Foodle

These days we’re spoilt for choice when it comes to Indian restaurants in BKK and HK. Many offer fine technique and stellar ingredients; and the most recent of these I’ve visited was the Prince and Peacock at The Magistracy, HK.

Chef Palash Mitra, who helms the restaurant, fulsomely shared the culture and heritage of his homeland and its cuisine as we tucked in.

The flavours were a rollercoaster in the nicest way—bold at times, mixed with moments of subtlety. There were familiar dishes and some I’ve never seen, but which I quickly came to appreciate— thanks to the chef’s insightful explanations.

It was Monday night but the place was packed—testimony that the cooking was indeed spot on.
#indiancuisine #hkfood #hkfoodies #hkrestaurant #hkfoodporn #hkfoodstagram #hkeat #eatstagram #food #foodporn #foodie #foodlover #foodgasm #foodstagram #foodpics

@princeandthepeacock
@chefpalashmitra
@theforksandspoons852
@blacksheeprestaurants Less

In Fukuoka, izakayas rule with a winning combo: top-notch ingredients, amazing vibes, and prices that don’t make you cry. Considering that much of the seafood found in Tokyo restaurants comes from Kyushu, dining in Fukuoka offers amazing value. 活造り (ikezukuri) - live-seafood sashimi - is a regional specialty, and I was thrilled to spot kawahagi on the menu at @itookashi0407. Plucked straight from the tank beside me (see the full progression in this carousel) - it truly doesn’t get fresher. After serving the kawahagi as sashimi with its rich, delectable liver, the chef fried up the bones and scraps as karaage. Perfection!

#fukuoka #izakaya #ikezukuri #kawahagi #japan #seafood #melindajoeiseatinganddrinking 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

📍Sukiyaki Hiyama📍 すき焼割烹 日山🏆Tabelog 3.73

David and Goliath

The dinner today is a modern-day story of David and Goliath.

Goliath is a classic finance bro - big personality, expensive designer clothes, professional wakeboarding champion. David, whose name ironically is actually David, enjoys taking photos of his walks on the beach with his shiba inu.

Every morning Goliath would come to David’s desk, flexing his wakeboarding biceps, commenting on how soft and unimpressive David’s biceps were.

One morning, David has enough and challenges Goliath - “by this time next year, my biceps will be bigger than yours”.

Goliath laughs and accepts the challenge. At stake is a big dinner at one of the finest sukiyaki restaurants in Japan. In a blow to David’s dignity, almost all the ladies hearing of this wager immediately sides with Goliath and his six-pack.

One year later, after relentless training day after day, we are at Hiyama, a legendary sukiyaki restaurant. David reaches for his sling and stone, slings it, and triumphs over Goliath…5cm bicep growth in a single year. He then takes Goliath's credit card to pay for the finest team dinner of the year.

Awesome determination, David. And gochisosama (thank you for the meal), Goliath… Less