Irene Sam

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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Latest from Irene Sam

Prateek Sadhu doesn’t want to improve Indian food, but he does want to surprise diners

At Masque in Mumbai, Sahdu uses ingredients, recipes and techniques from around the subcontinent to ‘marry familiarity with the unexpected’.

12 May 2020 - 11:51AM

At Masque in Mumbai, Sahdu uses ingredients, recipes and techniques from around the subcontinent to ‘marry familiarity with the unexpected’.

Prateek Sadhu doesn’t want to improve Indian food, but he does want to surprise diners
Chinese diners’ taste for spice is blurring regional cuisines, says Macau chef

‘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.

2 May 2020 - 12:42PM

‘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.

Chinese diners’ taste for spice is blurring regional cuisines, says Macau chef
The Hong Kong chef reinventing Chinese classics at Macau’s three-Michelin-starred Jade Dragon restaurant

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.

2 Apr 2020 - 6:03PM

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.

The Hong Kong chef reinventing Chinese classics  at Macau’s three-Michelin-starred Jade Dragon restaurant
When Deng Xiaoping asked for fatty lamb, against the doctor’s orders: Macau chef remembers

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.

16 Feb 2020 - 11:38AM

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.

When Deng Xiaoping asked for fatty lamb, against the doctor’s orders: Macau chef remembers
Latin America’s top chef on cooking in the now – ‘I like to cook the way I live and I live one day at a time’

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.

18 Dec 2019 - 3:50AM

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.

Latin America’s top chef on cooking in the now –  ‘I like to cook the way I live and I live one day at a time’
Eat like a local in Bangkok: forget about Michelin – and discover these five hidden gems

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.

13 Sep 2019 - 12:56PM

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.

Eat like a local in Bangkok: forget about Michelin – and discover these five hidden gems
Chef Tam Kwok Fung on preserving the taste and soul of Cantonese food

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.

6 Jun 2019 - 6:00PM

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.

Chef Tam Kwok Fung on preserving the taste and soul of Cantonese food
The essence of Cantonese cuisine is simple, says a three-Michelin-star chef in Macau

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

7 Apr 2019 - 12:17PM

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

The essence of Cantonese cuisine is simple, says a three-Michelin-star chef in Macau