Melissa F

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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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

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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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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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
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Happy to catch @nikoromito of 3* @ristorantereale in Tokyo last week where we got to try the new Christmas festive menu at @bulgarinikoromitotokyo! The contemporary Italian cuisine by Niko Romito is sophisticated and refined, so it’s no surprise that the restaurant has just been awarded its first Michelin Star 8 months after its opening. Highlights included Chef Niko’s signature vegetable consommé with a splash of champagne, poached egg with potato cream & white truffle, handmade fettuccelle with duck sauce & black truffle, and panettone which has been proclaimed as one of the best. Congratulations on the new Michelin Star ⭐️!

Our menu:

Worm Ise-ebi lobster salad, celeriac, wild greens and pink pepper
伊勢海老とセロリラブのサラダ ピンクペッパー

Kuro fuji poached egg, potato cream and white trufle
黒富士卵のポーチドエッグ ポテトクリームと白トリュフ

Hand made fettuccelle with Aomori duck sauce, black truffle and Parmigiano Reggiano
青森県産鴨のソース フェットゥチェッレ パルメザンチーズと黒トリュフ

Veal roast, potatoes, mushrooms and white truffe
仔牛のロースト ポテトのロースト マッシュルーム 白トリュフ

Nougat and citrus parfait
シトラスのセミフレッド

Panettone Niko Romito with chocolate and hazelnuts sauce
ニコ・ロミートパネットーネとチョコレート ヘーゼルナッツソース
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1*, Il Ristorante - Niko Romito
Tokyo, Japan
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Happy to be back at @hansikgoo and with my dear friend @jocelyn_tastytrip no less! I’ve missed the finger-licking delicious Korean fried chicken with yuzu jang - can’t wait to visit Korea next year!

Our menu:

KOREAN STARTER
Korean Perilla Seed Juk, Kristal Caviar, Neung-I & Bugak Hanwoo Yukhweh, Black Truffle & Egg Yolk

AUTUMN HWEH
Seasonal Seafood, Korean Sancho Pepper, Aged Kimchi

GAESAL JATIEUPTANG
Korean Style Pine Nut Soup
Seasonal Crab Meat Wanja

SAENG SEON GUI
Grilled Gochujang Seasonal Fish
Pickled Gat & Garlic Chive Muchim

SAMGYE RISOTTO 3.0
Ginseng Chicken Roulade & 25 Heads South African Yoshihama Abalone Risotto

KOREAN FRIED CHICKEN
With Yuzu Jang

HANWOO & PYOGO MUSHROOM RICE
Grilled Marinated 1++ No.9 Graded Hanwoo
Pyogo Mushroom Rice, Jerusalem Artichoke & Yangnyeom Jang
Today’s Banchan

HONGSI
Iced Persimmon, Chrysanthemum & Fingerlime

BITTERSWEET
Ginseng Ice cream, Yakgwa, Ginger & Lemon

JANG TRIO
Doenjang Crème Brûlée, Ganjang Pecan, Gochujang Powder

DAGWA
Gamtae Gyungdan, Jeonbyeong Korean Mulberry Leaf Tea
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1*, Hansik Goo
Central, Hong Kong
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Welcome to Hong Kong @maurocolagreco! Right after seeing him in Bangkok, I saw Chef Mauro again at the opening of his new restaurant @plaisancehk. With inspirations from the ocean, the gorgeous restaurant spans across 3 floors with a private club, lounge and fine dining concept all in one spot. At the helm of the restaurant is @helofischbach who had worked at @restaurantmirazur and most recently @ecriturehk. Usually new restaurants take a while to find its footing, but the quality of the dishes here was already very strong - definitely one of the most exciting openings of the year in HK!

Our menu:

- Kinmedai
- Beetroot Caviar with Huso Dauricus Caviar
- Abalone with White Truffle
- Celeriac Millefeuille
- Pyrenees Lamb
- Sake Lee
- Rosemary
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Plaisance by Mauro Colagreco
Central, Hong Kong
#supermelHK #supermelCentral Less