Melissa F

I had heard about @wana.yook from some foodie friends a while ago and was keen to visit even before they had received their first Michelin Star last year. Located in a renovated 100-year-old colonial house, Chef @chaleekader takes inspiration from traditional “Khao Gaeng” or rice with curry for his tasting menu. The latest menu doesn’t hold back on the heat - I was warned a few times by the staff as they kept inquiring about the spice level throughout the meal. Flavors-wise, I could handle the spiciness but my body unfortunately disagreed as my stomach felt like it was on fire as the night progressed. 😅

Our meal started out great with a trio of fantastic amuse bouches of pomelo salad, crab curry, and fermented pork with rice crisps in a betel leaf tart. Other highlights included the cured giant trevally with turmeric sauce, tom klong of tiger prawn, and squid with young coconut & mangosteen. But then the main course came and that was when everything went downhill. A large wooden tray was placed in front of us with two types of rice and a selection of khao gaeng dishes which were overly salty - the frog legs were also tough and overcooked. The duo of chicken and duck eggs with crispy fried egg whites was fun to eat at first but got heavy real fast. The desserts were also uninspiring and failed to save the night.

Our menu:

กินเล่น
Kin Len

น้ำพริกรายวัน
Daily Relish

ปลากระมงตาแดงย่าง | แกงคั่วสะตอใบชะพลู | ยำมะม่วงหาวมะนาวโห้
Big Eye Trevally | Gaeng Kua | Pickled Bengal Currants

ต้มโคล้งกุ้ง | น้ำพริกผัด | ยำปลาดุกฟู
Tom Klong of Tiger Prawn | Naam Prikpud | Catfish Fluff with Green Mango

มัสมั่นเนื้อกับลองกอง | หนังไก่ทอด | ยำผักกาดดอง
Beef Masaman with Longkong Fruit | Fried Chicken Skin | Pickled Mustard Salad

ยำปลาหมึก | มะพร้าวอ่อน | มังคุด
Squid | Coconut | Mangosteen

ข้าวแกง
Khao Gaeng

ขนมตาล
Toddy Palm

ขนมู
Kanom
•
1*, Wana Yook
Bangkok, Thailand
#supermelThailand #supermelBKK Less

A taste of Switzerland in Bangkok 🎆

During our stay at @stregisbangkok, we checked out 1* @igniv_bangkok - the first outpost of IGNIV in Asia! Founded by @andreas_caminada_schauenstein of 3* @schloss_schauenstein in Switzerland, the concept of the brand is centered around a fun fine dining experience in a sharing format with friends and family. The head chef in Bangkok is @arneriehn who has worked alongside Chef Andreas for many years and has traveled around Thailand to seek local ingredients and inspirations. Based around European seasons, the unique menu maintains its Swiss DNA while incorporating twists with local Thai touches.

Our dining experience started at the kitchen counter for a round of welcome snacks and drinks before moving to the main dining room. The latest winter menu features 18 dishes - all to be shared in the center of the table in a fun and relaxing setting. Highlights of our meal included the Hamachi with beetroot & ponzu, Langoustine with espelette pepper, Artic Char with carrot & kalamansi, and Soufflé which changes with each season. And what better way to end the meal than with a trip to the candy store where the you can choose your heart’s sweet desires for take away!

The Winter Menu:

SNACKS
Lotus Stem - Khon Kaen Pepper
Foie Gras - Domino
Seabass - Sourdough
Beignet - Caviar

STARTERS
Hamachi - Beetroot - Ponzu
Kohlrabi - Watercress - Pea
Veal Tartare - Potato - Leek
Smoked Haddock - Caper - Celery
Langoustine - Nage - Espelette Pepper
Consommé - Ravioli

MAINS
Wagyu - Celeriac - Truffle
Cabbage - Speck - Caraway
Almond - Chimichurri - Broccoli
Arctic Char - Carrot - Kalamansi

DESSERTS
Strawberry - Milchreis
Chocolate - Cascara - Raspberry Vinegar
Baked Apple - Bergamot - Burned Milk
Soufflé

CANDY STORE
Chocolates
Fruit Jellies
Chocolate Nuts
Madeleines
Canelés
Pan Forte
•
IGNIV Bangkok
Bangkok, Thailand
#supermelThailand #supermelBKK Less

I had heard about @wana.yook from some foodie friends a while ago and was keen to visit even before they had received their first Michelin Star last year. Located in a renovated 100-year-old colonial house, Chef @chaleekader takes inspiration from traditional “Khao Gaeng” or rice with curry for his tasting menu. The latest menu doesn’t hold back on the heat - I was warned a few times by the staff as they kept inquiring about the spice level throughout the meal. Flavors-wise, I could handle the spiciness but my body unfortunately disagreed as my stomach felt like it was on fire as the night progressed. 😅

Our meal started out great with a trio of fantastic amuse bouches of pomelo salad, crab curry, and fermented pork with rice crisps in a betel leaf tart. Other highlights included the cured giant trevally with turmeric sauce, tom klong of tiger prawn, and squid with young coconut & mangosteen. But then the main course came and that was when everything went downhill. A large wooden tray was placed in front of us with two types of rice and a selection of khao gaeng dishes which were overly salty - the frog legs were also tough and overcooked. The duo of chicken and duck eggs with crispy fried egg whites was fun to eat at first but got heavy real fast. The desserts were also uninspiring and failed to save the night.

Our menu:

กินเล่น
Kin Len

น้ำพริกรายวัน
Daily Relish

ปลากระมงตาแดงย่าง | แกงคั่วสะตอใบชะพลู | ยำมะม่วงหาวมะนาวโห้
Big Eye Trevally | Gaeng Kua | Pickled Bengal Currants

ต้มโคล้งกุ้ง | น้ำพริกผัด | ยำปลาดุกฟู
Tom Klong of Tiger Prawn | Naam Prikpud | Catfish Fluff with Green Mango

มัสมั่นเนื้อกับลองกอง | หนังไก่ทอด | ยำผักกาดดอง
Beef Masaman with Longkong Fruit | Fried Chicken Skin | Pickled Mustard Salad

ยำปลาหมึก | มะพร้าวอ่อน | มังคุด
Squid | Coconut | Mangosteen

ข้าวแกง
Khao Gaeng

ขนมตาล
Toddy Palm

ขนมู
Kanom
•
1*, Wana Yook
Bangkok, Thailand
#supermelThailand #supermelBKK Less

A taste of Switzerland in Bangkok 🎆

During our stay at @stregisbangkok, we checked out 1* @igniv_bangkok - the first outpost of IGNIV in Asia! Founded by @andreas_caminada_schauenstein of 3* @schloss_schauenstein in Switzerland, the concept of the brand is centered around a fun fine dining experience in a sharing format with friends and family. The head chef in Bangkok is @arneriehn who has worked alongside Chef Andreas for many years and has traveled around Thailand to seek local ingredients and inspirations. Based around European seasons, the unique menu maintains its Swiss DNA while incorporating twists with local Thai touches.

Our dining experience started at the kitchen counter for a round of welcome snacks and drinks before moving to the main dining room. The latest winter menu features 18 dishes - all to be shared in the center of the table in a fun and relaxing setting. Highlights of our meal included the Hamachi with beetroot & ponzu, Langoustine with espelette pepper, Artic Char with carrot & kalamansi, and Soufflé which changes with each season. And what better way to end the meal than with a trip to the candy store where the you can choose your heart’s sweet desires for take away!

The Winter Menu:

SNACKS
Lotus Stem - Khon Kaen Pepper
Foie Gras - Domino
Seabass - Sourdough
Beignet - Caviar

STARTERS
Hamachi - Beetroot - Ponzu
Kohlrabi - Watercress - Pea
Veal Tartare - Potato - Leek
Smoked Haddock - Caper - Celery
Langoustine - Nage - Espelette Pepper
Consommé - Ravioli

MAINS
Wagyu - Celeriac - Truffle
Cabbage - Speck - Caraway
Almond - Chimichurri - Broccoli
Arctic Char - Carrot - Kalamansi

DESSERTS
Strawberry - Milchreis
Chocolate - Cascara - Raspberry Vinegar
Baked Apple - Bergamot - Burned Milk
Soufflé

CANDY STORE
Chocolates
Fruit Jellies
Chocolate Nuts
Madeleines
Canelés
Pan Forte
•
IGNIV Bangkok
Bangkok, Thailand
#supermelThailand #supermelBKK Less

Back at @sazenka for its Shanghai hairy crab menu! Based on the concept of Wakon-Kansai #和魂漢才 (Japanese spirit with Chinese talent), Sazenka is a unique marriage of Japanese and Chinese cuisine. I first had this menu 2 years ago where we had hairy crab in quite a few different ways from drunken to steamed and with male and female version for comparison. My favorites were the Raw Drunken Hairy Crab marinated in Shaoxing wine and the signature Sliced Pork Belly with Eggplant #雲白肉片. Thank you Kawada San and Oshita San for the hospitality!

Our menu:

杏仁蕪菁
Almond Soup with Kabu

黄金皮蛋
Golden Preserved Egg

百花蟹剪
Deep-fried Crab Claw

醉大閘蟹
Drunken Hairy Crab

酸橘海蜇
Jellyfish & Caviar in Yuzu

雉雲吞湯
Wonton Soup

鸳鴦蒸蟹
Steamed Crab with Male & Female Crab Roe

香辣虎福
Spicy Fugu

蟹皇魚翅
Shark Fin with Hairy Crab

今日時菜
Seasonal Vegetables

魚香鹿肉
Yuxiang Venison
•
3*, Sazenka 茶禅華
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Beyond ecstatic for the collaboration between @sungmosu of @mosuhongkong and @jimmy_limty of @jlstudio_tw! Having tried the exquisite dishes by both chefs, I was looking forward to the culinary spark between the two. The triple star duo delivered an impressive meal from the small bites of king crab taco and botan shrimp wafers to the Yaw Kun kaya egg and truffle millecrepe desserts. Favorites of the menu included hamachi with white kimchi, abalone with seaweed & white truffle, rice noodles with rempah & soybean milk, and Hanwoo beef with coconut rice. What a delightful afternoon with fantastic food and wine pairing - well worth flying back on a red eye flight for! So happy to see @sungmosu again after watching Culinary Class War, and meeting the cute baby of @jimmy_limty!

The menu:

- Small bites
- Hamachi, white kimchi, perilla oil
- Abalone, maesangyi, white truffle
- Red grouper, Taiwanese bamboo shoot, pandan
- Rempah, Korean rice noodle, soybean milk
- Spanish mackerel, maeuntang, dongchimi
- Hanwoo & coconut rice
- Small sweets
•
Mosu x JL Studio
West Kowloon, Hong Kong
#supermelHK #supermelKowloon Less

See everything we had at @ruyuan_hangzhou in September:

瓦罐槽香雞
Marinated Sunflower Seed-fed Chicken in Rice Wine Lees

芥菜拌舟山海蜇
Marinated Jellyfish and Pickled Vegetable in Spring
Onion

飯焙美白藏魚籽
Simmered Zizania Latifolia Stem Filled with Caviar and Iberico Ham

椒麻蓮子貴妃貝
Blanched Clam with Lotus Seeds, Rattan Pepper Soy Sauce

雞油菌拌辣木苗
Marinated Tree Sprouts with Yunnan Mushroom

五福四喜餃
Dumpling with Carrot, Black Fungus, Egg, Celery and Bean Seeding

杭州翡翠新魚圓
Double-boiled Fish Meat Ball Consommé with Sweet Beans

龍井手剝蝦仁
Sautéed River Shrimps with Longjing Tea Leaf
Noodles

72版西湖醋魚
Poached Marble Goby with Sweet Vinegar Sauce

霉莧菜汁鹵豆腐蒸松葉蟹
Steamed Snow Crab with Stinky Tofu, Yellow Chilli Sauce and Rotted Amaranth Stalks

金牌扣肉.夏
Braised Pork Belly and Bamboo Shoots with Soy Sauce, Perilla Leaves and Pickled Ginger, Pumpkin Buns

雪舫蔣火腿冬瓜脯
Braised Winter Melon with Jinhua Ham and Broth

蝦爆鱔砂鍋燜飯
Braised Rice with Swamp Eel, Shrimps, Green Pepper, Shallot and Ginger

吉祥如院方糕
Steamed Rice Cake with Red Date

金華火腿酥餅
Baked Jinhua Ham Pastry
•
1*, Ru Yuan 如院
Hangzhou, China
#supermelChina Less

The recent exclusive collaboration between @thelegacyhousehk and @ruyuan_hangzhou sold out almost immediately, and it’s no wonder why. Located in Hangzhou, Ru Yuan has garnered critical acclaim for its innovative interpretation of traditional Hangzhou cuisine. The restaurant is led by Chef Fu Yue Liang with 4 decades of culinary experience at renowned restaurants such as Hu Bin 28 at Grand Hyatt Hangzhou. I visited Ru Yuan for the first time back in September and was blown away by the exquisite dishes there, so I was looking forward to this collaboration. So happy to be reunited with signatures including the Double Boiled Fish Meat Ball Consommé with Sweet Peas, Sautéed River Shrimps with Longjing Tea Leaf Noodles, Poached Marble Goby with Sweet Vinegar Sauce, and of course the Braised Pork Belly Pyramid with the Chestnut!

The menu:

𝐉𝐢𝐚𝐧𝐠𝐧𝐚𝐧 𝐃𝐞𝐥𝐢𝐜𝐚𝐜𝐢𝐞𝐬 江南四小品

蟹粉一口酥
Crispy Crab Meat Puff, Hairy Crab Cream

魚子醬九曲紅梅茶葉蛋
Tea Smoked Quail Egg with Caviar

桂花西湖藕韻
Lotus root filled with Glutinous rice, Honey Syrup Dressing and Osmanthus

椒汁百合貴妃蚌
Cold clams with Fresh Lily Bulbs, Pickled Chilli and Soy Sauce

***
金華火腿小蔥餅
Baked Jinhua ham with Green Onion Crispy Cake

杭州翡翠斬魚丸
Double-boiled Fish Meat Ball Consommé with Sweet Peas

龍井手剝河蝦仁
Sautéed River Shrimps with Longjing Tea Leaf Noodles

雞油花雕芙蓉琵琶蝦球
Stewed Slipper lobster with Chinese Yellow Wine, Chicken Broth

西湖醋魚‧食魚尋蟹
Poached Marble Goby with Sweet Vinegar Sauce

如院金牌扣肉‧秋
Braised Pork Belly with Soy Sauce, Chestnut, Pumpkin Buns

生拆蟹粉花膠燴豆胚
Braised Baby Pea Sprout, Fish Maw, Hairy Crab Cream

𝐌𝐚𝐢𝐧𝐬 主菜

紙皮蟹粉灌湯包
Steamed Soup Dumpling with Hairy Crab Cream

脆皮糯米雞
Crispy chicken, Preserved Meat, Glutinous rice

𝐃𝐞𝐬𝐬𝐞𝐫𝐭 甜點

蓮‧藕‧薑味燉奶
Double boiled Milk Custard, Ginger, Lotus Seeds Purée
•
The Legacy House x Ru Yuan
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon Less

Happy 35th anniversary to @grandhyatthongkong! Chef de Cuisine @valerio_mandile at @grissinihk has crafted a special selection of dishes to celebrate the hotel’s anniversary - showcasing some of the most beloved culinary creations from over the years until the end of this month. Great catching up with @joyceeelauuu as always!

The menu:

CULATELLO DI ZIBELLO
24 month aged Culatello ham from Zibello

CARCIOFI ALLA GIUDEA
Crispy artichoke, anchovy sauce, mint

BURRATA, POMODORI, BASILICO
Burrata from Andria, panzanella emulsion, roasted cherry tomato, basil

INSALATA DI SEPPIA
Grilled cuttlefish strings, Sicilian almond cream, Oscietra caviar, dilli

TAGLIOLINI AL TARTUFO BIANCO
Homemade egg tagliolini, artisanal butter, Alba white truffle

BRASATO DI WAGYU
Braised Wagyu short rib, crispy polenta, pickled Tropea onion, Cardoncelli mushroom

SORBETTO AL LIMONE
Homemade Amalfi lemon sorbet

TIRAMISÙ ALL’AMARETTO
Espresso coffee, ladyfinger biscuit, mascarpone, Amaretto liquor
•
Grissini
Wan Chai, Hong Kong
#supermelHK #supermelWanChai Less

Another showcase restaurant at @rafflesmacau is @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. Lucky to be back again while Miyakawa San was in town last week!

Our menu:

[APPETIZER]
Steamed Shizuoka Alfonsino with Turnip
Toyama Yellowtail Shabu-shabu
Charcoal Grilled Kagoshima Skipjack Tuna
Aomori Black Abalone with Liver Sauce
Tottori Snow Crab with Sudachi Jelly

[SUSHI]
Akamutsu
Akami
Kohada
O-toro
Saba
Kuruma-ebi
Ikura
Uni
Anago
Negitoro

Miso Soup
Tamago
Dessert
•
Sushi Kissho by Miyakawa
Cotai, Macau
#supermelMacau Less