Melissa F

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

Last month, I found myself back at @aubergetokito - an exclusive ryokan on the outskirts of Tokyo with just 4 guest rooms, a fine dining restaurant and a dedicated tea room by Chef @yoshi_ishii_ who started his career at Kitcho Arashiyama and spent 20 years abroad before returning to Japan 3 years ago! His team comprised of head chefs who have also trained at Kyoto Kitcho and various other restaurants in Japan and abroad. Served on ceramic plates made by Ishii San himself, the meal in itself was a contemporary Japanese culinary journey not bounded by the rules of traditional kaiseki cuisine. The hospitality and humor of Ishii San is unmatched, and it was great to catch up with @kyokonakayamatv, @jocelyn_tastytrip, @sofialou526 and @kate_cheang here!

Our menu:

“Shugakuin” - Turnip, Snow Crab

Remote Island - Kue Grouper, Yum Head

“Ujio” - Blowfish

Fermentation 1 - Cuttlefish, “Ishiru”, Cheese

Fermentation 2 - Bottarga

Charcoal

Surf & Turf - Tuna, Fond de Veau

“Buri-Daikon” - Yellowtail, Daikon

Tuna Flake - Budding Veggies

“Ino-Shika-Cho” - Boar, Deer, Pheasant

“Mottainai” - “Kajika Bushi”, Noodles

Snow

Garlic

Petit Fours

ご馳走さまでした！
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Auberge TOKITO
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Celebrated my birthday 🎂 this year at @capricehongkong! Thank you @guillaumegalliot @suvegk @victorpetiot and team for the wonderful night and hospitality. The Brittany Blue Lobster with the delicious ruby sauce was my absolute favorite, the black truffle that Chef Guillaume just brought back from France was super aromatic, and the Alaskan King Crab Crustacean Jelly with the biggest caviar quenelle ever was certainly the most memorable! 😆
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3*, Caprice
Hong Kong
#supermelHK #supermelCentral Less

A taste of Mandarin Oriental Lago di Como in Tokyo! Chef Massimiliano Blasone of L˜ARIA at @mo_lagodicomo took over K’shiki at @mo_tokyo last month to showcase his refined Italian cuisine with Japanese influences. The chef is now doing a guest shift at Cafe Causette in @mo_hkg until February 4th, so don’t miss it if you’re keen for a taste of Lake Como. Happy to have shared this meal with @the_globetrotting_lens!

Chef Massimiliano’s Lunch Menu:

WELCOME SNACK
Negroni Raw Pink Snow Crab Tartlet
Multi Grain Cracker with Chicken Liver Pâte

APPETIZER
Canadian Lobster with Fennel and Orange
Grilled Turnip and Topinambur

PASTA
Risotto with Black Truffle and Salmon

MAIN COURSE
Spiced Lamb, Beetroot Salad

DOLCE
Custard Tart with Japanese Strawberry and Yogurt Ice Cream
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K’shiki at Mandarin Oriental Tokyo
Tokyo, Japan
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The second half of the @sazenka x Sichuan Moon collaboration menu:

秘製香辣帝王蟹
Secret Recipe - King Crab Leg

開水白菜
Simmered Chinese Cabbage

干燒鮮魚
Deep Fried “Gan Shao” Fish

清湯麺
Chicken Noodle Soup

静岡蜜瓜冰粉
Ice Jelly with Shizuoka Melon Juice

茶禅甘露
“Sazenka” Honeydew

絲綢之路
Sesame Dumpling with White Truffle
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Sazenka x Sichuan Moon
Tokyo, Japan
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Started the year in Tokyo with the epic collaboration between Chef Tomoya Kawada of @sazenka and @andrechiang_sg of Sichuan Moon at @wynn.palace! Since Sichuan Moon is undergoing renovations at the moment, Chef Andre will go on a culinary tour around Asia in the first half of 2024 to explore “New Era Chinese Cuisine” in each city. The first stop was Tokyo at 3* Sazenka - a restaurant based on the concept of Wakon-Kansai 和魂漢才 (Japanese spirit with Chinese talent) and a truly unique marriage of Japanese and Chinese cuisine.

First part of our menu:

茶禪華開胃菜三味
(杏仁越光•柚子黄金皮蛋•荔技肉圓）
“Sazenka” 3 Tastes of Starter
(“Koshi-hikari” Rice Almond Soup, Golden Century Egg with Yuzu, Sichuan “Lychee” Flavored Meat Ball)

牛肉焦餅
Numby Beef Pie

麻辣鐘水餃
“Ma La” Lobster “Zhong Dumpling”

煙香鴿子
Smoky Squab

雲白肉片
Traditional Sichuan Cuisine “Sazenka” Style

紅檸檬海蜇皮
Red Lemon Jellyfish

黑白松露雞豆花
Truffle with Traditional Chicken Mousse and Consommé

香辣雞翅
“Xiang La” Chicken Wing

To be continued…
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Sazenka x Sichuan Moon
Tokyo, Japan
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Where Hong Kong meets Tokyo - Italian style with the collaboration of @antimo_maria_merone of @estro.hk and @luca.fantin of @bulgarilucafantintokyo! Centered around seafood, the menu was a symphony of Italian flavors with exclusive dishes created for the event along with Luca’s signature dishes - including my favorite sea urchin pasta and milk dessert!

The menu:

APERITIVO

AORIKA | CAULIFLOWER, BLACK TRUFFLE
by @bulgarilucafantintokyo

LANGOUSTINE | OLIVE OIL, SABAYON, LEMON
by @estro.hk

SPAGHETTI | SEA URCHIN, TOMATO
by @bulgarilucafantintokyo

GNOCCHETTI | HONEY PEAS, SALTED FISH
by @estro.hk

AMADAI | HAMAGURI SHELL, PESCATORE SAUCE
by @bulgarilucafantintokyo

LATTE | IN DIFFERENT TEXTURES
by @bulgarilucafantintokyo

CIOCCOLATO
by @estro.hk

SWEET ENDING
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Estro x Bulgari Il Ristorante Luca Fantin
Central, Hong Kong
#supermelHK #supermelCentral Less

Me and Crabzilla 🦀 at @ministryofcrab.bkk! 😆

Loved our meal at Ministry of Crab in Bangkok. While I haven’t been to the original @ministryofcrab in Sri Lanka yet, I’ve had their mud crab at a collaboration in Macau and it was amazingly delicious! Thus I was super excited to eat at their branch in BKK where the crab size ranges from 500g to a whopping 2kg (which is crabzilla!). Aside from the signature black pepper crab, we also had other fantastic dishes including the crab liver pate, kaphrao crab, clay pot prawn curry, butter clams, and more!

#KeepCalmAndCrabOn
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Ministry of Crab
Bangkok, Thailand
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What a hearty meal at The Laksa Club - a pop-up extension of @auor.hkg serving authentic Southeast Asian cuisine by Singaporean chef @edwardvoon74! We all agreed that he’s serving some of the best SE Asian dishes in town with highlights including the fermented shrimp paste chicken wings, spicy cuttlefish with morning glory, black pepper crab, Hainanese chicken rice, and laksa with carabinero prawn! Only available in the 3 private rooms at the restaurant with a minimum of 4 people at HK$888 pp and 2 day’s advance notice.

The menu:

- Salted egg fish skin
- Five-spice pork roll with chestnut and bean-curd skin
- Fermented shrimp paste chicken wings
- Cuttlefish, morning glory
- Malabar black pepper crab
- Sambal pomfret in banana leaf
- Hainanese chicken rice
- Carabinero prawn, laksa noodle
- Coconut, gula Melaka, pandan
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Auor
Wan Chai, Hong Kong
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A night of @champagne_rsrv pairing with Japanese kappo cuisine at @hkwaen! 🥂

The menu:

- Starter -
Snow Queen Crab Sea Urchin Vinegar Jelly
RSRV Cuvee 4.5 Brut NV

- Sashimi -
Premium Seasonal Sashimi (4 kinds)
RSRV Cuvee 4.5 Brut NV

- Soup -
Chrysanthemum Kabu Chicken Prawn Seaweed

- Stewed -
South Africa Abalone, Crab Miso
RSRV Blanc De Blanc MILLÉSIME 2015

- Grilled -
Taro Persimmon Oyster Cheese White Sauce
RSRV Blanc De Blanc MILLESIME 2015

- Meat -
Kagoshima A4 Sukivaki Mash Potato
RSRV Blanc De Noir MILLÉSIME 2014

- Rice -
Snow Crab Claypot Rice Miso Soup
RSRV Lalou MILLÉSIME 2008

- Dessert -
Honey Chips Red Bean Yokan Seasonal Fruit
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Wa-En Kappo
Central, Hong Kong
#supermelHK #supermelCentral Less