Foodle

🥟𝗗𝗶𝗺 𝗦𝘂𝗺 𝗡𝗶𝗴𝗵𝘁 𝗮𝘁 𝗧𝗵𝗲 𝗣𝗲𝗻𝗶𝗻𝘀𝘂𝗹𝗮 𝗧𝗼𝗸𝘆𝗼
🥢高級ホテルで味わう期間限定の点心ディナーコース
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Inspired by Hong Kong’s long-standing dim sum culture, 𝗛𝗲𝗶 𝗙𝘂𝗻𝗴 𝗧𝗲𝗿𝗿𝗮𝗰𝗲 at 𝗧𝗵𝗲 𝗣𝗲𝗻𝗶𝗻𝘀𝘂𝗹𝗮 𝗧𝗼𝗸𝘆𝗼 has launched a limited-time “𝗗𝗶𝗺 𝗦𝘂𝗺 𝗡𝗶𝗴𝗵𝘁” experience centred around handcrafted Cantonese dim sum🥢

Available until June 30, the six-course sharing-style menu begins with roasted Peking duck and Cantonese barbecue appetisers, before moving into a beautifully presented table-side dim sum selection featuring seven different varieties🦆

Highlights included the delicate shrimp and bamboo shoot dumplings, juicy Shanghai-style soup dumplings, beetroot foie gras dumplings, and adorable goldfish-shaped seafood dumplings🦐

Guests can also choose between a curated 𝗧𝗲𝗮 𝗣𝗮𝗶𝗿𝗶𝗻𝗴 selected by Hei Fung Terrace’s Chinese Tea Master or an 𝗔𝗹𝗰𝗼𝗵𝗼𝗹𝗶𝗰 𝗣𝗮𝗶𝗿𝗶𝗻𝗴 chosen by the sommelier, making it an elegant option for a special night out🍵

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

香港の食文化に根付く”点心を囲む時間”をテーマにした、ザ・ペニンシュラ東京「𝗛𝗲𝗶 𝗙𝘂𝗻𝗴 𝗧𝗲𝗿𝗿𝗮𝗰𝗲（ヘイフンテラス）」の期間限定ディナー「𝗗𝗶𝗺 𝗦𝘂𝗺 𝗡𝗶𝗴𝗵𝘁（点心ナイト）」🥟

6月30日までのコースは、テーブルサイドで提供される7種の点心セレクションが登場し、ライブ感のある華やかな食体験を楽しめます🥢

小籠包や海老蒸し餃子、フォアグラ入り蒸し餃子、金魚仕立ての海鮮蒸し餃子など、一つひとつ丁寧に作られた点心は見た目も味わいも本格的❤️‍🔥

中国茶マスターによるティーペアリングや、ソムリエ厳選のアルコールペアリングも用意されており、大切な人とのディナーや特別な夜にもぴったりです🍷

【点心ナイト・メニュー】

・🐖小籠包広東焼売
・🎋海老と筍入り蒸し餃子
・🦀金魚仕立て海鮮蒸し餃子
・🐷チャーシュー入り蒸し饅頭
・🦆ルビー仕立てフォアグラ蒸し餃子
・🐟海鮮の湯葉巻き蒸籠蒸し
・🦆北京ダックと広東式焼き物入り前菜盛り合わせ
・🍲上湯スープ蒸し餃子
・🐃季節野菜と牛肉のオイスターソース炒め
・🍜モヤシと黄韮入り香港風醤油焼きそば
・🥭季節のフルーツ入り杏仁豆腐

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗛𝗲𝗶 𝗙𝘂𝗻𝗴 𝗧𝗲𝗿𝗿𝗮𝗰𝗲 · ヘイフンテラス
🏨┆𝗧𝗵𝗲 𝗣𝗲𝗻𝗶𝗻𝘀𝘂𝗹𝗮 𝗧𝗼𝗸𝘆𝗼 · ザ・ペニンシュラ東京
🥟┆Cantonese · 広東料理
🏷┆@thepeninsulatokyo #ペニンシュラ東京
💰┆𝗗𝗶𝗺 𝗦𝘂𝗺 𝗡𝗶𝗴𝗵𝘁 · 点心ナイト(¥13,500 / person)
🚉┆Hibiya · 日比谷駅 (Exit A6)🚶🏽‍♀️2min
📅┆Limited Until June 30 · 期間限定6/30まで
✍️┆Food: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Vibe: 𝖱𝖾𝖿𝗂𝗇𝖾𝖽 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#thepeninsulatokyo #heifungterrace #ヘイフンテラス #点心 𝘨𝘪𝘧𝘵𝘦𝘥 Less

The most memorable meal of my one day in Macau wasn’t in any guidebook.

Shunde Jianhua Cuisine is a no-name restaurant on a residential street — plastic stools, Styrofoam coolers on the floor, no signage trying to convince you of anything.
The kitchen stays open till 3 a.m., which is when the city’s chefs show up for dinner after their own services close.

Full dispatch from Macau (~2,400 words, nine stops, four centuries of trade routes) just landed on Tales on the Table Substack. First issue ever.

Link in bio.

📍 順德建華美食, Macau

(Versão em Português nos comentários)

#Macau #ShundeFood #CantoneseFood #FoodTravel #Substack TalesOnTheTable Less

I love eating. But what I enjoy more is encountering young chefs with the potential to dazzle in the future. Chef Yang Kang from Xia in Xiamen is one.

Last week I had the pleasure of watching him cook with Nicolas Tam, one of the Singaporean chefs who led Willow to a Michelin star shortly after the restaurant’s opening 4 years ago.

There was superb chemistry between the two, and the dinner was full of surprises and delights.

Although not a native of Fujian, Chef Yang’s deft knowledge and skill with the Hokkien tradition was subtly but clearly on display in ingredient, flavour and technique.

Chef Nicolas on his part presented flavours I had not seen when I last ate at Willow—flavours which impressed me. Can’t wait to revisit his restaurant!
#xiamencity #chefsofinstagram #michelinstarchef #michelinrestaurants #eat Less

Founded by Chef Masayoshi Omino who had trained at the top yakitori restaurant Torishiki in Tokyo for 6 years, @yakitori_omino was awarded a Michelin Star and has 3 locations - each with a different concept. We had been to the one in Kamiyacho which combines yakitori with Japanese cuisine. The original in Oshiage is strictly yakitori and uses a stop system - the price depends on how much you eat and you can say stop when you’re getting full. We had a great time here - the yakitori using date chicken was very good and grilled perfectly. After about a dozen skewers, we said stop and started requesting specific parts that we wanted such as the bonjiri and chouchin. Lastly, we ordered their signature oyakodon which was a bit too wet for my taste so next time I would just aim for the yakitori only.
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Yakitori Omino 焼鳥 おみ乃
Tokyo, Japan
#supermelJapan #supermelTokyo Less

A couple of weeks ago, we traveled to Mumbai — a city full of energy, creativity, warmth, and one of the most exciting food scenes we’ve experienced in a long time. One of the absolute highlights of the trip was meeting the people helping shape a new generation of Indian dining.

Our first fine dining stop was Papa’s — an intimate 12-seat chef’s counter tucked away above Veronica’s bakery in Bandra. From the outside, you would never expect what’s happening upstairs. But once the evening begins, you quickly realize this is far more than just dinner.

Papa’s was created by the team behind The Bombay Canteen, Veronica’s, and Bombay Sweet Shop — led by Chef Hussain Shahzad together with founders Sameer Seth and Yash Bhanage with his wife Nikoulina Berg. What they are building in Mumbai feels incredibly special: restaurants that are modern and ambitious, while staying deeply connected to Indian flavors, traditions, and stories.

The restaurant is also a tribute to the late Floyd Cardoz — a chef, mentor, and huge inspiration to the team. His influence can still be felt throughout the entire experience.

What made the evening even more meaningful for us was that the night before, Chef Hussain had welcomed us into his home and cooked some of the dishes he personally grew up with. Then, at Papa’s, we experienced refined and playful fine dining interpretations of those same flavors and memories. You could feel the emotion behind every course.

Everyone gathers around one counter while the team cooks, serves, explains dishes, and shares stories throughout the evening. Madhu, the general manager, also played a huge part in the experience with incredible hospitality and beautifully curated pairings that elevated every dish even further.

And the food… unforgettable.
Indian flavors presented with creativity, precision, and confidence — without ever losing their soul.

What stayed with me most about Mumbai was this energy: people creating things with passion, pride, and a real vision for what Indian cuisine can become. Only love!!!! Less

Historical Polish @epokarestaurant ✨

- Trout Snacktime -
- Flowers, sourdough, butter, herbs -
- Artichoke a la barigoule -
- Veal cutlets & Caviar -
- Crayfish mayo & pudding -
- Parisian style zander -
- Tartuffole -
- Grilled skopowina -
- Lamb & Asparagus -
- Simple Cheeses -
- Strawberry & Yogurt -
- Rhubarb & Rose -

Experience by @przybyszmarcin 🙏 Less