Andy Wang Andy Wang is a Los Angeles-based freelance journalist with well over a decade's experience covering food, dining, bars, and travel. He writes for such publications as Food & Wine, Los Angeles Magazine, Zagat, and Robb Report. His work has also appeared in The New York Times, New York Magazine, Condé Nast Traveler, Taste, Yahoo, Epicurious, Observer, Vegas Magazine, and Ocean Drive. Experience Andy Wang is a man who has always had his eye on the future. He tapped into his experience as a former internet start-up entrepreneur to pen the first features on Google and blogs for The New York Times. Andy also helped launch MSN.com. He moved on to spend the next decade writing about the latest restaurants and bars, food and drink destinations, and emerging cultural trends. Andy has a particular interest in giving voice to Chinese and Asian Americans in the food and restaurant industry. He is the co-founder of Dumpling Mafia NFT and co-hosts the Chinese Food Fight Club podcast and LA Food Gang on Clubhouse. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.