Foodle

My first Lo Hei 捞起 in Singapore! During my stay at @ritzcarltonmilleniasingapore, I had the pleasure of dining at its 1* Cantonese restaurant @summerpavilion where the Hong Kong native chef @chefcheungsiukong has over 35 years of culinary experience. He prepared a special menu to showcase his love for HK with the homey flavors of arrowroot soup 赤小豆汤, fusion appetizers, signature dim sum, tribute to an iconic dish inspired by the Manchu Han Imperial Feast with a huge estuary grouper skin, and more. We also got to visit the kitchen where the chef demonstrated how to make sweet and sour pork. The fun highlight of the night was the Lo Hei (aka prosperity toss) as everyone chanted auspicious sayings while tossing the salad. Huah ah!

Our menu:

松露蛋白
Stir-fried Egg White, Black Truffle, Shiso Leaf

深海藏珍
Steamed Egg White, Lobster Meat, Black Caviar

玉茄带子
Braised King Scallop, Stuffed Eggplant

金箔带子皇三文鱼子捞起
Yusheng with King Scallop, Salmon Roe

XO 酱带子球
Steamed Scallop, XO Sauce

陈醋灼云吞
Poached Prawn and Chicken Wonton

金瓜煎芋丝
Pan-fried Shredded Yam, Butternut Squash

粉葛陈皮赤小豆汤
Arrowroot Soup, Adzuki Bean, Tangerine Peel, Grouper

碧绿炒南非干鲍柳，香煎南非鲍脯
Sautéed Dried Abalone / Seared Live Abalone

荷香麒麟龙趸皮柚皮蒸鸡
Steamed Chicken, Estuary Grouper Skin, Pomelo Peel, Lotus Leaf

加拿大龙虾西施泡饭
Poached Rice, Canadian Lobster

黑芝麻杏仁茶
Almond and Black Sesame Cream

杏仁脆酥饼，芝麻杏仁卷
Baked Almond Puff / Chilled Almond and Black Sesame Roll
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1*, Summer Pavillion
Singapore
#supermelSG Less

Seirinkan Pop-up
2026.03
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Fuji White
Pecorino Romano, Fior di Latte

Marinara
Tomato, Garlic, Oregano

Margherita
Tomato, Basil, Mozzarella
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Tucked away in Nakameguro,「Seirinkan (聖林館) 」stands as one of Tokyo’s most iconic pizza destinations. Originally opened in 1995 as Savoy and later reborn as Seirinkan, it has played a defining role in shaping Tokyo’s Neapolitan pizza culture—an address many serious pizza lovers eventually find their way to.

At the center is chef Susumu Kakinuma (柿沼 進), widely regarded as a pioneer of Neapolitan pizza in Japan. His approach is unmistakably disciplined: dough, heat, and timing are treated with near obsession, resulting in a crust that is chewy, elastic, and lightly charred with a distinct smoky aroma.

What stands out is the focused but not overly limited menu.「Seirinkan」is known for a tight selection of pizzas—most notably Margherita, Marinara, and the Fuji White—each reflecting a minimalist philosophy rather than variety for its own sake. The Fuji White, in particular, shows a more expressive side of the kitchen, moving beyond strict Neapolitan tradition while still staying grounded in balance.

That philosophy recently made its way to New York, where Kakinuma hosted a short pop-up at @sakenohana with help from @mastercard @priceless . For a few nights, the same restrained menu—just a handful of signature pizzas—was made by the master himself using the same flour brought from Japan.

In a world where pizza often leans toward excess,「Seirinkan」feels deliberate. It doesn’t try to impress with options—it focuses on precision, repetition, and control. And that clarity is exactly what makes it stand out.
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@seirinkan_official #vinfox_pizza #pizza #neopolitanpizza #pizzalover #pizzatime Less

海鮮焼き 釜飯うおまつ⁣
中崎町⁣
新鮮な海の幸を豪快に焼く海鮮焼きが旨いお店⁣
トップは脂が乗った綺麗な焼マグロ3種盛り⁣
生で食べられる鮪をあえて焼き山葵と塩で頂く⁣
口溶け良く部位ごとに楽しめる食べ比べを堪能⁣
イカゲソは自家製のバター葫が効きめちゃ旨い⁣
ぐつぐつが食欲そそるお酒も進む最強のアテ⁣
帆立.海老.カニ爪.ハラス.魚の旬の5種盛りは⁣
ぷりぷりの海老にエキス放出ほくほくの帆立⁣
海のごちそうを一皿で味わえる贅沢な一品⁣
トロたくは己の匙加減で海苔巻きこちらも👍⁣
〆はよく肥えたサーモンといくらたっぷり釜飯⁣
皮まで旨いめちゃくちゃ脂がノリノリサーモン⁣
残りは出汁茶漬けで2度旨い最高の背徳飯⁣
目の前で焼いてくれる1テーブルに1コンロ⁣
とにかく新鮮で旨い魚介は市場直送のピチピチ⁣
ここは海辺かと錯覚磯の香ばしい香り漂う店内⁣
食べたいアテをガンガン焼いてガンガン飲める⁣
室内で浜焼の醍醐味を堪能できる最高のお店⁣
息の合った見事な連携プレーで男女が切り盛り⁣
20260313⁣
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🐟本日のメニュー🐟⁣
・サーモンいくら釜飯 1.980円⁣
・マグロの3種盛り 1.580円⁣
・本まぐろのトロたく 800円⁣
・マグロのトロすき 780円⁣
・イカゲソバター600円⁣
・旬の5種盛り 二人前2.000円⁣
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@kaisenyaki_kamameshi_uomatsu⁣
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海鮮焼き 釜飯うおまつ⁣
大阪市北区中崎西3-3-5 ⁣
📞06-6147-3952⁣
営業時間 17:00～23:00⁣
定休日 なし Less

Recommended bowl: Niboshi & chicken

At least three types of niboshi go into in the soup, topped with rare chashu and diced onions. Richer niboshi and Jidori chicken soups are also available. Master Fukunaga-san trained in Tokyo for two years at a famous ramen shop before coming back to his hometown in Aomori. He served ramen at his parents' cafe for one year before opening his own place in 2019, when he was 24 years old. The name Iyabi means 'thankful.' Only open for lunch. Less

February 18, 2026 We remember visiting @restaurant_suhring years ago, even before Michelin branched out into Thailand, and thinking the restaurant had the making of a ⭐️⭐️⭐️ future. In 2025, @Michelin awarded its highest honor to brothers @mathias_suhring and @thomas_suhring and it was especially gratifying to celebrate this occasion with them. Mathias, Thomas and Martin, we hope to see you in Tivoli Gardens at your Pop Up.

#suhring #michelinbangkok #michelin3stars⭐️⭐️⭐️ #thequest #mystorywithmichelin Less