Originally from Hong Kong, the young executive chef manages three Michelin-starred Jade Dragon at City of Dreams with passion and grit.
Thinking about ordering a trusty bottle of baijiu when you see mapo tofu on the menu? Think again, says sommelier and Macao News wine columnist Maggie Kim.
The duo retraces their journey from the Philippines to ‘Filipino Street’ in Macao, where they run the show at one of the city’s best-known Pinoy eateries.
The certified sommelier turned food and beverage trainer talks about training in London, her personal motivation and Macao’s maturing wine market.
The 32-year-old Guangdong native tackles a two-hour commute to and from work every day to serve his customers delicious noodles, coffee and kaya toast at Nanyang Kopi.
From the football pitch to some of the world’s top kitchens, the 30-year-old has followed a path to culinary excellence all his own.
Chef Sam Sham has worked in nearly 20 different restaurants since 1971, and his passion for traditional Chinese dishes has only grown since.
Ristorante il Teatro’s Chef Nicholas Olivas went from baking at home to mastering the flavours of Italian cuisine in some of the world’s most prestigious kitchens.
