Foodle

𝘼 𝙏𝙖𝙡𝙚 𝙤𝙛 𝙏𝙬𝙤 𝙎𝙝𝙤𝙧𝙚𝙨 𝙒𝙝𝙚𝙧𝙚 𝙈𝙚𝙙𝙞𝙩𝙚𝙧𝙧𝙖𝙣𝙚𝙖𝙣 𝙢𝙚𝙚𝙩𝙨 𝙩𝙝𝙚 𝘼𝙩𝙡𝙖𝙣𝙩𝙞𝙘

A special lunch at @grandlisboapalace celebrating two of its signature restaurants - @mesa.macau and @donalfonso1890.macau! We had the pleasure of having Chef @joseavillez of 2* @belcanto_joseavillez and Chef @ernesto_iaccarino of @donalfonso1890 come together for this occasion. The menu was a symphony of contemporary Portuguese and Southern Italian flavors with highlights including the carabinero with fisherman’s stew sauce, Belcanto’s signature golden egg dish, spaghetti with sea urchin, and the whimsical three little pigs ice cream sandwich dessert. Thank you chefs for the wonderful afternoon!

The menu:

𝗥𝗶𝗰𝗰𝗶𝗼𝗹𝗮 𝗔𝗳𝗳𝘂𝗺𝗶𝗰𝗮𝘁𝗮
Smoked Yellowtail, Garlic Mayonnaise and Yogurt Sauce
煙燻油甘魚配蒜味蛋黃醬及乳酪汁

𝗖𝗮𝗿𝗮𝗯𝗶𝗻𝗲𝗶𝗿𝗼
Carabineiro, Shrimp and Pork Wonton with Fisherman’s Stew Sauce
紅魔蝦、大蝦及豬肉雲吞配漁夫墩汁

𝗔 𝗛𝗼𝗿𝘁𝗮 𝗱𝗮 𝗚𝗮𝗹𝗶𝗻𝗵𝗮 𝗱𝗼𝘀 𝗢𝘃𝗼𝘀 𝗱𝗲 𝗢𝘂𝗿𝗼
The Garden of “The Goose that Laid the Golden Eggs”
「下金蛋的鵝」的花園

𝗦𝗽𝗮𝗴𝗵𝗲𝘁𝘁𝗶 𝗮𝗹𝗹𝗮 𝗖𝗵𝗶𝘁𝗮𝗿𝗿𝗮 𝗦𝗲𝗮 𝗨𝗿𝗰𝗵𝗶𝗻
Handmade Spaghetti alla Chitarra with Sea Urchin, Lime and Coffee Powder
手工意大利面配海膽、青檸及咖啡粉

𝗔𝗺𝗮𝗱𝗮𝗶
Amadai Tilefish with Fennel and Shellfish Guazzetto
甘鯛配意式海鮮汁、貝類及茴香

“𝗨𝗺 𝗱𝗼𝘀 𝗧𝗿𝗲𝘀 𝗣𝗼𝗿𝗾𝘂𝗶𝗻𝗵𝗼𝘀”
“One of the Three Little Pigs”
「三隻小豬之一」
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Mesa by José Avillez x Don Alfonso 1890
Cotai, Macau
#supermelMacau Less

A starry starry night at @grandlisboapalace where the newly promoted 1 Michelin Star @palacegarden.macau joined hands with 3 Michelin Star @stefan_stiller_taian_table in Shanghai for a special dialogue between Cantonese and Sino-European cuisines! I’ve been wanting to try Taian Table and am glad to finally have the opportunity to try Chef Stefan’s dishes. My favorite dish was the cured kampachi with a refreshing kombu and green rhubarb dressing. Other stand outs included the partridge & soft shell turtle soup and the collaboration dish king tiger prawn with mushroom dashi & bacon jam.

The menu:

百花梅菜釀關東遼參
Kanto Sea Cucumber filled with Shrimp Paste and Preserved Mustard Green

海膽配棕黃油酸麵包
Sea Urchin on Sour-Dough Bread and Brown Butter

醃琥珀鱼配芝白及昆布青大黄汁
Cured Kampachi with Water Bamboo, Kombu and Green Rhubarb Dressing

虎蝦球配蘑菇高湯汁，培根醬及京蔥
King Tiger Prawn with Mushroom Dashi, Bacon Jam and Leek

太史鳳凰水鱼羹
Premium Partridge and Soft Shell Turtle Soup

彩茄皇帝蟹肉燴花膠
Braised Fish Maw with Alaska King Crabmeat and Tomato Sauce

碳烤鹿兜島A4和牛西冷配德式酸菜及魚子醬
Charcoal grilled Kagoshima A4 Wagyu Sirloin with Sauerkraut and Kristal Caviar

官燕松子香芋青團，艾草冰淇淋
Mugwort Glutinous Rice Dumpling filled with Taro, Pine Nut and Imperial Bird’s Nest, Mugwort Ice Cream

老香黃馬卡龍 / 玫瑰雪花酥 / 茅台朱古力
Chaozhou Preserved Citron Macaron, Rose Nougat, Moutai Chocolate Praline
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Taian Table x Palace Garden
Cotai, Macau
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Ramen Break Beats
2026.01
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Special Shio Ramen
Kyushu jidori broth featuring Amakusa Daio and Hakata Jidori

特製 塩らぁ麺
九州産「天草大王」と「博多地鶏」の旨味を引き出したスープ。
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Among Tokyo’s new generation of ramen shops,「Ramen Break Beats」has quickly built a reputation as one of the city’s most exciting destinations. Located in Meguro and operating largely by reservation, the shop has earned recognition in the Michelin Guide with a Bib Gourmand distinction and has been selected multiple times for the Tabelog Ramen Tokyo Top 100 list.

Behind the counter is owner-chef Takuro Yanase (柳瀬拓郎), a former DJ from Fukuoka whose background in music inspired both the restaurant’s name and its rhythm-driven concept. The energy of hip-hop and “break beats” carries through the dining room, creating a ramen experience that blends culinary precision with a distinctive cultural identity.

The shop’s signature soy-sauce ramen showcases a clear, elegant broth and carefully prepared noodles, emphasizing purity and balance. Each bowl is designed with the same attention to rhythm and composition that once guided Yanase’s music — layered, deliberate, and deeply satisfying.

In a city overflowing with ramen talent,「Ramen Break Beats」stands out for its originality. It represents a new wave of ramen culture — one where craft, creativity, and personality come together to produce bowls that feel both modern and unmistakably Tokyo.
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@ramenbreakbeats #vinfox_ramen #ramenbreakbeats #ラーメン #ramennoodles #ramenlover Less

Menya Itto
2017.11
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In Tokyo’s crowded ramen scene,「Menya Itto」has become a destination many ramen enthusiasts consider essential. Located in Shin-Koiwa, the shop has earned national acclaim since opening in 2010 and consistently ranks among the top ramen restaurants on Tabelog and it was ranked No.1 when I paid this visit.

Founder-chef Yukihiko Sakamoto (坂本幸彦) brings an unusual background to ramen, having first trained in French cuisine before dedicating himself fully to noodles and broth. His approach emphasizes balance and structure, combining chicken and seafood to create a rich yet refined flavor profile.

「Menya Itto」is especially celebrated for its tsukemen, where noodles and soup are served separately. Thick, springy noodles are dipped into a concentrated broth built from chicken and layered seafood umami. The style allows diners to control each bite—coating the noodles in the broth while preserving their texture—creating a richer, more focused flavor experience than traditional ramen.

What began as a single shop in Tokyo has since expanded internationally, with locations in cities such as Bangkok, Hong Kong and Vancouver, introducing「Menya Itto」’s tsukemen to a growing global audience.
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@menyaitto #vinfox_ramen #menyaitto #ラーメン #ramennoodles #ramenlover Less

Ramenya Shima
2022.06 lunch
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特上醤油らぁ麺
3種類の豚チャーシューも
豚と海老の雲呑も
味玉も
Premium Soy Sauce Ramen
Three types of pork chashu
Pork and shrimp wontons
Seasoned egg

炙り叉焼ごはん（卵黄入）
Grilled Char Siu Rice (with egg yolk)
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Hidden in Tokyo’s Nishi-Shinjuku neighborhood,「Ramenya Shima (らぁ麺や 嶋)」 has quickly established itself as one of the city’s most respected ramen destinations since opening in 2020. The small shop has earned widespread praise including Tabelog Bronze award.

The restaurant is led by owner-chef Hiroshi Morishima (盛島博志), a Tokyo native from Nakano who entered the ramen world after working in the food industry. He trained at the renowned「Shinasobaya (支那そばや)」, founded by legendary ramen master Minoru Sano (佐野 実), and later at「Kashiwagi (かしわぎ)」. Through this lineage, Morishima inherited the philosophy of emphasizing carefully selected ingredients and the delicate balance of soy sauce ramen.

At Ramenya Shima, that tradition is expressed through elegant bowls of shoyu ramen—clear, layered, and deeply aromatic. Often finished with several carefully prepared cuts of chashu, the ramen reflects both the precision of the Shinasobaya lineage and Morishima’s own refined approach.

In March 2026, the shop took its first step overseas with the opening of its Hong Kong branch in Causeway Bay, bringing its refined style beyond Tokyo.
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@ramenya_shima #vinfox_ramen #ramenyashima#ラーメン #ramennoodles #ramenlover Less