Foodle

Creative Indian vegetarian fine dining from the hands of @chefomi12 at @avatara.ae takes you on a delicious journey of acidity , piquancy and textures.

The individual dishes as well as the composition of the menu are delivered with plenty of thought and they seek to push the boundaries of Indian Vegetarian cuisine far past the usual stable of dishes .

Aloe Vera - pomelo- watermelon-mangosteen-coconut is the highlight of the early courses and one of many fruit forward savoury dishes . Fresh and vibrant it is an excellent representation of the menu .

Corn bread “pita” with corn butter flavoured with fenugreek and shishito pepper is pure delicious comfort food.

A mushroom tart featuring truffle alongside Shitake and black fungus has earthy Unami notes of Miso and black garlic .

Stepping up the richness is tempura eggplant with pickled ginger and Shiso , would be a killer street snack .

Asparagus , bamboo and pea protein are key ingredients in a dish which reminded me of Rojak salad .

Loved the dumpling and broth course - caramelised onion dumpling has the heft of any meat dumpling and a tart tomato water and star anise broth delivers an acidic accent .

Jackfruit curry is reimagined with the jackfruit arriving as a fritter alongside a velvety spinach curry .

A Kashmir morel serves as the main course , unexpectedly stuffed with Gorgonzola and paneer , the blue cheese works beautifully with the Kashmir chilli sauce , potato dauphin adds richness and texture .

Desserts are true to the region and do lean very sweet , but anyone who has a better understanding than I of classic Indian desserts is sure to find a point of reference .

A terrific , exciting meal and this menu not withstanding its specialisation would have broad appeal . Less

Excellent meal at The Ritz.

Coronation chicken, Parmesan and basil tartlet, Liver and cherry tartlet.
Salmon trout, cucumber, lemon gel, herb and salmon roe beurre blanc.
Scallop, vadouvan sauce, finger lime, carrot.
John Dory, bouillabaisse jus, rouille foam, zucchini, bell pepper, saffron potatoes.
Quail, celeriac, grapes.
Pigeon, lovage, green asparagus.
Plum panna cotta, pear, earl grey.
Apple and blueberry soufflé, Chantilly cream. Less

⛴️𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗦𝗲𝗮𝗳𝗼𝗼𝗱 𝗶𝗻 𝗞𝗮𝗺𝗮𝗸𝘂𝗿𝗮
🎣女性シェフが紡ぐ鎌倉の魚介
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Tucked down a quiet alley near “Komachidori” Street in Kamakura, “Femme de Bateau Aoki” is hands down my favourite restaurant in town🌴

Owned and run by the incredible Aoki-san, it’s still rare to see female owner-chefs in Japan - and it’s truly inspiring to watch her continue to break the mould🙌

The food is izakaya-style, with a la carte dishes that features creative plates made with fresh seafood🐠

This is a compilation of highlights from our visits between December and March⛄️ The standout was the “Red Crab & Brown Rice Risotto”, which we ordered every visit🙈

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

鎌倉の小町通りから一本入った路地にある、海鮮の小料理屋「Femme de Bateau Aoki（フェム・ドゥ・バトー・アオキ）」⚓️

オーナーシェフの青木さんは本当に魅力的な女性で、会う度に良い刺激を頂きます👱‍♀️

日替わりのアラカルトメニューは旬の野菜や新鮮な魚介類をフィーチャーした品々がラインナップされています🌊

12月から3月までの訪問のハイライトをまとめたものですが、振り返ってみると、毎回「紅蟹ほぐし玄米リゾット」を頼んでいました🤭

①, ②, ③ 👑紅蟹ほぐし玄米リゾット
④ 🍕しらすとホタルイカの全粒粉pizza
⑤ 🍕しらすと地だこの全粒粉pizza
⑥ 🦀紅蟹ほぐし すだち添え
⑦ 🦀香箱蟹
⑧ 🥔しらすと大和芋の磯辺揚げ
⑨ 🦑ホタルイカさっと煮
⑩ 🍚蟹玉あんかけ玄米おこげ

⑪ 🦪牡蠣の春巻き
⑫ 🥟魚介の焼き餃子
⑬ 🐚蛤と小坪産新わかめの酒蒸し
⑭ 🦑墨烏賊刺し
⑮ 🐟鰆炙り刺し
⑯ 🐟太刀魚炙り刺し
⑰ 🐟ヒラメ昆布〆
⑱ 🪑内装

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆Femme de Bateau Aoki
🚉┆Kamakura 鎌倉駅 (East Exit)🚶🏽‍♀️2min
👩🏻‍🍳┆Seafood · 小料理屋
🏷┆@femmedebateauaoki #femmedebateauaoki
💰┆¥8,000~¥10,000🌛
👣┆Casual · カジュアル
📅┆Book via Phone · 電話予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖢𝗈𝗓𝗒 · Price ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_kamakura #tokyohalfie_鎌倉 #鎌倉 #鎌倉グルメ Less

Lan Jia Gua Bao - Taipei (Taiwan)

Before Taipei, gua bao was always a curiosity for me. I’d eaten a few from a surprisingly good Taiwanese delivery in São Paulo, and elsewhere on menus where they sat beside things the kitchen probably preferred you order. Lan Jia, in the alleys behind National Taiwan University, was the first place I ate one in a kitchen that does nothing else.

I cycled there through the NTU campus, tree-lined avenues spilling into Gongguan where the line begins. The Lan family has been running the place over thirty years: same bao, same braise, every day. Most people order the 綜合 (zōnghé), fatty and lean pork together.

Gua bao’s lineage runs to Fujian, but the Taiwanese version took its modern shape on this island, and Gongguan is treated as its unofficial home. The Lan family is one of the names credited with codifying it.

The bao arrived warm and pillowy. Inside: a thick slab of soy-braised pork belly with a clean line between fat and lean, a heap of suāncài (pickled mustard greens) cutting the richness, fresh cilantro, and a generous dust of crushed peanut and sugar that melts into the fat. The peanut sugar isn’t a garnish, it’s the closing chord.

Mine took minutes to eat, standing on the sidewalk. By the second bite the bun was gone, and the line behind me had moved one person forward, a rhythm the Lan family has been running for thirty years.

(Versão em Português nos comentários) Less

We talked about brains recently ….. Chef Manav Tuli was preparing Bheja Fry; which needed goat brains. As that was impossible to find in HK, I suggested pig brain. When Chef ultimately made the dish, my dining companion and I rushed to Leela straight from a heavy dinner— and it was worth it!

As further reward, Chef added Saoji Lamb to the “supper”. That dish was a first for me. Its flavours were heavier than expected but that didn’t lessen its deliciousness!!!!

Thanks for pampering us, chef!!!!! Less

Kicked off the #Asias50Best festivities with the super fun collaboration between @leela.hkg x @restaurantaujardin x @kengengkee x @dragonsden.hk! The menu was a creative mashup of Cantonese and Indian flavors with imaginative dishes such as the Indian style bak kut teh, century egg masala scotch egg, Ningbo style steamed fish with an Indian twist, and the signature KEK pig liver claypot with biryani rice. Thank you to our four kings 四大天王 for this wonderful afternoon full of delicious food and laughter!

The menu:

Indian Style - Pork Rib Baku Teh Soup
By Leela

Century Egg Masala Scotch Eggs
By Restaurant Au Jardin

KEK Singapore Crispy Salted Fish Skin
By Keng Eng Kee

Honey-glazed Chicken Liver Apple Tart
By Dragons’ Den

Chef Ming’s Honey-glazed Barbecued Pork
By Dragons Den

Palak Not Paneer Taco
Pickled Onion, Coriander Croquettas, Steam Foie Gras
By Restaurant Au Jardin

KEK Wok Fry Cereal & Coconut Flakes Crispy Deshelled Tiger Prawns
By Keng Eng Kee

Ningbo Style Steamed Fish With An Indian Twist
By Leela

Smoked Dry Aged Pigeon with Pear Wood
By Dragons’ Den

Sichuan Chilli Pepper Quail In Malabar Almond Korma
By Leela

KEK 50 Years Claypot Pig Liver Biryani
By Keng Eng Kee And Leela

Our Take On The Mango Lassi
By Restaurant Au Jardin
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Leela x Restaurant Au Jardin x Keng Eng Kee x Dragons’ Den
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

At Tohru in der Schreiberei, set within a historic setting in the heart of Munich, Tohru Nakamura developed his own distinct sense of cooking, blending Japanese precision with European depth. Each course unfolds with quiet elegance and intention, flavours layered yet restrained, every detail carefully considered, creating an experience that lingers well beyond the table. Article coming soon! #tohruinderschreiberei #tohrunakamura #finedining Less