Robyn Eckhardt writes on food and travel in Asia, Europe and Turkey for The New York Times, Saveur, Wall Street Journal, SBS Feast and other publications. She was the founding Food Editor at Time Out Kuala Lumpur and for two years wrote a column on street food for Wall Street Journal Asia. Robyn is on the masthead at Travel+Leisure Southeast Asia and contributes to Zester Daily. She is a contributor to The Oxford Companion to Sugar and Sweets (April 2015).

Robyn often works with her partner, food and travel photographer David Hagerman; together they publish the award-winning food blog EatingAsia.

In 1998, while living in Shanghai, Robyn and David visited Turkey. That trip was the beginning of an obsession with the country, its people and especially its food that prompted Robyn to study Turkish for three years at University of California Berkeley. Since that first Turkey trip Robyn and David have driven over 21,000 kilometres along the back roads of eastern Turkey documenting regional cuisines and life in villages and in cities, on farms and on fishing boats and in high pastures.

Her cookbook Istanbul and Beyond stories, photographs and over 120 recipes from Turkey’s cultural capital and its far eastern reaches — will be published by Rux Martin Books/Houghton Mifflin Harcourt in October 2017.

An Asia resident for 20 years, Robyn lives in the UNESCO World Heritage site of George Town, Penang. When not on assignment she leads private street food walks in George Town and teams up with David to offer food writing and photography workshops in Asia and Turkey, as well as bespoke culinary and photography excursions in off-the-beaten-track Turkey.


Twitter: @EatingAsia

Instagram: @IstanbulandBeyond

A sample of published work:


For The Economist‘s lifestyle magazine 1843: A feature on young farmers in Piemonte, Italy (forthcoming February 2017).

For Saveur: On pomegranate molasses, Malaysian palm sugar and Turkish cuisine.

For the New York Times: Sea urchin season on Spain’s Costa Brava, chasing anchovies on Turkey’s Black Sea coastexploring Cambodian flavors in Siem Reap.

For SBS Feast (Australia): A historic market neighbourhood in Chiang Mai, culinary adventures in Turkey’s cow country.

For Travel+Leisure Southeast Asia: Feasting in Taipei, dining out in Istanbul.

For Wall Street Journal Asia: Seasonal eating in Istanbul, the original artisan toast.




  1. Hi Robyn, I was really touched the other day reading the article about your helping Ms Ooi to get her back to restarting her char kway teow business in Penang. I thought then what a wonderful person this NYT food writer is. And then this afternoon I saw you on Nat Geo bringing John Torode around the Chowrasta market in Penang. Wow! Talk about coincidences. So I thought I’d just drop in to say hi.

    Here’s the article in case you haven’t read it:

    Also, from further reading up on you and your good work, I stumbled upon your blog about your home renovation but not able to find the page on the finished product, if there is one. If it’s available for public access (the page I mean), could you please point me to it? Would love to see the transformation. Thank you.

    • Hi Happy, thanks for your comment. As you can see I have not updated this blog in ages, and though we have been
      living in the house for over three years now I probably will not post finished photos for a while.
      You can also find me (a bit more regularly from now on, hopefully) at my food blog

      I can’t accept credit for the donations to Ms. Ng (her real name, it turns out) — all of that credit goes to the literally
      hundreds of people who shared my Facebook post and/or came through with donations. We collected a little over RM 3,900
      for her, and we’re thrilled to be able to deliver the balance of it to her in the next couple days. Again — with huge
      thanks to Malaysians, Singaporeans and people of other nationalities who showed their concern by sharing and/or donating.

      I like to think I did what anyone else in my position would have done, if they could.

      All the best,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s