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Home recipes Pasta with Creamy Miso Pumpkin Sauce 20201119_125809_mh1605878269892

20201119_125809_mh1605878269892

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Qiu, pronounced ‘Cho’ (sort of). CEO Chief Eating Officer

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The unseen confession All things done by me Just f

The unseen confession
All things done by me
Just for fun 🎃
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I miss the sun . . . #malta #travel #europe #europ

I miss the sun
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#malta #travel #europe #europetravel #sliema #valletta #comino #gozo #sea #beachlife #nature #outdoor #architecture

The best duck leg I've had, which I still crave on

The best duck leg I've had, which I still crave once in a while. @aranyhordo_vendeglo at the heart of the Buda castle. Perfectly crispy skin, the duck meat is succulent and well seasoned. Reasonable amount of fat retained, so it's not greasy. Mashed potato infused with aroma of onion, I think it was slightly seared to get the golden crust. Nothing fancy, just a well prepared dish, filling and hearty. Randomly walked into this restaurant with rustic decor, in a highly touristy area, was a great surprise. Google reviews are not reliable, rather trust my intuition
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A very creative dish @greygardens199 Bouillabaiss

A very creative dish @greygardens199
Bouillabaisse inspired crudo loaded with natural umami from seafood. Fluke with shellfish oil, saffron mayo, carrots and hint of spice. Rich in flavour and refreshing at the same time
😙🤌
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Well prepared venison tartare at @lakeinez Mystery

Well prepared venison tartare at @lakeinez Mystery patio dinner. House dry aged venison tartare with Thyme oil, special miso from Affinity Fish Toronto, fermented hot sauce. Topped with chestnuts different ways, furikake, candied pineapple. There are many layers of flavors as well as textures, bold and adventurous. The tasting menu was authentic and interesting, and to me the venison tartare particularly stood out. Also love the level of enthusiasm of the whole team!
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August in Paris chez Le Gabriel @lareserveparis .

August in Paris chez Le Gabriel @lareserveparis . Two memorable dishes: Perfectly poached blue lobster with almond sauce, white peach, verbena oil and plums. The sweetness of white peach and refreshing herbal scent of verbena made the fresh seafood stand out even more. Very unique flavours. And the widely celebrated carrot did have a very distinct texture - almost 'chewy' on the outside and creamy on the inside. Served with fermented ginger, the dish made with humble ingredients was able to excite the taste buds
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Randomly walked into @terroir.restaurante and it t

Randomly walked into @terroir.restaurante and it turns out to be a great surprise. Dishes made with creative approaches, highlighting portuguese ingredients & international flavours. The most unexpected dish was the Cockles & dashi 'tofu' with cockle meat, wild rose granita, seaweed & cucumber jelly. Shellfish dashi 'tofu' is silky smooth, loaded with umami, it reminds me of ankimo. Wild rose granita bursts with natural rose scent. Unusual combination. Flavorful and refreshing at the same time 😍
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Roma . . . . #rome #romeitaly #italia #italy #hol

Roma
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LISBOA 🚋 . . . . #lisbon #europe_gallery #lisbo

LISBOA 🚋
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