Foodle

Green Vista Immigration in Chandigarh is now serving as one of the best immigration consultants in Chandigarh for immigration. A highly professional and qualified staff is provided that guides the candidate regarding various immigration consultants in Chandigarh schemes such as student visa, worker visa and family visa. They constantly prioritize clients and that is why they provide not only visa documents preparation, but also thorough preparation for interviews and other services in the processes after obtaining the visa. At Green Vista Immigration, it is a sign of professionalism to ensure the clients get updated information about the immigration policies and the existing trends. Hand over your immigration process to Green Vista and turn your dreams of living in another country into possibility. Less

Nice to be back, some very interesting pairings this time.•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #chinesefood #japan #kamakura #イチリンハナレ #鎌倉 #日本 #日本料理 #中華料理 Less

Experience the magic of authentic Turkish cuisine at Turkish Flames, the premier Turkish restaurant in Mississauga. Savor dishes crafted with fresh ingredients and traditional spices in an unforgettable dining setting.

Website:
https://turkishflames.ca/

Address:
5200 Dixie Rd unit 54, Mississauga, ON, L4W 1E4

Phone Number:
+1 905-232-0252

Business Hours:
Sun - Thu: 11:00  AM – 09:30 PM
Fri - Sat: 11:00  AM – 10:30 PM
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Absolutely blown away by the savoury crescendo of an excellent September menu @yimorpheusmacau by @wong_angelo

Wagyu beef on tasting menus can be a bit tiresome but this was on a sky high level . The beef is treated in the char Siu fashion and the glaze matches beautifully with the fattiness of the protein , red rock rice (braised and crispy) along with preserved radish brings great texture . This dish was all pleasure .

The menu started a little slowly but delightfully continued to build .
Up first was generous Hokkaido snow crab buried beneath a quarter of eggs ( Filipino crab roe , caviar , egg white spheres , egg yolk dressing ) . Dispersing the caviar through the dish made this very satisfying but would have loved a drop or two of acid .

Double boiled soup always gets a guernsey on the Yi menus , this time fish maw and velvet mushrooms are the star and I kept my 💯 record of burning my mouth on this soup intact .

Red grouper was steamed on fig leaf alongside lily bulbs and chanterelles. The fig flavour was noticeable but I did miss the excellent sauces and oils that grouper is usually paired with here .

The menu sprung into life on the following dish , an absolutely perfectly fried langoustine with zucchini flower and a shrimp/ red pepper sauce . The technique here really paid dividends .

Australian abalone was baked with Macanese curry sauce which was a terrific nod to the local cuisine . This is rarely done by the high end restaurants here and this was a great tribute .

The signature Zhongshan 23 day old pigeon was a delicious mess as usual , love the lemongrass flavour on this dish .

Prior to the standout Wagyu dish was an excellent creative creation. Tomato was stuffed with corn and quinoa and served with a chicken and beetroot glaze . The dish was gorgeous to look at and very comforting to eat .

Dessert was also a hit with a gigantic peach Mochi complimented by an aloe Vera and oolong tea sauce .

After three visits in 2023, this was a long overdue visit to Yi in 2024, definitely one of my favourite restaurants in Macau . Less

I’m frugal with compliments; but Labyrinth’s latest menu has me singing like a bird. The concept, technique, flow of flavours, and sequencing of dishes speaks of the maturity of chef Han Liguang and his team.

They have delved deep into the history and development of Sg street food. They have unearthed old, almost forgotten recipes and given these heirlooms a modern spin. More importantly, their refreshed approach is no longer “in your face”. There’s much subtlety here. Up-to-date techniques were used to extract essential flavours; which were then juxtaposed on the plate with delicacy.

This is definitely my kind of food! Congrats, chefs Han, Zee, James, Shaun and the team! Less

Happy anniversary to the great @luca.fantin and everyone in the Bulgari Il Ristorante Luca Fantin family!

Cheers to 15 wonderful years of marvelous meals at @bvlgarilucafantintokyo, and many more to come. The anniversary menu offered a taste of some of my most favorite dishes, reworked for 2024. Such a special experience 🙏 Big love! Less

Pizza Fritta at @lamasardona 🔵 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #friedpizza #foodtravel #foodie #foodies #naturalfood #pizza #farmtotable #naturalwine #finedining #italytour #italianfood Less