Melissa F

An exemplary example of New Era Chinese cuisine, @wingrestaurant_hk takes the finesse of Chinese cuisine to the next level without confining to any culinary restraints. Over the years, I’ve witnessed the evolution of @chefvickycheng’s creative reinterpretation of Chinese cuisine which just gets better and better. Using the best seasonal premium ingredients and meticulously preparing each component to preserve its essence, the result is truly delicious - no wonder it’s still one of the hottest tables in town! I loved all of the dishes but that super crispy cheung fun with chili Alaskan king crab takes the cake!

Our menu:

Starter
- RAZOR CLAMS • YUNNAN CHILI • BULL KELP
- SMOKED EGGPLANT • HOUSEMADE SOUR SAUCE
- CHILI JAPANESE OYSTER • GOLDEN CRYSTAL EGG
- DRUNKEN KURUMA PRAWN
- STINKY TOFU TIGER PRAWN TOAST

Soup
- DOUBLE-BOILED BABY LAMB SOUP • ANGELICA ROOT • RED DATES

Main
- THREADFIN MA YAU • MANDARIN PEEL FERMENTED BLACK BEAN
- FRAGRANT CHILI ALASKAN KING CRAB • CRISPY CHEUNG FUN
- BABY PIGEON • SUGARCANE
- STIR-FRY CHINESE KALE • SHRIMP PASTE CURED PORK
- FISH MAW • YELLOW FUNGUS • ABALONE SAUCE • RICE

Sweet
- SNOW GUM • COCONUT SORBET • OSMANTHUS
- MIGNARDISES
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WING 永
Central, Hong Kong
#supermelHK #supermelCentral Less

Looking forward to visiting Mexico City later this year, but I just had a prelude of exciting Mexican flavors at the collaboration between @jorgevallejo of @rest_quintonil and @rogan_simon in celebration of @roganichongkong’s 5th anniversary! Having had the pleasure of eating at Chef Jorge’s restaurant in Yucatán last year, I was looking forward to trying more of his dishes. Our meal started with a ceremonious offering of Mexican herbs atole with chile cuaresmeño, followed by highlights from both chefs including the pani puri with aged hamachi, may queen potatoes cooked in chicken fat and crisp skin, seabass with clam and fennel pollen mousse, wagyu rib eye with black mole, and crème fraiche with melipona bee honey!

The menu:

Q - mexican herbs atole, chile cuaresmeño

Q - pani puri, aged hamachi, mushrooms

R - fuseau artichoke and whipped ragstone, urban mushroom farm’s oyster mushroom xo

R - truffle pudding caramelised in birch sap, stout vinegar, winter truffle

Q - butternut squash, rice horchata, pumpkin seeds

R - may queen potatoes cooked in chicken fat and crisp skin, pickled walnut, corra lin served with irish soda bread

R - seabass with clam and fennel pollen mousse, local carrot, bone sauce, lovage oil

Q - black mole, wagyu rib eye, aubergine

Q - crème fraiche, melipona bee honey physalis, caviar

R - ruby red strawberries from ping che farm, buttermilk, plantation earl grey cream

Q - mamey, pixtle, fingerlime

R - chocolate ‘100 flower’ honey ganache, mint, verbena pebble
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Roganic x Quintonil
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

Our meal at @eatanicgarden then continued with delightful creations such as the samgyetang (ginseng chicken soup) presented as a roulade, Hanwoo beef with layers of abalone, yuchae flowers with cold noodles, desserts made with strawberry and mugwort, and finally the petit fours presented in a gorgeous mother of pearl jewelry box.

The second half of our menu:

Samgyetang

Taro

Yuchae

Strawberry

Mugwort

Mother of Pearl Box
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1*, Eatanic Garden
Seoul, Korea
#supermelSeoul Less

Our best meal in Zermatt was at Schaferstube - a rustic restaurant serving traditional dishes from Valais including lamb and Raclette cheese. The grilled rack of local lamb was indeed delicious in addition to being super cute (see my previous reel if you haven’t 🫣🐑)!
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Restaurant Schaferstube
Zermatt, Switzerland
#supermelSwiss Less

True to its name, @eatanicgarden is a beautiful restaurant resembling an urban garden located on the 36th floor of @josunpalace. With a choice of table and counter seats, we sat in the couple’s sofa booth with panoramic views of the city. In the place of a menu, we were given illustrated cards written by the staff with the arrival of each dish - related to their childhood memories of the ingredient. Helmed by Chef @jw.sson, the innovative Korean dishes here were some of the most aesthetically pleasing I’ve seen in recent times.

The first part of our menu:

Bamboo Shoots

Jujeonburi

Fatsia Shoots

Soy Bean

Spring Greens

To be continued…
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1*, Eatanic Garden
Seoul, Korea
#supermelSeoul Less

Our meal then continued with one of the surprise courses that guests can opt for with the menu which turned out to be a signature dish of @andreas_caminada_schauenstein for many years - a mackerel with kohlrabi, avocado and radish! After the main courses, we moved to one of the lounges upstairs to finish the petit fours before leaving the fairy tale town of Furstenau. Thank you chef for the wonderful experience!

The second half of our menu:

“Surprise Course”

Mackerel
Kohlrabi - Radish - Avocado

“Main Courses”

Char
Lettuce - Tarragon

Lamb
Yogurt - Ezme

“Dessert”

Rhubarb
Kombucha

“Friandises”

Macaron - Champagne
Tarte - Pumkin Seeds
Meringue - Sorrel
Financier - Apple - Verveine
Chocolate
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3*, Schloss Schauenstein
Furstenau, Switzerland
#supermelSwiss Less

At 3* @schloss_schauenstein, guests have the option between a 3, 4 or 5 course menu. We opted for the 5-course and our meal started on the picturesque terrace with a platter of appetizers. Then we moved into the main dining room for more snacks before starting the main courses.

The first part of our menu:

“Appetizers”

Kimchi - Crisp
Tartelette - Mountain Cheese
Tartar - Radish
Carrot - Mustard
Kohlrabi - Ponzu
Asparagus
Taco - Ham

“Snacks”

Celery
Porcini Mushroom

Herbs
Pea - BBQ

ABI
White Fish
Begonia - Salted Apricot

AB?
Potato
Morrel - Nut Butter

“Main Courses”

Pike Perch
Cucumber - Bell Pepper

Sweetbread
Onion - BBQ
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3*, Schloss Schauenstein
Furstenau, Switzerland
#supermelSwiss Less

Pretty disappointing meal at @gebangsikdang.official

The restaurant was bright and clean while the sides (banchan) were quite modern, but their ganjang gejang (soy sauce marinated raw crab) didn’t quite have enough flavors - like it wasn’t marinated for long enough. Also didn’t get what the spicy version was supposed to be as it was just covered with gochujang - it was like eating the paste straight up.
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Gebang Sikdang
Seoul, Korea
#supermelSeoul Less

Founded in 1924, @kronenhalle is an institution for traditional Swiss cuisine in Zurich. It is best known for classics such as Zürcher Geschnetzeltes (sliced veal fillet with rosti) and Wiener Schnitzel (breaded veal cutlet). Aside from the food, the restaurant is famous for its top art collection so you may be dining with a Picasso, Joan Miro and more!
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Kronenhalle
Zurich, Switzerland
#supermelSwiss Less

When I asked around for recommendations for Seoul, one of the names that kept popping up was @onjium_restaurant. Part restaurant, part research institute, Onjium strives to preserve the authentic taste and heritage of traditional Korean cuisine through researching centuries-old recipe book. The restaurant is helmed by two chefs - researcher @sung252825 and chef @joeunhee.food who is trained in Korean royal court cuisine. From the concept, I thought that the restaurant would look very traditional but in fact, the space was actually quite modern with an open kitchen and views of the Gyeongbokgung Palace. The food was very refined and elegant - we had a wonderful time learning about the past and present of Korean cuisine, experiencing flavors and dishes not typically found in other Korean restaurants.

Our menu:

BANGPUNG JUK
Bangpung Porridge

TANGPYEONGCHAE
Mung Bean Jelly Salad

DAEHAP-JEON
Steamed Clam Pancake

KIMCHI PA SANJEOK
Skewered Beef & Korean Vegetables

BOMNAMUL BIBIMBAP
Spring Vegetable Bibimbap

CHEONHYEHYANG
Sorbet
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1*, Onjium
Seoul, Korea
#supermelSeoul Less