David Yip

Part 2/2
What caught my eye stepping into Le Du after more than 2 years, was the endless ripple of glass tubes hanging from the ceiling. Chef Ton, owner/chef of the restaurant, explained that the tubes were filled with different Thai seasonings juxtaposed with lighting fixtures. The installation resembled the rice plantations of the country; and seemed to tease the elevation of traditional Thai ingredients into the realm of the cutting edge that I was about to experience.

With the first bite of the amuse bouche, Chef Ton’s continuing drive to make his native cuisine relevant and exciting was plain. Sourcing from all across Thailand, he had incorporated various local produce into his interpretations of classic and new recipes.

His “less is more” approach sharpened the inherent natural qualities of each ingredient—making me understand and appreciate more. And the result when the selected ingredients combined in the cooking pot was magical.
#bkkeats #bkkrestaurant #bkkfood #bkkfoodie #bkkrestaurant #michelin #michelinstar #michelinrestaurant #asia50bestrestaurants #asia50best #eat #chef #foodporn #foodstagram #foodies #foodlovers #foodgasm #foodpics Less

Part 2/2
What caught my eye stepping into Le Du after more than 2 years, was the endless ripple of glass tubes hanging from the ceiling. Chef Ton, owner/chef of the restaurant, explained that the tubes were filled with different Thai seasonings juxtaposed with lighting fixtures. The installation resembled the rice plantations of the country; and seemed to tease the elevation of traditional Thai ingredients into the realm of the cutting edge that I was about to experience.

With the first bite of the amuse bouche, Chef Ton’s continuing drive to make his native cuisine relevant and exciting was plain. Sourcing from all across Thailand, he had incorporated various local produce into his interpretations of classic and new recipes.

His “less is more” approach sharpened the inherent natural qualities of each ingredient—making me understand and appreciate more. And the result when the selected ingredients combined in the cooking pot was magical.
#bkkeats #bkkrestaurant #bkkfood #bkkfoodie #bkkrestaurant #michelin #michelinstar #michelinrestaurant #asia50bestrestaurants #asia50best #eat #chef #foodporn #foodstagram #foodies #foodlovers #foodgasm #foodpics Less

Part 2/2
I came to this 4-hand between BORN and 102 House with high expectations. I knew both chefs well, as well as their individual culinary direction and style. And since nearly every dish was going to be a collaborative effort—instead of a solo piece—I was looking forward to their chemistry.

And happily, there was lots of it.

There were some flavours newly encountered, which I enjoyed very much, like shrimp paste ice cream with mashed potatoes; wagyu zabuton with house-made oyster sauce; trilogy-flavoured corn …………

Btw, the consommé with 30-year-old tangerine, olive and jade fungus was gorgeous!!!!!

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
#michelinstar #asia50best #chef #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie #instafood Less

This oyster porridge was worth taking 2 trains and walking 15 minutes in the sweltering HK summer for. Each pearl-like baby oyster looked like a balloon ready to pop when bitten. When it did, it filled the mouth with creamy juice. Added to that, the porridge was obviously cooked in thick fish broth.

This 60-year-old Teochew 打冷 or 潮州糜 shop serves good-quality dishes at affordable prices. Most importantly, its 2nd-generation owner maintains good contacts with suppliers in Raoping County, an area known for its “lion-head” goose or 獅頭鴨. As a result, most of the ingredients here are directly imported from his hometown.

I’ll be back for the rest of the dishes soon. Less

Part 3/3
On my recent stop in Paris, I hopped to London via Eurostar expressly for lunch at A. Wong, the only 2-Michelin-starred Chinese restaurant outside of Asia.

Was it worth it? Yes! I learnt so much from that meal. While many of the dishes clearly demonstrated rock-solid Cantonese-cooking foundations, their flavours revealed the east/west makeup of the chef’s formative environment and training.

I loved his unique style of weaving in non-Cantonese elements without the slightest incongruity or awkwardness—in fact he made it look effortless. And this playfulness with unique flavour combinations struck me as his identity.
#michelinstar #michelinstarrestaurant #londoneats #londonrestaurants #londonfoodie #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodlover #foodgasm #foodforfoodie #instafood #chef Less