Foodle

Aska
2025.08 dinner
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CLAW | Gently smoked langoustine claw with wild beach rose and salted raspberry

SCALLOP | Live scallop from Cape Cod with white turnip and black current leaf.
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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

Somssi is a word that translates to "craftsmanship" in Korean, and boy was that on display here at Chef Jihun Kim’s beautiful Korean inspired chef’s table experience at @mo_mayfair . A fusion tasting menu with 7+ delicious courses and delicious wines to pair, this is London fine dining at its best! Below are some of the dishes served on the night - can’t recommend it highly enough!
- Orkney scallop with chalk stream trout, squid ink, green ganjang, red & yellow bell pepper sauce
- Lamb rack with choonjang aubergine and Ssamsang lamb jus
- Life changingly good A5 wagyu sirloin with black garlic balsamic purée and jangachi sauce
- Wild seabass with chicken skin tart, fish sauce and tapioca pearls
- Chilled soybean noodles with pine nut ice cream and winter truffle pine nut oil
- A delicious dessert that I can’t name as I clearly enjoyed the wine pairing too much!
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#foodieofinstagram #foodie #finedining #foodieheaven #koreanfood #londonfood #londonfoodblogger #londonfoodblog #londonfoodscene #londonfoodguide #londonfoodspots #foodies #foodlover #luxuryfood #chefstable #tastingmenu #eatlondon #fusionfood Less

Lunch at ⭐️⭐️⭐️ @quattropassi_nerano Quattro Passi. Fun fact, just a few weeks prior to this meal, chef @mellino.quattro.passi Antonio Mellino was terrorising me as one of the judges of a yacht chef competition that I was coerced into entering. So it was nice to make him cook for me instead this time 😅. Although Antonio is more about the warm service and being hands on in looking after the diners in the restaurant rather than the cooking these days which he leaves in the more than capable hands of his son @fabrizio_mellino Fabrizio. A lovely lunch and a rare ‘fine dining’ restaurant in this region that I would return to.
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Michelin Guide - ⭐️⭐️⭐️
La Liste - 96.50
W50B -
Best Chef Awards - Best sustainable chef award 2018
OAD -
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less

“the signature nitro ice cream trolley (c.1901) — because no Heston experience is complete without at least one moment where forensic science meets childhood dessert dreams. the theatre Instagram demands, the texture a gelato deserves, and service that morphs into illusionism. brilliant!”
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“𝘰 𝘤𝘢𝘳𝘳𝘪𝘯𝘩𝘰 𝘥𝘰𝘴 𝘨𝘦𝘭𝘢𝘥𝘰𝘴 𝘥𝘦 𝘯𝘪𝘵𝘳𝘰𝘨é𝘯𝘪𝘰 𝘭í𝘲𝘶𝘪𝘥𝘰 (𝘤.1901) — 𝘱𝘰𝘳𝘲𝘶𝘦 𝘯ã𝘰 𝘦𝘹𝘪𝘴𝘵𝘦 𝘦𝘹𝘱𝘦𝘳𝘪ê𝘯𝘤𝘪𝘢 𝘩𝘦𝘴𝘵𝘰𝘯 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘢 𝘴𝘦𝘮 𝘱𝘦𝘭𝘰 𝘮𝘦𝘯𝘰𝘴 𝘶𝘮 𝘮𝘰𝘮𝘦𝘯𝘵𝘰 𝘰𝘯𝘥𝘦 𝘢 𝘤𝘪ê𝘯𝘤𝘪𝘢 𝘧𝘰𝘳𝘦𝘯𝘴𝘦 𝘦𝘯𝘤𝘰𝘯𝘵𝘳𝘢 𝘢 𝘱𝘢𝘴𝘵𝘦𝘭𝘢𝘳𝘪𝘢 𝘪𝘯𝘧𝘢𝘯𝘵𝘪𝘭. 𝘵𝘰𝘥𝘰 𝘰 𝘵𝘦𝘢𝘵𝘳𝘰 𝘲𝘶𝘦 𝘰 𝘪𝘯𝘴𝘵𝘢𝘨𝘳𝘢𝘮 𝘦𝘹𝘪𝘨𝘦, 𝘵𝘰𝘥𝘢 𝘢 𝘵𝘦𝘹𝘵𝘶𝘳𝘢 𝘲𝘶𝘦 𝘶𝘮 𝘨𝘦𝘭𝘢𝘥𝘰 𝘮𝘦𝘳𝘦𝘤𝘦, 𝘦 𝘤𝘭𝘢𝘳𝘰 𝘰 𝘴𝘦𝘳𝘷𝘪ç𝘰 𝘵𝘳𝘢𝘯𝘴𝘧𝘰𝘳𝘮𝘢𝘥𝘰 𝘦𝘮 𝘪𝘭𝘶𝘴𝘪𝘰𝘯𝘪𝘴𝘵𝘢. 𝘮𝘶𝘪𝘵𝘰 𝘣𝘰𝘮!”

@dinnerbyhbdubai
@chefchrismalone
@hestonblumenthalobe

#mystorywithmichelin #icecream #nitrogenicecream #hestonblumenthal #dubai #atlantisthepalm #dinnerbyhestonblumenthaldubai #flavorsandsenses #foodreels Less

Há uma semana lambuzava-me com a omellete de lavagante da @a.r.a.f.a.e.l.a , cá por casa. Isso recordou-me que este post, sobre a mais famosa omellete, ficou por registar no feed - assim como muitos outros momentos da viagem de Janeiro, à Tailândia.

Pelas mãos de Jay Fai, que nos seus 78 anos não deixa todos os dias ir para trás do wok com os seus famosos óculos. Recebeu uma 🌟 Michelin e com isso o salto para o estrelato mundial — um feito raríssimo para este tipo de cozinha, já que no mundo existirão um par de estrelas michelin em restaurantes de street food.

Por cá, há quem espere até 6 horas na fila, para provar a crab omelette generosamente recheada ou os drunken noodles (os melhores que alguma vez comi!). #docaralho #thailand #bangkok #streetfood Less

鮨米島
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A relatively new place in the growing Fukuoka sushi scene, this place was one of the highlights of my year end mileage mission last year. Yoneshima-san errs on the modern style of things, especially with his otsumami creations. Nigiri is well balanced, utilising good quality fish as expected. In addition, top level service and expansive wine cellars are the cherries on top of the pie. Well priced also considering what many other shops are charging these days.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchefukuoka #kevche #グルメ #foodporn #東京グルメ #福岡 #kevchesushi #鮨 #すし #鮨米島 #米島 Less

Haven’t posted in forever, but this makes me too happy not to share. From my first visit in 2023 to their first Michelin star in 2025, @frassi_tw has always been something special. So happy to see them get the recognition they deserve. Here are some of my favorites along the way, in no particular order.

Tortellini has a special place in my heart. I took them for granted during my student days in Bologna and haven’t stopped craving them since. A classic case of the grass being greener though way more delicious. These little packets of joy are hard to come by in Taiwan so I’m incredibly grateful to @iacopofrassi for this thoughtful surprise.

Rabbit meat is deboned and braised with classic Italian soffritto and dry white wine until tender. I love that the tagliatelle is tossed in bone marrow butter, a luscious touch that perfectly balances the leanness of the rabbit. Heart and liver are included, adding boldness while arugula sauce brings a fresh, peppery lift to the dish.

Plump mussels filled with shrimp, seasoned with EVOO, lemon zest, and dried tomato. Paired with a bright Vin Jaune sauce and the rich, umami monkfish liver. Every mouthful is a moment of joy.

Super tender abalone with an airy barley koji sauce. Rich, savory ankimo mousse is balanced by sweet peas and fragrant wet garlic. A final touch of chive oil brings it all together, a beautiful marriage of sea and soil in the spring.

A fantastic bold on bold pairing by @iamwillhahahaha Bright acidity cuts through the richness of ankimo and matches well against the fermented flavors of barley koji. Fragrant herbal and tropical fruit notes accentuate the sweetness of peas and wet garlic. The savory finish echoes the deep umami of both ankimo and abalone.

(continued in comments ⬇️) Less