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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.

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