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