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Adrian Tan on Muck Rack

Adrian Tan

Asia–Pacific (APAC)
As seen in: Medium, Emerging Infectious Diseases, Yahoo Singapore, arXiv, MDPI, CNA (Channel NewsAsia), The Straits Times, HackerNoon, BioRxiv, Physical Review B and
Very much into Online Marketing specialising in Search Engine Marketing & Web Analytics
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Articles

I flew to Nanning to get scammed

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By Adrian Tan
| The Adrian Tan Show
In 2018, an ex-colleague asked me out to lunch, out of nowhere. We were never close. But he said he’d uncovered an exciting opportunity in China and thought of me. No harm learning more. So we met for duck rice at PLQ. Over lunch, he laid it out. He had just come back from Nanning. There is, he said, a concerted but unofficial plan by the Chinese central government to bring overseas Chinese back to China.
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No Becomes a Pattern

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By Adrian Tan
| The Adrian Tan Show
I was tired. Not the dramatic kind of tired you put in a LinkedIn post with a black and white photo. The kind where you’ve mopped, done three loads of laundry, fixed a wonky cabinet hinge, and you’re standing in the kitchen wondering if you have the energy to open the fridge. My youngest came up and asked if we could go roller-skating. Every fibre in my body wanted to say no. I had a few excuses lined up. Getting late. Next week. Daddy’s tired. All true. All reasonable.
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Still at the stove

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By Adrian Tan
| The Adrian Tan Show
I knew French onion soup takes a long time. I just didn’t expect to still be standing at the stove at this hour. There’s a thing food bloggers do where they understate the caramelising time. Five minutes, they say. Or ten at most. Tom Scocca wrote about this in Slate back in 2012 — really, it’s closer to 45 minutes, sometimes more. The bloggers know that if they told you upfront, you’d just grab the canned version. So they round down, you get burned, and the soup never tastes as it should.
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