Foodle

Having Cantonese food in Taipei wasn’t a priority to be honest, but @silkshouse_taipei at @regenttaipei pleasantly surprised me with its excellent flavors and techniques! Chef @maxwo_hoi_ming hails from Hong Kong and has over 30 years of Cantonese cooking experience under his belt. I’ve heard many good things about Silks House and it’s no wonder - the level of execution is better than a lot HK restaurants. Favorites of the night included marinated squab, deep-fried abalone tart, snake skin, lamb stomach in chili oil, traditional snake soup, and lamb stew.

Our menu:

香烤烏魚子
Grilled Mullet Roe

花雕醉乳鴿
Marinated Squab in Huadiao Wine

蔥拌蛇皮
Snake Skin with Scallion

紅油羊肚
Lamb Stomach in Chili Oil

鮮菌素鵝
Vegetarian Goose with Fresh Mushrooms

翡翠萵筍
Chilled Celtuce

脆皮豬燒肉
Crispy Roasted Pork

江南素菜餃
Mixed Vegetable Dumpling

野菌鮑魚酥
Deep-fried Abalone Tart

老廣蛇羹
Traditional Cantonese Snake Soup

蔥煎紅喉
Pan-fried Blackthroat Seaperch with Scallion

古法羊腩煲
Traditional Lamb Stew

薑汁玉蘭
Chinese Kale with Ginger

清炒角瓜
Stir-fried Luffa

生拆膏蟹麻婆豆腐
Mapo Tofu with Crab Roe

燕窩杏汁煎堆仔
Deep-fried Sesame Ball with Bird’s Nest & Almond Juice
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Silks House 晶華軒
Taipei, Taiwan
#supermelTW Less

@waldhotel_sonnora

“We skipped cheese at lunch — saving it for the evening as part of a lighter dinner. The Japanese “Misho” lemon, turned into a sorbet with Ligurian olive oil and Crème d’Isigny, worked as a perfect palate cleanser: citrusy, clean, light and flavourful.

The warm “Trevoux” pear with Marcona almond, parsley, lime and Muskateller became a dessert that felt like several at once. Balanced sweetness, distinct textures, a play of temperatures — warm pear against cooler elements. No excess, exactly what one expects after a long meal.

And then, as an autumn treat off-menu: a tarte tatin with vanilla ice cream and white truffle filling the room with aroma. We could have ended there, but as if we had barely eaten, a seemingly endless parade of petit fours followed — and not miniature ones. Many spoon desserts: sorbet, chocolate cake, lemon meringue tart, mango and coconut tartlet, beignets, madeleines. Everything at the expected level — no obsession with Instagram pastry aesthetics, but far more flavour and memory than most elegant desserts populating celebrity pastry chefs’ feeds.“ - more on the blog
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🇵🇹 PT nos comentários

#waldhotelsonnora #germany #finedining #mystorywithmichelin #pastry Less

キッチン洋久
城東区
腹八分目で来ても旨い私の中でダントツの洋食店
今回は海老フライ＆ハンバーグのセットを注文
ハンバーグは言わずとも柔らかい歯茎で噛める
エビフライは2本付属こちらは普通サイズ
ミックスフライの1本海老がインパクト過ぎて
やや見劣りしてしまうがちゃんと食べ応え食感
それに手作り感伝わるタルタルが最高に美味い！
ミックスフライのホタテも肉厚で貝汁ブッシャー
ラスボス級海老はひと口目から弾力が桁違い
プリッではなくブリンッと跳ね返す食感がすげぇ
ナスのグラタンはカレー味でチーズたっぷり
熱々のグツグツ提供絶対の絶対必食すべき逸品
お昼は洋食店ではなかなか見かけないレベルの行列
値段も安くたくさん食べれる俄然ランチがおお勧め
何食べても旨いは嘘臭いがこれがホントの話
洋食でここまで感動できる事はそうそうない
今までの洋食ランキングを全部塗り替えてくる店
息ぴったりのフォーメーションたぶんご家族で切り盛り
20260308
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🍴本日のメニュー🍴
・海老フライ＆ハンバーグ 1.100円
・茄子とひき肉のグラタン 780円
・シーフードミックスフライ 1.500円
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キッチン洋久
大阪市城東区今福東1丁目7-5
06-6939-7001
営業時間
ランチ 11:30〜14:00
ディナー17:30～20:00
定休 火曜日 Less

Recommended bowl: Using Oyama chickens

Located on a small quiet street with just eight seats, Jimbocho Kurosu is run by master Taichi Kurosu-san. There are a few different bowls to choose from. The recommended shoyu ramen contains a pure chicken soup of premium Oyama brand chickens sourced from Shimane prefecture, along with soy sauce from Nagano. No MSG. Noodles are made using stone-milled whole grain wheat from Nagano. Open since November 2016. Less

English below….
Kulinarik als Gedächtnisprotokoll. Im @restaurantkadeau in Kopenhagen wird die Insel Bornholm nicht einfach nur erzählt, sie wird übersetzt. Ein Abend voller Präzision, einem wahnsinnigen Schmelz und einer überirdischen Feinheit, die noch lange nachhallt. Keine Effekthascherei, nur die pure Essenz des Nordens und für mich ein sehr prägendes kulinarisches Erlebnis. Danke an das ganze Team!🫶

At @restaurantkadeau in Copenhagen, the island of Bornholm isn’t merely recounted; it is translated. The evening was a masterclass in precision—defined by a profound, melting texture and an almost ethereal delicacy that lingers long after the final course.
There is no posturing here, no performative flair. Instead, one finds the raw essence of the North. For me, it was a deeply formative culinary experience. My sincere thanks to the entire team for such a resonant display of craft. 🫶

#Kadeau #CopenhagenFood #FineDining #NewNordic #Bornholm Gastronomy Less