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Restaurants
- 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)
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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 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
.
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 Restaurang Äng at ÄNG
.
Breakfast tasting:
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HASH BROWN, 7 MONTH AGED PONZU, GRAPE VINEGAR & TRUFFLE SAUCE. AGED HAM
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CHESTNUT MUSHROOM VELOUTE
& LOCAL CHEESE FOAM
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LIGHTLY CURED NORWEGIAN SALMON TARTARE. DILL, CHIVES, MUSSEL SAUCE & ROSSINI CAVIAR
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KOJI FERMENTED BARLEY & CRAB
PANCAKE, DILL, KALIX SALMON ROE
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KOJI FERMENTED BARLEY PORRIDGE, COOKED IN FERMENTED TOMATO... More
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Breakfast tasting:
.
HASH BROWN, 7 MONTH AGED PONZU, GRAPE VINEGAR & TRUFFLE SAUCE. AGED HAM
.
CHESTNUT MUSHROOM VELOUTE
& LOCAL CHEESE FOAM
.
LIGHTLY CURED NORWEGIAN SALMON TARTARE. DILL, CHIVES, MUSSEL SAUCE & ROSSINI CAVIAR
.
KOJI FERMENTED BARLEY & CRAB
PANCAKE, DILL, KALIX SALMON ROE
.
KOJI FERMENTED BARLEY PORRIDGE, COOKED IN FERMENTED TOMATO JUICE. CHEESE, BUTTER & SORBET OF TOMATO & CHILLI WITH FERMENTED TOMATO POWDER
.
‘ANG BENEDICT’
SMOKED EGG, FRENCH TOAST, SPINACH, NETTLES & TRUFFLE SAUCE
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Wagyu butter, spiced salami, pork fillet cured, CARROT & CUMIN FLAT BREAD, LIVER PARFAIT & REDCURRANT, sage sour dough
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LOCAL CHEESE WHEAT PUFF. FERMENTED CHESTNUT MUSHROOM POWDER
.
LAVENDER MADELEINES & LAVENDER BRÛLÉE
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
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 Restaurang Äng at ÄNG
SANTANA Apples from Tvaaker. Stout from Halmstad brygghus
.
CHEESE. Arla Unika, Gulaklimp.
CHEESE. Arla Unika, Hallands Himmel
.
TRUFFLE from Gotland
.
Fika
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa... More
SANTANA Apples from Tvaaker. Stout from Halmstad brygghus
.
CHEESE. Arla Unika, Gulaklimp.
CHEESE. Arla Unika, Hallands Himmel
.
TRUFFLE from Gotland
.
Fika
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
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
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... 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 Restaurang Äng at ÄNG
PIKE PERCH from Mälaren
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious... More
PIKE PERCH from Mälaren
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
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 Restaurang Äng at ÄNG
JERUSALEM ARTICHOKE from Lingome. Caviar.
.
SOURDOUGH BREAD. Rye and wheat from Berte Qvarn.
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before... More
JERUSALEM ARTICHOKE from Lingome. Caviar.
.
SOURDOUGH BREAD. Rye and wheat from Berte Qvarn.
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
.
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 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
Roasted Challans Duck, Onion
Tangy Grape, Walnut, Sauce Duet
.
Line Caught Cod Fillet
Grilled Avocado, Leek, Champagne
.
Brittany Lobster, Sand Carrot
Turmeric, Tarragon Aroma
.
Cheese Selection
Jean-François Antony, Eleveur de Fromages
.
Dinner at ⭐️⭐️ Chef’s Table Bangkok. Lovely stuff and certainly worthy of its two stars in my opinion.... More
Roasted Challans Duck, Onion
Tangy Grape, Walnut, Sauce Duet
.
Line Caught Cod Fillet
Grilled Avocado, Leek, Champagne
.
Brittany Lobster, Sand Carrot
Turmeric, Tarragon Aroma
.
Cheese Selection
Jean-François Antony, Eleveur de Fromages
.
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
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- Neil A. Chef added a new meal Dinner at Terroir Restaurant Bangkok at Terroir Restaurant Bangkok
A superb meal at newish Bangkok restaurant @terroir.bkk . Very Japanese in style with it’s understated preparations of excellently sourced ingredients. Chef Hao believes that the land, climate, and farmers are pivotal in produce quality. This belief echoes in his eatery sourcing 90% of ingredients from Northern Thailand, named meaning... More
A superb meal at newish Bangkok restaurant @terroir.bkk . Very Japanese in style with it’s understated preparations of excellently sourced ingredients. Chef Hao believes that the land, climate, and farmers are pivotal in produce quality. This belief echoes in his eatery sourcing 90% of ingredients from Northern Thailand, named meaning ‘soil’ in French. The restaurant delivers exceptional Franco-Japanese fusion, creatively blending two cuisines. Impressive flavour pairings, notably rich, smoky broths, shine consistently. Very strong Ernst vibes (if you know you know), which is never a bad thing. Excellent wines to go along with the meal, including a blind tasting of an incredible Thai red. Another must visit if you are in Bangkok.
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Michelin Guide - listed
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 @terroirexpression_bkk Less