Foodle

Trying the new Autumn menu at 1* @racines.hk - a fine casual French restaurant by Chef @rdupeyre! Hailing from Nice, the restaurant is a tribute to the chef’s heritage with flavors from the Southern French and Mediterranean. The ‘Plenitude’ 9-course menu features highlights such as the beetroot with gambero, new chervil root tart, and an autumnal twist to the signature pigeon dish.

Our menu:

Racines Cereal Sourdough
Smoked Butter, Espelette, Plum Jam

Plénitude Amuse Bouche
Liver, Onion Jam, Tuna Confit

Beetroot
Gambero, Confit, Wasabi

Chervil Root
Escargot, Tart, Fig

Jerusalem Artichoke
Seabass, Binchotan, Clementine

Turnip
Pigeon, Roasted, Ginger

Taro
St Nicolas, Dumpling, Kumquat

Celeriac
Hazelnut, Ice Cream, Lime

Mignardises
Madeleine, Chocolate
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1*, Racines
Sheung Wan, Hong Kong
#supermelHK #supermelSW Less

From Bangkok to Hong Kong where two Indian restaurants @jholbkk and @leela.hkg came together to redefine the global perception of Indian gastronomy! JHOL is known for reimagining the vibrant flavors of India’s coastal states while Leela showcases the diverse regional cuisines of India with a playful flair. Favorites included the Berhampur Fried Chicken (BFC), Injipuli Pork Ribs, Tandoori Eel, and Tandoori Spiced Three Yellow Chicken. What a treat to share this meal with many prominent HK chefs on a Monday afternoon!

The menu:

PRELUDE - BY JHOL
Avocado Achu Murukku,
Dim’er Devil, Caviar

BFC - BY JHOL
Berhampur Fried Chicken,
Jhol Hot Sauce

TANDOORI SQUID - BY LEELA
Local U3 Squld, Shenga Chutney

TANDOORI EEL - BY LEELA
Tamarind, Kashmirl Chili

GHEE ROAST CRAB - BY JHOL
Kanchlpuram Idli, Coconut Chutney

INJIPULI PORK RIBS - BY JHOL
Ginger Tamarind Glaze, Pork Floss

THE FEAST - BY JHOL
ALLEPPEY PRAWN CURRY
Kappa, Ghee Rice

WINGED BEAN PORIYA

BEETROOT PACHADI

WHOLE ROASTED TANDOORI SPICED THREE YELLOW CHICKEN RICE - BY LEELA
Yunnan Porcini Mushroom Pulao

SEMIYA PAYASAM - BY JHOL
Sesame Crisp, Passion Fruit Jelly, Mango Sorbet
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Leela x JHOL
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

Meaning roots in Chinese, @genpenang tells a story of Malaysian ingredients and local flavors. Chef-owner @veryveryverybigburger2.0 draws inspirations from his childhood memories and the freshest seasonal ingredients for the tasting menu. Accompanying the menu is a pamphlet that explains all of the local ingredients on the menu with some that I’ve never heard of such as keranji (jungle raisin), melo melo (large sea snail), and buah keluak / buah kulim. Highlights included the hot soothing grouper broth to kickstart the meal, ginger flower with ming prawn, smoky mussel with chestnut, golden age cow with keranji, and melo melo with a rich egg yolk sauce.

Our menu:

Coral Grouper, Cekur, Green Peppercorn
东星斑，沙姜，青胡椒

Ming Prawn, Gingerflower, Rose
明虾，火炬薑，玫瑰

Mussel, Chestnut, Pine Needie
青口，栗子，松针

Golden Age Cow, Keranji, Cherry Radish
奶牛，橄榄子，樱桃萝卜

Corn-fed Chicken, Chicken Liver, Chamomile
粟米鸡，鸡肝，洋甘菊

Flower Crab, White Corn, Beechey Bamboo
花蟹，白玉米，吊丝球竹

Melo Melo, Just Telur, Mulberry
椰子螺，Just Telur蛋，桑葚

Marble Goby, Pandan Emorio Rice, Eucheuma
笋壳鱼，香兰胚芽米，麒麟海藻

White Strawberry, Goat Cheese, Strawberry Amazake
白草莓，山羊奶赂，草莓甘花

Buah Kulim, Buah Keluak, Gula Apong
居林果，黑果，亚答糖

Birdnest, Starfruit, Barley
燕窝，杨桃，薏米
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Gen 根
Penang, Malaysia
#supermelMalaysia Less

El Cellar de Can Roca
2023.02 dinner
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Truffle brioche filled with truffle mayonnaise (2009)
Truffle cream, egg yolk and bacon, Jerusalem artichoke (2022)
Truffle Sandwich, dry truffle meringue with truffle ice cream and truffle shavings (2022)

Appetizers on Timeline:
1986 – Restaurant opening: Poularde cannellone (2001), the famous recipe by Montse, mother of the three Roca brothers
1997 – First renovation of the restaurant at its former location: Cod brandade (1997) with spinach and pine nuts
1998 – Youngest brother Jordi joined the restaurant: Tartlet of Caesar’s mushroom with marrow and pine nuts (2013)
2007 – Move to the new location: Vegetable surf and turf, clacton mousse, cucumber, fresh and pickled seaweed, enoki, glasswort and pickle gel (2018)
2020 – Latest reform: Pig's trotters with sea cucumbers and crispy ear (2005)

Escudella baked in clay oven, vegetable aspic and truffle (2021)
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@cellercanroca #vinfox_elcellerdecanroca #ElCellerdeCanRoca #RocaBrothers #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

El Cellar de Can Roca
2023.02 dinner
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Charcoal grilled chestnut carpet, citrus, mushrooms and smoked eels (2015)
Olivada: aloreña, cordobesa, cornicabra, Kalamata and Verdial with piparra (2018)
Sea urchin with marrow foam (2012)
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Stepping into「El Celler de Can Roca」in Girona felt like walking into the heart of modern gastronomy. Founded in 1986 by the Roca brothers - Joan, Josep, and Jordi - this family-run restaurant has evolved from a humble neighborhood establishment beside their parents’ bar into one of the most influential culinary institutions in the world.

Chef Joan Roca orchestrates the kitchen with technical precision and deep emotion; Josep Roca @joseppituroca , the sommelier, curates one of the world’s most inspired and legendary wine cellars; and Jordi Roca @jordirocasan , the youngest, transforms dessert into avant-garde storytelling. Together, their harmony creates an experience that balances intellect and soul - a dialogue between memory, innovation, and place.

Twice ranked No.1 on The World’s 50 Best Restaurants List @theworlds50best and honored with three Michelin stars @michelinguide ,「El Celler de Can Roca」remains a testament to how culinary excellence can remain rooted in family, tradition, and the land of Catalonia. Every course feels like a piece of their collective dream — quietly revolutionary, deeply personal.
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@cellercanroca #vinfox_elcellerdecanroca #ElCellerdeCanRoca #RocaBrothers #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

El Cellar de Can Roca
2023.02 dinner
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The almond tree
Almond cake, candied almond, lychee, lychee granita, sake jelly, almond mochi, almond ice cream, grapefruit, amaretti, almond blossom petals, jasmine and bitter almond cloud

Old book
Cinnamon and cream reduction, toasted milk powder, earl gray tea cream, madeleine mousse, madeleine cubes, lemon jelly, lemon jam, caramelised crunch, rice paper

Mexico
Creamy white cocoa chocolate from Soconusco (Mexico), corn and tortilla chip honey
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Stepping into「El Celler de Can Roca」in Girona felt like walking into the heart of modern gastronomy. Founded in 1986 by the Roca brothers - Joan, Josep, and Jordi - this family-run restaurant has evolved from a humble neighborhood establishment beside their parents’ bar into one of the most influential culinary institutions in the world.

Chef Joan Roca orchestrates the kitchen with technical precision and deep emotion; Josep Roca @joseppituroca , the sommelier, curates one of the world’s most inspired and legendary wine cellars; and Jordi Roca @jordirocasan , the youngest, transforms dessert into avant-garde storytelling. Together, their harmony creates an experience that balances intellect and soul - a dialogue between memory, innovation, and place.

Twice ranked No.1 on The World’s 50 Best Restaurants List @theworlds50best and honored with three Michelin stars @michelinguide ,「El Celler de Can Roca」remains a testament to how culinary excellence can remain rooted in family, tradition, and the land of Catalonia. Every course feels like a piece of their collective dream — quietly revolutionary, deeply personal.
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@cellercanroca #vinfox_elcellerdecanroca #ElCellerdeCanRoca #RocaBrothers #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Azurmendi
2022.09 lunch
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THE TRUFFLE’S TABLE:
Truffled egg
Truffled meringue
Marianito
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Nestled in the hills just outside Bilbao,「Azurmendi」felt like entering a world where nature, architecture, and cuisine breathe in unison. Walking through the rooftop greenhouse and along the path overlooking the estate’s own vineyard, I immediately understood Chef Eneko Atxa’s philosophy — sustainability isn’t a concept here, it’s a way of life.

Since opening in 2005, the restaurant has earned three Michelin stars and global recognition as the World’s Most Sustainable Restaurant, while consistently appearing among The World’s 50 Best. But beyond the accolades, what stands out is the emotional clarity of Eneko’s cooking.

The progression of dishes tells a story of the Basque landscape: delicate garden bites lifted by herbs grown steps away, seafood preparations that taste like a whisper from the coast, and autumn vegetables treated with the same reverence as caviar. Each course feels alive — grounded in memory, elevated by innovation, and composed with astonishing purity.

At「Azurmendi」, luxury is not excess; it’s harmony — between land, craft, and the quiet vision of a chef deeply connected to his home.
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@azurmendi_atxa @enekoatxa #vinfox_azurmendi #Azurmendi #EnekoAtxa #basque #BasqueCuisine #bilbao #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

OCEANO PACÍFICO

A entronização dos chefes deixa na sombra aqueles que têm nas mãos o poder de elevar ou desfazer uma noite. A boa hospitalidade faz esquecer pratos menos inspirados. O contrário nunca acontece. No Ocean, a equipa de sala tem Igor Levit a tocar Brahms, enquanto Christian Thielemann dirige a Filarmónica de Viena. Nos últimos anos, raramente encontrei uma equipa com esta finesse. Nelson Marreiros e João Wiborg são tipos discretos, jogadores de equipa, cheios de classe.

Depois de anos de cozinha internacional e duas estrelas Michelin, Hans Neuner e o agora ausente Márcio Baltazar, voltaram-se para Portugal e para a diáspora. Um novo estímulo para a sua cozinha e storytelling. À procura do caminho para a terceira estrela.

O menu desta primavera foi de alto nível, técnica meticulosa, acidez corajosa. Menu mundano, de clara influência asiática, que poderia estar em qualquer fine dining holandês. Ou em Marbella. É preciso esforço para vislumbrar algum traço de cozinha portuguesa — ou da diáspora — que tanto nos insistem em contar. Provo uma longa coletânea de sucessos, a pedir depuração, cujo fio condutor é um storytelling cansado.

Onde vejo falhas, outros exultam.

Para a revista austríaca Falstaff, “Neuner is considered the best chef in Portugal” … “because he cooks more typical dishes than many of the locals.”
Não é coisa pouca.
A Falstaff prossegue, a olhar para o Portugal-dos-pequeninos com aquela visão caricatural e mente microscópica de colonizador que, entre um copo de champagne e meio frango da Guia, nos tira estatisticamente a pinta: “Home cooking was hardly valued in Portugal back then. It is thanks to Neuner that this has changed.”

No Ocean sobra em talento o que lhe falta em visão antropológica. Não é por sairmos de barco com pescadores, nem por cruzar o país de Harley, que se entende Portugal. Há vida para lá dos lugares-comuns. Aqui já se cozinhava antes do livro da Infanta. No Ocean assentará bem a terceira estrela. Mas entre capulanas, gadgets kitsch, loiças exóticas, ukuleles, balões, excesso, sobra pouco para o que sai da cozinha. A memória fica na sala. Onde a hospitalidade supera o prato. Less