Foodle

One of my favorite meals of 2025. 🙌🏻

I didn’t know what to expect before dining at @quiquecrudonyc. All I knew was that my friends @wayne.s.cheng and @noemiecarrant were taking me here as a thank-you for photographing their wedding last year. (And no, I don’t do weddings. 😄)

When we sat down, we started looking through the menu, but since Wayne is friends with @chefcosme, the Chef asked if he could just cook for us. Of course, I said yes.

What followed was an unforgettable feast. Chef Cosme began with a beautiful spread of aguachiles and tostadas, each one bright, fresh, and full of flavor. Then came the meats — a silky steak tartare, followed by two off-menu cuts: an American Wagyu and a massive NY strip that completely stole the show.

Every dish that left that tiny kitchen was exceptional. The steak alone rivaled some of the best I’ve had anywhere in the city.

Huge thanks to Chef Cosme and the entire team for the incredible hospitality and one of the most memorable meals I’ve had this year. Also huge thanks to Wayne & Noëmie for taking me here. 🫶🏻

If you haven’t been to Quique Crudo yet, make it happen. It’s a special place that deserves every bit of attention.

Swipe through to see all the deliciousness! 🍽️

1. Highlight reel
2. Aguachile verde de navajas - Cape Cod Razor Clams
3. Scallop (off menu)
4. Aguachile negro de callos de hacha - Maine live scallops
5. Nantucket bay scallops with mango
6. Ceviche de pescado - Rhode Island Fluke
7. Ceviche de langosta - Maine whole lobster, coconut, ginger, salsa macha, cilantro, cucumber, red onion
8. Aguachile negro de camaron - Gulf shrimp
9. Tostada de pulpo y camaron - Octopus, gulf shrimp
10. Tostada de jaiba - Crab
11. Tostada steak tartar
12. Mar y tierra - Seared scallop, homemade chorizo, hash potato, cashews, chipotle alioli, salsa verde
13. American Wagyu from Snake River Farm (off-menu)
14. Bone Marrow (off-menu)
15. Ensalada Cesarin
16. Chef Cosme
17. NY strip from Double R Ranch (off-menu)
18. Homemade cheese ice cream
19. Mexican chocolate ice cream
20. Pastel tres leches

#quiquecrudo #quiquecrudonyc #mexicanfood #tostada #aguachile #westvillagenyc #chefcosme Less

Finally had a chance to visit @antoyabbq! This popular #koreanbbq restaurant features a number of Korean favorites and classics, which you can try on their set 5 course menu! It’s a steal at $49.99 a person, and you’ll get to try their signature Egg Soufflé, noodle soup, bibimbap, galbi or bulgogi, and dessert! 🥩
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#ktown #prixfixe #bbqlover #egglover #souffle #banchan #kimchi #noodlesoup #spicyfood #bibimbap #beeftartare #fishroe #whiterice #galbi #bulgogi #shortribs #taiyaki #icecreamlover #meatlover Less

Powerhouse dinner by @ryogotahara_logy @chef.pam @michi_crony @ozawakazutaka tonight @logy.tw 🇹🇼🇯🇵🇹🇭 💥🔥🔥🔥 Thank you Chefs for such a wonderful meal 🙏 So great to be reunited and hang Sis @little_meg_siu_meg ❤️

#logy #taipei #6hands #collaboration #michelinstars #asias50best #damngood Less

Always in for a treat when visiting @yimorpheusmacau under the creative helm of @wong_angelo .
The golden week menu starts off with some classic Cantonese flavours then the second half of the menu has some fun European inspired twists .

Jellyfish salad | Smoked Pork Knuckle | Cuttlefish and bok choy gold coin is a lovely trio to kick off the meal with distinct textures .

Double-boiled soup | Fish Maw | Sea Coconut | Pear
follows , the soups here are always very clear and scoldingly hot .
Steamed grouper | Egg Whites | 20-year Chinese Yellow Wine , crab roe . The Japanese grouper is subtle and clean , much lighter than grouper from local waters .

Charcoal-grilled Langoustine | Eggplant | Szechuan Chili Sauce. The chilli sauce was terrific and ties the dish together .

Baked Green Lip abalone | Macanese Curry Sauce- this felt like a luxurious but homely gratin . Lovely !

Oven-roasted Pigeon | Lemongrass - signature dish for a reason !

Corn fritter and bok choy Poached with Pepper Pork Bone Broth | Bean Curd - loved the fritter !

Wagyu
Black Truffle | Crispy Rice - really fun deconstruction , the Wagyu , truffle and black pepper were turned into a chunky gravy , at the centre was a crispy rice arancini stuffed with quality egg .

Bird’s Nest
Coconut | Sago Pudding- warming dessert Less

Desde 1911 - Madrid (Spain)

@desde_1911 is one of the ultimate destinations for upscale dining in Madrid. Founded by a seafood distributor family, the beautifully decorated restaurant offers a concise menu of pre-selected dishes for guests to choose from, providing a change of pace from the tasting-menu centered approach from its peers.

The service here is extremely thoughtful and hospitable, standing out a difference maker for the place as a whole. Just like the exclusive ingredients used and the legendary cheese and dessert trolleys that must end any meal here.

The food is also an ode to the ocean and those who live off of it, demonstrating the best of what the country has to offer. But innovation is just as much present here as tradition, and the refined cooking methods utilized are bold and bled Spanish cooking with elements from Nordic, French and other cuisines.

The end results are elegant and beautiful seafood courses, one after the other, that makes any customer fall in love a little bit more with the sea and the stories behind it after each bite.

(Versão em Português nos comentários) Less

Before my visit to India, I did some digging into Chinese food in the sub-continent.

Apparently, in the late 18th century, a community of Hakka Chinese migrated to Kolkata. The cuisine they brought with them changed over time, as all diasporic cuisines do—and the result became known variously as “Chindian" fusion, Sino-Indian, and Desi-Chinese. Designed to appeal to Indian tastes, these Chinese dishes were modified by the addition of indigenous oils and sauces, and spices like coriander, ginger, garlic, and chili powder.

On my last night in Mumbai, I dined at a 80-year-old restaurant run by a 2nd-generation Chinese man. The food was recognisably Chinese; yet almost every dish was laced with a hint of earthy or pungent spiciness, and even citrusy notes. These were Chinese flavours I knew—yet not the same. And because of this sense of “familiar strangeness”, it was a food experience I won’t soon forget. Less