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

I’ve been coughing for more than 3 months and I sound like Rod Stewart. Last night, the manager of the restaurant gifted me a bowl of double-boiled snow pear with fritillaria—an extremely effective remedy for cough and sore throat, we Chinese believe. She even added a piece of prized 60-year-old tangerine peel (新會陳皮).

Dried tangerine peel is often used in Cantonese cooking. It expels odours in meat and seafood, and enhances flavour—especially in stews—with its uniquely musky and citrusy aroma.

As tangerine peel ages, its medicinal benefits become more pronounced. These include regulating “qi”, and nourishing the digestive and respiratory systems. Hence the older it gets, the rarer and harder to obtain the peel becomes, with prices that shoot up in multiples.

I felt so pampered and privileged by her kind thought. Less

Part 2/2

Missed the media tasting at lunch yesterday but was lucky to score a seat for dinner at the freshly opened Plaisance by Mauro Colagreco. The dishes were fab especially the kinmedai and the Pyrenees lamb. But most impressive were the smooth operation and attentive service—and for a first day. Yumz!
#hkeats #hkrestaurant #hkfood #hkfoodies #hkfoodstagram #hkfoodlover #hkfoodpic #restaurant #chef #eat #food #foodporn #foodstagram #foodies #foodlover #foodgasm #foodforfoodies #foodlovers Less

Part 1/2

Missed the media tasting at lunch yesterday but was lucky to score a seat for dinner at the freshly opened Plaisance by Mauro Colagreco. The dishes were fab especially the kinmedai and the Pyrenees lamb. But most impressive were the smooth operation and attentive service—and for a first day. Yumz!
#hkeats #hkrestaurant #hkfood #hkfoodies #hkfoodstagram #hkfoodlover #hkfoodpic #restaurant #chef #eat #food #foodporn #foodstagram #foodies #foodlover #foodgasm #foodforfoodies #foodlovers 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 4/4
Dinner at Ensue was better than expected. The young female chef, Ming Lam Ng, led an equally young team, and their assured, precise performance belied their youth. Flavours were pleasantly layered with a hint of heaviness—it was hard to fault anything. Two dishes scored high - Pomfret with Screw Artichoke, and Sourdough Chicken with Pea Shoots. I could eat them daily!
#asia50bestrestaurants #shenzheneat #shenzhenrestaurant #shenzhenfood #shenzhenfoodie #eat #restaurant #chef #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies Less

Part 3/4
Dinner at Ensue was better than expected. The young female chef, Ming Lam Ng, led an equally young team, and their assured, precise performance belied their youth. Flavours were pleasantly layered with a hint of heaviness—it was hard to fault anything. Two dishes scored high - Pomfret with Screw Artichoke, and Sourdough Chicken with Pea Shoots. I could eat them daily!
#asia50bestrestaurants #shenzheneat #shenzhenrestaurant #shenzhenfood #shenzhenfoodie #eat #restaurant #chef #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies Less

Part 2/4
Dinner at Ensue was better than expected. The young female chef, Ming Lam Ng, led an equally young team, and their assured, precise performance belied their youth. Flavours were pleasantly layered with a hint of heaviness—it was hard to fault anything. Two dishes scored high - Pomfret with Screw Artichoke, and Sourdough Chicken with Pea Shoots. I could eat them daily!
#asia50bestrestaurants #shenzheneat #shenzhenrestaurant #shenzhenfood #shenzhenfoodie #eat #restaurant #chef #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies Less

Part 1/4

Dinner at Ensue was better than expected. The young female chef, Ming Lam Ng, led an equally young team, and their assured, precise performance belied their youth. Flavours were pleasantly layered with a hint of heaviness—it was hard to fault anything. Two dishes scored high - Pomfret with Screw Artichoke, and Sourdough Chicken with Pea Shoots. I could eat them daily!
#asia50bestrestaurants #shenzheneat #shenzhenrestaurant #shenzhenfood #shenzhenfoodie #eat #restaurant #chef #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies Less