3 hours of sensory vibes pulsating - My top 10 of 25 exceptional bites and small dishes at @gaggan_anand progressive Indian cuisine. The citrus to start, the egg nest, ghewar, the cheesy porcini pav was a knockout, sea urchin - ice cream the list goes on. The experience is like no other with explosions of exceptional food, thoughtfully paired and unique wines, tunes blasting to the arrival of the next moment and dish. The lab team are both entertaining and incredibly passionate about their story. #chef#foodporn#foodexplorer#foodie#eat#world50best#michelin#explore#bangkok#passion#excellence#pinkfloyd
Restaurant Relæ  My other 2 favorites include Enoki & Razor Clam: This simply presented dish had quite a punch: the smokiness from enoki broth pairs wonderfully with the pungent marinade. Razor clam remained the raw texture with mild brininess because they cooked it for less than 5 minutes and then let it cool down immediately. Squid & Herb Curry: The squid was grilled over fire and tossed with the herb curry, made from herbs from last summer. The squid is very tender and the herb curry is just the most soul warming thing you can get in this freezing weather. Fire is crucial—unlike the American barbecue tasting a lot like smoke, it is a very gentle cooking here. This also means that the level of attention needed when you cook actually creates better result. Take squid as an example— a poorly cooked squid is rubbery and hard to swallow. Lastly, I love the vibe in the kitchen. Sitting at the counter, the stress and tension were not overwhelming. It seems to me that there are a lot of mentorship and caring—I guess these respects also translate well to the dish they present. If you want to cook well, you should first take care of your surroundings. If I ever visit Copenhagen again, I will definitely revisit Relæ. #restaurantrelae#relae#kobenhavn#copenhagen#michelinstar#michelin1star#michelinguide#world50best#gastronomy#gastronogram#course#instafood#foodporn#foodgasm#foodie#lefooding#copenhagenfood#finedining#nordic#nordicfood#foodgram#foodblogger#denmark#danish#denmarkfood#nstafood#foodstagram#worlds50best#michelinrestaurant#50bestrestaurants#
Restaurant Relæ  Every dish at Restaurant Relae here reflects a specific time and space—their terroir. Almost all ingredients they used for the Relae experience sourced sustainability from the nearby farms and are cooked with much care and respect. The cooking shares similarity with Noma but the emphasis is more on simplicity. Also, chefs brought in influences from their culture background, adding more diversity to the menu. The nature of the food and rustic decor imply that it is never a pretentious place —here, it is very appropriate to use your hand, enjoy the food and lick your finger to make sure you have every bits of the sauce. A couple highlights before digging into details Duck from Gothenberg: the duck breast was served with preserved plum and clear duck broth. The side was locally sourced quinoa, roasted quinoa, elderberry caper and duck fat. The duck was dry aged for 2 weeks, brining out the taste of ripeness. Or the funk, as most people associate umami with. As a result, the meat was extremely tender, packed with complex flavor. The clear duck broth complement well with the meat, accentuating the overall flavor profile of the dish. Only till the last slice of my duck breast that I found the preserved plum. It was pungent and sour—I could imagine how well it goes wth the meat. Muscat de Provence pumpkin & blood orange: What I really truly loved about the dessert was how playful it was.The sliced raw Muscat de Provence pumpkin was cured with sugar and it tasted like the orange Japanese melon. Chefs played around the boundaries of savory and sweet, adding just enough amount of salt to highlight the more subtle sweetness hidden in pumpkin and blood orange.
couple very tasty dishes. that kombu butter on the perch felt nuttier than last year's squid. so good! 😋 _ · cured fresh water perch · grey shrimp cooked with sea lettuce · blue mussel & seaweed broth _ Noma (2019 February) Copenhagen, Denmark 2nd visit _ #big38dineout#big38dineout_dk @nomacph @reneredzepinoma
salt cod pie _ intense oyster leaf paired with salted cod enclosed in a sheet of caramelized milk skin. delicious af 🤦🏻♂️🤤💥 _ Noma (2019 February) Copenhagen, Denmark 2nd visit _ #big38dineout#big38dineout_dk @nomacph @reneredzepinoma
repost from @restaurant_at. Thank you for using my butter knives! スプーンやバターナイフをお使い頂いているパリのレストランATさんからのリポスト。黒漆のバターナイフです。パリへお出掛けの際はぜひ〜。 . Repost . New family beautiful butter knive @kazutoyoshikawa thanks !!!!#world50best #restaurant_at #sweden🇸🇪 #france🇫🇷 #atsushitanaka#japan🇯🇵 #
Un moment de joie pure, qui m’a prouvé combien le repas réalisé à #4mains peut, quand il est aussi réussi, beaucoup émouvoir. Le chef @pierregagnaire a convié le Japonais @zaiyuhasegawa dans ses cuisines le temps de deux journées. Le monaka version salée, le #dentuckyfriedchicken au riz et à l’umeboshi, avec d’impeccables tempuras? Des clins d’œil géniaux qu’on ne pourrait goûter chez un Français. Côté cocoricoPierre, j’ai dévoré sans sourciller le turbot de ligne à l’orange sanguine, avec sa brandade de morue Felicia - un plat qui ne dit rien de ce qu’il est visuellement : fruité, acidulé, vif et surprenant comme tout. Mais le bouillon de blanquette truffé a été tout autant addictif - le raclage d’assiette à la cuillère, avec les gros yeux fous, c’était moi. Ah oui, je suis croque love d’un saké, le Nabeshima Junmai Daiginjo, comme un vin jaune ultralight, aux arômes de noix, que j’ai siroté tout le long du repas. J’y retourne volontiers. En l’excellente compagnie de @ullamajoube @juliegerbet @tokyofoodfile @eloisemichelin.m @alvinaledrujohansson #pierregagnaire#world50best#dentokyo#figureslibres
Seafood season II _ Insanely great meal. Second year, drastic year over year improvement 💪🏻 World class meal, hospitality, & service. Feel like all the little bits of inspiration and goodness from other seasons carried into this one. Team's on 🔥, just perfect smooth execution and delicious food. Thank you team @nomacph for giving my parents an unforgettable and amazing 60th bday meal 🙇🏻♂️🙏🏻❤️ _ Noma (2019 February) Copenhagen, Denmark 2nd visit _ #big38dineout#big38dineout_dk @nomacph @reneredzepinoma
Mingles restaurant. Probably the most famous restaurant among foreigners and want-to-be-chef students. At the first sight, chef Kang looks like Ghandi..^^ but his passion and intensity goes beyond that. Since opening in 2014, chef Kang and mingles have been progressively moving to another level that nobody had achieved. Asia50best, world50best, michelin, la liste 1000...Keep processing new records. Obviously these standards are not absolute and rather relative, but proves we have some recognizable restaurants in seoul. So proud of mingles for promoting korea's gourmet scene. Dishes, are not 100% traditional korean but at the same time, they are definitely 100% korean. I truly agree with the term 'contemporary korean'. Refined, exquisite, harmonious liasion between old and new. I hope everybody who read this visit mingles and comment your own thoughts of defining 'contemporary korean'. Thank you chef Kang min goo😄😄😄 밍글스. '조화롭게 이루다'라는 뜻의 mingle과 강민구 솊 이름에서도 착안을 한 밍글스. 지난 5년간 밍글스가 이루어온 업적이나 과정들을 보면 놀랍고 자랑스럽다. 단순히 월드베스트나 미슐랭가이드에 등재됬다는 사실보다 이를 통해 서울, 더 나아가 한국에 다이닝씬을 전세계에 알리고 협업을 통해 성장을 하는 바람직한 방향을 제시했다는 거애 의의를 두고싶다. 서울에서 파인 다이닝을 운영하는것이 얼마나 고통스러운 일인지 감히 내가 다 알진 못하지만, 경의스러울 정도로 감사하기만 하다. 또 나 같은 꿈을 꾸는 학생들의 저변을 넓혀주어 더욱더 감사하다. 빨리 나도 성장해 국의선양을 하고픈 마음뿐이다. 다소 아쉬운 부분도 있었지만, 세상에 완벽한 레스토랑이란 없다고 생각하기에 밍글스가 더욱더 커졌으면 좋겠다. 밍글스 스텝들 화이팅! 민구 솊 화이팅!
the color, the cook, spot on. onion water reduced greatly to produce the deep colored glaze, not caramelized 😯 _ Barr (2019 February) Copenhagen, Denmark _ #big38dineout#big38dineout_dk @barrcph @thorsten_j_schmidt
It may be a cool name for a watering hole, but ‘Wet’ is so much more than your average neighbourhood bar. Opened just last week by the one-and-only Chef Gaggan Anand, this is an easy vibe wine bar/restaurant serving drinks, soul food, and Gaggan’s world-renowned curries. You’ll find this new gem right next to his famous restaurant in Langsuan. @getwetbkk @gaggan_anand
the only thing more full than our bellies are our hearts. round 4 of traveling the world eating, drinking and culturing with these bros ✔️🖤 . Thx @boragorestaurant @040restaurante @bistro_ambrosia for the 👌🏼🔥 comida and vino #latam50best#world50best