Melissa F

The second half of our “Heritage | Culture | Roots” tasting menu at @haomabkk:

𝗕𝗮𝗻𝗴𝗸𝗼𝗸 𝘁𝗼 𝗕𝗶𝘀𝗰𝗮𝘆
Banana shrimp, prawn cracker, “Balchao” bao

𝗚𝗼 𝗠𝗮𝗱𝗿𝗮𝘀!
Crab, madras curry, ponni rice

𝗔𝗮𝗺𝗿𝗮𝘀, 𝗖𝗵𝗮𝗮𝘀 𝗔𝘂𝗿 𝗖𝗮𝘃𝗶𝗮𝗿
Totapuri mango, buttermilk, “Royal Project” caviar

𝗔𝗹𝗹𝗮𝗵𝗮𝗯𝗮𝗱𝗶 𝗗𝗮𝘄𝗮𝘁
Fish musallam
Goat nihari & Haleem
Mughal breads

𝗣𝗮𝘀𝘀𝗶𝗼𝗻𝗳𝗿𝘂𝗶𝘁 𝗟𝗮𝘀𝘀𝗶
Dehydrated yoghurt, passion yolk, pistachio praline

𝗠𝗲𝗹𝗼𝗱𝘆
Cashew-nut nougat, dried mousse, sea salt ice-cream

𝗣𝗲𝘁𝗶𝘁 𝗳𝗼𝘂𝗿

Thank you @deepankerkhosla @vishvas.sidana for the wonderful experience!
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1*, Haoma
Bangkok, Thailand
#supermelThailand #supermelBKK Less

Always a joy to be back at one of my favorite restaurants @monorestaurant to try its latest menu! The flavors and cooking by @rchaneton are consistently spot-on and fantastic. As the restaurant approaches 4 years, I look forward to seeing its evolution towards embracing the chef’s Italian roots and local influences while maintaining its South American flair.

Our menu:

Mashua Tartlette
Pickled Mashua with nasturtium emulsion & smoked ancho chilli gel

Confit Carabinero
White corn & blue spirulina

Snow Pea Salad
Tremella mushroom, kiwi & avocado leaf

Homemade Sourdough
Cacao nibs & Spanish Arbequina olive oil from Eva Aguilera

Imperial Langoustine
Expressions of Ecuadorian cacao

‘Monkbread’
Charcoal-grilled Brittany monkfish & Correze veal sweetbread

Challans Duck Breast
Treviso salad, sofrito & barbacoa sauce with cuck-innard rice

Duck Foie Gras Taco
Coriander tortilla & plantain mole

Saffron Sorbet
Hazelnut crumble & Frangelico Sabayon

Taiwanese Cacao Chocolate Textures
Fermented black bean mille-feuille & soy sauce caramel

Alfajor
Argentinian dulce de leche & coconut

Chocolate Truffle
MONO-made Pinatuna cacao dark chocolate & caramelized peanut
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1*, MONO
Central, Hong Kong
#supermelHK #supermelCentral Less

The “Heritage | Culture | Roots” tasting menu at @haomabkk takes diners on a gastronomic journey through the many different regions in India with the choice of meat & seafood or vegetarian experience. Each dish was presented with a postcard of Chef @deepankerkhosla’s memories in India. The food was creative and packed with flavors while the wine pairing was diverse - ranging from champagne to orange wine, sake and sherry.

The first part of our menu started with:

𝗣𝗿𝗮𝗿𝗮𝗺𝗯𝗵𝗮
Pani puri
Vada pav
Dahi kebab
Raw mango panna

𝗦𝗮𝗺𝘂𝗱𝗿𝗮
Local sea urchin, moily curry

𝗕𝗲𝗻𝗮𝗿𝗮𝘀 𝗸𝗶 𝗰𝗵𝗮𝗮𝘁
Shorba puff, Chiang Mai tomato granita, pickles

𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝗧𝘄𝗼 𝗪𝗮𝘆𝘀
Phuket lobster, ghee roast, idli
Pulissery

𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗢𝗿 𝗧𝗵𝗲 𝗘𝗴𝗴
Chicken kakori
Keema ghotala, egg yolk

To be continued…
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1*, Haoma
Bangkok, Thailand
#supermelThailand #supermelBKK Less

Another new opening I’ve been excited about is @leela.hkg by @chef_manav_tuli (formerly of Chaat at Rosewood)! The modern Indian restaurant offers a culinary journey throughout India’s most influential empires with a unique and playful approach. Notable creations include the Lucknowi Tokri Chaat, Chakundar Oxtail Gosht, Pork Pandi Curry, Flambéed Smoked Butter Chicken, Bone Marrow Briyani and Almond Kulfi!

Our menu:

- STARTERS -
LUCKNOWI TOKRI CHAAT
CHICKEN BAIDA ROTI
AMRITSARI PRAWNS BHAJIA

- TANDOOR & GRILLS -
BLACK PEPPER CHICKEN TIKKA BADAMI FRENCH GUINEA FOWL
TANDOORI BEEF CHOP
PESHWARI NAAN
UNI BUTTER ROGHANI NAAN

- CURRIES & BIRYANI -
CHAKUNDAR OX TAIL GOSHT
SMOKED BUTTER CHICKEN
PORK PANDI CURRY
BONE MARROW BIRYANI
HYDERABAD DAL
TADKA LILY BULB AND SNOW PEAS
PUMPKIN DAHI KADDU
KUMAONI RAITA
GARLIC NAAN

- DESSERT -
ALMOND KULFI
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Leela
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

The tasting menu at @cristalroombyasp:

- Hokkaido Uni
fermented black beans and Nikka coffey whisky
Chanteclerc apple jelly and nasturtium coulis

- Le Berlingot ASP ©
pasta filled with 24 months aged Comté
Roscoff oignons consommé, Tuber Melanosporum truffle and pink pepper

- Blue Lobster from Brittany
cooked over embers
coral beurre blanc infused with douglas fir and rosemary, carrot voile

- Pigeon from Bresse
marinated with osmanthus and lightlv smoked tonka beans chestnut tartlet, persimmon, confit legs and mustard seed

- St Marcellin Cheese
iced mochi with smoked Madagascar vanilla and Tuber Melanosporum truffle

- Le Millefeuille Blanc
Tahitian vanilla and jasmine jelly
Voatsiperifery pepper cloud
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The hottest new opening in Hong Kong has got to be @cristalroombyasp - a French fine dining restaurant by renowned female chef @annesophiepic in collaboration with luxury crystal manufacturer @baccarat! The chef holds 10 Michelin stars across the world and is the only female chef in France who has 3 stars at the moment. Located on the 45th floor at Landmark, her new restaurant not only oozes elegance with its mesmerizing crystal displays but also boasts panoramic views of Victoria Harbour. Both lunch and dinner menus are available where diners can try the chef’s modern French cuisine including iconic signatures such as the Le Berlingot pasta and Millefeuille Blanc dessert!
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Cristal Room by Anne-Sophie Pic
Central, Hong Kong
#supermelHK #supermelCentral Less

A most dreamy afternoon spent in the beautiful flower garden at @epurerestaurant with @perrierjouet 🥂!

The Royal Afternoon Tea (HK$998 for 2 pp with 🥂)

“Delectable Savories”

Smoked Salmon & Potato with Caviar
Spanish Ham & Butternut Squash
Tomato & Mascarpone Cheese with Champagne Jelly
Red Prawn & Trout Roe with Tropical Champagne Salsa
Mini Croque Monsieur
Lobster Roll
Black Truffle & Comté Cheese Sandwich

“Delightful Sweets”

Strawberry Champagne Delight
Matcha Cake
Rose & Raspberry Opéra
Macaron
Original & Raisin Scone
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#StartWithAFlower
#houseofwonderhk
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The Blooms by EPURE
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon Less

Last meal in Bangkok this time was at @baantepabkk which has just been newly promoted to 2 Michelin Stars! The chef @tamchudaree had previously worked at @bluehillfarm in New York and continued the farm-to-table concept at her current restaurant - located at a vast compound which used to be her family home. The current 9-course tasting menu takes guests on a culinary journey around Thailand with highlights such as the crab 3 ways, black squid ink noodles and Khao Mok beef with rice!

Our menu:

HEART OF THAILAND: NAM PRIK
South: Crispy Rice Bread, Local Mackerel, Budu Relish, Torch Ginger Flower
North: Noom Chili Rellsh Taco, Fermented Mushrooms, Pork Crackling
E-Sarn: Free Range Chicken, Fermented Fish Relish, Egg Yolk

FROM THE SEA
7 Days Aged Giant Trevally Fish, Murex Conch, Fresh Coconut, Royal Oscietra Caviar

CRAB CRAB CRAB
Soft Shell Crab, Crab Chawanmushl, Yellow Curry, Nampoo

BLACK SQUID INK ‘DONG DANG’ NOODLES
Black Squid Ink Sauce with Lemongrass

ANATOMY OF A RIVER PRAWN
Grilled River Prawn, Smoked Prawn Fat, Burnt Leek, Black Garlic, Prawn Head, Garden Nam Jim Seafood

GREY POMFRET CURRY
Grey Pomfret Fish, Senna Siamea Curry (Gaeng Kee Lek)

TOMATOES OF THAILAND
100% Powered by Plants, Tomatoes, Gooseberry, Macadamia

CHARCOAL GRILLED SLIPPER LOBSTER
Southern Curry, Prawn Fat, Roti

KHAO MOK BEEF
Spiced Baked Rice, Ribeye Beef, Tom Zap Soup

SOUR MANGO, CARAMEL FISH SAUCE

BURNT BANANA LEAF, TARO, PINK GUAVA
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2*, Baan Tepa
Bangkok, Thailand
#supermelThailand #supermelBKK Less

A fun night of Singaporean 🇸🇬 and Filipino 🇵🇭 flavors at the collaboration meal between @barryquekhw of @wheyhk and @stephanduhesme of @metizresto in Manila! Derived from the term “mestizo” which refers to people of mixed race, Metiz is a reflection of the chef’s French and Filipino heritage and the ideology of the restaurant to serve traditional Filipino flavors in non-traditional forms.

The menu:

palm tartlet | potato

Heirloom Tomato
bluefin tuna, pachadi

Mud Crab
fermented carrots, marinated yolk

Whey’s Brioche
cheese foam, coco jam, uni

Kinmedai Otah-Otah
batuan, indian lettuce

Baboy
sinapom, achar

Corn Sorbet
soy, nipa

Cend-Halo
coconut, red bean

kasov crunch | bibingka | kueh lapis
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Whey x Metiz
Central, Hong Kong
#supermelHK #supermelCentral Less

A brilliant meal at @restaurant.potong by @chef.pam in Bangkok! The progressive Thai-Chinese cuisine was well-executed and one of the highlights was definitely the palm tree series where 5 little bites each represented a different part from palm juice to palm seed, palm meat, palm apple and palm sugar. Desserts wise, the chrysanthemum with cacao nibs was easily the favorite!

Our tasting menu:

- Kombucha of the day
- Potong’s charcuteries & collaboration wine
- Kitchen bite / potato’s shell / taiwanese chicken mousse / thai basil
- DEAR | phang district orange / wild chrysanthemum honey / salted plum leaf
- BORN | palm-meat bun / cashew nut pate
- IN LOVE | marinated palm seed / shaoxing wine / cilantro oil
- DETAILS | palm “jao” / 5-spices / chewguk
- MEMORIES | toddy palm sugar lollipop
- GRATEFUL | ‘baan raj” palm juice / burnt bamboo
- ALIVE | “surat thani” oyster / black squid / black pearl
- REINCARNATED | grated shrimp yolk / yin-yang egg noodle / morel / caviar
- BEAUTIFUL | blue crab / mud crab roe emulsion / black pepper jam / crab butter bread / crab broth
- SACRED | chinese date / carrot tuile
- PROUD | pomfret fish rillette
- HUMBLE | skeleton / dehydrated herbs / lapsang souchong
- FAVORITE | dry aged surat thani white pomfret / kapi / tamarind
- LAYERS OF FLAVORS | inside-out pomelo
- HISTORY | chrysanthemum / cacao nibs
- LEGACY | the remake of thai-chinese street desserts
- THANK YOU | fortune
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1*, Potong
Bangkok, Thailand
#supermelThailand #supermelBKK Less

The Concrete Jungle Food menu at @samrubsamrubthai:

SNACK
Bambara ground nut with salt and white pepper

STARTER
Deep fried rice field crab with garlic and grilled crab roll in the shell served with asian citrus

Deep fried great white sheatfish stuffed with shrimp paste and turmeric

Grilled spotted knifefish and sea snail dumpling in bamboo served with pickled phak naam (lasia spinosa)

SAMRUB - MAIN COURSE
Laab of tiger prawn with yellow eggplant and mint, served with fried shrimps

Hot and sour soup of wild boar with madan (sour cucumber)

Smoked chili relish with pricklv ash-tree berry with smoked crab meat, served with boiled vegetables and grilled fire spiny fish (eel) and bee larvae

Jungle curry of oyster blade beef with manila tamarind, cumin leaves and hot basil

Grilled braised baby chicken with fish sauce served with fresh chili and lime sauce

DESSERT
Young rice pudding and sago noodle with caramelized banana and Thai local coconut curd cake

Congratulations on the 1 Michelin Star!
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1*, Samrub Samrub Thai
Bangkok, Thailand
#supermelThailand #supermelBKK Less