Foodle

With 1 Michelin Star, a Michelin Green Star (a rare combo honoring both culinary excellence and sustainability), and a nod from @camila_cabello 💁🏻‍♀️ @losfelixmiami is easily one of our favorite Mexican spots in Miami—simple, flavorful, and truly unforgettable🌟🌿Here’s what we ordered and highly recommend: 
- Corn dumplings with lobster
- Day’s catch crudo (only if you’re into pineapple 🍍)
- Pan-roasted cauliflower
- Grilled crab arepa
- Al pastor tacos
- Pork cheek carnitas
- Milhojas for dessert

📍3413 Main Hwy, Miami, FL 33133
#AlwaysHungryMel #CoconutGrove #MiamiEats #MichelinStar #Miami Less

胃袋を満たす恵比寿の行列店。
恵比寿で定食屋といえば『舞香』。

昼時ともなればサラリーマンや学生で行列ができる人気店。その秘密は何かと問われれば、迷わずこう答えたい——大盛りだ。店に入ると、まずは注文。そしてお決まりのセリフ、「大盛り？」と店員さんの一声が飛んでくる。この問いかけに一瞬たじろぐも、周囲を見渡せば、ほとんどの客が大盛りを前提にしている様子。どうやらここでは、大盛りがデフォルトらしい。笑

今回いただいたのは「レバ生姜焼き定食」。レバーはしっかりと火が通りながらも、柔らかく仕上がっている。生姜の香りと濃厚なタレが絶妙で、一口ごとにご飯が進む、進む。ご飯はあえて普通盛りにしたが、その味の濃さを考えれば、大盛りでもあっという間に平らげてしまったことでしょう。

昭和の香りが漂う店内は、どこか懐かしさを感じさせる。カウンター越しに見える厨房の活気もまた、この店の魅力の一つ。恵比寿という都会の真ん中で、腹いっぱい食べられる定食屋は貴重な存在。人気の理由は、そのボリュームと、胃袋を満たす確かな味にあるのだろう。恵比寿でがっつり食べたいとき、間違いなく足を運ぶべき一軒です。ご馳走様でした。

#舞香
#東京グルメ
#定食
#食べ歩き
#ミトミえもん Less

The best meal I ever had at an Atelier Robuchon by @chef_olivierjean in Geneva.

Carrot, buckwheat, shiso emulsion.
Pea and onion tartlet.
Foie gras, Timut pepper, apple compote, apple with calvados, apple/fennel/chili condiment.
Sea bass, peas, pea jus, cherry blossom.
Monkfish, leeks, black garlic, curry sabayon.
Beef filet, foie gras tartlet, herb sabayon, beef reduction.
Raspberry in different textures.
Chocolate, vanilla ice cream, black cardamom.
Chocolate/raspberry, citrus tartlet, coffee sablé breton.

@atelier_robuchon_geneve

#atelierrobuchon #olivierjean #thewoodward #geneva #twostars #deuxetoiles Less

Dining at Kate’s Place Supper Club is as much a window into the chef’s soul as it is a showcase of Thai culinary heritage. Chef Pikun “Kate” Wangsantia, drawing on her experience in Michelin-starred kitchens and the deep wisdom of her mentor—Hanuman Aspler, an Israeli-born Thai cuisine scholar—creates food that is both emotionally resonant and technically ambitious. Hanuman, known for his anthropological approach to Thai cuisine, has helped shape Kate’s vision: Thai food not as fixed tradition, but as a living, evolving expression of flavor, memory, and place.

On this particular evening, Kate closed her restaurant for our group—a generous gesture that added to the intimacy of the experience. The menu reflected both her playfulness and her reverence for the roots of Thai comfort food, though a few dishes showed signs of overcooking. Still, the overall arc of the meal was impressive.

The small bites set the tone with clever contrasts: sweet potato balls offered a soft crunch, young jackfruit and pork crackling maeng combined earthiness with texture, and the mussel omelet was a nostalgic nod to Thai street food. The standout was the scallop and lychee salad—delicate, bright, and beautifully balanced.

Among the starters, the grilled pork rib with pineapple and turmeric was a flavor bomb—sweet, smoky, and fragrant. The stuffed chicken wing delivered on familiarity, while the XO sauce and crab meat noodle was luxuriously rich, possibly the most indulgent dish of the night.

The mains came family-style and showcased a diversity of regional influences. The grilled river prawn with roasted chili salad was a highlight—fiery and fresh. The short rib in green curry with roti felt slightly overdone, but the curry’s flavor was complex and soulful. The steamed goby in soy sauce was delicate and restrained, providing balance, while the squid with sataw bean sang with herbal brightness. Pork khua kling and Southern-style duck leg curry brought heat and depth, grounded by a surprisingly gentle mushroom clear soup.

Dessert closed on a classic note—mango and sticky rice—elevated by perfectly ripened fruit and just the right salt-sweet contrast in the coconut cream. Garden tea provided a calming final note.

Even with some minor execution hiccups, this was a deeply thoughtful and personal meal—clearly the work of a chef cooking not just with skill, but with purpose. Less

📍Law of Yogurt┆🇭🇰Sai Ying Pun, Hong Kong┆🍦Frozen Yogurt Cup (HK$58)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Frozen Yogurt · フローズンヨーグルト
🏷┆@lawofyogurt #lawofyogurt #小滿定律
💰┆HK$40~HK$60🌞
🚉┆Sai Ying Pun (Exit B2)🚶🏽‍♀️4min
👣┆Casual, Takeout · カジュアル テイクアウト
📅┆Walk-In Only · 予約不可
✍️┆Food ★★★★★ · Vibe ★★★ · Price $$

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
“Law of Yogurt” is a popular dessert shop in Hong Kong, known for its creamy Greek-style yogurt and smooth frozen yogurt offerings✨ With locations in Sai Kung and Sai Ying Pun, the shop allows customers to customise their yogurt treats by selecting from over 20 toppings including fresh fruits, crunchy granola, and sweet sauces🍓 A standard cup includes three toppings and one sauce for HK$58, while a cone comes with one topping for HK$38🥛

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
香港の西営盤（サイヤンパン）と西貢（サイクン）にある、フローズンヨーグルトの専門店「Law of Yogurt（ロー・オブ・ヨーグルト）」🤍 20種類以上のトッピング（フレッシュフルーツ、グラノーラ、甘いソース等）から自分好みに選んでカスタマイズできます🍯 お値段はトッピング3種類とソース1種類のカップでHK$58、トッピング1種類のコーンタイプでHK$38です🍨 蒸し暑い日にはマンゴー、ライチのボバ（タピオカパール）とパッションフルーツソースのさっぱりしたコンビネーションがオススメです🥭

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 Less

Gold Pig (Geumdwaeji Sikdang) - Seoul (Korea)

Korean barbecue probably rivals kimchi as the Korean food that westerners are more familiar with. And while there is much more than that to explore in the country, I was extremely excited to try Korean barbecue in its motherland.

If you ask around the city where to go for your K-barbecue fix, Gold Pig will inevitably come up. The place is a reference in its craft, and the never ending waiting list at the door is a testament to that. The restaurant works mostly with YBD pig, a crossbreed between Yorkshire, Berkshire and Duroc. This is due to the fact that Duroc is not commercially advantageous for farmers (as the animals are too small).

However, the restaurant does farm around 5 Duroc a week, and we were lucky enough to try it. That meant that we were able to taste the subtle differences between the hybrid breed and original Duroc, which made the overall experience even more special.

We were served a variety of cuts, including pork loin, belly, shoulder and neck, all of which were unique in their own way, with different textures and flavors. But they also had many things in common besides being delicious: All of them had a good balance of fat and somehow did not make me feel too heavy after such a massive meal.

The signature pork belly, aged briefly with the bones for additional flavor, is well deserving of all its praise. I also really enjoyed the pork skin, served here as a creative dessert, in a more chewy texture that did not provide the crunchy element typical of pork skins, which brought an interesting surprise factor for me.

Their grilled basil was also flavorful and aromatic, pairing very well with the pieces of pork and the array of sauces available. But the quality ingredients and perfect execution are not the only reasons why a meal at Gold Pig is so special. The vibe of the place is also off the charts and the communal aspect of eating this way with a nice group of people made everything even better.

Gold Pig is the type of restaurant that should be on anyone’s list of places to eat when in Korea. It could also be the single reason to buy a plane ticket there.

(Versão em Português nos comentários) Less

The tsumami at Nishikawa almost match the number of sushi served. They range from more typical washoku items (chawanmushi with goji berries, shirumiso with sansai)...to this. In name, it's shiro-amadai tempura with a smear of whipped uni and powdered nori. The coating is super light and magical - rice flour? It feels like something out of modernist cooking, so light that you get one crunch and then it instantly melts and you taste the fish. This was great. Less

One of the restaurants that have grown very dear to me over the last few years.
A thoroughbred restaurateur through and through!
Always a great pleasure to enjoy the kitchen of the opinionated @juergenwolfsgruber.
Uncompromising product kitchen! Great!
🙏❤️🫶

Eines der Restaurants, die mir in den letzten Jahren sehr ans Herz gewachsen sind.
Ein Vollblut-Gastronom durch und durch!
Es ist immer eine große Freude, sich mit dem meinungsstarken @juergenwolfsgruber auszutauschen.
Kompromisslose Produktküche! Klasse!
🙏❤️🫶
•
Sparkling Bistro - ⭐️
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie Less

🍣 New Opening ✨

At @sushiwakujapan, chef Michikazu Yoshida - trained in Japan, seasoned abroad - serves boldly flavored Edo-mae sushi in an atmosphere that feels more like a dinner party than a solemn sushi counter. The vibe is warm and lively, with creative touches: this was my first time to find mehikari (a personal favorite) at a sushi joint. Chef Michi likes to have a laugh, and his laugh - full-throated and ebullient - is infectious. Don’t be surprised if someone cracks open a bottle of Dom Perignon and suddenly offers you a glass. Less