f00d yumi

This trip I am most surprised by #東麻布天本 — while I have been here twice previously, I felt this time around everything was so so so good!Both nigiri & otsumami. So thankful to be able to keep coming back (hopefully stay this way). I am very grateful for you all that always think of me. You know who you are. 🙏🏻🙏🏻🍣🍣

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And that sakura glass coaster is so beautiful! 🌸🍵 Less

I have been very lucky to have been able to drink amazing wines over the past few years. These wines were so divine, I couldn’t imagine anything better.

But my experience at Mitani was a revelation because of the genius pairing of wine/other alcohol with his various dishes. They complemented each other so well that, for once, the combination made me appreciate it in a whole new way.

My favorite pairing was the Corton Charlemagne with nodoguro & botan ebi lightly fried. This wine enhanced the butteriness of the fish and the soft but crunchy frits ebi. The Richebourg paired with katsuo seaweed & eel gave the dish an amazing smokiness and another layer of seaweed flavor. 🤯🤯🤯🤯🤯🤯🤯🤯

I hope to come back someday with a different set wine pairing. Less

About 4 years ago, I tried @chefvickycheng 4hands with @chef_julien at @odetterestaurant in Singapore for the very first time. I love how VC incorporates Chinese ingredients and his Chinese heritage into @vea_hk’s french concept.

Then in 2021, he opened Wing, a dedicated Chinese restaurant of his own interpretation. It became his platform to showcase modern Chinese culture to the world. 👏🏼 to this philosophy and concept. I told myself, next time I go to HK, I have to eat at @wingrestaurant_hk! I was just about to plan my HK trip when the pandemic happened. I totally forgot that I wanted to try Wing, until so many friends raved so much about it. Last month, I managed to snag a rsvp with the help of a friend.
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You feel like a king when you’re dining at Wing, the service is so good & spot on. I opted to go with the seasonal menu and added a crispy chicken dish. The dish on this menu that blew me away was the fried cheongfan with 🦀. The fried cheongfan is pillowy with a caramelized outer layer, making it crispy but still fluffy. Yumminess and 👏🏼 to the expert skill involved in the cooking. The next dish that I really liked was the threadfin ma yau, mandarin peel and super-delicious fermented black bean sauce.

Not all creations push the boundaries of Chinese culture. Still, just a modern contemporary makeover of the look of the dish and how it is presented is worthy of note. And more kudos for the makeover’s openness and creativity. His Mignardises (bite-sized desserts) are simple yet stunning and delicious. I love his black sesame mochi and cream donut. Besides modernizing the cooking and presentation, he also paired his menu with not only tea, but sparkling tea, as well as alcohol. I really love his selection of sparkling tea. If anyone knows where to get this sparkling tea in 🇮🇩/ 🇸🇬? LMK. I think I found a drink that can replace 🍾 for me.

Lastly. A blast from the past and 30 kilos lighter: a photo of me and the two chefs and a great dining partner, during the two chefs 4 hands, four years ago. Oh how time fliesss #yumiHK

Only downside maybe is the high price 🏷️, need to stop complaining about SG prices, HK is on another level in general Less