Melissa F

And the main reason I was in Bangkok was for the 6 ⭐️ collaboration between @restaurantmirazur and @odetterestaurant where flavors of the Mediterranean meet modern French at @cote.bangkok! What a joy it was to see the two distinguished chefs @maurocolagreco and @chef_julien cook together, and it was just one of those meals where every dish was strong from beginning to end. Thank you for the wonderful meal!

The menu:

- Mud Crab / Coriander / Kaffir Lime
- Sea Urchin / Butternut Squash / Brown Butter
- Foie Gras & Abalone / Shirtake / Yuzu
- Fish Maw / Jerusalem Artichokes / “Daurikus Kaviari” Caviar
- Squid / Porcini Mushrooms / Alba White Truffle
- Langoustine / Tangerine / Turmeric
- Pigeon / Peppercorn / Black Garlic
- Pear / Ginger / Taleggio Cheese
- Thai Mango / Coconut / Tapioca
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1*, Cote by Mauro Colagreco
Bangkok, Thailand
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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
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During my stay at @capellabangkok, I had a fantastic meal at @cote.bangkok by @maurocolagreco - chef of 3* @restaurantmirazur and former #1 restaurant on @theworlds50best! With a focus on Mediterranean cuisine at Cote, Chef Mauro brings inspiration from the French Riviera to the majestic Chao Phraya River in Bangkok. At the helm of the restaurant is Executive Chef @d.garavaglia who expertly creates contemporary dishes reinterpreted from traditional recipes. Highlights of our meal included the scallops with white truffle, the monkfish with saffron sauce, the partridge with a champagne veloute, and the coconut dessert with black sesame and curry!

Our menu:

- Roe Deer Tartare / Mulberries / Foie Gras
- Brittany Brown Crab / Caviar / Pineapple Emulsion
- Scallops / “Bagna Cauda” Sauce / “Alba” White Truffle
- Ligurian Trofie / Sea Urchin / Tomato
- Langoustine / Hay “Hollandaise” / Lardo / “Girolles” Mushroom
- Monkfish / Green Pea Ragout / “Bouillabaisse” / Saffron Sauce
- Partridge / Brussel Sprout / “Girolle” Mushrooms / Champagne “Velouté”
- Guava / Guava Granité / Apple-Ginger Sorbet
- Coconut / Black Sesame / “Madras” Curry
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1*, Cote by Mauro Colagreco
Bangkok, Thailand
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Continued our meal at @sornfinesouthern with the main course where we got to try two excellent curries - the southern green curry with charcoal grilled chicken wings and the special crab curry with blue crab meat which came with a crab steamed rice! An impressive array of condiments (chili paste, dried stingray, etc.) and vegetables (mango ginger, red corn, etc.) were served to accompany the rice and curries.

For desserts, we had the refreshing sago boiled in coconut water with longan, and the seasonal “canned” fruit which is currently custard apple (or 番鬼荔枝 as we call it in HK). The grand finale was the trolley of street food inspired petit fours served with southern style tea and coffee!

Second part of our menu:

𝗧𝗵𝗲 𝗥𝗶𝗰𝗲
Southern jasmine rice - cooked by charcoal in clay pot / Ranong mineral water

𝗠𝗮𝗶𝗻 𝗰𝗼𝘂𝗿𝘀𝗲, “𝗧𝗵𝗲 𝗦𝗼𝘂𝘁𝗵𝗲𝗿𝗻 𝗖𝗹𝗮𝘀𝘀𝗶𝗰𝘀” 𝘄𝗶𝘁𝗵 𝘃𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗽𝗮𝗶𝗿𝗶𝗻𝗴𝘀
String bean - Charcoal grilled string bean / salted cat fish / pork rind
Southern green curry - Charcoal grilled chicken wing / chicken blood
Nakhon Si Thammarat temple fair - Tiger prawn / stinky bean / pickled garlic / cashew nut / bird’s eye chili
Crab steamed rice - Crab curry / pickled papaya
Termite mushroom - Clear soup

𝗖𝗼𝗻𝗱𝗶𝗺𝗲𝗻𝘁𝘀
Chili paste / Dried stingray / fermented soybean coconut milk dip / sweet pork / fish sauce and chili

𝗦𝘄𝗲𝗲𝘁𝘀
Sago boiled in young coconut water - Longan Ice / longan jam / frozen coconut milk / grilled coconut
Seasonal canned frult
Petit four - Southern style tea / coffee
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2*, Sorn
Bangkok, Thailand
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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
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Ecstatic to be back at @sornfinesouthern - probably the most difficult restaurant to book in Bangkok! Serving fiery innovative southern Thai cuisine by @ice_supaksorn, it’s one of my favorite restaurants in Bangkok. While southern Thai food is known to be spicy, not every dish was spicy here and we experienced a wide range of flavors from dish to dish. Our meal started with a series of small bites from the sea - the highlights of which were the Phuket lobster and the signature Gems on Crab Stick with live blue crab, mud crab roe, and yellow chili paste. The spiciness in our mouths was then magically washed away by the soothing Coconut soup with dried squid and shrimp. Then came another signature - the beautiful Khao Yum with 10 different southern vegetables and herbs mixed with a fermented budu sauce. The tasty southern Beef Curry with roti concluded the first part of our meal before the main course which was to be shared family style.

The first part of our menu:

𝗔𝗺𝘂𝘀𝗲 𝗯𝗼𝘂𝗰𝗵𝗲
𝗣𝗿𝗲𝗹𝘂𝗱𝗲
The beach - Sand mole crab / ming aralia / seaweed powder
Phuket lobster, cuttlefish and trevally
Jorang - Tapi river prawn / prawn fat / coconut milk and herb / grilled rice cracker
Torch ginger sorbet - Torch ginger flower
Gems on crab stick - Live blue crab / mud crab roe / yellow chill paste
Coconut - All good things from coconut / Southern plant / dried squid and shrimp

𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀
The sea holds the forest - Southern herb / turmeric rice / fermented anchovy dressing

Roti - Southern beef curry

To be continued…
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2*, Sorn
Bangkok, Thailand
#supermelThailand #supermelBKK 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
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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
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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
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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