Foodle

N.69 Fangzhuanchang - Beijing (China)

Fangzuanchang is a chain restaurant and a very popular brand when it comes to Zhajiangmian, or “fried sauce noodle” as a rough translation.

This local dish, popular throughout Northern China, is dressed with a thick, dark sauce made with fermented soybean and pork, mixed until it blends with the noodles. A variety of toppings are then added, including pickled radish and cucumbers.

The noodles were chewy, and very rich, easily justifying the waiting time that is typical at such a well known restaurant during peak hours.

As a side note, this local Beijing dish later influenced the neighboring Korean cuisine into what ultimately became Jajangmyeon, a staple in the Korean diet.

(Versão em Português nos comentários) Less

Sushi Meino, January 2025. This is very beautiful sushi - almost perfectly symmetrical, medium sized, very light packing on the shari. The nigiri are placed on the counter directly perpendicular to diners, further emphasizing the proportions. There is a decent kick of mostly komezu in the seasoning but the salt flavor is quite light, and there is no detectable sugar. Size of nigiri is medium, and the cuts of neta are thick but not massive - for example, the kuruma ebi head meat and tail are trimmed. Ingredient quality is top level, especially the tuna (no surprise given the Arai connections).
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For my current taste the balance in these sushi suits me really well. There is no palate fatigue from a meal like this - in fact, at one visit one of the guys at the counter asked to run back the entire course as his okonomi. 😅 Less

The brand new Waldorf Astoria Qiantan has just opened in Shanghai, and set on the top floor is Fu Cheng 福承 which serves elevated Fujian cuisine. Led by Chef Justin Yang 杨艳彬 of 1* Hokkien Cuisine 福满楼 in Chengdu and runner-up of the hit culinary show 一飯封神, the restaurant emphasizes the natural essence of ingredients using the classic techniques of stewing, steaming, and braising. As one of China’s Eight Great Cuisines, Fujian cuisine is actually quite diverse as its geography encompasses both the mountain and the sea. I highly enjoyed the boiled pigeon leg, rice bun with caviar & seaweed, double-boiled duck soup with sandworm, and the brilliant rice wine preserved hairy crab with minced broccoli!

Our menu:

沙葱鸡
Boiled Chicken with Chive

茉莉蜜茶瓜
Melon with Jasmine Syrup

鹭岛沙茶澳带
Scallop with Satay Sauce

鱼子酱紫菜石榴包
Rice Bun with Caviar and Nori

青衣映蟹盏
Rice Wine Preserved Hairy Crab with Minced Broccoli

平和咸水乳鸽腿
Boiled Pigeon Leg

海蛎煎
Pan-fried Oyster Pan Cake

沙虫干溢番鸭汤
Double-boiled Duck Soup with Sandworm

脆皮福鳗
Deep-fried Eel with Finger Lime

晋江风味牛排
Braised Beef Steak

姜母汁焗北海公肚
Braised Beihai Sea Cucumber with Aged Ginger Sauce

昆布焖鲍鱼
Braised Abalone with Kelp

虾油炒现剥斑节虾
Stir-fried Spotted Prawn in Shrimp Oil

油泼龙舌鱼
Steamed Sole Fish with Scalded Oil

椒香东山大管
Stir-fried Squid with Fragrant Pepper

封神鴛鴦炒饭
“Legendary” Dual-favored Fried Rice
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Fu Cheng 福承
Shanghai, China
#supermelChina Less

Top 10 of 2025 at number 10!

As is my annual tradition, we end the year with a top 10 of the most memorable dishes of the year! We begin with the signature dish of restaurant Nathan.

Chef Nathan Van Echelpoel has created a fantastic oyster preparation that is perfectly balanced. The oysters are cooked on the binchotan and accompanied by a beurre blanc and yuzu kosho. Paper-thin slices of blue grapes are delicately draped on top. The dish is finished with “Kristal” caviar from Kaviari.

The balance in this dish is truly beautiful: the briny oyster, the savory sauce, and the kick of yuzu kosho come together in harmony with the sweetness of grape and the salty umami of the caviar. A magnificent oyster creation.

Michelin Guide : ⭐️
. G&M : 15,5/20
.⁣ OAD top 100 : 283 (classical) Less

Caribe Colombiano @celele_restaurante 🩷

- Casabe cracker & Sesame butter -
- Golden lime, prawns, coconut, purslane -
- Mackerel, lemon vinegar, seaweed, mango leaf -
- Tuna, pomarosa, hibiscus, flowers -
- Orejero, duck, moringa, green papaya -
- Caribbean flowers, cashew, torch ginger -

Must visit in Cartagena and Foodtastic Experience by @jaimedrc87 🙏✨ Less

Serving food is the minimum.
What defines a restaurant are the choices it sustains.

At SEM, every decision — from product to technique, from waste to plate — forces us to rethink what it truly means to eat well, with awareness.

— full story on flavorsandsenses.com
____
𝘚𝘦𝘳𝘷𝘪𝘳 𝘤𝘰𝘮𝘪𝘥𝘢 𝘦́ 𝘰 𝘮𝘪́𝘯𝘪𝘮𝘰.
𝘖 𝘲𝘶𝘦 𝘥𝘪𝘴𝘵𝘪𝘯𝘨𝘶𝘦 𝘶𝘮 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵𝘦 𝘴𝘢̃𝘰 𝘢𝘴 𝘦𝘴𝘤𝘰𝘭𝘩𝘢𝘴 𝘲𝘶𝘦 𝘰 𝘴𝘶𝘴𝘵𝘦𝘯𝘵𝘢𝘮.

𝘕𝘰 𝘚𝘌𝘔, 𝘤𝘢𝘥𝘢 𝘥𝘦𝘤𝘪𝘴𝘢̃𝘰 — 𝘥𝘰 𝘱𝘳𝘰𝘥𝘶𝘵𝘰 𝘢̀ 𝘵𝘦́𝘤𝘯𝘪𝘤𝘢, 𝘥𝘰 𝘥𝘦𝘴𝘱𝘦𝘳𝘥𝘪́𝘤𝘪𝘰 𝘢𝘰 𝘱𝘳𝘢𝘵𝘰 — 𝘰𝘣𝘳𝘪𝘨𝘢-𝘯𝘰𝘴 𝘢 𝘳𝘦𝘱𝘦𝘯𝘴𝘢𝘳 𝘰 𝘲𝘶𝘦 𝘴𝘪𝘨𝘯𝘪𝘧𝘪𝘤𝘢 𝘤𝘰𝘮𝘦𝘳 𝘣𝘦𝘮, 𝘤𝘰𝘮 𝘤𝘰𝘯𝘴𝘤𝘪𝘦̂𝘯𝘤𝘪𝘢.

— 𝘢𝘳𝘵𝘪𝘨𝘰 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘰 𝘦𝘮 𝘧𝘭𝘢𝘷𝘰𝘳𝘴𝘢𝘯𝘥𝘴𝘦𝘯𝘴𝘦𝘴.𝘤𝘰𝘮

#restaurantsem #semrestaurant #lisboa #georgemcleod #bestchefawards Less