Southeast Asia is a food lover's playground, and no food blog captures the region better than Eating Asia. Robyn Eckhardt and her husband Dave Hagerman have spent the past 4 years hopping around Malaysia, Vietnam, Thailand, and other spots, blogging and freelancing for publications such as The South China Morning Post and Time Out Kuala Kumpur. From banh mi snackdowns to portraits of Penang's cooks and street vendors, Eating Asia's posts reveal a intense passion for both the food and the people behind the food. And the photos will leave anyone starving for more.

How did you become interested in blogging about the cuisines of Asia?

First came an interest in writing about the cuisines of Asia and, following logically from that, a desire to write well about the cuisines of Asia. I wanted to become a better writer but I needed a prod to practice. The blog gave me a reason to sit down in front of the computer on a regular basis and write (the photographer had a similar impetus to blog).

(Jim Boyce with Professor Ma Huiqin at a small local eatery near Yunnan Red Wine Company.)

If Beijing had an official drink and nightlife critic, Jim Boyce would be it. For the past 3 years he has been tracking Beijing's ever-evolving bar and club scene through his popular Beijing Boyce blog. His other project, Grape Wall of China, is a one-stop resource for wine in China, including winery visits, profiles of wine writers and sommeliers, even accounts of marathon wine tastings. For this week's Appetite for China interview Jim shares his insights on wine tourism, alcohol and Chinese food, and spots to drink and relax in Beijing.

Most Singaporeans I know are about crazy about food, and KianLam Kho is no exception. His blog Red Cook may be just 1 year old, but it has already drawn a number of devotees who hunger for great insight into Chinese home cooking. It's hard not to be seduced by his posts, like this meticulously documented Moon Festival banquet. From stock techniques to a recipe for mouth-watering red-cooked pork, Kian is a pro at "sharing the joy and frustration of cooking Chinese food at home."

What is your earliest memory of Chinese food?

I grew up in Singapore and was exposed early on to many different types of food, including Indonesian, Malay, Indian, Nonya (a local cuisine influenced by Chinese and Malay cooking) and many types of regional Chinese cooking. However, the food served at home was mostly Chinese and heavily influenced by my family's roots in Fujian province. Fujian cooking is generally non-spicy and dominated by seafood. I remember growing up with Fujian-style mustard green rice with dried oyster, red cooked pork (also known as kong bak in Fujian dialect), steamed fish and egg-drop seaweed soup. I also remember our servant making pork floss by slow cooking lean pork in soy sauce and spices over the entire afternoon until the meat disintegrates and dehydrates. We didn't eat Cantonese food at home but would go out to a Cantonese restaurant.