Foodle

“We grow what we cook, we cook what we love” is the ethos of @haomabkk - Thailand’s first urban farm and zero waste Neo-Indian restaurant! Located in a quaint private house in Bangkok, Chef @deepankerkhosla is committed to sustainability with his own organic farm and water conservation system. Our meal started with cocktails and snacks in the bar area which was followed by a tour of the herb garden. The main part of the meal then commenced in the dining room where we were taken on a gastronomic journey through many different regions in India. It was a night to remember with imaginative flavors and excellent wine pairing by sommelier extraordinaire @vishvas.sidana.

The Signature Meat and Seafood menu:

Snacks
Smoked Mackerel Bati, Bombay Sandwich
Dry Aged Scallop Croustade, Raw Mango Panna

Tomato Chaat
Tomato Jam, Shorba Ice, Pickles

Tear Drop Peas
Trout Eggs, Shrimp Pickle, Nasturtium

Sea Urchin
Espuma, Fritter

Wild Caught Fish
Roe, Allepy Curry, Peanut Thecha

Lobster
Pulissery, Caviar, Ghee Roast Bao

Chicken Or The Egg
Haoma Farm Chicken, Skin Aero, Makhani Curry

Lamb
Mustard Mash, Shiso, Nihari Jus, Yakhni Pulao

Honey Rasmalai
Honey, Cottage Cheese, Saffron & Pistachio Ice Cream

Textures Of Chocolate
Cacao Sorbet, Cashew Nougat,Edible Gold

Petit four
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1*, Haoma
Bangkok, Thailand
#supermelThailand #supermelBKK Less

#淀ヤ食堂
#森小路
定期的に来ちゃう大好きなオールジャンル食堂
今回はかしわの天ぷら定食1.050円を注文
ハンバーグの誘惑に魅了されながらもかし天一択
着盆と共に震える凄すぎるボリュームに白目
けど不思議あれよあれよと胃袋の中に収納
揚げ物なのに重くなくふわふわでとっても軽快
からし醤油があってこそ完成究極のペアリング
添えられたお味噌汁で一度リセットするも
またかしわ天に手が伸びる無限に食べループ
気づけば完食満腹なのに不思議と胃もたれはゼロ
次はやっぱりハンバーグか、いや、またかし天か？
帰り道に次に来る理由がもぅ決まっちゃう
かし天lover必見胃袋をガッチリ掴まれるお店
厨房の人はどんなに忙しくてもお客の目を見て挨拶
接客の鏡どころか反射率120%の亭主が切り盛り
20250912
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🍴かしわ天ぷら定食1.050円🍴
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@yodoya.s
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淀ヤ食堂
大阪市旭区新森3丁目15-23
106-6951-1990
営業時間
ランチ 11:30～14:30
ディナー 17:00～21:00
定休日 月曜日 Less

Recommended bowl: Niboshi specialty

Sasuke serves niboshi ramen a few different ways. The recommended Seabura 'Niboshi Soba' comes with a tai (Japanese sea bream) niboshi soup also containing pork backfat, along with teuchi style wavy noodles. For those who want something richer, there is a 'Nōkō Niboshi Soba,’ which has a heavy, fishy soup and thin noodles. Also recommended is the 'Aedama,' thin noodles served without soup on a bed of tare sauce and oil, topped with fish powder, chashu and seaweed. Mix everything up and slurp, or feel free to dip the noodles tsukemen style in the remaining soup from one of the first two bowls. All noodles are homemade. Sasuke opened in this small shack-like location in 2012, however in 2019, a new flagship and concept was established on the north side of Kakegawa station. Hours are 11am-2pm. Less

Szechuan Chinese cuisine 🤤🌶️😋

1) Palace Braised Prawns with Peanut

2) Garlic Stone Pot Blue Catfish - fish filet stewed with tofu, garlic, and garlic shoots

3) Mama’s Braised Basil Eggplant Pot
~
#hungryglomad_virginia #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #foodgasm #foodgasms #goodeats #seriouseats #forkyeah #igfood #igfoods #igfoodie #igfoodies #igfoodporn #igfoodshare #foodporn #instafood #lefooding #eeeeats #foodieheaven #foodphotography #chinesefood #chinesecuisine #foodoftheday #foodobsessed Less

Arroz de marisco al sarmiento.

Mi primera visita al Restaurante Campanario en su recientemente inaugurada ubicación en San Pedro Alcántara - en el local que antes ocuparon El Relicario o 1870 - se ha convertido, de manera muy inesperada, en una despedida. Es una lástima porque el gran trabajo de Manuel Marín con pescados y mariscos, brasas y arroces al sarmiento, parecía haber encontrado una ubicación ideal para desarrollarse, pero todo ha terminado en una salida abrupta. En los restaurantes a veces no falla tanto la propuesta del cocinero como los compañeros de camino. Estaremos atentos a sus futuros proyectos. Less

10/4/2025

UMAMIHOLIC食事会

Terroir 愛と胃袋
@aitoibukuro

山梨県北杜市高根町長澤414

シェフの鈴木信作氏が八ヶ岳のオーガニック食材を使い、
2017年に移転開業した『Terroir愛と胃袋』。
店名の『Terroir愛と胃袋』は、「大切な人と一緒においしいものを食べることで
愛が育まれたらなんて素敵だろう！」という鈴木氏の想いから生まれたとのこと。
豊かな素材とそれを育てる技術者が揃う北杜市でのテロワールを
大切にしているレストランです。

野菜・川魚・放牧の畜産など、ほとんどが八ヶ岳から仕入れたものだそうです。
鈴木氏自ら八ヶ岳に入って山菜やキノコを採ったり、
鹿や鴨などを狩猟することもあるそうです。北杜市には3カ所もの湧水が
名水百選に認定され、あらゆるお酒の醸造所が揃い、野菜や魚、畜産など
食にかけても非常に豊かな地域。足を運ばないと味わえない料理は
フランス料理と日本料理の技術を取り入れたやさしさを感じる料理です。

#愛と胃袋 #umamiholic #takefumihamada #北杜市グルメ Less

This week’s @sundaytimesireland review: @soleseafoodandgrill, of which we write “Sole has just docked on a new street having doubled its footprint, added a third more staff and packaged itself up for private dining with a trio of new group spaces.

On paper it’s a clever repositioning — where South William Street was the epicentre of city centre cool ten years ago it has now jumped a street back to Drury, where Sole has rerouted its entrance.

However, we do wonder whether seafood towers, €178 caviar flights and Dom Pérignon, Krug and Cristal on ice completely jars with Drury Street’s hip, casual vibe.”

The review is already online on The Times app and website 📰 Less

Walking out of the new @taqueriascarnalito downtown on Poydras Street I already knew when I’d be back. Not the date, per se, but the circumstance.

It will be late, on the back side of a night out, when the prospect of a couple steak tacos and maybe another beer while standing at a counter, no muss, no fuss, sounds ideal.

Carnalito is the kid brother taco stand from the same people behind @tacosdelcartel . It officially opens Friday after a few test runs.

Plenty of style points here in this Fanta orange room, with disco balls and a mysterious jukebox in the back — but also true fundamentals bringing a taste of Mexico City tacos to downtown New Orleans.

Great tortillas made via nixtamalization

Gaonero steak tacos, simple and delicious

Trompo rotisseries for pork al pastor and sirloin

Beer and margs, upbeat energy, a fast, easy spot open until 1 a.m. on the weekends.

Link in my bio has the full story
#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #visitneworleans #nola #downtownnola #tacos #taco #trompo Less