Foodle

Another visit to ⭐️⭐️ @ikoyi_london in London. It’s been 8 years now since my first visit to Ikoyi when they were located in St Jame’s Market and it’s been fascinating to watch the restaurant evolve under @jeremychanikoyi ‘s unique talents. Still one of my favourite restaurants anywhere. Surely only a matter of time until a third Michelin star is awarded.
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Gola Pepper Broth
Guinea Fowl Suya
Aged Beef & Winter Tomato
Pistachio Pudding & Scallop
Saffron Crème Caramel
Aged Turbot, Lobster Salad & Tonnato
Sweetbread & White Flint Grits
Red Mullet & Black Trompette
Chestnut-fed Pigeon & Crown Prince Pumpkin
Smoked Jollof Rice
Tangelo & Tahitian Vánilla
Cashew & Assam Berry
Slow-Cooked Apple
Lavender & Blood Orange
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Michelin Guide - ⭐️⭐️
Best Chef Awards - 🔪 🔪
W50B - 15 (2025)
La Liste - 81.50
OAD - 44 (2025)
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#Achefabroad #AchefabroadTours #ikoyi #elitefoodtours ikoyilondon Less

@restaurantmilka

“Many of my colleagues and friends insist that the best restaurants should be visited in summer, when the light is right, and the landscape reveals itself in full. I agree, in theory. In practice, I travelled in December to Vršiška cesta 45, Kranjska Gora, in the north-west of Slovenia, deep in the Julian Alps, twenty kilometres from Italy and within reach of Austria. Alone, in the rain and cold, with Slovenia’s natural beauty hidden behind clouds and a grey sky, yet certain I had made the right decision. Sometimes the right place is simply the right place, regardless of the weather outside.

This is particularly relevant when a restaurant exists because of its location. Milka makes sense there, only there, and for that reason it was the sole purpose of this journey — that, and the celestial blue of Lake Jasna. But the lake, too, remained out of reach, concealed behind the grey of those days.” - more on flavorsandsenses.com
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“Muitos dos meus colegas e amigos dizem que os melhores restaurantes se visitam no verão, com a luz certa e a paisagem em pleno. Concordo em teoria. Na prática, fui em dezembro até Vršiška cesta 45, Kranjska Gora no Noroeste da Eslovénia, em plenos Alpes Julianos, a vinte quilómetros de Itália e a um sopro da Áustria. Sozinho, com chuva, frio e a beleza natural da Eslovénia escondida entre as nuvens e o céu cinzento, mas com a certeza de que tinha feito bem. Às vezes o sítio certo é o sítio certo, independentemente do tempo que se faz sentir lá fora.

Isso é particularmente relevante quando o restaurante existe por causa da sua localização. O Milka faz sentido ali, faz apenas sentido ali, e por isso foi o objectivo único desta viagem, isso e o azul celeste do lago jasna – mas esse tornou-se impossível, escondido atrás do cinzento dos dias.” - mais em flavorsandsenses.com

#restaurantmilka #mystorywithmichelin #feelslovenia #flavorsandsenses Less

Not your usual Neighborhood’s Salt Baked Chicken!

A 50 Best Signature Session with Chef Byungwook Kang @chef_nextk saw an infiltration of K-ingredients from Jeju into Neighborhood. For a couple of hours, Chef David Lai @davidtlai ’s flavour-forward styles got bolder with spicy and fermented tones; much to the delight of riotous Korean covers present!

The signature Salt-baked Chicken was wrapped with Kelp for this collab. Salt-baking retains moisture for succulence and improves texture, that precious Kelp from Jeju added savory and sea-brine, imagine the tenderisation and infusion. The local Chicken was served on top of delicious barley from Jeju, with lots of Jeju seafood - hand dived abalone (with its liver), and finished with house-made Kimchi. I’ve never seen a sexier “Chicken Risotto/Rice” or tasted one that intense at Neighborhood…

“Cold Bouillabaisse” - local seafood cooked in Korean fish soup and chilled… Deceptively simple looking but so tasty this Teochew Uncle had to pace myself with this opener and I was already hunting for some soju to make the experience.

A Jeju Black Pork (heukdwaeji) course! If you are a Pork connoisseur, you know a Jeju Black Pig. It’s unbelievable these pigs were used in latrines in the 1960s. Today, Jeju Black Pigs are prized for its fat distribution, fat (flavour) to meat ratio. It was ridiculous, look at slides 7-9, ridiculously tasty. David didn’t need to do much to it, just grilled!

For the many times I’ve been to Neighborhood, I’ve always appreciated David’s ingenuity and “I cook whatever I want”. This visit, bloody amazing to see what David and Chef Kang could do with K-ingredients!

K-love for Neighborhood has spawned aplenty (and will likely spawn even more - will share why in my next post); coveted seats to enjoy David’s “no menu”are even more coveted now.

#noneedmeepok Less

山斗
西大橋
麺も出汁も妥協なし全部自家製主義のうどん店
今回はスペシャルぶっかけ1.300円を注文
うどんは細すぎず太すぎずちょうど良い1本
ちゅるりと入る冷や特有のうどんにはしっかりコシ
中央には食べ応え抜群なボス級ちく天が仁王立ち
どこから食べてもサクッと音なるコメカミに癒し
お肉もしっかり味が染み込みコレコレコレ！
半熟玉子天に味付きの鶏天もめちゃくちゃ旨い
後味すっきり天然の出汁に国産小麦自家製麺を使用
見た目の派手さはなく実直に旨いを積み重ねた一杯
オープンと共にあれよあれよとあっと言う間満席
チリレンゲさんが臨時休業の為に路頭に迷うも
行き当たりばったりのお店が百名店の大当たり
一目惚れならぬ1口惚れしちゃうリピ確定のお店
無駄の無い連携、息の合ったたぶんご家族で切り盛り
20260316
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🥢スペシャルぶっかけ1.300円🥢
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山斗
大阪市西区新町1-33-16
日宝新町ビル 1F
📞06-6531-3821
営業時間
月・火・木・金
ランチ 11:00～15:00
ディナー 18:00～21:00(L.O. 20:30)
水・土 11:00～15:00
定休日 日曜日 Less

There is something of John Coltrane’s “It’s Easy to Remember” about the menu at Hiša Franko.
Something that gives the impression that everything flows effortlessly - that the menu unfolds, note after note, dish after dish - welcoming us, inviting us to let go, carried along by that melody.
The seduction begins with the extraordinary freshness of the plants that define the opening courses.
Biting into the bouquet of “Garden leaves,” tasting the contrast between the bitterness of raw radicchio leaf, the earthy depth of truffle, and the sweetness of egg yolk; picking up, with your hands, the kohlrabi and wild plants “taco,” feeling the pungency of horseradish.
There is something that imprints itself immediately. And lingers.
In the way the sommelier, in her uniform adorned with drawn flowers and plants, casually bends down to table level whenever she comes to explain the why behind the wine that follows.
In the pleasure of encountering again some of the house classics—the “Corn beignet” or “Potato and hay.” Or the indispensable “Trout the Queen.”
In the sweetness and acidity of the “Spring Harvest” salad. It is possible to shine with a salad.
In the tagliolini with (a lot of) saffron—delicious, with just the right amount of spiciness—followed by the “Cappelletti, saporito delle valli and tonka.”
There is something that flows with meaning. Naturally, without fanfare, without pretension. A mellow tone that binds the dishes together, without obscuring the identity of each one.
There is something that is hard to forget. Less