Foodle

Came back to Ming Pavilion in time for its set meal debut last evening. At HKD$988+, I would consider it definitely value-for-money. Overall, I enjoyed it.

A couple of dishes truly stood out. The squid poached in premium soy sauce was packed with flavour—belying its simple appearance. The sautéed garlic, leeks and spring onions complemented the sauce well.

The fish noodle dish from Fujian was another treat. Smoked with a light wok-hei, the springy noodles smelled attractive when served.

The highlight was the slow-cooked A4 wagyu beef chuck rib. Sweetened with caramelised onions, this dish alone was worth the trip.

Now I can’t wait to check out the set lunch tomorrow.
#hkeats #hkrestaurant #hokkiencuisine #hokkienfood #hkfoodstagram #hkfoodpic #hkfoodies #hkfoodporn #hkfoodpics #eat #food #foodlover #foodgasm #foodporn #foodofinstagram #foodpics #foodies #foodstagram Less

“‘I can eat standing up in the kitchen,’ I told @chezcalvert. I don’t usually push, but this was a special circumstance.

‘We’ll figure it out,’ he said.

I was led into the @sezannetokyo kitchen to discover a complete table setting perched on a narrow shelf by the window - standing room only, as promised. In the make-it-so manner of Captain Picard, Daniel snapped his fingers and conjured a glass of Krug, followed by a menu that lived up to the restaurant’s three Michelin stars.

I recently wrote about Sezanne’s signature charcoal-grilled fish for @nyttmag, but this kitchen counter experience is one I’d gladly repeat.

Link to full article in bio: “25 Essential Seafood Dishes in Tokyo”.

#sezannetokyo #danielcalvert #threestar #michelinstar #krug #standingdinner #captainpicard #nyttmag #melindajoeiseatinganddrinking”​​​​​​​​​​​​​​​​ Less

Seirin
2022.10 dinner
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鰻の蒲焼き丼
Unagi kabayaki donburi
自家製ミルクアイス・20年コニャック
Homemade milk ice cream, 20-year old cognac
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Located in Hamamatsu, Shizuoka,「Seirin (勢麟)」 is a culinary destination shaped by the land, the seasons, and the deeply personal philosophy of Chef Atsunari Hasebe (長谷部敦成). Rather than aligning his restaurant with rigid categories such as kaiseki or kappo, chef Hasebe refers to Seirin simply as a ”食べ物屋“ — a place that serves food. This humble designation reflects his fluid, ingredient-first approach that evolves constantly in response to nature’s rhythm.

Hasebe’s culinary style emerged from a return to the fundamentals of umami and a deep engagement with the natural abundance of Suruga Bay and the surrounding mountains. He forages wild mountain vegetables himself and crafts his menu to reflect the most vibrant ingredients of each season. In spring (April–May), when local prawns and conger eel are at their peak,「Seirin」takes on the character of a “tempura shop.” In early summer (June–July), it becomes a “pike conger shop,” and from August through October, it shifts into an “eel shop.” When blowfish begins to appear in November,「Seirin」transitions once more—this time into a “fugu shop.” This fluid, seasonal identity allows Hasebe to honor each ingredient at its peak with focus and precision.

This visit took place at the end of October, just in time to catch the tail end of eel season, along with some exceptional local matsutake mushrooms. With only eight counter seats, 「Seirin」offers more than a meal — it is a seasonal narrative composed by a chef who lives in step with the world around him.
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#vinfox_seirin #勢麟 #長谷部敦成 #静岡 #shizuoka #浜松 #hamamatsu #tabelog #食べログ #食べログ高評価 #予約困難店 #予約困難 #鰻 #うなぎ #unagi #日本料理 #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Nestled in the heart of Cham, Switzerland, The Dining Room is a Michelin-starred gem known for its refined yet welcoming atmosphere. With elegant interiors, attentive service, and exquisitely crafted dishes, it offers a fine dining experience that highlights seasonal ingredients and creative flair. A must-visit for lovers of exceptional cuisine in a serene, intimate setting.
#michelin #michelinstarred #michelinstarchef #switzerland #cham Less

Our next stop on the tour was an exclusive buyout of @ibai.donostia Ibai, a renowned restaurant in San Sebastián, celebrated for its dedication to high-quality Basque cuisine. Originally established in 1982 by chef Alicio Garro, Ibai gained acclaim for its exceptional seafood dishes and commitment to sourcing the freshest local ingredients.
In 2021, Ibai closed its doors, marking the end of an era for many culinary enthusiasts. However, in 2024, the restaurant experienced a revival under the guidance of chef @paulo_airaudo ,who sought to honor the legacy of the original establishment while infusing it with contemporary touches. The rejuvenated Ibai retains its emphasis on top-tier ingredients and traditional Basque recipes.
Beginning upstairs in the bar areas we began with some incredible tuna and a tortilla to rival the best. We then headed downstairs for an incredible meal cooked by chef @nico_baron89 Nicola Barón who really took excellent care of us. Another highlight of the tour
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Michelin Guide -⭐️
La Liste -
W50B -
Best Chef Awards -
OAD - 34 (2025 casual list)
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less