Foodle

INJA

After Mumbai, my next stop was Delhi — a city with a completely different rhythm and energy. Wide boulevards, lush greenery, and a calmer pace, yet just as rich in culture, history, and incredible food.

One of the highlights of my time there was INJA, located inside The Manor. The restaurant explores the meeting point between Indian and Japanese cuisine — two culinary traditions that are incredibly different and not always easy to combine successfully. But that’s exactly what makes the experience so exciting.

Chef Adwait Anantwar approaches food with a lot of curiosity and freedom, creating dishes that move between cultures, techniques, and memories while still feeling cohesive and deeply personal. The menu constantly balances Japanese precision with the boldness and depth of Indian flavors.

From the very first bites, the creativity of the kitchen stood out. The Aam Papad | Tuna hand roll replaced nori with aam papad, wrapping tuna tartare, cucumber, ginger, and shiso into something playful, tangy, sweet, and deeply umami. The Crab Kuzhambu | Chawanmushi combined silky Japanese custard with the richness of South Indian crab curry, while the Aslam San reinterpreted Delhi’s famous white butter chicken with dashi cream and shio konbu butter without losing the soul of the original dish.

What I appreciated most was that Inja never tried to play safe. It’s ambitious, personal, and completely unapologetic in its creativity — and that’s exactly what makes both the restaurant and its chef so memorable.

Delhi gave me another perspective on modern Indian dining, and places like Inja show just how fearless and exciting the new generation of chefs in India has become Less

We’ve always joked that @chef_manav_tuli is pretty much a HK local at this point, and his latest additions to the menu at @leela.hkg reflects his growing understanding of Chinese cuisine since relocating from London in 2019. The Flavors of Hong Kong is a new section on its à la carte menu with a total of 8 new dishes. Developed over time with inspirations from other chefs and travels, the result is a series of dishes that sit naturally between cultures. Notable additions include the Steamed Whole Pomfret which is inspired by our trip to Ningbo with Chef @liuzhen2019 of @yongfuhk, Lamb Keema “Ham Sui Gok” and Tandoori Char Siu which are both shaped by Chef @_adam_wong_ of 3* @forumrestaurant1977!

Our menu:

- FISH CHEEK RASAM SOUP
- LAMB KEEMA HAM SUI GOK
- PORK SICHUAN PEPPER FRY
- LACHA NAAN
- TANDOORI CHARSIU
- TANDOORI SHENGA CHUTNEY SQUID
- TANDOORI EEL
- TANDOORI ABALONE PULAO
- STEAMED WHOLE POMFRET
- CRISPY CHATPATE AUBERGINE
- WHOLE ROASTED TANDOORI SPICED THREE YELLOW CHICKEN
- RAITA
- GARLIC NAAN
- MANGO MASTANI
•
Leela
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

Pig stomach stuffed with squab, fish maw & ginkgo nuts in double-boiled chicken soup (鳳凰投胎) - a new rendition of a traditional Cantonese dish by Chef @maxwo_hoi_ming of @silkshouse_taipei at the collaboration with @duddellshk!
•
Duddell’s x Silks House
Central, Hong Kong
#supermelHK #supermelCentral Less

What a fun Taco Omakase by Chef @rchaneton x Chef @miko.calo at @chefsroom_hkg - the reimagined culinary studio at @upperhouse_hkg! Featuring Chef Miko Calo of @taqueria.franco in Manila, the collaboration offers a dining experience that blends French technique with the chefs’ respective Filipino and South American roots. Chef Miko also brought over ingredients from Philippines such as the kabayawa and mango. The dishes were bold and thoughtful with highlights including the abalone taco with Venezuelan sofrito, Yunnan morel taco in a tarragon tortilla with mole rojo and mushroom XO sauce, and clams in a buro veloute and buckwheat dumplings.

Our menu:

- Shrimp tartare tostada / coconut vinaigrette / kabayawa
- Abalone taco / Venezuelan sofrito / mezcal de espadin
- Yunnan morel taco / tarragon tortilla / mole rojo / mushroom XO sauce
- Clams / buro veloute / buckwheat dumplings
- Three yellow chicken / anticucho / chimichurri
- Cactus / granny Smith apple / coriander
- Baba au rum /philippine mango/ coconut espuma
•
Chef’s Room at Upper House Hong Kong
Admiralty, Hong Kong
#supermelHK #supermelADM Less

Excited to be reunited with my favorite Peking duck from Beijing at the @thelegacyhousehk x @dadong_nxc collaboration in Hong Kong! For the special event, @chefdadong brought over his signatures including the geoduck clam served in a snow ball, roasted Peking duck, braised sea cucumber with leek, and the highly anticipated roasted duck pizza while @chef.chiwai showcased Cantonese classics such as marinated pomelo pith, barbecued goose liver & pork belly, and braised crab claw with stuffed zucchini flower. An honor to finally meet Chef Dong and learn from him personally the inspirations behind his dishes!

Our menu:

鮮花椒熗象拔蚌
Geoduck Clam, Fresh Sichuan Pepper

柚香水晶柚皮
Marinated Pomelo Pith

東甲九年冬後陳皮鵝肝金錢雞
Barbecued Goose Liver, Pork Belly, Mushroom, 9-Year Dried Tangerine Peel

太史烏魚蛋羹
Braised Cuttlefish Roe Soup

大董“酥不膩”烤鴨
DaDong Signature Roasted Duck

金湯魚意鮮蟹鉗
Braised Fresh Crab Claw, Stuffed Zucchini Flower and Fish Curd in Bouillon

董氏蔥燒遼參
DaDong Braised Spiny Sea Cucumbers, Leeks

金腿石榴球本港有機冬瓜燕
Braised Egg White Wrap, Local Farm Organic Winter Melon, Ham

大董烤鴨披薩
DaDong Roasted Duck Pizza

西甲十年大紅陳皮紅豆沙驢打滾
Glutinous Rice Rolls with Soybean Flour
Red Yeast Rice

妙峰山玫瑰餅
10-Year Dried Tangerine Peel, Miaofeng Mountain Rose Cake
•
The Legacy House x Da Dong
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon Less

Zilte

Some restaurants are built on talent. The rarest ones are built on family. That is what makes Zilte extraordinary

Of course, there is the exquisite cuisine of Viki Geunes, whose vision, creativity, and relentless pursuit of excellence have earned Zilte its place among the world’s finest restaurants. Every dish reflects years of dedication, precision, and passion—a cuisine that is both technically brilliant and deeply personal.

But behind the accolades lies something even more inspiring: a family story.

Together with his wife, Viviane Plaquet, Viki has created more than a restaurant; they have built a legacy. Today, that legacy continues through their daughter, Gitte, who helps lead the restaurant with the same commitment to hospitality, warmth, and excellence that defines every aspect of the Zilte experience.

And then there is Aaron, Gitte’s partner and the restaurant’s sommelier, whose thoughtful wine pairings elevate each course into a seamless dialogue between food and wine. His passion and expertise add another layer to an already remarkable experience.

What makes an evening at Zilte unforgettable is not only the flawless execution or the breathtaking setting at MAS overlooking all of Antwerp. It is the feeling that every detail has been shaped by people who genuinely care—people who are not simply working together, but sharing a common dream.

In a world where luxury can sometimes feel distant, Zilte reminds us that true greatness often begins at home: with family, trust, and a shared passion passed from one generation to the next.

18,5 in G&M and three Michelin stars recognize excellence. The family story is what gives the soul. Less

Sushi Sakai
2022.11 lunch
.
.
.
北海道網走のキンキ味噌焼き
Hokkaido Abashiri kinki misoyaki

茶碗蒸し　
北海道の帆立・熊本の銀杏・山口の松茸
Chawanmushi
Hokkaido hotate, Kumamoto ginko nut, Yamaguchi matsutake

余市鮟肝・奈良漬け
Yoichi monkfish liver, narazuke

.
.
.
「Sushi Sakai (鮨 さかい)」in Fukuoka carries a different kind of energy from many destination sushi counters: polished, highly organized, yet still warm at the center. Opened in Akasaka in 2013 and later moved to Nishinakasu in 2017, the restaurant has become one of Kyushu’s defining Edomae sushi addresses, earning three Michelin stars and repeated top-level recognition in Japan’s dining scene.

The restaurant is led by Daigo Sakai (堺 大航), who went to Tokyo at 22 in search of a place to train and found his lifelong master, the late sushi master - Mitsuyasu Nagano (長野 充靖), at「Sushi-dokoro Umi (すし処 海味)」. After seven and a half years there, he returned to Fukuoka, worked around the fish market and logistics side of the industry, and built his own counter from the ground up.

What gives「Sushi Sakai (鮨 さかい)」its character is the way the meal balances speed, precision, and generosity. The course moves through seasonal tsumami and nigiri, with tuna standing as one of the signatures. The best tuna of the day is sourced from Toyosu’s famous tuna specialist「Yamayuki (やま幸)」, while the shari is seasoned with two kinds of red vinegar and salt, calibrated especially to bring out the richness of tuna.

The experience feels refined without becoming cold. A sukiya-zukuri counter, carefully selected sake and wine, and a team-driven rhythm all support the sushi without distracting from it. Rather than relying only on rarity or formality,「Sushi Sakai (鮨 さかい)」leaves its impression through flow: each piece arriving with clarity, confidence, and a lingering sense of hospitality.
.
.
.
#vinfox_sushisakai #sushi #omakase #michelinguide 3michelinstars Less

Health & Food Retreat @bad_schoergau ✨

- Relaxation Room -
- Relaxing Massage -
- Infratherapy -
- Phyto Mud Therapy -
- Hydro Aromatherapy -
- Electrolysis foot bath -
- Home of @trehs_com -

A unique retreat in the heart of the Alps. Where health meets gourmet cuisine… 🙏💚

#health #retreat #food Less