Restaurants
Annual pilgrimage to @thechairmanrestauranthk. So pleased for Danny Yip and the team on reclaiming the top slot on Asia’s 50 Best this year. This visit brought new dishes built around Yunnan ingredients: crinkly dried peppers that taste sweet rather than spicy, almost like dried tomatoes; mountain bush pepper berries with a scent of lemongrass;... More
Annual pilgrimage to @thechairmanrestauranthk. So pleased for Danny Yip and the team on reclaiming the top slot on Asia’s 50 Best this year. This visit brought new dishes built around Yunnan ingredients: crinkly dried peppers that taste sweet rather than spicy, almost like dried tomatoes; mountain bush pepper berries with a scent of lemongrass; and the rare ganba mushroom, earthy with notes of leaves and leather. Yunnan meets Canton, mountain meets sea — a gargantuan steamed fish head blanketed in chilies and brightened with those pepper berries, mud crabs sautéed with chili and dried lemon, dried smoked pigeon, and clay pot rice laced with ganba mushroom. A single crab leg simply cooked and so perfect I longed for 10 more. Add in crispy-skinned eel, succulent roast pork, and of course a bite of flower crab in yellow wine sauce, and it’s easy to see why this place keeps earning the crown. Less
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- Melinda Joe added a new meal Dinner at Ando at Andō
It’s great to see how ⭐️ @ando.hkg has evolved over six years — chef @agux1988 new seafood-focused menu is a deep dive into the ocean’s depths, a nod to his Argentine roots, with @carlito.gorgor’s creative pairings on point every time. Highlights include the tuna with “umami espuma,”the carabinero (red... More
It’s great to see how ⭐️ @ando.hkg has evolved over six years — chef @agux1988 new seafood-focused menu is a deep dive into the ocean’s depths, a nod to his Argentine roots, with @carlito.gorgor’s creative pairings on point every time. Highlights include the tuna with “umami espuma,”the carabinero (red shrimp) with kristal caviar and takana sauce, and of course the cuttlefish arroz caldoso — a brothy Spanish rice paired with a whip of 2009 single-vintage Shaoxing, and the one dish every guest would protest if the chef tried to take it off the menu. Less
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- Melinda Joe added a new meal Dinner at Estro hk at Estro
In Hong Kong, 🌟 @estro.hk is the kind of place you love coming back to again and again. From the space by @andrefustudio, which blends the comfort of a living room with the swagger of high design, to the warm welcome of @grazdegreg and @antimo_maria_merone’s menu, centered on the world’s favorite cuisine,... More
In Hong Kong, 🌟 @estro.hk is the kind of place you love coming back to again and again. From the space by @andrefustudio, which blends the comfort of a living room with the swagger of high design, to the warm welcome of @grazdegreg and @antimo_maria_merone’s menu, centered on the world’s favorite cuisine, pasta - what’s not to love?
An excellent meal as always. The signature bottoni, this time with smoked eggplant and buffalo ricotta, linguine with amalfi lemon and bottarga, parpadelle with onion Genovese ragu, aori-ika “noodles” with fig leaf emulsion, lemon and zucchini. And pistachio gelato that was so good I didn’t stop to photograph the dessert courses (and I don’t have a sweet tooth; like @judgejohnhodgman I have an alcoholic molar). Less
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- Melinda Joe added a new meal Dinner at Muromachi Sunaba at Muromachi Sunaba
Old old-school. Muromachi Sunaba, serving whisper-thin soba since 1869.
I love that places like this exist, even thrive, in Tokyo. And the fact that you’ll find craft beer bars and curry houses in the same neighborhood.
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- Melinda Joe added a new meal Dinner at 波濤 at Hatou
An exceptional sushi meal at Hatou, with delicious surprises like 生カラスミ天ぷら with Ikura, managatsuo and renkon mochi in a velvety sauce, and suppon soup. Seems fitting for a birthday celebration - many happy returns @chezcalvert @victoorious!
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Happy Shanghai hairy crab season to all who celebrate! 🦀
Was thrilled to sample the limited-time dishes at @jiangnanchunosaka. Crab-filled xiaolongbao, silken tofu smothered in roe, noodles bathed in the golden sauce (if you have to choose only one of the crab dishes on the menu, this is it!). All delicious. But I couldn’t resist... More
Happy Shanghai hairy crab season to all who celebrate! 🦀
Was thrilled to sample the limited-time dishes at @jiangnanchunosaka. Crab-filled xiaolongbao, silken tofu smothered in roe, noodles bathed in the golden sauce (if you have to choose only one of the crab dishes on the menu, this is it!). All delicious. But I couldn’t resist an order of the crispy-skinned roast pork and…half a roast duck (too busy eating to photograph). Less
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Delicious breakfast at @ogawacoffee_laboratory. The sando stuffed with kujo negi and shirasu omelet is my jam. Great coffee too, obvs.
#ogawacoffeelaboratory #kyotoeats #melindajoeiseatinganddrinking
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- Melinda Joe added a new meal Dinner at 京都 Kyoto, Japan at COPPIE
Really enjoyed this meal at @coppie.kyoto, a great find in a residential corner of Kyoto’s Shinmachi neighborhood. The food is creative yet unfussy (try the stracciatella with olive oil and 酒盗), served with a nice selection of natural wines and well-crafted mocktails. I dug the laid-back vibes and the cozy but cool interior, made all... More
Really enjoyed this meal at @coppie.kyoto, a great find in a residential corner of Kyoto’s Shinmachi neighborhood. The food is creative yet unfussy (try the stracciatella with olive oil and 酒盗), served with a nice selection of natural wines and well-crafted mocktails. I dug the laid-back vibes and the cozy but cool interior, made all the better by the warm service.
#kyotodinner #kyotorestaurant #foodwriter #melindajoeiseatinganddrinking Less
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- Melinda Joe added a new meal Dinner at Ukiyo at Ukiyo
Restaurant @ukiyo_tky is a perfect example of the diversity defining Tokyo’s dining scene now. Chef @toshmagosh marries global spices with Japanese ingredients, and it works beautifully: suppon beignet with rich suppon dashi, delicate snow crab with kabu turnip and white penja pepper, frankly addictive brioche dusted with fennel... More
Restaurant @ukiyo_tky is a perfect example of the diversity defining Tokyo’s dining scene now. Chef @toshmagosh marries global spices with Japanese ingredients, and it works beautifully: suppon beignet with rich suppon dashi, delicate snow crab with kabu turnip and white penja pepper, frankly addictive brioche dusted with fennel powder.
They hosted their first international collaboration with @meedu_saad recently, and I’m still dreaming about the chicken rice with roasted chestnut, matsutake, and chicken fat sabayon; and the aged duck with black lime and black garlic paste. And I’m not a sweets person but the spiced date pistachio tart was 👨🍳😘
#RestaurantUkiyo #TokyoDining #chefToshiAkama #FoodWriter #TokyoEats #melindajoeiseatinganddrinking Less
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- Melinda Joe added a new meal Dinner at Ginza 銀座 at Hyakuyaku by Tokuyamazushi
Matsutake season has arrived, and I celebrated at @hyakuyaku_by_tokuyamazushi, a sleek new counter in Ginza helmed by young chef Hitoshi Sato.
Sato spends his days off visiting producers, and it shows in the pristine seasonal seafood prepared with precision. Especially loved the succulent grilled kinki brushed with sweetened soy and wrapped... More
Matsutake season has arrived, and I celebrated at @hyakuyaku_by_tokuyamazushi, a sleek new counter in Ginza helmed by young chef Hitoshi Sato.
Sato spends his days off visiting producers, and it shows in the pristine seasonal seafood prepared with precision. Especially loved the succulent grilled kinki brushed with sweetened soy and wrapped around julienned matsutake. But one of the highlights was brown bear shabu-shabu, a nod to consulting chef Hiroaki Tokuyama’s legendary Tokuyama Sushi on Lake Biwa. Naturally, funazushi appeared, but as just a whisper of umami funk beneath venison gelée and shiso flowers.
Thoughtful pairings, exceptional execution, and a well-deserved first Michelin 🌟 . Congratulations to Chef Sato and the team!
#Hyakuyaku #GinzaDining #MatsutakeSeason #MichelinStar #TokyoEats #FoodWriter #melindajoeiseatinganddrinking Less
