Foodle

Les Arlots - Paris (France)

Whenever I think about a French bistro, @lesarlots is what pops first on my mind. This out of the beaten path restaurant serves old-school comfort food in a very cozy environment. It is the kind of place that I wish I had in my neighborhood, with unpretentious food done right and well complemented by a very nice atmosphere that makes one feel at home.

Les Arlots only takes reservations through phone calls, and the staff is refreshingly friendly. There is no wine list, but they will gladly assist you based on what dish was ordered. The concise menu, displayed on a chalkboard, changes daily and features several bistro classics. All of which are cooked to perfection.

During dinner service, they serve their famous saucisse-purée, a match made in heaven between creamy mashed potatoes and a herbal sausage, finalized with a viscous sauce.

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Clamato - Paris (France)

In case you are looking for an alternative to the award-winning and perennially booked Septime, look no further than its sister restaurant, Clamato.

Clamato has a seafood focused menu, serving mostly small plates that are perfect for sharing.

The simple cooking techniques used emphasizes the quality and freshness of the produce.

The restaurant has a no-reservation policy, so I suggest walking in ahead of opening hours if you want to be seated. You will not regret it.

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Clown Bar - Paris (France)

After my amazing meal there, I can say in all honesty that @leclownbar is well deserving of its fame and that it lives up to its price tag.

The concise menu displays a lot of Japanese influences to contemporary French cooking. The service is also very friendly and the restaurant has a fantastic wine selection to offer.

It also rewards the most adventurous palates, as many of their specialties are made with out of the ordinary ingredients. Including the signature veal brain, purposely served to look as “brainy” as possible. The dish is very smooth in texture and topped with a yuzu sauce that balances the overall flavors elegantly.

The decoration is also fun and unusual, paying tribute to the place’s origins, as it once was the go-to bar for clowns and other working staff from a neighboring circus.

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I first hesitated when invited to this 8-hand collaboration — after all, too many cooks spoil the broth. But among the four was chef Agustine, who was especially dear to me. And I’ve heard positive feedback about the other 3 restaurants for a very long time, so I said yes.

Turned out I thoroughly enjoyed myself. Four different styles yet it all flowed seamlessly. Chef Allen, chef Michihiro, chef Tatsuro and chef Agustine, were young, gifted, earnest and creative. And each displayed his distinct cultural background, culinary training, and individual approach to ingredients brilliantly. There were hits and minor misses; but they were cooking in a crowded kitchen, most for the first time.

The bonus came in wines curated by 2 talented sommeliers – Carlito Chiu who just won the Michelin Sommelier Award (2025) in HK; and Kazutaka Ozawa of Crony who walked away with Asia’s Best Sommelier Award 2025 a few days later at Asia’s 50 Best Restaurants.

Thanks for the gorgeous experience!

#asias50best #50bestrestaurants #worlds50best #seouleats #seoulrestaurant #chef #cheflife @ando.hkg
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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

🇭🇰🇸🇬 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

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

@timeoutmarketosaka has landed in Osaka, marking its first Asian outpost with a sprawling 3,000-square-metre space housing a whopping 17 dining concepts and 800 seats. Curated to showcase the city’s culinary diversity, this ambitious food hall, a centerpiece of the new Grand Green Osaka complex, delivers an impressive cross-section of Osaka’s vibrant dining scene—from local street food to inventive global cuisine.

Standouts include tacos from @saboten.taqueria, Hong Kong-style crispy pork at Gohan Siumei, samgyetan at Kankokushokudo Iru, pork okonomiyaki at @koalashokudo_grandgreenosaka and an impressive katsu sando from @nikutoieba_matsuda.

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Chef @_willy_monroy —who first captivated Osaka with authentic Mexican flavors at casual hotspot @saboten.tachinomi —has upped his game with @milpa.rest, Osaka’s first Mexican fine-dining destination. Homemade tortillas with smoky wild boar, duck confit enmoladas smothered in earthy mole, crab-loaded pescadillas, and scallop tostadas brightened with sudachi all shine. The donabe-cooked arroz a la tumbada provides a rich, satisfying finale. Another win for Osaka’s culinary evolution.

I spoke with Willy for my article in @nikkeiasia about the rise of Latin American chefs in Asia:

https://asia.nikkei.com/Life-Arts/Life/Eat-Drink/Asia-s-food-scene-embraces-Latin-American-flavors

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The charming town of Yamanaka Onsen, near Kanazawa, offers more than hot spring resorts and lovely landscapes: it’s a treasure trove of traditional Japanese arts and crafts. I visited for the first-ever Yamanaka Onsen Arts & Culture Festival, which showcased contemporary art installations dotted around the city.

The highlight was an extraordinary dining experience that brought together local culinary talents and artisans. Hiroki Matoba’s (@tempura_matoba) tempura was simply exquisite, while Kotaro Kitamura of @yamanakaonsen_meigetsuro presented refined kaiseki dishes. Kazayuki Kuchide and Junichiro Mitani (of Enuma Station and Kocho) surprised with innovative fusion creations.

Each dish arrived on handcrafted tableware, introduced by the artisans themselves, and Yusuke Shimoki from @washubar_engawa_yamanakaonsen brought everything together with brilliant sake pairings.

Many thanks to organizers @hanamurasaki_official!

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