Melissa F

A meal at @thechairmanrestauranthk never disappoints. We tried a few new dishes and the surprise hit this time was the chargrilled sun cured pigeon in bbq sauce. Congratulations Danny on winning the Icon Award from Asia’s 50 Best Restaurants 2024!

Our menu:

甜醋子葺豬手豬耳凍
Ginger and Vinegar Pig Trotter Terrine

豆豉油浸小黃花
Fried Yellow Croakers in Black Beans Oil

凍鹵水花椒小吊桶釀土魷
Cold Soy Marinated Baby Squid Flavored with Sichuan Pepper Oil and Stuffed with Dried Squid

遊燒生晒臘乳鴿
Char Grill Sun Cured Pigeon in Soybean BBQ Sauce

炭火厚切叉燒
Thick Cut Chairman Style Char Siu

Steamed Seasonal Fish
時令蒸魚

剁椒鹹肉蒸龍躠魚頭
Steamed Grouper Fish Head with Fermented Chili

避風塘蒜香羊肋骨
Lamb Spare Ribs Stir Fried with Fragrant Garlic and Black Beans

豬皮樱花蝦燉時菜
Double Boiled Vegetables with Fried Pork Skin and Dried Cherry Blossom Shrimps

瑤柱咸肉燒鱔煲仔飯
Crispy Aged Eel and Salted Pork Belly Claypot Rice
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1*, The Chairman Restaurant 大班樓
Central, Hong Kong
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During our stay at @fsbangkok, we had a lovely dim sum lunch paired with champagne at its Cantonese restaurant @yutingyuanbkk! The new Executive Chef Tommy Cheung hails from Hong Kong, and has previously worked at Yan Toh Heen and Ya Ge in Taipei. The dim sum and barbecue were well-executed - the crispy skin of the suckling pig and roast pork were excellent in particular. We had a wonderful time here enjoying comfort Cantonese flavors while admiring the views of a beautiful zen garden and reflection pond.

Our menu:

四季蝦餃皇/金福貝燒賣皇/黑松露蛋白蟹肉餃
Har-Gao shrimp dumpling
Scallop Sui-Mai dumpling with pork and shrimp
Crystal black truffle dumpling with crab meat

紫薯海皇天鵝酥 / 斑斕花膠咸水角
Deep-fried purple sweet potato swan puff
Deep-fried fish maw puff with pandan

廚師精選拼盤
Chef’s signature barbecue selection

松茸干貝燉花膠
Double-boiled fish maw soup with matsutake mushroom and conpoy

芹香素金盞
Wok-fried lotus root and mixed vegetable

御庭院炒飯
Fried rice with lobster and scallop in X.O sauce

椰皇燕窩燉鮮奶
Bird’s nest milk custard in coconut
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Yu Ting Yuan
Bangkok, Thailand
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Finally back at 2* @restaurantamelia by @paulo_airaudo in San Sebastián - this time at its new location inside @hotelvillafavorita! Dining at the restaurant was like entering the chef’s playground with quirky references to Pulp Fiction, Star Wars and more all over the space. Dubbed Italian Omakase, the tasting menu is prepared using high quality seasonal ingredients from small producers. Complimenting the creative cuisine are 5 different pairing options - including one for champagne lovers! 🥂

Our menu:

Tear Pea
Lobster Salpicon
Prawn
Tuna
Squid
Ricciola / Tomato
King Crab/ Iberic Pork
The Bread
Lobster/ Pumpkin
Pigeon/ Onion / Maitake
Talleggio
Caviar / Banana / Rum
The Flan
Apple / Salted Caramel
Lemon Tart
Turron
Soja Yuzu
White Chocolate / Kefir Lime
Pistacchio
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2*, Amelia by Paulo Airaudo
San Sebastián, Spain
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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
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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
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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
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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
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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
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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
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