Foodle

Bún Bò Huế – spicy noodle soup with pork knuckle, sliced beef, Vietnamese mortadella (pork roll), and pig blood curd (coagulated blood) 🩸 🐖
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#hungryglomad_virginia #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #foodgasm #foodgasms #goodeats #seriouseats #forkyeah #igfood #igfoods #igfoodie #igfoodies #igfoodporn #igfoodshare #foodporn #instafood #lefooding #eeeeats #foodieheaven #foodoftheday #foodobsessed #vietnamesefood #vietnamesecuisine #bunbohue Less

Good local eats 🤤

1) Philly cheesesteak with Cheez Whiz on an Amoroso roll 😋

2) Buffalo wings 👏

3) Carrot cake

4) Apple pie a la mode
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#hungryglomad_virginia #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #foodgasm #foodgasms #goodeats #seriouseats #forkyeah #igfood #igfoods #igfoodie #igfoodies #igfoodporn #igfoodshare #foodporn #instafood #lefooding #eeeeats #foodieheaven #foodoftheday #foodobsessed #phillycheesesteak #amoroso #cheezwhiz Less

@peterchang_herndon 🤤😋

1) Mama’s Braised Pork Belly | 老妈红烧肉 🐖

2) Single Lion Head Meatball | 红烧狮子头 lion 🦁

3) Tofu w/mixed mushrooms 🍄 🍄‍🟫

4) Chinese Taco Trio (Peking Duck, Mixed Pepper Chicken, Mongolian Steak) | 中式卷饼 (经典烤鸭，三椒鸡柳，葱爆牛柳) 🦆🐓🥩

5) Jasmine rice 🍚
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#hungryglomad_virginia #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #foodgasm #foodgasms #goodeats #seriouseats #forkyeah #igfood #igfoods #igfoodie #igfoodies #igfoodporn #igfoodshare #foodporn #instafood #lefooding #eeeeats #foodieheaven #foodphotography #chinesefood #chinesecuisine #foodoftheday #foodobsessed Less

𝓨𝓞𝓢𝓗𝓘𝓝𝓞・𝓝𝓔𝓦 𝓨𝓞𝓡𝓚

The omakase course at YOSHINO・NEW YORK starts out with a seasonal seafood parfait to get the palate warmed up for the culinary journey.

The parfait on the current menu consists of four layers:

Japanese rock mozuku seaweed comprises the base; this seaweed grows on top of rocks found at the bottom of the sea (hence the name) and has a strong minerality. It’s thinner with a stronger texture than standard mozuku seaweed.

The second layer is Japanese hairy crab from Hokkaido with vinegar gelée. Hokkaido is well known for its plump hairy crab, and in the spring, the best catch is found in the northeastern region around Abashiri.

On top of the crab, there’s a thick layer of ezobafun sea urchin from Hokkaido.

To top it off, the parfait is finished with Oscietra caviar and shiso flower spikes.

We still have some seats available for this month - the link to TOCK is shown in the comments. We hope to welcome you soon at YOSHINO!

吉乃では定番の一品目が『季節のシーフード・パフェ』です。下から岩海蘊、毛蟹、蟹酢ジュレ、雲丹、キャビア、花穂紫蘇という構成になっております。

📸 Photo credits: @cellianhu and @yifei._t

#andrew_yoshino
#andrew_sushi
#andrew_newyork
#sushiporn #sushigram #sushilovers #sushitime #tokyofoodie #foodiegram #foodporn #foodgasm #foodstagram #japanesefood #artofplating #instaeats #instafood #michelin #snapyummy #gastronomia #eeeeeats #eattheworld #gastronomy #instafoodie #beautifulcuisines #gastroart #michelin #sushinoyoshino #YOSHINONewYork #吉乃NewYork #寿しの吉乃 Less

A Tasting Menu on the Edge of the World

At Cape Town’s V&A Waterfront, where the Atlantic exhales against the harbor walls, Pier sits quietly—confident, composed, and utterly unswayed by spectacle. This is not a restaurant that begs for attention. It earns it.

Chef John Norris-Rogers leads the kitchen with precision, delivering a tasting menu that reads like a meditation on the Cape. It begins light—a bite of yuzu, trout roe, and kimchi crab that brightens the palate like a shard of sunlight. Then, the rhythm builds: snoek takoyaki, crisp and briny; tandoori yellowfin smoothed by avocado and chèvre; and a moody, deep quail with langoustine over spiced coconut that brings heat, fat, and silk into sharp balance.

The bread course—so often filler elsewhere—is a full-fledged act. Sourdough arrives with curried hake butter, smoked mussels, and chorizo—a briny, smoky crescendo of its own.

Main courses follow the same quiet confidence. Lamb, stuffed with morel and shaded with tarragon, feels grounded and rich, while a Wagyu supplement offers depth for those craving an even bolder final act.

Dessert avoids theatrics in favor of clarity. Strawberry, elderflower, and whey—sweetness, acidity, and the lightest brush of nostalgia. Then, simply, a Treasure Chest. No description. Just trust.

Pier doesn’t chase trends. It refines them. And in doing so, it carves out something rare: a restaurant that speaks softly and still stays with you, long after the sea has gone dark.

#thechefsstories #thechefsstoriesontour #world50best Less

Tenth Time’s a Feast

There are restaurants you visit. And then there are the rare few you return to — religiously, ritualistically. Last night was my tenth dinner here. The first with my brother. And once again, this kitchen reminded me: they don’t run out of magic.

The Leeu Estate olives opened like a quiet prelude. Then: oyster with carne asada and grapefruit — a bold, beautiful overture of contrast and silk.

Namibian snow crab, delicate and cool. Then the langoustine salad with caviar (of course we said yes).

Crayfish, peri-peri, ponzu — a fearless plate. Then yellowfin tuna with cardamom and coconut, followed by a nostalgic ‘viskop’ chowder that warmed like memory.

A palate punch: kalamansi and worm salt, sharp, wild, brilliant.

Then the choice: coal-roasted lamb with salsa verde and kapokbos, or Karoo wagyu with truffle (we did both). Unapologetically indulgent.

Cheese followed — smoked Stanford with pear and mustard — and a gentle close with stone fruit, crème fraîche and spelt. Then, as always, the charming Sweets Trolley, rolling in like joy on wheels.

Thank you, Peter Duncan and Culinary Director James Gaag, for another unforgettable journey. And to Head Sommelier Barry Scholfield — your pairings are poetry in a glass.

Ten dinners in, and still I’m hungry for more.

#LaColombeMoments #TastingMenu #CapeTownEats #FineDiningSouthAfrica #FoodStories #ChefLife #JamesGaag #PeterDuncan #BarryScholfield #Gastronomy #FoodPilgrimage #SavourTheMoment #TenthTime #CapeWinelands #LeeuEstate #FoodLoversJournal #TastingExperience #FullChefsExperience #CapeTownRestaurants #CulinaryArt #thechefsstoriesontour #thechefsstories #world50best #finedining Less

Lunch at @yayacas.uk

Yayacas is a wonderful little Greek restaurant in the heart of Shoreditch, serving traditional home cooked food using the owners grandmother's recipes.
The menu is great, loads to choose from, and so cheap, the value for money makes it one of the best greek restaurants in London. I started with some homemade dips and freshly grilled pitta bread. All were delicious, especially the Yayacas aubergine one. Next was the lovely fresh salad, similar to a greek salad but with capers and stale bread. Tasted great, the bread soaks up all the flavours from the olive oil, tomatoes, and olives. For mains, a classic moussaka made from an old family recipe. Again, I really enjoyed it. For dessert a massive slab of baklava, which was excellent. Overall, I loved the food, the owners a lovely guy, well worth a try!!!

#prinvite

#londoneatsout #londonfoodies #londonfoodguide #londoneats #londonlife #londonrestaurants #londonforyou #londonlunch #londonfoodie #londongreekfood #greekfood #greeklondoner #londoneatsout #toplondoneats #londoncheaplunch Less