Flavors &Senses

Do you like gua bao?

Located in the vibrant heart of Soho, London, @bao_london is a small haven that has popularized the gastronomic gem of Taiwanese cuisine-the gua bao. The atmosphere is always buzzing, with Londoners and tourists queuing at the door regardless of the wait time and the weather. And yes they now take reservations!
As for the success, it is easy to understand—after securing our seats at the counter, we received a paper and a pencil to make our choices. Everything was appetizing by name and priced reasonably for a successful London restaurant.
The young and laid-back team showed sympathy and knowledge, always explaining the dishes, options, and their ingredients with a smile and the right amount of fun. They demonstrated passion and pleasure in pleasing their visitors, something rare to see in places full of hype and lines at the door.

Our culinary journey at Bao Soho was a delightful exploration of Taiwanese cuisine. We savored various dishes, from the classic Pork Bao— filled with succulent pork, crushed peanuts, fermented vegetables, and cilantro— to the Taiwanese Fried Chicken with spicy sauce. The irresistible lamb bao with chili pickle, garlic mayonnaise, cilantro sauce, and rice with stewed eggplant were also part of our feast.
There is something almost magical about biting into these small pieces of culture. It is the combination of fat, spice, acidity, and textures that takes us to different dimensions with each bite.

Thus, the trick to a good bao seems simple and similar to many other street food dishes: not over-complicating the ingredients and fillings, and, of course, in this case, light and fluffy homemade bread.
Bao Soho (and its younger siblings scattered throughout the city) is not just a restaurant; it is a cultural and culinary experience capable of bringing together hipsters, foodies, and Taiwanese, young and old, all in search of something honest, well-made, and very tasty.
_______
PT - nos comentários

#BaoSoho #TaiwaneseStreetFood #LondonEats #PorkBao #FriedChickenBao #lambbao #FoodReview #flavorsandsenses #theartofplating #londoners #gastronomos Less

Do you like gua bao?

Located in the vibrant heart of Soho, London, @bao_london is a small haven that has popularized the gastronomic gem of Taiwanese cuisine-the gua bao. The atmosphere is always buzzing, with Londoners and tourists queuing at the door regardless of the wait time and the weather. And yes they now take reservations!
As for the success, it is easy to understand—after securing our seats at the counter, we received a paper and a pencil to make our choices. Everything was appetizing by name and priced reasonably for a successful London restaurant.
The young and laid-back team showed sympathy and knowledge, always explaining the dishes, options, and their ingredients with a smile and the right amount of fun. They demonstrated passion and pleasure in pleasing their visitors, something rare to see in places full of hype and lines at the door.

Our culinary journey at Bao Soho was a delightful exploration of Taiwanese cuisine. We savored various dishes, from the classic Pork Bao— filled with succulent pork, crushed peanuts, fermented vegetables, and cilantro— to the Taiwanese Fried Chicken with spicy sauce. The irresistible lamb bao with chili pickle, garlic mayonnaise, cilantro sauce, and rice with stewed eggplant were also part of our feast.
There is something almost magical about biting into these small pieces of culture. It is the combination of fat, spice, acidity, and textures that takes us to different dimensions with each bite.

Thus, the trick to a good bao seems simple and similar to many other street food dishes: not over-complicating the ingredients and fillings, and, of course, in this case, light and fluffy homemade bread.
Bao Soho (and its younger siblings scattered throughout the city) is not just a restaurant; it is a cultural and culinary experience capable of bringing together hipsters, foodies, and Taiwanese, young and old, all in search of something honest, well-made, and very tasty.
_______
PT - nos comentários

#BaoSoho #TaiwaneseStreetFood #LondonEats #PorkBao #FriedChickenBao #lambbao #FoodReview #flavorsandsenses #theartofplating #londoners #gastronomos Less

Highlights of a beautiful dinner at @nusarabkk

“This balanced approach to flavors and textures appeals to both local and international customers. I believe it will continue to evolve in the future as it gains more audacity to challenge the palates of visitors less familiar with Thai culture.

Whether for a romantic dinner or a gastronomic journey through Chef Ton’s Thailand, Nusara is a must-visit!

And finally, the question remains: Michelin, aren’t you forgetting something?” - full article on the blog
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Alguns dos momentos mais especiais de uma noite no Nusara

“Esta abordagem equilibrada de sabores e texturas agrada tanto a locais quanto a clientes internacionais, e que acredito no futuro irá evoluir e ganhar um pouco mais de audácia para desafiar ainda mais o palato dos visitantes menos treinados com a sua cultura.

Seja para um jantar romântico ou para uma viagem gastronómica pela Tailândia do chef Ton, o Nusara é visita obrigatória!

E, por fim, a questão que se coloca: Michelin, não estás esquecida de nada?” - artigo completo no blog

#nusara #chefton #thaicuisine #thaifood #theworlds50best #asias50best #restaurant #flavorsandsenses #wheretogo #theartofplating #foodlepro #thailand #chefsofinstagram Less

Duck Liver Ballotine, Damson, and Pistachio

This dish is so special it deserves its own post.

One of John Williams MBE’s kitchen classics is the Duck Liver ballotine, marinated in Port, Sauternes, and Armagnac, wrapped in a Port wine and spice jelly, and served with preserved damson gel and pistachio yogurt. Alongside it is a no less stunning brioche and a pistachio Bakewell tart. This dish has been executed and tested over the years, using the best quality products and resulting in a very hard-to-match taste.

I doubt I have ever tasted a better foie gras! (Full article on the blog)
_______________
Ballotine de Foie Gras, Abrunhos e Pistáchio

Este prato era tão especial que merece o seu próprio post!

Um dos clássicos da cozinha de John Williams MBE, é a de foie gras, marinada em Porto, Sauternes e Armagnac, envolvida numa gelatina de vinho do Porto e especiarias, e servida com um gel de abrunho em conserva e iogurte de pistáchio. Ao lado, um não menos deslumbrante brioche e uma tarte Bakewell de pistáchio. Este prato tem sido executado e testado ao longo de anos, sendo os produtos da melhor qualidade possível e o resultado e sabor muito difícil de igualar.

Duvido que alguma vez tenha provado um foie melhor!

#theritz #theritzlondon #foiegras #portwine #london #mystorywithmichelin #finedining #globalfoodies #flavorsandsenses #theartofplating #gastronomos #epicurious Less

@jazbyanaros

“Durante uma breve passagem pela Eslovénia, houve ainda tempo para explorar a capital e descobrir duas novidades na sua noite de estreia: o Hotel AS e o seu restaurante JAZ, o primeiro projecto de Ana Roš fora do renomado Hiša Franko.

Após vários meses com um pop-up na cidade e vários eventos, Ana juntou-se à família Raspopović (nome histórico da restauração eslovena) para abrir em nome próprio na capital.

Mas desenganem-se os que pensam que este é mais um projeto de fine dining com ambições de estrelas Michelin e grandes palcos. Não! – Aqui Ana pretende ser ela mesma (JAZ significa “Eu” em português) enquanto comensal, oferecendo pratos simples, de partilha, despojados da aparente complexidade da sua cozinha, mas sempre com uma atenção meticulosa à escolha e origem dos ingredientes. Ana diz tratar-se de “Young dining”, um conceito jovem e descomprometido, um restaurante para todos os dias, que pretende trazer uma atmosfera internacional e cosmopolita até Ljubljana.“ artigo completo no blog (link no perfil)

_______
During a brief visit to Slovenia, there was still time to explore the capital and discover two new openings on their debut night: the Hotel AS and its restaurant JAZ, the first project by Ana Roš outside Hiša Franko.

After several months with a pop-up in the city and numerous events, Ana joined forces with the Raspopović family (a historic name in Slovenian gastronomy) to open her establishment in the capital.

But don’t be mistaken in thinking this is another fine dining project with ambitions for stars and significant accolades. No! Here, Ana aims to be herself (JAZ means “I” in Slovenian) as a diner, offering simple, shareable dishes that shed the apparent complexity of her usual cuisine while maintaining her commitment to the choice and origin of ingredients. Ana describes it as “Young dining,” a young and unpretentious concept, a restaurant for every day that aims to bring an international and cosmopolitan atmosphere to Ljubljana.“ full article on the blog Less

@jazbyanaros

“Durante uma breve passagem pela Eslovénia, houve ainda tempo para explorar a capital e descobrir duas novidades na sua noite de estreia: o Hotel AS e o seu restaurante JAZ, o primeiro projecto de Ana Roš fora do renomado Hiša Franko.

Após vários meses com um pop-up na cidade e vários eventos, Ana juntou-se à família Raspopović (nome histórico da restauração eslovena) para abrir em nome próprio na capital.

Mas desenganem-se os que pensam que este é mais um projeto de fine dining com ambições de estrelas Michelin e grandes palcos. Não! – Aqui Ana pretende ser ela mesma (JAZ significa “Eu” em português) enquanto comensal, oferecendo pratos simples, de partilha, despojados da aparente complexidade da sua cozinha, mas sempre com uma atenção meticulosa à escolha e origem dos ingredientes. Ana diz tratar-se de “Young dining”, um conceito jovem e descomprometido, um restaurante para todos os dias, que pretende trazer uma atmosfera internacional e cosmopolita até Ljubljana.“ artigo completo no blog (link no perfil)

_______
During a brief visit to Slovenia, there was still time to explore the capital and discover two new openings on their debut night: the Hotel AS and its restaurant JAZ, the first project by Ana Roš outside Hiša Franko.

After several months with a pop-up in the city and numerous events, Ana joined forces with the Raspopović family (a historic name in Slovenian gastronomy) to open her establishment in the capital.

But don’t be mistaken in thinking this is another fine dining project with ambitions for stars and significant accolades. No! Here, Ana aims to be herself (JAZ means “I” in Slovenian) as a diner, offering simple, shareable dishes that shed the apparent complexity of her usual cuisine while maintaining her commitment to the choice and origin of ingredients. Ana describes it as “Young dining,” a young and unpretentious concept, a restaurant for every day that aims to bring an international and cosmopolitan atmosphere to Ljubljana.“ full article on the blog Less

Do you like gua bao?

Located in the vibrant heart of Soho, London, @bao_london is a small haven that has popularized the gastronomic gem of Taiwanese cuisine-the gua bao. The atmosphere is always buzzing, with Londoners and tourists queuing at the door regardless of the wait time and the weather. And yes they now take reservations!
As for the success, it is easy to understand—after securing our seats at the counter, we received a paper and a pencil to make our choices. Everything was appetizing by name and priced reasonably for a successful London restaurant.
The young and laid-back team showed sympathy and knowledge, always explaining the dishes, options, and their ingredients with a smile and the right amount of fun. They demonstrated passion and pleasure in pleasing their visitors, something rare to see in places full of hype and lines at the door.

Our culinary journey at Bao Soho was a delightful exploration of Taiwanese cuisine. We savored various dishes, from the classic Pork Bao— filled with succulent pork, crushed peanuts, fermented vegetables, and cilantro— to the Taiwanese Fried Chicken with spicy sauce. The irresistible lamb bao with chili pickle, garlic mayonnaise, cilantro sauce, and rice with stewed eggplant were also part of our feast.
There is something almost magical about biting into these small pieces of culture. It is the combination of fat, spice, acidity, and textures that takes us to different dimensions with each bite.

Thus, the trick to a good bao seems simple and similar to many other street food dishes: not over-complicating the ingredients and fillings, and, of course, in this case, light and fluffy homemade bread.
Bao Soho (and its younger siblings scattered throughout the city) is not just a restaurant; it is a cultural and culinary experience capable of bringing together hipsters, foodies, and Taiwanese, young and old, all in search of something honest, well-made, and very tasty.
_______
PT - nos comentários

#BaoSoho #TaiwaneseStreetFood #LondonEats #PorkBao #FriedChickenBao #lambbao #FoodReview #flavorsandsenses #theartofplating #londoners #gastronomos Less

Continuamos com os mezze do @neolokal ! Desta feita com as entradas frias, onde se destacam os peixes e mariscos e as quentes onde a carne é rainha.

Um jogo de texturas, sabores e especiarias que nos levaram numa viagem única!

1 - Anchovas matinadas em vinagre de figo, pickles de feijão e óleo de ervas (brilhante)
2 - truta fumada, salada de bulgur (um grande prato)
3 - Su boregi, um clássico turco que muitas vezes me acompanha ao pequeno almoço aqui numa versão incrível, com a massa filo em diferentes texturas e camarão.
4 - erişte com polvo , um tipo de massa fresca turca acompanhada com polvo e nozes (delicioso!)
5 - içli köfte , um clássico da cozinha turca, com massa de bulgur recheado com carne picada, nozes e pinhões acompanhado com espuma de iogurte com notas frescas de menta e limão (viciante)
6 - kokoreç, os miúdos de cordeiro ou cabra são um dos ingredientes favoritos da comida de rua turca. Aqui usam apenas o coração de cordeiro .

- brevemente no blog -
__________________

We continue with @neolokal's mezze! This time with the cold starters, where the fish and seafood stand out and the hot ones where the meat is queen.

A game of textures, flavors and spices that took us on a unique journey!

1 - Anchovies matured in fig vinegar, pickled beans and herb oil (brilliant)
2 - smoked trout, bulgur salad (a great dish)
3 - Su boregi, a Turkish classic that often accompanies me for breakfast here in an incredible version, with phyllo dough in different textures and shrimp.
4 - erişte with octopus, a type of fresh Turkish pasta accompanied with octopus and nuts (delicious!)
5 - içli köfte, a classic of Turkish cuisine, with bulgur pasta stuffed with minced meat, nuts and pine nuts accompanied by yogurt foam with fresh notes of mint and lemon (addictive)
6 - kokoreç, lamb or goat kids are one of the favorite ingredients of Turkish street food. Here they only use the lamb's heart.

- soon on the blog - Less

Duck Liver Ballotine, Damson, and Pistachio

This dish is so special it deserves its own post.

One of John Williams MBE’s kitchen classics is the Duck Liver ballotine, marinated in Port, Sauternes, and Armagnac, wrapped in a Port wine and spice jelly, and served with preserved damson gel and pistachio yogurt. Alongside it is a no less stunning brioche and a pistachio Bakewell tart. This dish has been executed and tested over the years, using the best quality products and resulting in a very hard-to-match taste.

I doubt I have ever tasted a better foie gras! (Full article on the blog)
_______________
Ballotine de Foie Gras, Abrunhos e Pistáchio

Este prato era tão especial que merece o seu próprio post!

Um dos clássicos da cozinha de John Williams MBE, é a de foie gras, marinada em Porto, Sauternes e Armagnac, envolvida numa gelatina de vinho do Porto e especiarias, e servida com um gel de abrunho em conserva e iogurte de pistáchio. Ao lado, um não menos deslumbrante brioche e uma tarte Bakewell de pistáchio. Este prato tem sido executado e testado ao longo de anos, sendo os produtos da melhor qualidade possível e o resultado e sabor muito difícil de igualar.

Duvido que alguma vez tenha provado um foie melhor!

#theritz #theritzlondon #foiegras #portwine #london #mystorywithmichelin #finedining #globalfoodies #flavorsandsenses #theartofplating #gastronomos #epicurious Less

@jazbyanaros

“Durante uma breve passagem pela Eslovénia, houve ainda tempo para explorar a capital e descobrir duas novidades na sua noite de estreia: o Hotel AS e o seu restaurante JAZ, o primeiro projecto de Ana Roš fora do renomado Hiša Franko.

Após vários meses com um pop-up na cidade e vários eventos, Ana juntou-se à família Raspopović (nome histórico da restauração eslovena) para abrir em nome próprio na capital.

Mas desenganem-se os que pensam que este é mais um projeto de fine dining com ambições de estrelas Michelin e grandes palcos. Não! – Aqui Ana pretende ser ela mesma (JAZ significa “Eu” em português) enquanto comensal, oferecendo pratos simples, de partilha, despojados da aparente complexidade da sua cozinha, mas sempre com uma atenção meticulosa à escolha e origem dos ingredientes. Ana diz tratar-se de “Young dining”, um conceito jovem e descomprometido, um restaurante para todos os dias, que pretende trazer uma atmosfera internacional e cosmopolita até Ljubljana.“ artigo completo no blog (link no perfil)

_______
During a brief visit to Slovenia, there was still time to explore the capital and discover two new openings on their debut night: the Hotel AS and its restaurant JAZ, the first project by Ana Roš outside Hiša Franko.

After several months with a pop-up in the city and numerous events, Ana joined forces with the Raspopović family (a historic name in Slovenian gastronomy) to open her establishment in the capital.

But don’t be mistaken in thinking this is another fine dining project with ambitions for stars and significant accolades. No! Here, Ana aims to be herself (JAZ means “I” in Slovenian) as a diner, offering simple, shareable dishes that shed the apparent complexity of her usual cuisine while maintaining her commitment to the choice and origin of ingredients. Ana describes it as “Young dining,” a young and unpretentious concept, a restaurant for every day that aims to bring an international and cosmopolitan atmosphere to Ljubljana.“ full article on the blog Less