Two minutes with Polina Sychova, founder of SINO
Can you tell us about yours and Eugene's journey to creating the menu for SINO?
Creating the menu was a deeply personal and collaborative journey between us. It wasn’t just about food, it was about how we are going to tell our story to the British audience. We aimed to forget about stereotypes. We began with our childhood memories: the smell of the dill in the garden on a hot day, the dough being rolled out in a summer kitchen, the sound of a pot borsch simmering on the stove. Those memories were then shaped into a vision: we wanted to share them but also to reimagine, not replicate it. Each dish on the menu carries a piece of Ukrainian identity, but also reflects who we are today - as people connected to many cultures and experiences.
What is it that you hope SINO diners will learn about Ukrainian food culture during their meal at the restaurant?
For a long time, when society would talk about Ukrainian cuisine, it would unintentionally imagine borsch and meat. In much of western society, the experience of Ukrainian food is still quite limited. At SINO, we're on a mission to change that—to reshape how the world sees Ukrainian cuisine. We, as a team, are determined to break those stereotypes and to tell the story of our food in a new light. There’s a balance of comfort and creativity, where nothing is overly complicated, but everything has meaning. Moreover, it’s important for us that our guests experience Ukrainian culture – and that doesn’t just come from the food on their plate. It comes from the interiors, the hospitality experience and the general ambiance. Our hope is that every guest leaves not just full, but feeling like they were part of something genuine.
What dish on the menu most reminds you of home?
It’s got to be dumplings. When I eat them, I feel like a very happy child. I remember when all of the extended family would get together to make them. It was almost like a ritual, we would compete on who can make a better shape, and who would sneak more of the filling. Then, whilst enjoying them, we would share stories from the past, laugh and cry intermittently. There was something universal about this experience. And the best part? You always make way too many - because varenyky aren’t just food. They are love in dumpling form.