Melissa F

A round up of favorite eats in Hong Kong 🇭🇰 last month:

📍 The stir-fried pig’s stomach tip and steamed rice rolls with satay beef at the exclusive Softbank Canteen #軟庫飯堂

📍 The Hokkaido scallop ravioli and onion soup like in Paris at @lala.hongkong

📍The ankimo, abalone with its own liver sauce, aji, uni, and maki roll at 1* @sushiwadatsumi.hk

📍 The chilled beef broth with beef shin, drunken three yellow chicken with local aged Shaoxing wine, Ho Lee duck, and green bean ice cream with melon granita at @holeefookhk

📍 The lobster crumpet, sourdough flatbread, Ping Yuen chicken, grilled pork chop, and chocolate tart at @lobsterbarhk

📍 The wok-fried lobster, braised imperial bird’s nest soup, and chilled sago cream with guava at One Harbour Road in @grandhyatthongkong

📍The potatoes pithivier with ham & comte cheese, figs carpaccio with pistachio pesto, amberjack with basil granita, and clafoutis at the La Terrace by @louise.hkg x @margobkk collaboration
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Hong Kong
#supermelHK Less

Rooted in Fujian • Dialoguing with the world

A new contemporary Chinese dining concept has arrived in Hong Kong with the opening of @quanhkg! Helmed by @chef_justinyang #楊艷彬 - runner-up of the popular culinary competition The Divine Dish #一飯封神, the restaurant draws inspiration from the rich heritage of his hometown Quanzhou and weaves in his signature “Five Elements Philosophy” to create a distinctive fine dining experience. Aiming to offer a fresh worldly take on contemporary Chinese gastronomy, the menu delivers standouts such as the Crispy Fish Maw with aged sweet vinegar (created exclusively for Hong Kong and served on a fish maw!), the decadent Buddha Jumps Over the Wall prepared with equal parts ingredients and broth, the ultra-crispy yet succulent Crispy Roasted Pigeon Leg, and the Curry Beef Short Ribs inspired by a legendary Quanzhou classic - an homage to the city’s role as the starting point of the ancient Maritime Silk Road.

Our menu:

土筍凍
Sipunculid Worm Jelly

海膽一口酥
Bite-Sized Sea Urchin Crisp

百香果漬
Passion Fruit Pickled

永春老醋汁花膠
Crispy Fish Maw with Aged Sweet Vinegar

阿彬師的佛跳牆
Justin’s Buddha Jumps Over the Wall

功夫鴿髀皇
Crispy Roasted Pigeon Leg

油潑海斑魚
Braised Grouper with Hot Oil Drizzle

瑤柱香燉花心白
Double-Boiled Chinese Cabbage Heart with Dried Scallops

僑鄉咖喱牛肋排芥菜飯
Quanzhou-Style Curry Beef Short Ribs with Mustard Greens Rice

青檸金耳乳酪
Lime & Golden Fungus Yogurt
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QUAN 泉薈館
Central, Hong Kong
#supermelHK #supermelCentral Less

A brand new dining experience at @ando.hkg featuring a new ocean-inspired tasting menu, redesigned interiors, bespoke ceramics, a new wine program, and the next evolution of Chef @agux1988’s culinary philosophy! The new tasting experience unfolds in four distinct chapters, each inspired by a different ocean depth - Sunlight, Twilight, Midnight, and Seaweed & Salt. Reflecting the restaurant’s continued dedication to exceptional seafood, meat is now available as an optional course. While the cuisine descends deeper beneath the ocean’s surface, Ando’s new beverage program by @carlito.gorgor offers an intentional counterpoint by travelling upwards - celebrating vineyards found at some of the world’s highest elevations. This next chapter of Ando is more personal and more immersive than ever before - I look forward to seeing more of the evolution of @agux1988’s personal cuisine.

Our menu:

BOCADITOS
uni, buri
marneted scampi,eggplant, flowers
octopus, piquillo pepper, oxalis

OLIVE BREAD
carmen del poaig - arbequina, alfafarenca, hojiblanca EVOO / zuccardi - arauco EVOO

TUNA
capers, pickled onion, umami espuma

AMA EBI
ossetra caviar, cava air, bell pepper

HOKKAIDO HOTATE
capers leaves, nori champagne sauce, maitake

LISA
okahijiki, roasted salsa roja, baby turnip

CUTTLEFISH
arroz caldoso

SEAWEED
seaweed gelee, edamame, seaweed tuile

SEA SALT
dark chocolate, dulce de leche

MIGNARDISES
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1*, Ando
Central, Hong Kong
#supermelHK #supermelCentral Less

One of the most anticipated recent openings in Hong Kong is @hokkienhouse - a fine dining restaurant offering a contemporary expression of Fujian’s mountains and coastlines. Helmed by Michelin Young Chef Award winner and former Chinese Executive Chef at Conrad Xiamen @leviyou1990, the menu spans nine categories inspired by different parts of Fujian, showcasing seafood sourced daily from Fujian and seasonal Hong Kong produce. From coastal seafood to traditional snacks and street food, highlights included the mangrove mud crab with glutinous rice, drunken pork ribs, chicken soup with wild red mushrooms, traditional popiah, braised duck with ginger, and Xiamen-style satay noodles. Tea is also an integral part of the dining experience here with selections from Fujian, Guangdong, Taiwan and Hong Kong. The broader beverage program extends to wine, spirits and Chinese yellow wine - selected to work across the broad spectrum of Fujian flavors.

Our menu:

福上白切手釣東山管
Hokkien House’s Blanched Hand-Lined Dongshan Squid with Assorted Sauce

福上醋紫菜魚凍午魚飯
Hokkien House’s Threadfin Fish ‘Rice’ with Fish Jus Jelly and Vinegared Seaweed

茶油酥炸東山島小白蝦拌辣术苗
Camellia Oil-Fried Dongshan Island White Shrimps with Moringa Sprouts

福上榕城醉小排
Hokkien House’s Fuzhou Drunken Pork Ribs

茶油紅菇燉河田鷄湯
Double-Boiled Hetian Chicken Soup with Wild Red Mushrooms and Camellia Oil

福上鹹筍包
Hokkien House’s Steamed Savory Bamboo Shoot Dumpling

福上傳統潤餅
Hokkien House’s Traditional Wrapping Spring Rolls

霜降刈菜炒琵琶蝦
Stir-Fried Shpper Lobster with Minced Marinated Winter Mustard Greens

福上紅樹林紅蟳蒸米糕
Hokkien House’s Steamed Glutinous Rice with Mangrove Mud Crab

二十年老菜脯蒸雜魚
Steamed Assorted Sea Fish with 20-Year-Aged Preserved Radish

堂做海蠣煎佐灕蔔酸及海蠣湯
Pan-Fried Ovster Cake Served with Pickled Radish and Oyster soup

福上薑母鴨
Hokkien House’s Braised Duck with Ginger

酸蘿蔔炒吊龍牛肉
Stir-Fried Beef Chuck Flap with House-Fermented Radish

蘿蔔拳頭母
Radish Braised with Fist-Shaped Pork Balls

韶安高燒白菜
Zhao-An Style Braised Cabbage with Dried Sea Shrimps

廈門沙茶麵
Xiamen-style Seafood Satay Noodle

茉莉茶香四果湯
Jasmine Tea-Flavoured Shaved Ice Dessert with Assorted Seasonal Toppings
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Hokkien House 福上
Central, Hong Kong
#supermelHK #supermelCentral Less

@leela.hkg x @restaurantlabyrinth

When Masala meets Merlion as two of Asia’s most dynamic culinary cultures converged in a single menu. Inspired by his upbringing and Singapore’s vibrant multicultural food heritage, Chef @han_lg reimagines familiar hawker favorites as contemporary dishes while carefully preserving the memories and stories that define them. In collaboration with @chef_manav_tuli, Indian and Singaporean comfort flavors entered into a thoughtful dialogue, drawing on Singapore’s hawker traditions and India’s rich spice heritage. Favorites included the lamb belly bak kut teh, kopi-o glazed tandoori pork ribs, chicken tikka satay, and Singapore chili crab curry.

The menu:

CRISPY SWEET POTATO GUNPOWDER CHAAT

WHITE PEPPER & FENNEL LAMB BELLY & RIB BAK KUT TEH

PRAWN BALCHAO TACO ON SCALLION & CHEESE PARATHA

KOPI-O GLAZED TANDOORI PORK RIBS

CHICKEN TIKKA SATAY WITH SPICED KERISIK-PEANUT CHUTNEY

SINGAPORE CHILLI CRAB CURRY WITH FLUFFY BOMBAY PAV

TANDOORI THREE YELLOW CHICKEN WITH DONABE BASMATI BIRYANI

GULA MELAKA KULFI FALOODA ICE KACHANG

MASALA CHAI TEA WITH KAYA TOAST WITH BUTTER
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Leela x Labyrinth
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

@roganichongkong x @gigas_seoul

When two of Asia’s most sustainability-focused restaurants came together to celebrate seasonality, regenerative agriculture, and ingredient-led cooking! Recognized for its sustainability approach alongside its contemporary cuisine, GIGAS is the only restaurant to hold both a Michelin Star and a Green Star in Seoul. Chef @jung.hawan sources the majority of his produce from Wani Farm - his family’s organic farm in Gunpo.

Though located in different cities, the two restaurants share a similar philosophy where vegetables, herbs, and carefully-sourced produce take center stage. Working closely with farmers and producers, both create menus that shift with the seasons and honor the land that feeds them. Favorites included the beetroot with passion fruit sabayon, seaweed pudding, asparagus with hen’s yolk, and red snapper with pil pil sauce.

The menu:

Fresh Celtuce and Ama Ebi shrimp with peanut, bronze fennel, chilli oil, lemon mousseline, toasted bread

Beetroot, arugula, passionfruit sabayon, red onion

Seaweed pudding glazed in kelp syrup, smoked eel and horseradish

Warm broth of fermented jicama, mussel, buttermilk, whey

Herb salad with herb cream, goat cheese, caper, guanciale, scallop, cream, herbs from GIGAS farms, caviar

Mr. Lins Asparagus with summer herbs and roasted pork, slow cooked hen’s yolk, pickled cucumbers and toasted yeast

Red snapper, jalapeno, turnip and potato with a cod pil pil sauce

Guangdong roast duck with corn & chilli, sweet potato romesco and Deodok

Strawberry and yoghurt, lemon cucumber, green asparagus, beet & Granny Smith foam

Toasted Yi-O rice cream Infused with fig leaf, Zen Farm Figs and molasses

Homemade madeleine using Mom’s recipe

Pink guava and frozen marigold cream sandwich
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Roganic x Gigas
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

A celebration of Yunnan’s terroir at @jijabyvickylau as @chefvickylau welcomes Chef-Founder Liu Xin of Hong 0871 - a renowned restaurant in China dedicated to refined Yunnan cuisine - for a one-day-only event. Together, the chefs showcased Yunnan’s enigmatic micro-seasons, distilling rare mountain produce through contemporary techniques. Highlights included the roasted aubergine with mountain pepper salsa, jianshui steam pot pork broth, charcoal grilled chicken breast, and vanilla snowflake pork cooked in bamboo charcoal.

The menu:

ROASTED AUBERGINE
with mountain pepper salsa

DEHONG PASSION FRUIT & LIME JUICE MARINATED CONCH SLICES
with laoren tou mushroom

JIANSHUI STEAM POT PORK BROTH
with fresh mushrooms

CHARCOAL-GRILLED THREE-YELLOW CHICKEN BREAST
with Dai-style crab paste sauce

SIPSONGPANNA BAMBOO CHARCOAL &
VANILLA SNOWFLAKE PORK
with boletus mushrooms

YUNNAN STYLE FRIED RICE
pork fat, Yunnan ham & ganba mushroom

YUNNAN COFFEE PARFAIT
caramelized banana & banana anglaise sauce
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Jija x Hong 0871
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon Less

A sensational evening at @ando.hkg where Chef @agux1988 and @kimhocksu of @restaurantaujardin in Penang came together to craft a collaborative menu drawn from their memories of land and season. This marked my first return to Ando since its recent revamp which introduced a new culinary vision shaped by the chef’s multicultural heritage and the depths of the ocean. The resulting dishes paired beautifully with Au Jardin’s rich tapestry of Malaysian flavors, refined through a European sensibility. My favorite dish was @agux1988’s signature caldoso rice reimagined with @kimhocksu’s prawn noodles broth. Completing the experience was a thoughtful wine pairing by sommelier @carlito.gorgor - celebrating vineyards from some of the world’s highest elevations. And of course, we began the evening with @krugchampagne - a natural choice as both chefs are Krug Ambassadors! 🥂

Our menu:

WELCOME BITES
fish & chips
brown butter, nori, uni

THOSAI BREAD
chutney butter

HEIRLOOM BEETROOT
almond milk, horseradish, scallops tartare

🍷2022 Rutini Trumpeter - Reserve Torrontes / Argentina 1300m

TUNA
capers, red onions, umami emulsion espuma

🍷2024 Domaine Yui - A2 / Japan 900m

KINMEDAI
saffron, seaweed, fennel

🍷Jiranjigyo no.3. / Korea 750m

LOBSTER
roasted leeks, white kombu

🍷2003 IlCantante - Sicilia /GT /Italy 800m

MUSSEL
Yi-O rice, prawn noodles broth

TOMATOES
strawberries, jasmine

SEA SALT
textures of chocolate, dulce de leche, sea salt

🍷2024 Majella - Sparkling Shiraz/ Coonawarra 70m

MIGNARDISES
mango sesame tart
fermented tofu financier
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Ando x Au Jardin
Central, Hong Kong
#supermelHK #supermelCentral Less

Casual eats we tried in Guangzhou 🇨🇳:

📍头家夜粥 - a highly popular Chiu Chow supper restaurant. Must try the raw crab, soy marinated pork platter, goose intestine, and congee with 30-year preserved radish!

📍恩宁刘福记 - wonton noodles and fried sauce noodles

📍炳胜品味 - popular Cantonese cuisine local chain

📍稻香饭店 - here for the goose leg as big as my face!

📍泉记肠粉 - freshly made steamed rice noodle rolls

📍梦想舍自家烘焙咖啡馆 - fantastic coffee roaster and cafe
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Guangzhou, China
#supermelChina #supermelGZ Less

Famiglia nights hit different at Ninetta 🇮🇹

Just checked out @ninetta.hk - the hottest new Italian trattoria by @chefxodo, @antimo_maria_merone and @grazdegreg! Together, they have created a restaurant that celebrates the very best of Italian culture: family, generosity, simplicity and seriously good food. The a la carte menu has a total of 32 dishes spanning from light antipasti to handmade pastas, hearty mains and classic desserts. Favorites included the veal tongue bun, orange carpaccio, veal tonnato, homemade pappardelle, lasagna terrine, pork skewers, and veal chop Milanese.

Come for the pasta, stay for the nonna-level love ❤️

What we tried:

Beef Tartare
Hand-cut Fassona beef, marinated egg yolk, watercress

Veal Tounge Bun
Rocket salad, salsa verde

Mozzarella Braid
From Campania, ox heart tomatoes, Taggiasca olives

Orange Carpaccio
Thinly sliced orange, sweet & sour dressing, spanish anchovies

Veal Tonnato
Slow-cooked veal, tuna sauce, capers, veal jus

Lasagna Terrine
Ragù Bolognese, béchamel sauce, parmesan

Home-made Pappardelle
Yellow chicken ragù with heart, gizzard and comb

Paccheri
Whole Boston lobster, cherry tomatoes, fresh basil, chili

Tortellini hand-folded
Smoked artisan ham, sweet peas, cream

Veal Chop Milanese
Mortadella and melted provola cheese

Ma Yau Fish
Whole seared, acqua pazza sauce, clams, mussel jus

Pork Skewers
Grilled Spanish pork neck, leeks, “scapece” zucchini

Pistachio Cake
Pistachio sabayon

Pannacotta
Fresh cherry, cherry purée, candied lemon

Ninetta Tiramisu
Hazelnut, coffee, crispy crépes
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Ninetta
Central, Hong Kong
#supermelHK #supermelCentral Less