Food and drink writing by Mark Andrews
Published food and drink articles that have appeared in magazines, newspapers or online.
Highlighted Articles
DirectIndustry. The Rise of Mega Pig Farms in China.
How China is looking at using high-rise pig farms in an effort to shore up meat supplies and create food supply stability.
CKGSB Knowledge. All Sizzle and (Meatless) Steak.
How plant-based meat companies are looking to meet the Chinese government desire to cut meat consumption and help deliver a reduction in carbon emissions.
Goldthread. Beyond Impossible: Is China ready for vegan meat?
A look at how plant based meat substitutes are looking to the Chinese market for future growth along with the challenges facing them.
CBD Intel. Ale and hearty. CBD food in HK
A look at the new CBD beers in Hong Kong, one of which claims to be the first in Asia, along with the newly launched Found Café selling CBD food and drink products.
CKGSB Knowledge. The Future of Shopping.
How Alibaba’s Hema online offline crossover stands to shake up the Chinese supermarket environment and perhaps offers a glimpse of food retail’s future.
South China Morning Post. Is that Thai food, or Lao?
Five quintessential Laotian dishes which show how the cuisine is different to more well-known Thai cuisine.
CKGSB Knowledge. Freshly Brewed or Overly Roasted?
The battle between Starbucks and Luckin Coffee for China’s rapidly growing coffee market.
South China Morning Post. Eat like a local in Xi’an.
Article looking at 5 must eat foods in Xi’an the common grain being wheat as featured in the Style section of the South China Morning Post.
CKGSB Knowledge. Hungry for Profits
Ordering takeout has revolutionized China’s dining scene, but what is the real price of food deliveries and can it last?
Going Places. Food for Good Luck
What people eat around the world at Lunar New Year for good luck may not have originated from China.
Blue Wings. Nanjing on Tap
China’s former capital is home to some of the earliest craft beer in the country. And these are some of the “hoppiest” venues in town.
Morning Calm. The Perfect Pepper.
Cambodia’s Kampot Province is home to what discerning gastronomes consider the world’s best pepper. After nearly disappearing during the time of the Khmer Rouge, it’s once again taking pride of place in the country’s cuisine.
Alpha Men Asia. Shanghai’s Best Craft Beer Bars
Article looking at the five best bars in spring 2018 for craft beer in Shanghai.
Scoot. Whole Wheat Experience.
Discover how wheat and meat
collectively dominate the culinary
experience in Xi’an
SALT. Sichuan’s Spice of Life.
Exploring the nuances of Sichuan cuisine, from Upper River approaches in Chengdu to Lower River style of food enjoyed in Chongqing and beyond.
Straits Times. The Taste of Kampot Life.
Article looking at how salt and pepper flavour Kampot in Cambodia as a tourist destination.
The Bridge. The Tastes of Success. SME File article
A Q&A article with 4 Swiss companies in the food and drinks industry operating in China.
The Bridge. Food for Thought.
Q&A interview with the CEO of Sinodis a food distribution company in China which imports European foods.
Vacations and Travel magazine. Shanghai Surprise.
Forget the Michelin-starred chefs and international cuisine laying siege to the city, steer a path past restaurants with food from provinces in the far-flung corners of China to eat what the Shanghainese grew up on.
Paradise. Culture Fix – article looking at the cultural side of Ubud, Bali.
Mark Andrews visits Ubud, where dance, temples and good Balinese food inspire him.
Nikkei Asian Review. Big Brewers Thirsty for China Craft Beer Business.
How big business is looking to get into the growing Chinese craft beer market following AB InBev’s purchase of Boxing Cat.
Vacations and Travel magazine. Lunching Lao.
Article looking at Laotian food and what to eat aimed at an Australian audience.
Sixth Tone. Chinese Craft Brewers Hop to a Different Tune.
Article about the Chinese craft beer industry and in particular how they look after their own, as discovered by one brewer whose brewery burnt down.
Priority. Reclaiming the cuisine. Article about Lao food.
Article looking at what Laotian food is and how it differs from the cuisine in neighbouring countries.
Inner Circle. A Bite of Fuzhou.
Article for Shangri-la Hotels online magazine Inner Circle. Looks at Fuzhou particularly from the perspective of food and tea.
Tiger Tales. Warrior Fuel.
A look at Xi’an’s food particularly in the Muslim Quarter as in the Tiger Air Tiger Tales magazine.
Jetstar Asia. Cambodia’s black gold.
Article looking at Kampot pepper and also how this region of Cambodia is also producing sea salt and finding ready markets for them overseas.
Hemispheres. Cutting Remarks. Dispatches article
Largely tongue-in-cheek article about a cooking course making jiaozi dumplings at Hutong Cuisine in Beijing as in United Airlines Hemispheres.
Vertu Select. Shanghai, are you being served?
Slowly but surely the level of service is improving in Shanghai’s food and beverage outlets as there is a change in attitude towards the industry.
Vertu Select. Eat, pray, love in Bali.
How it is possible to eat, pray and love all on Bali and there is no better place for this than the cultural capital Ubud.
Vertu Select. Hot chocolate in Shanghai.
How chocolate in China, particularly in Shanghai, is going rapidly upmarket and away from the ubiquitous Dove bars.
Vertu Select. David Laris: new restaurant, less chairs.
Interview with prolific chef David Laris about his back to the kitchen venture 12 Chairs in Shanghai.
City Weekend. At least you won’t fall down the stairs.
Bar review of The Film in Shanghai’s Tianzifang.
City Weekend (Shanghai). Liquidating Your Assets.
Why are drink prices so high in Shanghai? Article looking into some of the reasons.
City Weekend (Shanghai). 2nd Home – Whose home?
Bar review of 2nd Home on Dagu Lu in Shanghai (now closed down).
City Weekend (Shanghai). Mokkos – no sake here.
Bar review of Mokkos a Japanese sochu bar in Shanghai.
City Weekend (Shanghai). Gammiok. Restaurant review
Review of Gammiok a Korean restaurant that was situated in the Longbai area of Shanghai. Possibly still open.
City Weekend. Cube – Sweet Xintiandi. Bar review.
Bar review of Cube located in Shanghai’s upmarket Xintiandi area and specialising in dessert cocktails.
South China Morning Post. Bowled over. Travel article.
It’s all about the noodles at the Shin-Yokohama Raumen Museum in Japan.
City Weekend. Jwow – Wowing the Senses. Bar review.
Bar review of Jwow (now closed down) a wine bar in Shanghai’s Former French Concession.
City Weekend. Cici – The New Money. Club review.
Bar review of Cici, a now closed down club, in Shanghai.
City Weekend. Piccone – Hidden Rock Gem. Bar review.
Bar review of Piccone, a no longer open live music venue in Shanghai’s Former French Concession.
City Weekend. Chakalaka – the lion sleeps tonight.
Review of Chakalaka a South African restaurant that was situated in the Redtown area of Shanghai.
City Weekend. Pirates – French Electro. Bar review.
Bar review of now defunct Pirates in the area near Shanghai’s Jiaotong University.
City Weekend (Shanghai). Spago. Restaurant review.
Spago. Restaurant review. By Mark AndrewsCity Weekend (Shanghai). 01/04/2007Restaurant review of Spago a now closed restaurant just off Nanjing Xilu in Shanghai.In Shanghai’s restaurant scene white is in and Spago uses it well for its fashionable modern style right...
City Weekend. Free Soul – emancipate your soul for less.
Bar review of Free Soul, a possibly still open bar in Shanghai’s Former French Concession.
City Weekend (Shanghai) Maneo. Bar review.
Bar review of Maneo a now closed bar and restaurant in Shanghai.
City Weekend. Sofa Bar and Café – Going Parisian?
Bar review of Sofa a cafe and bar near Shanghai’s Dingxi Lu which probably no longer exists.
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All articles and photographs displayed on this web site are available for purchase with rights varying according to what has previously been sold. For most published articled this means first serial rights for the country that the publication appears in.
If you wish to speak to me about anything on this website or to discuss commissioning any work I can be contacted by:
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