Academic Journals

1. Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2022). Critical realism: A methodological design for destination food image research. Tourism Recreation Research, 1-19. https://doi.org/10.1080/02508281.2022.2098448
2. Yang, E. C. L., Nimri, R., & Lai, M. Y. (2022). Uncovering the critical drivers of solo holiday attitudes and intentions. Tourism Management Perspectives, 41, 1-11. https://doi.org/10.1016/j.tmp.2021.100913
3. Yang, E. C. L., Lai, M. Y., & Nimri, R. (2021). Do constraint negotiation and self‐construal affect solo travel intention? The case of Australia. International Journal of Tourism Research, 1-15. https://doi.org/10.1002/jtr.2506
4. Lai, M. Y., Wang, Y., & Khoo-Lattimore, C. (2019). Do food image and food neophobia affect tourist intention to visit a destination? The case of Australia. Journal of Travel Research, 1–15. https://doi.org/10.1177/0047287519867144
5. Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2018). A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, 69, 579-595. https://doi.org/10.1016/j.tourman.2018.06.033
6. Lai, M.Y., Khoo-Lattimore, C., & Wang, Y. (2017). Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research, https://doi.org/10.1177/14673584177407
7. Khoo-Lattimore, C., Yang, E. C. L., & Lai, M. Y. (2016). Comparing the meanings of food in different Chinese societies: The cases of Taiwan and Malaysia. Journal of Hospitality Marketing & Management, 25(8), 954-974. https://doi.org/10.1080/19368623.2016.1156042
8. Yang, C. L, Khoo-Lattimore, C. & Lai, M. Y. (2014). Eat to live or live to eat? Mapping food and eating perception of Malaysian Chinese. Journal of Hospitality Marketing & Management, 23(6), 579-600. https://doi.org/10.1080/19368623.2013.813887
9. Lai, M. Y., Khoo-Lattimore, C. (2011). To toast or not to toast: Motivation and resistance to wine consumption amongst the Chinese in Malaysia, International Journal of Management Perspectives, Special Issue on Hospitality and Tourism, 3(1), pp. 48-61. https://www.researchgate.net/publication/236867894_To_Toast_or_Not_to_Toast_Motivation_and_Resistance_to_Wine_Consumption_amongst_the_Chinese_in_Malaysia
    

Publications in Peer-Reviewed Conference Proceedings

1. Lai, M. Y., Wang, Y., & Khoo-Lattimore, C. (2018). Destination food image Down Under: How does Australia’s food image affect potential Chinese tourists’ intention to visit? Paper presented at CAUTHE 2018 Conference, Newcastle, Australia, 5-8 February 2018.  
2. Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2017). Destination Food and Cuisine Brand Image: How Potential Chinese Tourists Perceived Australian Food? Paper presented at Tourism and the Chinese Dream, 3rd East-West Dialogue, Gold Coast, Australia, 23-25 November 2017.
3. Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2016). Destination Food and Cuisine Brand Image: How Potential Chinese Tourists Perceived Australian Food? Paper presented at Australia-China Tourism Forum, Adelaide, Australia, 15-17 December 2016.
4. Lai, M. Y., Khoo-Lattimore, C., & Ma, E. (2016). Food identity and food brand image: Perception gap. Paper presented at the CAUTHE 26th Annual Conference, Sydney, Australia, 8-11 February 2016.
5. Lai, M. Y. (2014, May). Continuity and change in home cooking: Home cooking food movement: Social, cultural, generation identity. Paper presented at the 5th Asia-Euro Conference, Subang Jaya, Malaysia.
6. Lai, M. Y. (2014, May). Chinese home cooking: The process of defining meaning, generational identity, and sociocultural issues. Paper presented at the 12th Asia Pacific Forum for Graduate Students’ Research in Tourism, Subang Jaya, Malaysia.
7. Lai, M. Y. (2012, December). Why we cook what we cook? Cross generation influences on the intention, the process and the story behind Chinese traditional cooking. Paper presented at the 4th Asia-Euro Conference, Subang Jaya, Malaysia.
8. Lai, M. Y. (2012, June). Predicting wine consumption at different occasions at Malaysia:  A situational approach.  Paper presented at the 2nd Advances in Hospitality and Tourism Marketing & Management, International Scientific Conference, Corfu, Greece.  
9. Lai, M. Y. (2012, June). Why we cook what we cook? Cross generation influences on the intention, the process and the story behind Chinese traditional cooking (conceptual framework). Paper presented at the 2nd Advances in Hospitality and Tourism Marketing & Management, International Scientific Conference, Corfu, Greece.  
10. Lai, M. Y. & Khoo-Lattimore, C. (2011, June). Tell me why? Reasons for wine consumption and resistance amongst the Chinese Malaysia. Paper presented at the 9th Asia Pacific CHRIE Conference, Hong Kong.
11. Lai, M. Y. & Khoo-Lattimore, C. (2010, November). To toast or not to toast: Motivation and resistance for wine consumption amongst Malaysian Chinese. Paper presented at the 3rd Asia-Euro Conference, Subang Jaya, Malaysia.
12. Lai, M. Y. (2010, May). Psychology of wine drinking habits among Chinese in Malaysia. Paper presented at the 9th Biennial Conference on Tourism and Hospitality Industry in Asia (Asia Tourism Forum), Hualien, Taiwan.
     

Publications in Industry Magazines

1. Lai, M. Y. & Khoo-Lattimore, C. (2011). To Toast of Not to Toast Motivation and Resistance to Wine Consumption amongst the Chinese in Malaysia. Le Petit, The Official Magazine of Taylor’s School of Hospitality, Tourism and Culinary Art, Volume No. 1, pp. 48
2. Lai, M. Y. (2011). Tell me why? Reasons for wine consumption and resistance amongst the Chinese in Malaysia. Taylor’s Research Insight (2011), The Bulletin of the Centre for Research and Development, Volume 5, Issue 2, pp. 18