Foodle

If tabelog is any guide, every meal at Akakichi begins with fried tenjikudai, striped thumb-sized fish. This reminded me of tiny fried smelt that might come as an appetizer in Greece or southern Italy. Perfect with beer.
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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

King oyster mushroom, pistachio, bell pepper. At two-Michelin-starred "100/200 Kitchen" in Hamburg.
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#100200kitchen #thomasimbusch #diesaison #troisetoiles_hamburg
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy 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

One of the best meals on my brief stopover in Chengdu was Yu Zhi Lan, the 2-Michelin-starred private dining destination helmed by owner-chef Lan Guijun.

Sichuan cuisine is regarded as one of the four major cuisines of China (Lu, Chuan, Yue and Su). It dates back to antiquity, giving it one of the longest histories of any food style on record. Chef Lan is known for his updated interpretations of traditional Sichuan technique, giving his dishes a very refined and individualistic flavour.

He proudly asserts that his cuisine is based on a superior stock as base, with premium seasonal ingredients to determine the flavour. This hews closely to the tenets of The Book of Rites or 禮記, a collection of texts describing the social, ceremonial and lifestyle rites of the period, which contains the passage “鉅鑊湯，以小鼎薌脯於其中，使其湯毌減鼎，三日三夜毋絕火，而後調以醯醢。” translated as “soup was slowly boiled or braised in a tripod-vessel for 3 days, then seasoned before consuming.”

Over the course of the 2-hour dinner, Chef Lan took pains to explain every dish in detail. I learned a lot, especially about new approaches to ingredient.
#chengdufood #michelinstarchef #michelinstarrestaurant #sichuanfood #sichuancuisine #eat #food #foodlover #foodgasm #foodies #foodstagram #foodpic #foodpics #spicyfood #foodporn Less

GEN is one of the “must” visit restaurants in Penang; and Johnson Wong is its chef/owner.

From the first dish on, I was intrigued. Like most chefs his generation, Johnson champions local ingredients and flavours—but he does it his own unapologetic way!

I must admit—there were some dishes that needed a few extra bites to grasp the chef’s intentions. That’s because this chef isn’t interested in merely parroting the ‘usual’ or expected ways ingredients are dealt with. He looks at things afresh, carefully calibrates his responses, and comes up with flavours and presentations that give a sense of coming from ‘out of the box’.

‘Educating’ his fellow Malaysians to understand his own uncompromising take on modern Malaysian-centric cuisine—that takes a lot of guts.
#michelin #michelinstarchef #penangfood #penangrestaurant #penangeats #penangfoodies #eat #food #foodgasm #foodporn #foodlover #foodies #foodforlife #foodpics Less

Paris is one of my favourite cities for Vietnamese food. Today a colleague brought me to a Vietnamese restaurant featured in the LV guidebook.

Before I could inspect the menu, the lady boss came over and recommended the “tasting menu”!

We ended up with so much food I’m contemplating skipping dinner. As expected, it was really really good; and comprised both Northern and Southern cuisines. Less

Travelled more than 7 hours by train just for one lunch in Geneva. Reason? To meet the man who left quite an imprint on Chinese fine dining in Europe.

Frank Xu today helms the kitchen at Le Tsé Fung, La Réserve Geneva—the only Michelin-starred Chinese restaurant in Switzerland.
But back in the day, Xu apprenticed in Cantonese cooking in Guangzhou at the age of 13; then spent more than 20 years with the Shangri-La group, during which time he opened the chain’s Shang Palace restaurant in Paris and became its first Executive Chef.

Eleven years ago he opened his current restaurant, which remains one of the hottest tickets in Geneva.

As I ate, I was reminded of how traditional Cantonese food that used European ingredients would have tasted like in the beginning—with all its modified flavours. It was like seeing the germ of our own Singapore cuisine, and its evolution over the generations. Intriguing.
#genevaeats #genevarestaurants #michelinstarred #michelinstarrestaurant #chinesefood #eat #food #foodlover #foodgasm #foodies #foodporn #foodstagram #foodpics #foodgram Less