Foodle

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

A great time to revisit @mosuhongkong just as the new season of Culinary Class Wars is airing! The latest seasonal menu is just as strong as ever. The 3 signatures that always stay on the menu - abalone taco, toasted sesame tofu, and ember roasted acorn noodles - were simply fantastic. One of my favorite new dishes was the olive and pear tart - an unexpected combo that worked splendidly together. We also enjoyed the pairing by sommelier @bob_kim97 who was very passionate - thank you for the insightful discussion on Sicilian wines!

Our menu:

Small bites

🍷Pierre Deville, Primitif MV

Toasted sesame tofu

🍷Saku no Hana, Junmai Daiginjo

Spanish mackerel & pomegranate

🍷Pierre Boisson, Bourgogne Aligote 2020

Yellow chicken in mushroom

Butterfish, anchovy, bang-ah

🍷King Sejong, ‘Eoju’ Yakju

Ember roasted acorn noodle

🍷Marco de Bartoli, Vecchio Samperi

Hanwoo, namul, gochujang

🍷Le Macchiole, ‘Paleo’ 2018

Small sweets
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Mosu Hong Kong
West Kowloon, Hong Kong
#supermelHK #supermelKowloon Less

A night of modern Nippon Italian cuisine at @citrino_hk by Chef @yoshinaga.jinbo of @jinbo_minamiaoyama in Tokyo. Known as a vegetable magician, the chef reinterprets classic Italian dishes with Japanese philosophy. The latest seasonal menu features highlights such as the signature Bagna Cauda which showcases a variety of seasonal vegetables prepared in different ways, seasonal fresh seafood salad with verde dressing, spaghettini with red king crab & matsuba crab, and roasted pigeon with sweet potato fondue.

Our menu:

JERUSALEM ARTICHOKE
Saffron mayonnaise, lardo, caviar

BURRATA
Fermented fruit tomato gazpacho, extra virgin olive oil

FAGIOLO SFORMATO
Edamame salad, seasonal sea urchin, 36-month prosciutto di parma

INSALATA DI MARE
Seasonal fresh seafood, asari jelly, verde dressing

BAGNA CAUDA
CITRINO’S signature, the evolution of vegetables

SHIRAKO
Creamy egg sauce, parmesan cheese, truffle butter, aged acquerello rice

SPAGHETTINI AL GRANCHIO
Red king crab, matsuba crab, green chill, colatura di alici, bottarga

IBERICO PORK-LOIN
sweet potato fondue, veal mushroom marsala wine sauce

PICCIONE CROCCANTE
Roasted pigeon, sweet potato fondue, black garlic crisp, yuzu pepper, natural jus

DOLCE OF THE DAY

TORTA DI LA PICCOLO CITRINO
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Citrino
Central, Hong Kong
#supermelHK #supermelCentral Less

Y los vinos. Interesantes propuestas por copas.

Takumi Marbella persevera en su exitosa senda como el pionero del “japonés de lujo” en la Costa del Sol. El cuarteto que conforman Anabel, Emi, Álvaro y Toshio ha conseguido construir una propuesta singular, que transita platos contemporáneos sin perder esa esencia genuinamente japonesa. Nunca se compromete la materia prima - que roza el sobresaliente -, la regularidad es encomiable y la técnica indiscutible, pero se deja libertad a la imaginación y la estética de los platos es, a veces, impactante. Completan la ecuación un servicio siempre diligente y una carta de vinos que tira alto aunque se fija mucho en etiquetas clásicas y quizás se queda corta en propuestas más modestas, de diario. Los precios son altos pero la propuesta se justifica por la calidad, el producto y el resultado en el plato. @takumirestaurante @alvaro_arbeloa_ @anabelamuedo 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

MAMA KONSTANTINA

Back to Vienna where we want to share some more about the culinary world Konstantin Filippou and his wife Manuela have shaped in this beutiful city. The first stop we did was Mama Konstantina where Greek Soul Meets Contemporary Vienna.

In 2023, chef Konstantin Filippou brought his love for Greek-Mediterranean tradition to life with Mama Konstantina, tucked away in Vienna’s 19th district, a more remote part of the city. What began as a tribute to the olive-farmer friend “Mama Konstantina” from Kalamata — whose generations-old recipes and soulful cooking inspired him — quickly became a culinary destination.

By day, the restaurant offers refined, produce-led lunches for mostly locals - and people who are well informed :) - by night, it transforms into an elegant yet relaxed dining space where long communal tables draw you into the heart of its open-kitchen energy.

Expect dishes that balance modern gastronomy with authentic Greek soul. The ambiance is warm and communal around the big open kitchen with attentive service and smart wine pairings that highlight both Greek wines and Austrian picks.

Mama Konstantina isn’t just a restaurant — it’s also a catering and production kitchen, extending Filippou’s culinary vision beyond the dining room.

I liked the place so much because there is actual cooking happening in the warm and open kitchen, no tweezing and plating menu’s but a heartfull warm kitchen where the smoke of the grill entangles with the whole atmosphere and where the smell of fresh baked bread makes you feel right at home.

Come for the food, stay for the story — Mama Konstantina is where Greek tradition meets contemporary craft, where every bite tells a tale of roots, flavour and hospitality. The hospitality Konstantin and Manuela stand for, and this is why this place feels so real!

#MamaKonstantina #KonstantinFilippou #ViennaEats #GreekCuisine #MediterraneanFlavours #FineDining #GaultMillau #MichelinGuide #Foodie #ViennaFood #TasteOfGreece #wbpstars #worldofmouth #50bestrestaurants Less

Top 10 of 2025, at number 9!

Sühring

Wild boar pie - pistachio - parsley - black truffle

As Belgians, we hold pâté en croûte to exceptionally high standards — largely thanks to the influence of Karen Torosyan at Bozar, whose mastery of the craft is one of a kind! However the one dish at Sühring that quietly impressed and lingered in memory was the ‘game pastete’! First presented in its entirety, finely crafted and elegant, before being sliced and served, a nod to tradition without feeling heavy or old-fashioned!

The blend of venison, duck liver, poultry, mushrooms, pistachios, and soft Madeira jelly was deeply savory but remarkably gentle. The pastry was light and golden, holding everything together without overshadowing the filling. At the center, egg and truffle added depth and comfort.

The parsley salad, dressed with truffle vinaigrette at the table, refreshed the palate, while the small pickled salad tucked into a crisp tuile brought a moment of surprise.

Our visit to Sühring in May stood out as one of the best dining experiences of the year, and it comes as no surprise that, since then, the restaurant has been awarded a very well-deserved third Michelin star. This dish captured exactly why — restraint, harmony, and a quiet confidence that speaks of true mastery.

Michelin Guide : ⭐️ ⭐️ ⭐️
W50Best : 22
OAD top 100 : 15

📷 : @lucievd 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

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

Top 10 of 2025! At lucky number 7

OAK

Mussel, razor clam, cockle

A dish that looks unassuming — but it truly lingers.

Prince Charming Marcelo presents a clam chowder with mussels, razor clams, and cockles, paired with a dill and white-pepper sauce, and finished with shaved Belper Knolle and caviar.

The chowder itself is a thicker, deeply flavored soup, rich with mussels, razor clams, and cockles. It’s packed with flavor and has a beautiful texture. The shellfish are perfectly cooked and lend a profound briny depth; their juices enrich the broth and create a wonderful foundation.

Alongside comes a light, foamy sauce of dill and white pepper, impeccably seasoned. The white pepper adds a distinctive touch to the whole dish. The finishing shave of Belper Knolle with caviar brings yet more complexity and finesse.

For me, it’s an exceptionally refined dish. The way the chef transforms a traditional chowder into something so elegant shows remarkable craftsmanship. Every flavor is in harmony and flows seamlessly into the next.

A chowder worthy of Christmas. 🎄

.⁣ Michelin Guide : ⭐️
. G&M : 16,5/20
.⁣ OAD : 418 Less