Foodle

Who would’ve thought witch restaurant with a speakeasy vibe right off Bourbon Street would feel absolutely genuine?

Cristina Quackenbush did, and she rolled her identity as a witch together with her reputation as a master of her native Filipino flavors for @tatlonola .

But now Tatlo is counting down its final days, set to close July 27.

The late-night restaurant and absinthe bar (tagline: “for the bewitched and hex curious’) has been popular, drawing a large local following.

But expenses of running the business in its current location have become untenable, the chef said. A future location elsewhere is a possibility she’s now exploring.

“Tatlo was born from a desire to create something sacred — a space that honored women, Filipino culture, spiritual curiosity and the art of gathering with intention,” the chef told me.

You have a week and change to try it in its current incarnation.

Meanwhile, her popup @milkfishnola and @kusinanola are collaborating on events, including communal kamayan dinners.

#wherenolaeats #igersneworleans #nolaeats #frenchquarter #nolafood #nolafoodie #nolalife #witchlife #absinthe #witchy #witchythings #neworleans Less

🥢𝗘𝗹𝗲𝘃𝗮𝘁𝗲𝗱 𝗖𝗮𝗻𝘁𝗼𝗻𝗲𝘀𝗲 𝗰𝗼𝗺𝗳𝗼𝗿𝘁 𝗳𝗼𝗼𝗱
🇭🇰香港のカジュアルな星付き広東料理店
… 𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
📍┆Pang’s Kitchen · 彭慶記食家
🇭🇰┆Happy Valley (Hong Kong) · 跑馬地 (香港)
👩🏻‍🍳┆Cantonese · 広東料理
🏷┆@pangskitchenhk #彭慶記 #彭慶記食家
💰┆HK$200 ~ HK$300🌞
🚊┆Happy Valley Terminus🚶🏽‍♀️2min
👣┆Casual · カジュアル
📅┆Book via Phone · 電話予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖥𝗎𝗇𝖼𝗍𝗂𝗈𝗇𝖺𝗅 · Price: $$$$

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Tucked away in Happy Valley, Pang’s Kitchen has been a neighbourhood favourite since 2001 - and it’s no surprise this family-run spot has earned itself a @michelinguide star🌟 Known for its classic Cantonese fare made with care and tradition, the kitchen continues to impress with thoughtful, consistently executed dishes💯 Our favourite dishes include their “Razor Clam” topped with crispy garlic over silky bean noodles in soy sauce, “Fried Stuffed Chicken Wings” with glutinous and “Sweet & Sour Pork with Strawberries”🍓

・👑Steamed Razor Clam
　　 豉汁粉絲蒸蟶子(HK$ 68 / piece)
・🐚Steamed Scallop
　　 豉汁粉絲蒸帶子(HK$ 68 / piece)
・🐷Sweet & Sour Pork with Strawberry
　　 士多啤梨生炒骨 (HK$ 178)
・🍗Fried Stuffed Chicken Wings
　　 炸釀雞翼(HK$ 150 / 2 pieces)

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
香港・跑馬地（ハッピーバレー）にある名店「Pang’s Kitchen（パンズ・キッチン）」は、2001年から地元で愛され続けている、ミシュラン1つ星の広東料理店🇨🇳 伝統料理に遊び心溢れるタッチを加えたアラカルトメニューが楽しめます🥰 個人的に「豉汁粉絲蒸蟶子」（醤油に浸した春雨の上にカリカリのガーリックを乗せた蒸しマテ貝）、「炸釀雞翼」（もち米を詰めた鶏手羽）と「士多啤梨生炒骨」（苺入り酢豚）はマストオーダーです✨

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 #香港美食 #香港 Less

The 14th edition of the Unplugged series at @monorestaurant saw the coming together of 2 amazing Venezuelan chefs - @rchaneton and @santiago.maztokyo of 2* @maz.tokyo! The collaboration was not only a tribute to their Latin American heritage, but also to their respective adopted hometowns with the use of Chinese and Japanese ingredients. The end result was an interesting mix of cultures with ingenious dishes such as the fish maw empanada, choclo arepa, Japanese tako with a blue foam made of spirulina algae, and the Guangdong duck served with lily bulb cooked in edible clay. We then ended the meal with a series of desserts dedicated to Theobroma cacao - served on a placemat that Chef Ricardo had specially designed for this event. Thank you to both chefs for the wonderful and enlightening meal!

Our menu:

SEA FLOOR
Hokkigai Vuelve A La Vida & Fish Maw Empanada

DESERTIC COAST
Sword Fish / Cactus / Dragon Fruit Leche de Tigre / Erizo

COLD SEAWATER
Mussels / Tumbo / Squid

ANDEAN PLATEAU
Veal Sweetbreads / Andean Tubers / Choclo Arepa

PACIFIC CURRENT
Fosforera / Langoustine / Squash

OCEAN HAZE
Octopus / Algae / Tako Liver

GUANGDONG ECO SYSTEMS
Duck Breast /Lily Bulb Huatia / Tamarillo-Mandarin Peel

THEOBROMAS
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Mono x Maz
Central, Hong Kong
#supermelHK #supermelCentral Less