Foodle

I have this one really classy friend who doesn’t go for ramen all TOO often (you know who you are), so when she insisted we hit her favorite dim sum spot for tantanmen, I was intrigued.

Down an outrageously narrow flight of stairs is @steam_dimsum_wine serving tons of Cantonese tiny bites, amazing wine, and the best tantanmen in Roppongi. It was thick, heavy, and perfectly matched flavor bomb for size. They do a smaller bowl which TBH is needed if you’re going to crawl through the menu at a place like this.

As for the dim sum, it was a kaleidoscope of color and flavor. My favorite was the molokhia, the “King of vegetables” in the Middle East, an herbal spinach that worked so well.

The experience at Steam is unmatched. You’ll pay more than at a 3am spot, but after one bite, sip, or slurp, you’ll happily pay double.

#roppongi #tokyo #japan Less

When I ask how you’re doing, I mean how do you like what you ordered.

And if you’re curious, this is TRICK らーめん 鶏喰 in Yokohama. It’s been on the Ramen Top 100 list since 2017. Their chicken shoyu ramen is to die for. Deep, bold shoyu with tons of chicken oil. The soup uses five different types of chickens and four different types of soy sauce. The wontons have a touch of yuzu. It’s the perfect bowl for chicken lovers.

#foodie #eating #eat #foodlover #japan Less

Don’t be like me and live five years in Japan before trying your first mapo tofu ramen. And for your first bowl, this is the spot to try it.

📍Niigata Sanpō-tei Tokyo Lab Nakameguro
新潟三宝亭 東京ラボ 中目黒店
🚶🏼‍♀️6 minute walk from Naka Meguro Station
📓24 seats
📆Open 7 days a week for both lunch and dinner

#ramen #japan #tokyo #japanesefood Less

If udon and ramen eloped on a beach vacation, the would make an Okinawan noodle baby. Okay, that’s weird, but the lightness of the soup and the texture of the noodles give me udon vibes, but the power of the pork in both the toppings and in the stock scream ramen.

At Haisai, I always get the soki soba because I’m a sucker for the thick cylindrical tubes of cartilage. The way it pops in your mouth like pork jelly boba pearls. Trust me, it’s better than it sounds!

Not sure why, but Okinawan ramen also always comes with red pickled ginger. It’s such a refreshing ramen, perfect for hot days in the Okinawan islands!

📍 ハイサイおきなわ, 〒231-0048 Kanagawa, Yokohama, Naka Ward, Horaicho, 2 Chome−5−1
🚶 3 minutes walk from Kannai station
🕰️ Open 10am-9pm, closed Thursday and Monday
🍜 “okisoba” ¥880, “sokisoba” ¥1,000

#ramen #japan #okinawa #noodles Less

X @chowkirving

NEW NEPALI STREET FOOD IN IRVING 🌶️🇳🇵

Open late until 1am every day, this food truck is perfect for those cravings 🤤
Our favorites were the chili momos and the chili chicken. Soooo much saucccce

Take your significant other or go with your homies, I don’t care but this is a must 🔥
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#nepali #dfw #halal #latenight #food Less

There is a particular kind of restaurant discourse that does more harm than good. Not because the restaurant is bad, but because the noise around it becomes so loud that it distorts what is actually on the plate.

Middle Child sits squarely in that space.

The room is warm and bookish. Mustard yellow, soft wood, shelves of cookbooks and bottles. It feels calm by design rather than by affectation. The food follows suit. Familiar flavours, cooked with care. A sour cream and onion dip that knows exactly what it is. A hand cut steak tartare that is assertive, toothsome, and very nearly excellent. At its best, some of the dishes here are among the best of their kind I have eaten in Dubai.

Does everything delight? Non.

There are moments where things lean one dimensional. A steak that tips too sweet. A soft serve whose idea is more compelling than its execution. None of this feels terminal, or even surprising. This is a young restaurant, opened by a first time restaurateur, finding its rhythm in public. That is not a flaw. It is a process.

What interests me more is the conversation around it.

Middle Child is often spoken about in absolutes. As a revelation. As a standard bearer. As something that must be adored rather than discussed. That does the restaurant no favours. It sets expectations that are almost impossible to meet and leaves little room for the more interesting, more generous truth.

Which is that this is a good restaurant with flickers of a very good one. Bistro adjacent cooking that values restraint over spectacle. Plates that do not beg to be photographed before they are eaten. Service that is warm, human, and genuinely joyful.

Strip away the mythology and what remains is far more compelling. A place that understands its scale. Knows its audience. And does not shout to be heard.

In a city that often mistakes excess for excellence, that quiet confidence matters.

Would I go back? Yes. Almost certainly for lunch.

Sometimes the most interesting restaurants are not the loudest ones, but the ones that reward attention rather than appetite alone.

The full review is now live on EatGoSee and on my Substack. You can read it via the link in my profile. Less

LET’S BAKE SOME BARS!!

Minnesota bakers, we need your ❤️

Got killer Scotcheroos, lemon bars, blondies or your own special BARS everyone raves about? Bring them to our Bars Bake Sale benefiting The Salt Cure Restaurant Recovery Fund.

Comment “BAKE SALE” and we will DM you a link with more info and how to sign up to bake bars. Help serve those who so often serve us. 🍒
Please share this post with your baking buddies!

Saturday, March 21, 2026
12 to 2PM Bake Sale
2 to 4PM DJ and community vibes
📍 Graze Food Hall by Travail

Watch our socials for more info about the in-person event coming soon! ✨ Less