Foodle

The cross-cultural collaboration of @ta_vie_hk x @yongfuhk brought Chef @sato.hideaki and Chef @liuzhen2019 together for a creative exchange of ingredients and techniques between French-Japanese and Ningbo cuisines. Each chef carefully selected ingredients for the other to reinterpret through their own culinary lens. The result? Surprising and harmonious creations where it was often hard to tell which dish originated from which chef. A beautiful culinary dialogue rooted in mutual respect and curiosity, this true meeting of masters delivered exceptional dishes that blended the best of both worlds.

Our menu:

雙味冬瓜咸蟹萵筍配海膽
Ningbo-style Pickled and Cooked Winter Melon with Sea Urchin, Fermented Crab, Celtuce / By Yong Fu

清蝦湯寧波冬瓜釀水滑蛋配香酥櫻花蝦
Steamed Egg Custard with Deep Fried Sakura Shrimp Ning Bo WINTER MELON in a Shrimp Broth / By Ta Vie

德國白蘆筍配蟹肉釀南瓜花
German White Asparagus with Crab-stuffed Zucchini Flower / By Yong Fu

德國白蘆筍配寧波蟶子
German White Asparagus with Ning Bo Razor Clams / By Ta Vie

酸湯茗荷煮三絲
Sour Broth with Fish Maw, Shrimp & Tofu Ribbons / By Yong Fu

法國黑豬餃配黃韭菜及竹筍
French pork “Noir de Bigorre” Dumpling with Yellow Chives and Bamboo Shoots / By Ta Vie

糟香鷹嘴豆醬豉油煎鮸魚配脆皮金針花
Soy-Glazed Pan-Fried Brown Croaker Fish with Fresh Daylily Flowers and Rice Lees Chickpea Puree / By Yong Fu

金湯洋薊百合扣鮑魚
Dried Abalone with Artichoke and Lily Bulb in Golden Premium Chicken Broth / By Yong Fu

法國珍珠雞批配黑鬆蕗
Guinea Fowl Pie with Black Truffle / By Ta Vie

北海道海膽青海苔牛油汁配自家製意粉
House-made fresh pasta with “Aonori” butter sauce topped with fresh Hokkaido uni / By Ta Vie

寧波楊梅啫喱配幕絲、雲呢拿巴伐露亞伴乳酪慕絲
Ning Bo Bayberry Compote and Mousse in Jelly, Vanilla Bavarois with Yogurt Mousse / By Ta Vie

脆皮龍井湯園
Pan fried Longin Tea Dumplings / By Yong Fu
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Ta Vie x Yong Fu
Wan Chai, Hong Kong
#supermelHK #supermelWanchai Less

Today, I visited this popular yakitori restaurant located about a 15-minute walk from Gifu Station along Yanagase Street. The previous owner has opened another restaurant in Shirogane, but this establishment is now run by his apprentice. I decided to go for the JPY 5,000 course and added a few extra skewers. Here are the details:◆ Chef's Omakase Course JPY 5,500 (tax included)* Service charge JPY 550 (tax included) ◯ = Skewers- Tsuru-murasaki Ohitashi (blanched vegetable)- White liver pâté◯ Chicken breast◯ Omi Shamo (local chicken)◯ Tsukune (chicken meatball)- Chicken thigh Yuuan-yaki (grilled)◯ Heart◯ Sori-sode (chicken wing tip)- Tulip Kara-age (fried)◯ Chicken wing◯ Genkotsu (chicken knuckle)◯ Gifu Shiitake Brothers raw shiitake mushrooms[Add] Shamo Dakimi JPY 440 (tax included)[Add] Chikankotsu JPY 330 (tax included)[Add] Nagaimo (Japanese yam) JPY 330 (tax included)[Add] Seikan (chicken liver) JPY 330 (tax included)[Add] Chouchin (chicken tail) JPY 440 (tax included)- Chicken White Soup Ramen (spiced chicken curry)- Pistachio Ice Cream◆ Ordered Drinks- Sapporo Sorachi Ace Draft Beer JPY 800 (tax included)- Mizuki Lemon Sour JPY 880 (tax included)- Black Oolong Tea JPY 440 (tax included)Duration of stay: 2 hours 40 minutesTotal payment: JPY 10,260 (including tax and service charge)------- Details -------All dishes were generously portioned and satisfying, with the offal cooked rare, making them flavorful and delicious. The chicken thigh Yuuan-yaki and tulip were particularly appreciated for the accompaniments between skewers. It would have been nice to have at least one vegetable dish.The meat dishes were rich in flavor, with each bite releasing a delightful taste. The unique strength and texture of the Shamo chicken were evident, providing a satisfying bite that was not just soft but had a nice snap.Among the chicken parts, I especially enjoyed the combined Sori and Furisode, Genkotsu, and Dakimi.The offal dishes were all exquisite! Heart, Chikankotsu, Seikan, Chouchin... these are must-tries. It was a pity that there was no white liver available. For offal lovers, the quality here is outstanding.The JPY 5,500 course allowed me to choose from four different options for the final dish. It would have been even better if they had oyakodon (chicken and egg rice bowl). After enjoying the pistachio ice cream for dessert, I felt about 90% full.It was a great meal. I'm glad I could visit this representative yakitori restaurant in Gifu. I hope to return again if the opportunity arises.*Rating at the time of visit: 3.95 Less

Sarntal Valley @alpessenz ✨

- Trout, rhubarb, barley sake, wild broccoli -
- Sourdough bread gnocchi -
- Lions mane, morels, lamb kidney, veal heart -
- Lovage, whey, ant -
- Tagliolini from leftover bread -
- Venison, game jus, larch shoots -
- Spelt, birch, raw milk -
- Rose & Blackberry -

Located @bad_schoergau created by @kirchler_matthias_chef 🙏

A lovely Sarntal Valley experience! 💚 Less

Day three of our Northern Italy tour in May brought us to the beautiful shores of Lake Garda for lunch at Esplanade.

Our original plan had been to return to the legendary Lido 84, a restaurant that has sadly now closed its doors. It leaves behind an incredible legacy and will undoubtedly be missed by so many of us who were lucky enough to experience it.

Fortunately, Esplanade proved to be a wonderful alternative. Sitting out on the terrace overlooking the lake, we enjoyed a relaxed à la carte lunch accompanied by wonderfully polished, old-school hospitality. There’s something refreshing about service that is confident without being overbearing – professional, warm and effortlessly elegant.

A long lunch, beautiful surroundings and great company. Sometimes it’s the unexpected changes that become memorable parts of the journey.

#Achefabroad #NorthernItaly #LakeGarda #Esplanade #ItalianFood Less

たぶっちゃん⁣
難波⁣
いつも行列飲みの後の〆に最適な坦々麺のお店⁣
今回もたぶっちゃん式屋台坦々麺 900円を注文⁣
スープはひき肉の味噌味が溶けだし中毒性抜群⁣
ただ辛いだけじゃなくしっかり旨みが土台⁣
麺はストレート私好みのプツッと切れる歯切れ麺⁣
ナツメグ？山椒？鼻の奥つんざくような刺激も👍⁣
どこ掬ってもひき肉現る最後までずっと旨い⁣
一度スプーンを置いてもすぐまた手が伸びちゃう⁣
ヒーハーとにもかくにもめちゃくちゃスパイシー⁣
坦々麺の経験値はまだまだ少ないけどもぅ虜⁣
そんな私でもはっきりわかる爪痕残すこの旨さ⁣
これは抜け出せないリピする人続出の大人気店⁣
明るくノリよくThe気さくな男性亭主が切り盛り⁣
20260703⁣
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🍜たぶっちゃん式屋台坦々麺900円🍜⁣
・卵50円⁣
・白ご飯150円⁣
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@tabuchi0425⁣
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たぶっちゃん⁣
大阪市中央区千日前1-6-1⁣
📞080-8532-1239⁣
営業時間 17:00～25:00⁣
定休日 日、祝 Less