David Yip

Was told by the owner of Forum Restaurant Ah Yat Abalone (HK), each of these Japanese sun-dried abalones costs around HK$7,000 for dine-in. Last night, I had 3 while cruising the River Seine. Decadent….. but absolutely satisfying. #paris #seine #abalone #decadence #lifeisgood #blessed #blessedlife #eat #foodporn #food #foodstagram #foodie #foodies #foodlovers #foodforfoodie ent 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 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

Part 1/2
Two of my students presented an “updated” version of dim sum and snacks yesterday. Call me biased but it was a yummy-licious lunch. The amount of thought and effort put into these morsels was evident; with the layering of flavours coming through delicately. Kudos to their dim sum assistants too. One of them even said to me, “each time I see you, I have lots of homework to do after that.” I’ll take that as a compliment. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 #dimsum #chefscollaboration #sgfood #sgfoodporn #sgfoodies #sgfoodlover #sgfoodstagram #sgfoodpic #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodforfoodie #foodpics #foodlovers #instafood #instafoodgram #instafoodies Less

Part 2/2
Two of my students presented an “updated” version of dim sum and snacks yesterday. Call me biased but it was a yummy-licious lunch. The amount of thought and effort put into these morsels was evident; with the layering of flavours coming through delicately. Kudos to their dim sum assistants too. One of them even said to me, “each time I see you, I have lots of homework to do after that.” I’ll take that as a compliment. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 #dimsum #chefscollaboration #sgfood #sgfoodporn #sgfoodies #sgfoodlover #sgfoodstagram #sgfoodpic #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodforfoodie #foodpics #foodlovers #instafood #instafoodgram #instafoodies Less

Part 1/2
I confess—pork is my all-time favourite meat! Even before I left for Seoul for the A50B Restaurants a few weeks ago, I was hearing the name “Golden Pig”.

So first night in Seoul, I rushed to the restaurant but was turned away. They don’t take reservations; and diners go as early as 10 am to reserve a table. Fortunately my well-connected friends later arranged for me to eat there twice in one day—lunch and dinner.

It was heaven for me! Many different parts of the pig were offered, even the diaphragm muscle; but I loved the belly most, and gobbled two servings at one go. I also got really excited over the grilled pig skin—must be all those kdrama I watch with its scenes of pork skin being grilled and bathed in soju! It was soft, tendered, chewy and tasted like dessert. Ticked another one off my bucket list.
#asias50bestrestaurants #asias50best #seoulfood #seoulfoodie #bbqpork #koreanpork #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies #porklover Less

Part 2/2
I confess—pork is my all-time favourite meat! Even before I left for Seoul for the A50B Restaurants a few weeks ago, I was hearing the name “Golden Pig”.

So first night in Seoul, I rushed to the restaurant but was turned away. They don’t take reservations; and diners go as early as 10 am to reserve a table. Fortunately my well-connected friends later arranged for me to eat there twice in one day—lunch and dinner.

It was heaven for me! Many different parts of the pig were offered, even the diaphragm muscle; but I loved the belly most, and gobbled two servings at one go. I also got really excited over the grilled pig skin—must be all those kdrama I watch with its scenes of pork skin being grilled and bathed in soju! It was soft, tendered, chewy and tasted like dessert. Ticked another one off my bucket list.
#asias50bestrestaurants #asias50best #seoulfood #seoulfoodie #bbqpork #koreanpork #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodies #porklover Less

Part 1/2
Born and Bred—a name that pops up whenever my friends return from Seoul. I’m not to miss this eatery if I’m ever in the city. A dear friend managed to squeeze me in for a meal, and here I am tucking into its beef. OMG, what an educational feast—each cut was grilled at a different temperature to yield a distinct texture and taste. Korean beef is really in a class of its own—marbled yet not greasy; with a flavour that is robust and layered. Such a wonderful indulgent experience.
#koreanbeef #beef #beeflover #koreaneats #koreanfood #koreanrestaurant #koreanfoodie #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie #instafood #foodinstagram Less