#Cod Ranking

Is this the most affordable Michelin starred restaurant in the world … 🤔 visiting Hong Kong w my family and this place was basically at the top of my list!! Super affordable Michelin-starred meal, and it was unlike any other Michelin star restaurant I’ve experienced before. You eat in a small area, small table, no fancy service or menu, the food is just that goated LOL YAT LOK their roast goose was absolutely delicious. Super juicy and tender. Definitely worth a visit… my family loved it too

✨ 3 Michelin Stars, no notes ✨ Lunch at Lung King Heen in @fshongkong and I honestly wouldn’t go anywhere else for their abalone puff. Absolute perfection. 🥮💛 Highlights from the table 👇 🥟 Lobster Dumplings with Pine Nuts & Spicy Toona 🥟 Shrimp & Pork Dumplings with Yunnan Ham 🍃 Tea Smoked Local Kamei Chicken 🔥 Wok-Fried Pork Belly in Spicy Toona Sauce 🥮 Crispy Taro Dumplings with Fish Maw & Roast Goose 🍚 Seafood Fried Rice Thanks for the recommendation @yvonnelmy Refined, balanced, unforgettable. 🌟🌟🌟 📌 Save this for your Hong Kong food list.

🍽️ Neighborhood, Hong Kong ⭐Michelin | Asia’s 50 Best No. 21 (2025) Tasting Menu organized by Chef 。 🍴 Bites (overall): 9/10 🍷 Sips (overall): 8.5/10 👨🏻‍🍳 Service: Warm, lively, chef-driven 🎶 Vibe: Intimate, bustling, fun with friends . ✨ 𝐀𝐩𝐩𝐞𝐭𝐢𝐳𝐞𝐫𝐬 Smoked fish from market - 8.5/10 Baked potato - 8/10 Shirako with macaroni - 8.5/10 Fried baby fish - 7.5/10 Mussel - 8/10 Baby squid - 8.5/10 Black pudding - 8.5/10 . 🐟𝐒𝐞𝐚𝐟𝐨𝐨𝐝 Daily seafood special - 8/10 Bouillabaisse — 9.5/10 . 🔥 𝐌𝐚𝐢𝐧𝐬 Salt-baked chicken rice - 10/10 Wagyu rib eye - 9.5/10 . 🥗 𝐒𝐢𝐝𝐞𝐬 Kajiya farm salad — 8/10 Caesar salad — 8/10 . 🍫𝐃𝐞𝐬𝐬𝐞𝐫𝐭𝐬 French Toast - 9/10 . After the TV show spotlight, it became nearly impossible to book, but this isn’t overhyped! The cuisine is hard to label and ultimately a reflection of 🧑‍🍳 own culinary journey. Tip: BYOB - great wine list & welcoming corkage policy . Cover photo pc @cha_eatery @40604l . #sipoftipsy #foodieforlife #foodphotography #hongkongrestaurant #winelover

🍽️ The Chairman, Hong Kong ⭐️ Michelin I 🇭🇰 Asia 50 Best Restaurants No. 2 (2025) I 🌍 World’s 50 Best No. 19 (2025)
Dinner Menu . 🍴 Bites (overall): 9.5/10
🍷 Sips (overall): 8.5/10
🧑‍🍳 Service: Calm, precise, quietly confident
🎶 Vibe: Elegant, restrained, timeless Cantonese fine dining . ✨ Opening
Thick-cut Chairman-style char siu — 9.5/10
15-year aged tangerine peel beef ball — 8/10
Aged pigeon roasted with five spices — 9/10 . 🐟 Seafood
Steamed catch of the day （白頸鱲, 紅中, 石蚌) — 10/10
Aged & pickled lemon, mandarin peel, pork mince stir-fried with mud crab — 10/10 Grouper fish in chili sour broth — 9.5/10
. 🔥 Mains
Camphor wood smoked black-foot goose — 9/10
Stir-fried jicama, snap peas, water lily seeds & gordon euryale seed — 8/10 Stir-fried pea shoot - 8/10
Stewed pork belly & preserved vegetable claypot rice — 8.5/10 . 🍰 Desserts
Desserts trio — 8/10 . A masterclass in restraint! Every dish feels deliberate, confident, and quietly extraordinary. My go-to in 🇭🇰 and still one of the hardest tables to book in Asia! . . . . #sipoftipsy #foodieforlife #winelover #lifestyleblogging #foodporn

Inside Singapore’s most refined Cantonese kitchen 🍲✨ A Michelin-listed spot on level 55 of Marina Bay Sands with amazing views 🌆 @jintingwansg 📍10 Bayfront Avenue, Marina Bay Sands, Hotel, Level 55 Tower 1, 018956 ⏱️11:30 am–2:30 pm, 5:30–9:30 pm #singapore #sgfoodie #sp

🇭🇰 Michelin-starred Hong Kong restaurant rooted in traditional French technique. • ✨ Chef-owner Julien Royer, best known for Singapore’s three-Michelin-starred Odette, opened this restaurant in collaboration with JIA Group, and Chef Loïc Portalier leads the kitchen as Executive Chef. • 🦆 We recently enjoyed the tasting menu with several add-ons, and the experience balanced tradition and surprise. We loved the classic French comforts, including frog legs meunière, foie gras pithivier, and the standout roast chicken. We also appreciated the Asian touches, like kaffir lime with grilled foie gras, lemongrass with Atlantic cod, and salted plum with baby beetroot. • 🫶 Thank you @chef_julien @jiagroup for creating such an incredible restaurant, and thank you @loic_portalier @eveminialai @zacharytseng and the entire team for a fantastic meal. • • 💻 Reservations via @sevenrooms • 🏆 @Louise.hkg is listed in Best Restaurants Guide — follow @bestrestaurantsguide for your curated daily dose of awarded restaurants • 🎥 Reel by @letvivshare — follow @letvivshare and @philyeh for more culinary moments • • @michelinguide @yennwong @aa55aa555 #michelinstar #hongkong #bestrestaurantsguide

Let’s be real—even we had a hard time with the Hainan pronunciation! 🫣 It was so much fun watching everyone take on our Speak Your Flavor challenge and celebrate the heritage behind each dish. 🥘✨ From heritage to your kitchen, the recipe that inspired the challenge is coming next! 🥢✨ #TwoChefsOneHeritage #FlavorsThatBind #SpeakYourFlavor

6️⃣ 7️⃣ days left to pre-order for your festive feastings ~ Don't let your only job FLOP. 🍊Pre-order here: bit.ly/LHKcny26 #LegendaryHongKong #HongKongFood #SingaporeEats #AuthenticFlavours #LegendaryClassics

Stop scrolling. 🥚🔥 Egg fried rice isn’t simple… it’s an art. Every Chinese family knows it. Fried rice. The taste of home. Late nights. After work. Simple… but never basic. Egg fried rice — just egg and rice. Sounds easy? Wrong. The hardest to get right. Real fried rice needs: Skill. Flame. Wok. That perfect “wok hei” in every bite. At Lin Kee, we cook it the proper way. Vegetable — fresh and clean. Chicken, Beef, Pork — proper comfort. King Prawn — bold and juicy. House Special — everything in one box. Singapore Spicy — a punch of heat. Yueng Chow — classic done perfectly. This isn’t just rice. Tradition — in a takeaway box, at Lin Kee.

[Taste Hong Kong: A Master Chef’s Top Picks in Wan Chai 😋] Wan Chai has long been a go-to neighbourhood for Hong Kong foodies. It’s a district of layers – old streets and new towers, heritage and modernity – and its true character unfolds through the flavours that have kept diners coming back. Hit play and join Chef Adam Wong Lung-to of a three-Michelin-starred restaurant as he reveals some of the finest culinary spots in Wan Chai! 🌸Flower Drum – A refined yet playful take on Chinese cuisine, showcasing premium ingredients sourced locally and globally 📍Shop B, 2/F, Linway Court, 69–71 Stone Nullah Lane, Wan Chai, Hong Kong Island 🍽️Maison ES – A Franco-Asian fusion haven where French technique meets Hong Kong soul; also known for their vintage charm, garden-themed interiors and photogenic details 📍 Shop B, UG/F, Hang Tak Building, 1 Electric Street, Wan Chai, Hong Kong Island 🥢Shunde Cuisine – Paying homage to the cradle of Cantonese food, celebrating seasonal eating, meticulous knife work and wok mastery 📍6/F, Kwan Chart Tower, 6 Tonnochy Road, Wan Chai, Hong Kong Island 👉 Discover more gourmet gems of our city in the “Taste Hong Kong” Gourmet Guide: tastehk.discoverhongkong.com 👉Watch the full video series and explore these gourmet treasures, one neighbourhood at a time: https://www.youtube.com/playlist?list=PLTNTHFm3Cu_sCpz3E3sonG3EFTHihMAij @discoverhongkong #DiscoverHongKong #TasteHongKong #CCI

Chinese fine dining sits at a crossroads — it can be world-class and precise, or it can feel like tradition dressed up with a bigger bill. This review explores whether Yi by Jereme Leung at Raffles Singapore truly earns its price tag. From roasted duck with caviar and mango to Sichuan-style sea cucumber, steamed spotted garoupa, wok-fried iberico pork with foie gras, and Mee Sua with crab, abalone, and lobster broth — this tasting menu highlights regional Chinese cuisine elevated with technical mastery and restraint. A clear verdict on who this restaurant is for, who might prefer something more traditional, and whether SGD 188 per person is justified. If you value honest Asian fine dining reviews that help you spend better, follow for more.

Upscale Cantonese restaurant Royal Joying Soiree is hosting an exclusive residency featuring international Master Chef Kuang Chi-ming (鄺啟明). The eight-course menu serves as a canvas for technical breakthroughs that bridge traditional craftsmanship with modern innovation. Full menu 點心三拼 Trio of Dim-Sum Appetizer 仙鶴藏針小籠包/羅氏蝦餃皇/粉肝燒賣皇 Minced Minced Pigeon-Shark’s Fin Xiao Long Bao River Prawn’s “Har Gao” Dumpling / Pork and Shrimp “Siew Mai” Dumpling with Pig’s Liver 焗釀帝王蟹腳 Oven-Baked Alaska King Crab Leg with Cheese, Onion and Breadcrumbs 陳皮蒜頭海瓜子響螺湯 Double-Boiled Sea Conch Consommé, Tangerine, Cured Garlic 鮑汁扣八小時乾式熟成古早雞 Slow-Cooked 8 Hours Aging Range Chicken with Abalone Sauce 上湯藍紋起司焗龍蝦 千層餅 Baked Lobster, Yunnan Ham Consommé, Blue Cheese, Layered Mille-Feuillie 日本和生佐黑椒紅酒醬 Pan-Seared Japanese Wagyu, Crushed Black Pepper Savory Sauce 沙茶黃魚麵 Hand Made Minced Fish Noodles, “Shachar” Satay Sauce 手作雞仔餅/生磨杏仁茶 Hand-Craft Cantonese Cookies with Sugar Cured Winter Melon, Walnuts/ Traditional Cream of Almond Tea 📍 @royaljoying #RoyalJoyingSoiree #taipeirestaurant #taipeifoodie #cantonesecuisine #玖尹