1.0readellionhttps://readellion.com/enchiefhttps://readellion.com/en/author/chief/rich600338<blockquote class="wp-embedded-content" data-secret="4dgON4mEJE"><a href="https://readellion.com/en/product/fatboyzine-6/">Fatboy Zine #6</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://readellion.com/en/product/fatboyzine-6/embed/#?secret=4dgON4mEJE" width="600" height="338" title="“Fatboy Zine #6” — readellion" data-secret="4dgON4mEJE" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://readellion.com/wp-content/uploads/2025/11/fatboyzine-6-cover-scaled.webp25602560Fatboy Zine is an annual publication about Asian food, culture and identity. It grew out of a desire to document how flavors, stories and heritage shape contemporary cuisine. Each issue revolves around a specific theme — from particular places to abstract cultural phenomena — bringing together chefs, artists and writers. Alongside essays and features, every issue includes recipes that explore the theme through taste and lived experience. The sixth issue focuses on layered heritage — the way different cultures intertwine to create something new. Featured contributors include sculptor Hannah Lim, who reinterprets chinoiserie aesthetics while exploring the balance between European and Asian influences; chef Ramael Scully (Scully St. James), who transforms his own heritage into a singular culinary language; Christina Chan of Choy Division Farm, a New York farm growing Asian vegetables; Abby Lee, chef of Mambow, one of London’s most successful restaurants. The recipes in this issue are also about multiculturalism: they combine techniques and ingredients born from migration, which over time became inseparable from their adopted cultures.