Ann Mah is a journalist and author of a novel, Kitchen Chinese (HarperCollins). Her articles have appeared in the New York Times, Condé Nast Traveler, the International Herald Tribune, Washingtonian magazine, the South China Morning Post, the Insider’s Guide to Beijing, and other publications and she blogs at www.annmah.net.
After graduating from UCLA in 1997, Ann began her career in book publishing, eventually becoming an assistant editor at Viking Penguin in New York. From 2003-2007 she lived in Beijing, where she was a staff writer and dining editor for That’s Beijing, an English-language entertainment magazine. In 2005, she was awarded a James Beard culinary scholarship to study in Bologna, Italy. Ann currently lives in Paris.