Foodle

The latest restaurant concept at @wynn.macau is Drunken Fish #九鯤 by Chef @zhangzhicheng587 who was formerly at the helm of the acclaimed Golden Flower! As its name suggests, the restaurant aims to showcase the best seafood from around the world and is home to the only Moutai Bar in Macau with an extensive collection of close to 100 varieties. I’ve always loved Chef Zhang’s dishes and he’s demonstrated how precise he is when it comes to cooking seafood. Everything was fantastic but the shark fin soup with oyster and the lobster sashimi cooked in chicken oil were the stand outs. And while the restaurant is focused on seafood, you can also try the chef’s signature crispy chicken which has even gotten better than the last time I had it!

Our menu:

魚子醬配粉絲
韭菜油蟶子皇
嫩蔥油西施舌
木薑油山蘇葉
生蠔湯乾撈魚翅
雞油過橋龍蝦
“九鯤”脆皮雞
鮑魚燒土豆
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Drunken Fish 九鯤
Macau
#supermelMacau Less

A glorious evening at the launch event of the new L’Or de Jean Martell at @wynn.palace! Held at the Illuminarium with a 360-degree visual experience, we enjoyed an immersive 4 hands dinner between @cheftamkwokfung of @cheftamsseasons and @_adam_wong_ of @forumrestaurant1977 paired with a variety of Martell collection. The newest collection - L’Or de Jean Reserve du Chateau - is created with 1,400 eaux-de-vies and has been released in extremely limited quantities of just 1,000 individually. To round off the wonderful night, we also got to try 3 unique cocktails made with Martell Noblige by Asia’s Best Bar @barleonehk!

The menu:

🥃 Above Board by Bar Leone

煙韻魚香 紫蘇蟹卷
Smoked Cod Fish with Shiso and Alaskan Crab Roll

🥃 Martell Cordon Bleu

鮮松茸花膠春卷
Fish Maw Spring Roll with Fresh Matsutake

🥃 Martell XXO

煙燻新西蘭羊架
Smoked New Zealand Lamb Rack

乳燕歸巢-炒官燕鴿子蛋
Stir-Fried Bird’s Nest with Quail Egg

🥃 L’Or de Jean Martell

鴨肝牛奶吐司伴干邑葡萄
Duck Liver Brioche Toast with Cognac-Infused Grapes

🥃 L’Or de Jean Martell - Reserve du Chateau

26頭吉品鮑魚伴岩米
Ah Yat 26-Head Kippin Abalone with Rock Rice

芋蓉布甸
Baked Taro and Sago Pudding Infused with Martell Noblige

杏仁茶凍
Sweeten Almond Cream Jelly Infused with Martell Noblige
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Martell x Wynn
Cota, Macau
#supermelMacau Less

Dinner at @nycprimerib 🔥🍔
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Always a nice vibe in here. Dim lighting and only a handful of covers makes for a very intimate dinner service but I love that about 4 Charles. Staff are always friendly and on top of everything from wine to food. Bone marrow to start was knockout. I love it - grilled sourdough, onion jam and parsley on the side as accompaniments. Very deep bones filled with caramelised, buttery marrow. It’s a super flavoursome bite when you stack it all onto the toast. French dip is solid too. The beefy au jus and horseradish make for a very well balanced sandwich and the baguette is crusty enough so that it’s not one big soggy mess. The fully loaded burger is usually my favourite but this time it was the French dip that won me over. Didn’t find the burger quite as flavoursome as before! Prime rib was beautifully cooked, perfect medium rare and ultra tender. It cut with ease and had a nice full flavour - a very mild funk and super moreish overall. Paired this with a 2015 Chateau du Margaux. Wine was interesting, full bodied and full of dark berries but not much of a finish - expected a bit more from it. Probs needs a few more years. Butter lettuce salad is a must on the side as is that creamed spinach. For dessert, the chocolate cream pie is the winner for me. It’s like pure chocolate ganache with a crispy Oreo base - one bite is never enough! #notoriousfoodie 🙅🏽‍♂️
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#newyork #newyorkcity #nyc #nycity #nycfood #nycfoodie #nyceats #4charles #westvillage #brooklyn #soho #finedining Less

Mollejas de ternera a la mantequilla negra con alcaparras.
#CanEspeto

No conozco mejor forma de tratar la molleja de ternera que en la sartén y miren que he probado de todo. Una molleja debe estar sonrosada y casi cremosa en su interior, no gomosa como se suele servir aquí. Es curioso que hayamos aprendido a tratar carnes y pescados y a bajarles los puntos de cocción tradicionales y nos cueste tanto la casquería. De hecho en Málaga sólo recuerdo mollejas de ternera en su punto óptimo en La Taberna de Mike Palmer y José Carlos García. Pero estoy abierto a cualquier sugerencia de los lectores. @latabernademikepalmer @jcgrestaurante Less

潮上潮 — the only 3 Michelin star Chaozhou cuisine in China. Pretty impressive dining experience which lived up to its reputation. Each dish was meticulously crafted with seasonal, quality ingredients. The suckling pigeon was a standout, with perfectly crisp skin and extremely succulent meat. Service was professional and attentive, and the wine list was reasonably well curated. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #beijing #china #chinesefood #michelinstar #finedining #北京 #中国 #米其林 Less