Foodle

Lamdre in Beijing is yet another example of the city’s unparalleled number of plant based fine dining restaurants .
In a stunning remodelled villa , we were cocooned into a private room and service was sleek and accomplished .
Inspired by a recent collab with Virgilio Martinez from Central , the current menu focuses on the variety of Chinese soils showcasing produce from Dongbei to Yunnan and everywhere in between. The style of cooking allows the produce to shine , with acidity and herbaceous notes prevalent.

My favourite dish was a an array of Yunnan produce grown in red soil , rushan cheese ( an indigenous cheese made by the Bai people ) grilled and similar to Haloumi minus the squeak , Crunchy lotus root , melon , grilled tofu and a delectable array of mushrooms . A fermented tofu dipping sauce rounded out the various textures beautifully.

River • Grape Tomato, Wild Vegetable, Lalang Grass

The tomato water was enhanced with drops of slightly bitter wild vegetables . Refreshing .

Green soil - Bamboo Shoot, Cole Flower, jasmine

Super fresh and juicy Bamboo was stuffed with preserved vegetables for an abundance of Unami .

Yellow soil • Sweet Peas, Kinome, Avocado, Amaranth Seeds.
Inside an avocado rose , peas and a broad bean puree had a luscious texture .

Yellow soil • Zucchini, Mustard Seeds, Water Chestnut, Parsley.
Zucchini flower was stuffed with water chestnuts , this had a light and nutty flavour profile .

White soil • White Fungus, Yellow Pepper, Chili
The Xinjiang chilli was smoky but mild , lovely acidity from the yellow pepper sauce .

Black soil - Kohlrabi, Nut-tree Mushroom, Pine Nuts

Kohlrabi shaped into a bun , a nutty mushroom dumpling .

Plateau • Highland Barley, Mushroom, Crispy Rice, Wainut.
The barley was prepared table side into a soft paste , a ton of ingredients in this dish that all had their moment in the sun .

An additional dish of Green onion noodles is a must order , the signature dish is adorned by quality Chinese vinegar that truly elevates this ubiquitous noodle preparation.

Rainforest - Coconut, Coconut Water, Black Sesame

A take on Cantonese glutinous dumplings with some coconut snow for texture . Less

🐟The best Italian seafood bar in Tokyo to indulge in sea urchin🐟

【StoreName、店家名稱、가게 이름】
uni Seafood

【Place、地方、장소】
1F Maison Roppongi, 4-4-4 Roppongi, Minato-ku, Tokyo
東京都港區六本木4-4-4 Maison六本木 1樓
도쿄도 미나토구 롯폰기 4-4-4 메종 롯폰기 1층

【Menu、選單、메뉴】
Fresh Uni Bowl (direct from Hokkaido): ¥6,500 (incl. tax)
Signature Uni Cream Pasta with Hokkaido Uni: ¥3,680 (incl. tax)
Rich Uni Butter Toast: ¥1,600 (incl. tax)
Premium Oyster Platter (6 pieces): ¥6,800 (incl. tax)
北海道直送生海膽蓋飯：¥6,500（含稅）
北海道直送生海膽特製海膽奶油義大利麵：¥3,680（含稅）
濃郁海膽奶油吐司：¥1,600（含稅）
頂級生蠔拼盤（6顆）：¥6,800（含稅）
홋카이도 직송 생우니 덮밥: ¥6,500 (세금 포함)
홋카이도 직송 생우니를 올린 특제 우니 크림 파스타: ¥3,680 (세금 포함)
진한 우니 버터 토스트: ¥1,600 (세금 포함)
프리미엄 오이스터 플래터 (6개): ¥6,800 (세금 포함)

Today’s feature is “uni Seafood” in Roppongi!
This spot lets you enjoy top-quality uni in a casual setting.
In addition to uni, they also offer oysters and a wide variety of fresh seafood.
Highly recommend the eye-catching platter!
If you’re a uni lover, this is the place to be!
今天要介紹的是位於六本木的「uni Seafood」！
這是一家可以輕鬆享受最高品質海膽的餐廳。
除了海膽，還有生蠔與各種新鮮海鮮可選，其中最吸睛的拼盤超推薦！
海膽控們絕對不能錯過的美味饗宴！
오늘 소개할 가게는 롯폰기에 위치한 "uni Seafood"!
편안한 분위기에서 최고급 성게를 즐길 수 있는 곳이에요.
성게 외에도 굴과 신선한 해산물이 다양하게 준비되어 있고,
특히 임팩트 넘치는 플래터는 꼭 추천하고 싶어요!
우니를 사랑하는 분이라면 꼭 방문해 보세요!

#savorjapan
#japanesefood #japantrip #Tokyofood #seaurchin #Roppongifood
#日本料理 #日本旅遊 #東京美食 #海膽 #六本木美食
#일본음식 #일본여행 #도쿄맛집 #우니 #롯폰기맛집 Less

Tabelog 4.59 🥇

Being awarded Tabelog Gold for 8 consecutive years, Sushi Saito is widely considered as the pinnacle of Edomae sushi by gourmets all over the world. Chef Takashi Saito has a unique philosophy in curating his omakase menu – he wanted to craft sushi in a balanced and delicate manner so that it is suitable for everyday consumption. Needless to say, the nigiri was crafted beautifully in terms of neta-to-shari ratio. The shari was also seasoned perfectly, bringing out a palate-pleasing Japanese rice flavor with acid as the supporting cast. Tsumami was prepared in a relatively simple manner to let the produce speak for itself.
⁡
Having dinner at Sushi Saito is like joining a private wine dinner with friends – Chef Saito’s welcoming personality and high energy will simply make everyone enjoy the meal and wine to the fullest. I sometimes visit the 2nd counter as well because his apprentices always surprised me with skills and precision. The main counter is predominantly reserved for regular customers, but seats are occasionally put on auction site which usually closes at over 400k yen per seat.
⁡
-—————⁣⁣
💴Budget: 45,000 yen⁣⁣⁣⁣ Less

Named after the owner’s daughter, @madameoliviamiami brings together French technique, Mediterranean flavors, and cherished family recipes - all in a beautiful, seed oil-free café in North Miami 🫶🏼 Trust me, you’ll love!

📍1821 NE 123rd St, North Miami, FL 33181
#AlwaysHungryMel #MiamiEats #NorthMiami #SeedOilFree #MiamiFinds Less

薪の炎が生み出す、和の新境地。

西麻布へと移転した『鈴田式』。空間が広がっただけではない。新たに炉窯を増設し、火の扱いにさらなる精度を求める環境が整った。薪の炎を自在に操るためのステージが、ここに完成したのだ。和食の世界で研鑽を積み、フレンチの技法も取り入れる田代秀人氏。その手がける料理は、和食の伝統に則りながらも、どこか大胆で革新的。すべては薪という熱源を中心に構築されており、炭火のように安定した熱ではなく、激しく燃え上がる炎の中に食材を投じることで、薪特有の香りと旨みを瞬時に閉じ込める。それが『鈴田式が提唱する「薪和食」である。

移転後の進化とは何か。

まず、炎の管理に余裕が生まれたことで、食材ごとのアプローチの解像度が上がったように思う。味付けのディテールにも変化がある。例えば、名物「椎茸の薪焼き」。これまではシンプルな薪焼きだったが、発酵させた椎茸のペーストを詰め、仕上げに古代乳製品「蘇」を削るという手法を取り入れた。結果、椎茸そのものの持つ旨味に、発酵のコクと奥行きが加わる。

そして、肉の火入れ。スペシャリテである「黒毛和牛ヒレ肉の薪焼き」は、銘柄にはこだわらず、サシの少ないA4の雌牛をセレクト。強火の直火で芯温を上げた後、近火で焼き色をつけ、さらに遠火の強火で高さを変えながら焼き上げる。ここに、新たなアプローチとして加わったのが、「発酵玉葱醬」。これまでの土佐醤油に加え、玉葱と醤油を発酵させたコク深いソースが、赤身の持つ旨みをさらに引き出しております。

その他、食べた料理のラインナップ。

「大根」雉の出汁で。ほのかな甘みと、蕗味噌のほろ苦さがアクセント。
「ズワイガニの薪焼き」足を薪で燻し、韮醤油で。薪の香りが甘さを際立たせる。
「虎河豚」白子の裏漉しと、出汁のジュレの組み合わせ。繊細な甘みが際立つ。
「帆立」揚げ物。甜醤油で。月光百合根
「カイノミの手巻き」これも薪の香りたっぷり。
「月輪熊の鍋仕立て」九条ネギとジャンボなめこを合わせた仕立て。

〆は５つ。もちろん全部。

「蟹ご飯」薪の香りが強烈！
「蟹味噌おじや」
「塩蕎麦」ナッツ香を伴った蕎麦。
「鮪漬け丼」脂たっぷり！
「鴨そぼろTKG」

そして、薪和食の世界観はデザートにまで及ぶ。「ミルクアイス」は薪の香りがたっぷりで、本来スモーキーさを増すはずの味変のウイスキーが、むしろスモーク感が減退するという逆転現象が起こります。笑　もう１つのスイーツは、「台湾カステラ」で、トリュフの蜜付き。火を制し、和食を新たなステージへと昇華させる。それが鈴田式の今。進化し続ける薪和食、その行く先を見届けたくなる一軒である。ご馳走様でした。

#鈴田式
#東京グルメ
#食べ歩き
#ミトミえもん
#tokyo Less

❤️‍🔥Ho Lee Fook x Kamcentre Roast Goose┆📍SCAA Bowling Centre ┆ 🇭🇰Causeway Bay, Hong Kong┆🥢Collaboration Dinner (HK$980 / person)

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Two Cantonese icons unite!👑 I had the pleasure of attending Part 1 of @HoLeeFookHK’s “Cantonese Cooking Collaboration Series” with the legendary “Kamcentre Roast Goose” earlier this week at SCAA🦆 A celebration of classic barbecue traditions, personal highlights included Kamcentre’s “First Cut” Char Siu and Ho Lee Fook’s “Master Stock Crispy Skin Pigeon” (hands down the best pigeon I’ve ever had!)💯 The second smoky event will take place on 6th May at “Ho Lee Fook”🌟

①, ② 🐷Char Siu Pork
　　　　 叉焼
③, ④ 🪿Roast Goose
　　　　 燒鵝皇
⑤ 🐦Master Stock Crispy Skin Pigeon, Spiced Salt
　　　煙燻脆皮滷水乳鴿
⑥ 🥟Fresh Prawn Har Gow
　　　鮮蝦餃
⑦ 🥩Black Pepper Wagyu Beef Puff
　　　黑椒和牛酥
⑧ 🐚Steamed Baby Geoduck, Glass Noodles,
　　　Aged Garlic & Soy Sauce, Spring Onion
　　　陳蒜豉油蒜蓉粉絲蒸象拔蚌仔

⑨ 🍲Fish Maw Honey Dew Chicken Soup
　　　花膠爵士湯
⑩ 🦪Pan-Fried Semi-Dried Golden Oyster
　　　香煎金蠔
⑪ 🍍Sweet & Sour Kurobuta Pork,
　　　Perfume Lemon Tea, Seasonal Fruit,
　　　Pineapple Tetris, Crispy Tea Leaves
　　　香水檸檬茶咕嚕黑豚肉
⑫ 🪷Nine-Year Old Lily Bulb, Vegetables
　　　Poached in Seafood & Chicken Stock
　　　九年百合大地魚海鮮湯浸時菜
⑬ 🍩Pandan Chinese Donut, Pistachio Sauce
　　　開心果醬配斑蘭沙翁
⑭, ⑮ 🎳Interiors

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
香港で広東料理の名店が夢のコラボを実現🔥 「Ho Lee Fook（ホー・リー・フーク）」がBBQスタイルの広東料理をテーマに「Cantonese Cooking Collaboration Series（広東料理コラボレーション・シリーズ）」の第1弾を開催しました🙌 ベニューはまさかのボーリング場内にある、隠れ家レストラン「Kamcentre Roast Goose（カムセンター・ロースト・グース）」🎳 名物のジューシーな「叉焼」やパリパリの皮と燻製の香りがたまらない「広東式ロースト鳩」などのメニューが勢揃い💓

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 #HoLeeFook #KamcentreRoastGoose #gifted Less

Hyodo Chicken - Seoul (Korea)

Korean Fried Chicken, the real KFC, is another delicacy that I was eager to try in the country. And @hyodochicken is one of the most well known chains in Seoul to try it.

Hyodo Chicken is the result of a joint effort from Michelin-starred chefs @mingleseoul and @joo.ok_shin, so you can imagine the level of perfection that goes into each piece of KFC here.

The chicken, as well as all the ingredients used, is very high quality. It is served with a perfect crispy exterior while keeping the moisture of the meat. They offer many different options, all of which were amazing, with a variety of sauces, glazes and spices. One of their signatures also included stir-fried anchovies that gave it an extra umami punch.

As a side dish, I was also particularly amazed by the sticky lotus root in a sweet-and-spicy sauce that paired perfectly with the rest of the meal and the never ending beer bottles at the table.

(Versão em Português nos comentários) Less

Our wonderful lunch at @restaurant_suhring in pictures:

Obatzda
Garden Peas
Brathering
Aal grün
Labskaus
Enleta
Scallop & White Asparagus
Sakura Trout / Fhubarb / Turnip
Bread & Butter
Wildpastete / Parsley / Pistachio
Rockfish / Leipziger Allerlei / Verbena
Lobster / Pear / Hazelnut
Duck / Green Asparagus / Vanilla
Mikan Orange / Almond / Osmanthus
Strawberry & Rose
Feines Gebäck & Omas Eierlikör

See my reel about the restaurant in my previous post! 👉🏻
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2*, Sühring
Bangkok, Thailand
#supermelThailand #supermelBKK Less