David Yip

Part 3/4
Dinner at Ensue was better than expected. The young female chef, Ming Lam Ng, led an equally young team, and their assured, precise performance belied their youth. Flavours were pleasantly layered with a hint of heaviness—it was hard to fault anything. Two dishes scored high - Pomfret with Screw Artichoke, and Sourdough Chicken with Pea Shoots. I could eat them daily!
#asia50bestrestaurants #shenzheneat #shenzhenrestaurant #shenzhenfood #shenzhenfoodie #eat #restaurant #chef #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies Less

Part 2/4
Dinner at Ensue was better than expected. The young female chef, Ming Lam Ng, led an equally young team, and their assured, precise performance belied their youth. Flavours were pleasantly layered with a hint of heaviness—it was hard to fault anything. Two dishes scored high - Pomfret with Screw Artichoke, and Sourdough Chicken with Pea Shoots. I could eat them daily!
#asia50bestrestaurants #shenzheneat #shenzhenrestaurant #shenzhenfood #shenzhenfoodie #eat #restaurant #chef #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies Less

Part 1/4

Dinner at Ensue was better than expected. The young female chef, Ming Lam Ng, led an equally young team, and their assured, precise performance belied their youth. Flavours were pleasantly layered with a hint of heaviness—it was hard to fault anything. Two dishes scored high - Pomfret with Screw Artichoke, and Sourdough Chicken with Pea Shoots. I could eat them daily!
#asia50bestrestaurants #shenzheneat #shenzhenrestaurant #shenzhenfood #shenzhenfoodie #eat #restaurant #chef #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies Less

It may look like just another “steamed fish” dish in a restaurant, but I see it as an elevation of local Chinese food. Chef Edward Chong’s new dish 梅菜乾東星斑馬鮫魚獅子頭pushes the envelope, delivering multiple layers of flavour in a 2-mouthful-sized nugget.

He sets the ground work by braising mui cai (梅菜 or preserved mustard leaf) and pork belly till soft. The amino acids and salt content in the mui cai enhance the pork flavour, releasing an appetising musky aroma and robust savouriness.

Next, he made fish paste using mackerel, which has a pronounced flavour and firm texture. When this little dollop of mackerel fish paste is sandwiched between braised mui cai, and a fillet of fresh leopard coral grouper (東星斑), it acts like an intermediary between the grouper above and the mui cai below; tying the whole assemblage together in taste and texture.

Last but not least, the optics of the dish is deceptively simple, with a precise level of knife skill involved.
#chinesefood #cantonesecuisine #chinesecuisine #seafood #sgchef #sgrestaurant #sgfood #sgfoodie #sgfoodporn #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodpic #foodforfoodie Less

Part 2/2

If I could have only one fine dining meal in Beijing, that would definitely be dinner at 3-Michelin-starred Xin Rongji (新榮記).

The moment we were led thru the entrance to our private room, I couldn’t help but be amazed by its interior—from decor details to ambience. As dinner progressed, the waiter—a pleasant looking 23-year-old lad—answered every question we asked pertaining to ingredient and method with aplomb. Even the Sichuan chef, just 20, was cooking 桂花翅 like an old hand.

Trust me, this dish called for skill, and he would have put many veteran Cantonese chefs to shame. One of the things that drew me to Xin Rongji was the superior quality and freshness of its ingredients—the wild yellow croaker was ample testimony.
#beijingeats #beijingrestaurant #michelin #michelinrestaurant #michelinstars #restaurant #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodpics #foodgasm #foodforfoodie Less

Part 1/2

If I could have only one fine dining meal in Beijing, that would definitely be dinner at 3-Michelin-starred Xin Rongji (新榮記).

The moment we were led thru the entrance to our private room, I couldn’t help but be amazed by its interior—from decor details to ambience. As dinner progressed, the waiter—a pleasant looking 23-year-old lad—answered every question we asked pertaining to ingredient and method with aplomb. Even the Sichuan chef, just 20, was cooking 桂花翅 like an old hand.

Trust me, this dish called for skill, and he would have put many veteran Cantonese chefs to shame. One of the things that drew me to Xin Rongji was the superior quality and freshness of its ingredients—the wild yellow croaker was ample testimony.
#beijingeats #beijingrestaurant #michelin #michelinrestaurant #michelinstars #restaurant #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodpics #foodgasm #foodforfoodie Less

Part 2/2

I truly enjoyed my 2nd visit to Whey. In the 10 months that separated the meals, I sense progress. I can now “see” the direction of Chef Barry Quek’s cooking; and discern the accomplished juxtapositions of Asian herbs and spices. And the stories behind the dishes, which reveal his effort to rekindle Asian flavours using his strong foundation in European technique, are charming. The best is yet to come, and I’m looking forward to my 3rd visit.
#hkrestaurant #michelinstar #michelinguide #michelinrestaurant #chef #sgcuisine #modsin #hkchef #hkfoodie #hkfoodstagram #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodpics #foodforfoodie #instafood #instafoodie Less

Part 1/2
truly enjoyed my 2nd visit to Whey. In the 10 months that separated the meals, I sense progress. I can now “see” the direction of Chef Barry Quek’s cooking; and discern the accomplished juxtapositions of Asian herbs and spices. And the stories behind the dishes, which reveal his effort to rekindle Asian flavours using his strong foundation in European technique, are charming. The best is yet to come, and I’m looking forward to my 3rd visit.
#hkrestaurant #michelinstar #michelinguide #michelinrestaurant #chef #sgcuisine #modsin #hkchef #hkfoodie #hkfoodstagram #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodpics #foodforfoodie #instafood #instafoodie Less

One of the most impressive feats of banquet cooking I’ve seen in a long, long time. The chefs at Shangri-La Shougang Park recently cooked for more than 150 guests, yet each dish was well executed.

The table setting was gorgeous, with attention paid to the smallest detail. Even the service was of a level most hotels in Sg would find hard to match.
#banquet #tablesetting #tabledecor #diningroom #diningroomdesign #tabledecor #tabledecoration #entertaining #hotelbanquet Less