Foodle

First visit to Caprice this year and first time choosing the signature menu since 2023 , over half the dishes are different and it was one of the “new” dishes that stole the show .

Brittany Blue Lobster Salad with Green Pea Purée, Seafood Jelly and Oscietra Caviar - the lobster is sliced into rings and filled with seafood gel and topped with caviar . This sweet and salty dance is all rounded out with a velvety vegetal green pea and mint puree which sits somewhere close to a veloute . Served at room temperature the whole dish is lively and balanced with zero notes out of tune .

But first was one of my favourite dishes in the @guillaumegalliot repertoire .

Land and Sea Tartare Australian Wagyu Beef, Gillardeau Oyster and Kristal Caviar.
Again terrific combination with the salinity of the oyster and caviar balanced by the chive and parsley garnish , the beef is the soundtrack of the dish and is in harmony .

Japanese red mullet is glued to a scallop and mussel farce and served with a lovely light consommé which is deeply aromatic with Indonesian pepper and lemongrass .

Roasted lamb is textbook , served with a yoghurt gel , a replay of pea and mint puree and a rich lamb jus . Served with a terrific Nebbiolo, this is a killer match .

The cheese board is probably the best in the region and as the signature menu has downsized from 7 to 6 courses , I had plenty of stomach space to go to town on it .

A classic nostalgic dessert ended the meal , banana millefeuille with cocoa sorbet . The sorbet was extremely rich and needed some dessert wine for balance .

Speaking of dessert wine , Caprice has long sent you home with a terrific vanilla flan to enjoy the next day , they have now added to this by also gifting you a small test tube of dessert wine to pair it with . Amazing hospitality.

There is something about Caprice which leaves you aching to return as soon as you depart . Less

📍Yeongcheon Yeonghwa┆🇰🇷Seoul, South Korea┆🥩Hanwoo Yukhoe Bibimbap (₩21,000)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Hanwoo Beef · 韓牛専門店
🏷┆#영천영화 #YeongcheonYeonghwa
💰┆₩20,000~₩30,000🌞
👣┆Open 24 Hours · 24時間営業
📅┆Walk-In Only · 予約不可
✍️┆Food 9/10 · Vibe 7/10 · Price ₩₩₩

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
A go-to spot for Hanwoo (Korean beef) lovers, “Yeongcheon Yeonghwa” in Gangnam has been a local favourite for years with autographs of countless K-pop stars🎤 It is walk-in only, but with plenty of seating and a quick turnaround, you won’t have to wait too long to enjoy their top-quality beef👑 Plus, it’s open 24 hours, so you can satisfy your cravings anytime🫰🏻

Their signature dish is the “Yukhoe Bibimbap” - fresh, tender Hanwoo beef tartare, seasoned with a touch of sweet soy sauce and served with a warm bowl of rice, crisp lettuce, and green onions🌟 It comes with a comforting bowl of “Doenjang Jjigae” (soybean paste stew) and an array of kimchi for the perfect balance of flavours🌶️

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
ソウルの 江南（カンナム）にある韓牛（韓国産牛肉）の専門店「Yeongcheon Yeonghwa（ヨンチョン・ヨンファ）」🐃 予約不可ですが、席数が多く回転も早いため、長時間待たずに座れます💓 更に24時間営業なので、いつでも伺えるのも魅力です✌️ 看板メニューの「ユッケビビンバ」は、甘い醤油ダレで味付けされた新鮮で柔らかい韓牛のユッケをたっぷり使った贅沢な一品✨ 更に、「テンジャンチゲ」（韓国風味噌チゲ）とキムチの盛り合わせがセットになっており、味のバランスも完璧です💯

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_seoul #tokyohalfie_ソウル #육회 Less

Huitrerie Regis - Paris (France)

It is impossible for me to go to Paris and not treat myself with at least a dozen oysters. And
@huitrerieregis is my go-to spot for that in town. Located in St. Germain, the small establishment is perfect for either a quick bite or a full-on feast.

The place offers other seafood specialties as well, but I focus solely on the oysters when going there. These briny bivalves are one of the best I have ever had and don’t require any additional condiment other than a gentle squeeze of lemon. Regardless of that, Huitrerie Regis also offers a very high quality vinegar that complements each bite really well.

They also have a very solid wine list to ensure that any afternoon spent there is absolutely unforgettable.

(Versão em Português nos comentários) Less

🇭🇰🇸🇬 Experience and celebrate the best of Hokkien culinary heritage, as @mingpavilion.shangrila proudly hosts a special collaboration event with Singapore’s legendary @kengengkee on Thursday 24th April for dinner, and Friday 25th April for both lunch and dinner service.

With a legacy spanning three generations since its establishment in 1970, Keng Eng Kee is a MICHELIN recommended, family-run culinary institution in Singapore known for its traditional and contemporary seafood creations by Head Chef Wayne Liew, with front of house led by his brother, Paul Liew.

Limited to two days only, guests are invited to embark on a collaborative dining adventure that combines the Hokkien expertise of Chef @cheflamyeung from Ming Pavilion with the Zi Char mastery of Chef Wayne of Keng Eng Kee. Lunch is priced at HK$688 + 10% per guest, while dinner is priced at HK$988 +10% per guest, showcasing a menu rich in Singaporean delicacies. A special beverage pairing will be available at an additional HK$500 for wine pairing, or HK$300 for tea pairing.

The collaboration promises not just a feast for the taste buds but also a feast for the senses, with each dish telling a unique story through its ingredients and flavours.

Read more at below, swipe right for more information
theforksandspoons.com.hk/newsroom

#KengEngKeeSeafood #Singapore #MICHELINGuide #MingPavilion #HongKong #HokkienCuisine #Food #RestaurantCollaboration #ChefsofInstagram #HK #ChineseCuisine #ChineseFood Less

Perched on a slope in the Himalayan foothills, @restaurantnaar is chef @prateeksadhu’s dream realized—a window into the mountain cuisine of his ancestral homeland.

It’s one of the most exciting new restaurants I’ve discovered recently. Here, I was introduced to monkey fruit and lamb brains, Himalayan morels and delicate trout. I loved the Sunderkala —hand-pulled noodles (a legacy of Tibetan trade) in a charred vegetable broth topped with minced lamb.

The whole experience was magic — watching the moon rise while savoring spoonfuls of luscious pineapple cake. A culinary journey I won’t soon forget.

Huge congrats to Prateek @aashinakaul and the team on their debut at @theworlds50best Asia’s 50 Best Restaurants awards!

#HimalayanCuisine #NaarRestaurant #MountainFlavors​​​​​​​​​​​​​​​​ #asias50best Less

An exciting collaboration between @bornandbredkorea and @leela.hkg where Korean Hanwoo beef meets Indian spices! The menu showcased the unique pairing of Indian and Korean flavors with enticing dishes such as the Fish Skin Chaat, Yukhoe with sweet green chili, Crab Curry with bone in ribeye, and more. Some of the dishes from @chef_manav_tuli were made for the first time - making the meal all the more special. Initially, I was worried that the combination of Indian spices with Hanwoo beef would be too heavy, but the two chefs managed to balance the flavors and portion perfectly. The sweet ending with the masala chai bingsu was just cherry on top. Thank you @chef_manav_tuli @kyunghwanmin for the delightful afternoon!

The menu:

GALBITANG
Rib Fingers, Morel Mushroom, Ginseng

FISH SKIN CHAAT
Caper Chili Raita, Ginger, Crispy Lentils

MINI RAAJ KACHORI WITH CUCUMBER KIMCHI
Tamarind & Mint Chutney, Sweet Yoghurt

YUKHOE WITH SWEET GREEN CHILI BLIGAK
Chuck Tender, Sweet Green Chili, Caviar

COLD CUT WITH SEASONAL FRUIT
Rump, Seasonal Fruit, Vanilla Bean

AASH E BAWARDI WITH MANDOO
Bengal Gram Lentil, Coriander Seeds, Cinnamon

LACHCHA TAWA NAAN
Layered Bread with Beef Fat, Yoghurt

CHET TINADU BEEF TACO WITH GOCHUGARU
Black Pepper, Curry Leaf, Clove

THRISSUR CRAB CURRY WITH HUCHU PEPPER & BONE IN RIBEYE
Coconut, Cumin, Fennel Seeds, Turmeric

OXTAIL SALLI BOTI WITH MAKGEOLLI
Kashmiri Chili, Sherry Vinegar, Apricot, Crispy Potatoes

KOTHAMALLI BEEF CHEEK AND BONE MARROW BIRYANI & BEEF HEAD SOUP
Coriander, Mint, Caramelized Onions, Saffron

MASALA CHAI BINGSU WITH DRIED PERSIMMON
Chai, Persimmon, Cheese, Pecan
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Born & Bred x Leela
Seoul, South Korea
#supermelSeoul
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#seoul #seoul🇰🇷 #seoulkorea #seoullovers #seoultravel #seoulfood #seoulrestaurant #finedining #finedininglovers #asias50best #asias50bestrestaurants #leelahk #bornandbred #hanwoo #hanwoobeef Less

Naruse
2022.11 dinner
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若インゲン
Wakaingen
白ネギ・鰹節
White scallion with katsuoboshi
皮付き富士山麓の新牛蒡のかき揚げ
New Burdock from the Foot of Mt. Fuji fried with skin on

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Three years ago, I had the privilege to step into「Tempura Naruse (成生)」for the first time, and numerous revisits followed afterwards. Chef Takeo Shimura (志村 剛生)’s dedication to his craft was evident as he sourced the freshest seafood from Suruga Bay picked by Naoki Maeda (前田尚毅) of famous「Sasue Maeda Fish Store (サスエ前田魚店)」in Yaizu and seasonal vegetables from the fertile lands at the base of Mount Fuji. Each course was a testament to his meticulous attention to detail, allowing the natural flavors to shine.

The intimate counter offered a front-row seat to the artistry unfolding in the open kitchen as well as breathtaking view of the traditional Japanese garden. All the meals end with a tea ceremony, it’s an incomparable dining experience beyond just food and drinks.
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#vinfox_naruse #成生 #naruse #志村剛生 #サスエ前田魚店 #sasuemaeda #静岡 #shizuoka #tabelog #食べログ #食べログ高評価 #予約困難店 #予約困難 #tempura #天ぷら #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less