David Yip

One of the few restaurants that lived up to hype. Never mind they lost their 3rd Michelin star but the food here is definitely way above most Cantonese restaurants in HK, and, I would even daresay, Macau and Guangzhou.

Their dim sum was exactly of the quality I was taught by my shifu decades ago. The dumpling had the right proportion of wheat flour to potato flour; with the proper kneading. The transparency of skin (thickness) was textbook standard. And the tart pastry was superbly impressive.

I often lament the loss of wok skills among Cantonese chefs because much food these days is sous-vide, braised, steamed, or, horrifyingly, reheated. Here though, frying skill was impressive in all the dishes—not so much wok hei, but the right amount of caramelisation via Maillard reaction between the ingredients and the high temperatures of the iron wok.

In honesty, I considered this meal a ‘refresher’ on the classic principles of Cantonese cooking.
#michelinstar #michelinrestaurant #hkrestaurant #hkchef #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodpic #eat #food #foodporn #foodstagram #foodies #foodpics #foodforfoodie #foodgasm #chinesefood #chinesefoodlover #dimsum Less

Part 2/2

On first impression, Chef Zhang Zhicheng (小胖師傅) may come across as cocky. But after speaking with him over dinner, I think I mistook precocious confidence for arrogance. At 30, his understanding of flavour and technique sets him apart from his peers—and perhaps even from chefs a generation or two before him. So is he exceptional? Not yet; but he is definitely a name I’d keep an eye on.

His curiosity for his craft amazed me. We spoke about how he managed to achieve new flavours without bastardising them; or how he created better textures without additional steps. While Chef Zhang’s tastebuds inclined towards the heavy and robust more than I would like, it didn’t mar my enjoyment of his work. The first bite of each dish was enough to arrest my attention, and the flavours unraveled themselves layer by layer as I progressed.

Afterwards, he texted me several times, enquiring earnestly, in detail, on ways to improve the dishes. An oversized ego would never have stooped to such actions. While clearly conscious of his talent, Chef Zhang is sincere about wanting to be a better chef.
#macaufood #macaurestaurant #macaufoodie #macaufoodlover #eat #food #foodporn #foodstagram #foodpics #foodlover #foodgasm #chinesefood #chef #foodforfoodie Less

Part 1/2

I visited Jade Dragon in 2018 when Executive Chef Kelvin Au Yeung had just taken over from his predecessor. While the meal was good, I found the east/west approach to presentation and plating slightly disconcerting.

But when I returned for lunch recently, I was blown away by the deft confidence of Chef Kelvin’s Cantonese cooking. What a difference five years makes! He seems to have mastered the art of “less is more”, and zeroed in on quality of ingredient and subtlety of technique. A bite of his braised abalone enveloped with puff pastry immediately reveals hard-won skill, in that the pastry remains crisp and crusty even while the abalone is moist and juicy.

I was also impressed with how Chef Kelvin took pains to go to the wet market in the early morning for the freshest finds, such as the threadfin for our meal. All I can say is that he richly deserves the 3 Michelin stars on his cap.

P.S. I couldn’t help insisting on a humble bowl of charsiew rice with sunny-side up at the last minute. So comforting and so satisfying!
#macaueats #macaurestaurant #macaufood #macaufoodie #michelinrestaurant #michelinstarchef #michelin3stars #eat #chef #restaurant #food #foodporn #foodstagram #foodie #foodies #foodpics #foodlover #foodgasm #foodforfoodie Less

Part 1/2

I visited Jade Dragon in 2018 when Executive Chef Kelvin Au Yeung had just taken over from his predecessor. While the meal was good, I found the east/west approach to presentation and plating slightly disconcerting.

But when I returned for lunch recently, I was blown away by the deft confidence of Chef Kelvin’s Cantonese cooking. What a difference five years makes! He seems to have mastered the art of “less is more”, and zeroed in on quality of ingredient and subtlety of technique. A bite of his braised abalone enveloped with puff pastry immediately reveals hard-won skill, in that the pastry remains crisp and crusty even while the abalone is moist and juicy.

I was also impressed with how Chef Kelvin took pains to go to the wet market in the early morning for the freshest finds, such as the threadfin for our meal. All I can say is that he richly deserves the 3 Michelin stars on his cap.

P.S. I couldn’t help insisting on a humble bowl of charsiew rice with sunny-side up at the last minute. So comforting and so satisfying!
#macaueats #macaurestaurant #macaufood #macaufoodie #michelinrestaurant #michelinstarchef #michelin3stars #eat #chef #restaurant #food #foodporn #foodstagram #foodie #foodies #foodpics #foodlover #foodgasm #foodforfoodie Less

Part 1/2

On first impression, Chef Zhang Zhicheng (小胖師傅) may come across as cocky. But after speaking with him over dinner, I think I mistook precocious confidence for arrogance. At 30, his understanding of flavour and technique sets him apart from his peers—and perhaps even from chefs a generation or two before him. So is he exceptional? Not yet; but he is definitely a name I’d keep an eye on.

His curiosity for his craft amazed me. We spoke about how he managed to achieve new flavours without bastardising them; or how he created better textures without additional steps. While Chef Zhang’s tastebuds inclined towards the heavy and robust more than I would like, it didn’t mar my enjoyment of his work. The first bite of each dish was enough to arrest my attention, and the flavours unraveled themselves layer by layer as I progressed.

Afterwards, he texted me several times, enquiring earnestly, in detail, on ways to improve the dishes. An oversized ego would never have stooped to such actions. While clearly conscious of his talent, Chef Zhang is sincere about wanting to be a better chef.
#macaufood #macaurestaurant #macaufoodie #macaufoodlover #eat #food #foodporn #foodstagram #foodpics #foodlover #foodgasm #chinesefood #chef #foodforfoodie Less

Part 2/2
It wasn’t on my to-eat-list but this dinner became one of my most-enjoyed meals this HK trip.

Chef Giovanni Galeota, who helms The Dining Room, serves unassuming Italian comfort food—but with an untypical brio and panache. As a result he transforms “grandma-like” heartiness into dishes that you can’t stop eating.

I truly loved the garlic and olive oil emulsion with linguine and seaweed. And, his traditional mixed pasta “controne” white bean and crustacean reminded me of my much-loved bouillabaisse, minus the saffron.

As with any true-blue Italian experience, the meal is never “light”, and I walked out of the restaurant nursing a 5-month-pregnant tummy … but feeling absolutely happy.

@TheDiningRoomHongKong @galeotagianni
@rosewoodhongkong
@theForksandSpoons852 #hkrestaurant #hkchef #hkfood #hkfoodie #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodlovers #eat #foodporn #food #foodstagram #foodies #foodlover #foodgasm #foodforfoodie Less

I’ve been coughing for more than 3 months and I sound like Rod Stewart. Last night, the manager of the restaurant gifted me a bowl of double-boiled snow pear with fritillaria—an extremely effective remedy for cough and sore throat, we Chinese believe. She even added a piece of prized 60-year-old tangerine peel (新會陳皮).

Dried tangerine peel is often used in Cantonese cooking. It expels odours in meat and seafood, and enhances flavour—especially in stews—with its uniquely musky and citrusy aroma.

As tangerine peel ages, its medicinal benefits become more pronounced. These include regulating “qi”, and nourishing the digestive and respiratory systems. Hence the older it gets, the rarer and harder to obtain the peel becomes, with prices that shoot up in multiples.

I felt so pampered and privileged by her kind thought. Less