David Yip

Part 1/2

If I could have only one fine dining meal in Beijing, that would definitely be dinner at 3-Michelin-starred Xin Rongji (新榮記).

The moment we were led thru the entrance to our private room, I couldn’t help but be amazed by its interior—from decor details to ambience. As dinner progressed, the waiter—a pleasant looking 23-year-old lad—answered every question we asked pertaining to ingredient and method with aplomb. Even the Sichuan chef, just 20, was cooking 桂花翅 like an old hand.

Trust me, this dish called for skill, and he would have put many veteran Cantonese chefs to shame. One of the things that drew me to Xin Rongji was the superior quality and freshness of its ingredients—the wild yellow croaker was ample testimony.
#beijingeats #beijingrestaurant #michelin #michelinrestaurant #michelinstars #restaurant #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodpics #foodgasm #foodforfoodie Less

Part 2/2

If I could have only one fine dining meal in Beijing, that would definitely be dinner at 3-Michelin-starred Xin Rongji (新榮記).

The moment we were led thru the entrance to our private room, I couldn’t help but be amazed by its interior—from decor details to ambience. As dinner progressed, the waiter—a pleasant looking 23-year-old lad—answered every question we asked pertaining to ingredient and method with aplomb. Even the Sichuan chef, just 20, was cooking 桂花翅 like an old hand.

Trust me, this dish called for skill, and he would have put many veteran Cantonese chefs to shame. One of the things that drew me to Xin Rongji was the superior quality and freshness of its ingredients—the wild yellow croaker was ample testimony.
#beijingeats #beijingrestaurant #michelin #michelinrestaurant #michelinstars #restaurant #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodpics #foodgasm #foodforfoodie Less

Part 2/2

I truly enjoyed my 2nd visit to Whey. In the 10 months that separated the meals, I sense progress. I can now “see” the direction of Chef Barry Quek’s cooking; and discern the accomplished juxtapositions of Asian herbs and spices. And the stories behind the dishes, which reveal his effort to rekindle Asian flavours using his strong foundation in European technique, are charming. The best is yet to come, and I’m looking forward to my 3rd visit.
#hkrestaurant #michelinstar #michelinguide #michelinrestaurant #chef #sgcuisine #modsin #hkchef #hkfoodie #hkfoodstagram #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodpics #foodforfoodie #instafood #instafoodie Less

Part 1/2
truly enjoyed my 2nd visit to Whey. In the 10 months that separated the meals, I sense progress. I can now “see” the direction of Chef Barry Quek’s cooking; and discern the accomplished juxtapositions of Asian herbs and spices. And the stories behind the dishes, which reveal his effort to rekindle Asian flavours using his strong foundation in European technique, are charming. The best is yet to come, and I’m looking forward to my 3rd visit.
#hkrestaurant #michelinstar #michelinguide #michelinrestaurant #chef #sgcuisine #modsin #hkchef #hkfoodie #hkfoodstagram #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodpics #foodforfoodie #instafood #instafoodie Less

One of the most impressive feats of banquet cooking I’ve seen in a long, long time. The chefs at Shangri-La Shougang Park recently cooked for more than 150 guests, yet each dish was well executed.

The table setting was gorgeous, with attention paid to the smallest detail. Even the service was of a level most hotels in Sg would find hard to match.
#banquet #tablesetting #tabledecor #diningroom #diningroomdesign #tabledecor #tabledecoration #entertaining #hotelbanquet Less

Today is the 15th day of the Lunar New Year (元宵節). We, Chinese, usually have a bowl of sweet dumpling soup (湯圓或元宵) with family or friends to mark the end of the festive celebrations.

As I was on my own in HK, a friend sweetly seated me at a table-for-one in her packed-to-the-brim restaurant. And so I got to indulge in all my favourite dishes; with the sweet dumpling soup as finale.

So grateful and so so touched by her kindness. Less

Part 2/2
It was mission impossible—taking charge of opening a restaurant with a new and untested concept within 4 months. To make matters worse, recruiting staff during the year-end was nightmarish, as employees would rather wait for their bonus before considering any other options.

But I was lucky and things went smoothly! Plus, I made wonderful colleagues along the way—step by step we had become a well-oiled ass-kicking machine! Even though, when at the start no one was acquainted with the cuisine, the team took the challenge in stride and learned from scratch.

And after three and a half months (ahead of schedule), the first Hokkien restaurant in a HK hotel was conceived and launched. Feedback has been encouraging.

Last night, I sat and dined there for the first time as a guest, and my entire table had a great time. I felt so proud of everyone I worked with—together we made the near-impossible look easy … though I’m sure there were buckets of sweat and anxiety before the opening!
#hkeat #hkeats #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodpic #hkfoodporn #hkfoodlovers #hokkienfood #eat #food #foodporn #foodpics #foodlover #foodgasm #foodstagram #foodies #foodforfoodie Less

Part 1/2
It was mission impossible—taking charge of opening a restaurant with a new and untested concept within 4 months. To make matters worse, recruiting staff during the year-end was nightmarish, as employees would rather wait for their bonus before considering any other options.

But I was lucky and things went smoothly! Plus, I made wonderful colleagues along the way—step by step we had become a well-oiled ass-kicking machine! Even though, when at the start no one was acquainted with the cuisine, the team took the challenge in stride and learned from scratch.

And after three and a half months (ahead of schedule), the first Hokkien restaurant in a HK hotel was conceived and launched. Feedback has been encouraging.

Last night, I sat and dined there for the first time as a guest, and my entire table had a great time. I felt so proud of everyone I worked with—together we made the near-impossible look easy … though I’m sure there were buckets of sweat and anxiety before the opening!
#hkeat #hkeats #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodpic #hkfoodporn #hkfoodlovers #hokkienfood #eat #food #foodporn #foodpics #foodlover #foodgasm #foodstagram #foodies #foodforfoodie Less