Foodle

Delicious collaboration @langbaanpdx x @commisrestaurant 🇹🇭🌶️🔥🔥 Thank you @jamessyhabout @earlpdx @pui_kitsanaruk and Commis team for a wonderful meal 🙏

#commis #langbaanpdx #oakland #collaboration #oaklandsfinest #farewelltour #damngood Less

Finally organised enough to snag an elusive lunch time reservation at Jade Dragon for their dim sum . Everything faultlessly executed with my highlights being the Sea Cucumber dumpling with a terrific acidic pickled yellow chilli sauce , and the beetroot stained Cheung Fun with crispy prawn and char siu pork .

Also very happy to revisit one of their signature a la carte dishes , the Wagyu beef cheek braised in port wine and served with spring onion pancakes .

Great service and ambiance to boot , best way to claim a lunch booking is make your next booking while still at the restaurant just like the top sushi shops in Japan ! Less

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

Nice to be able to bring some Aussie friends into the labyrinth of @davidtlai ‘s Neighbourhood.

First time ordering the Rockfish paella , the rice had plenty of crispy texture and the kinki was perfectly opaque , with the cheek a prize worth digging around for .

Beef tartare is served with burrata and black truffle but it is the scattered hazelnuts that drive the direction of the dish .

Sea snails are moorish and served with a terrific espelette mayonnaise.

Baby squid sizzles in a vat of garlic , extra bread to mop up the juices is mandatory .

Buffalo wings with Roquefort smothered lettuce will hit the mark with devotees , I think the lettuce steals the show .

Garganelle with black pork ragu is a terrific pasta dish , the main components utterly unified .

Grilled pigeon is meaty and hearty and lightened with figs .

To finish a deeply savoury yet lighter note , vegetable casserole with stuffed morels . Less

@restaurant_linglong defines their cuisine as re-fusion . Taking classical Chinese dishes and offering modern interpretations. The list of potential sources of inspiration is boundless so it’s no surprise that they have also received high acclaim in both Shanghai and Beijing .

Fish rice is a dish served with no rice , it is derived from a time where rice was expensive and fish was abundant . Yellow croaker is gently poached until set then served cold with 10 garnishes including Puning bean paste and radish . The texture of the fish shines .

Ox tongue is braised for 36 hours and is uber soft , it is sandwiched between a trio of taro textures and a very mild satay sauce with lemongrass notes .

Dungeness crab is served with a barley risotto and a green onion sauce , a very European style dish .

Lobster is punctuated with an emulsion of bean paste and Sichuan pepper , alongside mountain jelly vegetables . A dish that just eats very well .

Shandong Wagyu A5 is perhaps my first encounter with Chinese Wagyu and it is very impressive. Served with home made oyster sauce that is punchy with actual oysters .

Shandong chicken stuffed with prawn paste is smoked with sugarcane and served with sugarcane chicken jus . This is sweet and a little sticky .

Mapo Tofu is served sans tofu , Dace is the replacement and does a great job of replicating the texture.

Salted egg yolk , pastry cream and white chocolate mousse are the three elements of dessert , mix them well for a lovely balanced dessert . Less

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 @cheftamkwokfung lunch set menu is a wallet friendly journey spotlighting local comfort food that serves to nourish . Each of the 6 courses have multiple choices so it offers plenty of flexibility .

A dim sum trio starts things off , my favourite was a seafood dumpling with turmeric skin and a little lime zest , also featured are a duo of chicken dumplings ( steamed and fried ) both with herbaceous garnishes.

The chayote and seafood broth is brimming with ingredients . New season Chayote , fish maw , crab and scallops all float in a thick superior chicken broth .

Tender lobster is matched with an array of crunchy peas , with noticeable wok hei this is well executed .

Vegetable stir fry with dried shrimp and squid is all about texture.

Fried rice is served with Chinese toon sprouts , scallop and egg , the kitchen sent out an accompanying dish of steamed wet market grouper with white fungus and Japanese eggplant . The fish was superb .

A pleasing Mango pudding to round things out .

P.S. If you are interested in Chinese wine , the @wynndining venues are certainly the place to be . Following on from the success and spotlight of the Chinese wine awards , there is a terrific selection on offer and they now take pride of place at the start of the wine list . FOH Staff are knowledgeable with recommendations and are clearly passionate to educate in this area . Well worth exploring ! Less

Appetite does shrink with the heat of summer and one of the plusses of Cantonese fine dining is it’s easy to order super light and still be super satisfied .

This was my first visit to Run @stregishk , service was great and food was rooted in tradition yet showed a creative flair .

Started with a duo of dim sum , fried glutinous dumplings with a Nonya inspired pork filling and pandan juice to give the appearance of apple . And a scallop dumplings coloured with butterfly pea .

Julienned grouper was slow cooked for 6 hours to deliver a clean and milky broth with lovely mouth feel .

Sweet and sour pork was given a summer makeover , the pork belly was thinly sliced then rolled with apple and cinnamon , served with a hawthorn sauce . A squeeze of lime gave the dish some floral notes .

Seasonal vegetable stir fry was full of crunch along with the yielding texture of pumpkin .

The traditional mango sago pudding finale had morphed using pink guava instead . Less

The lunch menu is a great way to experience @ottoemezzobombana_macau at a much reduced price point . While luxury ingredients are not on the menu , you still get the full skill of @marinodantonio ‘s culinary team so it truly is value for money .

Up to 4 courses are offered with three choices for each , I kicked off with Sicilian red prawn , fregola , basil and a seafood emulsion . The fregola was the standout here with its unique texture , the emulsion was light and barely seasoned , whilst the grilled prawn was aggressively seasoned for contrast .

40 egg yolk tagliatelle was complimented with morels and a green herb sauce of basil and parsley that had a lovely viscosity .

Sea bass is lightly pan fried and given a dusting of citrus peel , alongside baby eggplant and a shellfish jus amplified with tomato for more acidity . I loved the citrus on the sea bass and the sauce was a terrific match for a punchy orange wine from Venezia .

I opted to have the same dessert I had last visit , a trio of chocolate featuring a slow baked tart , chocolate gelato and a banana pudding . Light and nice depth to the chocolate flavours .

A menu offering so many choices at an approachable price point is pretty rare in the fine dining space so I hope the team is gratified by the slightly younger demographic eating at lunch today , it’s a great opportunity to showcase their talents to new generations of diners . Less