Originally from Hong Kong but now based in Macau, Sammy Wu is the assistant vice-president of food and beverage at Galaxy Macau. He has written articles for the Michelin Guide and a book on hospitality management. He spoke to Andrew Sun.
I’ve always approached food with both curiosity and discipline. Growing up with Cantonese home cooking in Hong Kong, I learned early to appreciate balance, restraint and familiarity at the table.





