CONTRIBUTORS

Zhao Xingyu

Xingyu is currently reading literature in Singapore. He has published in QLRS and Portside Review.

Sydney, 2018

We sit in front of chefs gutting amberjack, black intestines unspooling memory to the tune of Yoasobi and Korean, knives turning red as they gouge white-pink flesh open. Salmon, sea bream, squid pass us by in shells of plastic, are …

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