David Yip

Part 2/2
It wasn’t on my to-eat-list but this dinner became one of my most-enjoyed meals this HK trip.

Chef Giovanni Galeota, who helms The Dining Room, serves unassuming Italian comfort food—but with an untypical brio and panache. As a result he transforms “grandma-like” heartiness into dishes that you can’t stop eating.

I truly loved the garlic and olive oil emulsion with linguine and seaweed. And, his traditional mixed pasta “controne” white bean and crustacean reminded me of my much-loved bouillabaisse, minus the saffron.

As with any true-blue Italian experience, the meal is never “light”, and I walked out of the restaurant nursing a 5-month-pregnant tummy … but feeling absolutely happy.

@TheDiningRoomHongKong @galeotagianni
@rosewoodhongkong
@theForksandSpoons852 #hkrestaurant #hkchef #hkfood #hkfoodie #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodlovers #eat #foodporn #food #foodstagram #foodies #foodlover #foodgasm #foodforfoodie Less

Dropped by Mesa Casa Latina for a quick snack before dinner. It’s located at the Mixcate Shopping Mall, one of the busiest in Shenzhen, and is the brainchild of Chef Ricardo Chaneton, the Venezuelan chef who is also the owner/chef of Michelin-starred MONO in HK.

The restaurant serves up a little bit of Spanish and a little bit of Latin American. I don’t usually eat sardines yet enjoyed his smoked marinated sardines tremendously. That speaks volumes about the quality of the snack I had.

Well done, chef! 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 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

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

A chef who’s especially dear to me celebrated the 10th anniversary of his restaurant … that certainly warranted a trip back to Sg.

The menu filled me with nostalgia—each dish a reminder of a milestone in his sterling decade-long journey. Too bad I had to leave before the end. Congrats, LG! I’m always so proud of you!
#michelinstar #michelinrestaurant #michelinchef #asia50bestrestaurants #asias50best #sgrestaurant #sgrestaurant #sgfoodie #sgfoodstagram #sgfoodlover #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie Less

For the past few months I’ve been up to my neck in perhaps the finest Cantonese food in the world, here in HK. Still, I do miss tucking into a juicy beef steak or a hearty Spaghetti aglio e olio. Fortunately I’ve found a place to do just that.

The Lobster Bar & Grill, helmed by Chef Cary Docherty, offers a lunch that superbly fills this occasional craving in me, especially for the above two dishes . Hopefully I can find roast beef on the menu soon. Cos that’s another “comfort” food for me! Less

All it took was a casual remark for the restaurant manager to immediately take the plate of fried taro puff away. A few minutes later, its replacement arrived. Ummm, it was exactly the way I remembered it and even better. Just listen as the knife slices the puff in half—airy and crispy on the first bite with taro paste as smooth as butter.

Impeccable service and top-notch quality of dim sum.
#點心 #香港點心 #芋角 #hkdimsum #dimsum #taropuff #hkeats #hkrestaurant #hkfood #hkfoodie #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie #foodpic Less

Part 1/2
Chef Mingoo Kang manages to strike a fine balance between refined and comfort food—and that’s well worth mentioning. I love how he showcases, through technique, Korean cuisine at its most elegant, while still maintaining a certain accessibility, even intimacy. I learned so much about Korean ingredients and their delicate flavours from eating his food.

A few weeks ago, I dined at Hansik Goo (HK) and had the pleasure of flipping through Chef Kang’s latest cookbook. It featured recipes that were delicious, yet seemingly easy to replicate at home. Almost all the dishes that I was eating were in the book; so in theory—I thought to myself—anyone could “easily” prepare them at home by simply following the instructions to the tee. For me, I think I’d prefer to plumb the book for the underlying principles of Korean cuisine, then “play” with techniques and ingredients.
#hkrestaurant #koreancuisines #koreanfood #hkeats #hkfoodie #foodporn #food #foodstagram #foodie #foodies #foodgasm #foodpic #foodforfoodie #koreanchef Less