Foodle

Excellent dinner at Edvard in Vienna.

Catfish tartare.
Venison tartare, blueberry meringue, shallot.
Meat beignet, sunchoke.
Egg, potato, mushroom tartare, truffle.
Badger Flame beet, suave chilli pepper, tangerine.
Salmon trout tartare, squash, saffron sauce, ossetra caviar, pumpkin seed oil.
Spätzle, cheese emulsion, ship koji, maitake, leek ash.
Pike perch, harissa beurre blanc, cabbage, caramelized walnuts.
Blood orange, pepper, white beet.
Venison, speculoos cream, yeast and honey cream, chestnut, blackberry, venison jus with juniper, blackberry and port wine gastrique.
Rice, Topaz apple, tonka bean.
Rice pudding, apple caramel. Less

🍧𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶
🍓2月限定、紅ほっぺ苺の贅沢かき氷
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Produced by the acclaimed Japanese restaurant @kurogi_tokyo, 𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕 specialises in refined kakigori crafted with meticulous technique and premium ingredients✨

This February, their seasonal highlight is the “𝗕𝗲𝗻𝗶-𝗛𝗼𝗽𝗽𝗲 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶”, made with an abundant strawberry sauce using Japanese “Beni-Hoppe” strawberries, paired with a smooth sake-lees cream made from Kokuryu Daiginjo🍶🍓

Inside, you’ll find gently simmered strawberries, house-made white bean paste, biscuit pieces, condensed milk, and fresh strawberries🍪

They’ve also introduced a new 𝗔𝗯𝗲𝗸𝗮𝘄𝗮 𝗠𝗼𝗰𝗵𝗶 𝗦𝗲𝘁, featuring freshly prepared plain, yomogi, and tochi mochi, served with a selection of classic accompaniments - perfect for sharing or alongside kakigori🍡

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

日本料理の名店「くろぎ」が手掛けるかき氷専門店「くろぎ甘味研究所」❄️

この冬の季節限定かき氷は「紅ほっぺ姫」🍓 国産紅ほっぺ苺を贅沢に使用した苺ソースに、黒龍 大吟醸の酒粕を使った口溶けなめらかな酒粕クリームを合わせた一杯🍶

中には苺蜜煮・白餡・ビスケット・練乳みるくを忍ばせ、生苺の甘さと香りを存分に楽しめる仕上がりです🥹

また、新たに あべかわ餅セット も登場🍡 しろ餅・よもぎ餅・とち餅を汲み上げ仕立てで提供し、抹茶蜜と抹茶クリーム、きな粉と大納言餡と黒蜜、みたらし蜜、焼きのり・昆布・実山椒の佃煮など、好みの組み合わせで楽しめます🌟

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕
　　 くろぎ甘味研究所
🗼┆Daimon · 大門
👩🏻‍🍳┆Kakigori · かき氷
🏷┆@kurogi_kanmi #くろぎ甘味研究所
💰┆Strawberry Kakigori · 紅ほっぺ姫 (¥4,290)
　　 Sesame Kakigori · あべかわ餅 (¥2,700)
🚉┆Daimon · 大門駅 (A6 Exit)🚶🏽‍♀️5min
👣┆Casual · カジュアル
📅┆Book via @tablecheck_gourmet · オンライン予約
✍️┆Food: 𝖲𝗈𝗅𝗂𝖽 · Vibe: 𝖢𝗈𝗎𝗇𝗍𝖾𝗋 𝖲𝖾𝖺𝗍𝗌 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_kakigori #tokyohalfie_かき氷 #gifted Less

Jian Guo 328 (建国328) - Shanghai (China)

Famous for its MSG-free policy and homestyle cooking, Jian Guo 328 is another classic Shanghainese neighborhood joint.

Our main dish was a plate of stir-fried pork liver (酱爆猪肝) that was cooked to a very nice and silky texture, complemented by a rich brown sauce.

It was followed by a serving of xin tai ruan, or red dates stuffed with glutinous rice, an item that I had frequently seen during my days in Shanghai but had not had the opportunity to order before.

(Versão em Português nos comentários) Less

Nigiri from several different meals at Sugita. With food, pictures don't mean everything, but they can convey a whole lot. The symmetry, draping, sizing - almost of of the visual elements of Sugita-san's sushi are in appealing balance. Despite no sense of the scale in these pictures, the bold flavor and large sizing is apparent.
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There are always edomae classics in the sushi course like kohada, kobashira or kasugo, and tuna cuts from the less-fatty back portion. But more luxurious items like shima-ebi, namigai ("black" mirugai), and if you hit in the right season, the film rainbow (green, red, purple) or sea urchins. Sugita-san's variety of neta is probably unrivalled. Less

One of my most anticipated meals in Taiwan was at @jlstudio_tw - the first and only Singaporean restaurant to receive the prestigious 3 Michelin Stars! Helmed by Singaporean Chef @jimmy_limty, the menu pays tribute to his heritage using the amazing ingredients that this island has to offer. The dishes are highly creative, sophisticated, and carefully balanced in flavors and textures. While I’ve had a few of the signatures before at collaborations such as the hamachi with jackfruit & starfruit, the “laksa” without coconut and chili and the “nasi lemak” with the scales of the Merlion, it was still a delight to try them again at the restaurant. My absolute favorite dish of the night was the hidden menu dish “Roti” with an ingenious brioche with a bottom layer of spicy dried shrimp sambal, fish curry ice cream and roti espuma - one of the best dishes I’ve had in recent months!

Our menu:

Hamachi | Jackfruit | Starfruit
紅甘魚 | 波羅蜜| 楊桃

Gillardeau Oysters | Sea Grapes | Tapioca
法國吉拉朵生蠔| 海葡萄 |木薯

Patagonian Toothfish | Pinenuts | Laksa Leaves
小麟犬牙南極魚|松子|叻沙葉

Maine Lobster | Purple Sweet Potato | Pearl Onion
緬因龍蝦| 紫地瓜| 珍珠洋蔥

Hokkaido Rib Eye | Firefly Squid | Jicama | Banana Blossom | Local Wild Greens
北海道肋眼| 螢烏賊 | 豆薯 | 香蕉花 | 台灣野菜

Coconut | Jasmine Rice | Candied Ikan Billis |
Sambal Caramel | Fangyuan Organic Peanut Oil
椰子| 茉莉香米| 糖漬小魚乾 | 芳苑有機花生油

Yaw Kun Kopitiam 2017
耀坤咖啡店 2017

Sweets
茶點
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3*, JL Studio
Taichung, Taiwan
#supermelTW Less

Azurmendi
2022.09 lunch
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SHRIMP and herbal essence
OYSTER and olive
FROZEN GARDEN
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Nestled in the hills just outside Bilbao,「Azurmendi」felt like entering a world where nature, architecture, and cuisine breathe in unison. Walking through the rooftop greenhouse and along the path overlooking the estate’s own vineyard, I immediately understood Chef Eneko Atxa’s philosophy — sustainability isn’t a concept here, it’s a way of life.

Since opening in 2005, the restaurant has earned three Michelin stars and global recognition as the World’s Most Sustainable Restaurant, while consistently appearing among The World’s 50 Best. But beyond the accolades, what stands out is the emotional clarity of Eneko’s cooking.

The progression of dishes tells a story of the Basque landscape: delicate garden bites lifted by herbs grown steps away, seafood preparations that taste like a whisper from the coast, and autumn vegetables treated with the same reverence as caviar. Each course feels alive — grounded in memory, elevated by innovation, and composed with astonishing purity.

At「Azurmendi」, luxury is not excess; it’s harmony — between land, craft, and the quiet vision of a chef deeply connected to his home.
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@azurmendi_atxa @enekoatxa #vinfox_azurmendi #worlds50best #michelinstar #3michelinstars #finedining Less

London 🇬🇧 Pistachio cronuts and truffle brioche with scrambled egg? That’s a yes from us.

Finally a spot we can casually tuck into brunch, pastries or top tier coffee by Hyde Park Corner and Belgravia.

From ther signature V60 coffees and matcha lattes, to their all day breakfasts inspired by middle eastern flavours, as well as fresh salads and mains.

Of course, the truffle x egg x brioche combo is the perfect blend of smooth, warm, umami and so much more. And for sweet? The pistachio cronut and the chocolate chip cookie for that perfect sugar hit.

#invite Less