Foodle

In 2025, Viceroy at Ombria Algarve and its Solelua shaped a series of unlikely encounters, the “Eclipse Dinner”, curated by @nelsonbmarques .

Tables conceived as spaces for sharing — ideas, produce, cultures and cuisines — always with the Algarve at the centre.

In one of those moments, @ppedroppintooo invited Michelin-starred @alexandresilvachef (Loco and Fogo), to create something beyond a four-hands dinner — a shared reading.

2026 is around the corner.
What comes next?
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Em 2025, o Viceroy at Ombria Algarve e o seu Solelua foram desenhando uma sequência de encontros improváveis, os “Eclipse Dinner”, com curadoria de @nelsonbmarques

Mesas pensadas como pontos de partilha de ideias, produtos, diferentes culturas e cozinhas, sempre com o objetivo de prestigiar o Algarve.

Num desses momentos, @ppedroppintooo convidou o estrelado @alexandresilvachef para (Loco e Fogo), para mais do que um jantar a 4 mãos criarem uma leitura mútua.

2026 está aí.
O que vem a seguir? Less

As a headline event on the A50 official programme this year, @davidtlai went off ‘the list’ bringing to stage the lesser-known Korean farm-to-table @lastspring_jeju, run by the young @chef_nextk.

Their friendship goes back to the ‘Fish School’ era (circa ‘15) where Kang staged, returning briefly last October to cook at Neighborhood.

Kang is no stranger to David’s food. For this luncheon he flew 50kg worth of Jeju’s best to Neighborhood, bringing to life David’s ‘K-eighborhood’ dream.

Menu was a marriage of Hong Kong’s coastal charm, produce from Jeju’s finest farms and effortless classics served family-style on an etiquette-lessy messy table.

Rich plates, light banter. Being at Neighborhood is a reminder that food shouldn’t be taken too seriously.

David himself is a living example of this.

Dry bouillabaisse, dry as David’s humour and a classic Neighborhood opener sets the tone of the meal. Briny ocean depths meets the warm aromatic embrace of Jeju sancho oil, key to the heavens.

Next was the Korean Bo Ssam; it would be unjust not to give the prized Jeju black pig its own prime time spot. Nothing theatrical, or extravagant — just saucy fingers, mouths too busy to talk and a delicious Jeju spicy bellflower root salad.

Of all courses, giant grouper topped with a Jeju Perilla leaves chimichurri and kimchi powder takes the cake.

Warm roots and flowers salad with a Jeju tangerine dressing was similarly sensational, flirtatious aroma of truffle and oily richness of 4 years Jeju Iberico ham made a thrilling combination.

David traded his roasted kinki paella for an iconic steak and eggs @nongshimglobal ramyun, the tomato broth reminiscent of a HK-style borscht soup. He (half) jokes it would be his lifetime achievement to co-develop a ramyun flavour with Nongshim.

Fresh take on the familiar. Most visual and conceptually exciting was the Jeju kombu-coated 120 day old yellow chicken, the layer of sea green neatly intact between the skin and flesh served as an ensemble with kimchi and barley rice.

Meal came to a close with Kang’s modern-style ‘Bae Suk’, plump and sweet Jeju blueberries were made into a compote served with cooked pear and cream. Less

Bolivian Amazonia @aramirestaurante ✨

- Piranha, coconut rice, chivé -
- Wild duck, blueberries, white corn -
- Achachairú sorbet -
- Choco mushroom, wood, berries -
- Amazonian vanilla, isaño honey, miso -

Absolutely Foodtastic Experience by @marsia_taha_ 🙏

Nicely paired with Bolivian wines by @andre_mwmw 🍷 Less

STORM
難波
ディスプレイの食玩がそそる中華料理のお店
今回は麻婆豆腐のランチセット1.280円を注文
これにミニ油淋鶏に白ご飯.スープ.漬物が付属
最近のマイブームはカレーから麻婆へ
どうせ辛くないんでしょ、と思い辛さ増しするも
1口目から激辛完食できるか不安に駆られ一旦黙想
辛いだけじゃなく刺してくる舌の上が大炎上
白米はもはや消防隊オカワリ自由で本当に安堵
無心、汗、鼻水、無言なのにレンゲは止まらない
これだけ辛いのに更に欲しgirl発動する中毒性
店内では中華鍋を振るう音と香りが食欲を刺激
腹を満たすだけじゃなく脳まで支配してくるお店
さりげない気遣いが心地いい男女が切り盛り
20260215
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👲 麻婆豆腐のランチセット1.280円👲
(ミニ油淋鶏.白ご飯.スープ.漬物付き)
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STORM なんばCITY店
大阪市中央区難波5-1-60
なんばCITY南館 1F
📞06-6585-7211
営業時間 11:00～22:00
定休日 施設の定休日に準ずる Less

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💥 New review on my blog:
🍽️ Da Vittorio ⭐⭐⭐
📍 Brusaporto 🇮🇹
👆 Read the full review now — link in bio.

One of Italy’s great restaurants — and still famous for its paccheri with tomato sauce. Ten years after my last visit, I returned hoping not much had changed. You even get a bib (a “Bib Gourmand” so to say). And somehow, that makes perfect sense. Link in bio.

💥 NEW (beta): English version available, see info section below article.

👉 All reviews independent & self-funded.

—
#davittorio #enricocerea #threemichelinstars #mystorywithmichelin @davittorioristorante Less