David Yip

Chef Edward Chong has been a dear student (徒弟) of mine for several years. One of the challenges we faced together was this—being Malaysian, Edward was trained in Malaysian-Chinese cuisine, yet he was positioned and marketed as a 100%-Cantonese chef. This dissonance was hurting his credibility; so we had to solve it.

We developed a style for Edward that celebrated the food of the Chinese diaspora in Msia and Sg. We focused on flavours rooted in the Chinese migrants that came to our shores over the centuries; but used techniques that reflected evolution and innovation. We inserted a strong personal component in terms of the flavours Chef Edward grew up with, and his pride for his homeland of M’sia. And we picked a name that was self-explanatory—Modern Chinese Cuisine.

Well done, Chef! I’m so proud of you and your team! Less

Part 2/2

Missed the media tasting at lunch yesterday but was lucky to score a seat for dinner at the freshly opened Plaisance by Mauro Colagreco. The dishes were fab especially the kinmedai and the Pyrenees lamb. But most impressive were the smooth operation and attentive service—and for a first day. Yumz!
#hkeats #hkrestaurant #hkfood #hkfoodies #hkfoodstagram #hkfoodlover #hkfoodpic #restaurant #chef #eat #food #foodporn #foodstagram #foodies #foodlover #foodgasm #foodforfoodies #foodlovers Less

Part 1/2

Missed the media tasting at lunch yesterday but was lucky to score a seat for dinner at the freshly opened Plaisance by Mauro Colagreco. The dishes were fab especially the kinmedai and the Pyrenees lamb. But most impressive were the smooth operation and attentive service—and for a first day. Yumz!
#hkeats #hkrestaurant #hkfood #hkfoodies #hkfoodstagram #hkfoodlover #hkfoodpic #restaurant #chef #eat #food #foodporn #foodstagram #foodies #foodlover #foodgasm #foodforfoodies #foodlovers Less

Dropped by Mesa Casa Latina for a quick snack before dinner. It’s located at the Mixcate Shopping Mall, one of the busiest in Shenzhen, and is the brainchild of Chef Ricardo Chaneton, the Venezuelan chef who is also the owner/chef of Michelin-starred MONO in HK.

The restaurant serves up a little bit of Spanish and a little bit of Latin American. I don’t usually eat sardines yet enjoyed his smoked marinated sardines tremendously. That speaks volumes about the quality of the snack I had.

Well done, chef! Less

Part 4/4
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 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 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

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

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