Foodle

Back in Macau for the momentous collaboration between @cheftamsseasons, @mingles_restaurant - the only 3* restaurant in South Korea, and @onjium_restaurant where Chef @joeunhee.food just won the Asia’s Best Female Chef award! The menu thoughtfully weaved together @cheftamkwokfung’s Cantonese finesse with the modern Korean cuisine by @mingleseoul and the traditional Korean flavors by @sung252825 and @joeunhee.food. Highlights included the Trifecta Miiuy croaker soup, Ganjang wok-fried abalone trio, stir-fried minced pigeon with Gochujang, Hanwoo striploin rolls, and the 戈渣 made with red dates & ginseng. Of course, Chef Tam’s off-menu grilled giant grouper skin and beef & pork offal pot were downright delicious as well!

The menu:

[The Cantonese-Korean Gujeopan]
(Chef Tam’s Season)
Rose wine drunken Kuruma prawn
Dried plum pickled Xinjiang radish
Pork ear terrine with fresh mint

(Mingles)
White asparagus Jangajji
Hanwoo ham broth braised turnip
Mingles style cucumber

(Onjium)
Tomato rice cake
Yukpo Yugwa
Yukjeup Naengchae

[The Jeon Trio]
（M） Shrimp & zucchini jeon
（C） Seafood caul fat roll
（O）Kongjeon with caviar

[Dual Tradition Raw Seafood]
（M） Bigfin reef squid with caviar Jeotgal
（O）Seabream sashimi
（C） Razor clam with Cantonese mustard
（C） Shunde style raw horse mackerel salad

[The Collaborative Duo]
Trifecta Miiuy croaker soup:
（O） Miiuy croaker Mandu
（M） Hanwoo brisket & black chanterelle Jidan
（C） Succulent fish maw & lamb wonton

Ganjang Wok-fried abalone trio with bottle gourd and scallion

[The Signature Main Treasures]
（M） Hanwoo striploin rolls with Namul stuffing
（C） Stir fried minced pigeon with Gochujang
（O） White Namul Gimbap with Bujigaengi Kimchi

Tangerine sorbet with Chenpi Puerh broth

[Korean-Cantonese Sweet Collection]
（C） Hawthorn and lotus leaf tea with plum
（C） Red dates & Ginseng custard
（M） Anchovy Gangjeong with Brie and honey comb
（O） Dalgwa
•
Chef Tam’s Seasons x Mingles x Onjium
Cotai, Macau
#supermelMacau Less

Delighted to be back at @sephongkong - a contemporary Indochine Vietnamese restaurant by Chef @dobeelam! The restaurant has just elevated its menu with exciting new dishes while preserving its beloved classics. Notable new additions included the Hanwoo beef pho with a delicious peppery broth that has been slow-cooked for 24 hours, grilled Lyon pigeon leg, aged Kinto pork grilled over longan wood, poached toothfish with tamarind sour soup, and the Bến Thành Market Sweet Trolley!

THE GREATEST HITS 2.0 Menu:

1.2.3. DZÔ!!
BÁNH TRÁNG + BỒ CÂU + BIA
Kaviari Kristal caviar rice paper, grilled Lyon pigeon leg, pineapple lager

DISTRICT 5 XÁ XIU
longan-wood grilled aged kintoa pork with Xoài Xanh mango slaw

CANH CHUA CÁ TUYẾT
Kerguelen Islands sustainable toothfish with Saigon tamarind sour soup

TÔM XL
smoked XL Alborán Sea Carabinero caramelized eschalot and lemon balm

GÀ QUAY HỘI AN
roasted dry-aged HK 3 yellow chicken lemon leaf young papaya slaw, lime salt

PHỞ HẦM TIÊU QUẬN 11
Gyeongju Millennium 1++ Hanwoo ribeye
24 hours slow cooked local beef bone broth

XE ĐÂY NGỌT NGÀO
Bến Thành Market sweet trolley coconut cream, alphonso mango

HÀ NỘI S’MORES
frozen coconut pandan custard finished with burnt marshmallow
•
SEP
Central, Hong Kong
#supermelHK #supermelCentral Less

A couple of weeks ago, we traveled to Mumbai — a city full of energy, creativity, warmth, and one of the most exciting food scenes we’ve experienced in a long time. One of the absolute highlights of the trip was meeting the people helping shape a new generation of Indian dining.

Our first fine dining stop was Papa’s — an intimate 12-seat chef’s counter tucked away above Veronica’s bakery in Bandra. From the outside, you would never expect what’s happening upstairs. But once the evening begins, you quickly realize this is far more than just dinner.

Papa’s was created by the team behind The Bombay Canteen, Veronica’s, and Bombay Sweet Shop — led by Chef Hussain Shahzad together with founders Sameer Seth and Yash Bhanage with his wife Nikoulina Berg. What they are building in Mumbai feels incredibly special: restaurants that are modern and ambitious, while staying deeply connected to Indian flavors, traditions, and stories.

The restaurant is also a tribute to the late Floyd Cardoz — a chef, mentor, and huge inspiration to the team. His influence can still be felt throughout the entire experience.

What made the evening even more meaningful for us was that the night before, Chef Hussain had welcomed us into his home and cooked some of the dishes he personally grew up with. Then, at Papa’s, we experienced refined and playful fine dining interpretations of those same flavors and memories. You could feel the emotion behind every course.

Everyone gathers around one counter while the team cooks, serves, explains dishes, and shares stories throughout the evening. Madhu, the general manager, also played a huge part in the experience with incredible hospitality and beautifully curated pairings that elevated every dish even further.

And the food… unforgettable.
Indian flavors presented with creativity, precision, and confidence — without ever losing their soul.

What stayed with me most about Mumbai was this energy: people creating things with passion, pride, and a real vision for what Indian cuisine can become. Only love!!!! Less

MASQUE

During our time in Mumbai, we had the chance to meet some incredibly inspiring people who are shaping the future of Indian hospitality and dining. Among them were Aditi and Aditya Dugar, who welcomed us so warmly and introduced us to their world — a world built around creativity, culture, ingredients, storytelling and defining Indian luxury!

When we arrived in Mumbai, our very first lunch was at Aditi and Aditya’s home, where Aditi cooked us the most incredible vegetarian Indian meal. It was generous, comforting, full of flavor, and immediately showed us the warmth and hospitality that would define the rest of our trip.

One of the highlighs was spending an evening at Masque, their restaurant that has become one of the most celebrated dining destinations in India and sitting number 15 on Asia’s 50 best. Hidden inside a restored mill space, Masque feels both industrial and intimate — thoughtful, elegant, and deeply connected to India’s landscapes and ingredients.

Together with Chef Varun Totlani, they’ve built something truly unique. Every course felt rooted in Indian traditions and ingredients, while still being creative, refined, and completely contemporary.

And then there was Bar Paradox just nextdoor— another beautiful concept with a different energy: dark, cinematic, playful, and incredibly creative. The cocktails and food carried the same sense of storytelling, precision, and personality.

What stayed with me most in Mumbai was meeting people like this — passionate, generous, and full of vision for what modern Indian hospitality can become.

An unforgettable experience and unforgettable people that we will surely meet again soon. Less

A special collaboration between @duddellshk and @silkshouse_taipei where two restaurants dedicated to preserving and elevating Cantonese culinary culture come together to exchange ideas and inspirations! I had the pleasure of trying Silks House in Taipei earlier this year and was excited to see the synergy between Chef @maxwo_hoi_ming and Chef Chan. Both chefs brought their A game with highlights such as the Botan shrimp with Thai basil,, double-boiled chicken & squab soup, steamed lobster with minced pork patty,and mapo tofu with mud crab from Silks House and deep-fried egg custard, braised 23 heads dried abalone, and braised local beef brisket from Duddell’s.

The DUDDELL’S x SILKS HOUSE menu:

COLD APPETIZERS BY SILKS HOUSE

金不換牡丹蝦
Botan Shrimp with Thai Basil

檳榔素玉卷
Vegetarian Jade Rolls with Betel Nut

觀音山綠竹筍
Bamboo Shoots with Minced Olive Vegetables

HOT APPETIZERS BY DUDDELL’S

懷舊雞子戈渣
Deep-fried Egg Custard with Chicken Testicle

黑魚子乳豬件
Crispy Suckling Pig with Royal Cristal Caviar

SOUP BY SILKS HOUSE

鳳凰投胎
Double-boiled Chicken and Squab Soup with Fish Maw, Dangshen, White Pepper

SEAFOOD BY SILKS HOUSE

澳洲龍蝦蒸手剁肉餅
Steamed Australian Lobster with Minced Pork Patty

DRIED SEAFOOD BY DUDDELL’S & SILKS HOUSE

廿十三頭乾飽拼飽魚酥
Braised 23 Heads Dried Abalone with Abalone Puff Pastry

MEAT BY DUDDELL’S

柱侯日本大根本地牛筋腩
Braised Local Beef Brisket and Japanese Daikon in Chu Hou Sauce

VEGETABLES BY DUDDELL’S

鮮龍蝦湯浸白茄子樹仔菜
Poached White Eggplant with Sabah Vegetable in Fresh Lobster Broth

MAIN COURSE BY SILKS HOUSE

生拆膏蟹麻婆豆腐伴五常米飯
Mapo Tofu with Mud Crab, Served with Wuchang Rice

DESSERT BY DUDDELL’S & SILKS HOUSE

川貝鴨梨燉文思豆腐
Double-boiled Wenshi Tofu Soup with Chuan Bei and Chinese White Pear

杏汁燕窩煎堆仔
Crispy Sesame Ball with Bird’s Nest and Molten Almond Cream
•
Duddell’s x Silks House
Central, Hong Kong
#supermelHK #supermelCentral Less

INJA

After Mumbai, my next stop was Delhi — a city with a completely different rhythm and energy. Wide boulevards, lush greenery, and a calmer pace, yet just as rich in culture, history, and incredible food.

One of the highlights of my time there was INJA, located inside The Manor. The restaurant explores the meeting point between Indian and Japanese cuisine — two culinary traditions that are incredibly different and not always easy to combine successfully. But that’s exactly what makes the experience so exciting.

Chef Adwait Anantwar approaches food with a lot of curiosity and freedom, creating dishes that move between cultures, techniques, and memories while still feeling cohesive and deeply personal. The menu constantly balances Japanese precision with the boldness and depth of Indian flavors.

From the very first bites, the creativity of the kitchen stood out. The Aam Papad | Tuna hand roll replaced nori with aam papad, wrapping tuna tartare, cucumber, ginger, and shiso into something playful, tangy, sweet, and deeply umami. The Crab Kuzhambu | Chawanmushi combined silky Japanese custard with the richness of South Indian crab curry, while the Aslam San reinterpreted Delhi’s famous white butter chicken with dashi cream and shio konbu butter without losing the soul of the original dish.

What I appreciated most was that Inja never tried to play safe. It’s ambitious, personal, and completely unapologetic in its creativity — and that’s exactly what makes both the restaurant and its chef so memorable.

Delhi gave me another perspective on modern Indian dining, and places like Inja show just how fearless and exciting the new generation of chefs in India has become Less

We’ve always joked that @chef_manav_tuli is pretty much a HK local at this point, and his latest additions to the menu at @leela.hkg reflects his growing understanding of Chinese cuisine since relocating from London in 2019. The Flavors of Hong Kong is a new section on its à la carte menu with a total of 8 new dishes. Developed over time with inspirations from other chefs and travels, the result is a series of dishes that sit naturally between cultures. Notable additions include the Steamed Whole Pomfret which is inspired by our trip to Ningbo with Chef @liuzhen2019 of @yongfuhk, Lamb Keema “Ham Sui Gok” and Tandoori Char Siu which are both shaped by Chef @_adam_wong_ of 3* @forumrestaurant1977!

Our menu:

- FISH CHEEK RASAM SOUP
- LAMB KEEMA HAM SUI GOK
- PORK SICHUAN PEPPER FRY
- LACHA NAAN
- TANDOORI CHARSIU
- TANDOORI SHENGA CHUTNEY SQUID
- TANDOORI EEL
- TANDOORI ABALONE PULAO
- STEAMED WHOLE POMFRET
- CRISPY CHATPATE AUBERGINE
- WHOLE ROASTED TANDOORI SPICED THREE YELLOW CHICKEN
- RAITA
- GARLIC NAAN
- MANGO MASTANI
•
Leela
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less