Foodle

Famiglia nights hit different at Ninetta 🇮🇹

Just checked out @ninetta.hk - the hottest new Italian trattoria by @chefxodo, @antimo_maria_merone and @grazdegreg! Together, they have created a restaurant that celebrates the very best of Italian culture: family, generosity, simplicity and seriously good food. The a la carte menu has a total of 32 dishes spanning from light antipasti to handmade pastas, hearty mains and classic desserts. Favorites included the veal tongue bun, orange carpaccio, veal tonnato, homemade pappardelle, lasagna terrine, pork skewers, and veal chop Milanese.

Come for the pasta, stay for the nonna-level love ❤️

What we tried:

Beef Tartare
Hand-cut Fassona beef, marinated egg yolk, watercress

Veal Tounge Bun
Rocket salad, salsa verde

Mozzarella Braid
From Campania, ox heart tomatoes, Taggiasca olives

Orange Carpaccio
Thinly sliced orange, sweet & sour dressing, spanish anchovies

Veal Tonnato
Slow-cooked veal, tuna sauce, capers, veal jus

Lasagna Terrine
Ragù Bolognese, béchamel sauce, parmesan

Home-made Pappardelle
Yellow chicken ragù with heart, gizzard and comb

Paccheri
Whole Boston lobster, cherry tomatoes, fresh basil, chili

Tortellini hand-folded
Smoked artisan ham, sweet peas, cream

Veal Chop Milanese
Mortadella and melted provola cheese

Ma Yau Fish
Whole seared, acqua pazza sauce, clams, mussel jus

Pork Skewers
Grilled Spanish pork neck, leeks, “scapece” zucchini

Pistachio Cake
Pistachio sabayon

Pannacotta
Fresh cherry, cherry purée, candied lemon

Ninetta Tiramisu
Hazelnut, coffee, crispy crépes
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Ninetta
Central, Hong Kong
#supermelHK #supermelCentral Less

Meet the FIG JAM & BACON (mozzarella, fig jam, bacon, ricotta) slice from @lindustriebk, so insanely delicious it will haunt me until my next visit. Their BURRATA slice with tomato sauce, mozzarella, burrata, and EVOO was also delicious, but the FIG JAM & BACON IS THE ABSOLUTE MUST. This slice shop is truly an NYC MUST TOO!! Grazie again @massimo_laveglia! Less

This was my second visit, and it seems they manage everything by name, as I received a warm greeting and excellent service. Every dish was well-prepared and thoughtfully presented. While the prices have increased since my last visit, considering the quality and service, I believe it's reasonable. I look forward to coming back in a different season. It was a great meal. Less

Foodtastic Experience @thedune.restaurant ✨

Located @theflorentinhotel created by @niclas_nussbaumer 🙏

🍿 & Caviar

Pikeperch, sansho pepper, peach

Langoustine, white almonds, yuzu kosho

Veal entrecôte, salted lemon, lettuce

Currant Bush

Sourdoughbreadmiso, red shiso, chocolate

🌟🌟 Less

NAWA @nawa.thaicuisine was another Bangkok restaurant I’d been meaning to get to for a while, and I’m very glad I finally did.

The restaurant takes its name from the Thai word for “innovation”, which pretty much sums up what chefs Napol “Joe” Jantraget and Saki Hoshino are doing here: taking recognisable Central Thai flavours and dishes and pushing them into a much more contemporary tasting-menu format without stripping away the thing that actually matters — the flavour.

That balance is much harder than it sounds. Modern Thai cooking can sometimes become so concerned with technique and presentation that the food loses the intensity and soul that made it exciting in the first place. NAWA doesn’t. There’s plenty of refinement and cleverness, but underneath it all the food still tastes unmistakably Thai — sweet, sour, salty, spicy, aromatic and properly punchy.

The menu moves between little snacks, smaller composed dishes and more substantial courses, often taking something familiar such as tom yum, nam prik or a curry and rebuilding it in a completely different way. It’s polished without becoming sterile, and playful without ever feeling overworked or self-conscious.

NAWA currently holds one Michelin star, and in a city absolutely overflowing with brilliant Thai food at every price point, it manages to justify the fine-dining treatment rather than simply dressing Thai food up for the occasion.

Another very good meal in Bangkok — a city that continues to make it ridiculously difficult to ever eat everywhere I want to.
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Michelin - ⭐️
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#NAWA #BangkokFood #ThaiFineDining #MichelinThailand #Achefabroad Less

I had lunch at Sushi Hashimoto in Shintomicho with my best friend.Tabelog Rating: 4.45 Tabelog Award 2026 Silver Selected as one of Tabelog's Top 100 Sushi Restaurants in Tokyo 2025.Let’s enjoy our first visit to Sushi Hashimoto this year!- Mozuku seaweed and water shield salad It was refreshing and smooth to eat✨- Sashimi of Matsukawa flounder from Tomakomai, Tairagai clam, and red sea urchin from Karatsu The sweetness of the Matsukawa flounder is exceptional. It’s a great season!- Hairy crab chawanmushi (savory egg custard) A bit of blue cheese is added to the hairy crab sauce for richness☝️ This rich chawanmushi is incredibly delicious♥️❤️- Grilled eel Served with rice and celery The carefully grilled, fluffy eel pairs perfectly with Hashimoto's rice.- Sardine sushi wrapped in seaweed with red vinegar A classic at Hashimoto❤️ As always, it’s incredibly tasty. I wish I could take some home!- Grilled bonito from Kesennuma These days, you can find Kesennuma bonito everywhere. It must be a bountiful catch this season. It’s already rich in fat. I prefer the aroma of the first bonito over the fat, though...- Assorted delicacies platter 1. Miso-marinated salmon roe 2. Ankimo (monkfish liver) 3. Sweet shrimp mixed with karasumi (dried mullet roe) Another favorite classic from Hashimoto♥️❤️ This pairs perfectly with cold sake.- Dried Mehikari fish This dish also goes well with cold sake. The aroma is wonderful and it’s the best!Now, let’s start the sushi!- Kohada (gizzard shad) - Kombu-marinated spring child from Kashima - Chutoro (medium fatty tuna) from Sakai Port - Hokkigai (surf clam) - Kinmedai (golden eye snapper) - Marinated akami (lean tuna) - Otoro (fatty tuna) - Aji (horse mackerel) from Shimane - Kuruma ebi (sweet shrimp) - Tokishake (seasonal salmon) - Murasaki uni (purple sea urchin) from Hakodate, Hokkaido - Simmered anago (conger eel) - Tamagoyaki (Japanese omelet) - Shijimi clam soup Add-ons: - Tai (sea bream) - Akagai (red clam) from Yuriage As usual, we start with kohada✨ The spring child and hokkigai are delicious. The aji has less fat. It seems that good aji is hard to come by these days.The tokishake, smoked on the skin side with straw, is outstandingly delicious.I’m in a great mood after enjoying the added akagai from Yuriage.It was a great meal!I hope to visit again in the fall. Less

来来亭⁣
十三⁣
チェーン店の中で1番好きなラーメンのお店⁣
今回は定番でない葱ラーメン 1.120円を注文⁣
メニュー名通り葱が遠慮なしに大量投入⁣
持ち上げるもなかなか露わにならない麺リフト⁣
ようやく姿を現した麺は細めながらもコシあり⁣
背脂浮かぶ濃いめの醤油スープがしっかり纏う⁣
爽やかな辛みが絶妙にハマる、これぞ来来亭⁣
口中が葱の香りで支配する葱好き歓喜の葱祭り⁣
もはやラーメンなのか葱なのか分からない一杯⁣
麺を持ち上げても葱、スープを啜っても葱⁣
最終ネギが残りお連れに平等配布する始末w⁣
食後に1つ思う事はなんだかんだ定番がお勧め⁣
ここまで食べたら本日の野菜摂取ノルマ達成⁣
次回の定番が待ち遠しい今からもぅ楽しみ⁣
ラーメンは浮気しても最後に戻るのはここ⁣
ガンガン鍋振る活気満ちた男性陣が切り盛り⁣
20260809⁣
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🍜葱ラーメン 1.120円🍜⁣
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来来亭 十三店⁣
大阪市淀川区木川西4丁目2-5⁣
📞06-6306-0678⁣
営業時間 11:00～00:00⁣
定休日 不定休 Less