Foodle

Stopped by @spicespiritjc in downtown #JerseyCity for a taste of Sichuan! The kitchen serves a number of classic and traditional dishes that don’t hold back on the spice. 🌶️ Definitely come hungry so you can order as many dishes as possible!

🍜 Chongqing Noodles
🍗 Spicy Diced Chicken
🥔 Braised Beef & Potato
🍲 Beef in Chili Oil
🌶️ Green Chilies & Beef Stir Fry
🍲 Peppercorn Beef
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#sichuanfood #spicyfood #pepper #chilies #chilioil #stirfry #noodlelover #groundpork #braised #beeflover #friedchicken #peppercorn #meatlover #chinesefoodlover #spiceupyourlife Less

Just had an incredible dinner at Baby’s Kusina + Market (@babysphl), a cozy BYOB Filipino dinner experience in Philly that blends innovative takes on Filipino classics with vibrant, fresh flavors. From lechon sisig bowls to panko‑crusted jowa and milkfish bangus sisig, the menu creatively reimagines Filipino favorites with thoughtful twists and bold seasonings. 🍽️🔥 
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Baby’s started as the beloved Tita Emmie’s pop‑up, and they now serves dinner, brunch, pastries, and Filipino‑inspired coffee in a warm, stylish space in Brewerytown, making every visit feel like a celebration of culture and comfort food. ✨ 
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📍 2816 W Girard Ave, Philadelphia, PA
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#PhillyEats #FilipinoFood #BYOBRestaurants Less

In a dark brooding and sleek dining room lies Vienna’s best seafood fine dining experience, the ⭐️ ⭐️ @konstantinfilippou .

The lunch menu is terrific value and starts off with an absolute banger . Lightly cured prawns are paired with a jelly of duck consommé and a vibrant green vichyssoisse . It is an inspired combination and the presentation and flavour profile bore resemblance to the famous starting salvos of the menus of Ducasse and Robuchon .

Lightly acidulated mussels are both sweet and briny , along with cucumber and Sunchoke disks and a rice starch sauce .

Amalfi lemon ice cream , koji , brown butter reduction and a ring of Royal Vienna caviar is a fabulous combination of acidity and salinity .

A crisp disk of trout sits on a bed of chicory and radicchio with a vibrant lovage sabayon . Excellent balance again .

The Viennese classic of mushrooms in cream is the loose inspiration for langoustine and corn , the cream coming in the form of a rich prawn emulsion .

Salmon was well cooked , with high quality trout roe , pumpkin and potato crisps . As a main dish this was stylised comfort food .

Dessert was an apricot dominant creation , beautifully presented with saffron ice cream and hazelnuts .

An exciting lunch with a clear point of view . Less

🍃𝗡𝗘́𝗡 𝗧𝗢𝗞𝗬𝗢 - 𝗖𝗼𝗻𝘀𝗰𝗶𝗼𝘂𝘀𝗹𝘆 𝗩𝗶𝗲𝘁𝗻𝗮𝗺𝗲𝘀𝗲
🇻🇳ベトナムの記憶を、代官山で静かにほどく
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Born in Danang and shaped by years of quiet experimentation, 𝗡𝗘́𝗡 𝗧𝗢𝗞𝗬𝗢 arrived in Daikanyama this September🎊 Named after a humble Vietnamese shallot that quietly deepens flavour, Nén celebrates the beauty in what’s often overlooked🧅

Executive chef @summer.nen cooks with memory, restraint, and intent: honouring Vietnamese roots while gently reimagining how those flavours can live in Japan today🇻🇳

The team sources thoughtfully, using as many Japanese ingredients as possible to limit imports, protect seasonality, and let the land speak⛰️

Their signature “𝗕𝗮𝗹𝗮𝗻𝗰𝗲” features 4 vivid purées, each revealing a different flavour profile: sour, sweet herbal and earthy, while “𝗘𝘃𝗲𝗿𝘆𝘁𝗵𝗶𝗻𝗴 𝗙𝗶𝗿𝘀𝘁” was a creative deconstructed pho🌷

① 🏳️‍🌈Balance: Gac fruit, Eggfruit, Viet Pesto
② 🍜First Things First: Everything Phở
③ 🎋Pickled Bamboo Shoots, Clams
④ 🦀River-Mountain-Sea-Sky: Scallop,Crab
⑤ 🥬The Paper: Malabar Spinach, Eel, Pate
⑥ 🌾Purple Rice
⑦ 🍞Bánh Mì: Nén, Gooseberry
⑧ 🪷Ember & Spice: Bò Kho, Lotus Seed
⑨ 🍯After The Rain: Longan Honey
⑩, ⑪, ⑫, ⑬, ⑭ 🪑Interiors

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

代官山に今年9月オープンした「NÉN TOKYO（ネン トーキョー） �」は、“静かな深さ” が印象に残るイノベーティブなベトナム料理🥢 エグゼクティブシェフ @summer.nen が大切にしているのは、伝統への敬意、食材への思いやり、そして物語性🧚

店名の「ネン」は、控えめながら料理に深みを与えるベトナム中部の食材に由来し、見過ごされがちな価値を大切にする姿勢を表します🧄 可能な限り日本で育った食材を使い、輸入は最小限に🌸 ベトナムの魂をそのままに、日本の土地で息づく料理へと再構築しています🌳

カバー写真の 「バランス」は4種類のピューレにライスロールをディップして食べるシグネチャーメニュー🦄 酸味・甘味・苦味・コクが、ひと口で調和していく感覚を描いた一皿🍽️

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆NÉN TOKYO
🗼┆Daikanyama · 代官山
👩🏻‍🍳┆Innovative Vietnamese · ベトナム料理
🏷┆@nen.tokyo @summer.nen
💰┆"Sto:ries of Vietnam” (¥21,000)
🚉┆Daikanyama · 代官山駅 (West Exit)🚶🏽‍♀️6min
👣┆Smart Casual · スマートカジュアル
📅┆via @tablecheck_gourmet · オンライン予約
✍️┆Food: 𝖢𝗋𝖾𝖺𝗍𝗂𝗏𝖾 · Vibe: 𝖱𝖾𝗅𝖺𝗑𝖾𝖽 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_daikanyama #tokyohalfie_代官山 #gifted Less

Celebrating the 10th anniversary of @ta_vie_hk winter edition! Chef @sato.hideaki has again created a special anniversary menu of beloved classics from over the decade but this time with seasonal autumn and winter dishes. In addition to past creations, 2 new beautiful dishes were included as well with the French Guinea Fowl pithivier and the Japanese pear dessert with the unique scent of Ruta. A marvelous night tasting the evolution of the dishes at Ta Vie!

The Ta Vie 10th year’s Anniversary menu:

Hokkaido kegani crab and avocado cocktail with black vinegar sauce covered with chrysanthemum jelly (2016)

Cauliflower and sea cauliflower a la meunière anchovy brown butter sauce, shaved with white truffle (2017)

Poached oyster with oyster soft shell, celeriac, spinach, mushroom duxelles with Oscietra caviar butter sauce (2021)

Roasted European blue lobster, “Tubu clam”’ Japanese whelk, “Gobo” burdock and pied de mouton mushroom (2020)

French Guinea fowl, savoy cabbage, black truffle in crispy pie shaved with black truffle (2025)

Signature flower tea (2016)

Japanese fresh pear and pear sorbet yogurt mousse, topped with yogurt meringue scent of Ruta (2025)

“Les Feuilles Mortes”, fresh chestnuts Mont-Blanc with Pu’er tea ice cream (2016)
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3*, Ta Vie
Central, Hong Kong
#supermelHK #supermelCentral Less

Top 10 of 2025, at number 8 :

Nusara!

You know it’s good when you order it twice!

Crab curry with runny crab roe, garuda leaves, and crispy shrimps

This dish combined both power and finesse. The golden yellow curry, made with turmeric, galangal leaf and red curry paste, delivered just the right level of heat with a natural underlying sweetness. It featured a mix of blue swimming crab and mud crab, generously topped with horseshoe crab roe for added richness and umami.

Extra crab roe was folded into the sauce, giving it a creamy body without making it feel heavy. The balance of spice and flavor was spot-on, allowing the crab’s natural sweetness to shine.

On the side, crispy baby shrimp and deep-fried Garuda leaves were light, crisp and fragrant — almost like tea-scented seaweed — and they paired beautifully with the curry, adding crunch and aroma.

Altogether, it was a standout dish: complex, elegant and deeply satisfying, easily one of the highlights of the night.

📷 : @nusarabkk

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.⁣ Michelin Guide : ⭐️
.⁣ OAD top 100 : 30
. W50Best : 35 Less