A look at how plant based meat substitutes are looking to the Chinese market for future growth along with the challenges facing them.
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.
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.
Five quintessential Laotian dishes which show how the cuisine is different to more well-known Thai cuisine.
The battle between Starbucks and Luckin Coffee for China’s rapidly growing coffee market.
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.
Ordering takeout has revolutionized China’s dining scene, but what is the real price of food deliveries and can it last?
What people eat around the world at Lunar New Year for good luck may not have originated from China.
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.
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.
Article looking at the five best bars in spring 2018 for craft beer in Shanghai.
Discover how wheat and meat
collectively dominate the culinary
experience in Xi’an
Exploring the nuances of Sichuan cuisine, from Upper River approaches in Chengdu to Lower River style of food enjoyed in Chongqing and beyond.
Article looking at how salt and pepper flavour Kampot in Cambodia as a tourist destination.
A Q&A article with 4 Swiss companies in the food and drinks industry operating in China.
Q&A interview with the CEO of Sinodis a food distribution company in China which imports European foods.
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.
Mark Andrews visits Ubud, where dance, temples and good Balinese food inspire him.
How big business is looking to get into the growing Chinese craft beer market following AB InBev’s purchase of Boxing Cat.
Article looking at Laotian food and what to eat aimed at an Australian audience.
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.
Article looking at what Laotian food is and how it differs from the cuisine in neighbouring countries.
Article for Shangri-la Hotels online magazine Inner Circle. Looks at Fuzhou particularly from the perspective of food and tea.
A look at Xi’an’s food particularly in the Muslim Quarter as in the Tiger Air Tiger Tales magazine.
Article looking at Kampot pepper and also how this region of Cambodia is also producing sea salt and finding ready markets for them overseas.
Largely tongue-in-cheek article about a cooking course making jiaozi dumplings at Hutong Cuisine in Beijing as in United Airlines Hemispheres.
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.
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.
How chocolate in China, particularly in Shanghai, is going rapidly upmarket and away from the ubiquitous Dove bars.
Interview with prolific chef David Laris about his back to the kitchen venture 12 Chairs in Shanghai.
Bar review of The Film in Shanghai’s Tianzifang.
Why are drink prices so high in Shanghai? Article looking into some of the reasons.
Bar review of 2nd Home on Dagu Lu in Shanghai (now closed down).
Bar review of Mokkos a Japanese sochu bar in Shanghai.
Review of Gammiok a Korean restaurant that was situated in the Longbai area of Shanghai. Possibly still open.
Bar review of Cube located in Shanghai’s upmarket Xintiandi area and specialising in dessert cocktails.
It’s all about the noodles at the Shin-Yokohama Raumen Museum in Japan.
Bar review of Jwow (now closed down) a wine bar in Shanghai’s Former French Concession.
Bar review of Cici, a now closed down club, in Shanghai.
Bar review of Piccone, a no longer open live music venue in Shanghai’s Former French Concession.
Review of Chakalaka a South African restaurant that was situated in the Redtown area of Shanghai.
Bar review of now defunct Pirates in the area near Shanghai’s Jiaotong University.
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...
Bar review of Free Soul, a possibly still open bar in Shanghai’s Former French Concession.
Bar review of Maneo a now closed bar and restaurant in Shanghai.
Bar review of Sofa a cafe and bar near Shanghai’s Dingxi Lu which probably no longer exists.
Restaurant review of Utsuwa a Japanese place that used to be in Shanghai’s Tianzifang area.
What to eat on a visit to Nanning capital of Guangxi Province.