Ｄｅｂ Ｏｒａｈ

Every moment at @jlstudio_tw was a highlight! Vibrant dishes created with the best Taiwanese seasonal produce through a Singaporean lens. Fun, visionary and full of delicious surprises.
The fabulous feast started with botan ebi 𝙆𝙪𝙚𝙝 𝙋𝙞𝙚 𝙏𝙚𝙚 and 𝙍𝙤𝙨𝙚 𝙆𝙪𝙚𝙝 made with edamame and peas. So tasty I didn’t want to stop at one each. Cold 𝙍𝙖𝙨𝙖𝙢 was aromatic and soothing, beautifully highlighted local cherry tomatoes and water bamboo. Also excellently paired with peppery and minty strawberry “rasam”. Then there was the superb 𝙇𝙤 𝙃𝙚𝙞 that had me giggle. In 𝙎𝙝𝙧𝙤𝙤𝙢 𝙆𝙪𝙩 𝙏𝙚𝙝 shiitake was used instead of pork ribs to make the ultimate Singaporean comfort food. It came hot and peppery with abalone, and a chunk of aiyu mimicking the gelatin rich original. Next was the prettiest and most luxurious 𝙊𝙩𝙖𝙠 𝙊𝙩𝙖𝙠 I had ever had. Out with the fish paste and in with the lobster. For dessert I thought one bite𝙔𝙖𝙬 𝙆𝙪𝙣 𝙆𝙤𝙥𝙞𝙩𝙞𝙖𝙢 was brilliant in both taste( think kaya toast, soft boiled eggs and kopi gu you) and presentation( in a bowl with eggs after all kaya is made with eggs too).
The newly renovated space is charming and airy filled with natural light. Adore the comfy booths, and the love letter to Singapore.
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#jlstudio #yesmichelinguide #asias50best #finedining #finedininglovers #gourmet #beautifulcuisines #foodstagram #foodspotting #foodgasm #foodlover #yummy #eeeeeats #taichungfood #visittaiwan #eater #lefooding #theartofplating #alwayseating #thebest #台中美食 #台中餐廳 Less

The alpha and the omega of yakiniku in Taiwan😍
Heart wrenchingly delicious Kumamoto センボン! An extremely rare cut located in the center of ハバキ, the area surrounding the joints of thigh bone and shin bone. Superbly beefy, umami and gelatinous. Sweet and tender when eaten as sashimi too. Kagoshima ウワミスジ is another small and rare cut from the upper part of ミスジ, the meat attached to the outside of should blades.
Yakiniku is a wonderful way to savor different parts of the cattle because meat is cut according to muscle unlike other cuisines, and each muscle has its own nuances in flavor and texture. In order to serve rarer cuts, @sam790709 imports whole cows from Japan( not literally because there’s a restriction on importation of innards and parts attached to them). Carcass is then divided, trimmed and cut meticulously by hand. With pure passion and highest respect for wagyu.
I’m also hopelessly obsessed with the chicken liver here.
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#俺達の肉屋 #焼肉 #yesmichelinguide #yakiniku #foodstagram #foodspotting #foodgasm #foodlover #gourmet #yummy #eeeeeats #instafood #eater #lefooding #alwayseating #thebest #happyvibes #台中美食 #台中餐廳 Less

The only way I know how to enjoy wagyu. Everything at @oretachinonikuya is well thought through and executed. I was hooked after my first visit! Meticulously hand cut premium wagyu sizzled to perfection, stellar appetizers and side dishes, all served with hospitality hotter than the flaming grill.
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#俺達の肉屋 #焼肉 #yesmichelinguide #yakiniku #foodstagram #foodspotting #foodgasm #foodlover #gourmet #yummy #eeeeeats #instafood #eater #lefooding #alwayseating #thebest #happyvibes #台中美食 #台中餐廳 Less

Fantastic pairing orchestrated by @ffrenchie_mars and a surprise from @xavier_tzeng that went fabulously with chocolate, Domaine Vial Magnères Gaby Vial 7 Ans D'âge😍 ( not pictured)
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#今朝有酒今朝醉 #wine #winelover #winetime #winelife #instawine #alwaysdrinking #winestagram #champagne #champagnelover #happyvibes Less

I’m still in awe of how restaurants give us the license to eat too much, drink too much and laugh too much.
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#frenchiefrenchie #frenchfood #bistro #foodstagram #foodspotting #foodgasm #foodlover #gourmet #yummy #eeeeeats #instafood #eater #lefooding #visittaiwan #alwayseating #thebest #happyvibes #台中美食 #台中餐廳 Less

Collection of a few favorites from the perfect place for me to relax and reconnect with the better angel of my nature.
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#frenchiefrenchie #frenchfood #bistro #foodstagram #foodspotting #foodgasm #foodlover #gourmet #yummy #eeeeeats #instafood #eater #lefooding #visittaiwan #alwayseating #thebest #happyvibes #台中美食 #台中餐廳 Less

Charcoal grilled duck breast glazed with Mexican pibil, tamal stuffed with duck liver, salsa verde, reduction of duck jus and pibil. And of course there were duck empanadas. The pastry was in terracotta color( thanks to the addition of paprika) matching the interior color theme! Onto desserts we had roselle granita with blueberries and queso fresco, Peruvian St Martin chocolate and cashew, delightful trio of sweet treats- picaron( Peruvian pumpkin+sweet potato doughnut), Mexican chocolate truffle with chipotle, lime and coconut brigadeiro. There were afajores to take home too😍
I often get asked what draws me to Latin American food. Well there are many popular dishes( tamales, empanadas and ceviche for example) served on almost every Latin American tables, the recipes and cooking styles vary though. They represent each region’s unique geography, agriculture and cultural influences( from indigenous natives to European colonizers to Asian immigrants). And that makes this robust and flavorful cuisine so much fun to explore. Congratulations again @zea.tpe 🎉 Thank you for having us over before the official opening. Can’t wait to return!
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#zea #latinamerican #台北美食 #台北餐廳 #吃貨人生 #美食日記 #beautifulcuisines #foodstagram #foodspotting #foodgasm #foodlover #yummy #eeeeeats #eater #lefooding #instafood #taipeifood #taipeirestaurant #taipeieats #alwayseating #thebest Less

Aqui esta @zea.tpe 🌿 2022.05.11
Taking inspiration from Latin America’s colorful cultural history, everything here from the space to tableware to food and wine illustrates the vibrant heritage from some 11000 miles away. With chopsticks and locally sourced ingredients bonding Taiwan and Latin America together. On this day we had little bites of delight- crab tostada, scallop aguachile and chipa. Impossibly beautiful hamachi ceviche peruano. Superb homemade bread and Familia Zuccardi premium EVOO. Highlighting 4 of Mendoza’s oldest varieties including Argentina’s flagship arauco. First time tasting non European olive oil and wow was I blown away! Purple potatoes and mole poblano then took center stage, talk about making magic with humble ingredients! Red prawn Caribbean curry in a gorgeous sea inspired bowl! Spanish mackerel cooked “ a la talla”, grilled kohlrabi, Mexican adobo and amazing mate hollandaise. Muy sabroso patita con mani, a sophisticated version of Peruvian pig trotters with peanuts. To be continued.
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#zea #latinamerican #台北美食 #台北餐廳 #吃貨人生 #美食日記 #beautifulcuisines #foodstagram #foodspotting #foodgasm #foodlover #yummy #eeeeeats #eater #lefooding #instafood #taipeifood #taipeirestaurant #taipeieats #alwayseating #thebest Less

I may not speak French but I’m fluent in champagne.
Photo credit @in.the.mood.for.wine
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#香檳 #喝一瓶少一瓶 #今朝有酒今朝醉 #wine #winelover #winetime #winelife #instawine #winestagram #champagne #champagnelover #happyvibes Less

Tapping into spectacular Latin American vibes! This was the prelude back in March to an exciting addition to Taipei’s dining scene. Infladita, empanada, ceviche peruano, steak anticuchos, @elizondo_joaquin masterfully combined Taiwanese produce with Latin American flavors and cooking styles. And oh my heavens the decadent chocolate pillow by @andre_g_rosas using Peruvian grand cru chocolate Alto el Sol with amazing red fruits like acidity. Rich and indulgent with a texture that was both light and smooth. Can’t wait to see more of @zea.tpe ❤️✨
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#zea #latinamerican #台北美食 #台北餐廳 #吃貨人生 #美食日記 #beautifulcuisines #foodstagram #foodspotting #foodgasm #foodlover #yummy #eeeeeats #instafood #taipeifood #taipeirestaurant #taipeieats #alwayseating #thebest Less