Foodle

Did you know that the group behind @yongfushanghai also has a Hunan restaurant named Xiang Weng 湘翁? Located right across from the Yong Fu in North Bund, it shares the same breathtaking view of Shanghai skyline from the 56 floor. Founder of Yong Fu Mr. Weng insists on using traditional ingredients and techniques from Hunan in order to present the most authentic Hunan dishes at Xiang Weng. While Hunan cuisine can be spicy with its use of fresh chili peppers, not everything is hot as the use of smoking and curing is commonplace as well; the flavors here are elegant and very well balanced. One of the show stoppers of the meal was the giant steamed fish head with chopped chili where I had the honor of crushing it as the staff chanted prosperity sayings! Other highlights included the beef tripe folded into a tiny sack, smoked frog legs, abalone with chili oil, fish soup with perilla & fish maw, stir-fried duck blood, and pounded chili with century egg which was personally mixed by Mr. Weng himself.

Our menu:

黄贡椒青鱼尾
Black Carp Tail with Yellow Pepper

红油毛肚
Beef Tripe with Chili Oil

烟熏石蛙腿
Smoked Stone Frog Legs

油辣子卤鲍鱼
Abalone with Chili Oil

攸县查干
Youxian-style Dried Tofu

手撕风鸡
Hand-shredded Cured Chicken

树番茄冻
Tamarillo Jelly

擂椒皮蛋
Pounded Chili with Century Egg

紫苏鱼汤日花胶
Fish Soup with Perilla and Fish Maw

陈坛剁椒蒸大鱼头
Steamed Fish Head with Chopped Chili

紫苏蓝龙虾
Sauteed Blue Lobster with Purple Perilla

永州血鸭
Yong Zhou Stir-Fried Duck with Duck Blood

白辣椒炒西施蚌
Stir fried Clams with White Chili Peppers

芽菜扣肉
Steamed Pork with Pickles

长沙肉炒肉
Sauteed Sliced Pork with Chili

小炒麒麟丝瓜
Sauteed White Jade Luffa

砂锅焗马家沟芹菜
Sautéed Celery with Chili in Clay Pot

长沙米粉
Changsha Rice Noodles

香草炖梨
Vanilla Niitaka Pear
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Xiang Weng 湘翁
Shanghai, China
#supermelChina Less

Delighted to be back at @yongfushanghai and it was fantastic as ever! Located on the 56/F, this location on the North Bund offers sky high dining with impressive views of the city. The restaurant specializes in Ningbo cuisine using only the freshest and finest ingredients. If you love Yong Fu in HK, you will love the one in Shanghai even more as they have access to better ingredients such as this humongous wild yellow croaker #野生黃魚! Highlights of the meal included the signature 18-cut raw crab, stewed yellow croaker meatball with sweet peas, stir-fried crab & eggs with shrimp oil, braised stonefish & pufferfish soup, and of course the ever favorite glutinous rice balls with sesame filling.

Our menu:

堂灼十八斩
Ningbo 18-Cut Raw Crab

酱大头菜丝
Shredded Vegetables

白切膏鱿鱼
Boiled Sliced Squid with Roe

烟熏葵香鸡
Smoked Salted Chicken

酥脆鳗苗丝
Crispy Baby Eel Shreds

油煎橡皮鱼
Pan-fried Leatherjacket Fish

香油腌冬瓜
Pickled Wax Gourd

白虾美人豆
White Shrimp and Beans

和尚蟹翡翠黄鱼狮子头
Stewed Yellow Croaker Meatballs with Crab and Sweet Peas

甬味土酱獐子岛元贝
Baked Shellfish with Bean Paste

原笼蒸潮虾
Steamed Tidal Shrimp

虾油芙蓉梭子盤
Stir-fried Swimming Crab and Eggs with Shrimp Oil

石头鱼炖刺豚
Braised Stonefish and Pufferfish Fins

荔枝阴豆瓣白鳞鲳
Pomfret with Broad Bean Sauce

宁海油泡塞肉
Stuffed Fried Tofu with Pork

甬府舍得
Yong Fu Chinese Cabbage

四明山笋干
Dried Bamboo Shoots

渔家黄豆芽
Fried Bean Sprouts

虾籽沙葱
Sautéed Sand Leeks with Shrimp Roe

油泼海味雪菜拌面
Oil-Splashed Pickled Vegetable with Noodles

宁波汤圆
Ningbo Style Glutinous Rice Balls with Sesame Filling
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1*, Yong Fu 甬府
Shanghai, China
#supermelChina Less

A beautiful lunch with exquisite dishes by @nick_rotella at @ottoemezzobombanashanghai! Two tasting menus are currently available - ROOTS which pays homage to heritage and JOURNEY which showcases flavors around the world. We had a mix of dishes from both menus with gorgeous creations such as the scampi with Thai basil bisque, baby clams with caviar, ravioli with a phenomenal leek broth, and smoked pigeon with sherry vinegar. Of course when you’re dining at Bombana, you can’t miss classics like the homemade tagliolini with white truffle and sgroppino with limoncello. The stunning sunflower dessert with pollen and passion fruit was the best way to end my trip in Shanghai!

Our menu:

CAVIALE
Superior Oscietra Caviar - Baby Clams - Lemongrass

TONNO
Bluefin Tuna - Fermented Porcini - Sour Cream - Yuzu Kosho

SCAMPO
New Zealand Scampi - Sand Chives - Thai Basil Bisque

TAGLIOLINI
Homemade Fresh Egg Pasta - Alps Butter - 36 Months Parmigiano - Natural Veal Jus - Fresh White Truffle

RAVIOLO
Sicilian Almond - Original Oscietra Caviar - Macerated Leek

PICCIONE
Smoked Pigeon - Cherry - Cinnamon - Xeres Sherry Vinegar

MANZO
Australian Wagyu Beef Tenderloin - Porcini Mushrooms
- Parsley - Fresh Black Truffle

SGROPPINO
Refreshing Ice Cream-sorbet - Limoncello - Grappa

GIRASIOLE
Original Oscietra Caviar - Pollen - Passion Fruit - Miso
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2*, 8½ Otto e Mezzo BOMBANA
Shanghai, China
#supermelChina Less

Congratulations @kaki_sashimi on the opening of @ningyocho_sushi_kaki in Tokyo! After being at the helm of 3* Sushi Shikon in HK for 13 years, Kaki San decided to move back to Japan for his next challenge. The meal started strong with an otoro nigiri before moving to otsumami with a creative flair from the pairing of matsukawa karei with aka uni, the awabi that’s been cooked for 6 hours and served with its super creamy liver sauce to the chawanmushi with ikura and matsutake purée. The nigiri portion was equally solid with the standout being the akami tsuke where the akami had been soaked in an aged blended soy sauce with a distinct flavor. This is just the beginning of Sushi Kaki - in due time, it will get even better.
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Sushi Kaki すし風月
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Experience temperature precision at Sushi Namba - one of the most sought after reservations in Tokyo! Obsessed with temperature, Chef @hide.namba prepares a menu listing out the nigiri ingredients available for the day and the respective temperatures at which the neta and shari will be served. In general, the rice temperature should be slightly lower for white fish and shellfish, and warmer for umami rich toppings such as fatty tuna and anago. I’m sure other sushi masters have the same general temperature philosophy but to see it written in exact numbers was eye opening. The tsumami was equally thoughtful with highlights such as the kujira (whale) sashimi, botan ebi with its miso, smoked eggplant puree, fried tuna temaki, and crispy rice with dried scallop. Thank you @seefoodstagram for organizing. ご馳走さまでした！

Our menu:

障泥烏賊
Broad squid
36°C/20°C

鱸
Seabass
36°C/19°C

細魚
Halfbeak
38°C/22°C

北寄貝
Hen-clam
36°C/17°C

春子
Crimson sea-bream
37°C/22°C

鰯
Sardine
36°C/18°C

鰹
Oceanic bonito
38°C/21°C

鰆
Spanish mackerel
37°C/20°C

鯖
Chub mackerel
38°C/20°C

鮑
Abalone

雲丹
Sea urchin

赤身
Lean Tuna
36°C/21°C

トロ
Fatty tuna
38°C/23°C

小肌
Gizzard shad
36°C/19°C

穴子
Conger eel
39°C/36°C

玉
Egg-omelet
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Sushi Namba 鮨 なんば
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Did you know that China produces the most caviar of any single country and Chinese brand @kalugaqueen_official is the largest producer in the world? Founded in 1998, the company raises its sturgeons in the pristine waters at Thousand Island Lake near Hangzhou. Its caviar is supplied to many top restaurants in France along with airlines Lufthansa and Cathay Pacific. Most of the world is eating Chinese caviar and probably doesn’t even know it, but Kaluga Queen is here to change that. They recently held an event at @arcanehk where we learned more about the brand and more importantly, had a chance to try a few different types of their caviar. My favorite was the Beluga caviar with a creamy texture and nutty flavor. We then had a 5-course tasting menu by @shaneosbornchef which expressed the versatility of the caviar across both savory and sweet creations. What a night! 🖤

Our menu:

Hokkaido scallop tartare, potato blini with spring onion dashi and Beluga caviar

King crab with chilled green asparagus soup with crème fraîche and Osetra (light) caviar

Butternut squash ravioli with truffle butter, toasted almond and sage

Steamed aquna murray cod with celtuce, sake and A&K (dark) caviar velouté

Roasted pear with walnut crumble, wuliangye infused tofu ice cream with Kaluga caviar

Pate de fruit, vanilla canelé, chocolate cannoli
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1*, Arcane
Central, Hong Kong
#supermelHK #supermelCentral Less

An exquisite symphony of French, Spanish and Japanese flavors at the collaboration between @feuillehk and @respiracion_japan! The elegant styles from both restaurants came together beautifully through their shared respect for seasonal ingredients. The shiqi pigeon and hairy crab paella were just some of my favorites. This reminds me that I need to go to Kanazawa soon!

Our menu:

Vanilla - Kombucha
Amaebi
Bouquet of Feuille
Beetroot
Mussel “Éclade”
Oyster Ball
Feuille Bread
Koji, Leftover Bread
Mycetes - Pine
“PILPIL” Mahata
Sai Kung’s Spiny Lobster
Winter Melon
Shiqi Pigeon
Hairy Crab
Japanese Cedar
Golden Fig
Blueberry Ball
Black Peanut
•
Feuille x Respiracion
Central, Hong Kong
#supermelHK #supermelCentral Less

What a treat to have this incredibly rare angelfish #荷包魚 at @thechairmanrestauranthk! This coral reef fish is usually kept by the fishermen themselves due to the small quantity and is prized for its tender flesh and oily fragrance. Other highlights of the meal included the barbecued lamb belly & abalone roll, 15 year aged tangerine peel beef ball, aged pigeon roasted with 5 spices, and mud crab stir-fried with minced pork & aged pickled lemon. Thanks @chainyza for organizing!

Our menu:

荔甫鴨盒
Crispy Taro Cake with Smoked Duck

串燒羊腩鮑魚卷
Barbecued Lamb Belly and Abalone Roll

脆皮五香熟成乳鴿
Aged Pigeon Roasted with 5 Spices

十五年陳皮牛肉獅子頭
15-Year Aged Tangerine Peel Beef Ball

魚米粥蝦籽象拔蚌
Geoduck Poached in Rice Broth

鹹檸陳皮肉丁炒泥蟹
Aged and Pickled Lemon, Mandarin Peel, and Pork Mince Stir-fried with Mud Crab

清蒸金邊方利
Steamed Catch of the Day

雞油炒豆苗
Stir Fried Bean Sprouts with Chicken Oil

煲仔飯
Claypot Rice

甜品三味
Desserts Trio
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1*, The Chairman
Central, Hong Kong
#supermelHK #supermelCentral Less