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Janice Leung Hayes  Everything I do, I do it for food 🍚 Food writer + @honestlygreenhk (#PohoMarket #TCSMarket) + @littleadventureshk 📍HKG 🏠 HKG 🔜 Macao

It's always hard to say goodbye to #Melbourne, but this time, to have had the chance to come back and share my stories at @melbfoodandwine, 11 years (!!!🤯) since leaving this city permanently, feels extra special. #MFWF is such an inspiration. Huge ❤️ 😘 especially to @tonytan53 @jomoods and @chefpeggychan. Till next time!

The glorious food from last night's @melbfoodandwine #hiakaihangi by chefs @momofiso @benshewry @morgygalinha @daveverheul and @mmeredith27. Pork shoulder; potatoes with saltbush; roasted beets and carrots; buttered cabbage; pudding with #rumraisin ice cream (swipe to see!). Fantastic low/no intervention wines too from @unkelwines and @momentomoriwines. An awesome first #hangi experience! #snapmfwf #mfwf #melbournefood #e_tingmelbourne #melbournefood #nzfood #chefstalk #byinvitation #🍷#naturalwine

#hiakaihangi: My first-ever #hangi (earth oven) experience, at @melbfoodandwine festival, a dinner by chefs of Kiwi, Samoan and Pacific Islander heritage @momofiso, @morgygalinha, @mmeredith27, @benshewry, and @daveverheul - being able to see the unveiling and hear about the process (and the eat the delicious dishes from the hangi) was such a treat. Swipe to see the unearthing, food pics to come. #mfwf #snapmfwf #byinvitation #melbournefood #e_tingmelbourne

Never been a romantic person myself, but today I realised I'd never even received a love letter (there are lots of them all around @dearlillyhk). I think that means I deserve a drink, at least? This is the Old Fashioned-inspired Orient Express, featuring mandarin bitters. #byinvitation #e_tingdrinks #centralhk

Like all #kaiseki restaurants, @kashiwayahk (HK outpost of the 3-Michelin-starred Osaka restaurant) is about the ingredients of the season - the dishes here are as much about restraint as they are about "working" the ingredient. #byinvitation #centralhk

The last few dishes from from our dinner at #壹零貳小館 in Foshan - each pretty much deserving of an essay alone. The "basic" yee meen* was anything but - this dish is so often an afterthought at Chinese banquets. Here, the noodles were made by an old noodle-maker in Foshan. With tiny wrinkles in the strands, they were obviously made by hand. A smooth extruded version is what we usually see in HK (the only version I'd seen). It's cooked in a stock of dried flounder bones, known for its sweet seafood umami (it's the base for wonton noodles soups), and tossed in a powder made of dried flounder. Another highlight for me was the dessert of red bean soup - unlike mass market versions (which is a dessert I usually avoid) there are no beans in the soup - the beans are cooked and liquid strained and cooked down along with 40-year-old chan pei (dried mandarin peel) so that none of the fibrous shells end up in the soup. That's just one example of how laborious this style of cooking is. I had seconds and basically inhaled it. It felt surprisingly good going down, as if it were a digestif - the "food as medicine" philosophy in #Cantonesefood truly is everywhere. #e_tingchina #e_tingguangdong
#e_tingfoshan *aka. e-fu noodles, note to self to look into the romanisation of that name

You've eaten #Cantonesefood all your life, you think you know it, and then you eat at #壹零貳小館 (loosely translates to Bistro 102) and it's like having that "you know nothing Jon Snow" meme waved in your face all night as dish after unrecognisable dish comes out. Can't get over how epic this meal was. These were just half the dishes - learned so much about ancient cooking techniques, obscure ingredients, hyper seasonality, old dish names, tea and Chinese liquor, and even ceramics. After trying dishes from their collaboration at The Chairman in Hong Kong, we knew we had to come to #Foshan to try it out. It was totally worth the 18-hour round trip (okay, we fit in lunch on the way). They say you learn something new every day, and man, did I learn some things today. #e_tingfoshan #e_tingchina #e_tingguangdong

YASSSSSS. #e_tinghk

Back in #HongKong and it's straight back to uni, abalone, #dimsum and smoked duck to preview #MichelinGuideHKMO18 chef showcase, this time with @chefvickycheng of @vea_hk & Chef Tam Kwok-fung of #JadeDragon at @cityofdreamsmacau. Unlike French or Japanese cuisine, "Modern Chinese" is still in its infancy, but this is a great example of a movement that is more than ready to take off. This collab started last night at VEA, and will end at Jade Dragon on 9-10 March. #byinvitation

Had zero expectations when we walked into @thedunemangawhai, what we thought was "just a pub" in #Mangawhai in #Northlands, about two hours north of Auckland. Turns out, I got some of the best oysters I've had in a while, from #Paihia, in the #BayofIslands. Usually you have to choose between fresh, creamy and minerally, but these beauties manage to embody all of the above. All their ingredients are sourced directly from local and sustainable producers, with any excess veg sold at the local farmers' market - these foodways are so logical in some parts of the world... Hope they know how lucky they are! #e_tingNewZealand #NZmustdo #purenewzealand

Like Australia, it takes very little effort to find a good cafe and good coffee in #NewZealand. Loved this "green hummus" (think guac + hummus) at @hellosundaycafe. Bonus points for being housed in a super cute old cottage. #e_tingChristchurch #e_tingNewZealand #☕ #e_tingcoffee #coffee #cafe

Quick, simple dinner at @charleynoble, we chose things that were off their famous wood-fired grill. Grassfed Angus scotch fillet, swordfish, charred broccoli, half a glass of @milltonvineyards Libiamo Field Blend, half a glass of #Cedalion Syrah (loving this half-glass thing btw). (Thanks for the rec @jingtheory!) #e_tingNewZealand #NZMustDo #purenewzealand #e_tingWellington

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