David Yip

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

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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

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

My HK foodie friends brought me to a Teochew restaurant smack in the middle of ever-crowded Causeway Bay. Food wise - there were misses; but some of it was really good. Worth revisiting for a 2nd opinion. And the prices were very affordable too. #hkeats #hkrestaurant #hkfood #hkfoodie #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodie #eat #food #foodporn #foodstagram #foodies #foodlover #foodgasm #foodpics #foodforfoodie #chinesefood #chinesefoodlover #chinesefoodporn Less

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Sounds weird for a Singaporean to eat Indian food in HK. But I’ve been a fan of Chef Manav Tuli ever since I dined at his previous restaurant. Today he is the proud owner/chef of the brand new Indian restaurant, Leela, at Causeway Bay.

His food has grown in sophistication. It doesn’t overwhelm the palate but instead achieves an ideal balance of spices. This multi-layering of “gentle” flavours is showcased in a menu of familiar Indian must-eats and new dishes.

And, the restaurant interior is the work of André Fu, the designer du jour of the international architecture set.
#hkeats #hkrestaurant #hkfood #hkfoodie #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodlovers #indianfood #eat #food #foodporn #foodstagram #foodie #foodlover #foodgasm #foodpic #foodforfoodies Less

Part 1/2
Sounds weird for a Singaporean to eat Indian food in HK. But I’ve been a fan of Chef Manav Tuli ever since I dined at his previous restaurant. Today he is the proud owner/chef of the brand new Indian restaurant, Leela, at Causeway Bay.

His food has grown in sophistication. It doesn’t overwhelm the palate but instead achieves an ideal balance of spices. This multi-layering of “gentle” flavours is showcased in a menu of familiar Indian must-eats and new dishes.

And, the restaurant interior is the work of André Fu, the designer du jour of the international architecture set.
#hkeats #hkrestaurant #hkfood #hkfoodie #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodlovers #indianfood #eat #food #foodporn #foodstagram #foodie #foodlover #foodgasm #foodpic #foodforfoodies Less

I didn’t realise it but tonight was the 2nd last dinner for Sang Kee Restaurant, a Cantonese restaurant serving hearty comfort food. They will reopen at new address next week.

Too bad we had small appetites or I would have ordered a few more dishes. Missing pics for salt-baked chicken and watercress soup. Nevertheless, I walked out satiated and happy. Less

Part 2/2
All I wanted was homely, simple crispy chicken, and steamed pork with salted fish. When I reached the restaurant, the chef had a surprise for me. Mind you, these were not “home cooked” food but dishes fit for a formal banquet!
Thanks for the delicious dinner, Chef Silas Li. 😋😋🥰🥰🙏🙏
#hkeats #hkrestaurant #hkchef #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodporn #hkfoodies #山珍海味 #chinesefinedining #eat #food #foodporn #foodstagram #foodies #foodlover #foodgasm #foodpics #foodforfoodie #instafood #foodforfoodie Less