Melinda Joe

✨ RICE & RITUAL AT SORN (PART 2) ✨

The second half of our @sornfinesouthern journey opened with a kaleidoscope of thinly sliced vegetables, tossed tableside like confetti at a festival. But the true heart of this experience is rice, and “the Thai way of sharing.”

In Thailand, rice is the essence of every meal. @ice_supaksorn spent three years mastering the art of steamed rice, learning directly from rice farmers. The result? Perfectly fluffy kernels that stand proud, served with a spectacular array of accompaniments: salted quail eggs, pickled onions, vibrant chili paste, and crispy pork rinds.

Menu:
The Sea Holds the Forest - Turmeric Rice, Southern Herbs, Budu Sauce
Southern Jasmine Rice - Charcoal steamed in Ranong Mineral Water
Som Haok Chili Paste, Pork Rinds, Sweet Shrimp
Dried Yellow Curry, Fish Sauce and Chili
Stink Bean - Redtail Catfish, Southern Curry Paste
Morning Glory - Abalone Liver, Dried Scallop and Shrimp
Roti - Beef, Southern Green Curry
Plum soup with Stingray

Each side dish sings - from the addictive catfish curry to roti dipped in rich beef curry, and a glorious, golden Thai omelet.

#SornBangkok #ThaiCuisine #MichelinStars #ThaiFood #FoodJourney #BangkokRestaurants #ThaiGastronomy​​​​​​​​​​​​​​​​ #asias50best #worlds50best Less

✨ RICE & RITUAL AT SORN (PART 2) ✨

The second half of our @sornfinesouthern journey opened with a kaleidoscope of thinly sliced vegetables, tossed tableside like confetti at a festival. But the true heart of this experience is rice, and “the Thai way of sharing.”

In Thailand, rice is the essence of every meal. @ice_supaksorn spent three years mastering the art of steamed rice, learning directly from rice farmers. The result? Perfectly fluffy kernels that stand proud, served with a spectacular array of accompaniments: salted quail eggs, pickled onions, vibrant chili paste, and crispy pork rinds.

Menu:
The Sea Holds the Forest - Turmeric Rice, Southern Herbs, Budu Sauce
Southern Jasmine Rice - Charcoal steamed in Ranong Mineral Water
Som Haok Chili Paste, Pork Rinds, Sweet Shrimp
Dried Yellow Curry, Fish Sauce and Chili
Stink Bean - Redtail Catfish, Southern Curry Paste
Morning Glory - Abalone Liver, Dried Scallop and Shrimp
Roti - Beef, Southern Green Curry
Plum soup with Stingray

Each side dish sings - from the addictive catfish curry to roti dipped in rich beef curry, and a glorious, golden Thai omelet.

#SornBangkok #ThaiCuisine #MichelinStars #ThaiFood #FoodJourney #BangkokRestaurants #ThaiGastronomy​​​​​​​​​​​​​​​​ #asias50best #worlds50best Less

Newly opened in Osaka, Gucci Giardino serves exceptional cocktails, snacks from @gucciosteria Tokyo, and impeccable style.

“Upstairs, the dramatic space is outfitted with wine-colored leather sofas, seductively back-lit red walls and woven bamboo fixtures adorning two wide pillars. The atmosphere feels moody, chic and delightfully louche — more beguiling villain’s lair than the cheerful cafe ambiance of the original Gucci Giardino in Florence.

While that location established itself as a destination for innovative cocktails in the historic heart of the Renaissance, this Osaka outpost, located inside the Herbs Plaza ENT shopping complex, carves out its own identity through a fusion of Italian and Japanese influences set against the backdrop of the city’s fast-paced, urban landscape.”

My latest in @thejapantimes #kanpaiculture. Link in bio and:
https://www.japantimes.co.jp/life/2024/12/15/food-drink/joe-food-gucci-giardino-cocktails/ Less

I’d wanted to visit @wingrestaurant_hk ever since it opened in 2021. I can still remember the excitement I felt when @chefvickycheng announced that he was applying his prodigious culinary talent to a “borderless Chinese” concept.

The menu is a seamless fusion of influences from all over China, the kind of food that hits all the right notes, cuisine that could only be conceived of by someone with a third-culture background. I loved it.

Here’s what we had:

Geoduck, Japanese oysters and golden crystal eggs (marvelous!) in mala sauce, drunken hairy crab, smoked eggplant braids

Steamed wild Macau sole

Chili Alaskan crab with crispy cheung fun (my favorite!)

Dried sea cucumber sprig rolls (amazing)

Baby pigeon with sugarcane glaze (look at that sheen!)

Fish maw in abalone sauce

Double boiled soup with Alba white truffle

Sneaky fried noodles

Juicy black pepper buns (oh so good)

In excellent company with @mamacattravels @maybnavarra @jordynavarra. Less

I’d wanted to visit @wingrestaurant_hk ever since it opened in 2021. I can still remember the excitement I felt when @chefvickycheng announced that he was applying his prodigious culinary talent to a “borderless Chinese” concept.

The menu is a seamless fusion of influences from all over China, the kind of food that hits all the right notes, cuisine that could only be conceived of by someone with a third-culture background. I loved it.

Here’s what we had:

Geoduck, Japanese oysters and golden crystal eggs (marvelous!) in mala sauce, drunken hairy crab, smoked eggplant braids

Steamed wild Macau sole

Chili Alaskan crab with crispy cheung fun (my favorite!)

Dried sea cucumber sprig rolls (amazing)

Baby pigeon with sugarcane glaze (look at that sheen!)

Fish maw in abalone sauce

Double boiled soup with Alba white truffle

Sneaky fried noodles

Juicy black pepper buns (oh so good)

In excellent company with @mamacattravels @maybnavarra @jordynavarra. Less

🌟 @estro.hk had been on my list for a long time. As a fierce pasta lover, I was enticed by tantalizing images of @antimo_maria_merone’s signature bottoni and lustrous loops of linguine. I knew that they would dazzle the palate as well as the eyes, and they did not disappoint.

The entire meal was a treat - wonderful pastas and perfectly cooked lamb. Combined with Antimo’s affable charm, it’s a winning combination.

Our menu:

Mortadella and robiola toast
Saffron rice waffle
Sesame crisp with eggplant compote
**
Aori-ika| almond, lemon, caviar
**
Linguine | bell pepper, tomato, capers, tuna
**
Bottoni| buffalo robiola, guanciale, aromatic peppercorns
**
Lamb| carrot, rosemary, fennel, pollen jus
*
Pappardelle| onion “Genovese” ragout, wagyu
**
Warm chocolate cake, chocolate cream and crumble, cocoa pulp sorbet
*
Pistachio gelato and fig tart

@jiagroup 🙏
@theforksandspoons852 Less

Such a treat to join @thexandersoren for a special collaboration at @nocode_tokyo featuring a lineup of sake from @dassaisake and wines from @xandersorenwinesjp! This time @naohawaii was behind the counter showing off his sushi skills, complemented by sauces and creative touches by @yone_asakusa: hirame marinated with prosciutto in lieu of kombu blades, Wagyu bresaola nigiri, tuna ohagi dusted with black truffle, and kakuni tacos. A fun and delicious fusion paired with @xandersorenwines 2019 Yuki Vineyard, 2019 Olivet Lane Vineyard, 2020 Ludeon and a very special bottle of 2015 from Xander’s private collection. Less

🌟 @estro.hk had been on my list for a long time. As a fierce pasta lover, I was enticed by tantalizing images of @antimo_maria_merone’s signature bottoni and lustrous loops of linguine. I knew that they would dazzle the palate as well as the eyes, and they did not disappoint.

The entire meal was a treat - wonderful pastas and perfectly cooked lamb. Combined with Antimo’s affable charm, it’s a winning combination.

Our menu:

Mortadella and robiola toast
Saffron rice waffle
Sesame crisp with eggplant compote
**
Aori-ika| almond, lemon, caviar
**
Linguine | bell pepper, tomato, capers, tuna
**
Bottoni| buffalo robiola, guanciale, aromatic peppercorns
**
Lamb| carrot, rosemary, fennel, pollen jus
*
Pappardelle| onion “Genovese” ragout, wagyu
**
Warm chocolate cake, chocolate cream and crumble, cocoa pulp sorbet
*
Pistachio gelato and fig tart

@jiagroup 🙏
@theforksandspoons852 Less

I’d wanted to visit @wingrestaurant_hk ever since it opened in 2021. I can still remember the excitement I felt when @chefvickycheng announced that he was applying his prodigious culinary talent to a “borderless Chinese” concept.

The menu is a seamless fusion of influences from all over China, the kind of food that hits all the right notes, cuisine that could only be conceived of by someone with a third-culture background. I loved it.

Here’s what we had:

Geoduck, Japanese oysters and golden crystal eggs (marvelous!) in mala sauce, drunken hairy crab, smoked eggplant braids

Steamed wild Macau sole

Chili Alaskan crab with crispy cheung fun (my favorite!)

Dried sea cucumber sprig rolls (amazing)

Baby pigeon with sugarcane glaze (look at that sheen!)

Fish maw in abalone sauce

Double boiled soup with Alba white truffle

Sneaky fried noodles

Juicy black pepper buns (oh so good)

In excellent company with @mamacattravels @maybnavarra @jordynavarra. Less

Congratulations to the entire team at @cyclerestaurant by Mauro Colagreco! It’s been a big year for the restaurant: a 🌟 in the 2025 Tokyo @michelinguide, and General Manager Rie Yasui received this year’s Service Award. Well deserved!

We were lucky enough to pay a visit recently, when @maurocolagreco and the @restaurantmirazur family joined @miya176336 in the kitchen last month. This time, I loved the dish of wild mushrooms (香茸), fresh peanuts, and suckling pig, as well as the perfectly succulent megumi duck with fig and wild rice. All served with lovely natural wines - the Lijsternest Magda 2020 was such a delightful surprise.

Once again, in the best company 😊 @santiago.maztokyo @keisui. Less