Foodle

Yesemek - Gaziantep (Turkey)

@yesemekyoresel is a great restaurant that gave me the opportunity to learn more about the region’s recipes. They serve a variety of local specialties, often in small portions that allow clients to order different plates.

I had my eyes set on Yuvarlama, a regional soup that Yesemek is famous for.

It had a yogurt base, topped with a refreshing mint sauce. The yogurt was kind of watery and not as thick as I initially expected.

Beneath it, there was a combination of chickpeas, lamb and rice balls, all of which were tender and added to the overall flavor profile of the dish.

It was light and also visually appealing, with the vibrant green sauce swirling around the white soup that served as a canvas.

(Versão em Português nos comentários) Less

The day's ingredients are presented before serving. A couple notable observations:
- At many sushiya, all fish are cleaned, broken down and filleted for serving hours or maybe even days before service. Here, the smallest fish have been prepped but not fully de-boned. The larger ones have simply been de-scaled.
- No tuna, no uni, no kohada, no shrimp...but many, many shiromi. Kochi, hata, meboru, ishidai, ako, isaki - all reflecting the local waters of Setouchi and nothing else. It truly is "catch of the day".
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#sushi #sushilovers #omakase #foodporn #sushichef #foodies #eeeeeats #instagood #gourmet #japanesefood #seafood #eater #寿司 #おまかせ #鮨 #鮨スタグラム #クルメ #michelin #netashari_japan Less

For 10 years or more, I’ve known LG Han and witnessed his growth as a chef. When I ate his last menu, I saw a quantum improvement—he had brilliantly captured the essence of each dish in a way I could wholeheartedly relate to.

Now, with his newly launched menu, he’s taken another leap forward. Each dish was old and new at the same time—but not just in the trite manner of melding something traditional with something newfangled. Instead Chef Han has kept what we as Singaporeans know and love, and fully transformed it in a way that we as contemporary diners value and delight in (mainly through substitution of ingredient, complexity of technique, and optics).

As a result Han’s ‘reimaginations’ have the twang of familiarity of hawker food; his deconstructions the warmth and comfort of grandma’s cooking. He has crafted a love song to Singapore and what our cuisine means to us today. It’s powerful stuff. Bravo, chef and your team!

P.S. I don’t like prata but I’d gladly have another piece or two of Han’s version.
#michelinstarred #michelinguide #asias50best #asias50bestrestaurants #worlds50best #sgfood #sgfoodporn #sgfoodlover #sgfoodstagram #sgfoodpic #sgfoodies #sgchef #foodie #food #foodlover #foodgasm #foodporn Less

There’s a new whole roasted chicken in town but with an Indian twist at @leela.hkg! Using locally raised three yellow chicken, the chicken is marinated with chili and garam masala before being slow roasted in a traditional tandoor and served with fragrant Yunnan porcini mushrooms rice. The restaurant continues to showcase diverse regional cuisines of India and has even revived lost recipes from ancient dynasties and royal court. We had the chance to try a few dishes from this era such as the comforting Rasam fish cheek soup and the Aash-E Bawardi - a hearty beef curry with beef & lentil dumpling inspired by a 17th century Mughal recipe. Other highlights from the menu included the Goan peri peri prawn, honey sesame pork ribs, Kandhari lamb chop, and the refreshing mango mastani dessert.

Our menu:

- RASAM
- LUCKNOWI TOKRI CHAAT
- BAKED CHETTINADU DUCK SAMOSA
- GOAN PERI PERI PRAWN
- TANDOORI SHENGA CHUTNEY SQUID
- HONEY SESAME PORK RIBS
- COCONUT SEABASS
- KANDHARI LAMB CHOP
- THRISSUR CRAB CURRY
- GARLIC NAAN
- BLACK PEPPER MUSHROOM
- WHOLE ROASTED TANDOORI SPICED THREE YELLOW CHICKEN RICE
- AASH-E-BAWARDI
- MANGO MASTANI
- MASALA CHAI
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Leela
Causeway, Hong Kong
#supermelHK #supermelCWB Less

Aska
2025.08 dinner
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Meat of the night

VENISON | Venison from Millbrook with chanterelles, wild herbs and shoots

BREAD | Malted barley with butter from Kriemhild farm
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Glad to be back at「Aska」. Flawless execution and heart full hospitality. A few new dishes were really impressive. The pairing,no matter alcoholic or not, elevates the whole dining experience. One of the best Nordic restaurants in New York that should not be missed.
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#vinfox_aska @askanyc #aska #nordic #nordicfood #scandinavian #scandinavianfood #michelin #michelintwostars #michelinstarchef #michelinguide #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Among the culinary treasures of the @canavescollection, @elementssantorini at @canavesepitome shines as its gastronomic crown jewel.

Set against a mesmerizing backdrop of the Santorinian sunset, Elements is more than a restaurant — it is a culinary journey designed to captivate even the most discerning gourmets.

At the helm, Executive Chef @tasosstefatos combines international inspiration with a Greek soul, weaving storytelling into every course. Each dish unfolds in stages, balancing bold flavors with elegance, transforming dinner into an experience of artistry and emotion.

The floating Elements Experience Tables heighten the magic, pairing world-class cuisine with one of the most celebrated views on earth. Inspired by the raw beauty of Santorini’s elements — sea, sky, and volcanic energy — this is fine dining at its most unforgettable.

#elementssantorini #santorini #canavescollection #canavesoiaepitome #canavesoia #santorinihotels #finedining #theareofplating #artofplating Less

▪️Sushi Namba Yotsuya (Tokyo)
▪️Dinner Omakase (¥33,000)

Namba Yotsuya is the sister branch of the legendary Sushi Namba Hibiya. Ran by the long-time sous-chef of the original store, it is open irregularly throughout the year. If you can grab one of its 8 seats once the reservations are open online, it is a great opportunity to experience the trademark style of Namba: edomae sushi prepared with almost obsessive focus on temperature control.
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The course begins with some exceptional otsumami plates already demonstrating the chef's total mastery on heat, such as the mind-bending piece of octopus that carried the flavor and impact of a raw one but with a soft, cottony texture that can only come from expert grilling. We are then presented with the menu for the nigiri. Each piece is listed with the intended temperature of both the shari(rice)&neta(topping), a touch unique to Namba.
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Shari is around room temperature, while the neta is usually around body temperature. Fatty fish usually get warmer shari to enhance the umami impact. Throughout the course, I observed the chef send back the fish multiple times as they weren't the right temperature so Namba's approach is definitely not a gimmicky one that stays only on paper. While I don't think Namba serves especially warm shari or does anything particularly different than other top-class sushiya, it's just simply fun to be able to have the process of temperature control laid out clearly and to be able to focus on the differences in each piece.
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How does all of this reflect on the taste? Well, Namba serves some truly impressive nigiri. The shari is well balanced and does not rely on heavy sourness or akazu. The standout piece for me was the seasonal special Sanma (Pacific saury). Regarded in history as a cheap blue fish of the common, Sanma is getting more attention as of late and Namba's nigiri might just be its pinnacle. Fatty and meaty with the characteristic sardine-y blue fish taste.
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Kasugo (crimson sea bream) , Kohada (gizzard shad) , and the impactful tuna were also noteworthy. Only the saba(mackerel) did not feel up to par with the standard set by other pieces. Overall - highly recommended! Less