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Sam Sinha

About Sam Sinha

Sam moved to Hong Kong after a decade working as a chef in all manner of London kitchens, from five-star luxury hotels and an award-winning sustainability-obsessed stall at Borough Market to a fine-dining pop-up restaurant inside a working denim factory. This hands-on industry experience informs every aspect of his work, and he now enjoys writing wherever food, sustainability and innovation intersect, as a freelance journalist and copywriter. You can find him out and about sampling the finest street eats on offer in Hong Kong and Macau.

Posts by Sam Sinha:

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A global gastronomy

There are a few celebrated restaurants that pay homage to Macao’s homegrown cuisine out in the world and we flick through their menus.

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Into the unknown

Art meets science meets technology meets you at the upcoming TeamLab SuperNature exhibition at The Venetian Macao. We get a sneak preview of some of the interactive pieces that can be explored, admired and even shaped by their visitors.

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Preserving the past

Since 1999, Macao’s gastronomic scene has been boosted by a supernova of international chefs and cuisines. The challenge now is for locals to preserve the Macanese culinary heritage while passing on something new for the next generation to relish.

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Growing greener solutions

Thanks to Macao’s culinary eco-warriors, the city has been coming up with solutions. Now, it’s on the road to becoming more gastronomically sustainable.

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Putting the world in print

Macao had a pivotal role in the spread of Western printing technology in the 18th and 19th centuries. We take a look at why.