Foodle

Last meal in Macau happily spent @ottoemezzobombana_macau . The FOH team is bringing the vibes , @marinodantonio and his kitchen squad are nailing the classics . Its white truffle season so aroma fills the room from time to time. It’s a bittersweet occasion in the very best way .

Tuna tartare with basil emulsion is that picture perfect fine dining dish that your healthy alter ego wishes that they ate more often .
Normandy lobster is flanked by autumnal vegetables like Artichoke and my friend the salsify . The dish treats a luxury ingredient with respect but remains humble .

Truffles arrive blanketing a raviolo of egg yolk and burrata , creamy , silky , buttery and aromatic .

Why have one truffle pasta dish when you can have two, egg yolk Taglioni with Parmesan , butter and alba’s finest , gloriously simple .
I adore agnolotti and this one is a cracker with Fassone veal and iberico pork neck, the accompanying sauce is somehow sticky and light .
Fassone veal tenderloin and Aveyron lamb are beautifully treated proteins, particularly enjoyed the interplay of the acidic caponata with the unctuous lamb .
Desserts are all classics and generally are lighter and more digestible than they appear on paper which is certainly a plus . Both the tiramisu and the chestnut Monte Bianco disappeared in short order .

One thing’s for sure if you have a special occasion, celebration or even a sad farewell , the team here is guaranteed to rise to the occasion . Less

🍴Exquisite Plant-Based Buffet🍴

【StoreName、店家名稱、가게 이름】
Buffet Dining Tower Restaurant
自助餐廳 塔樓餐廳（Tower Restaurant）
뷔페 다이닝 타워 레스토랑

【Place、地方、장소】
40F, Hotel New Otani Tokyo, 4-1 Kioicho, Chiyoda-ku, Tokyo
東京都千代田區紀尾井町4-1 東京新大谷飯店 40樓
도쿄도 치요다구 기오이초 4-1, 호텔 뉴 오타니 도쿄 40층

【Menu、選單、메뉴】
TOWER RESTAURANT Dinner Buffet 120 min (Weekdays) ¥10,500 (tax included)
TOWER RESTAURANT 晚餐自助餐 120分鐘（平日）¥10,500（含稅）
TOWER RESTAURANT 디너 뷔페 120분 (평일) ¥10,500 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today’s feature is “Buffet Dining Tower Restaurant” in Tokyo!
Under the theme of “Delicious and Healthy,” you can enjoy classic hotel dishes like roast beef, along with plant-based menu items made with ingredients that are kind to your health and the environment—all in buffet style!
Located on the 40th floor of the Garden Tower, you can also enjoy a spectacular view of Tokyo and even see Mt. Fuji! A must-visit spot!
今天要介紹的是位於東京的「自助餐廳 塔樓餐廳」！
以「美味與健康」為主題，從經典的烤牛肉到使用植物性食材、兼顧美味與環境的多樣料理，都能以自助形式盡情享受！
餐廳位於花園塔40樓，能欣賞東京美景甚至遠望富士山，絕對值得一訪！
오늘 소개할 곳은 도쿄에 있는 「뷔페 다이닝 타워 레스토랑」!
‘맛과 건강’을 테마로, 로스트비프를 비롯한 호텔 정통 요리와 건강·환경을 고려한 식물성 재료 메뉴를 뷔페 스타일로 즐길 수 있어요.
가든타워 40층에서 후지산까지 보이는 도쿄의 절경도 압권! 꼭 한번 가보세요!

#savorjapan #PR
#japanesefood #japantrip #Tokyofood #HotelNewOtani #Buffet
#日本料理 #日本旅遊 #東京美食 #新大谷飯店 #自助餐
#일본음식 #일본여행 #도쿄맛집 #호텔뉴오타니 #뷔페 Less

🐷 Super Thick 400g Pork Cutlet Bowl 🐷

【StoreName、店家名稱、가게 이름】
Katsudon KOEI
炸豬排 幸榮
가츠동 코에이

【Place、地方、장소】
1F, 1-17-3 Kyobashi, Chuo-ku, Tokyo
東京都中央區京橋1-17-3 1樓
도쿄도 주오구 교바시 1-17-3 1층

【Menu、選單、메뉴】
Katsudon “Kiwami” ¥2,600 (tax included)
極上炸豬排丼 ¥2,600（含稅）
가츠동 ‘키와미(極)’ ¥2,600 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today’s feature is Katsudon KOEI in Takaracho!
Their signature “Katsudon Kiwami” is an exceptional bowl made with 400g of extra-thick, juicy premium pork loin.
The pork is slow-cooked at a low temperature, then perfectly fried for a crispy crust and tender meat!
You can even change up the flavor with the condiments on the table.
It’s a hearty and satisfying katsudon you definitely have to try!
今天要介紹的是位於寶町的「炸豬排 幸榮」！
招牌料理「極上炸豬排丼」使用400克厚實多汁的特上豬里脊肉，是極致的一碗！
低溫熟成後再慢炸的豬排，肉質柔軟、外皮酥脆！
桌上還有各種調味料可以變化口味。
份量十足、滿足感爆棚的炸豬排丼，絕對要試試看！
오늘 소개할 곳은 도쿄 타카라쵸에 있는 ‘가츠동 코에이’입니다!
시그니처 메뉴 ‘가츠동 키와미(極)’은 400g의 두툼하고 육즙 가득한 프리미엄 등심을 사용한 최고의 한 그릇이에요.
저온 조리 후 바삭하게 튀겨낸 돈까스는 부드럽고, 옷은 바삭바삭!
테이블 위의 양념으로 다양한 맛 변화를 즐길 수도 있습니다.
풍미와 양 모두 완벽한 가츠동, 꼭 한번 맛보세요!

#savorjapan
#japanesefood #japantrip #tokyogourmet #katsudon #tonkatsu
#日本料理 #日本旅遊 #東京美食 #炸豬排丼 #炸豬排
#일본음식 #일본여행 #도쿄맛집 #가츠동 #돈카츠 Less

🍴 A Must-Visit Gourmet Floor in Hokkaido 🍴

【StoreName、店家名稱、가게 이름】
COCONO SUSUKINO

【Place、地方、장소】
4F, 4-1-1 Minami 4-jo Nishi, Chuo-ku, Sapporo, Hokkaido
北海道札幌市中央區南4條西4丁目1-1 4樓
홋카이도 삿포로시 주오구 미나미 4조 니시 4초메 1-1, 4층

【Other Details、其他詳細資訊、기타 상세 정보】
Today’s feature is the 4th floor of COCONO SUSUKINO — the food area called COCONO Yokocho!
It’s a special “food entertainment” space where popular restaurants gather, offering dishes made with fresh Hokkaido ingredients and many shops opening in Hokkaido for the first time!
I introduced four restaurants in the video, but there are plenty of other amazing spots too — definitely check them out when you visit!
今天要介紹的是位於北海道「COCONO SUSUKINO」4樓的「COCONO橫丁」！
這裡聚集了使用北海道食材的餐廳以及首次進駐北海道的人氣店家，
是一個能同時體驗多樣料理與氛圍的特別「美食娛樂空間」！
影片中介紹了4家店，不過還有許多充滿魅力的餐廳等著你去發掘！
오늘 소개할 곳은 홋카이도 ‘COCONO SUSUKINO’ 4층에 위치한 ‘COCONO 요코초’입니다!
홋카이도산 식재료로 만든 요리를 즐길 수 있는 가게들과, 도내 첫 오픈한 인기 맛집들이 한자리에 모인
특별한 ‘푸드 엔터테인먼트’ 공간이에요!
영상에서는 4개의 매장을 소개했지만, 그 외에도 매력적인 음식점이 정말 많으니 꼭 가보세요!

#savorjapan #pr
#japanesefood #japantrip #hokkaidogourmet #hokkaido #susukino
#日本料理 #日本旅遊 #北海道美食 #札幌美食 #薄野
#일본음식 #일본여행 #홋카이도맛집 #삿포로맛집 #스스키노 Less

🍮Artistic Dress Pudding in Japan🍮

【StoreName、店家名稱、가게 이름】
cafe MARU

【Place、地方、장소】
1F, 2-19-23 Nagono, Nishi-ku, Nagoya, Aichi
愛知縣名古屋市西區那古野2-19-23 1樓
아이치현 나고야시 니시구 나고노 2-19-23 1F

【Menu、選單、메뉴】
Dress Pudding cafe MARU Set ¥1,650 (tax included)
禮服布丁 cafe MARU 套餐 ¥1,650（含稅）
드레스 푸딩 cafe MARU 세트 ¥1,650 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today’s feature is cafe MARU in Nagoya!
The pudding wobbles beautifully with a delightfully firm texture, perfectly balanced sweetness, and an incredible pairing with kuromitsu (brown sugar syrup).
When you pour the syrup, it slowly spreads like a work of art — truly mesmerizing!
Don’t miss this one-of-a-kind dessert experience in Nagoya!
今天要介紹的是位於名古屋的「cafe MARU」！
布丁Q彈柔滑，甜度恰到好處，搭配黑糖蜜的風味更是絕配！
當黑糖蜜慢慢流下時，如同藝術品般的畫面讓人目不轉睛。
來名古屋時一定要親自體驗這份甜點的美味！
오늘 소개할 곳은 나고야에 있는 ‘cafe MARU’입니다!
탱글탱글한 식감의 푸딩은 적당한 단맛과 흑당시럽의 조화가 완벽해요.
흑당시럽을 천천히 부으면 퍼져나가는 모습이 마치 예술작품 같아요!
나고야에서 꼭 한 번 맛봐야 할 디저트예요.

#savorjapan
#japanesefood #japantrip #aichigourmet #aichi #pudding
#日本料理 #日本旅遊 #愛知美食 #愛知 #布丁
#일본음식 #일본여행 #아이치맛집 #아이치 #푸딩 Less

WHAT IS LUXURY TODAY?

There was a time when fine dining meant rarity — and grace.
Caviar was a privilege, truffles a season, service an art form.

Now, Beluga caviar comes from tank-fed sturgeons raised somewhere between Shanghai and a spreadsheet. Tartufo bianco d’Alba has become a global franchise of confusion — unearthed in Croatia, Bulgaria, Albania, or Australia, and still proudly misnamed after a small Italian town where most locals haven’t seen the real thing in years. Australian white truffles in July? Yes, indeed, not sustainability at its finest.

Since COVID, restaurants can no longer attract the kind of people who made service an art. The dining room has been losing its theatre, its tension, its pulse. Even in the three-star Michelin restaurants, hospitality now feels algorithmic — a polite choreography performed by the well-intentioned, the underpaid, and the untrained.

There’s a nagging thought behind all this polish: the band keeps playing while the boat sinks. Hordes of nouveau-riche diners roar with delight, spooning caviar over their eggs and truffle over their carabineiro. Chefs and restaurateurs whisper in denial, pretending nothing has changed. The new luxury isn’t what it claims to be — it’s the illusion that the show goes on.

And yet, sometimes, truth finds its way back to the table. As summer slowly came to an end, I was fortunate to have Sebastian Frank at my table — explaining and preparing his iconic dish Walk Through My Garden. A Gargouillou-inspired composition: seasonal, dynamic, transcendental. Everything alive, everything sprouting.

“What grows together, goes together,” he said. An ever-changing selection of fruits, vegetables and herbs from his own garden in Pankow, just north of Berlin — picked by the chef himself and served with an emulsion of egg yolks laid that same morning by his hens.

This is luxury: time, rarity, and meaning.
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#maiakovskiinberlin
@restauranthorvathberlin
@sebastian_frank_horvath Less

🌹 𝗔 𝘁𝗮𝘀𝘁𝗲 𝗼𝗳 𝗕𝗼𝗺𝗯𝗮𝘆 𝗳𝗼𝗿 𝗯𝗿𝗲𝗮𝗸𝗳𝗮𝘀𝘁 𝗶𝗻 𝗟𝗼𝗻𝗱𝗼𝗻
🍛ロンドンで味わう、ムンバイ風の朝ご飯
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆Dishoom
🇬🇧┆Multiple Locations
👩🏻‍🍳┆Bombay Comfort Food · ムンバイ料理
🏷┆@dishoom #dishoom
💰┆£15~£20🌞
👣┆Casual · カジュアル
📅┆Book Online, Walk-In · オンライン予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗅𝗅𝖾𝗇𝗍 · Vibe: 𝖡𝗂𝗀 𝖡𝗈𝗑 · Price: £££

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

There’s something magical about starting the day at @dishoom🪄

The star is, of course, their 𝗡𝗮𝗮𝗻 𝗥𝗼𝗹𝗹𝘀 - each one baked fresh by hand in the tandoor, then layered with cream cheese, tomato-chilli jam and fresh coriander, and wrapped around your choice of filling (I always opt for the 𝗦𝗮𝘂𝘀𝗮𝗴𝗲 & 𝗘𝗴𝗴 𝗡𝗮𝗮𝗻 𝗥𝗼𝗹𝗹)🫓

Another must-try is the 𝗞𝗲𝗷𝗿𝗶𝘄𝗮𝗹 - two fried eggs on chilli cheese toast🌶️ A modern classic from Mumbai’s Willingdon Club, and a complete flavour bomb💣

To drink, I can’t resist their bottomless 𝗛𝗼𝘂𝘀𝗲 𝗖𝗵𝗮𝗶 - sweet, spiced, warming, and made the traditional way🫖 For something more filling, the 𝗕𝗿𝗲𝗮𝗸𝗳𝗮𝘀𝘁 𝗟𝗮𝘀𝘀𝗶 with yoghurt, banana, mango and oats is another favourite🍌

I usually visit their 𝗞𝗲𝗻𝘀𝗶𝗻𝗴𝘁𝗼𝗻 branch; online bookings are available, but for weekday breakfasts, you can usually just walk in🍴 Perfect if you’re craving a cosy, indulgent start to the day🤭

・🍳Sausage & Egg Naan Roll (£13.20)
・🍞Kejriwal (£12.20)
・🍌Breakfast Lassi (£6.90)
・☕️House Chai (£4.70)

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

ロンドンへ里帰りする度に必ず訪れる「Dishoom（ディシューム）」のブレックファスト🧚

看板メニューの「Naan Roll（ナンロール）」はタンドールで一枚ずつ丁寧に焼いたナンに、クリームチーズ・トマトチリジャム・パクチーを重ね、卵などを包み込んだ絶品💯 個人的には「Sausage & Egg Naan Roll（ソーセージと卵版）」がオススメです👑

もう一つ外せないのが「Kejriwal（ケジリワル）」🍳 チーズトーストの上に目玉焼きと唐辛子を乗せた、ムンバイ発のモダンクラシック🌶️ 一度食べたら病みつきになる濃厚な味わいです🥰

ドリンクは甘くスパイスが効いている、おかわり無料の「House Chai（ハウスチャイ）」がマストオーダー🔥 普段はKensington店に行きますが、平日朝なら予約なしでも入れることが多いです🫶

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_london #tokyohalfie_ロンドン Less

Taberna San Mamés - Madrid (Spain)

Tripe is a versatile ingredient used in many cuisines. In Brazil for instance, one of my favorite recipes is dobradinha, a rich tripe stew made with tripe and beans that comes from our Portuguese heritage. But many countries have their own take and make tripe the centerpiece of a local specialty.

Madrid’s stewed tripe dish, Callos a la Madrileña, takes things to the next level. It is slowly cooked for hours in a mix of onion, garlic, paprika and other spices that go along with the likes of chorizo, morcilla and potentially other fatty meats for added richness.

My first time trying it was at Taberna San Mamés, a casual family-run restaurant in the Spanish capital. It was packed with flavor and collagen, with a thick and rich broth and a delicate smoky touch.

It was the type of dish that instantly made me imagine how good it would taste the following day, instigating me to try it at home just to leave it overnight in the fridge.

(Versão em Português nos comentários) Less

Chef Manav Tuli of Leela HK never fails to amaze me with his talent. He especially shines when collaborating with chefs of other cuisines; because he seems to seamlessly incorporate their style into his.

This time around, Manav flew to Penang to cook with local star, Chef Su Kim Hock of Au Jardin.

The bulk of the evening’s menu belonged to Chef Manav; but the chemistry between the two flowed like vintage champagne.

There were Indian inflections as well as Pan-Asian leanings (a Penang trait) in the dishes. If it all sounds overly ambitious, fear not. The flavours were well balanced—while still retaining boldness and spiciness.

Bravo to you both—chefs Manav and Kim Hock.
#chef #restaurant #penangeats #penangfoodie #food #foodlover #foodgasm #foodies #foodislove #foodporn #foodpics #foodlovers #foodstagram #foodoftheday Less