- Following 1.9K
- Followers 20.7K
- Engagement 2.63%
- Avg likes 492
- Avg comments 8
About Foodie Queen 👸🏻
Foodie Queen 👸🏻 (@foodiequeenqueen) is a Personal blog creator on Instagram, also filed under Travel. The account has 20,669 followers and 1,079 published posts. Recent posts average 492 likes and 8 comments, an engagement rate of 2.63%.
With 20.7K followers, Foodie Queen 👸🏻 is a micro creator by the common 10,000 to 100,000 definition. Foodie Queen 👸🏻 follows 1,943 accounts, so the audience is roughly 11 times the size of the list followed. Foodie Queen 👸🏻 uses an Instagram professional account. Flinque files Foodie Queen 👸🏻 under Personal blog, with Travel as a secondary category.
The Instagram bio for Foodie Queen 👸🏻 runs to 10 words across 2 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Foodie Queen 👸🏻 dates from July 2026.
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1,079 Posts
All 10 recent posts Flinque holds for Foodie Queen 👸🏻 are carousels. Foodie Queen 👸🏻 has built a substantial archive of 1,079 posts. Against the audience, that is roughly 19 followers for each post published. Foodie Queen 👸🏻 also keeps 24 story highlights on the profile. All 10 carry captions, averaging 272 words each. The captions are written mainly in English. Words that recur across them include beautifully, sauce, chef, menu and hong.
This powerhouse collaboration brought together Chef Yang Kang 楊康 of XIA (recognised by the MICHELIN Guide 2026 / Black Pearl 2025–2026, and recipient of One Knife at The Best Chef Awards 2025) alongside Gem Garden’s Chinese Executive Chef Chef Xu Zhenkun 徐振坤 (backed by three decades of Teochew culinary mastery) and resident chef Lin Heda 林和達. Together, they effortlessly blended Fujian’s coastal, earthy, and fermented notes with Gem Garden’s multi-year Black Pearl-winning Teochew expertise.
My top highlight was the baby croaker with first-harvest nori in sour broth, which tasted bright and precise with a deep marine sweetness. I also loved the crispy chicken wing stuffed with shark fin and ganbajun mushroom for its shatteringly crisp skin and earthy centre, while the Hakka salt-wine chicken with snails beautifully brought poultry, shellfish, and chanterelles together through its aromatic rice wine.
𝗛𝗼𝗸𝗸𝗶𝗲𝗻 𝗠𝗲𝗲𝘁𝘀 𝗧𝗲𝗼𝗰𝗵𝗲𝘄 閩潮同韻
✨Pickled Chili & Date Mussels Tart 薄殼脆盞 脆剝皮椒
✨Lion-Head Goose Liver with Porcini 滷水獅頭鵝肝 牛肝菌
✨Marinated Baby Octopus & Teochew Preserved Mustard Green 風味小章魚 潮州鹹菜
✨Tossed Pork Tripe Tip with Fruit Celery 熗肚尖 撈汁香芹
✨Royal Clam & Tusun Worm Jelly 貴妃蚌土筍凍
✨Cold-Marinated Crayfish with Ivory Eggplant 熟醃小龍蝦 象牙茄
✨Double-Boiled White Duck & Matsutake Meatball Soup in Winter Melon 永春白鴨湯燉獅子球 松茸菌
✨ Poached Baby Croaker with First-Harvest Nori in Sour Broth 酸湯梅童 頭水紫菜
✨ Crispy Chicken Wing Stuffed with Shark Fin & Ganbajun Mushroom 鳳翼釀金鉤翅 干巴菌
✨ Hakka Salt-Wine Chicken & Snails 客家鹽酒雞煮花螺 雞油菌
✨ Wok-Seared Beef Hind Shank & Brisket Fat with Termite Mushroom 雞樅菌炒五花趾 胸口油
✨Grilled South African Abalone with Ginger Sauce 薑母南非鮑魚 米血
✨Braised Stonefish in Green Tomato Sauce 青番茄湯浸石頭魚
✨Shredded Putian Bamboo Shoots in Supreme Broth 上湯莆田筍絲
✨Fried Rice Noodle with Wild Mushroom & Soft-Shell Turtle 見手青燒甲魚 煎安溪湖頭米粉
✨Nam Ru Pork Bun 南乳水晶包
✨Chilled Peanut Soup 好事發生 凍花生湯
📍Gem Garden 珍庭
- Shenzhen, China
The clever play of flavors completely stole the show. The Steamed Razor Clams paired their natural sweetness with a rich, slow-cooked Pollichathu sauce, while crispy rice added a fantastic contrast in texture. For a bolder crossover, the Kung Pao Bombay Duck Chilli Fry delivered a beautifully crisp, tangy, and gently numbing punch. My absolute favorite, though, was the Pu-er Tea Smoked Chicken paired with Yakhni Pulao, it is smoky, gorgeously lacquered chicken served over fragrant basmati rice cooked in chicken fat and earthy morels.
🔥MISS PART I? DON’T MISS PART II! 🔥
The culinary crossfire continues at 𝗣𝗿𝗶𝗻𝗰𝗲 𝗮𝗻𝗱 𝘁𝗵𝗲 𝗣𝗲𝗮𝗰𝗼𝗰𝗸 on 𝗝𝘂𝗹𝘆 𝟯𝟬𝘁𝗵. Expect a completely new menu focused on tandoor smoke, char, and numbing Sichuan aromatics.
Silk and Spice 絲韻・辛香 - 15 July 2026 - HK$888/pp
✨CUCUMBER FLOWERS 酸辣青瓜 - Sichuan hot and sour sauce, shallots and sesame seeds 四川酸辣醬、乾蔥及芝麻
✨CHILLED RED AMARANTH 涼拌紅莧菜- Sichuan spicy sesame sauce 四川辣麻醬
✨FENUGREEK FRITTERS 炸胡蘆巴餅- Sichuan orange pickled chillies and Chinese tamarillo 四川泡黃貢椒及中國樹番茄
✨HOUSE-MADE TOFU自家製豆腐 - Indian green mango Took 印度酸青芒
✨CHAAS AND TANGERINE PEEL陳皮鹹乳酪凍湯 - Chilled soup of salted buttermilk, cumin, chillies and Sichuan green peppercorns 鹹白脫牛奶、孜然、辣椒、青花椒
✨STEAMED RAZOR CLAMS 蒸蟶子皇 - Crispy rice and Pollichathu, a slow-cooked sauce of shallots, coconut and curry leaves 配脆米及由乾蔥、椰子及咖喱葉慢火熬製而成的南印度香料醬
✨KUNG PAO BOMBAY DUCK CHILLI FRY 宮保辣炒九肚魚 - Sunflower seeds 葵花籽
✨PU-ER TEA SMOKED CHICKEN普洱煙燻雞 - Yakhni Pulao, slow-cooked basmati rice with chicken fat and morel mushrooms 配以雞油及羊肚菌慢火煮熟印度香米
✨CHEESE AND VEGETABLE SEA OF CHILLIES 水煮芝士時蔬 - Paneer, green peas and mushrooms, served with spring onion roti 印度芝士、青豆、蘑菇，配香蔥印度煎餅
✨STIR-FRIED CABBAGE 辣炒椰菜 - Lychee vinegar, garlic and Sichuan chillies 荔枝醋、香蒜、四川辣椒
✨FRESH MANGO SLICES 鮮芒果 - Sichuan chilli salt dip 配四川辣椒鹽
📍Grand Majestic Sichuan
- Central, Hong Kong
Chef Tsai Shih-Wei 蔡世偉 welcomed two incredible talents into his intimate Bangkok kitchen: Chef Lee Jia Wei 李家偉 of Shanghai’s La Bourriche 133 and Chef Xiong 楊勝雄 of Singapore’s legendary Odette. For Chef Lee and Chef Xiong, this was a deeply personal milestone, marking almost ten years since they first cooked together on Odette’s opening team.
The pedigree was unmatched: the discreet Chai Jia Chai is Bangkok’s only Black Pearl Two-Diamond 💎💎Chinese restaurant, joined by La Bourriche 133 (No. 48 on Asia’s 50 Best Restaurants 2026) and the three-MICHELIN-starred 🌟🌟🌟 Odette.
The menu beautifully showcased their combined artistry. Highlights included the Taiwanese Braised Pigeon with morels and Chinese herbs, and the collaborative Fish Maw and Foie Gras in CJC Superior Broth, which was deeply savory yet remarkably clear. The collaborative bento box of smoked eel, Koshihikari rice, and lion’s head meatball brought all three kitchens together. Beyond the stellar cooking, it was the genuine warmth and history between the chefs that made the night truly unforgettable.
Reunion Across the Sea - 11 July 2026
✨Pickled Cordia King Crab · Tuna Croustillant · Shiro Ebi “Bolo Bun” 破布子帝王蟹｜鮪魚酥脆千層｜白海老陳皮「菠蘿包」
✨Bigfin Reef Squid | Olive Seed | Caviar 障泥烏賊｜橄欖仁｜魚子醬
✨Surat Thani Crab | Chilli | Spring Onion 素叻他尼蟹｜辣椒｜蔥
✨Taiwanese Braised Pigeon | Morels | Chinese Herbs 台式鹵鴿｜羊肚菌｜中藥材
✨Fish Maw | Foie Gras | CJC Superior Broth 花膠｜鵝肝｜蔡家菜上湯
✨Blue Lobster | Heart of Palm | Kombu 藍龍蝦｜棕櫚芯｜昆布
✨Bird’s Nest | Tomato Consommé | Green Tea 燕窩｜澄清番茄｜高山綠茶
✨Japanese Whelk | Sauce Périgueux | 15-Head South African Dried Abalone 日本響螺｜15頭南非鮑魚｜佩里格式黑松露醬
✨Bento Box - Smoked Eel | Koshihikari Rice | Lion’s Head Meatball 鰻鱺｜越光米｜獅子頭
✨Grain de Café · Sobacha | Amaretto | Pecan 蕎麥茶｜杏仁酒｜山核桃
✨Kaya Choux | Sardine Garum Chocolate Tartelette | Taro Cake 咖椰泡芙｜沙丁魚露巧克力塔｜芋頭餅
📍Chai Jia Chai 蔡家菜
- Bangkok, Thailand
Built on Dario Cecchini’s eight generations of artisan butchery, Carna holds its ground with impressive consistency with ranking No. 78 on The World’s 101 Best Steak Restaurants and earning a MICHELIN Guide Recommended spot for two consecutive years.
What truly sets Carna apart is its nose-to-tail philosophy. Inspired by Dario’s childhood memories of treating every part of the animal with respect, the menu celebrates heritage, family recipes, and a butcher’s deep understanding of beef.
Our recent visit was a masterclass in fire, sharing, and flavor. We started with the Chianti Tartare, a sharp and confident opener prepared tableside with rump beef, paprika, and Chianti salt, followed by their excellent new dish, the Crispy Beef Tripe, which was beautifully textured and packed with flavor. Next came the unexpectedly rich and silky Tagliolini, which brought incredible depth through calamari spillo, mussels, potato foam, and a roasted bell pepper coulis. The true centerpiece, however, was the spectacular Bistecca Alla Fiorentina - a massive 1.2kg grain-fed Australian Black Angus T-bone from Rangers Valley, showcased and carved tableside to deliver a buttery, complex, and beautifully succulent experience that perfectly marries striploin and tenderloin in one single cut. Finally, don’t miss out on their signature Tiramisu to wrap up the meal.
Generous, flavor-led, and packed with personality, Carna remains an absolute must-visit.
✨Chianti Tartare - HK$318
✨Crispy beef tripe, rosemary, Italian herb sauce - HK$228
✨Charcoal-grilled homemade beef and pork sausage with fennel - HK$388
✨Calamari spillo, mussels, potato foam, roasted bell pepper coulis - HK$398
✨Bistecca Alla Fiorentina - HK$1,880
✨Sautéed Spinach, garlic, extra-virgin olive oil - HK$88
✨French Fries, Grana Padano, black truffle - HK$88
✨Tiramisu di Casa, sharing - HK$218
📍Carna by Dario Cecchini
- 39/F, Mondrian Hong Kong, Tsim Sha Tsui, Hong Kong
Opened by Antimo Merone, Graziano De Gregorio and JIA Group, this beautiful spot is led by Co-Founder and Head Chef Marco Xodo. Built around Italian food served famiglia style, it’s all about handmade pasta, effortless wines, and dishes made for sharing. Welcome back, Chef Marco👏👏 It’s wonderful to see him revitalised and starting this exciting new chapter.
The menu is an absolute joy to eat through. We started with the refreshing Orange Carpaccio, where the sweet-and-sour dressing perfectly balances the salty kick of Spanish anchovies, alongside a wonderfully fresh Buffalo Mozzarella Braid from Campania. The Mini Veal Tongue Bun is a total must-order, layered beautifully with rocket salad and a punchy salsa verde. For pasta, the Paccheri with Whole Boston Lobster is a generous, tomato-rich dream full of sweet seafood comfort. Another standout is the Pappardelle, tossed in a rich yellow chicken ragù with heart, gizzard, and comb that delivers pure soul in every bite.
Casual in spirit, polished in execution, and incredibly easy to love.
✨Mini Veal Tongue Bun - HK$118
✨Buffalo Mozzarella Braid, Ox heart tomatoes, Taggiasca olives - HK$228
✨Orange Carpaccio, Sweet-and-sour dressing, Spanish anchovies - HK$138
✨Veal Tonnato - Slow-cooked veal, tuna sauce, capers, veal jus - HK$218
✨Lasagna Terrine Ragù Bolognese, béchamel sauce, parmesan - HK$198
✨Pappardelle - Yellow chicken ragù with heart, gizzard and comb - HK$208
✨Paccheri, Whole Boston lobster, cherry tomatoes, fresh basil, chili - HK$498
✨Veal Chop Milanese, With mortadella and melted provola cheese - HK$588 / HK$688
✨Ma Yau Fish, Acqua pazza sauce, clams, mussel jus - HK$528
✨Pork Skewers, Spanish pork neck, leeks, scapece zucchini - HK$268
✨Pistachio Cake, Pistachio sabayon - HK$138
✨Pannacotta, Cherry, cherry purée, candied lemon - HK$98
✨Ninetta Tiramisu, Hazelnut, coffee, crispy crêpes - HK$108
📍NINETTA
- 3/F, M88, Central, Hong Kong
Tucked inside Japanese restaurant Kaetsu, Teppanroom has always had that quiet Grand Hyatt confidence: an intimate counter, seasonal ingredients, and the pleasure of watching everything come together in front of you.
Led by Chef Oscar Lau, the team here operates with that seasoned, effortless Grand Hyatt warmth. Striking the perfect balance between welcoming local foodies and international guests is an art, and they carry it with pure finesse.
The entire experience carries an air of pure finesse, but the culinary highlights truly stole the show: the sweet Live Brittany Blue Lobster was beautifully lifted by a rich saffron lobster sauce; the A5 Miyazaki Kuroge Wagyu Tenderloin was handled with the exact kind of restraint premium wagyu deserves; and the Sakura Shrimp & Salami Fried Rice proved to be comforting and quietly addictive with its hit of shrimp miso and shiso.
A generous menu that leaves you knowing Chef has even more up his sleeve. Will absolutely be back for their regular lunch and dinner.
THE MENU by Masterchefs Dinner Menu
HK$998/pp; Wine pairing HK$420/pp
✨Steamed Egg Custard
✨Hokkaido Scallop, Osetra caviar, tofu skin, snap pea, corn sauce
✨Live Brittany Blue Lobster, Shirouri cucumber, asparagus, sea grapes, saffron lobster sauce
✨A5 Miyazaki Kuroge Wagyu Tenderloin, Seasonal vegetables
✨Sakura Shrimp & Salami Fried Rice, Shrimp miso, shiso leaves
✨Okinawa Peach Pineapple, Yuzu crêpe, pistachio ice cream
📍TEPPANROOM
- Grand Hyatt Hong Kong, Wan Chai, Hong Kong
👉 Follow for more delicious bites!
Set right near Wilpattu National Park, Taru Villas Villu Wilpattu feels incredibly intimate. Think private chalets, generous space, calm interiors, and just the right amount of luxury without losing that raw connection to nature. As part of and a member of, it carries that polished boutique touch while remaining entirely personal and unforced.
What really stole the show was how effortless everything felt post-safari. The rooms are spacious and beautifully appointed, the service is genuinely warm, and the F&B is excellent and exactly what you crave when your day starts before dawn and ends with dust, wildlife, and a very happy appetite.
If you’re planning a Wilpattu safari, this is the kind of stay that gives the rugged journey a much softer landing: quiet, comfortable, thoughtful, and full of charm.
📍Taru Villas Villu Wilpattu
- Eluwankulama, Sri Lanka
👉 Follow for more thoughtful travel, boutique stays and Sri Lanka stories.
Built across centuries of Portuguese, Dutch, and British rule, the city’s layers are etched into every timber floor and antique verandah. Once the New Oriental Hotel, it now stands as one of Aman’s most atmospheric heritage addresses, a place where the hotel and the city breathe together.
While recognition from The World’s 50 Best Hotels is impressive, the magic here is personal. A special thank you to our butler, Achala, for his thoughtful care, and to Mr. Abhinav, the manager, for making every moment feel warm and seamless.
This wasn’t the obvious choice. It was the textured one. The soulful one. A stay entirely shaped by Galle itself.
📍 Amangalla
- 10 Church Street, Fort, Galle, Sri Lanka
👉 Follow for more thoughtful travel, heritage hotels and wanderlust stories.
Founded by Chef Dharshan Munidasa alongside cricket legends Mahela Jayawardene and Kumar Sangakkara, this place was built as a homecoming for Sri Lanka’s legendary mud crab. While it has grown into a global icon with outposts from Singapore to Melbourne, tasting it here at the flagship still feels incredibly special.
We started with the Crab Liver Pâté, which was rich, deeply savoury, and beautifully lifted with a touch of sweet kithul treacle. Next came the Garlic Chilli Prawn which is dangerously good, buttery, and honestly a little evil in the best way, especially when you use the garlic bread to soak up every single drop of that sauce. And, of course, the crab itself was the undisputed star of the show: incredibly sweet, meaty, perfectly sauced, and completely satisfying.
With its bold flavour profiles, flawless sauce work, and warm hospitality, Ministry of Crab delivers global-level confidence while staying proudly Sri Lankan. It’s the kind of dinner that makes a trip to Colombo feel complete.
Thank you for having us!
✨ Crab Liver Pâté, 20g with Bread Cushions - USD20
✨ Garlic Chilli Prawn - USD25-USD50
✨ Black Pepper Dashi Crab (Jumbo Size above 1.1kg) - USD170
✨ Clams with Butter & Soy Sauce - USD10
✨ Garlic Bread - USD2
📍 Ministry of Crab
- Old Dutch Hospital, Colombo, Sri Lanka
👉 Follow for more delicious bites.
Lobster Bar has always mastered that effortless brasserie confidence - Polished service, killer cocktails, and an atmosphere built for proper celebrations.
The new menu breathes fresh energy into those timeless foundations with a lighter, sharper rhythm. Expect incredible raw dishes, house-made crumpets, charcoal-cooked mains, and beautifully reworked desserts.
✨ Yellowfin Tataki - Yellowfin, avocado, shallots, shiso, chives, Dijon, soy & sesame 1 HK$198
✨ Hokkaido Scallops - Raw scallops, orange dressing & segments, pink peppercorn oil & radish - HK$228
✨ Seared Hamachi - Japanese amberjack, green olive tapenade, tomato & fennel salad - HK$228
✨ Seasonal Vegetable Salad - Seasonal vegetables, onion & apple dressing - HK$228
✨ Lobster Crumpet - Lobster, miso & yuzu emulsion, toasted sesame, crispy shallots & nori - HK$228
✨ Sourdough Flatbread - Nduja, burrata, shallots & fresh basil - HK$188
✨ Ping Yuen Chicken - Grilled chicken, braised morels, green asparagus & Vin Jaune sauce - HK$888, to share
✨ Red Label Pork Chop - Grilled pork chop, mashed potatoes, honey-glazed carrots & sauce charcutier - HK$598
✨ 2GR Wagyu T-Bone - Grilled Wagyu steak, grilled broccolini, tomato & onion salad, mixed leaves, French fries & chimichurri - HK$1,898, to share
✨ Banoffee Pie - Banana, toffee, walnut, pecan & digestive biscuits - HK$98
✨ Chocolate Tart - Warm chocolate tart & smoked vanilla - HK$128
📍 Lobster Bar & Grill
- Level 6, Island Shangri-La, Hong Kong
👉 Follow for more delicious bites.
Foodie Queen 👸🏻's engagement
Foodie Queen 👸🏻's engagement rate on Instagram is 2.63%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 38 followers. Likes outnumber comments by roughly 62 to 1, with 492 likes and 8 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
2.63%
- Avg likes
- 492
- Avg comments
- 8
- Interactions : followers
- 1 : 38
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Who is Foodie Queen 👸🏻?
Foodie Queen 👸🏻 (@foodiequeenqueen) is a Personal blog creator on Instagram, also filed under Travel. Foodie Queen 👸🏻 uses an Instagram professional account. The Instagram bio for Foodie Queen 👸🏻 runs to 10 words across 2 lines.
How many followers does Foodie Queen 👸🏻 have?
Foodie Queen 👸🏻 has 20,669 followers on Instagram (20.7K). Foodie Queen 👸🏻 follows 1,943 accounts, so the audience is roughly 11 times the size of the list followed. Foodie Queen 👸🏻 has built a substantial archive of 1,079 posts.
What is Foodie Queen 👸🏻's engagement rate?
Foodie Queen 👸🏻's engagement rate on Instagram is 2.63%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 38 followers. Likes outnumber comments by roughly 62 to 1, with 492 likes and 8 comments on an average post, so most reactions are taps rather than replies.
What does Foodie Queen 👸🏻 post about on Instagram?
Flinque files Foodie Queen 👸🏻 under Personal blog, with Travel as a secondary category. All 10 recent posts Flinque holds for Foodie Queen 👸🏻 are carousels. The 10 recent Instagram captions Flinque holds for Foodie Queen 👸🏻 repeatedly use the words beautifully, sauce, chef, menu and hong. Foodie Queen 👸🏻 writes those captions mainly in English. Foodie Queen 👸🏻 keeps 24 story highlights, which open with a free Flinque account.
How do I contact Foodie Queen 👸🏻 for a collaboration?
Foodie Queen 👸🏻's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Foodie Queen 👸🏻 and use Flinque's outreach tools wherever a contact route is on file.
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