Mar 1, 2018 | Food Writing
Shanghai’s Best Craft Beer Bars By Mark Andrews Alpha Men Asia. 01/03/2018 Spring is a great time to embrace Shanghai’s craft beer scene with great local brews, an ever-appreciative audience of locals and expats, and local festivals heralding in warmer months ahead....
Mar 1, 2018 | Food Writing, Travel Writing
Xi’an: Whole Wheat Experience By Mark Andrews Scoot – Scoot Airlines. March 2018 Discover how wheat and meat collectively dominate the culinary experience in Xi’an, one of China’s ancient capitals by travel writer Mark Andrews. Finding good...
Mar 1, 2018 | Food Writing, Travel Writing
Sichuan’s Spice of Life By Mark Andrews SALT. March/April 2018 Exploring the nuances of Sichuan cuisine, from Upper River approaches in Chengdu to Lower River style of food enjoyed in Chongqing and beyond. In our lives, certain cities and places resonate. For...
Jan 28, 2018 | Food Writing, Travel Writing
The Taste of Kampot Life By Mark Andrews Straits Times. 28/01/2018. The Cambodian town of Kampot is famous for two things that spice up life – salt and pepper Salt shimmering in shallow saline pools intensifies the rays of the sun beating down on the Cambodian...
Dec 28, 2017 | Business Journalism, Food Writing
The Tastes of Success. SME File article looking at the stories of four SME companies in the wine and confectionary markets. By Mark Andrews The Bridge. Winter 2017 The Bridge speaks to four Swiss SMEs – CHEERS Wines, Lindt, Ricola and Schuler – on how they...
Oct 5, 2017 | Business Journalism, Food Writing
Food for Thought. Interview with Werner Schuppisser CEO of food distributor Sinodis. By Mark Andrews The Bridge. Autumn 2017 SINODIS is a leading distributor in China of many leading Swiss food brands, and was one of the most successful foreign-owned start-ups in the...
