Melissa F

Stepping into the autumn 🍁 season at refined kappo restaurant @zuicho! Kappo means “to cut and to cook” where guests can observe and interact with the chefs from across the counter in a less formal setting. Awarded 1 Michelin Star since 2021, the brand has since expanded to Tokyo, Singapore and Macau.

The Kizashi 兆 menu:

«Starter»
Persimmon - Tiger prawn - Walnut puree

«Fried»
Satsuma wagyu - Tenderloin

«Soup»
Horsehair crab noodle

«Sashimi»
Seasonal seafood

«Hotpot»
Pike eel - Matsutake mushroom

«Simmered»
Sweet fish

«Sushi»
Sea urchin - Tuna

«Takikomi rice»
Golden-eye snapper

«Dessert»
Homemade dessert
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1*, Zuicho
Sheung Wan, Hong Kong
#supermelHK #supermelSW Less

The latest menu at @tatediningroom oozes with elegance from new creations showcasing seasonal autumn ingredients to the Chinese tea program by new sommelier Maxim. Our menu started with a selection of amuse bouche presented on a gorgeous circular Chinese fan, followed by the Ode to Century Egg which has been a long time favorite at the restaurant. The Ode to Lobster showcased a decadent lobster with intricate layers of sauces and caviar, while the Ode to Mushroom was paired with an irresistible Yunnan red mushroom jus. My absolute favorite of the night was the Ode to Scallop with a rich scallop veloute poured over a savory scallop & black garlic soufflé! Our meal then finished with an elegant lotus flower tea ceremony complemented with petit fours from the most gorgeous dessert trolley ever - what a perfect way to end the night.

The Jade menu:

I. ODE TO CENTURY EGG
Century Egg Mimosa with Cured Swordfish and Delicate Osmanthus Jelly

II. ODE TO LANGOUSTINE
Chilled Langoustine with Lobster Ginger Salad, Yellow Wine Mayonnaise and Oyster Sauce

III. ODE TO MUSHROOM
Shiltake Mushroom tenderly braised with Earthy Mushroom Ragout and Sticky Rice

IV. ODE TO SCALLOP
Soufflé of Black Garlic with Scallop Velouté

V. ODE TO OLIVES
Fire Roasted Kinki Fish with Pickled Olive Leaf Fish Ballotin and Green Olive Extraction Sauce

VI. ODE TO PIGEON
Steamed Breast of Pigeon with Chicken Mousse and Green Sichuan Pepper Pigeon Jus

Aromatic Aged Pure Breed Da Hong Pao 2008 Gelato

VII. ODE TO FIGS
Goji Berry Aged Mandarin Peel Fig Compote with Fig Mousse and Yogurt Meringue

Lotus Pond Mignardises Temptations
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2*, Tate Dining Room
Sheung Wan, Hong Kong
#supermelHK #supermelSW Less

The main reason for our visit to @fshangzhou was to partake in the annual Chef’s Table Gala Dinner where Chef Wang Yong of Jin Sha #金沙厅 took us on a gastronomic journey through the seasons while paying homage to the cuisines around the Yangtze River Delta. Chef Wang had spent months thinking up the concept for each of the dishes before setting on the themes of “belonging” and “locality” - integrating the seasonality of ingredients and the changing of the seasons from summer to autumn as inspiration. The dishes were created just for this event with highlights such as the geoduck marinated with yellow wine, the crispy chicken leg stuffed with ganba mushroom, the fried rice with chicken & scallion, and the most luxurious jianbing ever. Paired with a fantastic wine line up, the meal was an unforgettable journey through Jiangsu and Zhejiang’s rich culinary heritage and a great night spent with old and new friends!

The menu:

西湖蒓菜，松油藕丁海膽凍
Water shield, sea urchin jelly, lotus root, pine oil

紹興乾糟象拔蚌
Yellow wine marinated geoduck clam

蕭山陳年菜頭湯，敲蝦
Double-boiled aged preserved vegetable soup, river shrimp

糟溜南瓜花，瑤柱六月黃
Steamed pumpkin blossom stuffed with pork, water chestnut, hairy crab meat and dried scallop, yellow wine vinasse sauce

鱘龍魚籽醬，苔條九肚魚煎餅果子
Pancake rolled with crisp fritter, Bombay duck, sea sedge, lettuce and caviar

花膠千巴菌，脆皮鴿腿
Crispy pigeon leg stuffed with fish maw and Ganba mushroom

姜香焗深海魚皮，西蘭花苗
Braised fish skin, ginger, broccoli

拍姜茸，土雞菌菇飯
Fried rice, chanterelle mushroom, chicken meat, mashed ginger, scallion oil

琉璃綠豆鳳梨糕
Crystalline pineapple cake, mung bean

茅台，燕窩風梨露
Chinese liquor, bird nests, pineapple dew
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Four Seasons Hangzhou
Hangzhou, China
#supermelChina Less

Meaning “golden sand”, Jin Sha #金沙厅 is a must-try when staying at @fshangzhou! Helmed by Executive Chef Wang Yong, the restaurant offers traditional Zhejiang cuisine with seasonal local ingredients and a modern flair. Its reputation precedes it - I’ve been hearing about Jin Sha for as long as I can remember and was excited to finally eat here. We had the honor of trying signature dishes as well as previewing upcoming seasonal creations - my favorites of the night included the Smoked Eel with chestnut & caviar, the Hot & Sour Soup in winter melon, the Steamed River Shrimp with preserved vegetables, and the house signature Shanghainese Braised Pork Belly with abalone!

Our menu:

鱘龍魚籽醬，乾菜板果，煙熏鰻魚
Smoked eel, chestnut, preserved vegetable, sturgeon caviar

酸辣海鮮冬瓜盅
Hot and sour seafood soup, winter melon

乾菜蒸河蝦
Steamed river shrimp, preserved vegetable

鮮腐竹花腩欖角蒸松葉蟹
Steamed snow crab, fresh yuba, pork, black olive

雞汁爆醃錢江白鱸魚
Steamed Qiantang river bass, chicken broth

鮑魚紅燒肉，欖油豌豆
Shanghainese braised pork belly, abalone, sweet soy sauce, peas

金沙脆皮雞
Crispy chicken, taro, spicy salt, soy sauce

茶油姜香板果實心海參燜老鴨
Braised duck, sea cucumber, chestnut, ginger, tea-seed oil

西湖香煎藕餅
Pan-fried lotus root cake, pork

蟹粉豆腐
Braised tofu, hairy crab meat, spring onion, garlic

腐皮毛毛菜
Sautéed seasonal garden green, dried bean curd sheet

上海辣肉，青椒茭白，麻醬涼麵
Chilled noodles, chili con carne, green pepper, water bamboo, bean sprout, sesame paste

西湖藕粉，椰子冰漱凌
Coconut ice cream, lotus root
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1*, Jin Sha 金沙厅
Hangzhou, China
#supermelChina Less

First time back at @yimorpheusmacau since its opening 6 years ago! Designed by renowned architect Zaha Hadid, the restaurant has always been breathtaking with its geometric dragon-inspired structures made from golden scales. Serving modern Chinese cuisine, the degustation menu is inspired by the 24 solar terms of the traditional Chinese calendar with highlights such as the Snow Crab with caviar, Hot & Sour Soup with fish maw, and the signature 23 Days Pigeon with lemongrass!

天頤之臻味 | Yi’s Signature Experience:

鱈場蟹 魚籽|糟滷
Snow Crab | Caviar | Fermented Rice Wine

湯 | 花膠丨酸辣
Soup | Fish Maw | Hot and Sour

石斑 | 蒸|伊比利亞火腿|陳村粉
Grouper | Steamed | Iberico Ham | Rice Noodles

二十三天乳鴿 | 吊燒|香茅
23 Days Pigeon | Oven-roasted | Lemon Grass

和牛 | 菜脯|岩米
Wagyu | Preserved Radish | Rock Rice

燕窩 | 椰皇|西米布甸
Bird’s Nest | Coconut | Sago Pudding
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Yi 天頤
Cotai, Macau
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Good news! The signature Roasted Yellow Chicken is now available at La Terrace by Louise - the latest extension concept to @louise.hkg on the ground floor of the restaurant. The plush lounge and the charming alfresco terrace are perfect for a casual night of French affair. Highlights include the Pineapple & Tomato, Onions Agnolotti, and of course Roasted Yellow Chicken with chicken oil-infused rice. For desserts, don’t miss the Chocolate Waffles with vanilla parfait and caramelized pecan.
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La Terrace by Louise
Central, Hong Kong
#supermelHK #supermelCentral Less

The latest menu at @ando.hkg is brimming with new dishes and new table-side presentations. The restaurant is constantly evolving - even staples such as the bread course and the Caldoso rice have been changed up. As usual, every dish was great but my favorite this time was the cold corn soup with shaved karasumi and caviar which is perfect for the summer heat!

Our menu:

SNACKS
Lobster / piquillo foam
Wagyu / yuzukosho / caviar tart
Fermented chili / tai / bocadito
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King crab / basil mousse / kristal caviar
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Corn / karasumi cold soup
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Seaweed bread / katsuobushi butter
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Local threadfin a la plancha / razor clams / plankton / daikon
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Argentinian beef / yunnan mushrooms / amontillado sherry
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Caldoso rice with local Yi-O Rice / abalone
—
Apricot / caramelised quinoa
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1*, Ando
Central, Hong Kong
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The latest hot opening in HK is @citrino_hk by Chef @yoshinaga.jinbo of @jinbo_minamiaoyama in Tokyo! Known as a vegetable magician, the chef reinterprets classic Italian dishes with Japanese philosophy. Must-tries include the signature Bagna Cauda which showcases a variety of seasonal vegetables prepared in different ways, Edamame Sformato with sea urchin, Capellini with tomato & caviar, Risotto with morel & chanterelle, and Dover Sole with brown butter sauce.

Our menu:

Pasta Alla Checca

Seasonal Organic Vegetable Smoke Bagna Cauda

IL Fagiolo Sformato With Sea Urchin

Morchella Chanterelle Saffron Foam Risotto

Filetto Di Sogliola Al Limone

Amalfi Lemon Cannoli, Mints Trio Gelato

Citrino Tiramisu
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Citrino
Central, Hong Kong
#supermelHK #supermelCentral Less

First time checking out @ankoma_hk and it was for a special collaboration between Ankoma’s very own @frankiewsws and guest chef @ahy_antonio to celebrate the restaurant’s 2nd anniversary. Both chefs had worked and bonded at Ecriture, so the menu reflected their culinary evolution and was a tribute to their time at the restaurant. Highlights included the gorgeous Celtuce & Caviar Tart, Grilled Lobster Tail, and the Pithivier with Wagyu & Salmon!

The menu:

Hokkigai
Surf Clam | Sugar Beans | Fish Soup Foam | Seaweed Oil

Ika
Squid | Uni | Yam | Lime | Tartlet

Sweet Potato
Bavarois | Chip | Purée | Orange | Toast

Wagyu
Beef Tartare | Radish | Oyster Leaves | Tartlet

Shima-ebi
Morotoge Red Shrimp | Pineapple Tomato | Tomato Jam | White Peach | Shrimp Head Consommé | Basil Oil

Celtuce & Caviar Tart
Superior Sturgeon Caviar | Celtuce | Green Asparagus | Kiwi | Cucumber | Kolharibi | Green Beans Juice

Amadai
Crispy Scales Tilefish | Potato Pavé | Sauce Vadovan

Lobster
Butter Aged Lobster Tail Grilled On Lava Stone | Sakura-Ebi Kabocha Sauce | Chilli Oil | Oden Daikon

Three Yellow Chicken
Chicken Breast & Wing | Japanese Nankotsu Tsukune | Slow-cooked Breast | Lava Stone-grilled Chicken Wing | Vin Jaune Sauce

Pithivier
Aus Wagyu Tenderloin | Salmon | Teriyaki Sauce

Citrus Sake Jelly
Orange | Lime | Pomelo | Grapefruit

Apple Tarte Tatin
Vanilla Ice Cream | Almond Crisp

Petite Four
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Ankoma
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon Less