Foodle

I love 沙翁 or Chinese doughnuts; yet I hardly eat them even in HK where it is easily found. The reason? I love mine freshly fried and sprinkled with sugar, but what I find have often been left on the shelf for a long time. They’re deflated, chewy, and damp sugar.

I recently ate some at Shang Palace Singapore. I felt these were very close to how 沙翕 should taste. Fried ala minute, they were light, airy and almost ‘melt in the mouth’— exactly how I remembered them as a kid. Less

spent a few days at Boen Gård, an old farm estate just outside Kristiansand, right on the Tovdalselva river, and I think it might be one of the best openings a trip could have. Gabriele Natali has been in the kitchen since March, together with his partner Lucia Wu as sous-chef, taking over from Tomasz Rochon, and on my very first night I had spaghetti made with local flour, mussels and rye — honestly one of the best pasta dishes I’ve ever had in Norway, in a place you’d least expect it. The house pulls you in just as much: rooms full of old paintings nobody bothered to modernize, a garden that feels kept rather than styled, and a tiny white garden house at the edge of the lawn that turns almost unreal in the evening light. Dagfinn Galdal, who’s host and patron here, gives the whole place a calm you feel before you understand why. For me, the perfect first stop on the way to Oslo Less

All the dishes were delicious, and the wine from Beaujolais was also excellent. While everything was tasty, the foie gras stood out in particular. Additionally, the explanation cards for each dish enhanced my understanding of the cuisine, and I was delighted that the chef came to greet us. The sommelier's detailed and interesting explanations were also a highlight. Less

Back in Xiamen and our first meal was at Fleurs Et Festin (蓼花卿语) - one of only three 1 Michelin Star restaurant in the city! Located in a three-storey historic building, the restaurant serves authentic Chaoshan cuisine with fresh ingredients. Highlights included chilled fish bladder salad (凉拌鲜鱼鳔), deep-fried Bombay duck with chives (韭菜九肚鱼盒), soy sauce goose intestines (特色豉油王鹅肠), deep-fried pig intestines (脆皮大肠), and conch slices with phoenix chicken (螺片捞凤凰岛鸡).

What we tried:

老鹅掌 / 粉肝
凉拌鲜鱼鳔
潮式冻午鱼饭
生腌海虾
韭菜九肚鱼盒
干捞翅配清汤
特色豉油王鹅肠
脆皮大肠
潮州姜薯福果猪肚
螺片捞凤凰岛鸡
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1*, Fleurs Et Festin 蓼花卿语
Xiamen, China
#supermelChina #supermelXM Less