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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
Caramelised onion financier and onion tartar
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ruby pomelo from Nakorn Sri Tamarath, prepared ceviche style with salty vegetables
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Crab curry explosion with black crab, XO hollandaise topped with smoked crab roe
.
We finally made it to ⭐️🍀 @prurestaurant in Phuket, which has been on my wish list for ages. The first restaurant... More
Caramelised onion financier and onion tartar
.
ruby pomelo from Nakorn Sri Tamarath, prepared ceviche style with salty vegetables
.
Crab curry explosion with black crab, XO hollandaise topped with smoked crab roe
.
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 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 Shatō51 at SHATŌ51
BURGUNDY, Potato, red wine jus
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TATAKI, 200 days dry aged sankaku
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MISUJI, Whipped salmon roe, Lorenzo olive oil
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TONGUE, Dry aged tongue, brocollini
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300 DAYS AGED RIB, Onion & apple, cauliflower
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ASPARAGUS, Hollandaise, Tochigi A5 sirloin
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OLFACTIF, Miyazaki 80 days dry aged
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TENDERLOIN, 90 days dry aged Yonezawa
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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
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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
PATE EN CROUTE, green mustard
.
ROCKET, Banyuls vinegar dressing
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AMAEBI, Horseradish, shallots
.
Entremet, sorbet, Mawsim Gin
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OSCIETRA, Pumpkin textures, Isigny cream
.
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... More
PATE EN CROUTE, green mustard
.
ROCKET, Banyuls vinegar dressing
.
AMAEBI, Horseradish, shallots
.
Entremet, sorbet, Mawsim Gin
.
OSCIETRA, Pumpkin textures, Isigny cream
.
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
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BOTAN EBI, Bourbon roux
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EGG, 64.5c egg, tuffle, wagyu coppa
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BELUGA, Isigny cream, potato tuiles
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BIJIN TOMATO, Burrata foam
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VEAL, Bone Marrow, green peas
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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 Shatō51 at SHATŌ51
FOIE GRAS, Cookie, pumpkin
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CRYSTAL BREAD, Caviar, Isigny cream
.
TARTARE, French toast, egg yolk, almonds
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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
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- Neil A. Chef added a new meal Dinner at Mezzaluna Restaurant at Mezzaluna
Niigata Murakami Wagyu Beef “Grilled Over Charcoal”
Squid, Celeriac, Porcini Miso, Kuroshichimi
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Pigeon Au Sang “Cooked On The Bone”
Leg Samosa. Maitake, Ginkgo, Salmi Sauce
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Marktin 80% Chocolate “Tart”
Kaneko Farm Mango, Tandoori Spice
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Kaki & Macadamia “Déclinaison”
Tofu, Saffron, Choux Pastry
.
Dinner at ⭐️⭐️ Mezzaluna,... More
Niigata Murakami Wagyu Beef “Grilled Over Charcoal”
Squid, Celeriac, Porcini Miso, Kuroshichimi
.
Pigeon Au Sang “Cooked On The Bone”
Leg Samosa. Maitake, Ginkgo, Salmi Sauce
.
Marktin 80% Chocolate “Tart”
Kaneko Farm Mango, Tandoori Spice
.
Kaki & Macadamia “Déclinaison”
Tofu, Saffron, Choux Pastry
.
Dinner at ⭐️⭐️ Mezzaluna, also located at the top of Lebua State tower with Chef’s Table. We much preferred this meal to the previous evening’s at CT. Japanese precision, French technique and superb produce added up to be a truly great meal. As you’d expect from a chef whose CV includes Bocuse and Robuchon.
(Fun fact: this is where the Sühring twins used to cook before opening their own restaurant)
.
Michelin Guide - ⭐️⭐️
OAD - 127 Asian list
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 Mezzaluna Restaurant at Mezzaluna
Foie Gras “Seared”
Beni Haruka, Kuri, Hazelnut
.
Ise Ebi “Grilled On The Shell”
Spiny Lobster, Mussel, Yurine, Aged Parmesan
.
Matsukawa Karei “Butter Poached”
Barfin Flounder, Smoked Haddock, Ikura
.
Sanko Menuke “Shio Koji Marinated”
Red Rockfish, Matsutake, Iberico Ham Bouillon
.
Dinner at ⭐️⭐️ Mezzaluna, also located at the... More
Foie Gras “Seared”
Beni Haruka, Kuri, Hazelnut
.
Ise Ebi “Grilled On The Shell”
Spiny Lobster, Mussel, Yurine, Aged Parmesan
.
Matsukawa Karei “Butter Poached”
Barfin Flounder, Smoked Haddock, Ikura
.
Sanko Menuke “Shio Koji Marinated”
Red Rockfish, Matsutake, Iberico Ham Bouillon
.
Dinner at ⭐️⭐️ Mezzaluna, also located at the top of Lebua State tower with Chef’s Table. We much preferred this meal to the previous evening’s at CT. Japanese precision, French technique and superb produce added up to be a truly great meal. As you’d expect from a chef whose CV includes Bocuse and Robuchon.
(Fun fact: this is where the Sühring twins used to cook before opening their own restaurant)
.
Michelin Guide - ⭐️⭐️
OAD - 127 Asian list
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 Mezzaluna Restaurant at Mezzaluna
Bafun Uni “Jelly”
Red Sea Urchin, Grey Shrimp, Avocado, Caviar
.
Sanriku Scallop “Baked In The Oven”
•Karasumi, Butternut, Turmeric
.
Dinner at ⭐️⭐️ Mezzaluna, also located at the top of Lebua State tower with Chef’s Table. We much preferred this meal to the previous evening’s at CT. Japanese precision, French technique and superb... More
Bafun Uni “Jelly”
Red Sea Urchin, Grey Shrimp, Avocado, Caviar
.
Sanriku Scallop “Baked In The Oven”
•Karasumi, Butternut, Turmeric
.
Dinner at ⭐️⭐️ Mezzaluna, also located at the top of Lebua State tower with Chef’s Table. We much preferred this meal to the previous evening’s at CT. Japanese precision, French technique and superb produce added up to be a truly great meal. As you’d expect from a chef who’s CV includes Bocuse and Robuchon.
(Fun fact: this is where the Sühring twins used to cook before opening their own restaurant)
.
Michelin Guide - ⭐️⭐️
OAD - 127 Asian list
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 Chef's Table Bangkok at Chef's Table
Raspberry Caramelized Arlette
Olive Oil, Dill, Buttermilk Sorbet
.
Malt Texture, Dark Chocolate
Islay Single Malt Ice Cream
.
Dinner at ⭐️⭐️ Chef’s Table Bangkok. Lovely stuff and certainly worthy of its two stars in my opinion. I would say that it still has some way to go in order to achieve a third star (but you never know with Michelin... More
Raspberry Caramelized Arlette
Olive Oil, Dill, Buttermilk Sorbet
.
Malt Texture, Dark Chocolate
Islay Single Malt Ice Cream
.
Dinner at ⭐️⭐️ Chef’s Table Bangkok. Lovely stuff and certainly worthy of its two stars in my opinion. I would say that it still has some way to go in order to achieve a third star (but you never know with Michelin these days). Certainly worth visiting if you are in Bangkok. The views across the city are stunning from this restaurant’s location at the top of Lebua State Tower.
.
Michelin Guide - ⭐️⭐️
OAD - 91 Asian list
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