Foodle

VIRAL NEW CAFE IN PHILLY 👀☕️🧇
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Mocha Melt Cafe in Old City is serving over-the-top bubble waffles, crepes, and Belgian waffles alongside cozy drinks that hit perfectly this time of year.
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From the Lotus vanilla gelato bubble waffle to the Dubai crepe and triple-chocolate Belgian waffle, everything here is built for indulgence. Add Nutella and Lotus lattes, rich hot chocolate, and their halal beef bacon, egg, and cheese on an everything bagel for something savory. This spot works for coffee, dessert, or as a cozy third space to cowork!
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This is the kind of cafe you save, send, and come back to.
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📍 124 Market St, Philadelphia, PA
📸 @mochameltcafe in @oldcityphilly
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#PhillyEats #OldCityPhilly #PhillyCafe Less

With 3 Michelin stars and a ranking of #33 in World’s 50 best , all expectations were that Steirereck would be the best dining experience in Vienna. Fair to say those expectations were met and blown out of the water .

A deeply seasonal menu which focused on citrus and bitter greens, at no point felt repetitive, the acidity on each preparation kept things fresh and balanced which was welcome on a very cold sub zero day .
Sauces and proteins were entirely successful , fair to say that in the land of Mozart, no false note was played .

Standout courses were the catfish and puntarella - the bitter veggie was balanced with candied citrus and ginger , the fish was a light blank canvas .

The sweetbread dish followed similar DNA this time using finger lime for acidity , along with tangerine to match the bitter kale notes .

A flawless duck breast was also a highlight , with a nice layer of rendered fat remaining beneath the crisp duck skin. Superb technique.

Bread, cheese and citrus trolleys also added to the fun and engagement of the meal .

Would return to @steirereck in a heartbeat , in fact I’m about to return for breakfast .

MOUNTAIN TROUT
Mountain Trout with Parsnip, Blackberry & Sea Buckthorn

BADGER FLAME
Golden Beet with Celeriac, Citrus Fruits & Buchu

SQUASH & PEPPER
Squash & Pepper Diversity with White Peach & Horseradish

CATFISH
Catfish with Puntarella, Suave Chili & White Onion

ARCTIC CHAR
Arctic Char with Kohlrabi, Caper Leaves & Meyer Lemon

PHEASANT
Pheasant with Swiss Chard, Potatoes & Rowan Berries

SWEETBREAD
Veal Sweetbread with Palm Kale, Tangerine & Chervil Root

DUCK
Schneebergland Duck with Fennel, Mustard Salad & ‘Powidi

SELECTED CHEESES FROM OUR MEIEREI ®

GRAPES
Grapes, Verjus, Cucumber, Pine Rosemary & Herb salad

OUR FAVOURITE PEAR
Our favourite Pear with Buckwheat, Lingonberry, Spruce & Pine

ORCHARD FRUITS
Traditional Orchard Fruits with Blossom Honey, Grey Pumpkin & Cranberries Less

🥢 A rare somen specialty restaurant in Tokyo 🥢

【StoreName、店家名稱、가게 이름】
Somenya Ito Kabukicho Main Store
素麵屋 糸 歌舞伎町本店
소멘야 이토 가부키초 본점

【Place、地方、장소】
2F, 2-26-10 Kabukicho, Shinjuku-ku, Tokyo
東京都新宿區歌舞伎町2-26-10 2F
도쿄도 신주쿠구 가부키초 2-26-10 2F

【Menu、選單、메뉴】
Cold: Sticky & stamina somen ¥1,250 (tax included)
Cold: Genovese-style somen ¥1,300 (tax included)
Cold: Sudachi citrus somen ¥1,135 (tax included)
Hot: Mentaiko cream dipping somen ¥1,300 (tax included)
冷・黏黏元氣素麵 ¥1,250（含稅）
冷・熱那亞青醬素麵 ¥1,300（含稅）
冷・酢橘素麵 ¥1,135（含稅）
溫・明太子奶油沾麵 ¥1,300（含稅）
냉・네바네바 스태미나 소면 ¥1,250 (세금 포함)
냉・제노베제 소면 ¥1,300 (세금 포함)
냉・스다치 소면 ¥1,135 (세금 포함)
온・명란 크림 찍어 먹는 소면 ¥1,300 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing “Somenya Ito” in Shinjuku Kabukicho!
This specialty restaurant lets you enjoy somen noodles known for their delicate, smooth texture, paired with carefully crafted dashi-based broths.
Simple yet refined, each dish highlights the quality of the ingredients and can be enjoyed lightly all the way to the last bite.
Perfect for both a main meal or a finishing dish — a somen experience made for adults.
今天要介紹的是位於新宿歌舞伎町的「素麵屋 糸」！
這是一家能品嚐到口感細緻、滑順素麵的專門店，並以講究高湯的一碗料理呈現。
料理風味簡單卻能突顯食材本身的優點，清爽好入口，連最後一口都能輕鬆享用。
不論是正餐或收尾的一道料理，都很適合的大人系素麵體驗，值得一試。
오늘 소개할 곳은 신주쿠 가부키초에 위치한 **‘소멘야 이토’**입니다!
부드럽고 섬세한 목 넘김이 매력적인 소면을, 육수에 정성을 담은 한 그릇으로 즐길 수 있는 전문점입니다.
심플하면서도 재료의 장점이 돋보이며, 마지막까지 가볍게 즐길 수 있는 것이 특징입니다.
식사로도, 마무리 메뉴로도 잘 어울리는 어른을 위한 소면 경험을 꼭 만나보세요.

#savorjapan
#japanesefood #ShinjukuGourmet #日本料理 #新宿美食 Less

Fresh Hokkaido Scallop 🤤🔥🤤
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Omakase for $310 includes 21 courses at Sushi Sato. Hokkaido is home to the best shellfish on earth, but their scallops are often shipped frozen to most countries for longevity purposes. Chef Sato has fantastic sourcing and serves his version fresh from the shell
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📍Sushi Sato, Singapore
🍣 @sushisato_sg Less

⁡.
【サッチェズカリー】
中崎町で出会う、三つの顔を持つカレー

大阪・中崎町の路地裏、『サッチェズカリー』。派手すぎないエスニック模様の外観に赤い看板がちょこんと立ち、気づけば足が止まる。スパイスの街とも呼ばれる大阪で、ここは定番の「キーマ」と、週替わりで表情を変えるカレーを軸にした一皿を提供している。訪れるごとに違う物語が待っているのだ。

この日は「三種盛り」

まずは店の顔である「キーマカリー」。粗めに挽かれた肉の存在感、そこに野菜の甘みとスパイスの厚みが重なり、食べ進めるごとに味が深くなる。派手さはないが、ここに戻ってくる理由がよくわかる一皿。

対照的に「MIXきのこカリー」は軽やか。トマトの酸味が前に出ながらも、えのきやしめじの滋味がじんわりと広がり、噛み終えた後に残る余韻が心地よい。スパイスの鋭さではなく、素材の持つ優しさが主役になっている。

「メティマライチキン」は一転してクリーミー。カシューナッツ由来のコクがベースにあり、ほろりと柔らかな鶏肉がそれに溶け込む。辛さを抑えたバランスで、他のカレーと合わせても喧嘩をせず、プレート全体を包み込むような役割を果たしていた。

玄米ご飯のぷちぷちとした歯ごたえ、副菜のキャベツやアチャールの酸味が口の中をリセットし、自然とカレー同士を混ぜてしまう。バラバラの個性が皿の上で一つにまとまっていく感覚は、ここならではの楽しみだろう。

『サッチェズカリー』は、定番の安心感と週替わりの驚き、その二つを同時に味わえる場所。中崎町の裏道に潜む小さな店だが、一度足を踏み入れれば、次の訪問を自然と約束してしまう不思議な力を持っている。ご馳走様でした。
#サッチェズカリー #カレー #大阪 Less

Jia Jia Tang Bao (佳家汤包) - Shanghai (China)

Perhaps the most well-known of all Shanghainese dishes, Xiao Long Bao (XLB) can be found in any corner of the city.

And in a place with so many shops selling these steamed soup dumplings, Jia Jia is probably the most famous of them all.

One may not be too convinced about Jia Jia’s quality at first, as they are no longer a mom-and-pop shop, but a chain that is very popular among tourists. I confess that I did doubt it myself, during initial research stages. But make no mistake about it, Jia Jia Tang Bao prepares an outstanding XLB.

Is it the best in town? That is not for me to answer, and it is something that will vary according to personal preference. But it is definitely up there with other institutions specialized in this local delicacy.

With a light and thin dumpling skin, they offer a variety of flavors, but the classic pork one is unbeatable.

Even with so many people in line at different stores around town, Jia Jia both wraps and steams each dumpling to order, something that completely distinguishes it from many shops on the more commercial side.

As with any other Xiao Long Bao shop, the only word of caution is for customers to be careful and follow a technique in order not to burn themselves with the soup inside the dumpling.

(Versão em Português nos comentários) Less

Recently, the course progression at Sanshin has been as follows:
- sip of nihonshu
- tsumami
- micro-greens + katsuobushi temaki
- sushi (black geta)
- intermission tsumami
- sushi (bizen-style plate)
- tamago + okonomi

I'm not sure if bizen is the correct description of the ceramics style in this picture, but I tried my best (I know even less about ceramics than sushi). It's all very artistic. Less