Foodle

Ending a 2 month Europe trip perched @thecounter.zurich on a snowy Zurich night was a perfect finale .

European produce with Asian accents , the food here is crowd pleasing , clever and delicious , the experience of watching a harmonious team of 5 chefs and 3 FOH seamlessly navigating service is also a treat .

After some above average snacks the menu proper starts with a refreshing Cucumber ragu , croutons , dill oil , tzatziki foam , caviar . The dish is creamy , herbaceous, and light . Great start

Corn tostada , barely cooked hand dived Norwegian scallop , pumpkin puree , nam Jim . The scallop and Nam Jim are great match and this little Thai-Mexican detour wets the palate for more .

Turbot , pickled radish , shiso , ponzu -yuzu and brown butter foam . Beautifully cooked fish , plenty of acidity with Shiso and ponzu . Classic combination with a twist .

Tightly wound celeriac ribbons grilled on big green egg , beetroot juice with fortified chicken stock and pepper oil . 1.5 metres of celeriac ribbons goes on every plate , the sauce is the star of the show , viscosity and oomph !

Thai yellow curry Kakigori , coconut syrup , coconut flakes , lime leaf . This was brilliant , great flavour in the Kakigori and as palate reset this is genius .

Black Angus Picanha , jalaoeno croquette , white asparagus pickle , chanterelle puree , red chimichurri jus . South American accented , the rump cap is well cooked and the accompaniments are terrific , loved the jalapeño croquette.

Hazelnut mousse milk chocolate , pear and sumac compote , Jerusalem artichoke cream , alba white truffle . Great to see a dessert where the truffle plays a meaningful role , its earthy quality plays in harmony with the nuttiness .

Bee string cake , kumquat compote , thyme rumvanilla cream .
The meal ends with a traditional German cake reimagined as an ice cream sandwich .

The Counter is an exciting experience and has allready opened to great acclaim quickly securing ⭐️ ⭐️ Michelin . It is well deserved ! Less

⁡.
【末っ子】
末っ子同士のシンパシー、浅草老舗町中華の魅力

浅草六区に暖簾を掲げる老舗『末っ子』。創業は1959年、60年以上にわたり町中華の味を届けてきた一軒だ。店名の由来は諸説あるらしいが、創業者が末っ子だったとか。ミトミえもん自身も末っ子なので、なんだか勝手に親近感を抱いてしまう。そんな温度感が、この店の料理にも滲んでいる気がする。

まずは「餃子」。ひと口サイズの小ぶりな姿で、焼き目は香ばしく、皮はもちっと厚みがある。餡は肉汁で押すタイプではなく、野菜と肉の旨味がじんわり広がる優しい設計。食べ飽きない軽やかさで、気づけば一皿をぺろりと平らげてしまう。

続く「高級豚肩ロースチャーシュー」。薄切りの肉はしっとり柔らかく、濃いめのタレと脂の甘みが力強く押し寄せてくる。そこに刻みネギの清涼感と辛子の刺激が加わることで、重厚な旨さにアクセントが生まれる。インパクトのある一皿だからこそ、この薬味の存在が効いている。

そして「チャーハン」。黄金色の卵に包まれたご飯は、しっとりとしながらもパラリとほぐれる仕上がり。具材も最小限で、余計なことをせずに王道をなぞった一皿だ。派手さはないが、肩肘張らずに安心して口に運べる。

浅草の町で60年以上続いてきた理由は、シンプルに料理の確かさにある。餃子もチャーシューもチャーハンも、それぞれに存在感があって、安心して食べたくなる味わい。観光の合間にも、地元の日常にも、自然と馴染む町中華。末っ子同士としての親近感も相まって、なんだか特別に思えた一軒だった。ご馳走様でした。
#末っ子 #餃子 Less

Da Hu Chun (大壶春) - Shanghai (China)

It is often said that Shengjian Bao is Shanghai`s number two dumpling, behind the Xiao Long Bao.

They are basically round pan-fried buns that have a golden-brown bottom while keeping the upper half fluffy. This contrast between soft and crunchy in a single bite, coupled with the savory and porky filling, makes Shengjian bao one of the ultimate types of dumpling.

With several branches across Shanghai, Da Hu Chun is one of the most well-known and consistent brands for Shengjian bao in the city. It is made with leavened dough, resulting in a puffy skin, and has a sweeter filling.

While the influence of the XLB in the Shengjian bao is clear, the amount of soup inside the bun is different from shop to shop. At Da Hu Chun, there is very little juice inside. Having that said, a side of beef curry soup is also a good order of business.

(Versão em Português nos comentários) Less

I tried to make a collage of the many unique signature items in the course here. I've posted on several of these in the past. These aren't all served every season. But it gives a sense of just how much creativity has gone into the food here. From left to right, starting at the top:
- buri pressed sushi, wrapped with pickled daikon
- butterflied and "rare" kuruma ebi, with miso and head meat on the shari
- round-shaped shari mixed with nori powder - used as the base for uni nigiri
- iwashi "negimaki", with an emphasis on chives
- "rounded" cut, large hokkigai
- palate cleanser of micro-greens + katsuobushi
- hotaru ika "paté"
- otoro sliced into thin ribbons, topped with coarse salt Less

Founded by Chef @wurong149 who also opened the acclaimed @meetthebund_sh in Shanghai, Yanyu 宴遇·福建会馆 received 1 Michelin Star in the inaugural Michelin Guide for Fujian province.

Our menu:

武夷岚谷票鹅掌
Wuyi Smoked Goose Feet

黄芥末本港章鱼
Yellow Mustard Local Octopus

香煎风于华非鱼
Pan-fried Dried Fish

清流腐竹拌大管
Beancurd Skin with Squid

闽南五香乾坤包
Minnan Deep-fried Five Spices Roll

福州榕城醉小排
Fuzhou Drunken Spareribs

九层塔海蚌冷汤
Basil Seafood Cold Soup

番鸭羊肚菌煲刺猬鱼皮
Muscovy Duck with Morel Mushrooms & Fugu Skin Soup

厦门沙茶红魔虾
Xiamen Sacha Sauce Red Prawn

沙虫烧红树林奄仔蟹
Grilled Virgin Mud Crab with Sand Worms

岩茶烟熏酱油鸡酱
Tea Smoked Soy Sauce Chicken

油水煮鳐鱼鳍•肝
Soy Sauce Boiled Sting Ray Fin & Liver

春明香酥海鲜盒
Deep-fried Seafood Box

原创葱油肉汁焗芋头
Signature Steamed Taro with Scallion Braising Sauce

槐猪肉汤浸豌豆苗
Pea Shoots Cooked in Pork Broth

闽南卤面
Minnan Braised Noodles

百合五夫莲子冻
Lily Bulb with Lotus Seed Pudding

See more about my dining experience in my reel 👉🏻
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1*, Yanyu 宴遇·福建会馆
Xiamen, China
#supermelChina Less