Foodle

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 new single ingredient tasting menu celebrating rice with a spotlight on Yi O Rice at @ando.hkg! Grown on Lantau Island (one of the largest remaining rice-producing areas in HK), @yiofarm rice is locally cultivated and harvested only twice a year. Every part of the process is hands-on from harvesting, sun drying to milling. As one of his signature dish Sin Lola features rice, Chef @agux1988 is highly inspired and transforms this agricultural story into a 8-course tasting menu that showcases rice in many forms from steamed, puffed, fermented, creamed, and simmered. To complement the menu, @carlito.gorgor - winner of the Michelin Sommelier Award - presents an exciting pairing with rice drinks from Japan, Korea and China. Priced at HK$1,888 per person, this exclusive experience will only be available on Monday dinner until the end of this month.

The andó x Yi O Rice menu:

BOCADITOS
crispy rice sphere / crab
rice paper roll /prawn - cilantro
“onigiri” / marinated tuna

SOMEN
roasted rice wtate, clams dashi, yuzu

SMOKED ISAKI FISH
kristal caviar, rice foam

AMADAI FISH
sake, bok choy, ikura

PIGEON DE RACAN
rice puffed, red cabbage

ARROZ CALDOSO
lobster, xo sauce, Yi O rice

ARROZ CON LECHE
rice texture

MIGNARDISES
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1* Ando
Central, Hong Kong
#supermelHK #supermelCentral 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

Azurmendi
2022.09 lunch
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COD Tart
Roasted and peeled LOBSTER, roasted pepper juice
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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

Azurmendi
2022.09 lunch
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FIG
Petits fours
Leaf
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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

Arzak
2023.02
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Ear of blue corn
Sardine with absinthe
Fried garlic soup
Rea gurnard with "pico de gallo" and leek
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Arzak is more than a restaurant; it is a living monument to the soul of San Sebastián. As a three-Michelin-star institution that has defended its top-tier status since 1989, it stands as the definitive landmark of modern Basque gastronomy.

The restaurant’s enduring legacy is anchored in the Arzak family’s restless intellect. In 1976, Juan Mari Arzak co-authored the New Basque Cuisine movement, a seismic shift that stripped away the heavy layers of the past to reveal a kitchen defined by creativity, research, and evolution. Today, his daughter Elena Arzak leads the charge, honoring that revolutionary spirit while steering the restaurant into its contemporary era with grace and sharp technical precision.

The Arzak culinary philosophy is a constant dialogue between the ancient and the avant-garde. Here, hyper-local Basque ingredients are reimagined through playful imagination and "techno-emotional" techniques. The hallmark of an Arzak dish is not a roar of complexity, but a striking clarity: surprising yet coherent ideas that remain rooted in the rugged flavors of the Basque coastline and countryside.

What truly distinguishes Arzak is its refusal to become a museum. Decades after reaching the summit of the culinary world, its identity remains fueled by an insatiable curiosity. It serves as living proof that true classics aren’t preserved by repeating the past, but by tirelessly rethinking it.
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@arzakrestaurant @elenaarzak #vinfox_arzak #spanishfood #michelinstar #3michelinstars #finedining Less

Arzak
2023.02
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Unclothed scarlet prawn
In two firings, with slight heat stroke, fried head and vanilla pumpkin

Rooted fish of the day
Cured fish of the day with pumpkin seed powder, Jerusalem artichoke and nasturtium leaves

Subaquatic oysters
Oysters with assorted seaweed, codium sponge cake and sea fennel menier sauce
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Arzak is more than a restaurant; it is a living monument to the soul of San Sebastián. As a three-Michelin-star institution that has defended its top-tier status since 1989, it stands as the definitive landmark of modern Basque gastronomy.

The restaurant’s enduring legacy is anchored in the Arzak family’s restless intellect. In 1976, Juan Mari Arzak co-authored the New Basque Cuisine movement, a seismic shift that stripped away the heavy layers of the past to reveal a kitchen defined by creativity, research, and evolution. Today, his daughter Elena Arzak leads the charge, honoring that revolutionary spirit while steering the restaurant into its contemporary era with grace and sharp technical precision.

The Arzak culinary philosophy is a constant dialogue between the ancient and the avant-garde. Here, hyper-local Basque ingredients are reimagined through playful imagination and "techno-emotional" techniques. The hallmark of an Arzak dish is not a roar of complexity, but a striking clarity: surprising yet coherent ideas that remain rooted in the rugged flavors of the Basque coastline and countryside.

What truly distinguishes Arzak is its refusal to become a museum. Decades after reaching the summit of the culinary world, its identity remains fueled by an insatiable curiosity. It serves as living proof that true classics aren’t preserved by repeating the past, but by tirelessly rethinking it.
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@arzakrestaurant @elenaarzak #vinfox_arzak #spanishfood #michelinstar #3michelinstars #finedining Less

Arzak
2023.02
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Chocolate ruins, carob pectin and crispy honey
Vietnamese chocolate textured columns, creamy carob and crispy onion flower honey
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Arzak is more than a restaurant; it is a living monument to the soul of San Sebastián. As a three-Michelin-star institution that has defended its top-tier status since 1989, it stands as the definitive landmark of modern Basque gastronomy.

The restaurant’s enduring legacy is anchored in the Arzak family’s restless intellect. In 1976, Juan Mari Arzak co-authored the New Basque Cuisine movement, a seismic shift that stripped away the heavy layers of the past to reveal a kitchen defined by creativity, research, and evolution. Today, his daughter Elena Arzak leads the charge, honoring that revolutionary spirit while steering the restaurant into its contemporary era with grace and sharp technical precision.

The Arzak culinary philosophy is a constant dialogue between the ancient and the avant-garde. Here, hyper-local Basque ingredients are reimagined through playful imagination and "techno-emotional" techniques. The hallmark of an Arzak dish is not a roar of complexity, but a striking clarity: surprising yet coherent ideas that remain rooted in the rugged flavors of the Basque coastline and countryside.

What truly distinguishes Arzak is its refusal to become a museum. Decades after reaching the summit of the culinary world, its identity remains fueled by an insatiable curiosity. It serves as living proof that true classics aren’t preserved by repeating the past, but by tirelessly rethinking it.
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@arzakrestaurant @elenaarzak #vinfox_arzak #spanishfood #michelinstar #3michelinstars #finedining Less

Ramen Feel
2025.09
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FeeL Special Shio Ramen
Hanging-roasted pork loin, jidori chicken, turnip, shrimp wonton, pork wonton, braised pork

FeeL Special Shoyu Ramen
Roast pork, hanging-roasted pork, bamboo shoots, pork wonton, shrimp wonton, daily special chashu

Chashu Platter

Feel The 特上塩らぁ麺
吊るし焼きロース・地鶏・かぶ・海老雲香・肉雲香・煮豚
“帆立貝柱、干し海老、金華ハム、干し野菜とアサリなどで旨味を抽出し、数種類の日本の天然塩で海のミネラルを感じて頂けるようにブレンドさせて頂きました。途中から上勝ロイヤルマンガリッツァ背脂の溶け出しや揚げネギのアクセントで味のグラデーションをお楽しみください。”

FeeL The 特上醤油らぁ麺
焼豚・吊るし焼き・メンマ・肉雲吞・海老雲吞・日替わり叉焼
“火入れをしてた生揚げ本醸造醤油を仕入れさせていただき、 当店に、レンド、火入れをしております。醤油 の力強さ、香り、地鶏の風味をお楽しみいただけます。”

チャーシュー皿
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Yesterday (2/28/2026) marked the final service of Tokyo’s most celebrated ramen destination, 「Ramen FeeL」—a true ramen sanctuary consistently ranked among the Top 5 in Tokyo on Tabelog and honored with the prestigious Tabelog Bronze Award.

At the heart of every bowl stood Chef Daisuke Watanabe(渡邊大介), who refined his craft under the legendary「Iida Shoten(飯田商店)」before opening Ramen FeeL in 2021. Chef Watanabe’s ramen is masterclasses in balance and precision. Crystal-clear yet deeply layered broths, house-made noodles tailored to each soup, and an uncompromising focus on premium ingredients came together in quiet harmony. Every slurp reflected discipline, sensitivity, and intention—ramen that felt as thoughtful as it tasted.

In pursuit of new possibilities, Chef Watanabe made the courageous decision to close his beloved shop and return to learning, challenging himself to grow even further. That kind of wholehearted commitment—to step away at the peak in order to evolve—is deeply admirable.

Tokyo’s ramen lovers, and fans across Japan, will surely feel his absence. But when a chef carries this level of passion and integrity, it is only a matter of time before we see him again—stronger, deeper, and ready to redefine ramen once more.
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@ramen_feel #vinfox_ramen #ramenfeel #ラーメン #ramennoodles #ramenlover Less

Iida Shoten
2026.01
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Shoyu Chashu Ramen with Wonton
Wontons made with pure Jinhua pork and Sansui jidori chicken.
Chashu featuring Kirishima Kogen pure black pork and TOKYO X, served with one slice each of loin and belly.

わんたん入りしょうゆチャーシュー麺
純粋金華豚と山水地鶏を使用したわんたん。
霧島高原純粋黒豚とTOKYO Xのチャーシューを、ロースとバラ各1枚でご提供。
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Few ramen shops in Japan command the reverence of「Iida Shoten」. Located in the quiet hot-spring town of Yugawara, it is currently ranked No.1 in Tabelog’s national ramen category. It is also a recipient of the Tabelog Silver Award, further cementing its status among the country’s elite dining destinations.

Founded in 2010 by Chef Masato Iida （飯田将太）, the shop has become synonymous with refinement and precision. Iida’s style centers on clarity and balance—crystal-clear broths layered with depth, house-made noodles tailored to each soup, and carefully sourced ingredients treated with restraint and respect.

What makes「Iida Shoten」extraordinary is not intensity, but harmony. Each bowl feels deliberate and composed, rewarding careful attention rather than overwhelming the palate. It is ramen distilled to its purest expression—quiet, precise, and unforgettable.
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@r_iidashouten @shoutaiidashouten #vinfox_ramen #飯田商店 #ラーメン #ramennoodles #ramenlover Less