All I do is Wynn 🙌 @romi_fanzzz and I the best time at the @wynn.palace @wynn.macau! Here are 5 reasons why the Wynn is a sure win: 1️⃣ Very baby friendly - they had a crib, baby tub, baby amenities and they even gave her a teddy 🥹 2️⃣ Wing Lei Palace - @cheftamkwokfung is a legend (One Michelin Star ⭐️) 3️⃣ Outdoor pool with fountain view ⛲️ 4️⃣ Sichuan Moon is out of this world (Two Michelin Stars ⭐️⭐️) 5️⃣ Amazing Shandong food at Golden Flower

Nicole blew me up on her 10-year anniversary shout-out with unsavory memories. Ever the gentleman, I’m only sharing nice/flattering photos and words 😅. If you were at our wedding 10 years ago, you'd remember DJ Khaled's "All I Do Is Win" when we came out. I guess so far we're 10 years undefeated baby!!! Nobody: Give me your relationship advice! Eugene: Okkkkkkkk here we go 🤭. We got married young, but I think we were both pretty balanced in all things that make for a solid relationship. We mostly knew what we wanted out of life, we (or more so Nicole) communicated disdain quickly/efficiently before it ever blew up, and most importantly, we had the ability to troll the shit out of one another. Life was fun the first time I pinned you in the corner of Azure and asked "why are you so cool?" and it's still fun now 10 years later. 11-peat next year!!!

What 10 years of marriage with @eugenekan looks like. 🤣

Sichuan Moon got me heated. ❤️‍🔥 Sichuan Moon is a Two Michelin Star ⭐️⭐️ restaurant at the @wynn.palace in Macau by Chef @andrechiang_sg. The discovery menu takes you on a journey through Sichuan highlighting the region’s best ingredients and classic dishes reinterpreted by Chef Andre and his team. It’s a menu that keeps on giving, delivering bold flavors and memorable dishes. I loved the colorful selection of old altar pickles (12 types! 😍) and the array of seasonal appetizers (8 small dishes 🤯) that we were greeted with. It’s hard to narrow down my favs, but the chicken consommé and abalone wellington really hit the spot for me. Here’s a breakdown of the menu (which doesn’t even fully cover everything I ate 😅). 🌽 Old altar pickles (turnips, watermelon, rhubarb, melon and more) 🥧 Spiced A4 Japanese Wagyu beef pie 💣 Kamatoro caviar tart 🐇 Seasonal appetizers (8 cold dishes) 🪹 White truffle birds nest confit with chicken mousse, chicken consommé, Iberian-aged Spanish ham, and ground black truffle 🦞 Ma la lobster zhong dumpling 🫘 Northern-style mung bean jelly 🥐 Wellington abalone with fresh pepper sauce 🥬 Bream fish in Sichuan pickles cabbage tapenade 🪵 “Wood roasted meat in unusual flavor” - A4 wagyu and vegetables stuffed in a chicken wing, eaten Peking duck style 🐓 Green peppercorn chicken soup noodles with fish maw 🧊 Ice jelly with Shizuoka melon juice 🍯 Goji berry beehive cake 🪨 Sour, sweet, bitter, spicy candy

Keeping up with the 19-course OM(G)AKASE @sushiyoshihk !!! 🎣 Kohada (gizzard shad) sushi made with yam and kimizu 🍃 Tiger prawn, broth jelly, wasabi leaf, dried seaweed 🧅 Akamutsu (blackthroat seaperch) sashimi, shiso onion sauce, tsuyu sauce 🌰 Akagai (blood clam), Japanese tofu, chestnut, seasonal vegetables, cucumber jelly 🎍 Ankimo (monkfish liver), bamboo shoot tempura, white miso, fried burdock 🎏 Sayori (Japanese halfbeak fish), pepper leaf, parsnip 🦀 Horse crab marinated in housemade pepper sauce for 2 days, uni, seaweed 🥚 Baby tuna sashimi, marinated egg yolk, 🦑 Hotaru ika (squid) chawanmushi 🦐 Deep-fried clam, tartar sauce, coltsfoot, sakura shrimp 🍣 Six kinds of sushi 🍣 Kasugo (young sea bream) 🍣 Anago (salt water eel) 🍣 Toro (fatty tuna) 🍣 Kinmedai with caviar (splendid alfonso) 🍣 Shiro ebi with uni (baby white shrimp with sea urchin) 🍣 Toro roll with spring onion 🥣 Miso soup 🍋 Almond panna cotta, lemon custard

Throwback to when @chef.pam of @restaurant.potong in Bangkok (One Michelin Star ⭐️ ) and @chefvickylau joined forces at @tatediningroom in HK (Two Michelin Stars ⭐️⭐️) because it’s #WCW 👯‍♀️💞 and because I’m super behind on content 😅. 💨 Chinese sausage parfait with smoked eel 🌊 Mussel croustade with pomegranate, kimchi, and lime caviar 🥩 Beer tartare on lantern beef 🦑 White asparagus blanc-manger with squid in green pepper vinaigrette  🍅 Charcoal grilled Spanish sea bass with tomato beurre blanc and fermented cabbage 🫧 Fish maw with scallop mousse, scallops, and leek ☯️ Homemade egg noodles with morels and oscietre caviar 🐑 Greffeuille lamb saddle roulade with glutinous rice red tofu braised neck of lamb 🌱 Ginger sorbet with aromatic galangal foam 🌼 Chrysanthemum mousse infused in cocoa nibs, lemon sorbet, vanilla air, and flower meringue 🍬 Mignardises

It’s been 4 years since I’ve been to Singapore. Michelin starred Chef @barryquekhw’s cooking always brings me back, born and raised in Singapore. I was really excited to taste this menu inspired by actor @kootinlok_louis’s favourite Singaporean dishes hosted by DBS Treasures at @wheyhk. Together, they created an eight-course menu highlighting classics reinterpreted by Chef Barry such as Hainan chicken, dry curry laksa mee, and pandan chiffon cake. Each dish was unique and innovative yet had familiar flavors and ingredients. 🤤 From 3 July until 31 August, new customers joining DBS Treasures* can enjoy welcome rewards and have an opportunity to taste the Louis Koo x Barry Quek “8-Fortune” Treasures Menu from.  *Terms and conditions apply. Find out more via go.dbs.com/hk-tr-tc-en .  #DBSTreasures @DBSBankHK The menu:  🦐 Sweet shrimp, caviar, calamansi  🐟 Bluefin tuna, peas, whey 🍞 Whey’s brioche, buah keluak emulsion   🐓 Local Three Yellow Chicken rice, fish maw, alliums, chili oil  🥘 Treasures dry curry laksa mee, sea cucumber, abalone, local baby shrimp, sambal 🍨 Osmanthus sorbet, aiyu jelly, lemongrass  🍃 Pandan chiffon cake, pistachio ice cream 🍰 Mignardises

BB SZN 🥹 thanks for hanging with @romi_fanzzz on her 1st bday! 🥳 If you’re looking for baby party ideas, I made a #BLW (#babyledweaning) charcuterie consisting of fruits, steamed/roasted veggies, and baby snacks. I also baked a sugar-free strawberry banana smash cake with coconut cream. Here’s a recipe that Romi and her friends loved! Cake Ingredients: 288g (3 cups) fine almond flour 225g (1 cup) ripe mashed banana 4 large eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 2 teaspoon baking powder 0.25 teaspoon salt Frosting Ingredients: 300g coconut cream, chilled 300g Greek yogurt, strained Toppings: Strawberries and banana 1️⃣ Preheat oven to 175°C or 350°F. Butter and line the bottom of pans with parchment (I used 2 x 8” pans). Set aside. 2️⃣ Add banana, eggs, vanilla, cinnamon, baking powder and salt into a high-powered blender or food processor. Process until mixture is smooth and well combined. 3️⃣ Add almond flour and pulse until mixture is just combined, scraping down the sides. 4️⃣ Divide batter evenly between the pans and bake for 20-30 minutes or until the tops of the cakes are golden in color and an inserted toothpick comes out clean. 5️⃣ Let layers cool completely before assembling. For the icing, I used a mixture of strained Greek yogurt as well as coconut cream. Strain the Greek yogurt in a cheese cloth to remove the excess water. Make sure the coconut cream is chilled and do not shake the package. The idea is to only use the coconut cream and not the coconut milk. When the coconut cream is cold, the cream floats to the top, making it easy to separate from the milk. Take a spoon and skim the cream from the top. Whisk the coconut cream until it thickens (I used stand mixer). Add the Greek yogurt and whisk until no clumps remain. 6️⃣ Assemble the cake and add toppings. For toppings, I used slice banana and strawberries. Hit me up if you have any questions 😊

She’s 1 🥹. Thank you for the best year ever @romi_fanzzz !!!

An ode to @ando.hkg in Hong Kong and @ode_restaurant in Tokyo. A unique four hands menu bringing together French, Japanese, and Spanish flavors created by Michelin Starred Chefs @agux1988 and @wrong_em_boyooo. 🙌🙌 The menu: 🔮 Dragon ball filled with lobster mousse 🍅 Smoked eel, Japanese tomato, rye 🦐 Sesame, shiro ebi aji, sakura ebi 🌼 Banana, brown butter, edible flower 🦑 Baby squid, paprika 💧 Hokkaido scallop, yuzu, teardrop peas, Kristal caviar 🪨 “Grey” - sardine, beef, black garlic, avocado 🍄 Razor clams, hamaguri, abalone, cordyceps 🟡 “Yellow” - line caught suzuki fish, saffron, yellow courgette 🌮 Sansai taco, beef, iburigakko soup 🦞 Cardoso rice, lobster, chili, parsley 🍨 Ume, hijikii ice cream 🍒 Japanese cherries, chocolate 🍓 Mignardises

Something to Chaat about @chaathongkong 🔥 I always look forward to my meals at Chaat and tasting what @chef_manav_tuli and his team are cooking up. The kitchen is literally a melting pot of talented chefs from different regions of India including Kerala, Himachal Pradesh, Punjab, West Bengal, Chattisgarh, Madhya Pradesh, Rajasthan, Delhi, Maharshtra, and more. Every time I dine at Chaat, I learn more about Indian cuisine, culture, and history. Here’s a little recap of my last few visits including a couple 4-hands collabs with @mora_hongkong back in March and @haomabkk in May. 👏👏 What to order: ⭐️ Jackfruit samosa 🐙 Tandoori octopus 🦐 Prawn balchao 🥥 Chingri Malai seafood soup 🥩 Tandoori Wagyu beef cheek 🫓 Black truffle & chili cheese naan / garlic naan 🐔 Lehsuni Chicken tikka 🍗 Secundari ran 🐑 Lamb chop 🦞 Lobster tikka 🥔 Bombay potatoes

Clam you feel the love tonight? Mine and @romi_fanzzz’s first time at the new new @ronin_hk! Our favs 👇 🔥 @flagrantsauce clams with milk bread 🎣 Dry aged threadfin bream with mandarin miso 🦐 Shrimp, scallop, aburage tempura 🐟 Saba sashimi, watercress, tahini 🦪 Josephine oysters 🍚 Unagi chirashi 🍩 Sweet potato mocha donjt