Andrew Sun is a journalist focusing on local stories in China and Hong Kong. His work has appeared in Cell Press, South China Morning Post SCMP, and The Daily Yonder. Andrew covers a range of topics including scientific research, food culture, and restaurant recommendations, providing readers with insights into the local scene and highlighting unique experiences.
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Hong Kong, China (Local)
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Andrew Sun's coverage predominantly focuses on lifestyle, with a strong emphasis on food and beverage. He often features profile pieces, reviews, expert commentary, and promotional deals related to dining experiences in Hong Kong and overseas.
For those looking to engage Andrew Sun, consider providing insights or access to notable chefs in the region. Additionally, offering information about emerging food trends or new dining concepts could be of interest.
Given his local focus on China and Hong Kong, pitches should align with these geographic areas for maximum relevance.
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By: Andrew Sun
The now-closed K Town Bar and Grill epitomised Kennedy Town's bid to become Hong Kong's next hip dining hub.
By: Andrew Sun
Enrica Tong is a food and wine lover who documents her dining adventures on Instagram. She shares her favourite Hong Kong restaurants. Photo: Enrica Tong
By: Andrew Sun
Foodie Instagrammer Enrica Tong shares her favourite Hong Kong restaurants, including where she goes for cuttlefish ball rice noodles with curry beef brisket and tendons.
By: Andrew Sun
Romain Dupeyre, chef of Racines in Hong Kong's Sheung Wan district, shares his favourite restaurants to eat at in the city. Photo: Romain Dupeyre
By: Andrew Sun
Originally from Shanghai, Shirley Kwok is an ex-banker turned baker, launching The Cakery, Maya Bakery and vegan fermented cheese and dips label Cultured in Hong Kong.
By: Andrew Sun
Restaurateur Christian Talpo, Interim chief executive of Pirata Group, at The Sixteenth, one of the group's outlets, in Quarry Bay, Hong Kong. Photo: Sun Yeung
By: Andrew Sun
Home baking has taken off in Hong Kong, from making cupcakes and macarons to sourdough bread. Photo: Shutterstock Opinion
By: Andrew Sun
Spicy Chinese wine and steamed crab with glutinous rice at Rainbow Seafood Restaurant. Anthony Cheung, the chef-owner of Italian restaurant Casa Cucina, shares his favourite restaurants in Hong Kong. Photo: SCMP
By: Andrew Sun
The son of two chefs, Prasant Raj Gurung, co-founder of C108 in Hong Kong, shares his go-to restaurants for Nepalese food, tapas and more
By: Andrew Sun
The son of two chefs, Prasant Raj Gurung, co-founder of C108 in Hong Kong, shares his go-to restaurants for Nepalese food, tapas and more.
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