David Yip

These days we’re spoilt for choice when it comes to Indian restaurants in BKK and HK. Many offer fine technique and stellar ingredients; and the most recent of these I’ve visited was the Prince and Peacock at The Magistracy, HK.

Chef Palash Mitra, who helms the restaurant, fulsomely shared the culture and heritage of his homeland and its cuisine as we tucked in.

The flavours were a rollercoaster in the nicest way—bold at times, mixed with moments of subtlety. There were familiar dishes and some I’ve never seen, but which I quickly came to appreciate— thanks to the chef’s insightful explanations.

It was Monday night but the place was packed—testimony that the cooking was indeed spot on.
#indiancuisine #hkfood #hkfoodies #hkrestaurant #hkfoodporn #hkfoodstagram #hkeat #eatstagram #food #foodporn #foodie #foodlover #foodgasm #foodstagram #foodpics

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Arranged a simple welcome lunch for my colleague on her first day of work. Forever grateful to 俞總 and 劉總 for accommodating my last-minute reservation and putting together a sumptuous menu.
#michelin #michelinstarred #michelinstarrestaurant #hkrestaurant #hkfood #hkfoodstagram #hkfoodpic #hkfoodporn #restaurant #chef #food #foodgasm #foodie #foodporn #foodlover #foodies #foodofinstagram Less

Came back to Ming Pavilion in time for its set meal debut last evening. At HKD$988+, I would consider it definitely value-for-money. Overall, I enjoyed it.

A couple of dishes truly stood out. The squid poached in premium soy sauce was packed with flavour—belying its simple appearance. The sautéed garlic, leeks and spring onions complemented the sauce well.

The fish noodle dish from Fujian was another treat. Smoked with a light wok-hei, the springy noodles smelled attractive when served.

The highlight was the slow-cooked A4 wagyu beef chuck rib. Sweetened with caramelised onions, this dish alone was worth the trip.

Now I can’t wait to check out the set lunch tomorrow.
#hkeats #hkrestaurant #hokkiencuisine #hokkienfood #hkfoodstagram #hkfoodpic #hkfoodies #hkfoodporn #hkfoodpics #eat #food #foodlover #foodgasm #foodporn #foodofinstagram #foodpics #foodies #foodstagram Less

I always make it a point to visit Wild Yeast whenever I’m in Hangzhou. Helming this restaurant is Lin Zihan, the young, earnest chef making waves with his reinterpretation of Taizhou cuisine.

I’ve seen Chef Lin grow from strength to strength the past two years; treading his own path, honing his distinct skills. While not yet perfect, I see huge potential in him; in his hands I think we’ll see very exciting developments in Taizhou cuisine in the near future.

And so, a well-deserved Michelin star for two years running … Congrats to Wild Yeast!
#hangzhou #michelin #michelinstarchef #michelin1star #michelinstarrestaurant #chef #chefsofinstagram #eat #restaurant #food #foodporn #foodgasm #foodlover #foodie #foodpic #foodpics #foodstagram Less

Part 2/2
To me, Chef Manav Tuli, chef/owner of Leela HK, is a superman in the kitchen. Nothing deters him. And his Indian food is great. That’s obvious. What awes me is when he collaborates with chefs of other cuisines - like with Chef Liu Zhen of Yong Lu HK.

I headed to the dinner with some trepidation—how could Indian and Ningbo cuisines ever strike a happy accord? But the meal opened my eyes to the impossible.

A few weeks ago, chef Manav collaborated with chef Jeong Sang-won of Born & Bred Seoul. Again, Manav worked his magic, blending Indian and Korean cuisines goregously. If memory serves me, I’ve hardly tasted beef in Indian cooking. Yet that meat didn’t seem out of place here.

One point to note—the host of Born & Bred was very generous in providing a platform for chef Manav to shine.
#asiasbest50restaurants #asias50best #worlds50best #worlds50bestrestaurants #seouleats #seoulrestaurant #seoulfoodie #seoulfood #chef #eat #foodlovers #foodpics #foodgasm #foodporn #foodstagram #foodiesofinstagram Less

🇭🇰🇸🇬 Experience and celebrate the best of Hokkien culinary heritage, as @mingpavilion.shangrila proudly hosts a special collaboration event with Singapore’s legendary @kengengkee on Thursday 24th April for dinner, and Friday 25th April for both lunch and dinner service.

With a legacy spanning three generations since its establishment in 1970, Keng Eng Kee is a MICHELIN recommended, family-run culinary institution in Singapore known for its traditional and contemporary seafood creations by Head Chef Wayne Liew, with front of house led by his brother, Paul Liew.

Limited to two days only, guests are invited to embark on a collaborative dining adventure that combines the Hokkien expertise of Chef @cheflamyeung from Ming Pavilion with the Zi Char mastery of Chef Wayne of Keng Eng Kee. Lunch is priced at HK$688 + 10% per guest, while dinner is priced at HK$988 +10% per guest, showcasing a menu rich in Singaporean delicacies. A special beverage pairing will be available at an additional HK$500 for wine pairing, or HK$300 for tea pairing.

The collaboration promises not just a feast for the taste buds but also a feast for the senses, with each dish telling a unique story through its ingredients and flavours.

Read more at below, swipe right for more information
theforksandspoons.com.hk/newsroom

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I recently attended a 8-hand collaboration at Restaurant Allen. I enjoyed the dinner by the 4 chefs; but I feel to truly understand a chef, one needs a complete meal solely by him or her.

So two days later, I was back at Restaurant Allen. Chef Allen Suh’s French techniques were solid, and his layering of flavours deceptive in their simplicity. The way local ingredients were assimilated into his creations was deliberate yet not contrived. It was impressive.

I love how young chefs these days marry their training in a ‘foreign’ cuisine with their native cultural background. The right balance is vital; and chef Allen does it very well.

Too bad I had to pass on wine pairing for health reasons—I’m sure the experience would have been even better.

I look forward to seeing what’s up Chef’s sleeves next.
#michelin #michelinstarchef #michelinrestaurant #seouleats #seoulfood #seoulrestaurant #eats #foodlover #foodporn #foodgasm #foodies #foodstagram #foodislove #chef #foodofinstagram #instarestaurant #koreancuisine Less

I first hesitated when invited to this 8-hand collaboration — after all, too many cooks spoil the broth. But among the four was chef Agustine, who was especially dear to me. And I’ve heard positive feedback about the other 3 restaurants for a very long time, so I said yes.

Turned out I thoroughly enjoyed myself. Four different styles yet it all flowed seamlessly. Chef Allen, chef Michihiro, chef Tatsuro and chef Agustine, were young, gifted, earnest and creative. And each displayed his distinct cultural background, culinary training, and individual approach to ingredients brilliantly. There were hits and minor misses; but they were cooking in a crowded kitchen, most for the first time.

The bonus came in wines curated by 2 talented sommeliers – Carlito Chiu who just won the Michelin Sommelier Award (2025) in HK; and Kazutaka Ozawa of Crony who walked away with Asia’s Best Sommelier Award 2025 a few days later at Asia’s 50 Best Restaurants.

Thanks for the gorgeous experience!

#asias50best #50bestrestaurants #worlds50best #seouleats #seoulrestaurant #chef #cheflife @ando.hkg
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Part 2/2
If a Chinese restaurant in BKK deserves a Michelin star, Purple Laurels is certainly one of the strongest contenders. This newly opened Jiangnan restaurant at Gaysorn Amarin sets the tone with its interior—elegant with subtle details such as embroidered wallpaper and specially designed lamps, reminiscent of an opulent bourgeoisie home.
Leading the kitchen is famous Hangzhou chef, Yu Bin, who brings to the table modern Jiangnan cuisine, with strong elements of Huaiyang, Shanghainese, and Cantonese styles.
#bkkeats #bkkrestaurant #bkkfoodie #bkkfood #eats #chineserestaurant #food #foodpics #foodie #foodies #foodgasm #foodlover #foodpic #restaurant #chinesecuisine #instafood #foodislove #food Less

I’ve eaten at Jay Fai several times and it’s always been hit and miss.

Last week, my meal was near perfect. Every dish hit the mark, and the ingredients were extremely fresh and generous. But more than anything, the execution and seasoning marked it as one of the highlights of this BKK trip.

Such a wonder seeing an 80-year old lady standing in front of a super-hot stove vigorously churning out dish after dish for more than 8 hours non-stop while maintaining such consistency.
#bkkeats #bkkfoodie #bkkfood #bkkstreetfood #michelinstar #asia50best #streetfood #streetfoodbkk #eat #food #foodporn #foodpics #foodies #foodstagram #foodlover #foodgasm #instafood #femalechef Less