Foodle

牛すじカレー 小さなカレー家
新宿
ずっと来たかった牛すじテンコ盛りカレーの老舗
今回は牛すじカレー並盛に追い牛すじを注文
お肉はじっくり煮込まれ繊維ごと解けトロける
辛さはそこまで無くシンプルに肉がめっちゃ旨い
噛むと言うより流しこめるまさにカレーは飲み物
卵を落とす事で更に流れやすくなり飲み心地加速
10時10分に到着して見事ポールポジションゲト
GWだからかカレー屋でかつて見た事ない行列
きたなシュランで紹介され一気に知名度アップ
古さでなく深さ、年季の入った店構えもいい味
流行りに寄せず積み重ねで勝ち続けてきた実力店
おデザはCAFE AALIYAでフレンチトースト
これが唯一無二今まで食べた中で1番旨い！
マジで最高過ぎるこの辛からの甘コースを是非
二人三脚で支え合う素敵なご夫婦が切り盛り
20260430
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🍛牛すじカレー(並)950円🍛
・牛すじ追加250円
・季節限定フレンチトースト860円
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牛すじカレー 小さなカレー家
東京都新宿区百人町1-24-10
📞080-3412-2114
営業時間 11:00～14:00
定休日 土.日
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CAFE AALIYA
新宿区新宿3-1-17 山本ビルB1F
📞03-3354-1034
営業時間
月～金 9:00～20:30(L.O. 20:00)
土・日 9:00～21:00(L.O. 20:30) 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

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

Another of my favourite, more classical restaurants in Copenhagen is @marchal.dk , situated in the very grand Hotel D’Angleterre.
History is all around you at this time-honoured establishment. Hailing from France, Mr and Mrs Marchal opened an eatery here in 1755, before it was later transformed into the Hotel D’Angleterre. Today, this stylish hotel restaurant pays tribute to the Marchal family, both through its name and via its precisely prepared dishes, which come with Danish overtones but a distinctly classical French base – exemplified by the likes of turbot with celeriac, blue mussels and champagne sauce or crêpes Suzette. The floor-to-ceiling wine cellar is an impressive sight, as is the view out over the Royal Square.
Under the direction of Head Chef @alexander__baert Alexander Baert, contemporary Nordic cuisine and timeless French flair collide and inspiration reigns supreme.
This is also another great option if you are struggling on a Sunday or Monday as the restaurant is open for lunch and dinner 7 days a week.
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Michelin Guide - ⭐️
Best Chef Awards -
W50B - ‘Discovery’
La Liste - 84.5
OAD - 180 (2025)
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#Achefabroad #AchefabroadTours #marchal #copenhagenfoodtours #copenhageneats Less

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

The philosophy at @thekitchin , Tom Kitchin´s eponymous Edinburgh restaurant, is a true reflection of his passion for the finest, freshest Scottish seasonal produce.
The cooking at the restaurant reflects Tom´s training under some of the world’s finest chefs (Pierre Koffmann at La Tante Claire, Guy Savoy in Paris and Alain Ducasse at Le Louis XV Monaco), blended with his Scottish heritage.
The Kitchin presents modern British cuisine, influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland’s fantastic natural larder. I thoroughly enjoyed my lunch there and can’t wait to return. Highly recommended.
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Michelin Guide - ⭐️
Best Chef Awards - 🔪
W50B -
La Liste - 84.50 (2025)
OAD - 475 (2025)
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#Achefabroad #AchefabroadTours #elitefoodtours #bestofscotland #scottlandfinedining Less