David Yip

Part 1/2
Two of my students presented an “updated” version of dim sum and snacks yesterday. Call me biased but it was a yummy-licious lunch. The amount of thought and effort put into these morsels was evident; with the layering of flavours coming through delicately. Kudos to their dim sum assistants too. One of them even said to me, “each time I see you, I have lots of homework to do after that.” I’ll take that as a compliment. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 #dimsum #chefscollaboration #sgfood #sgfoodporn #sgfoodies #sgfoodlover #sgfoodstagram #sgfoodpic #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodforfoodie #foodpics #foodlovers #instafood #instafoodgram #instafoodies Less

Part 2/2
Two of my students presented an “updated” version of dim sum and snacks yesterday. Call me biased but it was a yummy-licious lunch. The amount of thought and effort put into these morsels was evident; with the layering of flavours coming through delicately. Kudos to their dim sum assistants too. One of them even said to me, “each time I see you, I have lots of homework to do after that.” I’ll take that as a compliment. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 #dimsum #chefscollaboration #sgfood #sgfoodporn #sgfoodies #sgfoodlover #sgfoodstagram #sgfoodpic #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodforfoodie #foodpics #foodlovers #instafood #instafoodgram #instafoodies Less

Part 1/2
I confess—pork is my all-time favourite meat! Even before I left for Seoul for the A50B Restaurants a few weeks ago, I was hearing the name “Golden Pig”.

So first night in Seoul, I rushed to the restaurant but was turned away. They don’t take reservations; and diners go as early as 10 am to reserve a table. Fortunately my well-connected friends later arranged for me to eat there twice in one day—lunch and dinner.

It was heaven for me! Many different parts of the pig were offered, even the diaphragm muscle; but I loved the belly most, and gobbled two servings at one go. I also got really excited over the grilled pig skin—must be all those kdrama I watch with its scenes of pork skin being grilled and bathed in soju! It was soft, tendered, chewy and tasted like dessert. Ticked another one off my bucket list.
#asias50bestrestaurants #asias50best #seoulfood #seoulfoodie #bbqpork #koreanpork #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies #porklover Less

Part 2/2
I confess—pork is my all-time favourite meat! Even before I left for Seoul for the A50B Restaurants a few weeks ago, I was hearing the name “Golden Pig”.

So first night in Seoul, I rushed to the restaurant but was turned away. They don’t take reservations; and diners go as early as 10 am to reserve a table. Fortunately my well-connected friends later arranged for me to eat there twice in one day—lunch and dinner.

It was heaven for me! Many different parts of the pig were offered, even the diaphragm muscle; but I loved the belly most, and gobbled two servings at one go. I also got really excited over the grilled pig skin—must be all those kdrama I watch with its scenes of pork skin being grilled and bathed in soju! It was soft, tendered, chewy and tasted like dessert. Ticked another one off my bucket list.
#asias50bestrestaurants #asias50best #seoulfood #seoulfoodie #bbqpork #koreanpork #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies #porklover Less

Part 1/2
Born and Bred—a name that pops up whenever my friends return from Seoul. I’m not to miss this eatery if I’m ever in the city. A dear friend managed to squeeze me in for a meal, and here I am tucking into its beef. OMG, what an educational feast—each cut was grilled at a different temperature to yield a distinct texture and taste. Korean beef is really in a class of its own—marbled yet not greasy; with a flavour that is robust and layered. Such a wonderful indulgent experience.
#koreanbeef #beef #beeflover #koreaneats #koreanfood #koreanrestaurant #koreanfoodie #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie #instafood #foodinstagram Less

Part 2/2
Born and Bred—a name that pops up whenever my friends return from Seoul. I’m not to miss this eatery if I’m ever in the city. A dear friend managed to squeeze me in for a meal, and here I am tucking into its beef. OMG, what an educational feast—each cut was grilled at a different temperature to yield a distinct texture and taste. Korean beef is really in a class of its own—marbled yet not greasy; with a flavour that is robust and layered. Such a wonderful indulgent experience.
#koreanbeef #beef #beeflover #koreaneats #koreanfood #koreanrestaurant #koreanfoodie #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie #instafood #foodinstagram Less

Part 1/2
Typical of me—got all my meals mixed up and had to forfeit my deposit at Mingles yesterday. Fortunately I managed to gatecrash chef Zor Tan and his colleagues’ gathering today.

The flavours by chef Mingkoo Kang are truly up my alley—deceptively light, but layered and extremely well-balanced. I couldn’t find anything to gripe about—and one dish in particular stood out. With Mingling Pot, I one could taste each and every ingredient—anchovy broth with morel, sea cucumber, plus more. Complex yet “simple”!

And I could eat his dried fish porridge with Jeju fish, crispy black rice and pressed caviar forever!

Super impressed with my lunch—a classic case of complexity, without trying too hard to impress.
#asia50bestrestaurants #michelinstar #michelinrestaurant #koreanfood #koreanrestaurant #koreanchef #koreanfood #koreaneats #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie Less

Part 4/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Part 3/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Part 2/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less