Melissa F

An authentic taste of Hong Kong at @holtscafehk with the special pop-up of the famous local restaurant Hop Sze #合時小廚 in celebration of @rosewoodhongkong’s 5th anniversary! The eatery from Sai Wan Ho is best known for its stir-fry wok style and up to 10 special dishes will be available a la carte from March 20-22. My favorites were the smoked crispy chicken with tea leaves and baked pork chop rice (seriously one of the best pork chop rice I’ve ever had)!

Hop Sze’s Signatures:

Prawn Toast

Pan-Fried Lotus Root Cake

Hop Sze’s Signature Mixed Stir-Fried
Chinese Chive Flowers, Squid, Dried Shrimps

Sweet & Sour Pork

Hop Sze’s Signature Smoked Crispy Chicken
Tea Leaves

Baked Pork Chop Rice

Billionaire Fried Rice
Egg White, Vegetables

Baked Sago Pudding
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A series of culinary collaborations, pop-ups, and masterclasses will take place at @rosewoodhongkong from March 19-30, so don’t miss them!
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Holts Cafe
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon Less

While I have visited @lasartebcn in Barcelona a few times, last year was my first time trying the 3* eponymous restaurant of @martinberasategui in San Sebastián. With a total of 12 Michelin Stars at present, Martin is regarded as one of the best chefs in the world. His flagship restaurant has just passed its 30 year mark, and the tasting menu is a mishmash of the best dishes from over the years including past signatures such as the smoked eel millefeuille created in 1993 to new creations in 2023!

The Great Tasting Menu:

The breads: bacon brioche; fenugreek bread; sourdough baguette; loaf of organic cocoa and tarragon

Our selection of butters 2023: red chili; lemongrass; tapenade

2023 Flame grilled squid on baby shrimp bread

2023 Our seasoned olive

1993 Mille-feuille of smoked eel, foie-gras, spring onions and green apple

2023 Marinated wild trout over black garlic and purple mustard, beet and horseradish

2023 Gilda with tuna tartar “Balfego”, anchovies cream, iced Basque chilli pepper and caper broth “Agrucapers”

2019 Oyster with emulsion of wasabi and crunchy sea lettuce

2001 Vegetable hearts salad with seafood, cream of lettuce and iodized juice

2022 “The Truffle” with mushroom moss and Iberian ham

2023 My version of hake loin “D& Burela” with kokotxas and aniseed hints

2023 Red mullet with its edible scales crystals, liquid bonbon of baby squid, octopus and its citric sauce

2023 Suckling lamb chop, its liquid fritter, spicy carrots and fried bread

2021 Hot & cold Gin Fizz of strawberries “Corazón Berry” and lime

2019 Lemon with basil juice, green bean and almond

2023 Chocolate Pacari and salt flower log, smoky perfumes of whisky, hazelnuts and cinnamon

Our “Pacari” 2023: Tahitian vanilla bonbon; coffee shell; ginger candy; hazelnut praline cube; walnut and honey nougat
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3*, Martin Berasategui
San Sebastián, Spain
#supermelSpain Less

Warming up for my trip to Seoul later this month with the latest menu at @hansikgoo by new head chef @sh.park0103! The menu was full of warming dishes such as the pine nut soup with crab meat and handmade mandu with Korean beef soup - perfect for the chilly weather. My favorites were the abalone with pear, grilled gochujang fish, and chicken roulade with mushroom. Congratulations @mingleseoul on your new cookbook “JANG” and thanks for the copy!

The menu:

JATJEUPTANG
Pinenut, Wanja, Seasonal Crab Meat

WINTER NAENGCHAE
Abalone with White Kimchi & Korean Pear

HWEH
Assorted Seasonal Raw Seafood & Korean Condiments

MANDU
Hand-made Mandu & Morel Mandu
Korean Beef Soup

SAENG SEON GUI
Grilled Gochujang Seasonal Fish
Pickled Gat & Surf Clam Muchim

CHICKEN & KOHLRABI
Chicken Roulade with Mushroom

HANWOO & NAMUL BIBIMBAP
Grilled 1++ No.9 Graded Hanwoo Duo
Seasonal Namul Bibimbap & Today’s Banchan

TANGERINE
Korean Tangerine Sorbet with Jeipi Foam

HEUKYIMJA
Black Sesame Mousse, Makgeolli Ice-cream, Strawberry

DAGWA
Injeolmi Chocolate, Gaesong Yakgwa Korean Mulberry Leaf Tea
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1*, Hansik Goo
Central, Hong Kong
#supermelHK #supermelCentral Less

The second half of our meal at @asadoretxebarrioficial continued with THAT amazingly delicious beef chop and more:

- Hake KOKOTXAS & green pepper
- CHANTERELLES
- RED SEA BREAM
- BEEF CHOP
- REDUCED MILK ICE CREAM & BEETROOT
- CHOCOLATE SOUFFLÉ
- CHEESE FLAN

Thank you Victor for the fantastic meal!
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1*, Asador Etxebarri
Axpe, Spain
#supermelSpain Less

Landmark’s Tasting Mastery Series is back - this time bringing together revered food writer @susanjungfood and @cheftheign of @grandmajesticsichuan! While Sichuan cuisine is best known for its spicy and mala flavors, the pair aims to showcase the diverse range of aromas and flavors of the genre through the collaboration menu. With 4 off-menu dishes available only until the end of March, the highlight was definitely the Crispy Three Yellow Chicken with chili spice using a recipe from Susan’s latest fried chicken cookbook! 🍗

The menu (🥢 denotes the collaboration dishes):

🥢 XIANG LA ER CAI 香辣兒菜
Chinese brassica, tossed with chilli oil, sweet aromatic soy and green peppercorn

SHAO JIAO QIE ZI 燒椒茄子
Steamed Ping Tung heirloom aubergine with scorched green chilis

HONG YOU CHAO SHOU 紅油抄手
Pork wontons with aromatic sweet soy and chill oil

🥢 SICHUAN ZHA JI 四川炸雞
Crispy three yellow chicken with Sichuan numbing chilli spice

🥢 XIANG LA CHAO BAN QIU 香辣炒斑球
Wok-fried grouper fillets with leeks, Chinese celery and Sichuan chillies

SHUI ZHU NIU ROU 水煮牛肉
Angus beef shortrib in a sea of chillies

CHAO SHI LING SHU CAI 炒時令蔬菜
Sichuan style stir fried seasonal greens

SICHUAN LIANG MIAN 四川涼麵
Cold noodles with pickled red radish, cucumber and crispy bean

🥢 GUIHUA BING FEN 桂花冰粉
Osmanthus ice jelly with candied kumquats

Menu Price: Set menu - HK$988 per person
A la carte is available:
o XIANG LA ER CAI ($158)
o SICHUAN ZHA JI ($428)
o XIANG LA CHAO BAN QIU ($388)
o SICHUAN GUI HUA BING FEN ($128)
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Grand Majestic Sichuan
Central, Hong Kong
#supermelHK #supermelCentral Less

What an amazing meal at @asadoretxebarrioficial where the cooking has gotten exponentially better over the years! And proof that sometimes - in the era of fancy plating and story telling - less is better.

The first part of our meal:

- OUR CHORIZO
- Home Salted ANCHOVIES
- Fresh Buffalo CHEESE
- TOMATO
- WHITE ASPARAGUS
- GOOSE BARNACLES
- PALAMÓS PRAWNS
- ESPARDENYES
- POD RAZOR CLAMS
- Baby SQUID & it’s ink
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1*, Asador Etxebarri
Axpe, Spain
#supermelSpain Less

An amazing meal at 2* Oryouri Fujii #御料理ふじ居 in Toyama, Japan! The chef-owner Hironori Fujii aims to showcase the amazing ingredients from the mountains and the sea in his hometown Toyama. Housed in a former residence of a wealthy merchant with a Japanese garden, guests are treated to beautiful views of nature while enjoying the meal at the counter. The food was splendid from the delicious red snow crab to the smoked katsuo and of course the gorgeous presentation of the hassun (八寸) which sets the seasonal theme in a kaiseki meal. Can’t wait to be back next month!
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2*, Oryouri Fujii 御料理ふじ居
Toyama, Japan
#supermelJapan #supermelToyama Less

The food at @levo.toyama - a 2* destination restaurant in Toyama - is a reflection of the nature in the region with seasonal ingredients from both the sea and land. The highlights of the meal were definitely the game meat - in particular, the black bear and wild boar which were both delicate and exquisite in taste. The signature L’evo chicken thigh was also a favorite while the somen noodles with goat cheese was surprisingly complex and delicious.

Our menu:

~ Prologue
~ Char
~ Salmon Roe
~ Japanese Black Bear
~ Local Ivory Shell
~ Oval Squid
~ Somen Noodles
~ L’evo Chicken
~ Stone Fish
~ Wild Boar
~ Fig
~ Kuromoji
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2*, L’evo Cuisine Regionale
Toyama, Japan
#supermelJapan #supermelToyama Less

First time back at @maz.tokyo since they were promoted to 2 Michelin stars! An offshoot of World’s Best Restaurant @centralrest in Lima, the tasting menu is an exploration of Peru’s biodiversity through 9 different altitudes. What sets MAZ apart from Central is that only 20% of ingredients are from Peru while the rest is sourced in Japan - resulting in truly unique dishes. Bold and exciting complete with an interesting wine pairing, the meal was both a feast for the eyes and the mouths. Thanks @santiago.maztokyo @jocelyn_tastytrip for the wonderful night!

Our menu:

SEA REEF (-5 MBSL)
Kegani - Seiko gani - Zuwai gani

COASTAL FIELDS (0 MASL)
Kabu - Avocado - Ise ebi

COLD WATERS (-10 MBSL)
Hotate - Ankimo - Spirulina

EXTREAM ALTITUDE (3800 MASL)
Bear - Kiwichas - Corns

AMAZONIC BARKS (225 MASL)
Duck - Porcon - Cañihua

OCEAN HAZE (-15 MBSL)
Octopus - Algae - Squid

ANDEAN FOREST (3260 MASL)
Game - Yurine - Chaco

LOW JUNGLE (120 MASL)
Lucuma- Acai - Bahuaja nut

AMAZONIA (750 MASL)
Chuncho cacao - Macambo - Copoazu
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2*, MAZ
Tokyo, Japan
#supermelJapan #supermelTokyo Less