Christopher Tan is a writer, editor, food consultant and cookbook author, who somehow also finds the time to be a food stylist, photographer, and cake supplier to his friends and family. Raised partly in Singapore, partly in London, and mostly in the kitchen, he often gets asked how his psychology honours degree squares with his current food-related work, to which he replies that he’s in digestive therapy. He is generally not safe to be around if you’re on a low-carb diet.

The former food editor of Wine & Dine magazine and Home Cooking magazine, he is now based in Singapore and contributes articles, photographs, and recipes to many international publications. He is the regular food pundit and recipe feature writer at Her World magazine, and has co-authored several cookbooks, among them Shiok! and Cooking With Asian Leaves. You can read more about what he does on his website, www.foodfella.com