Foodle

#prinvite

Lunch at my favourite vegan restaurant @tendril_kitchen London

This is my third time here, and I've loved it ever time. At the moment here offering their Veganuary
Tasting menu for only £47, one of the best value tasting menu in london. This is the menu.....

Smoked aubergine . lemon tahini . crispy rice
Raw marinara . basil . crispy polenta
Buter bean parfait . chilli garlic
Fluffy pita
Grilled celeriac skewer . onion jam . rose harissa
Crispy enoki . toasted mushroom tea . chives
Confit squash . massaman . shiso . pok choy
Lemongrass aioli . potato terrine
Tendril tiramisu or sticky toffee pudding

Starting with a incredible amuse-bouche of Jerusalem artichokes and seaweed.
The freshly baked pitta with dips was amazing, especially the smokey aubergine.
Next a chargrilled celeriac skewer, so much work goes in to making this so tasty and neat. My favourite dish of the day was the toasted mushroom tea with crispy enoki mushrooms, the year had so much flavour, was delicious.
For mains a tasty squash massaman curry with pok choy, crispy potato terrine with lemon grass aioli. Again tasted fantastic, so good. I'd already tried the desserts on the menu on previous visits, so their made me a special chocolate dessert which was excellent. Overall this place is really special and I'd definitely recommend it, even if your a meat eater

#vegan #londonfoodie #toplondonrestaurant #londoneatsout Less

San Diego Restaurant Week at @sobremesasandiego 🌮🥩

@sdrestaurantwk is back January 25th-February 1st! This is the perfect way to enjoy dining deals at 100+ restaurants in San Diego🍽️

For $40 per person, enjoy an appetizer, entree and dessert at @sobremesasandiego!

We ordered:
🍸Amantes Bajo El Sol
🍹Agua De Vida (Mocktail)
🥬Brussel Sprouts Esquite
🐠Tostada de Atun
🌮Taco Gringa
🥩Ribeye Carne Asada (+$5)
🍰Pastel de Elote Asado

#sandiego #sandiegorestaurants #sandiegohiddengems #sandiegofood #sandiegofoodie Less

Top-Rated Ramen in San Diego🍜🔥

@rakirakiramen is one of San Diego’s best ramen spots & for good reason 🍜Their menu is packed with bold, creative Japanese dishes that are worth the hype!

I tried:
🍗Karaage Lollipoppers
🍖Triple Thick Katsu-Sando & Chips
🍜Original Hakata Tonkotsu Ramen

#sandiego #sandiegofood #sandiegofoodie #sandiegohiddengems #sandiegorestaurants 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
Or sign up for West Coast Table at vancouversun.com/newsletters.
Or https://muckrack.com/miastainsby/articles
Or google Mia Stainsby and Word of Mouth, my restaurant blog

#afternoonteas #vancouvertea #chinatownyvr 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