Foodle

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【餃子のゆうた】

京阪・香里園の街角に現れる『餃子のゆうた』。2012年創業の餃子専門店で、オレンジの看板に猫のイラストが描かれた外観は、どこか親しみやすさを漂わせている。大きく「餃子」と書かれた提灯に導かれて暖簾をくぐれば、そこはまさに餃子一色の世界。

看板の「餃子」は一口サイズの小ぶりなスタイル。皮はしっかりと焼き目がついてパリッと香ばしく、中からはふんわりジューシーな餡が顔を出す。豚肉の旨味にキャベツの甘み、生姜の香りがすっと抜けていく。特徴はその軽快さで、ひとつ、またひとつと箸を伸ばしても重さを感じさせない。

ちなみに、ランチタイムには「餃子ランチ」が人気。餃子二人前にごはん、卵スープ、漬物がついて950円という構成。ごはんはやや固めの炊き加減で、餃子の油分をしっかりと受け止める相棒役。卵スープはふんわりとした卵に青ネギの香りがアクセント、口当たり優しく落ち着く味わい。漬物はきゅうりの醤油漬けで、甘辛さが箸休めにちょうどよく、全体のリズムを作り出す。

特別な仕掛けや派手さはない。ただ真っ直ぐに、餃子を楽しませることに全力を注ぐ店。それが『餃子のゆうた』の魅力。香里園で餃子を欲したなら、まずこの店を思い出してほしい。ご馳走様でした。
#餃子のゆうた #餃子 #京阪 Less

Lovely meal at L’Oiseau Blanc by @davidbizet. The highlight was a complex dish of poached foie gras with caviar, marigold and bitter orange. The food was comfortably on two star level. The wine list, though excellently curated, has hefty mark-ups.

Foie gras and mackerel croustillant.
Artichoke and seaweed tartlet.
Red onion and amaretto pillow.
Mustard, cabbage and turmeric tartlet.
Bacon and celeriac amuse.
Foie gras, caviar, cauliflower, black garlic, bitter orange, sorrel, marigold vinaigrette.
Red onion, back truffle, “essence boisée”, pheasant quenelle.
Blue lobster, Victoria pineapple, glazed beetroot, lobster jus.
Boar, sauce charcutière, endive, black truffle. Foie gras terrine on the side.
Winter salad pré-dessert.
Pear, celeriac, wasabi, lovage, pecan praline.
Petit fours. Less

Auntie`s Private Dumplings - Chengdu (China)

Tucked away in a residential complex in Chengdu, a couple serves food in their own apartment.

With the TV on the ashtrays on each table for the ones smoking cigarettes, guests are invited into an actual Chinese household for an affordable and outstanding meal that feels, at least to an outsider, borderline invasive.

Their main specialty are Zhong Shui Jiao, or Zhong Dumplings, which are half-moon shaped and boiled.

The dumpling skin is very thick and doughy, while the lean pork filling has a subtle ginger flavor and is very smooth, like a paste. Overall flavors are pure, without much seasoning, and I found it curious that they were not even fully folded.

Once boiled, the dumplings are served with a combination of their homemade sweetened soy sauce, raw minced garlic and chili oil. It is important to stir everything up, ensuring that the magic sauce coats all sides of each single slippery dumpling.

The place also prepares other Szechuan regional specialties, including sweet water noodles and a refreshing dessert to wash things down following the madness of spicy, aromatic and savory-sweet flavors.

(Versão em Português nos comentários) Less

Hele (和乐点心店) - Shanghai (China)

Hele is another no-frills guotie shop that is highly recommended for anyone willing to get dirty with the juices coming out of the potstickers. A delicious and quick snack.

Watching the cooking method is another pleasure on its own. The dumplings, which are pan fried in oil on one side, are also steamed once the pan is covered and water is added.

Hele is also known for their wontons, which gives me a good reason to come back next time.

(Versão em Português nos comentários) Less

Yí 天頤 × Jie Xiang Lou 解香樓

An innovative Chinese feast to celebrate the coming of spring at @cityofdreamsmacau! Yí is inspired by the 24 solar terms of the Chinese calendar with a seasonally driven menu while Jie Xiang Lou in Hangzhou offers exquisite Jiangnan flavors with modern culinary technique. This special collaboration was born from the shared respect for nature and seasonality between Yí’s Executive Chef Angelo Wong and Jie Xiang Lou’s Chef Ren Haipeng. The dinner started with a tasting of caviar from the world’s largest producer Kaluga Queen, followed by a trio of dim sum topped with caviar and a heartwarming scallop soup with sea urchin. I was then reunited with two of Yí’s fantastic signatures - steamed crab meat & egg whites with Chinese yellow wine and roasted baby pigeon with Longjing tea & lemongrass. The meal culminated with a unique collaboration dish by both chefs - a rock fish prepared like a char siu and served with caviar and tomato sauce. The lamb brisket braised with rice noodle sheet was my favorite of the night and we ended with an interesting dessert of pear, almond, cheese and caviar.
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@cityofdreamsmacau @yimorpheusmacau @wong_angelo #CityOfDreamsMacau #澳門新濠天地 #濠享盛宴 #摩珀斯 #天頤 Less

There’s a lot of high quality restaurants just across the HK border now - one of which is @gemgardensz in Shenzhen. Under the direction of Chef Xu Zhen Kun with 30 years of experience, the restaurant specializes in refined Chiu Chow cuisine and sources seasonal seafood directly from Chaoshan. The tranquil garden style decor is arguably one of the most beautiful in town and offers diners an escape from the bustling city. The cooking was precise and well-executed - don’t miss the signature marinated goose web & foie gras, tossed baby geoduck with basil, sunflower fed chicken, oyster omelette, and stewed goose blood.

Our menu:

卤水拼盘
Assorted Marinated Platter

午笋鱼饭
Threadfin

菠萝九肚鱼
Deep-fried Bummalo Stuffed with Pineapple

金不换温拌小象拔蚌
Tossed Baby Geoduck with Basil Leaf

原味葵园鸡
Sliced Boiled Sunflower Fed Chicken with Galangal Sauce

传统蚝仔烙
Oyster Omelette, Chaozhou Style

自制炸虾枣
Deep-fried Shrimp Ball

本家鹅血煲
Stewed Goose Blood in Casserole

嫩姜丝细芹炒黄牛肉
Stir-fried Beef with Ginger and Celery

南澳紫贻贝板栗戈饭
Teochew Baked Rice with Purple Mussel, Chestnuts and Seaweed

炸油粿（芋泥/老香黄）
Fried Rice Pie (Mashed Taro/Buddha’s Hand)
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Gem Garden 珍庭
Shenzhen, China
#supermelChina Less

A fantastic lunch at 3 Michelin Star @chaoshangchao_chaoyang in Beijing - the first and only Chaozhou restaurant in the world to receive this prestigious accolade! With years of experience in Hong Kong and Shanghai, Chef @cyatfung delivers traditional Chaoshan dishes with sophistication and finesse. Upon stepping foot into the restaurant, it was like entering a fish maw museum as we meandered past numerous valuable fish maw on the way to our private dining room. We started our meal with a presentation of two huge Buddha’s Hand - one fresh and the other preserved. The preserved Buddha’s Hand had been aged for 10 plus years and is highly prized in Chaozhou. Highlights of the meal included the chilled threadfin fish tart, squid in shacha and shrimp oil, chicken soup with fish maw & pork tripe, braised sea cucumber with preserved radish and my absolute favorite - crispy pigeon leg stuffed with shark fin!

Our menu:

烧黃椒酿鲜桃仁
Roasted Yellow Peppers Stuffed with Fresh Walnuts

潮汹马友鱼饭挞
Chilled Threadfin Fish Tart

沙茶虾油穗花鱿
Squid in Shacha and Shrimp Oil

卤水猪手拼嫩肝
Braised Pork Knuckle with Liver

黄皮豉烧金沙骨
Braised Pork Ribs with Black Bean Sauce

猪肚荷包鸡花胶
Chicken Soup with Fish Maw and Pork Tripe

润烧鱼翅酿鸽腿
Pigeon Leg Stuffed with Shark Fin

老菜脯扣酿辽参
Braised Sea Cucumber with Preserved Radish

芙蓉花雕海上鲜
Seafood with Shaoxing Wine and Egg White

春菜煮潮汹海螺
Spring Vegetables with Conch

烧椒家乡肉饼饭
Minced Pork Rice with Roasted Peppers

燕窝椰子冰淇淋
Coconut Ice Cream with Bird’s Nest

传统反沙芋头粒
Traditional Candied Taro Cubes
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3*, Chao Shang Chao 潮上潮
Beijing, China
#supermelChina Less