Foodle

One of my favourite things about dining in Hong Kong is the wealth of Chinese regional cuisine options , and I have long wanted to visit @yongfuhk and its Ningbo cuisine.

The Yong Fu chicken is a must pre- order dish , the skin and flesh are separated and you are encouraged to wrap into pancakes a la Peking duck . The green chilli sauce is also a perfect pairing for this dish , and the chicken is driving plenty of flavour . Absolute crowd pleaser .

Raw mud crab is sweet and meaty with a great soy sauce, ginger and coriander dressing.

Chinese broccoli stem is a fresh chilled appetiser and a terrific showcase of knife work .

Razor clams are plump and generous with a terrific garlic forward chilli sauce .

Braised cuttlefish and pork belly- sweet and savoury , reminiscent of Chiu chow presentation.

Bombay duck is deep fried and has lovely texture but perhaps remains a slightly acquired taste .

Homemade pork buns are herbaceous and the pork is kept in chunks for plenty of texture .

To finish a text book Wagyu fried rice , perfect coating of oil and Unami notes on every grain of rice . Less

Tabelog 4.38 🥈
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Akasaka Ogino is currently one of the most difficult to book kaiseki restaurants in Tokyo as this 7-seat restaurant is genuinely fully booked till June 2026.

It’s my first time trying their crab course which is available from Nov to Jan every year. Among all crab-focused dishes, my favorite was the kabako-gani donabemeshi - the complexity of meat, roes and eggs synergised so well with the perfectly cooked rice. I also enjoyed the comforting crab shinjo owan which was packed with flavorsome crab jus. Needless to say, the signature dishes like grilled unagi were consistently delicious every single time.

Outstanding food, service, aesthetics and cospa – Akasaka Ogino remains my favorite modern kaiseki in Japan!
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💴Budget: 40,000 yen⁣⁣⁣⁣ Less

中華料理からカレーショップへ！？
ラーメン、ギョーザ、定食、、、
千葉県柏にある『中華 大島』の看板に並ぶ文字。誰もが餃子やチャーハンが並ぶ町中華を思い浮かべるだろう。だが、扉を開けると、そこにあるのはスパイスの香り。実はここ、カレーの専門店である。創業は1982年。かつては中華料理も提供も提供するお店だったそうだが、現店主は横浜の名店「ボンベイ」で腕を磨いた後に、カレーに特化した店へとリニューアル。ランチタイムになると地元の常連客やカレー愛好家たちが集う。修行先の味を継承した「カシミールカレー」も名物の一つだが、オリジナルの「シャヒジャルカレー」が人気メニューとして君臨しております。

「シャヒジャルカレー」

シャヒ（甘い）とジャル（辛い）が共存する、刺激的な一皿。黒みを帯びたサラサラのルーは、玉ねぎをじっくり炒めることで甘みとコクを凝縮。そこにスパイスの強烈な刺激を重ね、奥行きのある味に仕上げている。最初は優しい甘みが広がり、次第に舌を痺れさせる辛さがじわじわと追いかけてくる構成。お肉は塊がゴロリと入り、ホロホロにほどける柔らかさ。スパイスとの相性も抜群で、噛むたびにじゅわっと旨味が広がる。辛さはデフォルトでも十分に刺激的。食べ進めるごとに、額にじんわりと汗が滲む。

食後のホットコーヒーも、「ボンベイ」仕込みの定番セット。辛さで熱くなった口内をクールダウンし、余韻に浸る時間までも計算された仕掛けだ。中華料理からカレーへ。ご馳走様でした。
#中華大島
#中華料理
#カレー
#千葉グルメ
#食べ歩き
#ミトミえもん Less

Part three at Schloss Schauenstein

Roasted langoustine, langoustine nage.
Ravioli, langoustine broth.

Swiss Wagyu entrecôte
Part one with white asparagus (cooked and grilled), bbq cream, hollandaise, red wine jus. Potato foam.
Part two with declination of beets. Small gnocchi with green herbs.

Rhubarb, sorrel. Chilled yogurt sphere. Curd soufflé.

Chocolate macaron, Williams pear, Chocolate sablé with fig mousse, Coffee beignet, Marzipan almond, Dark and milk chocolate praliné.

#schlossschauenstein #andreascaminada #marcelskibba #fürstenau #michelinguide #threestars Less

📍Yong Fu┆🇭🇰Wan Chai, Hong Kong┆🥢Set Lunch (HK$498 / person)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Ningbo Cuisine · 寧波料理
🏷┆@yongfuhk @zhenliu50 #yongfu #甬府香港
💰┆HK$500~HK$600🌞
🚉┆Wan Chai (Exit C)🚶🏽‍♀️5min
👣┆Smart Casual · スマートカジュアル
📅┆Book via WhatsApp · 電話予約
✍️┆Food ★★★★★ · Vibe ★★★ · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
“Yong Fu” in Wan Chai is Hong Kong’s one @michelinguide-starred destination for refined Ningbo cuisine🇨🇳 Originating from the coastal province of Zhejiang - known as the “land of fish and rice” - the menu led by Executive Chef @zhenliu50 highlights seasonal seafood, delicate textures, and subtle flavours rooted in Jiangnan culinary traditions🌊

The recently introduced Lunch Set offers exceptional value at HK$498 per person✨ Available daily in the main dining room for a minimum of two guests, this 10-course experience showcases the restaurant’s signature finesse💎 The highlight? A made-to-order “Tongyuan” - a warm, glutinous rice dumpling with molten black sesame filling - that ends the meal on the perfect note💓

① 🦀Mud Crab with Mashed Ginger, Coriander
　　　招牌十八斬
② 🎋Fenghua Style Braised Bamboo Shoot
　　　奉幫油燜筍
③ 🐓Marinated Boneless Chicken Feet
　　　in Spicy Sauce with Jellyfish
　　　捞汁鳳爪海蜇
④ 🦐Braised Cuttlefish with Pork Belly
　　　滷肉大烤墨魚
⑤ 🦪Umami Oyster Soup
　　　極鮮蠣蝗羹
⑥ 🍗Stuffed Crispy Chicken Wings, Taro Paste
　　　香酥雞翅釀芋泥
⑦ 🍄‍🟫Stir-fried Chicken Slice, Oyster Mushroom,
　　　Potherb Mustard, Indian Almond
　　　平菇雪莱炒雞片

⑧ 🍲Spicy Tofu with Razor Clams
　　　螳子麻辣豆腐
⑨ 🥬Stir-Fried Choy Sum
　　　清炒菜心
⑩ 🍜Bombay Duck Noodles with
　　　Spicy & Sour Chinese Cabbage
　　　酸白菜水潺面
⑪ 🥟Hand Made Dumplings with
　　　Shepherd’s Purse, Minced Pork
　　　手工薺菜水餃
⑫ 🍈Seasonal Fruits (Melon, Lychee)
　　　新鲜水果
⑬, ⑭ 🍡Sesame Glutinous Rice Dumpling
　　　　 寧波湯圓
⑮ 🪑Private Room

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
香港・湾仔にある「甬府（ヨンフー）」は、香港で唯一のミシュラン星付きの寧波料理専門店🌟 「魚と米の里」として知られる浙江省沿岸部をルーツに、 @zhenliu50 シェフが手がけるメニューは、旬の海鮮を中心に、江南地方独特の上品な味わいが楽しめます🎣 アラカルトもありますが、10品のお料理が選べられるランチセットがダントツお得🉐 注文を受けてから作る、出来立てデザートの「湯圓」（中華風胡麻団子）はマストオーダーです🤤

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

Eatanic Garden - Seoul (Korea)

@eatanicgarden was one of my most pleasant surprises in Seoul. Located on the 36th floor of the Josun Palace hotel, the restaurant is stunningly beautiful and operates at an extremely high level.

The menu is a display of contemporary Korean food that puts a spotlight on seasonal local ingredients. Chef @jw.sson has a French cuisine background that he brings to the mix in the reinterpretation of familiar Korean dishes.

To go along with its fantastic food, thoughtful service, an unbeatable view of the city and a great wine selection, Eatanic Garden also presents each course in a beautiful and unexpected way, with very meticulous plating.

It is easy to understand why the restaurant is climbing so quickly on renowned food rankings. It clearly deserves its flowers and much more.

(Versão em Português nos comentários) Less

I always make it a point to visit Wild Yeast whenever I’m in Hangzhou. Helming this restaurant is Lin Zihan, the young, earnest chef making waves with his reinterpretation of Taizhou cuisine.

I’ve seen Chef Lin grow from strength to strength the past two years; treading his own path, honing his distinct skills. While not yet perfect, I see huge potential in him; in his hands I think we’ll see very exciting developments in Taizhou cuisine in the near future.

And so, a well-deserved Michelin star for two years running … Congrats to Wild Yeast!
#hangzhou #michelin #michelinstarchef #michelin1star #michelinstarrestaurant #chef #chefsofinstagram #eat #restaurant #food #foodporn #foodgasm #foodlover #foodie #foodpic #foodpics #foodstagram Less

“It’s late afternoon at @patinaosaka when I step past the entrance’s striated stone wall—a subtle nod to the layers of earth and history beneath us—and pause before an enormous flower vase. This eye-catching centerpiece, I learn, was crafted from a salvaged ship motor part recovered from Japan’s northern coast. I head up to the 20th floor, where the elevator opens directly onto the Sonata Bar & Lounge. Warm earth tones, amber lights, and copper accents—echoing the patina-coated roof of Osaka Castle—set a welcoming mood. Rather than a traditional reception desk, check-in happens here. Later, I return to Sonata as twilight bathes the city and sink into a custom-made leather chair, nursing a sunset cocktail—a riff on the martini spiked with mirin, the sweet cousin of Japan’s national tipple. In the adjacent vinyl listening room, a 1,500-pound wall composed of vintage Japanese speakers creates an unexpected backdrop.”

My latest on @cntraveler, a First In review of the brand new Patina hotel, overlooking Osaka Castle.

Link in bio and:
https://www.cntraveler.com/hotels/osaka/patina-osaka Less