Foodle

Chef @evjordnaer x @chefvaughanmabee - when two formidable forces from different continents converged in Bangkok for the @worldgourmetfestivalbkk in @anantarasiambangkok! The duo brought over some of their most iconic dishes for the one night only event - from @restaurantjordnaer, we had delicate seafood dishes such as the bluefin otoro tart with caviar, hamachi with ponzu & wasabi, and langoustine & sakura; and from @amisfieldrestaurant, New Zealand delicacies such as the baby paua, mallard palmate, butterfish with whitebait, and more. It was great to be reunited with both chefs, and the meal was made all the more enjoyable with the company of @chefgregoireberger @comeresblog @joelhart.

The menu:

BLUEFIN OTORO, MYOGA & CAVIAR

TAKOYAKI, HOKKAIDO UNI AND OSCIETRA CAVIAR

BABY PAUA

MALLARD PALMATE

TURNIP, WILD THYME, AMISFIELD OLIVE OIL

HAMACHI, PONZU & WASABI

TRUFFLE BRIOCHE, ROCKS, PIG’S SNOUT

KING CRAB, TARRAGON AND BLUE MUSSELS SAUCE

BUTTERFISH, WHITEBAIT LANGOUSTINE & SAKURA

A LAMB’S TALE

LEATHERWOOD HONEY, MILK & POLYNESIAN VANILLA

WILD PUTANGITANGI
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Eric Vildgaard x Vaughan Mabee
Bangkok, Thailand
#supermelThailand #supermelBKK
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#bangkok #bangkokfood #bangkokfoodies #bangkokfoodie #finedining #finedininglovers #worldgourmetfestivalbangkok #worldgourmetfestival #anantarasiam #anantarasiambangkok #jordnær #amisfield #amisfieldrestaurant Less

A new addition to London’s dining landscape, @alta.london brings the soul of Northern Spain’s open-fire cooking to Kingly Court. Led by @robroycameron (previously of El Bulli and 41 Degrees), the restaurant draws inspiration from the Basque asador tradition — smoky, elemental, and ingredient-led.
The menu moves confidently between land and sea: turbot cooked over flame, aged beef, and vegetables treated with the same reverence as the protein. The room itself glows with firelight and energy — a space that feels quietly self-assured even in its early days.
A strong start for Soho’s newest arrival.
A strong cocktail list aswell.
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Michelin Guide -
La Liste -
W50B -
Best Chef Awards -
OAD -
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#AltaLondon #LondonRestaurants #SohoDining #OpenFireCooking #BasqueInspiration #LondonEats #Achefabroad Less

#御堂筋ロッヂ
#心斎橋
店内が異世界で素敵な百名店入選の老舗洋食店
今回はハンバーグステーキ定食1.800円を注文
ハンバーグは箸を入れると黄身が溢れる嬉しい細工
肉汁を存分に含む肉をライスにワンバン至福の時間
私の煮込みバーグ部門の上位に差し込む美味しさ
オシャレなサラダグラス？の器も凄くオシャレ
優しい豚汁も美味しい洋の食卓に和のサプライズ
ご飯はオカワリOKお昼から最高に旨い一膳
オードリーヘップバーンが迷い込んできそうな
店内は映画のワンシーンの様な非日常な空間
デートに絶対お勧め恋のミッション遂行スポット
味も雰囲気も文句なし百名店の名に相応しいお店
どのテーブルにも目が届く心地よい距離感な男女が切り盛り
20250920
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🍴ハンバーグステーキ定食1.800円🍴
・サラダ
・味噌汁
・ご飯(オカワリ自由)
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御堂筋ロッヂ
大阪市中央区南船場4-3-11
大阪豊田ビル B1F
📞06-6251-5064
営業時間
水～土
ランチ 11:30～15:00(L.O. 14:30)
ディナー 17:00～22:00(L.O. 21:30)
日・祝日
ランチ 11:30～15:00(L.O. 14:30)
ディナー 17:00 -～21:00(L.O. 20:30)
定休日 月・火 Less

Recommended bowl: Pink chashu

This small shop is easy to miss if you aren’t looking for it. Some vines out front with a discreet entrance. One sole master working the kitchen. The bowls have a fishy, niboshi-heavy base, with a mostly clear soup. The chashu is pink and comes in large slices. Mikawaya Seimen noodles topped with fresh bamboo shoots. This isn’t a flashy shop but it has a good reputation and a strong following amongst ramen heads. Less

This is the full tasting menu (“La Herencia”) @mita_dc where all dishes are comprised entirely of vegetables. Over the last several years, I have come to appreciate the versatility and deliciousness of vegetable-centric meals. The cooking here is very good and worth a visit if you’re looking to try plant-based cuisine that embodies Latin American flavors 🤤👏😋

TEMAZCAL

I: PRICKLY PEAR - FLOWERS - TAJIN

II: a) TEJUINO; b) CORN - PINEAPPLE - PILONCILLO - LIME; c) MASA-SHIITAKE - TAMARIND - BEETS; d) HUITLACOCHE - CORN - CHILES

OUR ROOTS

III: AREPAS I PLANTAIN - SMOKED POTATO - YUCA - CORN - WHEAT; GUASACACA - CASHEW SOUR CREAM - CHONTADURO

IV: a) YUBA - MOLE NEGRO - CELERY ROOT; b) CHOCLO ANTICUCHO - AJÍ PANCA

V: ARRACACHA - FAVA BEANS - PLANTAIN - MUSHROOM DASHI

VI: CRISPY ENOKI - AJI AMARILLO - CHAYOTE - SWEET POTATO

HISTORY

VII: LEEK - CURRY - ASPARAGUS - CILANTRO

VIII: SOBA NOODLES - EGGPLANT - BOK CHOY - HORSERADISH - PARSLEY

IX: CARABINAS - BLACK BEANS - SUERO - MOJITO

SWEET JOURNEY

X: RASPAO’ - GOOSEBERY - BIQUINHO PEPPER - CARROT CARAMEL

XI: COSECHA DE MAIZ - TORTA DE CHOCLO - MAJARETE - MASA ICE CREAM - AREPA

XII: ARTISTS - “BOTERO” COCADA - DULCE DE LECHE

@michelinguide for 2024: 🌟
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#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmetartistry #finefood #finefoods #luxuryfood #soigne #soignefood #culinaire #culinaireinspiratie #artculinaire #foodlove #foodlover #foodlovers #theartofplating #latinamerica #plantbased #vegetarian #vegan #veganfood #vegetarianfood Less