Foodle

One more from last week's Texas swing, for I ducked into @southbbq's shiny new location in San Antonio before flying home. Kudos for the hours on that sign out front: 11 AM to 10 PM (10PM!!!), seven days a damn week. Or as we would call it here in the Carolinas, "normal hours."

The ribs and turkey are pretty top notch too, and I loved that cold green bean and tomato salad!

#bbq #eatbbq #txbbq #fooddrinktravel Less

went in with cult-level expectations.
walked out like… that’s it?!

@pst.singapore has been on my list since they opened last june. globally hyped, consistently ranked on the 50 top pizzas in the world list, with a cult following in tokyo… and yet.

the apps? tragic. sour lasagna. sad meatballs. chewy octopus. oily broccoli.

the pizzas were the saving grace, thank god. solid overall, but nothing i’d rush back for. their crusts are intentionally extra charred for a smoky hit, which i did enjoy. they also sprinkle okinawan salt into the oven before baking for extra umami.

but the pies ran a bit too wet so the ratios felt off, and one was straight-up salty (the romana, so skip that). ps: you can ask for less char if that’s not your thing.

best three pies we tried:
– signature tamaki (with datterini tomatoes that you’re meant to smush all over… except one slice was missing its tomato 😅)
– arrabiata with their housemade nduja
– 5 formaggi with honey drizzle

still want to try the tokyo original, but in sg… @beyondthedough_pizza > @pst.singapore for tokyo-neopolitan style, no contest.

#pstpizzastudiotamaki #sgpizza #sgfoodblogger #sgrestaurantreview #sgeats Less

The incredible Turbot Pil Pil from @estimarzafra , Madrid 🇪🇸🔥
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Easily my favourite fish when made like this. There’s something really special about a restaurant that can truly nail this sauce. It’s ultra-simple on paper, but properly technical in practice.

At Estimar they grill the turbot for just a few minutes in the Josper, before resting it and finishing it gently so all the natural juices collect in the tray. Turbot is incredibly rich in collagen and as it cooks, that collagen converts into gelatin. It’s this gelatin that is emulsified with the fish juices and olive oil to create a super cohesive, naturally creamy, silky-smooth sauce. Nothing quite like it.

Clean, sweet turbot, deep olive oil richness, gentle garlic warmth, subtle chilli heat. It’s a crazy bite. Meaty, buttery, with a beautiful light char.

Had lots of bites here but this was the star. More on Estimar this week. NF x Less

We dove into the NEW menu @habitburgerandgrill 🍔 we’re in love with the limited-time 🐠 Baja Crispy Fish — beer-battered wild Alaska cod piled high with cilantro lime slaw, pickled red onions, and Baja sauce on the softest toasted brioche. It’s giving beach day in every bite. 🐟💛
On the side the NEW 🌽 🧀 Cheesy Street Corn Tots… golden, crispy little flavor bombs packed with sweet corn, peppers, cilantro, and dunked in housemade ranch. I could’ve ordered three ❤️
We even got to hang with @chefjasontriail — The genius behind all this California-inspired magic. From the Baja Crispy Fish to the Blue Wave Shake, he’s bringing bold, fresh flavors while keeping those open-flame classics we love. We also love the NEW & improved
🔥 The Sirloin Steak Sandwich (garlic herb marinated, aged white cheddar, BBQ sauce on sourdough perfection)
🔥 The new BBQ Bacon Char (smoky, saucy, stacked just right)
🥗 The BBQ Chicken Salad — so hearty it was TWO meals and still fresh
🧅 Crunchy onion rings + those tempura green beans (low-key obsessed)
🍍 And the new Blue Wave Shake — pineapple + coconut = tropical dessert vibes
Only honest note: if you get the Grilled Chicken Sandwich, I’d personally swap the wheat bun for the white bun next time. Just my preference. 😉
Safe to say we ordered half the menu and have zero regrets. Who’s meeting me for round two? 🍔💙 #lafoodie #thehabit #bajafishsandwich #charburger Less

Okaaaay @goodysgranola deserves some love 🫐🍒
I’ve been on a healthy breakfast lately— the blueberry vanilla + chocolate cherry flavors are on repeat. It’s not that super crunchy, teeth-breaking granola… it’s soft, cozy, and honestly perfect mixed into yogurt. 😊
This has become my go-to quick breakfast when I want something that feels a little special but takes zero effort. Sweet but not too sweet, dessert-y taste without being over the top, and somehow still feels wholesome?
10/10 would eat straight out of the bag while standing in the kitchen. No regrets. 💙🍫🥣 #lafoodie #goodysgranola #breakfast #granola Less

Dinner at @ayllulondon (prinvite)

Ayllu restaurant serves contemporary sharing plates, freshly made sushi in a beautiful setting featuring rich dark green walls, elaborate décor, and plush banquette seating. I've been a couple of time now and its always a great night, amazing cocktails, delicious food and buzzing atmosphere.
We started off with a fantastic pisco sour, one of my favourite cocktails, then we ordered .....

☆ Chicken karaage £7
Spicy, deep-fried crispy
chicken, tamarind glaze

☆
Beef Empanadas £8
Beef shortrib, ocopa sauce

☆ Dragon roll £14
Tempura prawns and unagi, spicy cream, bonita, unagi sauce, red tobiko

☆ Mixto ceviche £9
Sea bream, squid, coriander, lime juice, cancha

☆ Scallops £11
Yuzu sake beurre blanc,
vanilla oil, arare, daikon

☆ Shrimp Popcorn £9
Yuzu, spicy mayo

☆ 2 nigiri of tuna and seabass

☆ Chicken bao buns £8
Crispy chicken, mango,
aji amarillo sauce, Asian pickles

All the food is fantastic, my favourite dishes was the nigiri, Shrimp Popcorn, the mixed ceviche and the seared scallops. But everything was delicious.
I love the mixture of Japanese sushi with the Peruvian dishes which all work perfectly together
I'd 100% recommend trying

#londonfoodie #peruvianfood
#japanesefood #sushitime #londoneatsout Less

Probablemente no sea totalmente objetivo con Juanjo Carmona porque es un cocinero con el que siempre he conectado. Fundamentos clásicos y una propuesta radicalmente moderna basada en producto, brasas y destellos de creatividad sensata y contenida. Finesse y equilibrio.

Su nuevo Salitre - que se comunica y comparte cocina con Aviva pero es un restaurante independiente - es lo más interesante que me he encontrado en bastantes meses. Con una sala cálida y acogedora, un servicio atenta y - por fin - una oferta de vinos a la altura de la cocina. Imprescindible en la Costa. Ampliaré detalles.
@salitre.brasamarinera @juanjose.carmona.10 Less

Mention the name @restaurantmastard, and everyone who cares about food in Montreal insists you dine at the little gem opened five years ago by chef Simon Mathys.

The chef’s menu, which revolves around prime ingredients from Quebec, is spare. Each of the give courses is described in just a few words. “I like things short and straightforward,” says Mathys, who nevertheless lists the names of everyone who works for him on a separate card. “This is not a one-man show.”

The team effort reveals itself in the details at Mastard, where the men and women who introduce the dishes include the people who made them. A recent dinner launched with a clear ham broth infused with toasted hay, as restorative a taste as any this season and the chef’s idea of a big hug.

No plate was less than memorable, although this fish fan fell especially hard for shaved, steamed beet hiding a pristine scallop on horseradish cream, and roasted walleye sauced with pork broth, miso and cream dappled with parsley oil. “Sauces are my favorite thing to do,” says the chef, who finishes the walleye with spoonfuls of basil, zucchini and eggplant purees.

The only surprise is a pleasant one: The cost — a mere $75 for a night to remember. #montrealfood Less