Foodle

Fujian cuisine @xiarestaurant ✨

- Poached conch & Yongchun vinegar -
- Black truffle, mushroom, crispy bean curb skin -
- Chicken with Chinese chive sauce -
- Hot sour soup and vinegar pork -
- Threadfin with dried radish -
- Wagyu beef brisket and quanzhou curry sauce -
- Braised luffa, pork with sweet potato -
- Handmade meat pie -
- Almond milk, egg white, almond cake -

Located @lohkah_hotel created by @yangkang1994 Less

Fujian Cuisine @xiarestaurant

- Cherry radish & Sichuan pepper -
- Poached squid & Ginger -
- Abalone & Red shallots -
- Concubine clam & Sea worm jelly -
- Threadfin, chicken soup, pickled chili -
- Red craband longya birds nest -
- Scallop, baby green plum, tomato -
- Kuruma shrimp & White asparagus -
- Braisef tofu & Red mushroom soup -
- Chilled peanut soup -

Located @lohkah_hotel created by @yangkang1994 Less

Chinese culinary finesse @wingrestaurant_hk ✨

- Geoduck, yunnan chili, bull kelp -
- Smoked eggplant, marinated vinegar -
- Chili oyster, golden crystal egg -
- Botan shrimp, chiu chow sauce -
- Baby lamb soup, more mushroom, green peas -
- Pomfret, mandarin peel, black beans -
- Fragrant chili, king crab, crispy cheung fun -

Foodtastic Experience by @chefvickycheng Less

The Dorian in Notting Hill – relaxed, precise, well curated.
A kitchen with intention. A wine list that surprises. And a service team that knows when to step back.

#TheDorian #NottingHill #LondonEats #SeriousWineList #ModernDining #UnderstatedExcellence #thechefsstories #thechefsstoriesontour Less

Dim sum lunch at @awongsw1 @a.wong_londonuk 😍
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Had an incredible lunch at A Wong the other day. They offer an extensive dim sum menu at lunch and so it’s a very good idea to visit during the day. It’s a place where you can experience refined Chinese cooking with so much depth of flavour. I’ve been coming here since they first opened and it’s nice to see lots of their iconic dishes still on the menu. The Shanghai dumplings here are some of the best you’ll find in london. Translucent skins and a delicate but flavourful warm broth packed inside. One of my favourites is the wonton with garlic, chilli oil and gooey poached yolk. An addictive plate - a perfectly balanced mix of spice and acidity with the rich gooey yolk almost emulsifying into the punchy sauce. Ordered two rounds of this it was just so delicious. That sauce goes great on the rice too. Crazy layers in this one. All of the dim sum is prepared so carefully. Nothing in there that doesn’t need to be and everything singing together for the perfect bite. The sweet and sour rib has long been a favourite of mine and still is, but this time the bbq pork crackling with prawn, plum and truffle stole the show this time. New on the menu for me was the garlic poached prawns with mung bean vermicelli and superior soy. Again, the sauce was so complex but balanced. Tender prawns and chewy vermicelli made it all the more satisfying. I pretty much ordered every single dim sum so can’t talk about them all - just go here for lunch and see for yourself. Great food, great service. Good to be back! #notoriousfoodie 🙅🏽‍♂️ Less

This image and the idea for the dish itself -- "caviar-infused crème fraîche ice cream served in a crisp, wafer-thin potato tuile shaped like an eggshell” -- were generated by ChatGPT at the prompting of the chef @grant_achatz. (The bent-spoon service piece is not too wildly different in spirit from the dozens of custom pieces that @crucialdetail_official has designed for Alinea.)

The prompt that led to this image? Achatz told ChatGPT to suggest dishes that might be created by "Jill," a 33-year-old chef from Wisconsin who has worked for Ferran Adrià, Jiro Ono and Auguste Escoffier.

@grant_achatz is one of several people I interviewed for an article on chefs who are collaborating with AI in their creative process. @jennertomaska has come up with dishes at @esme_chicago that began with images generated by @mid.journey; one was fleshed out by the ceramist @manossanas and another by the artist @pauloctavious.

When he was building @selinerestaurant in Santa Monica, @dcberan used AI imagery to help him talk to his designer about the look and feel he wanted for the interiors.

Ned Baldwin at @housemanrestaurant has had long, searching conversations with ChatGPT about the theory and practice of sausage making.

I don't get the idea that this kind of thing is widespread yet. Many chefs haven't had time to explore AI and others aren't interested. But for a few, it's become a reliable and tireless collaborator in the kitchen. More details in my article, which you can find through the link in my bio. Less

Los vinos y buena selección de coctelería.

Una cena muy agradable en La Fonda (Marbella). Ese hotel-restaurante que fue un emblema de la costa y el feudo de los Horcher en Marbella, ahora recuperado para la causa hostelera del centro histórico y con el sello de calidad y lujo de Relaix & Châteaux. La cocina viene asesorada por Jorge González Carmona, quien fuese durante años chef ejecutivo del Ritz de Madrid, que plantea una carta más bien clásica con algunos guiños más actuales. Platos bien concebidos, con algún fallo ocasional en las ejecuciones, sobre todo si hablamos de temperaturas. Cocina de ensamblaje y de bajas temperaturas que garantizan resultados pero restan algo del alma y la chispa de la inmediatez a los platos. Por lo demás, buen ambiente y servicio amable aunque algo despistado por momentos. Un lugar a conocer en el casco antiguo aún con recorrido para honrar su historia. @lafondarestaurante.marbella @lafondaheritagehotel Less

@bertuccis
Bread flying, friends yapping, Nonna over-ordering & yes, someone’s definitely taking home leftovers.
This is the kind of warm, customizable, carb-loaded chaos that feeds your stomach & your soul.
Pull up a chair. Bring the whole crew.
.
#BertuccisVibes #FamilyDinnerEnergy #phillyfoodie #eeeeeats #italiandinner #betterthanever #philly #springfield #delco Less