Andy Wang has written regularly about restaurants and bars for publications including Food & Wine and Los Angeles Magazine. His work has also appeared in the New York Times, New York Magazine, Zagat Stories, Condé Nast Traveler, Epicurious, Yahoo Travel, Observer, Taste, Ocean Drive and many other publications. He is co-founder of the Dumpling Mafia NFT, co-host of LA Food Gang on Clubhouse and co-host of the Chinese Food Fight Club podcast. Andy was previously the real estate and travel editor at the New York Post. A former dot-com entrepreneur, he wrote the first New York Times stories about both Google and blogs.