Foodle

London 🇬🇧 With the Euros final countdown on - here’s a perfect spot to get your Malaysian fix whilst cheering on the Lionesses 🦁 🏴󠁧󠁢󠁥󠁮󠁧󠁿 ⚽️

One of our favourite casual joints - @gopalscorner - has opened its latest sites: at @markethalls Paddington!

We tried out a lot of their classic dishes- which always hit. the. spot. This included Banana Leaf Rice with fish curry 🍛 , chicken and mutton Roti Canai (fluffy paratha). Having grown up in Singapore we had to taste the Kari Laksa 🍜. All perfectly washed down with a Milo or ice tea!

Plus we loved the big screens showing the Euros Women’s - a perfect spot for Sunday’s match.

#invite

#gopalscorner #eurosfinals #weuro2025 #malaysianfood #paddingtonfood #markethalls #markethallspaddington Less

Our dinner at 3* Le Calandre was full of mesmerizing dishes starting with the refreshing Spring Al Aimo - a salad that changes with the season and has continuously evolved since its creation. Followed by the gorgeous and colorful Murrina Cappuccino with potato cream and black cuttlefish as a tribute to Venice’s glass-blowing heritage. The pasta served with earbuds can be challenging to some but definitely innovative as the crunchiness of the eggshell bits was exemplified in our eardrums. And my absolute favorite dish was the golden risotto with saffron and black licorice - a delicious dedication to “I Passi d’Oro” (The Golden Strides) statue by Roberto Barni at the Uffizi Gallery.

Our meal in pictures:

SPRING AL AIMO

NUDO E CRUDO

MURRINA CAPPUCCINO

SEA CREAM TORTELLINI WITH ASETRA ORO CAVIAR

SUONO N’UOVO

RISOTTO “PASSI D’ORO”
A variation of our saffron and licorice risotto dedicated to Roberto Barni’s sculpture at the Uffizi Gallery

VENETIAN SOFT-SHELL CRAB SANDWICH WITH BEER AND LIME

ROASTED CARROT, CELERY ROOT PUREE AND DONKEY INTINGOLO WITH RED WINE

SCORCHED BONE MARROW WITH CALAMARI CREAM, SEA URCHIN AND AMUR DAURICUS CAVIAR BRUSCHETTA

LIPSTONGUETEETHPALATE
Chocolate game 2025

See more about my dining experience in my reel 👉🏻
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3*, Le Calandre
Rubano, Italy
#supermelItaly Less

For our lunch at 1* @quadri_ristorante in Venice, 3 tasting menus were available - a seasonal menu, a caviar menu as a homage to the caviar trade taking place in Venice since the 13th century, and the Quattro Atti tasting menu as a modern take on the historic banquets at the Doge’s Palace during the Venetian Renaissance. We opted to choose a la carte dishes from the 3 tasting menus for more flexibility - favorites included the sea scallop crudo, lagoon murrina cappuccino, spaghettoni with smoked butter & caviar, and strawberry tiramisu!

Here’s we tried:

Rosemary-smoked Sea Scallop Crudo with Sea Snails & Urchins
Lagoon Murrina Cappuccino
Fried Pizza with Veal Tartare & Aromatic Herbs
Sant’erasmo Vegetable Garden

“Vapore Di Mare” Steamed Seafood with Only-salt Amur Dauricus Caviar

Spaghettoni With Smoked Butter & Amur Dauricus Caviar

Red Mullet Sandwich with Shellfish Saffron & Black Olive Sauce

Grilled Mackerel with Green Tomato Juice
Green Beans & Seaweed Tartare Sauce

Rhubarb & Elderflower Sorbets
Coffee-filled Chocolate Tortelli with Chocolate Gelato & Whisky Grattachecca
Crispy Cloud Of Zabaione
Pipe Of Strawberry Tiramisu
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1*, Ristorante Quadri
Venice, Italy
#supermelItaly Less

A love letter to the mountains, @contradabricconi not only sources from its own farmhouse but also its network of sustainable suppliers that shares the same philosophy. To further inspire more young people to discover the relationship between man and the mountains, an exclusive menu is offered for those under 30 at a lower price. Our lunch was made all the more better by the beautiful views from the restaurant along with the wonderful hospitality from the enthusiastic staff.

Our meal in pictures:

Char ceviche & tomatillo
White fish lardo
Snail skewer & garum
Egg & rabbit
Bread & butter
Bread gnocchi, onion reduction, horseradish & calfs brains
Bottoni, lovage & rue
Fusilli with red fruits and black currant oil
Trout & curry
Quail & Jerk sauce
Corn tortilla, green fig & kimchi
Cheese
Strawberries, coriander & elderflower
Black garlic ice cream, lupin coffee & Jerusalem artichokes
Black walnuts brioche

See more about my dining experience in my reel 👉🏻
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1*, Contrada Bricconi
Oltressenda Alta, Italy
#supermelItaly Less

Back at one of my favorite trattorias in Italy - @osteriamirasole near Bologna! You must try the signature here - the Tortellini with Milk Cream made not just any cream but one that is separated from the milk in the evening and set aside until the morning before being used to make the famed Parmigiano Reggiano. Another dish to try here is the Tagliatelle with Ragu Bolognese & Chicken Giblets - made in the most traditional way.

Did you know that you can stay overnight at the restaurant? They actually have 2 rooms above the dining room which are of decent size. As they are not a full fledge hotel, the check-in hours are quite specific so make sure you arrive at the right time. The next morning, we enjoyed a sweet Italian breakfast before checking out.
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Osteria del Mirasole
San Giovanni in Persiceto, Italy
#supermelItaly Less

In Senigallia 🇮🇹 for a special meal, but first a quick walk around the sea side town, tasting the best gelato in town at @brunellisenigallia, and grabbing a casual dinner at @mercatotrattoriapop - a vibrant trattoria that fuses traditional flavors with a contemporary twist.
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Mercato Trattoria Pop
Senigallia, Italy
#supermelItaly Less

Set on a beachfront overlooking the sea in Senigallia 🇮🇹 is 3* @ristoranteuliassi - home to Chef @maurouliassi and his sister @catia.uliassi who oversees the front of house. The restaurant opened 35 years ago in 1990, and was awarded its third Michelin star in the 2019 guide for Italy. Rooted in the marriage of the land and sea, the cuisine is unique with the dishes as the chef’s canvas where he plays with flavors - in particular acidity and bitterness - and textures. Diners can choose from 3 tasting menus - The Classics with iconic dishes from over the years, The Lab with the latest creations from the kitchen laboratory, and Wild Game.

Our menu:

Hazelnut wafer, rabbit liver and Kir Royal shot

Herring milkshake, anchovy, walnut and hop

Razor clam, peach blossoms, celery, razor clam sauce and Siltimur pepper oil

Escargot, wild herbs and earthy moss

Massi’s pasta with sea urchins, tangerine, juniper and shiso oil

Red shrimp, orange peel, ginger, shrimp brain and cinnamon

Sole, bergamot and lettuce homage to Piergiorgio Parini

Rimini fest
squid skewer and citronette in liquid nitrogen

Marinara marrowbone codfish tripe and celery seeds

Smoke spaghetti, clams and roasted cherry tomatoes

Wild sea bass, white wine sauce and morel mushrooms

Charcoal lamb, vanilla oil, sweet onion, cherries and hazelnuts

Predessert

Senigallia-Brest
vanilla ice cream, cold cherries and dried olives

Petit four
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3*, Uliassi
Senigallia, Italy
#supermelItaly Less

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
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Testina
Central, Hong Kong
#supermelHK #supermelCentral 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

A preview of what’s to come at Terrace Boulud in HK which will take over the space that used to be Sevva with a planned opening date of early 2026. What a pleasure to see Chef @danielboulud at Mandarin Grill in @mo_hkg! It’s been 15 years since I dined at his eponymous restaurant Daniel - back when I was working in NYC. A few weeks ago, he brought over some of his signature dishes including his iconic “chobster” for the exclusive preview - looking forward to the opening of his restaurant in HK!

Our menu:

𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲
Summer Greens Tarte on Cheddar Sable
Chicken Liver Parfait, Port-berry Gelée, Brioche Pomponette Citron, Salmon Rillettes, Caviar

𝗧𝗵𝗼𝗻 𝗮𝘂 𝗙𝗲𝗻𝗼𝘂𝗶𝗹
Yellowfin Tuna Duo, Fennel, Black Olive Socca, Tonnato Sauce

𝗙𝗹𝗲𝗶𝘀𝗰𝗵𝗻𝗮𝗰𝗸𝗮 𝗮𝘂𝘅 𝗖𝗵𝗮𝗺𝗽𝗶𝗴𝗻𝗼𝗻𝘀
Rolled Girella Pasta, Wild Mushrooms, Spinach, Comté-Époisses Emulsion

𝗧𝗿𝘂𝗶𝘁𝗲 𝗙𝘂𝗺é𝗲, 𝗖𝗿è𝗺𝗲 𝗙𝗿𝗮î𝗰𝗵𝗲 𝗮𝘂 𝗥𝗮𝗶𝗳𝗼𝗿𝘁
Cedar Grilled Trout, Horseradish Crème Fraîche, Beets, Borscht Sauce

𝗣𝗼𝘂𝗹𝗲𝘁 𝗛𝗼𝗺𝗮𝗿𝗱𝗶𝗻𝗲 𝗮.𝗸.𝗮. 𝗧𝗵𝗲 𝗖𝗵𝗼𝗯𝘀𝘁𝗲𝗿
Roasted Chicken and Lobster, Asparagus, Wild Rice, Sauce Américaine

𝗩𝗮𝗰𝗵𝗲𝗿𝗶𝗻 𝗣ê𝗰𝗵𝗲 𝗲𝘁 𝗧𝗵é 𝗡𝗼𝗶𝗿
Peach Sorbet with Black Tea Ice Cream, Meringue, Raspberry Lychee Sauce
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Mandarin Grill + Bar
Central, Hong Kong
#supermelHK #supermelCentral Less