Melissa F

A new restaurant that’s been the talk of town, @jeehongkong is a modern Cantonese restaurant that combines the talents of Chef Siu Hin Chi of 2* @yingjeeclub and Chef @oliverlicuisine who has extensive experience working in French restaurants including Feuille and L’envol. Together the two chefs set out to reinterpret classic Cantonese cuisine in a new and innovative way. The menu was thoroughly enjoyable with surprising delights such as the chicken wing stuffed with sea whelk, the crispy sea cucumber with shrimp mousse, crispy silky fowl with moutai sauce, and the show stopper - a gorgeous Buddha Jumps Over the Wall pithivier!

Prices are quite reasonable with lunch starting from HK$388 and dinner from HK$888.

Our menu:

「志」趣三小碟
鴛鴦皮蛋塔。方魚貴妃蚌。鵝肝油炸鬼
- Century Egg Macaron
- Guifei Clam Soup with Dried Flounder
- Marinated Foie Gras with Dough Fritter

高湯甲魚凍
Soft Shell Turtle Jelly with Caviar

鮮蟹肉多士
French Toast with Crab Meat and Chili

花螺釀鳳翼
Chicken Wing stuffed with Sea Whelk

三蔥爆斑球
Fried Garoupa with Trio Scallion

百花釀海參
Crispy Sea Cucumber with Shrimp Mousse in Lobster Sauce

茅台竹絲雞
Crispy Silky Fowl with Moutai Sauce

酥皮佛跳牆
Buddha Jumps Over the Wall Pithivier

銀魚蒽炒飯
Silver Bait Fried Rice with Orzo

荔枝桂花糕
Lychee Pudding with Osmanthus

鮮杏仁燕窩
Birds Nest with Fresh Almond
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Jee
Central, Hong Kong
#supermelHK #supermelCentral 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

An impressive meal at @sushikisshobymiyakawa - the first international outpost of 3* Sushi Miyakawa in Hokkaido! Chef Masaaki Miyakawa is just one of the few sushi masters to be awarded 3 Michelin stars, and he was also the head chef of Sushi Shikon in Hong Kong when it was awarded 3 stars in 2014. We were fortunate to have the master with us on our visit, but not to worry - Miyakawa San will be making bimonthly visits to his restaurant inside @raffles.galaxymacau.

Every element of the meal has been carefully selected from the wasabi, water, rice and of course its seasonal ingredients. I absolutely loved the shari made with 3 kinds of premium rice and 3 types of akazu (red vinegar). Our meal started with superb appetizers such as the signature abalone with liver sauce and sea urchin with eggplant sauce, which was followed by the sushi portion with outstanding pieces including the akamutsu and uni, before culminating with a delicious monaka with vanilla ice cream and freshly made mochi. A great night as we were momentarily transported to Japan with exceptional sushi and exclusive sake!

Two dinner omakase experiences are available at MOP$1,888 and $2,888.

Our menu:

[APPETIZER]
Hokkaido Whelk with Summer Vegetables
Ehime Hata Grouper Shabu-shabu
Rice Straw Smoked Kagoshima Bonito
Shimane Black Abalone with Liver Sauce
Hokkaido Sea Urchin with Eggplant Sauce

[SUSHI]
Shiro-amadai
Aji
Chu-toro
Kohada
Akamutsu
Shima-aji
O-toro
Kuruma-ebi
Uni
Anago

Miso Soup
Tamago
Monaka with Vanilla Ice Cream & Mochi
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Sushi Kissho by Miyakawa
Cotai, Macau
#supermelMacau Less

It was one of those collaborations where you don’t know how it would work, but then it ends up exceeding your expectations and more! That was the case with I M Teppanyaki x @yongfuhk - a unique union of Japanese teppanyaki and Ningbo cuisine. Although the two cuisines seem to have little in overlap, the chefs found commonality in their philosophy where freshness of ingredients is key. The end result was a menu revolving around the “Great Heat” of 24 solar terms - the hottest day of the summer - and seasonal dishes using the freshest ingredients. There were many delightful surprises throughout the night - one of which was ingenious yellow croaker “spring roll” wrapped with pan-fried Korean beef and seeing Chef @zhenliu50 of Yong Fu cook on the teppan for the first time!

The 大暑小鮮 menu:

鐵板炒海瓜子
Teppan Stir-fried Short-Necked Clam

甬府十八斬
Yong Fu Crab with Mashed Ginger & Coriander

苔香烤長街蟶子
“Chang Jie” Razor Clam with Seaweed

熗炒芥蘭球
Quick Stir-fried Chinese Broccoli

沙蒜酸湯煎金鉤翅
Pan-fried Golden-Hook Shark Fin in Sea Anemone Sour Broth Sauce with Sansho Pepper

寧波望潮、日本鮮鮑魚配筍麩菜鮑魚肝醬
Ningbo Small Octopus and Japanese Abalone with Bamboo Shoot & Abalone Liver Sauce

雪菜姜米粥炸鱗甘鯛魚
Deep-fried Japanese Amadai Fish with Ginger Infused Rice Porridge

煎韓牛野生黃魚春卷
Pan-fried Korean Beef & Yellow Croaker Spring Roll

豆豉咸鰳魚炒夜開花
Stir-fried Chinese Herring Fish with Fermented Soya Bean Paste & Bottle-Gourd

黃魚春雞樅菌藏香豬肉炒年糕
Stir-fried Rice Cake with Yellow Croaker Roe & Termite Mushroom

紅麴酒醊寧波湯圓
Ningbo Glutinous Rice Dumplings with Red Yeast Rice & Gum Tragacanth Rice Sweet Soup
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I M Teppanyaki x Yong Fu
Tin Hau, Hong Kong
#supermelHK #supermelCWB 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

An amazing meal at @epurerestaurant celebrating J’s birthday last month! We thoroughly enjoyed every single dish and continue to be very impressed with @avenlau’s cooking!

Our menu:

Comte and truffle beignet
Gamberro rosso with shiitake and guanciale
Sea urchin with Jerusalem artichoke and nori

Shima aji with nashi pear and dill sauce

Hamachi crudo with jalapeño and shiso

Roasted scallop with vinaigrette “perle”

Three yellow chicken en croute de riz with 30 year old aged shaoxing wine

Marinated tomatoes with fresh Kyushu cheese and herbal vinaigrette

Roasted pigeon with Maqaw pepper

Cucumber with Granny Smith and mint

Tiramisu

Tart of caramelised custard with lemon verbena
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1*, Epure
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon Less

An edible origami crane, a dessert “buttons” - these were just some of the amazing dishes we had at the special collaboration between @antimo_maria_merone of @estro.hk and @jw.sson of @eatanicgarden in Seoul! The menu featured signature dishes from Estro reimagined by Chef Son and signature dishes from Eatanic Garden reinterpreted by Chef Antimo. This unique exploration of Korean and Italian cuisine resulted in ingenious creations such as the lobster zucchini, chicken risotto, and the two buttons dishes - one savory with Galbi Jjim and the other as a dessert with Italian melon!

The menu:

APERITIVO
Tomato watermelon drink
Mortadella and truffle toast
Zucchini japchar
Parae seaweed bugahk

SWEET CORN
Panna cotta, chamwe melon, caviar

PINE NUT
Maengehae

LOBSTER-ZUCCHINI
Almond sauce

FIDDLEHEAD
Galbi jjim

CHICKEN
Risotto

PIGEON-ABALONE
Melanosporum black truffle

ITALIAN MELON DDUK

PEACH
Meringue, olive oil

SWEET ENDING
Hazelnut Rocher
Lemon tart
Mu radish junggwa
Ginger yakgwa
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Estro x Eatanic Garden
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

First meal back in Hong Kong was at @princeandthepeacock - the new Indian restaurant inside @themagistracyhongkong! An ode to the opulence and beauty of India’s royal courts, the restaurant offers a delectable journey across the historical kingdoms of India with dishes priced from HK$38 to HK$238. Helmed by @chefpalashmitra of @newpunjabclub, highlights included the Chapli Kebab with minced lamb patty, the Murgh Makhanwala inspired by the birthplace of butter chicken, the Machli Angeethi with a whole pomfret chargrilled in lotus leaves, and the fragrant Rose Kulfi with saffron, rose petals and pistachio. A great addition to HK’s ever growing repertoire of elevated Indian restaurants while highlighting the variety of one of the world’s most rich and diverse cuisines!

Our menu:

KHUSHAMDEED
Fruit Gol Guppa, Tokri Chaat, Coconut & Tamarind Chamandi, Herring Fish Kofta, Dahi Bhalla

PATTI SAMOSA
Spiced chicken, Poona onions, curry leaves

TANDOORI ZAFRANI PANEER TIKKA
Soft cheese, spiced figs, saffron

TAWA JHINGA
Tiger prawns, shallots, Kandhari chillies

TANDOORI MURGH KA SOOLA
Chicken leg, cloves, chillies

CHAPLI KABAB
Ground lamb patty, house-made spice blend, onions, coriander

KEEMA MIRCH
Ground lamb, fat chillies, mint

GOSHT ROGAN JOSH
Lamb shank, Kashmiri chillies, cockscomb

PRAWN YEI GASSI
tiger prawns, kokum , coconut

MURGH MAKHANWALA
Braised chicken, tomato, butter

MACHLI ANGEETHI
Whole white pomfret, green peppercorns, lemon

DAL MORADABAD
Slow-cooked yellow lentils, onions, tomatoes, tempered red chillies

NALLI GOSHT BIRYANI
Lamb shank and ribs, aged basmati rice, mint

HARA SALAAD
Green salad

LACCHA PYAZ
Pink onion salad

NIMBU ACHAR
Lemon pickle

GULAB JAMUN
Caramelised milk dumplings, Mysore sandalwood ice cream

ROSE KULFI
Reduced milk flavoured with saffron, rose petals and pistachio, served frozen

JUNAGADH KESAR MANGO
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Prince & The Peacock
Central, Hong Kong
#supermelHK #supermelCentral Less

Dining at @belmondpalacionazarenas is a serious affair at its restaurant @mauka.cusco which is directed by World’s Best Female Chef @pialeonkjolle. The restaurant celebrates the bounty of Cusco and the Andean mountains with its hyper-local cuisine. I highly enjoyed Chef Pia’s food at her restaurant @kjollerest in Lima so I was looking forward to trying the food here, and it was fantastic!

What we tried:

FIRE COOKED TUBERS
Carrots & ocas, Coffee sauce, Coconut, Kiwicha

SEASON
Green leaves from around, Quinoa, Tomatoes, Soft cheese, Warm oyster mushroom, Amazonian nut

SMOKED DUCK
Coca leaves & spices, Maca-kunuca, Avocado, Kañiwa

PORK BELLY CONFIT
Quinoa and coloring plants

SKIRT STEAK WITH PANCA PEPPER
Potatoes in chaco clay, Rocoto

CACAO
Cacao textures, Yaca fruit

Full review of my stay is on my website - link in bio👆🏻
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Mauka
Cusco, Peru
#supermelPeru Less