Foodle

Stöcklkraut, historisch in Fässern milchsauer vergorenes Weißkraut, bildet die Grundlage dieses Gerichts. Hier wurde es geschmort, um eine kräftige Textur und Röstaromen zu erzeugen. Der karamellisierte Molkerahm verleiht dem Gericht eine feine Süße und Tiefe – eine Hommage an alpenländische Milchwirtschaft und eine Verbindung zur traditionellen Resteverwertung von Molke. Grüner Pfeffer bringt Frische und eine leichte Schärfe ins Spiel, die das Gericht aromatisch aufbricht.

Gekrönt wird das Ganze von Fenalår, einer norwegischen Spezialität aus luftgetrocknetem Lammfleisch, das für seine feine Salzigkeit und würzige Note bekannt ist. Die Kombination verwebt alpine und nordische Esskultur auf elegante Weise. Die violetten Blüten und Kräuter obenauf setzen nicht nur optische Akzente, sondern spiegeln die Liebe zum Detail und zur Naturküche wider.

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#austria #vienna #finedining #goodfood #design #foodlover #instagood #vegetarian #foodie #salzburg #50bestrestaurants #oad #michelin #finedininglovers #foodporn #food #photography #nyc #photography #restaurant #foodphotography #foodblogger #cheflife #work #120mm #fujifilm #fujifeaturetime #fuji #chefstalk #gourmet #chefsroll #restaurant @oadtop100 @michelinguide finedininglovers @theworlds50best Less

📍YAUMAY┆🗼Marunouchi 丸の内┆🥟Details Below · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Dim Sum · 飲茶
🏷┆@yaumay_dimsum #YAUMAY
💰┆¥8,000~¥10,000🌞
🚉┆Hibiya 日比谷駅 (Exit A3)🚶🏽‍♀️6min
👣┆Casual · カジュアル
📅┆Book via @tablecheck_gourmet · オンライン予約
✍️┆Food 9/10 · Vibe 8/10 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
The dim sum restaurant “YAUMAY” produced by Alan Yau (most renowned for founding Oriental Asian inspired restaurants @wagamama_uk and @hakkasan) opened in Marunouchi in 2018🌹 The restaurant name derives from combining the restauranteur’s last name (“Yau”) with the Chinese word for “Spring”, which represents new beginnings (“May”)🌸 Their menu features both classic and innovative creations (including my favourite “Crispy Beancurd and Prawn Cheung Fun”)🌈

① 🐷Honey Roasted Char Siu (¥2,200 / half)
②, ③ 🔥Crispy Beancurd Cheung Fun (¥2,000)
④ 🐚Scallop Siu Mai (¥1,800)
⑤ 🥟Har Gau (¥1,200)
⑥ 🦆Poached Peking Dumpling (¥2,200)
⑦ 🪼Jellyfish Salad (¥2,200)
⑧ 🥬Stir-Fried Baby Gem, Fried Dace (¥2,200)
⑨ 🍜”Hiyashi Chuka" Chilled Noodles (¥2,200)
⑩ 🥜Black Sesame Glutinous Rice Ball (¥600 / pc)

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
世界的に有名なレストランクリエーター「アラン・ヤウ」氏がプロデュースし、2018年に丸の内の二重橋ビルの2階にオープンした「YAUMAY（ヤウメイ）」🌟 ロンドンでよく通っていた @hakkasanlondon や @yauatchalondon の系列店で、大好物の「揚げ湯葉と海老の腸粉」は毎回必ず頼みます🥰 今回は初めてカバー写真の「ハニーローストポーク」を頂き、甘い蜂蜜ベースのタレに漬け込んだ焼豚肉の柔らかさに感動しました🍯 定期的にリピートしたいお店です💕
① 🐷ハニーローストポーク (¥2,200 / half)
②, ③ 🔥揚げ湯葉と海老の腸粉 (¥2,000)
④ 🐚帆立焼売 (¥1,800)
⑤ 🥟海老蒸餃子 (¥1,200)
⑥ 🦆北京風水餃子 (¥2,200)
⑦ 🪼クラゲサラダ (¥2,200)
⑧ 🥬台湾A菜 魚風味豆豉炒め(¥2,200)
⑨ 🍜冷やし中華 (¥2,200)
⑩ 🥜黒胡麻揚げ団子 (¥600 / pc)

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_marunouchi #tokyohalfie_丸の内 #tokyohalfie_dimsum #tokyohalfie_飲茶 Less

Les Enfants du Marché - Paris (France)

I first came across @lesenfantsdumarche on a @worldofmouth review and instantly became obsessed with trying it out. What I failed to realize, however, was that the place is actually more of an open-air market stall on Marché Des Enfants Rouge than a restaurant per-se, let alone a closed one.

In practical terms, this mistake made me decide it was a great idea to invite my grandparents for lunch there on a freezing winter day. Thankfully, they are both adventurous in spirit and chose to ignore the cold and stick to the plan when we arrived at the market.

The place offers blankets, which were well received by them both upon being seated on the metal stools. With the weather issue out of the way, it was now finally time to decide what to eat from the ever-changing blackboard menu.

And we had a fantastic meal.

The food served here is seasonal and creative, with small dishes that are perfect to share. The onion soup took home the dish of the day recognition, closely followed by the steak with beetroot.

(Versão em Português nos comentários) Less

I recently attended a 8-hand collaboration at Restaurant Allen. I enjoyed the dinner by the 4 chefs; but I feel to truly understand a chef, one needs a complete meal solely by him or her.

So two days later, I was back at Restaurant Allen. Chef Allen Suh’s French techniques were solid, and his layering of flavours deceptive in their simplicity. The way local ingredients were assimilated into his creations was deliberate yet not contrived. It was impressive.

I love how young chefs these days marry their training in a ‘foreign’ cuisine with their native cultural background. The right balance is vital; and chef Allen does it very well.

Too bad I had to pass on wine pairing for health reasons—I’m sure the experience would have been even better.

I look forward to seeing what’s up Chef’s sleeves next.
#michelin #michelinstarchef #michelinrestaurant #seouleats #seoulfood #seoulrestaurant #eats #foodlover #foodporn #foodgasm #foodies #foodstagram #foodislove #chef #foodofinstagram #instarestaurant #koreancuisine Less

Congratulations to all the restaurants honored on @theworlds50best Asia’s 50 Best Restaurants list this year!

Particularly thrilled for @tamchudaree of family-run, 🌟🌟 @baantepabkk, winner of the Asia’s Best Female Chef award. From the garden at the heart of the restaurant growing indigenous herbs and vegetables, to the setting in her grandmother’s house - everything feels genuinely personal. Her menu showcases creativity and unsung local ingredients: highlights include horse mackerel with aromatic herb and kapi shrimp paste oil, dong dang squid ink rice noodles, and an innovative mushroom ice cream dessert. Chef Tam herself is as impressive as her food - refreshingly straightforward, witty, and naturally charismatic.

#Asia50Best #BaanTepa #ThaiCuisine​​​​​​​​​​​​​​​​ #worlds50best Less

A special gathering of chefs from Seoul, Hong Kong, Tokyo, and Kanazawa at the @restaurant_allen x @ando.hkg x #cronytokyo x @respiracion_japan collaboration for Asia’s 50 Best! It was a night of familiarity and new experiences - having tried the food from all of the restaurants except for Allen. What impressed me the most was how well the entire menu came together despite each of the chef’s unique style. Thank you to @allen_hyunmin_suh @agux1988 @michi_crony @tatsuroume @keisuke_y.a.g.i for the wonderful evening!

The menu:

Impact Amaebi by @respiracion_japan

Maguro & Asparagus Tartlet by @michi_crony

Scallop, Piparras, Celtuce Avocado Mousse by @ando.hkg

Local Seafood, Spring Mountain Veg, Jeju Citrus Sauce by @restaurant_allen

Torigai Chawanmushi, Kombu, Kaviari Kristal Caviar by @michi_crony

Ajo Blanco by @ando.hkg

Fish Quenelles, Spring Canola, Fermented Citrus Beurre Blanc by @restaurant_allen

Maitake Dishes by @respiracion_japan

Sustainable Isaki Fish, Turnip, Fukinoto by @michi_crony

Snow Crab, Caldoso Rice by @ando.hkg

21 Day Dry-aged Duck, Mini Cos Lettuce, Duck Jus by @restaurant_allen

Dessert of Noto Cedar Tree by @respiracion_japan
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Allen x Andō x Crony x Respiracion
Seoul, South Korea
#supermelSeoul Less

Naruse
2022.11 dinner
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白メバル
Shiro-mebaru
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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

REBELLE

It had never been this long since my last visit to my favorite restaurant, Rebelle—but after six months away, I figured the detox had run its course. Time to return to my haven of hospitality.

A lot has changed since my first meal there years ago. Martijn Defauw’s talent was no secret, but official recognition soon followed: crowned “Young Chef of the Year” by Gault&Millau, then earning a well-deserved Michelin star—long awaited, and finally delivered. The team pushed forward, and in early 2023, they closed doors for a complete transformation resulting in one kind of gastronomic heaven!

What sets this team apart is their relentless dedication and fierce independence. You can feel the pride in their work, see it in their eyes—it radiates through every detail. Few teams embody passion and perseverance like they do. Their rebirth wasn’t just a renovation—it was a statement.

And yet, some things never change…

Rebelle still delivers that unmistakable signature: razor-sharp precision, a deep respect for ingredients, and an obsessive love for flavor—especially that rich, soulful umami. The menu is constructed with care, built around purity, intention, and a hunger for excellence.

The wine game at Rebelle also have leveled up in a big way. They’ve always been lucky to have some of the most talented sommeliers around and a killer wine list to match. The tailored pairings they offer? Absolutely next level. Just sit back and let them work their magic.

Talent has always been there and one thing is certain: I’ll be along for the ride. And hopefully, the Langoustine XO will be too.
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.⁣ G&M: 16
.⁣ Michelin: ⭐️
.⁣ OAD Top 100: Top list
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#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders🇧🇪 #worldofmouth #wbpstars #michelin #gaultmillau #world50bestrestaurant #oadtop100 #guidegestalt #langoustine Less