David Yip

Part 2/2
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

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

Part 1/2
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

Part 2/2
Typical of me—got all my meals mixed up and had to forfeit my deposit at Mingles yesterday. Fortunately I managed to gatecrash chef Zor Tan and his colleagues’ gathering today.

The flavours by chef Mingkoo Kang are truly up my alley—deceptively light, but layered and extremely well-balanced. I couldn’t find anything to gripe about—and one dish in particular stood out. With Mingling Pot, I one could taste each and every ingredient—anchovy broth with morel, sea cucumber, plus more. Complex yet “simple”!

And I could eat his dried fish porridge with Jeju fish, crispy black rice and pressed caviar forever!

Super impressed with my lunch—a classic case of complexity, without trying too hard to impress.
#asia50bestrestaurants #michelinstar #michelinrestaurant #koreanfood #koreanrestaurant #koreanchef #koreanfood #koreaneats #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie Less

Part 1/2
Typical of me—got all my meals mixed up and had to forfeit my deposit at Mingles yesterday. Fortunately I managed to gatecrash chef Zor Tan and his colleagues’ gathering today.

The flavours by chef Mingkoo Kang are truly up my alley—deceptively light, but layered and extremely well-balanced. I couldn’t find anything to gripe about—and one dish in particular stood out. With Mingling Pot, I one could taste each and every ingredient—anchovy broth with morel, sea cucumber, plus more. Complex yet “simple”!

And I could eat his dried fish porridge with Jeju fish, crispy black rice and pressed caviar forever!

Super impressed with my lunch—a classic case of complexity, without trying too hard to impress.
#asia50bestrestaurants #michelinstar #michelinrestaurant #koreanfood #koreanrestaurant #koreanchef #koreanfood #koreaneats #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodforfoodie Less

Part 4/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Part 3/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Part 2/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Part 1/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less