Pearl Yan

A globetrotter who savours food as much as the encounters with people behind it, Pearl is a journalist with a decade of experience covering food and travel stories for publications such as Tatler. Her ever-growing appetite for adventure has led her to some of the world’s most exotic flavours: from “tahchin” in Iran, “doro wat” in Ethiopia, “khinkali” in Georgia, to green ant gin in the Outback of Australia. Previously editor of the MICHELIN Guide, she is currently based in Dubai. Follow her on Instagram @pearll_y.