Foodle

A vibrant celebration of Italian and Chiu Chow flavors where culinary traditions converge at the East meets West collaboration between @cyatfung of 3* @chaoshangchao_chaoyang, @umbertobombana of 3* @ottoemezzobombana_hongkong, @marinodantonio of 1* @ottoemezzobombana_macau, and @executive_pastry_chef_hin of @galaxymacau. Favorites of the night included the homemade tagliatelle with porcini, matsutake & truffle, grilled sacha beef puffs paired with pasta, and dessert with soufflé and kung fu tea ice cream!

The menu:

OYSTER
Kristal Caviar & Champagne Sauce

THREADFIN FISH
Chilled, Chaoshan Style

BLUE LOBSTER
Tofu Skin & Pork Belly

HOMEMADE TAGLIATELLE
Porcini, Japanese Matsutake & Uncinatum Truffle

SUPREME OF CHALLANS DUCK
Confit Figs & Mantua Pumpkin

GRILLED SACHA MAYURA BEEF PUFFS
Seasonal Vegetable & Mustard Seeds

CANDIED LEMON
Yuzu Jelly & Limoncello Ice Cream

CHOCOLATE KUNG FU
Pear Gel, Souffle, Kungfu Tea Ice Cream
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Otto e Mezzo Bombana x Chao Shang Chao
Cotai, Macau
#supermelMacau Less

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

“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