Foodle

Back in HK 🇭🇰 for some fantastic events - the first of which was the Chicken Nose-To-Tail & Cocktails collaboration between @testinahk x @susanjungfood x @thesavoryproject_! Each course highlighted the versatility of chicken - featuring Chef @chefxodo’s excellent cooking with inspirations from Susan’s “Kung Pao & Beyond” cookbook. Favorites included the pizza flavored chicken butts, chicken wing lollipop, and the tagliolini with chicken combs, red prawns & crispy chicken skin. The food was paired with specially curated cocktails designed for the event such as the spicy Mala Punch and the refreshing Papaya Fire. What a fun night with great food, company and drinks!

The menu:

ANTIPASTI
Chicken Liver Mousse, Cherry Jelly & Bread Chips
Chicken Butt Pizza Flavor
Chicken Heart Grilled with Parsley Green Sauce
Chicken Wing Lollipop, Garlic Anchovies & Bell Peppers Foam

SOUP
Chicken Consommé with Embryonal Eggs & Parmesan Tortellini

PASTA
Tagliolini, Chicken Combs, Red Prawns & Crispy Chicken Skin

SECONDI
Chicken Fritto Misto
Chicken Cutlet Milanese style, Garlicky Chicken Nuggets
Sides: Zucchini Flower, Cauliflower, Onion
Sauces: Lemon Mayo, Tapenade, Spicy Nduja Dipping

DOLCI
Melon Sorbet, Melon Spheres & Fresh Mint
•
Testina
Central, Hong Kong
#supermelHK #supermelCentral Less

AVANT DESSERT
Valle-oscuro cheese, white chocolate and lemon -
foie gras and chicken flan
.
FRUITS
Mango, coconut and achiote - Orange skin with its jelly - Date, yogur and ginger - Natural kiwi
.
CHOCOLATE
White chocolate, almond and elderflower - Cocoa waffle with tonka bean - Chocolate fountain
.
Next stop on our best of Spain tour was to Enigma in Barcelona where one of the most creative and innovative chefs on the planet, @enigma_albertadria Albert Adria, has created a wonderland of experimental and ground breaking food. The cooking here continues to surprise and delight and is a must visit restaurant like none other other. Highly recommended
.
Michelin Guide -⭐️
La Liste -
W50B - 34
Best Chef Awards - 2 🔪🔪🔪
OAD - 51
.
#disfrutar #Barcelonadining #SpainFineDining #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

#蒸蒸屋
#千林
おばちゃんとこがお休みの為、急遽こちらへ
平日限定日替わりランチ四川麻婆豆腐定食を注文
麻婆豆腐にチャーハン卵スープとお漬物が付属
麻婆豆腐は豆腐まで味がしっかり浸透程よい辛甘
辛めと記載だったがもぅ少し辛さが欲しいところ
炒飯はパラっと旨いハム的なピンクが良い仕事
優しすぎるくらいのトロみ卵スープは結構薄味
個人的には麻婆豆腐は白ご飯で食べたいところ
なかなかボリューミーこれで950円はめちゃ安い
メインの麻婆豆腐はジャージャー麺に変更も可能
テイクアウトだけとかかと思いきやイートイン有り
店前で売られてるお店の推しは手作り肉まん
店名は蒸蒸屋なのに蒸し物1つも食べてない私w
551より旨いと噂次回これも食べなきゃと心に誓う
食べ歩きに最適現地の味をそのまま頂ける中華店
流暢に日本語話すたぶん現地の方が切り盛り
20250703
⁡
⁡
👲平日限定日替わりランチ950円👲
・四川麻婆豆腐
・玉子スープ
・ご飯
・漬物
⁡
⁡
手作り中華肉まん 蒸蒸屋
大阪市旭区千林2-12-11
📞080-4231-9988
営業時間 10:00～18:00 Less

Recommended bowl: Ramen & kakigori

Master Matsuura-san is from Shikoku and previously worked at the Ogikubo ramen shop Futaba. He develops special relationships with each of his suppliers so that he knows exactly from where each ingredient comes. There are two types of soup base in the ramen, the first being fish based containing aji, tachiuo, katakuchi iwashi, hongare katsuobushi, kombu and chicken heads. The second soup is made using Himeko Jidori brand whole chickens from Ehime prefecture, as well as chicken feet. No MSG. Customers have the choice of shio or shoyu tare, with noodles being ordered via Mikawaya Seimen. Kakigori (Japanese shaved ice) dessert also recommended, with flavors that change seasonally. Open since 2012, with a second branch now located in Jimbōchō. Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
近松　CHIKAMATSU
FUKUOKA　

#近松
#chikamatsu
#patek_fukuoka
#一見様お断り
#紹介制
#予約困難
#予約困難店
#食べログ
#食べログゴールド
#食べログアワード
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

NEW YORK TRANSPLANT

Tasting Menu @bayridgesushikissimmee

This was the main course of their 8 course tasting menu!

Although they have a strong raw fish game most of the courses focus on Wagyu and truffles or a combination of both.

I love Wagyu and truffles, but they have dominant flavors and if overused it can become monotonous in my opinion.

The main course was the highlight of my meal hands down!

#sushi#nigiri#sashimi#omakase#kissimmee#orlandofl#japanisefood Less