Foodle

There’s a lot of change in the F&B offerings @wynn.macau this year but it’s great to have Wing Lei celebrating 15 straight years at the Michelin 2 star level . It’s a blessing to have such a quality venue where you can pop in for a 40 minute lunch and be completely satisfied .

The Ha Gao looked pristine and tasted just as good .
The carp fish balls in fish broth are probably not everyone’s favourite as the dish is unapologetically fish forward but i very much enjoy it .
Layered bean curd skin with fish paste in soy soup was new to me and i will certainly order again .
While bean curd skin was also the carrier for a nice traditional melange of crab meat and matsutake , can’t fault .

Suckling pig and toast was sandwiched with mango and cucumber , this traditional suckling pig preparation almost tasted western and gave nostalgic Porchetta sandwich vibes which brought me back to many a farmers market .

Chilled abalone marinated in sake lees rounded out the lunch , the abalone was super tender and almost creamy . Less

Tabelog 4.51 🥈
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Sugalabo was established by Celebrity Chef Yosuke Suga who worked for Joël Robuchon for 16 years. Thanks to his talents, he became the Executive Chef L’Atelier de Joel Robuchon in Tokyo at the young age of 26. He subsequently went to various parts of the world to lead restaurant openings by the Robuchon group. Suga San eventually returned to his homeland and opened this introduction-only French restaurant in 2015.

The cuisine curated by Suga San is a perfect symphony between French cooking techniques and top-notch ingredients from Japan. The most memorable dish was the tender awabi steak with intense liver sauce. Underneath the awabi was mashed aged potatoes, flawlessly complementing the bittersweet liver sauce. The prosciutto curated by Mr. Tada’s workshop, which is the only certified Parma Ham producer in Japan, was so soft and intense. Its aroma and fattiness were enhanced by the smoking hot Gnocco Fritto underneath. I was also a big fan of the lobster and ezo venison dishes which were both elevated by well executed side dishes and sauces.

Reservation is limited to regular customers only and you will need to arrange the table 1 year in advance.
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💴Budget: 75,000 yen⁣⁣⁣⁣
🥘Food: 9⁣
🍹Drinks: 8.5⁣
🏢Vibes: 9.5
⚖️C/P: 8 Less

📍Kurogi くろぎ┆🗼Daimon 大門┆🍱 (¥121,000 / person)┆𝗣𝗮𝗿𝘁 3 / 3 ➛ 🍧Chestnut Kakigori 丹波栗のかき氷

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Kappo · 割烹料理
🏷┆#くろぎ
💰┆¥120,000~¥130,000🌞
🚉┆Daimon 大門駅 (Exit A6)🚶🏽‍♀️4min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · OMAKASEから予約
✍️┆Food 9/10 · Vibe 9/10 · Price ¥¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
【Description】
Located near Tokyo Tower in Daimon, “Kurogi” is revered as one of Japan’s most prestigious kappo restaurants✨The dining experience here is the epitome of refined Japanese cuisine - Chef Jun Kurogi masterfully elevates traditional Japanese dishes using the finest seasonal ingredients, prepared with precision and artistry, while adhering to the essence of washoku (Japanese cuisine)🌸

【Comment】
The Omakase course at “Kurogi” concludes with desserts of your choice, and their signature seasonal “kakigori“ (shaved ice) is a must-try🍁 This autumn, the flavour was “Tanbaguri“ chestnut, adorned with chestnut cream, chestnut condensed milk, Hoji tea cream, sweet red bean paste, walnuts, and sweetened chestnuts🌰 This limited edition flavour is also currently available at @kurogi_kanmi, their shaved ice specialty store next door, which just opened last month🎉

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
伝統的な割烹の技法や精神を踏まえつつ、東京の食文化や現代の感性を取り入れた「東京割烹」を代表する、大門の名店「くろぎ」🏮 こちらはデザートに頂いた「丹波栗のかき氷」🧊 先月オープンした、お店から徒歩2分の「くろぎ甘味研究所」でも現在期間限定で提供しています🤎 濃厚な和栗のクリームと和栗ミルクをかけた氷の中にはほうじ茶クリームやこし餡が潜んでいて、和栗の甘露煮と胡桃がトッピングされていました🍡

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_kurogi #tokyohalfie_くろぎ #tokyohalfie_daimon #tokyohalfie_大門 #gifted Less

@restaurantepopular72 is the place to go for a quintessential “goiano” lunch. Dona Lourdes has been welcoming guests for decades in this establishment that serves homemade regional food and offers a taste of the Cerrado flavors.

The restaurant operates in a buffet style where clients can serve themselves as many times as they wish for a fixed price. The buffet displays staple dishes from the state of Goiás, making the restaurant a perfect destination for someone to learn a bit of the region’s culture through local food. Gueroba, pequi, frango caipira, quiabo and chica doida are a few of the classics offered here. All perfectly seasoned and executed, of course.

The restaurant also offers a variety of salads, freshly squeezed juice options and one of my favorites “disco de carne”.

With such an array of options to choose from, having lunch at Restaurante Popular is a true feast, making it easy for one to overeat. But it is crucial to leave room for dessert here. The restaurant offers amazing sweet options, mostly made with local fruits. Think guava, banana, figs and papaya sweets, to go along with dulce de leche and their signature Ambrosia. While we’re at it, the ambrosia here might be the best that I ever had. It is light and smooth, with a gentle cinnamon touch that does not overpower it.

All of this in a homey environment, with a very friendly staff and a loving atmosphere that makes you appreciate your meal even more.

(Versão em Português nos comentários) Less

I was privileged to witness the collaboration of Executive Chef Tam Kwok Fung x Chef-owner Wu Rong in the Wynn Guest Chef Dining Series.

While chef Tam needs no introduction—especially within Cantonese gastronomy in Asia—chef Wu Rong is an elusive Fujian Masterchef behind a number of famous Fujian restaurants in China. He is also shifu to chef Chen Zhiping of famed Meet The Bund in Shanghai.

The dishes of chef Wu were executed in the purest Fujian tradition—subtle, balanced and highly refined in flavour. Meanwhile, chef Tam’s versatility shone through Cantonese dishes done in his signature style—experimental, innovative and sometimes witty.
#chefcollaboration #cantonesefood #fujianfood #michelinstar #asias50bestrestaurants #eat #food #foodporn #foodstagram #foodie #foodies #foodpics #foodlover #foodgasm #foodforfoodies #macaurestaurant Less

“Esprit C. Kei Ginza bills itself as a “gastronomic laboratory,” where the chef applies French fine dining techniques – and the precision Chef Kobayashi is renowned for – to a diverse menu. The offerings range from contemporary French to elevated Japanese classics, showcasing culinary exploration beyond traditional boundaries.

The wine collection at Esprit C. Kei Ginza is as impressive as its culinary offerings, boasting approximately 8,000 bottles, with 5,000 stored on-site and the remainder in a dedicated warehouse. French wines dominate the list, comprising 90% of the selection, with a particular emphasis on Bordeaux, Burgundy, and the Rhône Valley. The restaurant takes special pride in its extensive Rhône offerings, featuring wines from both the northern and southern regions.”

Esprit C Kei Ginza by @maisonkei on @starwinelist:

https://starwinelist.com/wine-place/esprit-c-kei-ginza Less