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Restaurants
- Amado Fores added a new meal Dinner at Toyo Eatery at Toyo Eatery
Favorite 2024 @ramenron.ph memory! Was surreal watching Chef Tamura-san whip up our new Batchoy Ramen in the Toyo Eatery kitchen for their team, Chef Zaiyu Hasegawa, and Team Den as a post-service snack—all while they sang karaoke. Sharing our take on this iconic Negrense dish with such incredible chefs was such an honor, and hearing Chef... More
Favorite 2024 @ramenron.ph memory! Was surreal watching Chef Tamura-san whip up our new Batchoy Ramen in the Toyo Eatery kitchen for their team, Chef Zaiyu Hasegawa, and Team Den as a post-service snack—all while they sang karaoke. Sharing our take on this iconic Negrense dish with such incredible chefs was such an honor, and hearing Chef Hasegawa call it “oishii” really made our night (and year tbh)! Salamat, @jordynavarra and @maybnavarra, for the unforgettable opportunity! Less
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- Amado Fores added a new meal Dinner at Trippa - Milano at Trattoria Trippa
EPIC BEST OF THE BEST DINNER in MILAN @trippamilano featuring NOT the Chef but really THE CHEF @diegorossichef 😂😂 and also featuring the jiggliest Panna Cotta ever! Grazie Chef Diego!!
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- Amado Fores added a new meal Dinner at Trippa - Milano at Trattoria Trippa
@trippamilano = HEAVEN Best vitello tonnato in the world—perfectly sliced veal and incredible tuna sauce and also loved this unique dish with Figs, fresh ricotta, bresaola, tomatoes, olives, and almond pesto
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- Amado Fores added a new meal Dinner at Al Baretto at Al Baretto
Refreshing Sgroppino al Limone prepared tableside by a Pinay 🇵🇭 server at @albaretto_sanmarco 🇮🇹
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- Amado Fores added a new meal Dinner at Al Baretto at Al Baretto
What a fantastic restaurant! Completely packed, not an empty seat in sight, with an incredible vibe, amazing seafood, and now my personal favorite spot for celebrating anything in Milan. It’ll definitely be my first meal when I’m back too! @albaretto_sanmarco. thanks for showing me this place tito @jappy_gonzalez
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- Amado Fores added a new meal Dinner at Riccardo Camanini - Lido 84 at Lido 84
@ristorantelido84 Honey Gelato and a huge spread of sweets to end the meal!
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Leave it to @massimobottura and his @osteriafrancescana team to end their greatest hits menu with a mic drop—or in this case, a lemon drop. The iconic “Oops! I Dropped the Lemon Tart” was born when Sous Chef Kondo Takahiko accidentally dropped a tart just before service. Instead of tossing it, they embraced the moment—serving... More
Leave it to @massimobottura and his @osteriafrancescana team to end their greatest hits menu with a mic drop—or in this case, a lemon drop. The iconic “Oops! I Dropped the Lemon Tart” was born when Sous Chef Kondo Takahiko accidentally dropped a tart just before service. Instead of tossing it, they embraced the moment—serving it upside down, smashed, and rest is history! Proof that sometimes, the best creations come from happy accidents.
And for the cheese course after? Like a true madman, it was a full-on pasta course! Handmade tortellini in a rich Parmigiano Reggiano cream sauce—so delicious, but was definitely way too full by the end. Less
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- Amado Fores added a new meal Dinner at Casa Maria Luigia at Casa Maria Luigia
More @massimobottura greatest hits! One of my personal favored the Lasagna reimagined, aka The Crunchy Part of the Lasagna, from Osteria Francescana—cooked pasta turned into crisp sheets, blitzed, rolled, fried, smoked, and torched, served on the best ragù and Parmigiano cream.
Also, the Beautiful, Psychedelic Spin-Painted Veal, Not... More
More @massimobottura greatest hits! One of my personal favored the Lasagna reimagined, aka The Crunchy Part of the Lasagna, from Osteria Francescana—cooked pasta turned into crisp sheets, blitzed, rolled, fried, smoked, and torched, served on the best ragù and Parmigiano cream.
Also, the Beautiful, Psychedelic Spin-Painted Veal, Not Flame Grilled, inspired by Damien Hirst’s Spin paintings. Chianina beef filet, marinated in milk like veal, rolled in ash made from blackened vegetables, and cooked sous vide. Classic sides—potatoes, salad, veggies—are reimagined as, “psychedelic” sauces, finished with Bottura’s own balsamic vinegar. Less
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Dinner at Francescana was all about the greatest hits, starting with the iconic “Five Ages of Parmigiano Reggiano in Different Textures and Temperatures”—a masterpiece 20 years in the making. From a hot demi-soufflé made with 24-month-old Parmigiano to a delicate galette baked with 40-month-old cheese, every bite showcased the magic of time and... More
Dinner at Francescana was all about the greatest hits, starting with the iconic “Five Ages of Parmigiano Reggiano in Different Textures and Temperatures”—a masterpiece 20 years in the making. From a hot demi-soufflé made with 24-month-old Parmigiano to a delicate galette baked with 40-month-old cheese, every bite showcased the magic of time and technique. Massimo says it best: “It’s made with two ingredients: Parmigiano Reggiano and time.”
Another standout? “Riso Camouflage”—risotto layered with squid ink, porcini mushrooms, and vibrant vegetables, creating a stunning green, brown, and black palette. Truly unforgettable. Less
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- Amado Fores added a new meal Dinner at Casa Maria Luigia at Casa Maria Luigia
Been dreaming of this pasta for 5 years, and so grateful to the team at @casamarialuigia for making it happen! The holy grail of ragù—@massimobottura’s iconic Tagliatelle with Hand-Chopped Ragù, made with hand-chopped beef and time to maximize flavor. According to him, it’s the dish that made the locals of Modena feel a... More
Been dreaming of this pasta for 5 years, and so grateful to the team at @casamarialuigia for making it happen! The holy grail of ragù—@massimobottura’s iconic Tagliatelle with Hand-Chopped Ragù, made with hand-chopped beef and time to maximize flavor. According to him, it’s the dish that made the locals of Modena feel a restaurant could actually outdo their grandmothers. Definitely worth the wait! Less