David Yip

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
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
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

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 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

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

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

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