Foodle

A fantastic meal at @belonhk under the new female head chef @mjgucluer who hails from Istanbul! With experience at Michelin-starred restaurants in Germany including 3* Victor’s Fine Dining by Christian Bau, she rose through the ranks at Belon under the mentorship of @matthew_kirkley to become head chef at the age of 29. Combining French techniques with a Mediterranean flair, the new dishes are modern and playful with a high degree of execution. The dish that impressed me the most was the fruit tomato with truffle gelee served with crispy sourdough - not only was the presentation eye catching but the balance in flavor was superb. Other highlights included the fluke with bergamot topped with chips, the brioche beef tartare with caviar, the duck with apricot, and the bone in lamb ribeye. Both tasting menu and a la carte are available.

Our menu:

Fluke With Bergamot And Black Lime

Fruit Tomato With Black Truffle And Sourdough

Foie Gras With Plum And Eiswein

Brioche Beef Tartare With Caviar

Amaebi With Citrus Flan And Zucchini

Dover Sole With Green Asparagus And Chartreuse

Duck With Apricot And Bulgur Wheat

Bone In Lamb Ribeye With Capsicum

Yuzu Mascarpone Ice Cream With Bay
Leaves

Yogurt Parfait With Peach And Sauternes
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1*, Belon
Central, Hong Kong
#supermelHK #supermelCentral Less

A fun night of laughter while digging into a whole crispy pigeon with my hands? Count me in! The collaboration between @chef_edmond of @shanghaiplus.wanchai and seasoned Chef Ye Guo Ping of @dragonsden.hk was a cross generational dialogue of Shanghainese and Cantonese flavors. The event also served as a sneak preview of Dragon’s Den, which will officially open in mid August and pays homage to Hong Kong’s golden era with retro Cantonese dishes. These comfort Chinese flavors were just what I needed after my Europe trip. Highlights of the night included the char siu, chilled spicy squid, double-boiled winter melon soup, crispy pigeon, sweet & sour pork with lychee, and crunchy fish maw with pork lard rice - the accompanying sweet and spicy sauce was so good we had to ask for extra!

The menu:

明哥靚叉燒、冰火魷魚
Ming’s Signature Char Siu & Spicy and Special Sauce Squid by @dragonsden.hk

酥炸臭豆腐
Fermented Crispy Tofu by @shanghaiplus.wanchai

小海葵冬瓜湯
Double-Boiled Floral Winter Melon Soup by @shanghaiplus.wanchai

脆皮乳鴿
Shanghai Plus Signature Crispy Pigeon by @shanghaiplus.wanchai

荔枝咕嚕肉
Sweet and Sour Pork with Lychee by @dragonsden.hk

玫瑰露狗仔鴨煲
Braised Duck with Rose Wine in Clay Pot by @dragonsden.hk

廿五年新會陳皮豉汁蒸本灣鷹鯧
Steamed Chinese Pomfret with Xinhui 25 Years Dried Tangerine Peel in Black Bean Sauce by @shanghaiplus.wanchai

尚海乾燒汁脆炸花膠伴豬油渣撈飯
Crunchy Fish Maw and Fried Pork Lard Rice Mixed with
House-Made Chili Bean Sauce and Sweet Rice Wine by @shanghaiplus.wanchai

七彩椰子啫喱糖
Rainbow Coconut Jelly by @dragonsden.hk

薑茶水中花
Silken Tofu Flower in Ginger Soup by @shanghaiplus.wanchai
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Shanghai Plus x Dragons’ Den
Wan Chai
#supermelHK #supermelWanChai Less

A tribute to the ocean and its beautiful bounty at the collaboration between @sushifujimoto and 2* @noihongkong! The menu showcased the best of seafood through the unique combination of Japanese edomae sushi and contemporary Italian cuisine. We started the meal with tasty appetizers such as the Hokkaido uni bomb jelly and ikura tart. Then we embarked on a nigiri journey - standout pieces included the Sicilian red prawn and the shima aji with finishing touches from Noi. The mains featured signature dishes from Noi before culminating with desserts from both restaurants.

The menu:

Starters
- Hoshi Karei
- Hokkaido Uni Bomb Jelly
- Nishimera Trout Ikura
- Topinambour Pancake

Sushi Course
- Akami
- Torotaku
- Shiro Ika
- Hokkaido Uni
- Sicilian Red Prawns
- Shima Aji

Main Courses
- Brittany Blue Lobster, Hokkaido Pumpkin & ‘Nduja Calabrese
- Pasta alla chitarra, Ebisu Oyster & Vin Jaune
- Akamutsu Risotto
- Kanpyo Roll

Desserts
- “Kaviari” Kristal Caviar, Dewazakura Sake Gelato
- Classic Tamago
- Okinawa Brown Sugar Tamago
- Scottish Whiskey Gum
- Lemon Tart
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Sushi Fujimoto x Noi
Central, Hong Kong
#supermelHK #supermelCentral Less

Chef Hidemichi Seki spent a year explore the ingredients in Malaysia before opening @kkualalumpur. Quite a few dishes stood out during the night starting with the first signature dish - Tumeric Buds Porridge cooked in niebana style with white clam stock. Not only was the use of tumeric buds in lieu of mountain vegetables unique, but starting the meal with a hot dish instead of the usual progression from cold to hot was also intriguing. The salad of Vegetables & Herbs was fantastic - we were instructed not to mix it but instead eat from top to bottom so we can taste the salad with 2 different dressing (gooseberry miso and dill vinegar). The clean taste of the Guinea Fowl Soup with fish maw was impressive, as was the Oyster ice cream served in a rice cracker oyster shell. I learned that the Corn dish is a crowd pleaser and for good reason - every kernel had been meticulously hand-peeled to enhance its sweetness and the combination with century egg was a surprising hit. The finale with the gorgeous Nasi Ulam was definitely a highlight and the pairing with the duck soup was simply perfection. For desserts, we were in the good hands of pastry chef Elwyn Boyles who has led the pastry team for Thomas Keller’s restaurants and shaped the pastry program for Daniel Calvert at Sezanne. Both of the desserts we tried were well-balanced with a depth of flavors. And finally, the night concluded with a box of Mignardises with a variety of fun creations including a Nasi Lemak bon bon! Thank you chefs and team for the wonderful first night in Kuala Lumpur.

Our meal in pictures:

Turmeric Buds Porridge
Fig, Macadamia, Tofu
Vegetables and Herbs, Chicken Liver, Gooseberries
Guinea Fowl Soup
Abalone Soba
Coral Lobster
Eel
Oyster and Mushroom Cracker
Squid
Tiger Grouper
Tachiuo
Corn
Patin and Gao Tou Yu Tempura
Nasi Ulam, Duck Jibuni
Iced Cucumber, Green Apple, Wen Shan Bao Zhong
Gula Kabung, Pine Nuts, Shoyu Syrup, Soy Milk Bubbles
Mignardises

See more about my dining experience in my reel 👉🏻
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圭 K
Kuala Lumpur, Malaysia
#supermelMalaysia Less

Have always loved a good soufflé and the one I just had at @restaurant_petrus was simply fantastic! The regal decor of the restaurant is almost one of a kind now in HK, and eating here with its gorgeous view of the city is always enjoyable. It was a fun lunch with fruitful discussions, and thank you @uweo @vannesschoi for organizing this lovely menu.

Our menu:

Oyster
Fukuoka / Ebisu / Gin Tonic

Salmon
Norway / Toast / Sucrine

Lobster
Brittany / Risotto / Parmesan

Souffle
Chocolate / Cherry / Ice-cream
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1*, Petrus
Admiralty, Hong Kong
#supermelHK #supermelADM Less

New Sichuan restaurant opening in Causeway Bay! @sichuan.rouge is led by acclaimed Sichuan chef Hu Taiqing and local culinary veteran Kenny Chan Kai Tak who was at the helm of the beloved but now defunct Yun Yan 雲陽. Like most contemporary Sichuan restaurants, it’s challenging the conventional notion that Sichuan cuisine must only be mala spicy by presenting dishes with a rich array of flavors. I was glad to be reunited with Chef Tak’s signature deep-fried sliced beef (燈影牛肉) - famous for its translucency when you hold it up against the light. Other favorites included the young pigeon with peppercorn (藤椒乳鴿) and chili fried smoked eel wrapped in pork intestine (辣子通心燻鰻) - the latter of which was so good I would go back just for this dish.

What we tried:

藤椒乳鴿
Young Pigeon with Pepper

岩鹽燈影牛肉
Deep-Fried Sliced Beef with Sichuan Peppercorn with Rock Salt

現磨貢布胡椒酸辣湯
Hot and Sour Soup with Freshly Ground Pepper

松茸瑤柱響螺頭
Double Boiled Matsutake and Conch Soup with Conpoy

辣子通心燻鰻
Chilli Fried Smoked Eels wrapped with Pork Intestines

麻婆豆腐龍蝦
Stir-Fried Coral Lobster Mapo Tofu

鐘水餃
Zhong Boiled Dumplings with Chilli Oil

成都擔擔麵
Chengdu Dandan Noodles

黑糖流心糍巴
Black Sugar Glutinous Rice Cake

流沙芝麻球
Lava Black Sesame Ball
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Sichuan Rouge 紅粧蜀語
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

A special collaboration at @estro.hk with @margobkk - one of Bangkok’s most exciting restaurant openings this year! At the helm of Margo is @chefwilfridhocquet who had worked under @alainducasse in France, Monaco, and most recently Blue by Alain Ducasse in Bangkok. Foodie friends have been raving about his new restaurant which serves casual French cuisine with local ingredients. The collaboration menu showed creativity and finesse while combining Southern Italian soul and French techniques with a Thai twist. What a fun night and can’t wait to visit Margo in Bangkok next time!

Our menu:

APERITIVO

SQUID
marinated red prawn, citrus & thai chilli sauce

MUSHROOM ROYALE
girolles, black truffle, smoked eel and foie gras

RAVIOLI
tomato, eggplant, mint, comté sauce

SEABASS
trumpet zucchini, bergamot sauce

PIGEON
sweet onion, black truffle

CUCUMBER
tomato, cilantro

BABA

SWEET ENDING
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Estro x Margo
Central, Hong Kong
#supermelHK #supermelCentral Less