Foodle

When @jamestrees says he's bringing back old #vegas you better believe it. From the $16 sidecar and #salsburysteak to killer views, free #valet and all the #vibes @highsteaksvegas has potential to raise the bar for your off-strip #steakhouse of choice

@riovegas @jamestrees 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

A new chef took the reins of @sushisaitohk earlier this year and this is my first visit to the restaurant in the @nawataryosuke era .

Super friendly and engaging and armed with excellent English , it was a jovial and fun lunch .

The otsumami were a lovely gentle start to the meal . Fresh and zesty in season ikura , soft and unctuous Tako , first time having cubed awabi almost in a western tartare style but still retaining its traditional pairing of rice and liver sauce .
Piping hot Tachiuo was tender and soft and contrasted well with pickled radish .

The nigiri was a slow progression of Unami , some of the highlights were the chewiness of the Hirame engawa , the brine of the Kohada, the balanced fat of the Chutoro , the brightness of the Shira ebi , a killer duo of Bafun Uni and aka uni , the former is predominantly sweet , the latter vegetal and featuring seaweed notes .
The highlight was the very last bite , an off menu Sanma nigiri , chef stated that this year is the best Sanma season for a decade and based on today’s example who am I to disagree !

Full menu

Ikura
Tako
Awabi
Tatsuo

Hirame engawa
Isaki
Kisu
KOHADA
Akami
Chutoro
Otoro
Ika
Shira ebi
Bafun Uni
Aka uni
Anago
Toro uni futomaki
Sanma 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

Soft , subtle nuanced textures and flavours embodied by the dish of the night @gossy_godenya .

An abalone liver congee which prolongs the pleasure of the usual liver rice ball staple in a sushi course . Augmented by the sweet salinity of uni and the unami punch of seaweed . It is a dish you could find pleasure and comfort in on a daily basis .

The remainder of the 9 course menu continues in this mold . Superb flavour combinations that feel effortlessly natural .

Kawahagi , scallop , mushroom , spinach , whipped tofu , persimmon - harmonious creamy blend of flavours

Fig, peanut tofu , ginkgo , wild rice , salmon roe , daikon , yuzu - subtle shifts of texture and use of the salmon roe both fresh and ground into a paste for tremendous length

Ayu , fish roe , chestnut , sweet potato , matsutake , sudachi - pregnant ayu stuffed with chestnut and sweet potato which are complimentary textures and flavours . Nice acidity from the sudaichi

Sanma , turnip , myoga . Char Grilled one side , remaining juicy. Paired with liver sauce which had a good deal of bitterness , turnip greens for balance .

Kegani , eggplant , girolle , pine nuts , rice - Japanese mushroom risotto , earthy and the crab flavours give the dish a lift .

Kinki , winter melon , saltwort , maitake , fermented chilli - beautiful kinki with miso glaze , lightly spiced broth .

Somen noodles , duck , green onion - roay duck breast in clean broth

Almond brûlée and ice cream , matcha , sake - Japanese Affogato ! Less