Cherie Lok

Cherie covers food and culture for The Straits Times. She read history at the University of Oxford and worked in a museum before making the switch to journalism. Previously, she was a broadcast journalist reporting on social issues and the arts. In her current role, she charts the crossroads between food, heritage, mental health and other facets of life. On the weekends, she enjoys painting and binge-watching reality TV. She occasionally writes book reviews too.