Foodle

7) langoustine, nishiki rice, yuzu, sea buckthorn & pine 🤤😋

8) turbot, artichoke “barigoule” , japanese mustard & coriander

@michelinguide for 2024: 🌟🌟🌟

@theworlds50best for 2024: No. 35

OAD for 2024: No. 4 on “Europe Top Restaurants”
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#hungryglomad_stockholm #mystorywithmichelin #yesmichelinguide #worlds50best #oadtop100 #laliste1000 #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #gourmetartistry #theartofplating #finefood #finefoods #luxuryfood #soigne #soignefood #culinaire #culinaireinspiratie #artculinaire #nordicfood #swedishfood #finedining Less

Break your fast the right way!
Join me @maloogacatering for an authentic Arabic iftar, featuring my personal favorites crispy samboosa, flavorful Arabic Khabsa, refreshing drinks, & of course, the irresistible Dubai chocolate! 🍫🥘
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Who’s coming?
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#ramadan #ramadan2025 #eeeeeats #supportlocal #phillyfoodies #supportlocal #ramadaninphilly #shautiapproved #khabsainphilly #arabic #arabicfood #yemenifood #bestofphilly #phillyfoodblogger #yophillymag #philly Less

Baan Nual – Refined Home Cooking with Soul

Our latest meal at Baan Nual was nothing short of exceptional. Sharing the table with Bangkok-based friends, we were served food in volumes that could have easily fed an army—each dish was abundant, deeply flavorful, and carried a sense of generosity that defines Thai hospitality at its finest. Despite the hearty portions, the cooking was refined, clean, and precise—home-style in spirit but executed with the care and sophistication of a seasoned chef.

Among the many highlights, the Moo Pad Kapi (stir-fried pork neck with shrimp paste) delivered a stunning depth of flavor, while a spicy crab dish was vibrant and addictively complex. Though the river prawns with fried garlic—an all-time favorite from a previous visit—also made an appearance, it was these bolder, rustic dishes that stole the show this time.
Back in 2019, I visited Baan Nual at its original location. It was a modest, two-table operation tucked inside a traditional wooden Thai house that echoed the childhood memories of its owner, Sittisak Sakornsin. He and his sister, Yuwarat, run the restaurant together. While Sittisak designs the experience and manages the space with a touch of whimsical nostalgia—decorated birdcages, vintage crockery, and a soundtrack of old Thai pop songs—it is Yuwarat who leads the kitchen.

Working with just two woks, she single-handedly prepares every dish from a menu of over 50 items, many of which must be pre-ordered so she can source the best possible ingredients from local markets. Her cooking is personal, deliberate, and rooted in deep tradition. On my first visit, her river prawns with fried garlic left a lasting impression—the prawns perfectly cooked on their own and then finished with a mountain of fragrant golden garlic just before serving.

Baan Nual specializes in refined Central Thai home cooking with a strong emphasis on traditional flavors, personal recipes, and market-fresh ingredients. It is not royal Thai cuisine, nor is it street food — rather, it sits in that rare middle ground of nostalgic, family-style cooking elevated through technique and care.

Key characteristics of Baan Nual’s cuisine:
• Central Thai flavor profiles: Balanced use of sweetness, salinity, spice, and acidity.
• Shrimp paste (kapi), coconut cream, fermented elements, and local herbs play prominent roles.
• Wok-fried dishes, salads, and relishes dominate the menu, prepared à la minute with minimal shortcuts.
• Dishes like Moo Pad Kapi, Yum Dok Kajorn, and spicy crab curry reflect the home-style nature, but with exceptional finesse.
• Every dish is cooked to order by Yuwarat, and often customized based on what’s fresh in the market and what the diner requests.

So while not “fine dining” in the modern sense, it is artisan-level, heirloom Central Thai cuisine — cooked with soul, memory, and a high degree of skill.

Today, Baan Nual has become one of Bangkok’s most elusive reservations, with only three tables available in the current location. The format hasn’t changed much: you call ahead, request your dishes, and arrive to what feels like a private dinner at a friend’s home. But the secret is out—and securing a spot requires considerable advance planning.

Still, for those lucky enough to get in, the experience is more than worth the effort. Baan Nual is not only a celebration of Thai comfort food—it’s a testament to what happens when deep personal memory, culinary skill, and heartfelt hospitality come together under one roof.
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Our lunch from Bello Ghost Pizza was a masterclass in dough craft and fermentation. Despite being strictly take-out and run out of a compact setup with no dine-in, the anticipation around this meal was palpable—booked nearly a year in advance via Facebook. The chef, working alone four days a week, crafts about 60 pizzas per session, totaling an estimated 30,000 in his lifetime. There’s something deeply personal and obsessive about his process, from selecting three different Italian flours to achieving a dough so airy and light it nearly floats. He attributes this texture to a carefully honed fermentation process, resulting in crusts that are beautifully blistered, elastic, and digestible.

We had the unique pleasure of being allowed to dine in his kitchen—an experience not typically available to the public. Normally, customers must pick up their pizzas or use a delivery service, meaning they rarely experience the pies in their ideal state. Eating them straight from the oven was a revelation. The temperature, texture, and aroma came together with a clarity that’s often lost in transit.

We began with the classics: a Marinara and a Margherita—pure expressions of the craft, with the marinara offering bold, garlicky brightness and the margherita showcasing the dough’s subtle tang and the chef’s delicate touch. From there, we explored three specials: one topped with wild mushrooms and smoked cheese, another with anchovy and lemon zest, and a third, more improvised and decadently cheesy. The latter divided opinions—rich and indulgent, it was a personal favorite but perhaps a bit too much for others.

Founded in 2020 with no formal training and a humble mail-ordered oven from England, the chef’s journey is as compelling as his pizza. Bello Ghost is more than a pizzeria—it’s a cult experience driven by one man’s relentless pursuit of perfection. Less