Chinese Food Fight Club is a multimedia platform, production company, and consultancy inspired by a dining club founded by Andy Wang and Danica Lo in 2011 at Legend in New York City. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses.
Read: The Chinese Food Fight Club Origin Story here
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| Photo credit: Jimmy Chang / @jimmy_changs via Unsplash |
ABOUT US
Andy Wang has written regularly about restaurants and bars for Food & Wine, Los Angeles Magazine, Robb Report and Observer. His work has also appeared in the New York Times, New York Magazine, Zagat Stories, Las Vegas Weekly, Vegas Magazine, Condé Nast Traveler, Epicurious, Yahoo Travel, Taste, Ocean Drive and many other publications. He is co-host of LA Food Gang on Clubhouse. 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.
Danica Lo was, most recently, the chief content officer of Tatler Asia, where she led print and digital teams in eight markets: Hong Kong, mainland China, Taiwan, Singapore, the Philippines, Malaysia, Indonesia, and Thailand. Previously, she led digital editorial teams at some of the largest consumer lifestyle media brands in the United States, including Food & Wine, WWD, Glamour, and Epicurious. A native New Yorker and former Wilhelmina plus-size model, she holds degrees from the University of Oxford, Dartmouth College, and London's Central Saint Martins.