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Restaurants
- Neil A. Chef added a new meal Dinner at PRU Restaurant at PRU
.
Durian & caviar
.
Surat Thani
Cobia | Ceylon oak I Coffee
.
Phetchaburi
Oyster | Oxidized wine I Caviar
.
Krabi
Red mullet I Blue cheese I Black garlic
.
Carrot, XO, Hollandaise
.
We finally made it to ⭐️🍀 @prurestaurant in Phuket, which has been on my wish list for ages. The first restaurant in Thailand to receive Michelin’s green... More
.
Durian & caviar
.
Surat Thani
Cobia | Ceylon oak I Coffee
.
Phetchaburi
Oyster | Oxidized wine I Caviar
.
Krabi
Red mullet I Blue cheese I Black garlic
.
Carrot, XO, Hollandaise
.
We finally made it to ⭐️🍀 @prurestaurant in Phuket, which has been on my wish list for ages. The first restaurant in Thailand to receive Michelin’s green star. Since our visit it has undergone a major refurbishment and we can’t wait to include it in our tour this year.
In their own words:
“PRU takes its name from Phuket’s indigenous lore: a place where the wild forest meets the sea. At this confluence of land and water, the earth is verdant and nourishing, enlivening the local cuisine and stirring epicurean ambitions with newfound creativity. Inspired by the different eco-systems of Thailand, PRU at Trisara is pursuing our own culinary ambition – to elevate local ingredients to a new level. We use nature’s gifts from our own farm and do our part to give back, ensuring that life’s cycle continues to blossom and ripen.”
Jim Ophorst @jim_ophorst and the team’s food and service is certainly worth a trip if you are in Thailand.
.
Michelin Guide - ⭐️🍀
OAD - Highly recommended
W50B -
Asia’s 50 Best - discovery
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at PRU Restaurant at PRU
Nakhon Si Thammarat
Chempedak I Kaffir lime I Fingerroot
.
Surat Thani, River prawn I Indian plum I Chorizo
.
PRU Jampa, Sunchoke I Karonda fruit I Fig leaf
.
Pineapple and Thai basil
.
Chiang Mai, Fennel I Tarragon I Calamansi
.
Organic melon with kafir lime oil
Changmai chocolate fudge
70% with pink pepper, black peppers and fermented... More
Nakhon Si Thammarat
Chempedak I Kaffir lime I Fingerroot
.
Surat Thani, River prawn I Indian plum I Chorizo
.
PRU Jampa, Sunchoke I Karonda fruit I Fig leaf
.
Pineapple and Thai basil
.
Chiang Mai, Fennel I Tarragon I Calamansi
.
Organic melon with kafir lime oil
Changmai chocolate fudge
70% with pink pepper, black peppers and fermented soy bean
.
Dark palm sugar madeleine
Raw coconut sugar Canelle
.
Everything mulberry
White Macaron, mangosteen and cashew nut
.
We finally made it to ⭐️🍀 @prurestaurant in Phuket, which has been on my wish list for ages. The first restaurant in Thailand to receive Michelin’s green star. Since our visit it has undergone a major refurbishment and we can’t wait to include it in our tour this year.
In their own words:
“PRU takes its name from Phuket’s indigenous lore: a place where the wild forest meets the sea. At this confluence of land and water, the earth is verdant and nourishing, enlivening the local cuisine and stirring epicurean ambitions with newfound creativity. Inspired by the different eco-systems of Thailand, PRU at Trisara is pursuing our own culinary ambition – to elevate local ingredients to a new level. We use nature’s gifts from our own farm and do our part to give back, ensuring that life’s cycle continues to blossom and ripen.”
Jim Ophorst @jim_ophorst and the team’s food and service is certainly worth a trip if you are in Thailand.
.
Michelin Guide - ⭐️🍀
OAD - Highly recommended
W50B -
Asia’s 50 Best - discovery
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Jampa at PRU JAMPA Farm
HEIRLOOM TOMATO - STRACCIATELLA - SOURDOUGH - GREEN JALAPENO
.
COBIA - PINEAPPLE - AVOCADO - SEA GRAPE
.
BBQ Sourdough Bread, Herbs Butter - Fish Paté
.
Wood Fire Baby Corn
Sambal - Coriander Root
.
Flat Bread
Coconut Heart - Tomme de Chèvre - Garden Herbs
.
One of the highlights of last year was a visit to farm-to-fork restaurant @jamparestaurant... More
HEIRLOOM TOMATO - STRACCIATELLA - SOURDOUGH - GREEN JALAPENO
.
COBIA - PINEAPPLE - AVOCADO - SEA GRAPE
.
BBQ Sourdough Bread, Herbs Butter - Fish Paté
.
Wood Fire Baby Corn
Sambal - Coriander Root
.
Flat Bread
Coconut Heart - Tomme de Chèvre - Garden Herbs
.
One of the highlights of last year was a visit to farm-to-fork restaurant @jamparestaurant in Phuket. We had a fantastic tour of the farm by chef @chefrickdingen , followed by a spectacular lunch. I couldn’t recommend this place highly enough. I wasn’t surprised when Rick told us that he has customers flying down from Bangkok just to visit the restaurant. The focus is not only on using produce from the farm but also helping small local suppliers and businesses. Even the chickens are treated well and are only used for their eggs. Once they stop producing eggs they aren’t slaughtered but left to live out their lives. The farm is truly beautiful, as is the restaurant, and we could have happily spent the entire afternoon wandering around it.
Very highly recommended.
In their own words:
“What began as a simple passion for real food and a desire to feed our children better has grown into JAMPA, a new concept of farm to fork, creative food with a menu of sophisticated, tasty and nutritious dishes that changes daily, based on the sea and land that offer us new harvest each day.
Our drinks menu is based around natural terpenes, which all have health benefits and sugar use is reduced to the minimum, with natural sweetener or alternative to processed sugar used whenever possible.”
.
Michelin Guide - 🍀
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Jampa at PRU JAMPA Farm
Eggplant, Cos Salad - Yoghurt - Dukkah
.
Farm Mushrooms, Burnt Leek - Blue Cheese - Potato
.
SEABASS - JACKFRUIT - FENNEL - HOLLANDAISE SAUCE
.
CAULIFLOWER - HUA HIN CAVIAR - FERMENTED GARLIC - NUTMEGG - DUCK EGG
.
One of the highlights of last year was a visit to farm-to-fork restaurant @jamparestaurant in Phuket. We had a fantastic... More
Eggplant, Cos Salad - Yoghurt - Dukkah
.
Farm Mushrooms, Burnt Leek - Blue Cheese - Potato
.
SEABASS - JACKFRUIT - FENNEL - HOLLANDAISE SAUCE
.
CAULIFLOWER - HUA HIN CAVIAR - FERMENTED GARLIC - NUTMEGG - DUCK EGG
.
One of the highlights of last year was a visit to farm-to-fork restaurant @jamparestaurant in Phuket. We had a fantastic tour of the farm by chef @chefrickdingen , followed by a spectacular lunch. I couldn’t recommend this place highly enough. I wasn’t surprised when Rick told us that he has customers flying down from Bangkok just to visit the restaurant. The focus is not only on using produce from the farm but also helping small local suppliers and businesses. Even the chickens are treated well and are only used for their eggs. Once they stop producing eggs they aren’t slaughtered but left to live out their lives. The farm is truly beautiful, as is the restaurant, and we could have happily spent the entire afternoon wandering around it.
Very highly recommended.
In their own words:
“What began as a simple passion for real food and a desire to feed our children better has grown into JAMPA, a new concept of farm to fork, creative food with a menu of sophisticated, tasty and nutritious dishes that changes daily, based on the sea and land that offer us new harvest each day.
Our drinks menu is based around natural terpenes, which all have health benefits and sugar use is reduced to the minimum, with natural sweetener or alternative to processed sugar used whenever possible.”
.
Michelin Guide - 🍀
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Jampa at PRU JAMPA Farm
Octopus
Lardo - Piccalilli - Ferns
.
RIVER PRAWN - QUINOA - PICCALILLI - CHA KRAM
.
Farm Mulberry, Yoghurt - Rosella - Longan
.
Fig, Honey - Goat Milk - Mang Luk Basil
.
One of the highlights of last year was a visit to farm-to-fork restaurant @jamparestaurant in Phuket. We had a fantastic tour of the farm by chef @chefrickdingen... More
Octopus
Lardo - Piccalilli - Ferns
.
RIVER PRAWN - QUINOA - PICCALILLI - CHA KRAM
.
Farm Mulberry, Yoghurt - Rosella - Longan
.
Fig, Honey - Goat Milk - Mang Luk Basil
.
One of the highlights of last year was a visit to farm-to-fork restaurant @jamparestaurant in Phuket. We had a fantastic tour of the farm by chef @chefrickdingen , followed by a spectacular lunch. I couldn’t recommend this place highly enough. I wasn’t surprised when Rick told us that he has customers flying down from Bangkok just to visit the restaurant. The focus is not only on using produce from the farm but also helping small local suppliers and businesses. Even the chickens are treated well and are only used for their eggs. Once they stop producing eggs they aren’t slaughtered but left to live out their lives. The farm is truly beautiful, as is the restaurant, and we could have happily spent the entire afternoon wandering around it.
Very highly recommended.
In their own words:
“What began as a simple passion for real food and a desire to feed our children better has grown into JAMPA, a new concept of farm to fork, creative food with a menu of sophisticated, tasty and nutritious dishes that changes daily, based on the sea and land that offer us new harvest each day.
Our drinks menu is based around natural terpenes, which all have health benefits and sugar use is reduced to the minimum, with natural sweetener or alternative to processed sugar used whenever possible.”
.
Michelin Guide - 🍀
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Shatō51 at SHATŌ51
BURGUNDY, Potato, red wine jus
.
TATAKI, 200 days dry aged sankaku
.
MISUJI, Whipped salmon roe, Lorenzo olive oil
.
TONGUE, Dry aged tongue, brocollini
.
300 DAYS AGED RIB, Onion & apple, cauliflower
.
ASPARAGUS, Hollandaise, Tochigi A5 sirloin
.
OLFACTIF, Miyazaki 80 days dry aged
.
TENDERLOIN, 90 days dry aged Yonezawa
.
Cambodia might not be the... More
BURGUNDY, Potato, red wine jus
.
TATAKI, 200 days dry aged sankaku
.
MISUJI, Whipped salmon roe, Lorenzo olive oil
.
TONGUE, Dry aged tongue, brocollini
.
300 DAYS AGED RIB, Onion & apple, cauliflower
.
ASPARAGUS, Hollandaise, Tochigi A5 sirloin
.
OLFACTIF, Miyazaki 80 days dry aged
.
TENDERLOIN, 90 days dry aged Yonezawa
.
Cambodia might not be the first country that springs to mind when thinking of fine dining, but the food scene there has certainly progressed over the years. @shato.51 is certainly worth visiting if you find yourself in Phnom Penh. We enjoyed a 28 course tasting menu at this fantastic counter where expat chef Dennis cooks with passion and flare. He even makes his own cheeses. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Shatō51 at SHATŌ51
SCALLOP, Kohlrabi juice, caviar
.
GROUPER, Beurre blanc, matsutake
.
BOTAN EBI, Bourbon roux
.
EGG, 64.5c egg, tuffle, wagyu coppa
.
BELUGA, Isigny cream, potato tuiles
.
BIJIN TOMATO, Burrata foam
.
VEAL, Bone Marrow, green peas
.
Cambodia might not be the first country that springs to mind when thinking of fine dining, but the food scene there has... More
SCALLOP, Kohlrabi juice, caviar
.
GROUPER, Beurre blanc, matsutake
.
BOTAN EBI, Bourbon roux
.
EGG, 64.5c egg, tuffle, wagyu coppa
.
BELUGA, Isigny cream, potato tuiles
.
BIJIN TOMATO, Burrata foam
.
VEAL, Bone Marrow, green peas
.
Cambodia might not be the first country that springs to mind when thinking of fine dining, but the food scene there has certainly progressed over the years. @shato.51 is certainly worth visiting if you find yourself in Phnom Penh. We enjoyed a 28 course tasting menu at this fantastic counter where expat chef Dennis cooks with passion and flare. He even makes his own cheeses. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Knystaforsen at Knystaforsen
Smoked cream “waldorf”
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in... More
Smoked cream “waldorf”
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Knystaforsen at Knystaforsen
Eel and oyster mushroom
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their... More
Eel and oyster mushroom
.
An incredible experience at @knystaforsen in Sweden, about two and a half hours in the car from Copenhagen. This house of fire and smoke in the Swedish woodlands has a touching story behind it. Chef @nicolaitram and his wife @evahtram have been on a long journey to reach this point in their lives where they seem to have found contentment in these woods with their family. Nicolai was a very successful chef excelling in both the classics and the new Nordic cuisine inspired by the avant-garde Spanish influences of the El Bulli group for whom he also worked. But the eventual realisation that, having opened his own successful and highly regarded Nordic bistro, this life was not fulfilling him and the love was not there while cooking in this environment, a change was in order.
A successful career in television followed involving projects like Masterchef Denmark. But good jobs, financial security and a home in Copenhagen still did not complete the puzzle and bring them the contentment and happiness that they were looking for.
They decided to purchase a property in the Swedish woodlands and what was once a weekend home has now morphed into a restaurant where Nicolai can finally cook with contagious joy and from the heart. He seems so happy to bring people into his home and cook a menu of incredibly tasty dishes that incorporate produce from the surrounding terroir, the river, the forest, and use fire and smoke in some way in every dish. The perfect marriage of ingredients touched by fire and served with incredible classical sauces results in one of the best meals that me and Hayley have ever had. We also stayed in one of their comfortable rooms and enjoyed a terrific breakfast in the morning. I cannot recommend this place highly enough
.
Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Shatō51 at SHATŌ51
FOIE GRAS, Cookie, pumpkin
.
CRYSTAL BREAD, Caviar, Isigny cream
.
TARTARE, French toast, egg yolk, almonds
.
ISE EBI, Aged tallow foam, fennel salad
.
Cambodia might not be the first country that springs to mind when thinking of fine dining, but the food scene there has certainly progressed over the years. @shato.51 is certainly worth visiting... More
FOIE GRAS, Cookie, pumpkin
.
CRYSTAL BREAD, Caviar, Isigny cream
.
TARTARE, French toast, egg yolk, almonds
.
ISE EBI, Aged tallow foam, fennel salad
.
Cambodia might not be the first country that springs to mind when thinking of fine dining, but the food scene there has certainly progressed over the years. @shato.51 is certainly worth visiting if you find yourself in Phnom Penh. We enjoyed a 28 course tasting menu at this fantastic counter where expat chef Dennis cooks with passion and flare. He even makes his own cheeses. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less