Videos
2024
VICE: I was a field producer for this documentary on the Taiwanese semiconductor industry.
VICE: I hosted and produced a segment on food for the gods in Taiwan.
2023
SBS Dateline: I was a field producer for this documentary on Taiwanese post-partum practices.
SBS Dateline: I was a field producer for this short video on civilian defense and militia groups in Taiwan.
Mental Floss: I scripted this video on the history of coffin bread.
TaiwanPlus: Host and creator of this ten-episode series on Taiwanese cuisine.
2022
60 Minutes: I was the field producer for this segment on the Chinese threat in Taiwan.
EenVandaag: Field-produced this segment on civil defense courses in Taiwan.
2021
VICE News Tonight: Hosted and co-produced a piece on the pineapple trade feud between China and Taiwan.
SBS Dateline: Produced a 30-minute video on Taiwan-China tensions. Filmed during Covid with a two-person crew.
Vox: Field-produced a piece on Taiwan’s Covid-19 response.
2019
Writer, creator, and host of “Eat China,” a three-part web series on Chinese food in China that was syndicated by Discovery Channel Asia and nominated for a Webby. The season on Chinese noodles won a 2021 Digiday Media Award for Best Facebook Watch Show.
Made over 100 videos in the span of two years for Goldthread, a video-centric imprint of the South China Morning Post. Click here for the full archive.
Pineapples Are the New Frontline of China and Taiwan's Feud
China abruptly banned all Taiwanese pineapples in March. Coming in the middle of the two countries' escalating feud, this trade ban prompts many people in Taiwan to re-evaluate the country's economic dependency on China's lucrative consumer market.
The China Dream: Tensions With Taiwan
In the second episode of this two-part special Jennifer Wong reports on China's rise in power. This second part looks at China's increasing threats against Taiwan, and how the Taiwanese feel about their identity and future.
Life In Taiwan with China Flexing Its Military Might
Lesley Stahl reports from Taiwan, where many seem unmoved by the shows of military force China has recently carried out.
The Dark Side of Flying Sky Lanterns
Sky lanterns are iconic in Taiwan, where they’re released every day by tourists vying for a good photo op. But there’s a dark side to these magical flying paper lights.
The Gold Rush For Mushrooms
Yunnan province has 90% of all the mushroom species in China. We went to a wild mushroom town, foraged in the mountains, and talked to the locals about poisonous shrooms.
Why Hong Kong Still Uses Bamboo to Build Buildings
Bamboo is said to be stronger and more flexible than steel. We spent a day up high with Hong Kong’s death-defying bamboo scaffolding workers and met one of the last bamboo theater artisans in town.
Hairy Crabs Are Delicious. So Why Can’t You Get Them in the U.S.?
Hairy crabs are a beloved specialty in China, where they’re consumed by the dozens every autumn. But in the United States, they’re considered a pest, and when you find one in the water, you’re not supposed to leave it alive.
Why It’s So Hard to Find Sichuan Peppercorns in America
We went to Hanyuan County in Sichuan Province to find the most potent peppercorns and learned how a series of weird import regulations prevented them from reaching the States—until now.
How Century Eggs Are Made
Century eggs are one of the most misunderstood dishes in Chinese cuisine. A black gelatin egg that tastes like ripe cheese with a whiff of ammonia, it’s often used in late-night comedy shows as a sight gag. But how are they made, and what’s the science that makes them turn black?
How to Make Sweet and Spicy Noodles
Have you ever made noodles from scratch? It just takes flour, water, and a lot of patience. We teamed up with Dianxi Xiaoge, a food influencer from China’s southwest, to make wheat noodles by hand. She paired them with a flavored-packed meat sauce made with minced pork, sweet peppers, and spicy chili peppers.