Foodle

Dinner at @74dukemayfair 🤝🏽🇫🇷
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There are only a couple restaurants in London I can think of that ooze the New York style dinner vibe, and 74 Duke is one of them. Dim lighting, a bustling bar and waiters wearing sleek white blazers - it all works together to create an intimate and refined experience. It’s a a French-forward menu with lots of bistro classics like steak au poivre and that classic Parisian rigatoni with morels. For me, these were the favourites. The rigatoni was chewy and al dente with nice ridges to cling to the sauce. The sauce, well seasoned and rich but not over reduced and sticky. It flowed but lightly coated each piece and the morels soaked it up like a sponge. Delicious. The steakau poivre was nicely cooked, medium for the filet and with only a dash of cream for the sauce. I find alot of restaurants add too much and it softens the spice alot. This one was good. For starters, the white asparagus with summer truffle cream hit the spot - chilled, nicely cooked and still maintaining some bite. Sea bream carpaccio and tuna crudo were tasty too. There were a few dishes that weren’t quite as good though, but they have just opened so I expect the issues to be ironed out pretty quickly - the burger I think is still being tweaked + the harrissa pasta and king shrimp for me needed some polish. One thing that ticked the boxes was the desserts. The house baked cookies with banana ice cream were knockout. Warm, thin and chewy with a little sea salt and perfectly melted chocolate chips. Can see this place becoming a bit of a spot pretty quickly.. #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #pasta #steak #steakaupoivre #french #frenchfood #bistro #brasserie #finedining #mayfair Less

Lunch at @khanomkroklondon in @boroughmarket

Craving real Thai street food in London?
Khanom Krok in Borough Market is the spot.
I tried their king prawn Pad Thai, beef panang curry with sticky rice, and my favourite Thai dessert coconut sticky rice with fresh mango! The Pad Thai was excellent, massive prawns and tasted amazing.
The beef panang curry was delicious, and the coconut sticky rice and mango was the perfect end to this incredible lunch!! Excellent value for your money. Get there early before they sell out!

#BoroughMarket #LondonEats #ThaiStreetFood #KhanomKrok #FoodieFinds #HiddenGemsLondon Less

@alyansrestaurant
One of the OGs for Halal food! Their Mezze & Shawarmas take me back to the street of KSA. Their Fries are better than the Spanish fries in my opinion & and the kebab platters 🧑‍🍳💋
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Have you tried them yet ?
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Try them asap and follow me to see which Halal Restaurant gets featured tomorrow!
Ramadan Kareem!
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#ramadan #ramadaninphilly #bestofphilly #phillyfood #phillyfoodies #shauti #shautiapproved #shautiinphilly #bestofphilly #halalinphilly #eatsinphilly #supportsmallbusiness #localrestaurant #southstreetgems #bestofphilly #yophillymag Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈⬅
楽酔苑　RAKUSUIEN

『😍コメカミとピーマン～絶品～😋😁』

食べログ 焼肉 TOKYO 百名店 2024 受賞店の『楽酔苑』さんに伺いました。既に40年も続いている老舗で、百名店を 3年連続で受賞されている人気店です。
一般には予約出来ない予約困難店です。行く際には予約を持ってる人に連れて行ってもらいましょう（笑）

アクセスは、下赤塚駅より徒歩3分程の閑静な所に有ります。

店内外共に昭和感満載で、今となっては、ある意味貴重なお店です。

こちらで有名なのは『コメカミ』です。コリッとした弾力ある食感で、関東の他の店では中々食べられません。コメカミとピーマンを焼いて、ピーマンにのせて食べると、それはもう食べた事ない食感と味わいなのです。勿論、サガリやハラミも大人気のメニューです。
それでいて、お値段もリーズナブルで、昭和の頃のまま令和にタイムスリップしたようです。

この日頂いたメニューです。

『コメカミ』✕3　　

『ピーマン』✕3　

『牛タン』✕2　　

『ホホ』✕2　

『コブクロ』✕2　　

『シロ』　　　　　

『サガリ塩』✕2

『サガリタレ』✕2

『ハラミ塩』✕2　　

『ハラミタレ』✕2　

『カシラ』✕2　　　

『レバー』✕2　　　

#楽粋苑
#rakusuien
#コメカミ
#食べログ
#食べログアワード
#百名店
#予約困難
#予約困難店
#ゴエミヨ
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

Hong Kong’s Wing took #3 spot at the recent Asia’s 50 Best Restaurants 2025 and ranked #20 in the World’s Best 50 Restaurants 2024. Wing really soars high, showing off the evolution of Chinese cuisine. Chef owner Vicky Cheng, Hong Kong born, raised in Canada, has worked in esteemed kitchens such as Restaurant Daniel (Boulud), and Canada’s Auberge du Pommier and Canoe. While at his one-star VEA restaurant, upstairs from Wing, French techniques are boss to Chinese ingredients, at Wing, it’s a homecoming to his Chinese roots, using ingredients such as dried seafoods, discovering they’re like fine wines, developing flavours as they age. And those local fruits and blueberries from Hong Kong, were a-maz-ing! More on Cheng in an upcoming column, but check out the food and the photo of Cheng, holding a very large and costly dried fish maw.

*Smoked eggplant, marinated vinegar
*Drunken South African abalone
*Firefly squid, Yunnan chili, bull kelp
*Chili oyster, housemate golden crystal egg

*Double boiled baby lamb soup, morel mushrooms
*Silver pomfret, mandarin peel, fermented black bean
*Fragrant Chili Alaskan king crab, crispy cheung fun
*Baby pigeon, sugar cane
*Stir-fried white asparagus, shrimp paste, cured pork
*Sea cucumber (from dried) spring roll
*Fish maw (from dried), yellow fungus, abalone sauce, rice

*Snow gum, coconut sorbet, osmanthus
*Mignardise

@discoverhongkong #hongkongfood #hongkongrestaurants #modernhongkongkitchen #[instagram] Less

Eating at Sin Huat is like an experience in Medusa’s cave—except whatever lurks within cooks and (truly) means well. You must not stare at nor refuse any recommendations from the restaurant’s chef, Danny Lee. You shouldn’t make a fuss if dishes take hours to come because they’re cooked to order, by table. You smile. And obey. On a muggy weekend night, I joined a group of submissive diners (names withheld for safety), for his vaunted crab bee hoon. Three bright red crab shells, fire-kissed, crowned atop more crab, nubs of sweet roe, and the vermicelli that has absorbed it all. The ratio of crab to noodles will disrupt the rhythm in which you consume this beast of a dish, but make no mistake: you must eat it quickly.

Yes, there are other highlights. The toothsome parrot fish; those gently chewy snails; and the beautiful platter of scallops, which resemble still life, in the flesh, by David Hockney — if he OD’ed on bivalves.

At @liufusifangcai , a private kitchen run by Henry Lau, you might struggle to find a favorite because there are many. His lard-slicked hokkien mee is a quiet bastion of smoke and char — but it’s his black pepper crab that’ll find converts among jaded crab hounds. This one has a ferile, if slightly gentle, heat that swells your lips and a sweetness that recalls molasses. When it all comes together — plump, sweet meat and that bright gravy — it could make you weep.

In time, I’ll grow to appreciate the crowd that lines up for Outram park’s ferociously dark plates of kway teow that brim with cockles (an acquired taste) — but I’ll recommend Da Dong Prawn Noodles without reservation. Sze-Liang, a purist, insists: get two small bowls — one bee hoon soup; another dry kway teow, so you may experience the unadulterated noodles rubbed judiciously with those prawn accoutrements, alongside the clear but potent prawn stock. This is the way.
🙏 @veronicaphua , @szeliang888 , @eechong & @chanksters . Less