Melissa F

Tried new seasonal dishes at One Harbour Road at @grandhyatthongkong and this may be my favorite menu yet! Lots of fabulous dishes from the winter melon soup with aged mandarin peel to the udon in hot & sour soup, but my absolute favorite was the smoked crispy chicken with red scallion sauce which went perfectly with a bowl of rice!

Our menu:

港灣點心花園
嫣紅鮮蝦餃• 南翔小籠包 • 竹影山珍加意果
One Harbour Road Dim Sum Garden

椒鹽澳洲翡翠鮑魚• 蜜汁叉燒
Deep-fried Australian Abalone • Honey Barbecued Pork

廿五年陳皮竹笙螺頭水鴨燉雲南迷你冬瓜盅
Winter Melon Soup with 25 Years Aged Mandarin Peel

XO醬雲南野生雞樅菌炒北海道帶子
Stir-fry Hokkaido Scallops with XO Sauce & Termite Mushroom

紅蔥醬油煙燻脆皮龍崗雞
Smoked Crispy Chicken with Red Scallion Sauce

野菌肉醬酸辣湯稻庭烏冬
Inaniwa Udon in Hot & Sour Soup

石榴蘆薈甘露
Pomegranate & Aloe Vera Sago

蓮子南棗凍糕 • 金網椰蓉蓋
Cold Pudding with Lotus Seed & Date • Crispy Pastry with Coconut Custard
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One Harbour Road 港灣壹號
Wan Chai, Hong Kong
#supermelHK #supermelWanChai Less

A very fun ladies lunch trying dishes at @louise.hkg by new Executive Chef @loic_portalier! New a la carte and tasting menu are on offer - some highlights included the Caramelized Onion Tart, Brittany Dover Sole, Mediterranean Red Sea Gurnard, and “Tulakalum” Dark Chocolate. And of course crowd favorites such as the Angel Hair Pasta and Roasted Yellow Chicken are still available!

Our menu:

Angel Hair Pasta

Tomato Peach & Basil

Smoked Basque Sardine
Citrus | Bigarade Dressing | Basil Oil

Caramelized Onion Tart
Comté Cheese | Vin Jaune | Brioche Feuilletée

Grilled Foie Gras
Obsiblue Consomme | Kampot Pepper | Fresh Herbs

Brittany Dover Sole
Sake & Seaweed Beurre Blanc | Bok Choi | Grilled Sweet Pea

Mediterranean Sea Red Gurnard
Grilled Vegetables & Octopus | Bouillabaisse & Tomato Water | Basil Oil

“Tulakalum” Dark Chocolate
Caramelised Sourdough Ice Cream | Cocoa Nibs Praline | Whisky
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1*, Louise
Central, Hong Kong
#supermelHK #supermelCentral Less

A spectacular collaboration between @chefvickycheng of @wingrestaurant_hk and @cheftonn of @nusarabkk where you just don’t want the meal to end! Featuring fresh local catch of the day, the menu was a true collaboration of the two chefs with Chinese and Thai elements in each dish. The chefs joked that everything was very last minute, but it just speaks to the talents of the two as I would definitely want to eat every dish again especially the krapao with fish maw and rice! 🤤

The menu:

GOLDEN CRYSTAL EGG • PLAA SAUCE • SQUID EGG

RAZOR CLAMS • THAI SEAFOOD SAUCE

MALA NOODLES • FERMENTED CATFISH ROE

STONE CRAB • SOMTUM

GEODUCK • WINTER MELON SOUP

ALASKAN KING CRAB • CURRY • HORSESHOE CRAB ROE

BLUE LOBSTER • 20 YEAR SHAOXING WINE • CHICKEN FAT

HUMPBACK GROUPER • SOUR CABBAGE • JAEW-HON

TONKIN JASMINE • THIN SHELL CLAMS • SOUR SOUP

FISH MAW • KAPAO • RICE

TARO • SAGO • PALM SUGAR ICE CREAM

MIGNARDISES
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Wing x Nusara
Central, Hong Kong
#supermelHK #supermelCentral Less

A few other places I checked out in Mexico City 🇲🇽:

@restauranterosetta - helmed by 2023 World’s Best Female Chef Elena Reygadas, the restaurant showcases Mexican ingredients in creative ways. It has also been awarded 1 Michelin Star in the inaugural Michelin Guide for Mexico. The beautiful dining room with a skylight was a sight to behold, and the best dish was the Savoy cabbage tacos with romeritos and pistachio.

@panaderiarosetta - also by Chef Elena Reygadas, the bakery is popular with locals and tourists alike. Aside from pastries, it also serves breakfast and sandwiches. The guava roll came highly recommended but unfortunately mine was a bit stale.

@contramarmx - this seafood institution is highly popular and always packed. Reservations are highly recommended which opens exactly one month in advance. The restaurant is best known for its tuna tostada and whole grilled fish with two sauces. Prices were on the high side but service was very good.
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Mexico City, Mexico
#supermelMexico Less

A spectacular collaboration between @chefvickycheng of @wingrestaurant_hk and @cheftonn of @nusarabkk where you just don’t want the meal to end! Featuring fresh local catch of the day, the menu was a true collaboration of the two chefs with Chinese and Thai elements in each dish. The chefs joked that everything was very last minute, but it just speaks to the talents of the two as I would definitely want to eat every dish again especially the krapao with fish maw and rice! 🤤

The menu:

GOLDEN CRYSTAL EGG • PLAA SAUCE • SQUID EGG

RAZOR CLAMS • THAI SEAFOOD SAUCE

MALA NOODLES • FERMENTED CATFISH ROE

STONE CRAB • SOMTUM

GEODUCK • WINTER MELON SOUP

ALASKAN KING CRAB • CURRY • HORSESHOE CRAB ROE

BLUE LOBSTER • 20 YEAR SHAOXING WINE • CHICKEN FAT

HUMPBACK GROUPER • SOUR CABBAGE • JAEW-HON

TONKIN JASMINE • THIN SHELL CLAMS • SOUR SOUP

FISH MAW • KAPAO • RICE

TARO • SAGO • PALM SUGAR ICE CREAM

MIGNARDISES
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Wing x Nusara
Central, Hong Kong
#supermelHK #supermelCentral Less

The main reason for our visit to @fshangzhou was to partake in the annual Chef’s Table Gala Dinner where Chef Wang Yong of Jin Sha #金沙厅 took us on a gastronomic journey through the seasons while paying homage to the cuisines around the Yangtze River Delta. Chef Wang had spent months thinking up the concept for each of the dishes before setting on the themes of “belonging” and “locality” - integrating the seasonality of ingredients and the changing of the seasons from summer to autumn as inspiration. The dishes were created just for this event with highlights such as the geoduck marinated with yellow wine, the crispy chicken leg stuffed with ganba mushroom, the fried rice with chicken & scallion, and the most luxurious jianbing ever. Paired with a fantastic wine line up, the meal was an unforgettable journey through Jiangsu and Zhejiang’s rich culinary heritage and a great night spent with old and new friends!

The menu:

西湖蒓菜，松油藕丁海膽凍
Water shield, sea urchin jelly, lotus root, pine oil

紹興乾糟象拔蚌
Yellow wine marinated geoduck clam

蕭山陳年菜頭湯，敲蝦
Double-boiled aged preserved vegetable soup, river shrimp

糟溜南瓜花，瑤柱六月黃
Steamed pumpkin blossom stuffed with pork, water chestnut, hairy crab meat and dried scallop, yellow wine vinasse sauce

鱘龍魚籽醬，苔條九肚魚煎餅果子
Pancake rolled with crisp fritter, Bombay duck, sea sedge, lettuce and caviar

花膠千巴菌，脆皮鴿腿
Crispy pigeon leg stuffed with fish maw and Ganba mushroom

姜香焗深海魚皮，西蘭花苗
Braised fish skin, ginger, broccoli

拍姜茸，土雞菌菇飯
Fried rice, chanterelle mushroom, chicken meat, mashed ginger, scallion oil

琉璃綠豆鳳梨糕
Crystalline pineapple cake, mung bean

茅台，燕窩風梨露
Chinese liquor, bird nests, pineapple dew
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Four Seasons Hangzhou
Hangzhou, China
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Meaning “golden sand”, Jin Sha #金沙厅 is a must-try when staying at @fshangzhou! Helmed by Executive Chef Wang Yong, the restaurant offers traditional Zhejiang cuisine with seasonal local ingredients and a modern flair. Its reputation precedes it - I’ve been hearing about Jin Sha for as long as I can remember and was excited to finally eat here. We had the honor of trying signature dishes as well as previewing upcoming seasonal creations - my favorites of the night included the Smoked Eel with chestnut & caviar, the Hot & Sour Soup in winter melon, the Steamed River Shrimp with preserved vegetables, and the house signature Shanghainese Braised Pork Belly with abalone!

Our menu:

鱘龍魚籽醬，乾菜板果，煙熏鰻魚
Smoked eel, chestnut, preserved vegetable, sturgeon caviar

酸辣海鮮冬瓜盅
Hot and sour seafood soup, winter melon

乾菜蒸河蝦
Steamed river shrimp, preserved vegetable

鮮腐竹花腩欖角蒸松葉蟹
Steamed snow crab, fresh yuba, pork, black olive

雞汁爆醃錢江白鱸魚
Steamed Qiantang river bass, chicken broth

鮑魚紅燒肉，欖油豌豆
Shanghainese braised pork belly, abalone, sweet soy sauce, peas

金沙脆皮雞
Crispy chicken, taro, spicy salt, soy sauce

茶油姜香板果實心海參燜老鴨
Braised duck, sea cucumber, chestnut, ginger, tea-seed oil

西湖香煎藕餅
Pan-fried lotus root cake, pork

蟹粉豆腐
Braised tofu, hairy crab meat, spring onion, garlic

腐皮毛毛菜
Sautéed seasonal garden green, dried bean curd sheet

上海辣肉，青椒茭白，麻醬涼麵
Chilled noodles, chili con carne, green pepper, water bamboo, bean sprout, sesame paste

西湖藕粉，椰子冰漱凌
Coconut ice cream, lotus root
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1*, Jin Sha 金沙厅
Hangzhou, China
#supermelChina Less

First time back at @yimorpheusmacau since its opening 6 years ago! Designed by renowned architect Zaha Hadid, the restaurant has always been breathtaking with its geometric dragon-inspired structures made from golden scales. Serving modern Chinese cuisine, the degustation menu is inspired by the 24 solar terms of the traditional Chinese calendar with highlights such as the Snow Crab with caviar, Hot & Sour Soup with fish maw, and the signature 23 Days Pigeon with lemongrass!

天頤之臻味 | Yi’s Signature Experience:

鱈場蟹 魚籽|糟滷
Snow Crab | Caviar | Fermented Rice Wine

湯 | 花膠丨酸辣
Soup | Fish Maw | Hot and Sour

石斑 | 蒸|伊比利亞火腿|陳村粉
Grouper | Steamed | Iberico Ham | Rice Noodles

二十三天乳鴿 | 吊燒|香茅
23 Days Pigeon | Oven-roasted | Lemon Grass

和牛 | 菜脯|岩米
Wagyu | Preserved Radish | Rock Rice

燕窩 | 椰皇|西米布甸
Bird’s Nest | Coconut | Sago Pudding
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Yi 天頤
Cotai, Macau
#supermelMacau Less

Blast from the past with the Best of Roganic Menu Part 2 before the restaurant’s relocation later this year! A tribute to @roganichongkong’s most beloved dishes over the past 5 years, the special menu showcases iconic dishes such as the truffle pudding, soda bread, and sea urchin pudding that will not appear on the menu at the new location. Only available until September 15th!

Lunch menu: HK$480
Short Tasting Menu: HK$780
Full Tasting Menu: HK$1180

Our menu:

Broccoli and smoked cod roe tartlet
- served in February 2020

Roasted Three yellow chicken skin, whipped livers and preserved lingonberry
- served in June 2020

Truffle pudding caramelised in birch sap, stout and aged Westcombe
- served in March 2021

Sea Urchin custard and Petrossian Royal caviar
- served in August 2019

Dill brined lettuce with fermented horseradish, pickled shimeji and winter truffle
- served in June 2019

Ora king Salmon, charred long cucumber and sweet jean corn
- served in June 2020

14-day dry aged duck, Tokyo turnip and black garlic, roasted bones with raspberry vinegar
- served in March 2019

Frozen Tunworth cheese ice cream, cherry and roasted hazelnuts
- served in July 2019

Lion Rock stout ice cream, molasses and burnt milk
- served in January 2020
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1*, Roganic
Causeway, Hong Kong
#supermelHK #supermelCWB Less