Foodle
Lunch has just gotten a lot more exciting at @feuillehk with its new lunch menu (HK$588 pp) which includes this super gorgeous Pigeon Pithivier! A brainchild of Chef @david_toutain in Paris, the restaurant is vegetal focused with locally sourced ingredients and a zero waste approach. The menu follows the lifecycle of a plant -... More
Magical dish I’ve been wanting to try for years, and it didn’t disappoint! The iconic Mixed Pasta Soup with Shellfish and Rockfish from Torre del Saracino takes many painstaking hours to prepare. It’s packed with over a pound of the freshest rockfish, shrimp, squid, and prawns, all cooked down into a seafood stock, then pressed in a French duck... More
Foodtastic experience @hisafranko ✨
- Orzotto, barley, goat cheese, truffle -
- Trout, pumpkin, chicken juice, hibiscus -
- Roebuck, oyster, kiwi, beetroot -
- Carrot & Oxalis -
- Dumpling, walnut, apples, bee pollen -
I am not cooking my dreams, I am cooking my reality
Fantastic meal and experience at @ibai.donostia 💫 under the new leadership of chef @paulo_airaudo and team. The place feels homie and the service is warm and caring. The food has been elevated in technique and ingredients but keeping it classic at hearth. Those meals you can’t get enough of. 🙏🫶
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🐟 grouper, fish... More
明寂
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A great washoku place that hasnt been open all that long and has a strong following, but I'm a bit torn as to whether or not I'm really into this place or not. There are those who seem to call this one of the top 3 or 4 shops in Tokyo serving this type of cuisine. For me, the creativity given the normal... More
麺や 高倉二条 (Takakura Nijo in Kyoto)
Takakura Nijo is the second shop from the people behind Sugari (or maybe the third, as there is another Sugari). They have also opened a third shop called No Name (名前のないラーメン屋) along the banks of the Kamogawa River. All of these shops are gorgeous. All of these shops serve standout motsu... More