- As a writer, traveler, and culinary explorer, Kevin has written extensively about food and travel for magazines, guides, and websites.
- Contributing writer for CNBC.com’s Global Traveler.
- Kevin maintains a website about local food culture at www.foodwalkers.com.
Kevin Cox specializes in writing about the cuisine, street food, and life in Singapore and other Asian countries. Kevin also lived in Santiago, Chile where he explored South American cuisine from the Andes to the ocean for over four years. As a freelance writer and photographer, he’s written over one hundred food and travel articles and restaurant reviews, and taken several hundred photographs for magazines and websites. He’s acted as a corporate consultant, guided food tours, lectured about food, and served as a travel and destination journalist for corporations and governmental travel bureaus including the US Virgin Islands, Australia, India, Malaysia, and Borneo. In addition to Serious Eats, his work has appeared in CNBC’s Global Traveler, Epicure, Expat Living Magazine, Singapore American Newspaper, Living In Singapore guidebooks, NotATourist.com, and other food and travel websites and local magazines.
Although not classically trained, Kevin cooked and served for a professional catering service in Pittsburgh before attending the University of Pittsburgh for both undergraduate and law school.
Now living in Seattle, Kevin maintains a website about local food culture at foodwalkers.com.
What's your desert island food?
"If in the unfortunate position of having to choose just one final food -- call it my death-row meal -- I would demand a platter of of La-zi-ji, that dried chili pepper/crispy chicken dish found in any self-respecting Sichuan restaurant (sometimes called Chongqing Mala Chicken). There is something distractingly satisfying about combing through a pile of chopped red chilis for those elusive chunks of crispy chicken buried within."
What's your favorite condiment?
"My all-time favorite condiment is spicy chile crisp (my fave is Lao Gan Ma). The blend of oily, rich chili flavor combined with the crispiness of chili flakes and—hopefully—other ingredients such as black bean, garlic or kohlrabi, creates a flavor that exceeds the mere sum of its parts.”
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