Foodle

📍Pang’s Kitchen┆🇭🇰Happy Valley, Hong Kong┆🥢Details Below 詳細は⤵︎

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👩🏻‍🍳┆Cantonese · 広東料理
🏷┆#彭慶記 #彭慶記食家 #pangkitchen
💰┆HK$200 ~ HK$300🌞
🚊┆Happy Valley Terminus🚶🏽‍♀️2min
👣┆Casual · カジュアル
📅┆Book via Phone · 電話予約
✍️┆Food 10/10 · Vibe 6/10 · Price $$$$

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Tucked away in Happy Valley, Pang’s Kitchen has been a neighbourhood favourite since 2001 - and it’s no surprise this family-run spot has earned itself a @michelinguide star🌟 Known for its classic Cantonese fare made with care and tradition, the kitchen continues to impress with thoughtful, consistently executed dishes💯

The cover photo features their “Steamed Scallop” topped with crispy garlic over silky bean noodles in soy sauce🧄 If available, try the “Razor Clam” version for the same aromatic kick with a delicate brininess🤤Other standout dishes include the “Fried Stuffed Chicken Wings” with glutinous rice, a nostalgic crowd-pleaser, and a playful twist on a classic: “Sweet & Sour Pork with Strawberries”🍓

① 👑Steamed Scallop
　　　豉汁粉絲蒸帶子(HK$ 68 / piece)
② 🐚Steamed Razor Clam
　　　豉汁粉絲蒸蟶子(HK$ 68 / piece)
③, ④ 🐷Sweet & Sour Pork with Strawberry
　　　　 士多啤梨生炒骨 (HK$ 178)
⑤, ⑥ 🍗Fried Stuffed Chicken Wings
　　　　 炸釀雞翼(HK$ 150 / 2 pieces)

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香港・跑馬地（ハッピーバレー）にある名店「Pang’s Kitchen（パンズ・キッチン）」は、2001年から地元で愛され続けている、ミシュラン1つ星の広東料理店🇨🇳 カバー写真は醤油に浸した春雨の上にカリカリのガーリックをのせた蒸しホタテ💓 仕入れによりますが、香ばしく旨味たっぷりの蒸しマテ貝版もオススメです❤️‍🔥 もち米を詰めた鶏手羽や苺入り酢豚など、伝統料理に遊び心溢れるタッチを加えたアラカルトメニューが楽しめます🥰

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#tokyohalfie_hongkong #tokyohalfie_香港 #香港美食 #香港 Less

📍Sushi Sho すし匠┆🗼Yotsuya 四ツ谷┆🍣Omakase Lunch おまかせランチ (¥40,000~ / person)

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👩🏻‍🍳┆Sushi · お鮨
🏷┆#すし匠
💰┆¥40,000~¥50,000🌞
🚉┆Yotsuya 四ツ谷駅 (Exit 2)🚶🏽‍♀️5min
👣┆Casual · カジュアル
📅┆Introduction Only · 予約困難
✍️┆Food 10/10 · Vibe 7/10 · Price ¥¥¥¥¥

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Tucked away in Yotsuya, “Sushisho” is a revered name in the world of Edo-style sushi, known for its artful progression of nigiri and small plates🎣 Founded by legendary chef Keiji Nakazawa - now based in Hawaii - the Tokyo flagship remains in excellent hands under chef Keita Katsumata, who continues the restaurant’s legacy with precision and a modern touch✨

① 🐟Trout Roe
② 👑”Ohagi”
③ 🍉Monkfish Liver & Pickled Watermelon
④ 👑Medium Fatty Tuna
⑤ 🐟Red Sea Bream
⑥ 🐟Gizzard Shad 
⑦ 🐟Young Sea Bream
⑧ 🐙Octopus
⑨ 🐟Grunt Fish
⑩ 🐚Pen Shell
⑪ 🐟Grouper
⑫ 🐟Horse Mackerel
⑬ 🐚Abalone
⑭ 🦐Sakura Shrimp
⑮ 🐟Bonito
⑯ 🐟Greeneye Fish
⑰ 🦐Tiger Prawn
⑱ 🥒Cucumber & Shellfish Roll
⑲ 🍆Water Eggplant
⑳ 🚪Exterior View

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四ツ谷の住宅街にひっそりと佇む「すし匠」は誰もが知る江戸前鮨の名店👑 ハワイに移住した親方・中澤圭二氏が築き上げたおまかせコースは握りとつまみを巧みに織り交ぜたスタイル🏝️ 現店主・勝又啓太氏は伝統を守りつつも若い感性を取り入れた新たな魅力を感じさせます💯 一貫ごとに温度・食感・香りまで緻密に計算され、まるで物語のように展開し、その芸術性に心を奪われます💓 日本の四季と職人の技が凝縮された、唯一無二の鮨体験です🎌

① 🐟鱒の子
② 👑おはぎ
③ 🍉あん肝とスイカの奈良漬け
④ 👑中トロ
⑤ 🐟真鯛
⑥ 🐟小鰭
⑦ 🐟春子鯛
⑧ 🐙蛸
⑨ 🐟イサキ
⑩ 🐚平貝

⑪ 🐟ハタ
⑫ 🐟鯵
⑬ 🐚鮑
⑭ 🦐桜エビ
⑮ 🐟鰹
⑯ 🐟メヒカリ
⑰ 🦐車海老
⑱ 🥒ひもきゅう
⑲ 🍆水茄子
⑳ 🚪外観

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#tokyohalfie_sushisho #tokyohalfie_すし匠 #tokyohalfie_sushi #tokyohalfie_お寿司 Less

📍PURPLE COFFEE┆🗼Harajuku 原宿┆🥛Details Below 詳細は⤵︎

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👩🏻‍🍳┆Greek Yogurt · グリークヨーグルト
🏷┆@purple_coffee_official #PURPLECOFFEE
💰┆¥1,000~¥2,000🌞
🚉┆Harajuku 原宿駅 (Takeshita Exit)🚶🏽‍♀️3min
👣┆Dog-Friendly Terrace · テラス席はペットOK
📅┆Walk-In Only · 予約不可
✍️┆Food 9/10 · Vibe 8/10 · Price ¥¥¥

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Just off Takeshita Street in Harajuku, “PURPLE COFFEE” opened last month, specialising in Greek yogurt - one of the latest Korean-inspired trends in Japan right now!🍨 Their yogurt is strained for 48 to 72 hours, giving it an ultra-thick, creamy texture, and the menu is as nutritious as it is beautiful💓 The terrace is dog-friendly too, making it perfect for a sunny day out with your pup🐾

On my first visit, I tried the popular “Special Mix,” topped with fresh strawberries, pineapple, banana, kiwi, blueberries, honeycomb, and house-made granola🌈 For those with a sweet tooth, the “Banana Brûlée” features caramelised grilled banana, homemade chocolate granola, toasted marshmallows, Lotus Biscoff cookies, and a drizzle of caramel sauce🍫

・🍓Special Mix (¥1,650)
・🍌Banana Brulee (¥1,400)
・🥝Beauty Protein (¥1,500)

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原宿・竹下通りのすぐ裏に先月オープンしたグリークヨーグルト専門店「PURPLE COFFEE（パープル・コーヒー）」🫶 48時間から72時間水抜きをしたヨーグルトはもっちりとした食感が特徴的で、メニューは見た目も栄養も大満足なラインナップ✨ 初めて伺った時に頼んだのは、苺、パイナップル、バナナ、キウイ、ブルーベリー、ハニカムと自家製グラノーラをトッピングした、人気メニューの「スペシャルミックス」🌈 ありがたいことにテラス席は犬同伴可能なので、お天気が良い日には犬会にもオススメです🐶

・🍓スペシャルミックス (¥1,650)
・🍌バナナブリュレ (¥1,400)
・🥝ビューティープロテイン (¥1,500)

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#tokyohalfie_greekyogurt #tokyohalfie_グリークヨーグルト #tokyohalfie_harajuku #tokyohalfie_原宿 #tokyohalfie_petfriendly #tokyohalfie_ペットOK #グリ活 Less

Mosu - Seoul (Korea)

When you eat a lot at fancy restaurants, you are lucky enough to be treated with excellent dining experiences many times. Less frequently, there are restaurants that somehow are one level above and that leave a mark on you. But then, on very few occasions, you are struck with meals that simply redefine everything you think you know about food, that humbles and amazes to a degree that is hard to explain and impossible to forget.

Such meals do not happen often, but when they do, they change you.

@mosuseoul is in this selective group of places with rarified air. I will keep my writing short as words cannot possibly do Mosu justice, but this was a meal that shook me to my core.

Chef @sungmosu reopened recently in a beautiful new building that makes guests forget the bustling city outside those walls as they are transported to a parallel dimension.

The food is bold and somewhat splashy, but not at all forced. Just like the service, that was amazingly on point, without being intrusive.

Dinner started with a selection of small bites that looked like they just came out of a jewelry box. The abalone wrapped in seaweed was the type of course that I wish I could have a few dozen for takeaway.

Other standout dishes included a delicate sesame tofu filled with uni and morell with dalae soy, moo (radish) prepared in three different ways, the wood fired diamond turbot, an off-menu special conch, sourdough ice cream (!!!) and oven grilled hanwoo.

The sweet section was equally fantastic, led by a very interesting palate cleanser made with a combination of lime and cilantro sorbet.

Each dish was fantastic on their own, but they were somehow elevated when considering the meal as a whole, its flow and progression of flavors. As if they were all in perfect sync and were meant to be eaten one after the other.

I hope to visit Mosu again soon. Until then, I know that thankfully enough I will remember every single thing from my previous dinner. It was that good.

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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.

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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.

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Imun Seolleongtang - Seoul (Korea)

Soup is an integral part of the Korean diet. Different varieties can be found everywhere, so I obviously did my best to try as many as I could during my trip. I found it ideal to enjoy them early in the morning, as a way to start off my days.

According to my Korean food encyclopedia (a.k.a @kimanica), because of the war, when meat was scarce, the local people had to learn how to use each animal as a whole and work with alternative cuts, to make the most out of what they had.

I think Seolleongtang represents this well. Differently from Gomtang (which is more of a clear beef soup), Seollongtang uses ox bones alongside other cuts of the cow, which are then simmered for a long time to create a white, milky broth.

The flavor is mild at first, but as with most Korean soups, each individual is welcome to season it to their liking with what is available on the table. By adding a nice amount of salt and a generous touch of spring onions, the meatiness and overall taste of the soup comes to light.

Imun Seolleongtang is a very traditional establishment and it has been in operation for over a century. I definitely recommend such an institution for those interested in trying this dish.

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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.

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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.

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Hansung Kalguksu - Seoul (Korea)
@bartlebying

@hansung.kal is a special place. This is indeed the best word I found to describe it, special.

This family-run restaurant precisely prepares home-style Korean food with outstanding ingredients.

Did I order too much food? Probably. But every bite I took made me feel like I was missing out on each single dish that I was not able to try.

Aside from a nice banchan set, my meal started with Suyuk, a local braised beef brisket. Needless to say, it was extremely tender and succulent. It also paired really well with their homemade leek kimchi.

Halfway through my small serving of Suyuk, a fresh plate of assorted Jeon (Korean pancakes) arrived. It consisted of a mix of pan-fried oysters, shrimps, codfish and zucchini, all coated in a light batter and cooked until golden and fluffy, without overcooking any of the ingredients - all of which impressively kept their ideal textures.

As if that was not enough, I then tackled a Nakji-bokkeum, a spicy stir-fried octopus dish with a variety of vegetables. For me, it was definitely the winner of the day, which is not a small feat considering how highly I considered both prior dishes. I also ordered the optional dry kalguksu noodles that made it even more special. It had a spicy flavor (not too fiery for my palate) that was balanced by sweetness and complemented by smoky notes and a very nice combination of textures, especially from the tiny local octopus. Definitely one of my favorite foods in Korea.

My 45 minute walk back to the hotel was a happy coincidence that helped on
a much needed digestion process. During that time span, I could probably count more smiles than steps.

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