Foodle

London 🇬🇧 A sky light-filled spot for breakfast, lunch and dinner - where contemporary elegance meets comforting classics.

As the city slowly defrosts and business lunches become a little more indulgent, The Atrium at @mo_mayfair sits high on our list.

Perfectly located in Mayfair by Bond Street’s Elizabeth Line exit, this all-day dining space works just as well for early meetings as it does for elevated lunches or relaxed dinners.

From artisanal beef sujuk pizzetta and succulent lobster rolls to gochujang salmon, blue lobster pasta, and chicken with sumac, mint and mushrooms - there’s something for everyone.

Not to mention it’s always such a pleasure sharing these moments with special foodie friends like @byevapiskaldo ✨

#invite Less

Neighborhood+ @cheftamsseasons (譚卉）+ @angela_sy , Macao
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@cheftamkwokfung @davidtlai @wynn.palace
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2025.9.19 lunch
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Back in June, before Chef of China S1 aired, David Lai joked about being “lured” by Chef Tam Kwok Fung into joining as a contestant. By September, their six-hands dinner was already set, joined by acclaimed Taiwan pastry chef Angela Lai, winner of Asia’s Best Pastry Chef Award.
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The menu looked short—but both chefs believe in hearty eating. David’s mushroom Wellington had evolved: Yunnan pine mushrooms, wagyu beef (a late addition), and handmade pastry by Angela. One beef-avoiding guest skipped it, leaving me to enjoy almost the whole thing.
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Next came a light-looking soup hiding dried abalone, fish maw, shark fin, and sturgeon tendon. After the buttery pastry, I was already full.
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But net-wrapped fish in tangy tomato sauce revived my appetite for several chunks of steamed Tibetan black pork. The chicken rice was a twist: crispy fried chicken with curry-fried rice mixed with chicken offal—fragrant, loose, unlike Neighborhood’s usual style.
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@susanjungfood loves chicken tails; David saved them all for her. Luckily she shared—crispy and fragrant.
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Angela’s mushroom-themed desserts included chocolate with porcini ice cream (sweet with umami), pine mushroom coffee tarts, porcini red bean cream puffs, and mung bean century egg pastries—all delightful.
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David and Chef Tam are old friends; Angela brought out their playful side. David rarely does collaborative dinners unless it’s with genuine friends. Only then can he relax and create freely~
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>>>>>>>>>>>>>>>>>>
👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻
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#mrchichi_neighborhood #mrchichi_cheftamsseasons #mrchichi_macao #mrchichi#mrchichi_macau Less

Miku Japanese restaurant is about to open another location at the River Rock Casino with a soft opening on February 17, ahead of its official opening, to be announced in March. Limited reservations can be made online now at mikurichmond.com.
Expect the same level of service and food as at the Coal Harbour location, including well-known dishes such as: aburi oshi sushi, ebi fritters, Iwate Wagyu carpaccio, Saikyo miso sablefish, along with the nigiri and sashimi platters.
The first Miku, of Aburi Restaurants Canada, opened in 2008 and a second opened 10 years later in Toronto. Less

Fans of chef Nutcha Phanthoupheng’s exquisite Thai cuisine at Richmond’s Baan Lao restaurant can celebrate International Women’s Month in a momentous dinner collaboration with three brilliant female chefs.

These masters (mistresses?) of Thai cuisine — and it’s not an exaggeration to say they are three of the world’s most influential Thai chefs — will present a tasting menu that ranges from the refined Royal Thai cuisine to the bold flavours of Southern Thailand and the culinary synthesis of Bangkok’s Chinatown.
Guest chef “Pam” Pichaya Soontornyanakij of Bangkok’s Michelin-starred Potong restaurant was named the world’s best female chef in 2025 and her restaurant ranked thirteenth in the World’s 50 Best Restaurants 2025.

She will be joined by Chef Chutatip “Nok” Suntaranon of Philadelphia’s Kalaya restaurant, named best female chef in North America last year. Her restaurant ranked seventh in North America’s 50 Best Restaurants 2025.

Chef Nutcha can, of course, more than hold her own in this company. Baan Lao was named the best restaurant in Canada by the World Culinary Awards in 2024 and 2025 and was ranked twelfth on North America’s 50 Best Restaurants 2025.

The dinners at Baan Lao are two nights only, March 17 and 18, and seating is limited. The cost is a stratospheric $850 per person, but for those who can afford it, this promises to be a beautiful, heaven-sent event and ticket prices include the 22-course collaboration menu, premium wine pairings and a welcome glass of Rothschild Champagne. They do not include tax and gratuity. Tickets are available on Open Table’s Baan Lao site.

Chef “Pam” Pichaya Soontornyanakij, Chef Chutatip “Nok” Suntaranon, Chef Nutcha Phanthoupheng (L to R)
Photo credit: @gastrofilm Less

中国菜オイル
福島
開店前から長蛇の列を成す大人気の中国料理の名店
今回は四川麻婆豆腐ランチ1.500円を注文
スープ、サラダ、ご飯オカワリOKが付属
どことなくチリレンゲさんに似た配膳内容
ひと口目は意外と辛くなくでもすぐ鼻を抜ける山椒
辛さ・痺れ・旨みの三重奏に旨みの奥行き
美味すぎる完全に米を食べさせに来てる凄い味
玉葱のツンとした香りが刺し味の春雨サラダに
舌を穏やかにしてくれる優しい玉子スープが
相性ばっちり最後までほっとさせてくれる名脇役
赤い油に圧巻このテカリ方から旨いが溢れちゃう
麻婆豆腐好きの素通りは許さない流石の名店
おデザは梅田のミツヤさんでパフェ
たぶんご家族が阿吽の呼吸で切り盛り
20260117
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👲四川麻婆豆腐ランチ1.500円👲
(スープ、サラダ、ご飯)
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@chugokusaioil
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中国菜 オイル
大阪市福島区福島6-19-12
ヴィラセゾン102
📞06-6442-1115
営業時間
ランチ 11:30～14:30
ディナー 18:00～22:00(L.O. 20:30)
定休日 日曜日 Less

Roses on Detroit’s east side is bringing a fresh, farm-to-table approach to Polish cuisine 🩷🌸🌹🇵🇱 Molly Mitchell’s 28-seat spot is a love letter to diner culture with a sophisticated European twist. Who says you can’t put caviar on pierogi or serve martinis with borscht? Read the #restaurantreview of @roses_detroit in today’s @detroitnews #detroitrestaurants Less

Everyone and their worldly uncle proclaims that the food in China’s metropolitan cities is on a different level. For now, in Hong Kong, there’s Yong Fu, a restaurant shepherding the delicate, seafood-focused cuisine of Ningbo by way of Shanghai and Shenzhen — and now, Singapore and, soon enough, New York and London.

At noon on a Wednesday, you might find those free-spirited uncles with their heads buried in raw, cold marinated hairy crab — dotted with glorious, creamy roe the color of Flamin’ Hot Cheetos — between swigs of aged Burgundy and baijiu. Blessedly, Yong Fu isn’t strictly for the tycoons with Bentleys circling the restaurant block. There’s a $498 HKD ($65 USD) 10-course menu, served in the same, high-ceiling rooms prowled by well-heeled gastronauts. While you won’t find the breathtakingly-priced (and wholly worth it) crab on this set, there is crystal-clear, deeply restorative soups, including double boiled-one with white olive; evergreen and bamboo shoots encased in a brittle, paper-thin spring roll; yu choy so fat and sweet it tastes genetically-engineered; East Sea fish, expertly butterflied and steamed, cradling silky flesh in a hypnotic Huadiao sauce; and a clean take on sesame glutinous rice dumplings that will astound you. So, too, will this lunch.

Should your budget quadruple, as it might during this festive season of giving, consider the chef @liuzhen2019 ‘s take on Ningbo banquet staples. It begins with a ceremonial platter that includes that crab (salted), caviar tart with wind-cured eel, and other delicacies. The pleasures then build steadily: a take on brown croaker bone paste (here, a braised rice cake), pelted with sweet edamame; fresh croaker maw wrapped like candy, lavished with its glossy, collagen-rich broth; and steamed pork patty heaped with crab and cuttlefish shirako. I loved the crisp, gently-roasted bamboo shoots, too, but it’s the caul-fat fried ankimo tucked into a light-as-cloud rice bun that made my table go quiet. Another spectacular meal. Thanks @yongfuhk @theforksandspoons852 for the hospitality.

📍Yong Fu, Hong Kong. 🍽️ Feb ‘26. Less