With the increase of available natural wine in Macao, sommelier Maggie Kim shares her insights and tackles a few common misperceptions.
Food & Drink
The chef de cuisine of Ying, a celebrated Cantonese restaurant at Altira Macau, says old-school values of hard work and persistence were the keys to his success.
Not sure which wine glasses are really essential or how they impact the wine-drinking experience? Sommelier Maggie Kim explains where to start.
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 33-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.