Foodle

Sure, you could spend $600 at the @alinearestaurant popup at Bellagio, or you could spend less than a quarter to #supportlocal with more innovative #food

What @oscarlv360 and @_roberto_higuera put together for the @amadorcocinafina x @braseriabyedo dialogue was exceptional.

If you want Alinea, fly to Chicago. If you love #lasvegas and want to see our most creative chefs thrive spend your dollars more wisely

#food #amador Less

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

No one executes fine dining like the @frantzengroup . Precision cooking , pitch perfect service , incredible ambiance , they have perfected the art of making the diner completely at ease. Receiving three Michelin stars shortly after opening @restaurantfzn evokes all of the above and more , a tremendous experience.

The meal starts in the living room with champagne and a series of snacks including the signature “rataka” or 3 star hash brown .

You head to the kitchen and are introduced to all the chefs , in fact you are introduced to all FOH and BOH members over the course of your meal .

The first course is a Frantzen staple , Norwegian scallop crudo with an array of acidic elements , buttermilk, myoga , UAE cucumbers , Shiso and Bafun Uni amongst others. It’s a lovely bright start which grabs your attention .
Norwegian langoustine is crusted in koshikari rice and fried , perfect finger food with tarragon and jalapeño dressing .

Chawanmushi is a lightly set custard with kohlrabi , razor clams and Shitake

Spanish Otoro is paired with a stunningly acidic beurre Blanc , a copious lobe of caviar . Rich fish beautifully balanced .

French Toast on the menu since 2008 , is topped with vacche rosse cream , aged balsamic and very generous shaving of Spanish black truffle , it’s giving Croque Monsieur in the best possible way .

Onion, liquorice and almond soup is a Frantzen staple , a beautiful combination that continues to astound .

Venison loin from NZ is aged in Wagyu fat then grilled alongside foie gras , medjool dates ,and perigourdine sauce . The fat from the foie gras is really appreciated here .

Desserts start with a composition of Mikan and toasted rice milk , the citrus is turned down a notch and creamy crunch leads the way .

The final dessert is a super combination of blueberry, lemon thyme , batak pepper , miso caramel and milky oolong , the flavours combine brilliantly and it’s truly one of those dishes that you need to mix up and demolish .

The evening concludes back in the living room with great petit fours and outstanding black cardamom madeleines . Less

When @hosekisugiyama821 opened in Dubai 9 years ago , the dining public was completely naive to traditional sushi having been well and truly accustomed to the likes of Nobu and Zuma . Even now the process of education continues, and as a result the menu here plays a fairly straight bat , avoiding the likes of silver skin fish which are seen as to challenging to many diners . The otsumami and neta are served simply with light garnish , some citrus is deftly deployed and the tare is light but has satisfying Unami . The Shari is warm, slightly loose and very balanced . Ambiance is friendly and fun and the decor at the very sleek Bvlgari resort is first class

Shirauo - tiny ice fish , delicate and moorish
Tai - sashimi , lovely texture
Kamatoro shabu shabu - highlight , superbly juicy
Sakura masu- cherry trout with pickled onion , lovey combination of fat and acid
Kinki char grilled with liver

Nigiri

Hirame
Shima Aji
Akami
Chutoro
Otoro
Aori Ika
Shiro ebi
Kinmedai Aburi
Uni gunkan
Toro hand roll Less

Narayamachi Ao
2022.11 dinner
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エアリーわらび餅
Aerated warabi mochi
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Fukuoka’s「Narayamachi AOdo」 is considered one of Japan’s most coveted dining destinations — with seats typically filled by regulars years in advance and honored with consecutive Tabelog Silver awards.

Owner-chef Hideyuki Kaneda developed his culinary career across a range of acclaimed restaurants in Japan and abroad. After early formative experience in French cuisine, he expanded his international perspective through a research travel in Europe, as well as staging at 「Gaggan」in Bangkok. Returning to Japan, Kaneda spent approximately five years at the three-Michelin-starred「Ryugin」, where he refined his technical precision and contemporary Japanese sensibility. He later joined「La Maison de la Nature Goh」in Fukuoka before opening「Narayamachi AO」in 2019.

At 「Narayamachi AO」 , chef Kaneda showcases his genre-transcending progressive Japanese cuisine, blending refined Japanese sensibility with the clarity and structure of French technique along with his global vision. Signature creations include his celebrated crab curry inspired by his experience at「Gaggan」and a refined dessert shaped during his years at 「Ryugin」. It’s one of the places I am sure I will keep going back.
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#vinfox_narayamachiao #fukuokafood #japanesefood #omakase #finedinning 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