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... 
Feb 14, 2018 | Business Journalism, Travel Writing
China’s old southern hospitality By Mark Andrews Finnair Cargo. 14/02/2018. Nanjing at various times was capital to ten dynasties. While it may no longer be the capital of China, having last relinquished the role in 1949, it remains one of the most important cities in... 
Feb 1, 2018 | Travel Writing
Sea-ing Ningbo By Mark Andrews Scoot – Scoot Airlines.February 2018 The sea is key to exploring Ningbo an ancient harbour city in China says travel writer Mark Andrews. A long procession steps over the smoke from burning straw as firecrackers break the... 
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... 
Jan 1, 2018 | Travel Writing
Shanghai’s Urban Nip and Tuck By Mark Andrews Blue Wings – Finnair. January 2018 When looking at the skyscrapers of Shanghai’s Pudong district, it’s easy to imagine a city of tomorrow. What it has not been so easy to envision is yesterday, thus leaving many an... 
Nov 6, 2017 | Travel Writing
Road Tripping Through Sichuan-Tibet By Mark Andrews Lightfoot Travel. 06/11/2017 Time-honoured architecture, island nunneries and iPad toting monks await Mark Andrews on this road trip with a difference Afternoon is nearly over, but in the Garze Tibetan Autonomous...