Foodle

There was absolutely no way I’d refuse an invitation to the Diaoyutai State Guesthouse (釣魚台國賓館)—no matter my schedule.

With a history of more than 800 years, Diaoyutai is today a sprawling modern cluster of halls and villas, containing a lake, on the eastern side of Yuyuantan Park in Beijing.

It got its name ‘Diaoyutai’ from the fishing platform built by the Jin Emperor Zhangzong in the 12th century. Upon the emperor’s orders during the Qing Dynasty, a palace was built on nearby Yuyuantan lake, later becoming a royal garden.

This area was then expanded and the guesthouse complex built by the government of the People‘s Republic of China in 1959. During the Cultural Revolution, it was the site of the Central Cultural Revolution Group and the core location of political power in China.

Today Diaoyutai hosts and houses visiting royals, heads of states, and various dignitaries, and is a venue for diplomatic summits and meetings—similar to the Great Hall of the People at Tiananmen Square.

For the past couple of days, 10 Michelin-starred chefs from Hong Kong and me were hosted in a cross-culinary exchange with the Guesthouse’s chefs-in-residence. The chefs cooked together in the kitchen; culminating in a formal lunch served on exquisite tableware specially selected for the occasion.

I had a great time walking the Diaoyutai premises, visiting off-limits function halls glimpsed only on TV news, as well as the manicured gardens and ponds.

Such a treat!
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A beautiful lunch with exquisite dishes by @nick_rotella at @ottoemezzobombanashanghai! Two tasting menus are currently available - ROOTS which pays homage to heritage and JOURNEY which showcases flavors around the world. We had a mix of dishes from both menus with gorgeous creations such as the scampi with Thai basil bisque, baby clams with caviar, ravioli with a phenomenal leek broth, and smoked pigeon with sherry vinegar. Of course when you’re dining at Bombana, you can’t miss classics like the homemade tagliolini with white truffle and sgroppino with limoncello. The stunning sunflower dessert with pollen and passion fruit was the best way to end my trip in Shanghai!

Our menu:

CAVIALE
Superior Oscietra Caviar - Baby Clams - Lemongrass

TONNO
Bluefin Tuna - Fermented Porcini - Sour Cream - Yuzu Kosho

SCAMPO
New Zealand Scampi - Sand Chives - Thai Basil Bisque

TAGLIOLINI
Homemade Fresh Egg Pasta - Alps Butter - 36 Months Parmigiano - Natural Veal Jus - Fresh White Truffle

RAVIOLO
Sicilian Almond - Original Oscietra Caviar - Macerated Leek

PICCIONE
Smoked Pigeon - Cherry - Cinnamon - Xeres Sherry Vinegar

MANZO
Australian Wagyu Beef Tenderloin - Porcini Mushrooms
- Parsley - Fresh Black Truffle

SGROPPINO
Refreshing Ice Cream-sorbet - Limoncello - Grappa

GIRASIOLE
Original Oscietra Caviar - Pollen - Passion Fruit - Miso
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2*, 8½ Otto e Mezzo BOMBANA
Shanghai, China
#supermelChina Less

Smoked Room Dubai

“Why it deserves a place on your Dubai list: fire, precision and soul.

Because in a city built on excess, this small room still burns with honesty.”

➡️ Read the full article on the blog.
_

“Porque merece estar na sua lista do Dubai: Fogo, Precisão e Alma.

Porque uma cidade feita de excesso, esta pequena sala ainda arde com verdade.”

➡️ Leia o artigo completo no blog

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わらじや 福島店
大阪市福島区福島7-7-10
📞06-6136-6227
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Lobster Thermidor. At Michelin-starred "Glorie" in Hamburg, the à la carte restaurant inside two-starred "100/200 Kitchen".
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#lobsterthermidor #thomasimbusch #troisetoiles_hamburg @restaurant_glorie
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less