Foodle

In Bangkok for a week of intense eating and our first stop was @ledubkk - Asia’s Best Restaurant in 2023! It was my first time back at the restaurant since the renovation where the space received a swanky update with a ceiling installation of over 10,000 glass tubes. The menu showcases @cheftonn’s reinterpretation of classic Thai dishes with seasonal ingredients and modern techniques; signature dishes include the traditional summer dish Khao Chae and the Khao Kluk Kapi (river prawn) with pork belly jam, shrimp paste, and organic rice. We then ended the night with cocktails at the chef’s new rooftop restaurant @ledukaan which boasts some of the best views in Bangkok - what a way to end our first night in the city!

The menu:

Seasonal Fish | Tomato | Fermented Crab Roe
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Khao Chae
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Prawn | Seabite | Smoked Fish Yellow Curry
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Pork | Sour Leaves | Dark Soy Sauce
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Signature River Prawn
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Thai Wagyu | Ant Larvae | Paddy Field’s Crab Roe
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Mango | Turmeric Sticky Rice | Egg
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1*, Le Du
Bangkok, Thailand
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Ecstatic to be back at @restaurant.potong - a Thai-Chinese restaurant by @chef.pam in Bangkok! Set in a historical Sino-Portuguese building that used to be Chef Pam’s family pharmacy, 4 generations of her family lived in the 5-story-tall building for over 100 years before it was redesigned for the restaurant while preserving its legacy. I loved the experience that I had 1.5 years ago and the meal this time was still as strong as ever. After dinner, we checked out Chef Pam’s new agave bar @lacopita.bkk located just around the corner and had a blast trying all kinds of cocktails in the cozy space. Congratulations again to @chef.pam on being crowned World’s Best Female Chef by @theworlds50best!

Our “revolution” chef’s tasting menu:

welcome drink
potong’s charcuteries & collaboration wine
𝗺𝗶𝘀𝘀𝗶𝗼𝗻 | black chicken / chinese herb / broth
𝗱𝗲𝘁𝗮𝗶𝗹 𝗮𝗻𝗱 𝗺𝗲𝗺𝗼𝗿𝗶𝗲𝘀 | kuay chap / pork tongue / pork broth / caviar
𝗵𝗶𝘀𝘁𝗼𝗿𝗶𝗰𝗮𝗹 𝘀𝘁𝗼𝗿𝗶𝗲𝘀 | scallop / satay sauce / brioche
𝗵𝗲𝗮𝗿𝘁 𝗮𝗻𝗱 𝘀𝗼𝘂𝗹 | nakhon si thammarat shrimp / pad thai / shrimp shot
𝗳𝗼𝗿𝗴𝗼𝘁𝘁𝗲𝗻 | atlantic seabass / beurre blanc
𝗯𝗼𝗹𝗱 I 14-day aged duck
𝘀𝗽𝗶𝗿𝗶𝘁𝘂𝗮𝗹 | ganachai / kailan / nhoom chili
𝗵𝘂𝗺𝗯𝗹𝗲 | ‘ta kop’ / passion fruit
𝗵𝗮𝗽𝗽𝗶𝗻𝗲𝘀𝘀 | layer of potong
𝗵𝗲𝗿𝗶𝘁𝗮𝗴𝗲 | pandan / peanut bon bon / tamarind
𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 | fortune
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1*, Potong
Bangkok, Thailand
#supermelThailand #supermelBKK Less

Our wonderful lunch at @restaurant_suhring in pictures:

Obatzda
Garden Peas
Brathering
Aal grün
Labskaus
Enleta
Scallop & White Asparagus
Sakura Trout / Fhubarb / Turnip
Bread & Butter
Wildpastete / Parsley / Pistachio
Rockfish / Leipziger Allerlei / Verbena
Lobster / Pear / Hazelnut
Duck / Green Asparagus / Vanilla
Mikan Orange / Almond / Osmanthus
Strawberry & Rose
Feines Gebäck & Omas Eierlikör

See my reel about the restaurant in my previous post! 👉🏻
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2*, Sühring
Bangkok, Thailand
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Inspired by a fictional love affair between a Mexican girl and an Indian boy, @mariaandsingh by @gaggan_anand offers “fantasy cuisine” that combines Mexican and Indian cooking. Much like its vibrant ‘Day of the Dead’ decor and its mantra “love should never be mild”, the food is bold, adventurous, and punchy with a twist on the classics. The wine list is just as unique with natural wines in the spotlight. Highlights of the meal included the tuna tostada, aquachile rosa, octopus aquachile, crispy chicharron tacos, crab curry, and churros!
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Ms. Maria & Mr. Singh
Bangkok, Thailand
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Our last meal on this Bangkok trip was at @nusarabkk - a Thai restaurant created by @cheftonn and his brother @tamchaisiri! Dedicated to their beloved grandmother, the cuisine served here is described as “Colorful Thai Cuisine” - neither traditional nor modern but a blend of the two based on family recipes and royal dishes from the Rama V period. It was my first visit after the restaurant’s relocation, and the new location is definitely bigger and grander than before. We started our experience with snacks in the kitchen before making our way to the lounge on the top floor with breathtaking views of Wat Pho. It was here where we enjoyed a glass of champagne and a few more bites before making our way to the dining room. The signature crab curry with crispy rice was fantastic along with Thai wagyu, beef tom yum soup, and panang curry with smoked chicken breast. We then ended with a nightcap downstairs at the @nussbarbkk which delivers cocktails made with Thai spirits - the best way to end our trip!

Our menu:

Seasonal Fish & Torch Ginger Flowers
Squid Salad, Squid Sauce & Grilled Squid
Blue Swimming Crab Curry & Crispy Rice Noodles Tom Kha, Gourami Fish & Poached Mushroom

Panang Curry & Smoked Chicken Breast
Fiddlehead Salad & Smoked Clam
Peanut Relish & Peanut Crisp
Thai Green Banana Chili Relish & Crispy Rice
Fermented Fish Sauce Relish & Kae Flower
Krill Paste Relish & Sweet Dancing Shrimp
Beef Tom Yum Soup
Thai Wagyu & Holy Basil

Pink Guava & Roselle
Sago & Young Coconut
Longan
Thai Tea Ice Cream Sandwich
Dark Chocolate & Fish Sauce Caramel
Pandan Layered Custard
Pineapple & Coconut Rolled Candy
Seasonal Fruit & Sweet Fish Sauce
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Nusara
Bangkok, Thailand
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An all-new menu at a brand new @ando.hkg! From tableware to decor along with the food and drinks pairing, a total revamp has taken place. That’s right. No more sashimi and no more of the beloved Caldoso rice. It takes courage to shake things up, and @agux1988 has met the challenge with new creations such as the carabinero with pickled mustard leaves sauce & caviar, the umami rich mushroom essence with 5 different kinds of Yunnan mushrooms, and the creamy Meloso rice with hotaru ika. Complementing the new dishes is the creative wine program by Michelin’s Best Sommelier @carlito.gorgor. Do I miss the old signatures? Sure. But I also look forward to what this new version of Ando will bring.

Our menu:

Asparagus / Piparras / Salchichon Tart
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Wagyu / Fermented Chili / Tostada
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Shiro Ebi / Passion Fruit / Mochi
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Sun Dried Tomato Bread / Tomato Cream Cheese / Olive Oil
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Carabinero / Herb / Kristal Caviar
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Yunnan Mushroom / Daikon / Essence
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Japanese Suzuki Fish / Seaweed / Cava
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Hokkaido Pork / Sansai / Kale
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Meloso Rice / Firefly Squid / Aori Ika
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Yuzu / Marigold
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Strawberry
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Dulces:
Creme Catalana
Chocolate Whiskey
Passion Fruit Maple Syrup
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1*, Ando
Central, Hong Kong
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A revisit to @sushisaitohk with new Head Chef Nawata Ryosuke at the helm. The chef had trained at the revered Sushi Saito in Tokyo and Bangkok before taking over the Hong Kong branch. As the seasonal seafood is handpicked by Saito San every morning at Toyosu Market and transported to HK on the same day, you can have the same quality of ingredients as the honten including the famous tuna from @yamayuki.official which supplies many top sushi restaurants in Tokyo. Aside from the maguro, highlights included the abalone with rice, tai shirako with ponzu, sakura trout, bafun uni, and the massive futomaki with an array of ingredients!

Our lunch menu:

Sea Bream Fish Roe
Miyazaki Bonito Sashmi
Sea Bream Fish Milt
Nagasaki Abalone Sushi Rice
Wakayama Conger Eel

Ehime Tile Fish
Wakayana Marlin
Yaumagata Sakura Trout
Shizuoka Lean Tuna
Shizuoka Medium Fatty Tuna
Shizuoka Tuna Belly
Fukuoka Big Fin Reef Squid
Toyama White Shrimp
Hokkaido Bafun Sea Urchin
Nagasaki Sea Eel

Futomaki Sushi Roll
Tamago and Fruit
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1*, Sushi Saito
Central, Hong Kong
#supermelHK #supermelCentral Less

Congratulations @ta_vie_hk on the 10th anniversary! To celebrate the occasion, @sato.hideaki has created a special anniversary menu of beloved classics from over the decade which will be served from now until June 13th. It was my first time back after the restaurant received 3 Michelin Stars in 2023, and the technical precision displayed in the dishes here was impressive. In particular the amount of sauce (or the lack thereof in the pasta and beef dishes) demonstrated the careful calibration of flavor and seasoning by the chef. I absolutely loved the crispy chicken wing stuffed with morel mushroom rice, homemade pasta with the fragrant sakura ebi, and the Wagyu ribeye with a beautiful charcoal roasted crust. Paired with the wonderful hospitality by @hiromiicotakano and team, this is a menu not to be missed!

The menu:

Sweet corn puffed mousse with lightly torched Botan shrimp in shrimp broth jelly

Deep fried “Lung Guang” chicken wing stuffed with morel mushroom rice, Chinese yellow wine sauce, fresh morel mushroom

House-made pasta with deep-fried “桜-SAKURA” shrimp and spring cabbage

“Civet” braised abalone covered with abalone shell

“Charcoal roasted” Wagyu ribeye smoked with “Hoba” leaf glazed with Arima pepper sauce

Signature flower tea

Almond pudding with peach compote, fresh lychee and “monkey picked” oolong tea jelly scent of rose bud

Signature crown melon shortcake
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3*, Ta Vie
Central, Hong Kong
#supermelHK #supermelCentral Less

A wonderful lunch at @estro.hk and this may be my favorite menu yet! From the first course to the strawberry dessert, our meal was strong from start to finish. The oyster with tomato & smoked caviar was a stunning combination as was the perfectly cooked abalone with vermentino sauce. I’ve always loved the pastas here and this time was no exception. Both the linguine with its well-balanced sauce of almond & rocket, and the bottoni showcasing the fragrant pecorino cheese were superb.

Our menu:

Aperitivo

OYSTER
Tomato, smoked caviar

ABALONE
Green asparagus, spring vegetables, seaweed, vermentino sauce

LINGUINE
Almond, rocket, uni

BOTTONI
Pecorino, artichoke, lardo

DUCK
Red endive, balsamic vinegar

FRAGOLA

Sweet Ending
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1*, Estro
Central, Hong Kong
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A casual first meal in Paris at @restaurant__vantre - a neo bistro with an impressive wine list.🍷

What we tried:

Asperges blanches des Landes, kumquat confit, sabayon au citron, beurre noisette et poutargue

Tartare de bavette de bœuf Normand, rösti de pommes de terre, cœur de sucrine et sauce tonnato

Tourte de pigeon et foie gras, chlorophylle de cresson, artichauts barigoule, cuisse de pigeon confite et sauce salmis
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Vantre
Paris, France
#supermelFrance Less