Foodle

Lunch at @canton_chinatownlondon

Showcasing their freshly-roasted duck and juicy pork belly in their window, it’s difficult to walk past Canton without being drawn closer by the scent of sweet and sticky barbecued meats.

Their simple offering is rough-around-the-edges, home-style Chinese barbecue, piled high on a plate. Hand-sliced noodles are just one of the traditional ways things are done here, as Canton flies the flag for the Chinese old school in a sea of modern restaurants.

The roasted meats were delicious, crispy pork belly, bbq pork and roasted duck with rice and pak choi. Its the perfect lunch for me! The chicken fried noodles were extremely good, nice prawn toast, pretty much standard. The dumplings were good definitely not the best in China town but still tasted great. So if you're looking for a proper old school chinese meal it's well worth a try

☆pr invitation

#chinatown #chineselondon #londonfoodie
#londoneats #roastmeat Less

March 27, 2026 From Moor Hall the night before, a quick train to London and lunch at @corebyclaresmyth. Clare, so sorry we missed you. Chef @chef_bone, @rob_rose_foh and @garethferr_ms: thank you 🙏🏻 and so great to see all of you again 💕.

#londonfood #michelin3stars⭐️⭐️⭐️ #mystorywithmichelin #thequest #corebyclaresmyth Less

This is Madeira’s best restaurant and one of the best in Portugal 🇵🇹⭐️⭐️

On the Portuguese island of Madeira, known as the “Garden of the Atlantic,” sits 2-Michelin-starred @ilgallodororestaurant .

Chef @benoitsinthon , cooking here since 2004, earned his first star in 2009 and his second in 2017: the only restaurant on the island with this distinction.

The cuisine is rooted in terroir: lush green forest, coastal cliffs, vast Atlantic ocean. Based on classic French technique, Sinthon’s cooking celebrates local vegetables and fish, often served with beautiful bisque sauce. A uniting of cultures in the name of cooking.

Madeira as an island deserves a visit in its own right; dramatic landscape, fortified wines, birthplace of @cristiano . Combine it with a meal here: phenomenal ocean views, incredible sunset, and one of Portugal’s best restaurants.
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📍 Il Gallo D’oro, Madeira – Portugal 🇵🇹
💶 Tasting menu: €295
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*Invited
#ChasingStars #thefoodfetishist #ilgallodoro #madeira #portugal Less

The Art of Cooking Turbot 🐟

By Chef @sheilemann from the 2 Michelin starred @widderrestaurantzurich in Switzerland 🇨🇭

Turbot deboned and filled with scampis. Cooked with Tom yum and served with fried rice & spicy cucumber salad.
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#ChasingStars #TheFoodFetishist #widderrestaurant #turbot #theartofcooking
*invited Less

Alex Kim, culinary director at Five Sails restaurants and current Canadian Culinary Champion doesn’t rest on laurels and he doesn’t park his culinary skills on a plateau. It seems to me, with every visit, he’s hoisted himself to another level. Upon experiencing his current spring tasting menu, well, he’s done it again. It’s a complete wow!
The menu is part of a seasonal series called The Altitude, inspired by a visit to Peru, and I’d guess, Central restaurant in Lima. There, one of the world’s top chefs, Virgilio Martinez, creates menus guiding diners, vertically, through various Peruvian ecosystems starting from sea level and ending in the Andes. His restaurant is a regular on the World’s 50 Best Restaurant, and it took top spot in 2023. I have visited this famous restaurant in Lima and was gob-smacked by the depth of research, scientific and culinary, through all the country’s ecosystems and by the exotic ingredients.
But, were I forced to vote on which restaurant gave me the most pleasure and excitement in the mouth, I would give it to Kim’s Pacific Northwest Altitude menu for the sensual flavours, gorgeous visuals, playful inventiveness and creative agility. The dishes journey below sea level, to shore, then elevate inland and upward. Out of the gate, his famous oyster tartlet has a shell so real, you must command your teeth to bite. At alpine level, wild berries, spruce tips, and wildflowers feel like a fresh, cool mountain breeze.
Dishes on tasting menus rarely hit home runs with every course but Kim pretty much did. Only one dish felt less than perfect — it dazzled with flavour and technique but was visually overwhelmingly white and pale — a silken rice and almond coverlet hid a couple of chicken surprises underneath, where some pops of colour would have clinched it. Overall, though, what an impressive choreography of story, taste, sight, and talent.
These are highlights from the dinner. Less