I realized food brought pleasures and comforts, but also I had sense that food would connect people and the world.

Following my heart, I indulged in global gastronomy discovery naturally. Later from 2012, I set foot on food writing when I have been trained as a bilingual-inspired journalist. As a matter of fact, my lifetime passion on food finally came to the first-ever launched Michelin Guide China back in 2016.

The more perspectives chefs share, the more humbles I learn. Because gastronomy is a complex of presenting art, craft, science, culture, history, philosophy, and even anthropology, so it inspires me to go beyond boundaries to dance with the diversities of gastronomy.

As a cross-culture lover, I do appreciate any kind of food in every corner of the world. However, Chinese cuisine and Mediterranean cuisine are the apples of my eyes. The former one is flowing in my blood that encourages me to learn in-depth food cultures and share to Chinese food lovers in the globe, and the latter one has played leading roles in European countries from ancient Rome to contemporary world which motivates me to make researches in tracing back to its roots, evolutions and influences.

I do believe that food adventures to be the best kind of therapy. The ingredients, flavors, chefs, cuisines and travels are inspiring that creates unforgettable memories. Along with the food journey, I will keep storytelling. When not writing, I can be found devouring cookbooks or knocking at the door of a restaurant. Apart from feeding my stomach, I also enjoy exploring the world of tea.

Meet Asia's Top Female Chefs 
Across Asia, an increasing number of women are entering the kitchen and flourishing as chefs. Here's our pick of the best leading and up-and-coming female chefs in Asia.
Guangzhou city
Guangzhou, China: A Tasting Tour with Jianyu Leung
Guangzhou (Canton) is China’s third largest and richest city, and is acclaimed as its city of gastronomy, and the home of Cantonese cuisine
Sustainability pioners
The chefs pioneering sustainability movement in Greater China
When sustainable table movement was in full swing in many parts of the world, have you heard of any wave in the far east, Greater China? Thought no. But now the wind is changing.
Chinese mitten crab
Chinese Mitten Crab
A closer look at Chinese mitten crab, a traditional autumn delicacy especially in Eastern China regions. Find out the truth to originate, select and make it at home.
Hong Kong
Affordable luxury: where to eat in Hong Kong
Up to 25, 50 or 100 Euros: in one of Asia’s gastronomic capitals offers great food. Find out what hidden gems you can’t miss with limited budget.
Xiaoqing Chen
From Chinese food to cultural diversity: a journey through a lens
The eye of Xiaoqing Chen, the documentary director behind the Netflix series "Flavorful Origins", on the food world.
Young chefs in Chengdu shaking up Sichuan cuisine
Young chefs in Chengdu shaking up Sichuan cuisine
Meet the young chefs endeavoring to refine Sichuan’s culinary traditions. The unveiling treasures drive the public’s attention to rediscover Sichuan cuisine.
Warsaw: Where to Eat and Drink with Chef Modest Amaro
Warsaw is an underrated capital of flavours in Europe. Ethnic cuisines are burgeoning as Asian communities expand.
Five new Chinese food lovers' books for the new year
Recipes, people and amazing journeys all around Greater China and his produce: let's discover the ultimate cooking cookbooks for Chinese food addicted.
Italian gastronomy blooms in Shanghai
From fine dining to comfort bistro, Italian food surprise diners in the city. And has been awarded its first Michelin star in Greater China.
Luxury Branded Venues: China is in the front row
Fashion, design, gastronomy: the trend of crossover masterpieces is blooming in Greater China too. Discover with us the best places to be.
Chinese Dried Fish: What is it and How to Cook it?
A beginner's guide to dried seafood, a cultural heritage of Chinese cuisine. All you have to know about the different species and their culinary uses.