Foodle

Found a wonderful supper spot in HK—Peng Leng Jeng (平靚正). This new pop-up offers casual street food (煮炒) in air-con comfort. The place is chic with great vibes. The staff is fun and the diners hip.

I nearly ordered the entire menu cos every dish was comfort food—to Hongkongers and myself.
#hkrestaurant #hkfoodie #hkfoodstagram #hkfood #hkfoodpic #hkfoodies #hkfoodporn #eatstagram #food #foodlover #foodgasm #foodies #foodofinstagram #foodporn #foodpics #foodlover Less

So fun to be back in the kitchen again, especially for a good cause. The entire proceeds of S$10k went to the Down Syndrome Association Singapore.

Three senior chefs (me included), along with chef Han LG, were roped in to present a menu of Hakka, Cantonese and Hainanese delights. The intention was to showcase to a younger audience the classic as well as nearly-forgotten recipes of these cuisines.

I had a great time mingling with chefs less than half my age—it opened my eyes to how their generation understood food and cooking.
#sgrestaurant #sgfoodie #sgfoodporn #sgfoodpic #sgfoodlover #sgfoodstagram #cookingforacause #eat #food #foodlover #foodgasm #foodies #foodforlife #foodgasm #foodstagram Less

@antopizzachicago is the viral pizza and pasta place that serves one of the best and authentic Italian food. It is the first place in chicago to serve paste in a cone.

The owner is so welcoming and food was beyond amazing. It does have some halal options and is the perfect place if you want to try some good Italian food.

Things i got to try-
Capellini Napoli
Fettuccine Alfredo
Thin crust margarita
Arancini
House made garlic bread on focaccia

I absolutely loved the focaccia, probably one of the best in terms of flavor and texture.

📍1547 W Jarvis Ave, Chicago, IL 60626

#antopizzachicago #chicagopizza #italianfood #rodgerspark #chicagorestaurants #chicagofoodscene #chicagofood #pastainacone #halalchicago Less

@eatsizzle_ is opening in the heart of Skokie with its banging sauces and mouth watering burgers. They serve variety of soft serves, signature burgers, boba, loaded fries and more.

It is zabiha halal certified by HFSAA.

My favorite was the sizzle bird burger, it was soo good that i had to get it packed for my family.

📍4853 Oakton St, Skokie, IL 60077

You can’t miss the grand opening on 29/08 at 6:00 P.M or join them today for the soft opening after 4:00 P.M.

They also have special grand opening offer where they will be giving 15% off the entire month and free soft serve and refreshers all day long on the day of grand opening.

#sizzleburger #chicagorestaurants #skokierestaurants #chicagoburger #halalburger #halalchicago #chicagofoodscene Less

[KAGA, ISHIKAWA PREF. – When I arrive at @beniyamukayu, a traditional ryokan inn on the outskirts of Kaga, Ishikawa Prefecture, Sachiko Nakamichi leads me from the airy lounge to a quiet room where co-owner and husband, Kazunari, dressed in a traditional yukata kimono and black haori jacket, welcomes me with an abbreviated tea ceremony experience.

After a stroll through the garden, I experience the property’s spa treatment - a therapeutic massage, followed by a personalized herbal therapy based on traditional herbal medicine and a constitutional questionnaire determining the best herbs for a heated compress to soothe body and mind - before a kaiseki dinner of local specialties prepared by chef Hiroaki Kaku.

Yet beneath this luxurious and serene surface lies a more complex mission. Sachiko sees ryokan — both Beniya Mukayu in particular and Japan’s traditional inns as a whole — as a vessel for sustaining an entire cultural ecosystem.

“At ryokan, which are the heart of onsen towns, local residents, farmers, fishermen, sake brewers and artisans collaborate to create a culture where the entire area welcomes travelers,” says Sachiko, 66, of Japan’s traditional omotenashi. “We see it as our responsibility to pass these traditions to the next generation.”

As international hospitality chains expand across Japan at record pace, with recently opened properties including the country’s first Waldorf Astoria in Osaka and an outpost of the Banyan Tree brand in Kyoto, some of the country’s most resilient independent inns and restaurants are proving that a counterintuitive strategy can work: deepening local roots rather than abandoning them. This approach has caught the attention of UNESCO and the Relais & Chateaux hotel association.]

For my latest in @thejapantimes, I visit two properties that encapsulate the ethos behind the new partnership between @relaischateaux and @unesco.

Link to full article:
https://www.japantimes.co.jp/life/2025/08/16/travel/ryokan-unesco-relais-chateau-sustainability/

#relaischateaux #japantravel #beniyamukayu #melindajoeiseatinganddrinking Less

Chef Hidemichi Seki spent a year explore the ingredients in Malaysia before opening @kkualalumpur. Quite a few dishes stood out during the night starting with the first signature dish - Tumeric Buds Porridge cooked in niebana style with white clam stock. Not only was the use of tumeric buds in lieu of mountain vegetables unique, but starting the meal with a hot dish instead of the usual progression from cold to hot was also intriguing. The salad of Vegetables & Herbs was fantastic - we were instructed not to mix it but instead eat from top to bottom so we can taste the salad with 2 different dressing (gooseberry miso and dill vinegar). The clean taste of the Guinea Fowl Soup with fish maw was impressive, as was the Oyster ice cream served in a rice cracker oyster shell. I learned that the Corn dish is a crowd pleaser and for good reason - every kernel had been meticulously hand-peeled to enhance its sweetness and the combination with century egg was a surprising hit. The finale with the gorgeous Nasi Ulam was definitely a highlight and the pairing with the duck soup was simply perfection. For desserts, we were in the good hands of pastry chef Elwyn Boyles who has led the pastry team for Thomas Keller’s restaurants and shaped the pastry program for Daniel Calvert at Sezanne. Both of the desserts we tried were well-balanced with a depth of flavors. And finally, the night concluded with a box of Mignardises with a variety of fun creations including a Nasi Lemak bon bon! Thank you chefs and team for the wonderful first night in Kuala Lumpur.

Our meal in pictures:

Turmeric Buds Porridge
Fig, Macadamia, Tofu
Vegetables and Herbs, Chicken Liver, Gooseberries
Guinea Fowl Soup
Abalone Soba
Coral Lobster
Eel
Oyster and Mushroom Cracker
Squid
Tiger Grouper
Tachiuo
Corn
Patin and Gao Tou Yu Tempura
Nasi Ulam, Duck Jibuni
Iced Cucumber, Green Apple, Wen Shan Bao Zhong
Gula Kabung, Pine Nuts, Shoyu Syrup, Soy Milk Bubbles
Mignardises

See more about my dining experience in my reel 👉🏻
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圭 K
Kuala Lumpur, Malaysia
#supermelMalaysia Less

One of the best parts of my journey has been watching friends achieve their dreams.

From my early days on IG, I’ve had the privilege to get to know Chef Yuu, and over time he’s become a good friend. Watching his growth has been inspiring, and I couldn’t be happier to see him now with his very own restaurant in Brooklyn.

Restaurant Yuu is more than just a place to eat. It feels like a performance, with each dish prepared right in front of you. The menu is creative, refined, and full of flavor, which has rightfully earned it a Michelin star.

I’m so proud of all that Chef Yuu has accomplished. Seeing him create something so personal and special is a joy, and I can’t wait for more people to experience it.

#RestaurantYuu #Yuu #michelinstar #finedining #tastingmenu #⭐️ Less

One of SoHo’s go-to Italian spots just leveled up.

@piccolacucinany has expanded, and I went in for a preview dinner to revisit some of their classics. From pastas to fresh seafood and bold Sicilian flavors, it’s the kind of spot that always delivers. Perfect for a laid-back night out or an Italian dinner that feels a little special.

Swipe through the carousel for a look at the new space and the dishes I tried, and keep it in mind for your next night in SoHo!

#PiccolaCucinaNY #italianfood #soho Less

I always bring friends from out of town to @genesishousenyc because the space is just that beautiful. It’s one of my favorite restaurants to show off in the city — part gallery, part sanctuary, and always impressive.

The last time I ate here was when it first opened back in November 2021. Coming back now with Chef @mincheol___shin running the kitchen was such a treat. The food is better than ever, the hospitality was wonderful, and I left already thinking about when I’d return.

Two standouts for me were the Quail Samgyetang and the Tteokgalbi. Both dishes were comforting, flavorful, and really memorable.

If you haven’t been, Genesis House is the kind of place you’ll want to keep coming back to. Swipe through for a peek at the night — and let me know if you’ve been yet, or if it’s on your list!

#genesishouse #genesishousenyc #Koreanfood #modernkorean Less

Hiro Nagoya
2022.11 lunch
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知多牛シャトーブリアンと キャビアの海苔巻き
Chita beef chateaubriand and caviar wrapped by seaweed
オーストラリアのラムチョップ
Australian lamb chop
知多牛丼
Chita beef donburi
知多牛ヘレのカレーライス
Chita beef fillet curry rice
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「Hiro Nagoya」is an invitation‑only, private‑space yakiniku restaurant west of Nagoya Castle, where owner-chef Hiro personally selects and grills top-quality Aichi‑brand beef in a personalized omakase course, all delivered with warm, engaging hospitality. The menu features various meticulously selected cuts, with particular attention to red meat. Some indulgent offerings include luxurious chateaubriand combined with caviar — all presented with exceptional care and creativity. With foundational experience in California at the famous Los Angeles yakiniku restaurant「Totoraku」(#vinfox_totoraku) enriching both his technique and menu design, the restaurant offers a refined culinary immersion that seamlessly blends artisanal gourmet grilling, superb ingredient curation, and engaging chef‑driven storytelling—within an intimate, members‑only atmosphere built on exclusivity, reputation, and unforgettable experiences
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#vinfox_hironagoya #hironagoya #名古屋 #nagoya #tabelog #食べログ #食べログ高評価 #紹介制 #予約困難店 #予約困難 #yakiniku #知多牛 #焼肉 #wagyu #nagoyafood #nagoyatravel #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less