Foodle

Grounded in Spanish/latin flavours and influenced by Japan, it was a treat to revisit @ando.hkg .

A menu of thoughtful cooking that eschews the bells and whistles for rock solid flavour combinations from @agux1988

Spanish tuna tartare kicks us off , buried beneath a subtle paprika foam , it’s well worth springing for the Kristal Kaviari supplement , the caviar is the missing dimension to this dish and completely amplifies the unami notes .

A small carabinero prawn is gently charred and served with a fragrant fermented tomato sauce and a herb pannacotta .

Mushroom broth made from Yunnan mushrooms is understated luxury , the sole garnish are three kinome leaves and their minty fragrance goes a long way .

Japanese sea bass is perfectly opaque and matched to both a Shitake stem/razor clam ragu and a textbook beurre Blanc using Spanish cava .

Argentinian Angus beef exclusively imported to Ando is pleasure personified , the family chimichurri recipe is outstanding and the garnish of Japanese mountain vegetables and kale puree keeps this beef dish very light and fragrant .

Today’s wet rice features squid and Chinese yellow wine foam , excellent pairing .

Desserts are simple crowd pleasers , a yuzu and meringue duo cleans the palate , and a smoked chocolate finale again keeps light and floral, rather than a cloying finish .

Recently crowned Sommelier of the year @carlito.gorgor adds to the experience with a great value pairing which chooses the road less travelled . Less

🍀Ando x Crony x Restaurant Allen x Respiración┆📍Restaurant Allen┆🇰🇷Seoul, South Korea┆🍴Collaboration Dinner (KRW900,000 / person)

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Four @michelinguide-starred restaurants, one unforgettable night🌟 Last week in Seoul, ahead of the “Asia’s 50 Best Restaurants 2025” ceremony by @theworlds50best, “Ando”, “Crony”, “Restaurant Allen”, and “Respiración” united for an exclusive 11-course collaboration dinner🙌 Bringing together diverse culinary influences from Hong Kong, Tokyo, Seoul, and Kanazawa, this one-night-only experience highlighted the creativity of visionary chefs🌈 Thank you @theforksandspoons852 for the invitation🙏

【Restaurants & Chefs】
・🇭🇰 @ando.hkg @agux1988 @carlito.gorgor
・🇯🇵 @michi_crony @ozawakazutaka
・🇰🇷 @restaurant_allen @allen_hyunmin_suh
・🇯🇵 @respiracion_japan @tatsuroume
　　 @keisuke_y.a.g.i @yusuke07260812

【Dinner Menu】
① 🐚Torigai Clam Chawanmushi with Kombu
　　 @kaviari_paris Kristal Caviar (𝖢𝗋𝗈𝗇𝗒)
② 🦐Impact Amaebi (𝖱𝖾𝗌𝗉𝗂𝗋𝖺𝖼𝗂ó𝗇)
　 🥧Maguro Tuna & Asparagus Tartlet (𝖢𝗋𝗈𝗇𝗒)
③ 🥑Scallop, Piparras, Celtuce, Avocado (𝖠𝗇𝖽𝗈)
④ 🍋Local Seafood, Spring Mountain Vegetable,
　　 Jeju Citrus Sauce (𝖠𝗅𝗅𝖾𝗇)
⑤ 🥣Ajo Blanco (𝖠𝗇𝖽𝗈)
⑥ 🍞Bread & Seaweed Butter (𝖠𝗅𝗅𝖾𝗇)

⑦ 🐟Fish Quenelles, Spring Canola,
　　 Fermented Citrus Beurre Blanc (𝖠𝗅𝗅𝖾𝗇)
⑧, ⑨ 🍄‍🟫Maitake Dishes (𝖱𝖾𝗌𝗉𝗂𝗋𝖺𝖼𝗂ó𝗇)
⑩ 🐟Sustainable Isaki Fish from Oseto Fishery,
　　 Turnip, Fukinotou (𝖢𝗋𝗈𝗇𝗒)
⑪ 🦀Snow Crab, Caldoso Rice (𝖠𝗇𝖽𝗈)
⑫ 🦆21 Day Dry-Aged Duck, Mini Cos Lettuce,
　　　Duck Jus (𝖠𝗅𝗅𝖾𝗇)
⑬ 🌲Dessert of Noto Cedar Tree (𝖱𝖾𝗌𝗉𝗂𝗋𝖺𝖼𝗂ó𝗇)
⑭ 🧑‍🍳Team Photo!

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
ソウルで開催された @theworlds50best 主催の「Asia’s 50 Best Restaurants（アジアのベスト50レストラン）」授賞式に向けて、様々なイベントに参加させていただきました💓 香港の「Ando」、東京・東麻布の「Crony」、ソウルの「Restaurant Allen」、金沢の「Respiración」の一夜限りのコラボレーションイベントは、グローバルな要素を取り入れた唯一無二なラインナップを楽しみました🌏 高級キャビアの「Kaviari Crysal Caviar」を贅沢に乗せ、旨味が凝縮された「鳥貝の茶碗蒸し」が特に印象的な絶品でした💯

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#Ando #Crony #RestaurantAllen #Respiración #gifted Less

Josephine Chez Dumonet - Paris (France)

Beef Bourguignon is a nostalgic dish for me, as it was often served on family lunches at my grandparent’s house. Originated in Burgundy, the recipe consists of a stew made with red wine and tough beef cuts that are tenderized through a very long cooking process. The end product is a fall-apart tender beef in a dark sauce with mushrooms, carrots and eventually other vegetables.

When looking for a good beef bourguignon in Paris, Josephine Chez Dumonet inevitably comes up. And I can assure that it does not disappoint. The bubbling pot is comforting and aromatic. It comes with a side of tagliatelle that was a bit overcooked for my taste, but still served its purpose of soaking up the leftover sauce.

Even though I made my reservation solely because of the beef bourguignon, I was gladly surprised by other fantastic items on the menu as well.

One of them being the Pigeon Mille Feuille, that came with two beautiful pigeon legs on the side of the tower made golden and crispy potatoes layered with sliced pigeon. Topped with a collagenous sauce, it hit all of the right notes for me.

Another one was their pillowy Grand Marnier Soufflé. It is quite strong on the alcohol, balancing out the sweetness of the fluffy batter.

Josephine Chez Dumonet serves hearty dishes, with rich flavors that really please those passionate about French cuisine . For me, it went even beyond and made me travel back in time to a random Thursday night at my Grandma’s.

(Versão em Português nos comentários) Less

Part 2/2
To me, Chef Manav Tuli, chef/owner of Leela HK, is a superman in the kitchen. Nothing deters him. And his Indian food is great. That’s obvious. What awes me is when he collaborates with chefs of other cuisines - like with Chef Liu Zhen of Yong Lu HK.

I headed to the dinner with some trepidation—how could Indian and Ningbo cuisines ever strike a happy accord? But the meal opened my eyes to the impossible.

A few weeks ago, chef Manav collaborated with chef Jeong Sang-won of Born & Bred Seoul. Again, Manav worked his magic, blending Indian and Korean cuisines goregously. If memory serves me, I’ve hardly tasted beef in Indian cooking. Yet that meat didn’t seem out of place here.

One point to note—the host of Born & Bred was very generous in providing a platform for chef Manav to shine.
#asiasbest50restaurants #asias50best #worlds50best #worlds50bestrestaurants #seouleats #seoulrestaurant #seoulfoodie #seoulfood #chef #eat #foodlovers #foodpics #foodgasm #foodporn #foodstagram #foodiesofinstagram Less

A hidden gem in Nishikoyama where you can choose your menu visually and interactively. At @caillou_nishikoyama, guests are invited to the open kitchen where Chef @koichi__adachi showcases the ingredients of the day while explaining how he will prepare each of the dishes. It’s a great way to see the dishes visually while discussing with the chef how best to construct your menu. Between the two of us, we chose 4 appetizers and 3 mains to share which was more than enough food. The flavors were clean and balanced while the execution was excellent. The biggest surprise of the night was the poele horse meat which was super tender and flavorful - possibly the best horse meat I’ve ever had.

What we tried:

パテ・アン・クルート
Pate en Croute

ホタルイカとツブ貝のソテー
スペルト小麦のリゾット
Spelt Wheat Risotte with Sautéed Firefly Squid & Scallops

モリーユ茸のエチュベと新玉葱のフラン
Morel Mushrooms with Onion Flan

ロワール産ホワイトアスパラ
White Asparagus from Loire with Orange Sauce

真鯛のポワレと蛤 サフランの香り
Sea Bream & Clam Pasta with Saffron

馬肉ハラミのポワレ
Horse Meat Poele

岩手県産 佐助豚ロースのグリル
Grilled Pork Loin from Iwate

パリブレスト
Paris Brest
•
Caillou
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Our last but by no means least stop on my Scandinavia tour last month was to visit @knystaforsen . This was the perfect end to the tour and with @nicolaitram , @evahtram and the teams unbeatable hospitality, fantastic wines and of course the incredible food where every dish is touched in some way by fire and smoke this was an experience that we will all treasure for a long time to come. To make this visit all the more special we all stayed overnight so were able to enjoy the beautiful surroundings and a delicious breakfast the following morning.
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Michelin Guide - ⭐️🍀
La Liste -
W50B - ‘Discovery’
Best Chef Awards - 🔪🔪
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide
@seasonedfoodie @bruno_timperman @bruutbrugge @_clarke91_ @tomdevos68 @edwinmenue33 @sguntly @vvan829 @rinaunwrapscmf @jennajupin Less