Melissa F

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
•
1*, Hansik Goo
Central, Hong Kong
#supermelHK #supermelCentral 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)
•
Grand Majestic Sichuan
Central, Hong Kong
#supermelHK #supermelCentral Less

A most elegant dinner at 1* The Huaiyang Garden 淮揚曉宴 at @the_londoner_macao which specializes in Huaiyang cuisine! One of the Four Great Traditions in Chinese cuisine, Huaiyang cuisine is widely considered to be refined and prestigious - thus it has been featured in China’s state banquets in modern days. The menu here is the creation of culinary master Chef Zhou Xiaoyan who is also known as the Godfather of Huaiyang cuisine. Highlights included the Stewed Pork Ball with crab roe, Sautéed River Shrimp, Steamed Herring Fish with Huadiao, and Braised Winter Melon with green peas!

周曉燕大師的味覺起伏:
Huaiyang Garden Tasting Menu:

淮揚經典冷拼
Huaiyang traditional appetizers

- 活海膽配伊比利亞火腿石榴包
- 蘇式熏鱈魚
- 鱘龍魚子醬配蔥香南非鮑魚脆塔
- Iberian ham-green pea wrap with sea urchin
- Suzhou-style crispy smoked cod fish
- Marinated South African abalone with shallot and Qiandao lake oscietra caviar tartlet

金陵鹽水鴨
Jinling-style salted duck

盤粉清燉獅子頭
Stewed pork ball with crab roe in superior soup

碧螺春手剝河蝦仁
Sautéed river shrimp meat with Biluo green tea

20年花雕蒸鰣魚
Steamed Hilsa herring fish with 20 years Huadiao Chinese wine

酸湯裙邊燴象拔蚌
Braised turtle and Canada geoduck in sour soup

脆炸陽澄湖蟹粉卷
Deep-fried crab meat and Taihu whitebait with crab roe spring roll

青翠白玉
Braised winter melon and green peas with 40 months cured ham

鱔魚焗飯
Baked rice with yellow eel and chives

冰糖雪梨燉官燕
Double-boiled bird’s nest with snow pear in hibiscus flower sauce and rock sugar
•
1*, The Huaiyang Garden 淮揚曉宴
Cotai, Macau
#supermelMacau Less

A most elegant dinner at 1* The Huaiyang Garden 淮揚曉宴 at @the_londoner_macao which specializes in Huaiyang cuisine! One of the Four Great Traditions in Chinese cuisine, Huaiyang cuisine is widely considered to be refined and prestigious - thus it has been featured in China’s state banquets in modern days. The menu here is the creation of culinary master Chef Zhou Xiaoyan who is also known as the Godfather of Huaiyang cuisine. Highlights included the Stewed Pork Ball with crab roe, Sautéed River Shrimp, Steamed Herring Fish with Huadiao, and Braised Winter Melon with green peas!

周曉燕大師的味覺起伏:
Huaiyang Garden Tasting Menu:

淮揚經典冷拼
Huaiyang traditional appetizers

- 活海膽配伊比利亞火腿石榴包
- 蘇式熏鱈魚
- 鱘龍魚子醬配蔥香南非鮑魚脆塔
- Iberian ham-green pea wrap with sea urchin
- Suzhou-style crispy smoked cod fish
- Marinated South African abalone with shallot and Qiandao lake oscietra caviar tartlet

金陵鹽水鴨
Jinling-style salted duck

盤粉清燉獅子頭
Stewed pork ball with crab roe in superior soup

碧螺春手剝河蝦仁
Sautéed river shrimp meat with Biluo green tea

20年花雕蒸鰣魚
Steamed Hilsa herring fish with 20 years Huadiao Chinese wine

酸湯裙邊燴象拔蚌
Braised turtle and Canada geoduck in sour soup

脆炸陽澄湖蟹粉卷
Deep-fried crab meat and Taihu whitebait with crab roe spring roll

青翠白玉
Braised winter melon and green peas with 40 months cured ham

鱔魚焗飯
Baked rice with yellow eel and chives

冰糖雪梨燉官燕
Double-boiled bird’s nest with snow pear in hibiscus flower sauce and rock sugar
•
1*, The Huaiyang Garden 淮揚曉宴
Cotai, Macau
#supermelMacau Less

During my stay at @fsseoul, I had dinner at their Cantonese restaurant Yu Yuan which held a Michelin star from 2017-2021. Designed by @andrefustudio, the decor is inspired by the grandeur of 1920’s Shanghai - adorned with jade-colored walls and tasteful furniture. The restaurant has recently appointed a new head chef Kwok Wai To who hails from Hong Kong and has previously worked at 2* Imperial Treasure in Guangzhou. We had the chance to try the chef’s signature menu which combines traditional Cantonese cooking techniques with local Korean ingredients - resulting in intriguing dishes such as the bird’s nest soup with Jeju carrots, and the deep-fried sea cucumber stuffed with Hanwoo beef and served with Lao Gan Ma sauce!

Our menu:

{YU YUAN APPETIZER PLATTER}

MARINATED LIVE LOBSTER, JELLYFISH AND KOREAN BLACK FUNGUS IN SESAME SAUCE

CHAR SIU – BARBECUED JEJU BLACK PORK BELLY IN HONEY SAUCE

{SOUP}

DOUBLE-BOILED BLOOD BIRD’S NEST SOUP WITH JEJU CARROT AND GOLD LEAF

{ENTRÉE}

TRADITIONAL BEIJING DUCK

DEEP-FRIED HAENAM SEA CUCUMBER FILLED WITH MINCED HANWOO BEEF AND LAO GAN MA SAUCE

SAUTÉED PORCINIS AND BROCCOLINI IN UISEONG GARLIC SAUCE

WOK-FRIED RICE NOODLES WITH ASSORTED SEAFOOD IN SUPERIOR EGG SAUCE

{DESSERT}

JEJU GREEN TEA ENTREMET WITH CARAMEL CREMEUX, GREEN TEA MOUSSE AND CARAMEL ICE CREAM
•
Yu Yuan
Seoul, Korea
#supermelSeoul Less

A very special collaboration between @sushifujimoto and 2* @arborhk! Arbor’s @eric.raty has always had a fascination with sushi and I’ve even had nigiri made by him at his Nordic Japanese restaurant, so I was not surprised that this collaboration would turn out terrific. Highlights included the Akami with savory cream (a substitute for soy sauce), caramel pudding with coffee kanpyo & burdock, and scallop noodles with grouper & scallop fish balls - a tribute to HK style fish ball noodles!

Our menu:

- Pickled Golden Beet
- Sakura Masu
- Avocado, Cucumber & Caviar Gunkan
- Hamaguri
- Grilled Hotaru Ika
- Steamed Snow Crab with Uni
- Karasumi with Mochi
- Ankimo
- Akami
- Chutoro
- Otoro
- Ika
- Akamutsu
- Sakemushi Grouper with XO Sauce
- Scallop Noodles with Grouper/Scallop Fishball
- Caramel Pudding with Coffee Kanpyo & Burdock
- Blood Orange Kakigori with Rhubarb Chutney
- Vanilla Madeleine
•
Sushi Fujimoto x Arbor
Central, Hong Kong
#supermelHK #supermelCentral Less

An honor to dine with Monsieur @alainducasse at his 2* restaurant in Macau @alainducasseatmorpheusmacau!

Our menu:

Amuse bouche

Mediterranean gamberoni, delicate gelée, gold caviar

Stewed beetroot and octopus, puffed small spelt, avocado

Confit John Dory from Brittany, chicory root, charred leek and hazelnut

Comté, spécial réserve 2021

Chocolate from our Manufacture in Paris, torrefied white corn, cocoa nib granité

Savarin trolley
•
2*, Alain Ducasse at Morpheus
Cotai, Macau
#supermelMacau Less

First time back at @ottoemezzobombana_macau since Chef @riccardolaperna (formerly of 2* Bombana Shanghai) took over! The meal was delightful from beginning to end with every dish perfectly executed but if I had to pick my favorites, both of the pastas stole my heart!

Our menu:

SPANISH RED TUNA
Crudo, Mediterranean Flavors, Oscietra Caviar

BLUE LOBSTER
Gently Cooked, Broad Beans, Sea Urchin, Lobster Consommé

MACCHERONCINI
Handmade Pasta, Sicilian Red Prawn, Datterino Tomato

TAGLIATELLE
Homemade Egg Pasta, Butter & Aged Parmigiano, Black Truffle

FASSONE BEEF
Lightly Charred, Tuscany Style, Seasonal Vegetables

ALPS LAMB
Roasted Center-cut Chop, Tenderloin, Belly, Peperonata, Lamb “Intingolo”

TIRAMISU
Chef’s Signature, Served With Classic “Affogato”
•
1*, 8 1/2 Otto e Mezzo Bombana Macau
Cotai, Macau
#supermelMacau Less