Foodle

Inside what was once a bus depot lies a “garden” where Chef @kimhocksu celebrates the rich tapestry of Malaysian flavors with French techniques at 1* @restaurantaujardin! Each dish tells a tale of sustainability, with 85% of the ingredients sourced from local Malaysian farmers and 65% of which are procured within a 20km radius. Two type of degustation menus are available with one of them being vegetarian. The meal was strong from start to finish with favorites including the all things cabbage, river shrimp, Semporna’s sea harvest, aged local dairy cow, and red coral grouper with rice & broth. With sophisticated flavors and well thought-out combinations, Au Jardin is a must-try when in Penang!

Our menu:

Interpreting Cabbage | Aged Cabbage | Cabbage Textures | Cream Cabbage

🍷Champagne Deutz | Brut Classic, Reims, France

River Shrimp | Farced Cauliflower | Shrimp Roe Emulsion | Pickled Cauliflower

Malaysian Tropical Caviar ‘Chilli Crab’ | Crab Beignet & Dressed Crab | Sze Chuan Pepper Crab Sauce

🍷Gran Vina Pazo Barrantes Albarino | Rias Baixas, Spain, 2020

Semporna’s Sea Harvest | Sea Cucumber | Abaloné | Vin Jaune | Focaccia

🍷Danielle-Etienne Defaix | Burgundy, France, 2008

Magnum Sorbet | Nutmeg | Thyme

Cognac & Hay Aged Duck | Blackened Banana Ketchup | Banana Blossoms | Sze Chuan Pepper | Blanc Jus

Red Coral Grouper | Short grained Rice, Oba Leaves, Bone Broth

🍷Castello Di Brolio, Chianti Classico DOCG, Italy, 2021

Lacto Fermented Highland Pineberries | Guava Sorbet | Pâte de Fruit | Butter Crisps | Sugar Tuile

🍷Castello Di Brolio | Tuscany, Italy, 2014
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1*, Au Jardin
Penang, Malaysia
#supermelMalaysia Less

KONSTANTIN FILIPPOU

We spent an unforgettable weekend in Vienna with Konstantin Filippou and his wonderful wife Manuela, and I had to share a glimpse of what made us fall in love with their world—starting with the flagship restaurant.

Konstantin’s story is a beautiful blend of cultures: Greek soul meets Austrian precision. Childhood summers by the Mediterranean and winters in the Alps shaped a palate built on purity, technique, and emotion. What started in his mother’s kitchen grew into a global culinary journey before he returned to Vienna with a voice uniquely his own.

In 2013, he opened Restaurant Konstantin Filippou—raw, honest, precise. Today it shines with 2 Michelin stars and 19 points/five toques, placing him among Austria’s absolute best.

His cuisine balances Mediterranean clarity with Austrian structure. Dishes like the Iced Amalfi Lemon with caviar (INSANE!) and the dry-aged salmon trout with eel and salted plum show his signature: elegant, linear, powerful.

Everything reflects his philosophy—purity, intention, zero compromise. Even the minimalist interiors focus your attention exactly where it belongs: the plate. For me the blach toques say it all : revolution rooted in tradition!

Dining here isn’t just a meal—it’s a story told with truth, memory, and heart.

And above all, Konstantin and Manuela are pure magic together: warm, generous, inspiring, and the most charming parents. We adore you both! ❤️ Less

The ZUMA Gstaad Christmas Pop-Up is officially the place to be this season! 🎄✨ It’s only here for a limited time, and it’s every bit as magical as you’d imagine. Alpine chic meets world-class dining. Catch it before it’s gone! 🏔️🥂

#Zuma #gstaad #switzerland #christmaslunch #holiday Less

London 🇬🇧 there’s a new bar in town, tucked inside the iconic Spanish spot @arrosqd , perfect for a cosy yet elegant evening.

Bar Fuego leans into smoky Latin flavours, from a rich bourbon cocktail smoked with apple-wood chips to a red vermouth blend sweetened with smoked paprika syrup. Pair it all with a vibey DJ booth, moody interiors, and a laid-back bar for the ideal pre- or post-dinner hangout.

We even got to meet Executive Chef Eduardo Idrobo earlier this month for a paella workshop, where we learned the essentials of open-fire cooking: from choosing the right rice and controlling the heat to perfecting the broth (flown in from Spain for that authentic depth of flavour).

We then got to taste some of their menu’s impressive dishes including the Presa Ibérica 100% Bellota (pork shoulder loin by Pais de Quercus from Extremadura) with leek ashes, Jerusalem artichoke purée and crisps, and the Txangurro paella (Brown and white crab meat, kimchi foam, seafood stock).

Even the kale salad was divine. Finishing off with a mind blowing Gorgonzola Basque cheese cake 🤯

ArrosQd remains a Fitzrovia staple and a perfect hideaway just behind the Oxford Street bustle, the ideal rest stop during the hectic festive-season shopping.

#invite

#spanishfood #spanishfoodlondon #fitzrovia #finedininglondon #paella #fuego #barlondon Less

Colombian vibes @elchato_rest 🔥

- Squid, macadamia, heart of palm -
- Green Mussel, cassava, kumquat, shiso -
- Sea snail, golden berries, chicharron -
- Oyster, portobello, black radish -
- Crab, chontaduro, carantanta, plantain -
- Hen, rice, purslane -
- Chicken, cabbage, lulo, fava bean -
- Lamb, casabe, tapioca, nettle -
- Horseradish, apple, cucumber -
- Arracacha, misso, sour orange -
- Lulo, lemongrass, green pepper -

Foodtastic Experience by @alvclv 🙏✨ Less

Contrada Bricconi @contradabricconi
A forgotten alpine hamlet brought back to life — one plate at a time.
Hidden high in the Bergamo mountains, Contrada Bricconi is farming, cooking and hosting in the purest possible way. The ingredients come from their land, the pace is slow, the flavours are honest, and the setting is nothing short of magical.

This is northern Italy at its best: wood smoke, mountain air, handmade pasta, ancient grains and a kitchen that respects its surroundings completely.

It’s one of the stops on my Northern Italy Road Trip this May — a journey through the regions, producers and restaurants that actually mean something.
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Michelin Guide - ⭐️🍀
La Liste -
W50B -
Best Chef Awards -
OAD -

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#ContradaBricconi #NorthernItaly #Achefabroad #ItalianFood #italyroadtrip Less

@curalisboa

A star in transition.
A house learning to stand on its own.

At CURA, the weight of inheritance is present - but it doesn’t immobilise.
There are traces of the past, a steady team, and clear signs of a voice beginning to take shape.

This isn’t a perfect restaurant.
It’s a restaurant in evolution - and in the context of a Michelin star, evolution should matters far more than stagnant perfection.

Full article at flavorsandsenses.com
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𝘜𝘮𝘢 𝘦𝘴𝘵𝘳𝘦𝘭𝘢 𝘦𝘮 𝘵𝘳𝘢𝘯𝘴𝘪𝘤̧𝘢̃𝘰.
𝘜𝘮𝘢 𝘤𝘢𝘴𝘢 𝘢 𝘢𝘱𝘳𝘦𝘯𝘥𝘦𝘳 𝘢 𝘢𝘯𝘥𝘢𝘳 𝘴𝘰𝘻𝘪𝘯𝘩𝘢.

𝘕𝘰 𝘊𝘜𝘙𝘈, 𝘢 𝘩𝘦𝘳𝘢𝘯𝘤̧𝘢 𝘱𝘦𝘴𝘢, 𝘮𝘢𝘴 𝘯𝘢̃𝘰 𝘱𝘳𝘦𝘯𝘥𝘦.
𝘏𝘢́ 𝘵𝘳𝘢𝘤̧𝘰𝘴 𝘥𝘰 𝘱𝘢𝘴𝘴𝘢𝘥𝘰, 𝘶𝘮𝘢 𝘦𝘲𝘶𝘪𝘱𝘢 𝘦𝘴𝘵𝘢́𝘷𝘦𝘭, 𝘦 𝘴𝘪𝘯𝘢𝘪𝘴 𝘤𝘭𝘢𝘳𝘰𝘴 𝘥𝘦 𝘶𝘮𝘢 𝘷𝘰𝘻 𝘢 𝘨𝘢𝘯𝘩𝘢𝘳 𝘧𝘰𝘳𝘮𝘢.

𝘕𝘢̃𝘰 𝘦́ 𝘶𝘮 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵𝘦 𝘱𝘦𝘳𝘧𝘦𝘪𝘵𝘰.
𝘌́ 𝘶𝘮 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵𝘦 𝘦𝘮 𝘦𝘷𝘰𝘭𝘶𝘤̧𝘢̃𝘰 - 𝘦 𝘪𝘴𝘴𝘰, 𝘯𝘶𝘮 𝘤𝘰𝘯𝘵𝘦𝘹𝘵𝘰 𝘥𝘦 𝘦𝘴𝘵𝘳𝘦𝘭𝘢 𝘔𝘪𝘤𝘩𝘦𝘭𝘪𝘯, deveria 𝘪𝘮𝘱𝘰𝘳𝘵𝘢 𝘮𝘢𝘪𝘴 𝘥𝘰 𝘲𝘶𝘦 𝘢 𝘱𝘦𝘳𝘧𝘦𝘪𝘤̧𝘢̃𝘰 𝘦𝘴𝘵𝘢𝘨𝘯𝘢𝘥𝘢.

𝘈𝘳𝘵𝘪𝘨𝘰 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘰 𝘦𝘮 𝘧𝘭𝘢𝘷𝘰𝘳𝘴𝘢𝘯𝘥𝘴𝘦𝘯𝘴𝘦𝘴.𝘤𝘰𝘮

@rodolfolavrador
@nanimarina
@fslisbon

#finedining #michelin #fourseasonshotel #restaurant #wheretogo #lisbon #lisboa #theartofplating #chefsofinstagram #50bestdiscovery #flavorsandsenses #cura #restaurantecura Less