David Yip

Part 2/2
A new F&B venture by the Xin Rongji group in HK. 芙蓉無雙, a Michelin ⭐️ restaurant opened in 2020 serving Hunan (Xiang) cuisine in Beijing. Now they are in HK.

Hunan cuisine is one of the 8 major Chinese cuisines, known for strong dry and spicy flavours laced with preserved and fermented ingredients. Its use of smoked and cured meats also appeals to me a lot.

Since they’re part of the Xin Rongji group, rest assured only top notch ingredients are curated and served.
#hunanfood #hkrestaurant #hkfood #hkfoodie #hkfoodlover #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodgram #hkfoodgram #food #foodporn #foodstagram #foodies #foodlovers #foodpics #foodgasm Less

Part 2/2
Resonance - this Michelin ⭐️ Japanese restaurant may not be on everyone’s lips in the BKK scene; but after 2 visits I am convinced it is an under-the-radar gem definitely worth your attention.
Chef Shunsuke Shimomura eschews superficial trendiness; instead staying true to heart with dishes he truly believes in. Years of experience in Italy, France and Australia have given him solid foundation and expert facility.
But what I found most lovely when dining was this sense of someone nurtured on glorious family cooking, then venturing out into a professional world that honed his tastebuds and skills. Btw, the desserts were gorgeous!
Refined yet unpretentious, and sparking joy with each bite—it’s why I look forward to coming here whenever I’m in BKK.
#michelinstar #michelinchef #bkkeats #bkkrestaurant #bkkfood #bkkfoodie #bkkfoodporn #eat #food #foodporn #foodpics #foodgasm #foodinstagram #foodstagram #foodlover Less

Over the past weeks, I went to WING and VEA in HK. Guess I need to complete the trilogy with Chef Vicky Cheng’s latest restaurant in BKK - K by Vicky Cheng.

Located on the 56th floor of Empire Tower, its view was breathtaking; and its interior, simple on first glance, contained the subtle and abstract Chinese detailing.

Since it was a lunch visit, I was given a set menu with multiple dim sums and mains to pick from. The cooking was straight forward with local (Thai) ingredients the focus. But a couple classic dim sums surprised me with chef’s clever play of flavours.

I’ll be back for the a la carte dishes soon.
Congrats, chef Vicky Cheng on this new venture!
#bkkrestaurant #bkkeats #bkkfood #bkkfoodie #bkkfoodporn #bkkfoodies #restaurant #chinesefood #food #foodporn #foodstagram #instafood #foodie #foodlover #foodgasm #foodpics Less

Was told to check out this congee place even before I landed in BKK. So I woke up an hour earlier, braved the rain and walked to my breakfast.

Absolutely worth the effort. The congee was cotton smooth and tasty. There’s a very light hint of smokiness, which my friend claimed was their “signature” taste.

I love the minced pork ball most. Not heavily marinated and the porky-taste was delightful. Missed this natural pork flavour in Sg.
#bkkeats #bkkfood #bkkfoodie #bkkfoodporn #streetfood #streetfoodlover #foodpics #eat #congee #porridge #foodporn #food #foodie #foodstagram #instafood #foodlover #foodgasm #foodforfoodies Less

When the weather cools in HK, the time is ripe for claypot rice. My colleagues brought me to this hole-in-a-wall restaurant in Sheung Wan. Manned by the lady boss herself, the place is so popular that ardent queues extend to well beyond 9 pm.
I’m a big fan of claypot rice; and often indulge in it even in hot & humid Sg. And I never miss the crispy crust of burnt rice at the bottom of the claypot! As a kid, I poured hot pu’er or soup on it, and waited for the layer to soften before scraping and wolfing it down.
Since it is “winter”, I also ordered another favourite of mine, stewed lamb belly (羊腩煲) with bamboo shoot and bean curd skin. Less

Part 2/2
Even without a crystal ball, I can tell chef Vicky Cheng will play a part in the evolution of modern Chinese cuisine—by modelling the way his younger counterparts should think out of the box and challenge themselves.

Chef Cheng’s reinterpretations combine new techniques, unexpected ingredients, and surprising turns of flavour to breathe new life into the classics.

To truly ‘get’ his food requires some legwork though. Some flavours are so subtle one misses them altogether if one eats carelessly; others take a moment or two in order to uncover the chef’s intentions. As such, the discoveries never stopped coming— and that’s what I enjoy and find inspiring in a dining experience. Less

Part 2/2
A new F&B venture by the Xin Rongji group in HK. 芙蓉無雙, a Michelin ⭐️ restaurant opened in 2020 serving Hunan (Xiang) cuisine in Beijing. Now they are in HK.

Hunan cuisine is one of the 8 major Chinese cuisines, known for strong dry and spicy flavours laced with preserved and fermented ingredients. Its use of smoked and cured meats also appeals to me a lot.

Since they’re part of the Xin Rongji group, rest assured only top notch ingredients are curated and served.
#hunanfood #hkrestaurant #hkfood #hkfoodie #hkfoodlover #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodgram #hkfoodgram #food #foodporn #foodstagram #foodies #foodlovers #foodpics #foodgasm Less

Part 2/2
Even without a crystal ball, I can tell chef Vicky Cheng will play a part in the evolution of modern Chinese cuisine—by modelling the way his younger counterparts should think out of the box and challenge themselves.

Chef Cheng’s reinterpretations combine new techniques, unexpected ingredients, and surprising turns of flavour to breathe new life into the classics.

To truly ‘get’ his food requires some legwork though. Some flavours are so subtle one misses them altogether if one eats carelessly; others take a moment or two in order to uncover the chef’s intentions. As such, the discoveries never stopped coming— and that’s what I enjoy and find inspiring in a dining experience. Less

When the weather cools in HK, the time is ripe for claypot rice. My colleagues brought me to this hole-in-a-wall restaurant in Sheung Wan. Manned by the lady boss herself, the place is so popular that ardent queues extend to well beyond 9 pm.
I’m a big fan of claypot rice; and often indulge in it even in hot & humid Sg. And I never miss the crispy crust of burnt rice at the bottom of the claypot! As a kid, I poured hot pu’er or soup on it, and waited for the layer to soften before scraping and wolfing it down.
Since it is “winter”, I also ordered another favourite of mine, stewed lamb belly (羊腩煲) with bamboo shoot and bean curd skin. Less