David Yip

Chef Manav Tuli of Leela HK is one of the few chefs from India who wows me consistently and thoroughly. He recently held a collaboration in HK with Chef LG Han of Labyrinth in SG.

And what a display of fiery innovation and versatility it was.

Both chefs bent the rules while staying true to their own distinctive identity and roots. They did their respective culinary traditions proud while giving us an absolute treat.

I loved the tandoori charsiew, chicken tikka satay, grilled squid, chilli crab and bone marrow biranyi. I ate so much it gave me heart burn the rest of the night—but it was definitely worth it!

@leela.hkg
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@TheForksandSpoons852 Less

I love 沙翁 or Chinese doughnuts; yet I hardly eat them even in HK where it is easily found. The reason? I love mine freshly fried and sprinkled with sugar, but what I find have often been left on the shelf for a long time. They’re deflated, chewy, and damp sugar.

I recently ate some at Shang Palace Singapore. I felt these were very close to how 沙翕 should taste. Fried ala minute, they were light, airy and almost ‘melt in the mouth’— exactly how I remembered them as a kid. Less

The moment I realised that Chef Johnson Ebenezer, along with key chefs, Mythrayie Iyer and Avinash Vishaal, were behind Farmlore, I knew I was in good hands.

I first met Chef Johnson when he launched Nadodi in KL some 10 years ago. I recall being impressed with the bold concept; and the innovative, creative dishes I tasted.

A decade on, the magic is still there! Chef Johnson has kept his grounded cooking style, and now used the bulk of the seasonal harvest from his 37–acre farm. The dishes, seemingly modern, employ cooking techniques adapted from ancestral foodways.

Living in Singapore where South Indian flavours abound, I thought I knew the cuisine. Yet somehow the chefs at Farmlore have managed to conjure new interpretations that gave these familiar flavours a twist I didn’t expect.

Prior to dinner, I was given a tour of the farm, and again I learned many new things about veggies and herbs I thought I knew. Less

I was in Kunming, Yunnan, recently and made a detour to Yiliang, a neighbouring county about 54 km away. The purpose of my escapade? To seek roast “little knife duck” or 小刀鴨. There are three famous must-eat ducks in Kunming, namely麻鴨, 番鴨 and 黄褐鴨. “Little knife duck” is the smallest sub-variety of 麻鴨 - weighing around 750 grams.

In this recipe, the duck is carefully selected when they are 40 days old, marinated, then placed under the mild sun till its skin is totally dried. The bird is then roasted to crispiness with burning pine hair “rope” in a special clay urn.

The traditional way of eating it is dipping the meat in either salt and pepper, green onion, or sweet bean sauce.
#roastduck #streetfood #duck Less

Nothing beats a comforting ginkgo nut and yuba congee to start a new day. And in the least expected of places—Shangri-La Tokyo.

A specific Japanese rice was used for a thick, creamy, and velvety texture. The gingko nuts were also Japanese; and compared to Chinese varietals, offered a dense chewiness similar to edamame, with a subtly sweet, nutty flavor and faint, pleasant bitterness.

The addition of fresh yuba was a bonus as I rarely use this ingredient at home; it gave the porridge a subtle, rich nutty flavour and a lingering aromatic aftertaste. Less

I love eating. But what I enjoy more is encountering young chefs with the potential to dazzle in the future. Chef Yang Kang from Xia in Xiamen is one.

Last week I had the pleasure of watching him cook with Nicolas Tam, one of the Singaporean chefs who led Willow to a Michelin star shortly after the restaurant’s opening 4 years ago.

There was superb chemistry between the two, and the dinner was full of surprises and delights.

Although not a native of Fujian, Chef Yang’s deft knowledge and skill with the Hokkien tradition was subtly but clearly on display in ingredient, flavour and technique.

Chef Nicolas on his part presented flavours I had not seen when I last ate at Willow—flavours which impressed me. Can’t wait to revisit his restaurant!
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What an exhilarating evening! Four young chefs “woked” up a fabulous menu to celebrate the first anniversary of The Silk Lakehouse in Hangzhou. While each chef clearly showcased his own style and individuality, the result was a seamless colllective performance that wowed the diners. Super grateful to Chef Dej who flew in straight from an earlier stint in Japan just one day before the event. Despite the rush, his desserts had the guests raving non-stop even after the dinner. Less

We talked about brains recently ….. Chef Manav Tuli was preparing Bheja Fry; which needed goat brains. As that was impossible to find in HK, I suggested pig brain. When Chef ultimately made the dish, my dining companion and I rushed to Leela straight from a heavy dinner— and it was worth it!

As further reward, Chef added Saoji Lamb to the “supper”. That dish was a first for me. Its flavours were heavier than expected but that didn’t lessen its deliciousness!!!!

Thanks for pampering us, chef!!!!! Less