Irene Sam
Born in Macau and raised in the US and France, Irene is fluent in six languages and contributes regularly to various publications, writing on topics including food, culture and wellness.
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At Masque in Mumbai, Sahdu uses ingredients, recipes and techniques from around the subcontinent to ‘marry familiarity with the unexpected’.
At Masque in Mumbai, Sahdu uses ingredients, recipes and techniques from around the subcontinent to ‘marry familiarity with the unexpected’.
‘In Hong Kong, there is a big trend in marrying luxurious ingredients with Sichuan cooking techniques,’ says Charles Cheung, executive Chinese chef at the Four Seasons Macao and its Michelin-starred Cantonese restaurant Zi Yat Heen.
‘In Hong Kong, there is a big trend in marrying luxurious ingredients with Sichuan cooking techniques,’ says Charles Cheung, executive Chinese chef at the Four Seasons Macao and its Michelin-starred Cantonese restaurant Zi Yat Heen.
Hong Kong chef Kelvin Au Yeung’s inventive ideas at three-Michelin-star Macau restaurant breathe new life into dishes such as sweet and sour pork and rabbitfish soup.
Hong Kong chef Kelvin Au Yeung’s inventive ideas at three-Michelin-star Macau restaurant breathe new life into dishes such as sweet and sour pork and rabbitfish soup.
Liu Guo-zhu, the master chef of Wynn Macau’s two-Michelin-star Golden Flower restaurant, where he specialises in Tan family cuisine, talks about cooking for China’s late paramount leader.
Liu Guo-zhu, the master chef of Wynn Macau’s two-Michelin-star Golden Flower restaurant, where he specialises in Tan family cuisine, talks about cooking for China’s late paramount leader.
Mitsuharu Tsumura, chef-owner of Maido, in Lima, No.1 on Latin America’s 50 Best Restaurants list, talks about living and cooking in the now, why being a chef is about having a passion for food, not fame, and his first foray into Asia – Aji, in Macau.
Mitsuharu Tsumura, chef-owner of Maido, in Lima, No.1 on Latin America’s 50 Best Restaurants list, talks about living and cooking in the now, why being a chef is about having a passion for food, not fame, and his first foray into Asia – Aji, in Macau.
Bangkok’s gastronomic scene is one of the most exciting in Asia. Just steps away from some of the city’s most famous places, there are hidden spots where locals enjoy some of the most delicious meals in the city.
Bangkok’s gastronomic scene is one of the most exciting in Asia. Just steps away from some of the city’s most famous places, there are hidden spots where locals enjoy some of the most delicious meals in the city.
Tam Kwok Fung, the executive chef of Wing Lei Palace, at the Wynn Palace in Macau, talks about selecting the finest ingredients and sauces, and staying true to his native cuisine.
Tam Kwok Fung, the executive chef of Wing Lei Palace, at the Wynn Palace in Macau, talks about selecting the finest ingredients and sauces, and staying true to his native cuisine.
Joseph Tse, executive chef of restaurant The Eight at the Grand Lisboa, in Macau, says some customers still appreciate the Manchu Han Imperial Feast, which is made up of more than 108 dishes
Joseph Tse, executive chef of restaurant The Eight at the Grand Lisboa, in Macau, says some customers still appreciate the Manchu Han Imperial Feast, which is made up of more than 108 dishes
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