Foodle

Lunch at @onericelondon #prinvite

Bringing authentic Teochew flavours to London, One Rice serves up the warmth and comfort of traditional home-cooked meals.
I started off with a house classic, a traditional springroll stuffed with pork, bean curd and chinese water chestnuts. Perfectly crispy, and fulled of flavour. Next was black pepper chicken wings with rice. Delicious wings with rice, great dish for lunch. My favourite dish of the day was the braised pork lo-mein, amazing flavours, loved the noodles. And finally another house classic, something I've never tried before, king prawn clay pot congee. Rice cooked in stock, a little bit like porridge, but much nicer.

Overall i really in enjoyed my first time at @onericelondon and would definitely return

#chinesefood #chineselondon #londonchinese #congee Less

Lunch at @bonedaddies

Checking out the hottest ribs in london today. Sweet Spicy Pig Bones
Sweet and spicy pig bones with soy, sesame, kochjujan, garlic, and BD chilli bits. There so so good!!! You need to try them! I also ordered the spicy miso tonkotsu ramen, 3 miso tare, chashu pork bell y, pork mince, beansprouts, bamboo, spring onions, half soy egg, mayu, chilli oil + noodles. I think it's my new favourite ramen at bone daddies. With a side of buffalo wings finish the perfect lunch

#londonfoodies #londoneatsout #londoneats #londonforyou #londonlunch Less

Lunch at @bodeansbbq

All January, Monday – Friday until 7pm, come by and get our £10 Meal Deal.

That’s a bun, fries and a soft drink all for just £10

I went for the classic cheese burger, it was nicely charred but still really juicy, great flavour, super crispy fries. Incredible value for money in Soho! I'd definitely recommend it.

#londonfoodies #londoneatsout #londoneats #londonfoodguide #prinvite Less

Five Sails seems to get even better with each visit. I attended a Dine Out World Chef Exchange dinner there with chef Alex Kim cooking with guest chef Taejun Eom of Michelin-starred Solbam based in Seoul.
I know it was a special dinner and Kim can’t pull it off every evening but it sure showed he has Michelin prowess and for a moment, they achieved two star equivalence, with imagination, technique, flavour harmony, artistry with stories from the chefs on the plates. It was a wow!

On the table:
*Solbam’s pork jowl. Stuffed morels, tofu (Chef TE)
*Chef Kim’s signature oyster tartlet (Chef AK)
*Sweet shrimp and Kaluga caviar, brioche, dill (TE)
*Golden-eye snapper dumpling, scallop, napa, quinoa, yuzu kosho oil (TE)
*Dry-aged duck, gochujang romesco, confit leg comesquis, liver sando (best duck ever!) (AK)
*A5 Wagyu, braised chard, goguma stems, akjeot sauce, mustard seeds (TE)
*Injeolmi cake, roasted soy mascarpone, gold strike honey (AK) Less

Michelin says the young chef at Oaxaca’s Tika’aya brings a refined flair to indigenous Mixtecan dishes and that they wouldn’t be out of place in far ritzier settings. Mexico’s amazing cuisine leans heavily on Mixteca traditions and the Oaxaca region is the gastronomic epicentre of the country.
I’m wondering if we experienced the Michelin effect since it arrived in 2024. Five years ago, a Yelp post showed the seven course menu was $35 (US) per person. We paid $124 C per person for the same number of courses, before tip and drinks. The extremely dark, rustic room made it difficult to see what was on the plate. I needed a camera light to capture images of what we ate.
The dishes were complex, creative, and tweezered into place à la international tasting menu style, and not remotely ‘indigenous’ aside from some ingredients. Flavours blurred and courses felt repetitive. Except for the one served with a burning piece of charcoal meant to smoke the food but came right for me instead.
There was a table of six and us, otherwise pretty quiet.
#oaxaca #miztecacuisine Less

Until February 22, Fairmont Hotel Vancouver’s tea room is ablush in red, lit by a multitude of Chinese lanterns, quickening pulses, and the need for tea.
It’s the current afternoon tea theme, saluting Lunar New Year and the Year of the Horse. The hotel regularly changes the theme and story lines and this one is teamworked with Chinatown Storytelling Centre in Vancouver’s historic Chinatown. One of the nine teas is an exclusive blend created by the Storytelling Centre in collab with Vancouver’s Tealeaves, “tea blender to Michelin chefs and five-star hotels.”
Food highlights include Jasmine Earl Grey scones, Szechuan-glazed prawn toast, char siu-inspired salmon mi-cuit with yuzu accents; sweets include sesame miso biscuit, mandarin sago pudding, and pastries flecked with gold leaf to symbolize good fortune. Five guests will receive lucky gifts including a Foo Hung Curios prize bundle and tickets to a Sip and Paint event with Justine Crawford, the artist who transformed the room into something out of Shanghai’s golden age. Each guest receives a complimentary ticket to the Storytelling Centre.
On Lunar New Year, February 17, the hotel will explode with the energy of lion dance by Hon Hsing Athletic Club in the lobby, Notch8 Restaurant. The Lunar New Year Afternoon Tea is available Thursday to Sunday.

My weekly columns are at Life/Food/Local Reviews in The Vancouver Sun and The Province
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#afternoonteas #vancouvertea #chinatownyvr Less

Influenced by @tacotrailofficial, I visited Dragon Casa yesterday. The birria xiao long bao are the star: dumplings filled with birria and broth! Loved the "dumpling fiesta" coated with dry rub seasoning, but wish that same seasoning had been used on the undersalted calamari pictured here. Dragon Casa keeps experimenting, so maybe they'll try that soon. Less