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Meet Our Head Chef

Meet Taphouse’s Head Chef: Sam Ng

We chat with Chef Sam to learn about his background in hospitality, his journey to Taphouse and his love for Cantonese cuisine.

Head Chef Sam’s inspiration comes from his roots in Hong Kong, blending flavours from his upbringing with locally sourced Australian ingredients. Keep reading to find out more about his journey in hospitality, why Taphouse is such a unique venue and his secret supper clubs.

How did you find yourself in the hospitality industry?

“My journey in hospitality began unexpectedly in 2010, just before I started university in Brisbane. Born and raised in Hong Kong before moving to Australia, I was curious about cafe culture and took a trial position as a kitchen hand in a friend’s cafe. When the chef suddenly quit, I unexpectedly found myself running the kitchen with no training beyond cooking at home and YouTube videos.

One year later, a regular customer (who was a senior chef at a neighbouring venue) recognised my potential and connected me with his mentor, who had just opened a bistro. That opportunity led me into my first professional kitchen”.

Tell us about your journey to Taphouse

“My time in the hospitality was intense from the start. My parents wanted me to complete my degree in law and International business, so I balanced cheffing on the side. I worked in a few venues in Hong Kong like the acclaimed Ho Lee Fook.

Back in Brisbane, I opened Stanley with (Applejack Culinary Director) Patrick Friesen, but the pandemic led to unexpected changes and I moved back to Hong Kong for some time. Post-pandemic, I launched a successful Cantonese venue, deepening my understanding of Southeast Asian cuisine. In 2023, the opportunity to open Taphouse brought me to Sydney, marking the latest chapter in my career”.

What is the best part about working at Taphouse?

“I love that we’re not just serving food; we’re showcasing how Chinese culinary traditions have evolved worldwide. Taphouse reflects Sydney’s melting pot of cultures and we cater to nostalgic connections people have with Chinese food, while learning how they blend in with my own. It’s incredible to see Chinese families feasting on traditional dishes next to Irish customers enjoying spice bags, and Aussies with their beloved Mongolian lamb!

Our goal is to evoke a sense of ‘home’ for each guest and showcase the possibility of our cuisine while sharing the love – that’s the spirit of Taphouse”!

Tell us a bit about your secret supper clubs! How can we get an invite?

“I sometimes host exclusive supper club experiences on Level 1, available by booking only. We showcase an authentic Cantonese menu with dishes rarely found in Australia like a steamed crab with rice wine, traditional claypot rice, and dry-aged roast duck. It’s mostly for people who miss the flavours of home, and we can present a refined version of traditional dishes for a unique experience”.