Foodle

Syn
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Tucked away along the side of a residential building in Fukuoka is this place. This restaurant is run by Ohno Naoto, a chef who has literally been around the world in his travels and training, having worked at some of most iconic restaurants in the world. There are some clear influences of experiences past in his menu, with just enough twist to showcase his own personality. Extremely talented and a creative, driven chef who is always looking for the next step instead of relying on what has been done before. One to watch for years to come. Meat was the highlight of my meal here, with both less aged and more aged slabs of beef represented here.. beautiful space which is almost theatre-esque, but designed so that all diners can watch the action equally.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchefukuoka #kevche #グルメ #foodporn #東京グルメ #syn #fukuoka @syn.restaurant Less

📍FINEPRINT┆🇭🇰Hong Kong┆🍞Details Below 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Cafe · カフェ
🏷┆@fineprint.hk #FINEPRINT
💰┆HK$100~HK$200🌞
👣┆Casual · カジュアル
📅┆Walk-In Only · 予約不可
✍️┆Food ★★★★★ · Vibe ★★★ · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
“FINEPRINT” is a beloved café in Hong Kong, known for its artisanal sourdough bread, in-house roasted coffee, and relaxed Aussie-inspired atmosphere🐨 Founded in 2016 by World Latte Art Champion @scottie.callaghan and bar owner James Wilson, it has grown to 9 locations across the city, including Central, Sai Ying Pun, and Quarry Bay☕️

Their sourdough bread, baked fresh daily at the Tai Hang location, is a standout feature, forming the base for popular dishes like ricotta toast with honey and blueberries, and avocado toast🍯 With early opening hours from 6AM to 6PM daily, it’s the perfect spot to start your day with a delicious and hearty breakfast💓

① 🥑Half & Half (HK$95)
② 🍓Breakfast Bowl (HK$90)
③ 🍌Almond Butter Banana Toast (HK$70)
④ 🌻Summer Breakfast Bowl (HK$90)
⑤ 🫐Ricotta Toast (HK$95)
⑥ 🍳Ultimo Eggs (HK$80)

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
香港市内に9店舗を展開している人気カフェ「FINEPRINT（ファインプリント）」✨ 毎日午前6時から午後6時まで営業していて、名物の自家製サワードゥは毎朝大坑（タイハン）店舗で焼き上げられています❤️‍🔥 アボカドトーストとトマトとフェタチーズのトーストを1枚ずつ味わえる「Half & Half（ハーフ・アンド・ハーフ）」、が個人的にはイチオシ💯 自家製のリコッタチーズ、蜂蜜とタイムを乗せた「Ricotta Toast（リコッタ・トースト）」もオススメです✌️

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

Sigol Gamjaguk (시골감자국) - Seoul (Korea)

Gamjatang is a pork spine soup, simmered in a spicy broth with potatoes, perilla leaves, bean sprouts and a variety of vegetables.

My gamjatang adventure could not have gone any better. I decided to try it at Sigol Gamjaguk, away from the tourist crowds and a long metro ride away from the well known neighborhoods for tourists. Here, I got to see a glimpse of the actual local life in a part of the city rarely visited.

There were no English menus whatsoever here, and Auntie looked quite surprised as I stepped inside her restaurant, as if I were there to ask for instructions. Once she understood that I was there for the soup, we had a funny interaction to figure out which variation of it I would order.

After that, I sat down to start working on the nice banchan set that she served, while she finished preparing my gamjatang.

I was the only customer there during the whole time, and although we could not understand one word from one another, auntie and I definitely connected. She gently smiled back everytime I raised my thumbs up to show her that I was enjoying the meal and at one point she even decided to get her hands dirty and show me how I should manually break the bones to free up more meat. From her laugh, apparently I was doing it all wrong.

The soup was rich, comforting and sizzling hot. The meat was tender and the vegetables were not overcooked and had a nice crunch to them. Overall, it was a meal close to perfection. But nothing comes remotely close to what I saw beyond the food there, as these types of interactions and learning experiences are what I look for the most in any of my travels. Or life in general.

(Versão em Português nos comentários) 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

#焼肉くるみ⁣
#心斎橋⁣
4月29日オープン有名店焼肉うちださんの姉妹店⁣
トップは目の前で炙ってもらえる和牛炙り寿司⁣
焼肉屋が出す肉寿司は一味違うチープ感なし⁣
炙った箇所から肉の旨味脂が放出これぞ一級品⁣
赤が綺麗なレバーは言うまでもなく超新鮮⁣
サッと焼くだけでOK濃厚で旨いこれぞ必食⁣
生もの大好きな私はこれ厳選肉刺し五種盛りや⁣
バーナーで炙るロースユッケも肉の甘みが最高⁣
安心安全に食べて頂けるこちらは生食認可店⁣
動画から察してタンやカルビも脂甘く柔らかい⁣
ご飯が存分に進むごはんですよ！を超えるお肉⁣
〆は店員さんが目の前で作るガーリックライス⁣
焼いた肉を乗せ頂く葫が食欲増進最高の背徳飯⁣
おデザは100名店ルッジェーリのジェラート⁣
旨くない訳ない最後に相応しい最高フィナーレ⁣
お肉は多く語る必要なし美味いもんは旨い！⁣
躍動感で美味しさを伝えたい動画多め投稿⁣
肉通語るなら是非押さえておいて頂きたい⁣
確実に満足感得れる鮮度味共に裏切らないお店⁣
仕事きっちり笑顔素敵な男女が切り盛り⁣
20250429⁣
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🥩本日のメニュー🥩⁣
▪️厳選肉刺し五種盛り合わせ 2.680円⁣
▪️炙りロースユッケ 1.480円⁣
▪️極み新鮮レバー焼き 1.180円⁣
▪️和牛炙り寿司 三貫 990円⁣
▪️特上塩タン 1.680円⁣
▪️特選和牛カルビ 1.580円⁣
▪️特選焼きしゃぶ 1.580円⁣
▪️石焼きユッケガーリックライス 1.380円⁣
▪️季節のジェラート 400円～⁣
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@kurumi_yakiniku⁣
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焼肉くるみ 心斎橋本店⁣
大阪市中央区心斎橋筋1-3-15 ⁣
心斎橋NSDビル B1F⁣
📞06-6755-8919⁣
営業時間⁣
ランチ 11:00～15:00(L.O. 14:00)⁣
ディナー 17:00～05:00(L.O. 04:00)⁣
定休日 不定休⁣
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#関西グルメ #大阪グルメ #心斎橋グルメ⁣ Less

Carrots, radicchio, quince, cilantro. At "arc" in Hamburg.
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#carrots #joshuafeldkirchner #julianrickert #troisetoiles_hamburg
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

A map suggests a journey, unveils possible paths, trajectories to be explored, the desire to get to know other places, other people, other cultures.
Portuguese gastronomy has influenced and been influenced by many ‘maps’ over the centuries. Distant maps, of other people, other habits, other products, other techniques. And it has certainly become richer in this exchange.
David Jesus who took over as head of Mapa restaurant at L’AND Vineyards in Alentejo about a year and a half ago, after being Executive Chef at Belcanto and right-hand man to Chef José Avillez for twelve years, celebrates these intersections with far away lands.
With skill and rigour, the main ingredients (all of which, I believe, come from Portugal) are worked with condiments and preparations that we can somehow recognise in the vast library of flavours built on crossings with other cultures.
From Japan to Mozambique, from India to Brazil, sitting here in the Alentejo countryside, surrounded by dozens of Tom Dixon lights hanging from the ceiling, I traversed this ‘map’.
Another menu, another ‘map’ is on the way, it’s worth keeping an eye out, but here are some highlights from the one I’ve just explored
1. Azorean Tuna, miso, tempura and pickled seaweed
2. Asparagus and lupin ceviche
3. Algarve Scarlett Red Shrimp, Xeq Xeq (from Goa), green apple, salicornia
4. Accorn pig trotters w/ Algarve coast shrimp and coriander
5. Setúbal Red Mullet, Xerém cockles, Brazilian moqueca flavours
6. Mango, rice, coconut
7. Goa Bebinca, coffee, rum Less

Back at Rizaki Aoyama one of my fav place in Tokyo for affordable sushi. The 15 000¥ Omakase course never disappoint and I especially love his squid nigiri as you can see on the picture it’s a little jewel. It’s wonderful!

Thanks @an.g89 for always tagging along !
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#paris #sushi #sushi🍣 #nigiri #france #food #reels #foodie #japanesefood #explore #explorepage 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