Foodle

A second dinner in a week at this 3* Cantonese restaurant. This time we got to pick a few of the dishes we wanted, and only part of the menu came from the chef's selection.

We also opened up a couple of bottles of German riesling, including one from 1921...

Full account on the dinner is here:
http://www.diarygrowingboy.com/2017/12/week-of-drunkenness-young-and-old.html... More

8

Lunch at the invitation of the hotel. We were treated to a sampling of the amazing dim sum items from the kitchen, made into animal shapes.

We were also shown the skills of the two chefs who are able to make 'wensi tofu', where 105 cuts are made into a bloc of silken tofu to create a chrysanthemum flower.

Full account of lunch is here:
http://www.diarygrowingboy.com/2017/11/wine-y-macau-trip-day-2-german-riesling.html... More

9

Lunch at the invitation of the hotel. We were treated to a sampling of the amazing dim sum items from the kitchen, made into animal shapes.

We were also shown the skills of the two chefs who are able to make 'wensi tofu', where 105 cuts are made into a bloc of silken tofu to create a chrysanthemum flower.

Full account of lunch is here:
http://www.diarygrowingboy.com/2017/11/wine-y-macau-trip-day-2-german-riesling.html... More

9

Lunch at the invitation of the hotel. We were treated to a sampling of the amazing dim sum items from the kitchen, made into animal shapes.

We were also shown the skills of the two chefs who are able to make 'wensi tofu', where 105 cuts are made into a bloc of silken tofu to create a chrysanthemum flower.

Full account of lunch is here:
http://www.diarygrowingboy.com/2017/11/wine-y-macau-trip-day-2-german-riesling.html... More

9

Chef Luigi Taglienti creates a menu full of innovation and surprising combination of flavours.
He uses acidity in perfection to enhance any underlying flavours.
All of this served in an ultra cool space in an industrial part of Milano.
Worth a journey.

8

Lunch at the invitation of the hotel. We were treated to a sampling of the amazing dim sum items from the kitchen, made into animal shapes.

We were also shown the skills of the two chefs who are able to make 'wensi tofu', where 105 cuts are made into a bloc of silken tofu to create a chrysanthemum flower.

Full account of lunch is here:
http://www.diarygrowingboy.com/2017/11/wine-y-macau-trip-day-2-german-riesling.html... More

9

Steamed crystal blue shrimp dumplings in goldfish shape (藍天使蝦金魚餃)

BLOG POST: https://loustejskal.com/2017/07/20/uchu/

YOUTUBE VIDEO: https://www.youtube.com/watch?v=Bx1ylIelqF8

Once inside, I felt immediately transported to Japan. I have never been to Japan, but it’s how I think I might feel there. The decor was serene, calm and monochromatic. Upon entering the back room, the first thing I noticed was the... More

9

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