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#asia50bestrestaurants

Posts tagged as #asia50bestrestaurants on Instagram

369 Posts

レスピラシオンです! 今月の 1/17.24.31 毎週水曜日、お席に空きがございます!! ご予約お問い合わせお待ちしてます🇪🇸 #asia50best#asia50bestrestaurant #asia50bestrestaurants #金沢#町家
料理と器、サービスまで 本当に贅沢な時間でした。  金村さん、八木シェフ ありがとうございました。  スペイン行くの楽しみになってきた。  #respiracion
新年あけましておめでとうございます!! 2018年も金澤スパニッシュ respiracionよろしくお願いします🍷🇪🇸 今月1月、平日はお席に空きがございます、ご予約お待ちしております!! そして、姉妹店であるスペイン料理BLancoが今月17日をもちまして開店5周年を迎えます!! それに伴い、17日〜21日まで5周年の記念イベントと題しまして、乾杯ドリンクサービスとおつまみを一品サービスさせていただきます!! こちらも是非、よろしくお願いします🤲  #asia50best#asia50bestrestaurant #asia50bestrestaurants #bestrestaurant#金澤スパニッシュ#町家#世界へ#スペイン#ブランコ#金沢駅#堀川
Even the palate cleanser stuns at Gallery Vask. Pingol Bato, named after the begonia leaf grown mostly in Pampanga which forms the centerpiece of the dish, not only cleanses and refreshes, but inspires the palate. The green apple taste of the raw pingol bato is wondrously complemented by the sweet-sourness of the dalandan mousse, the ethereal sweetness of the calamansi meringue, and the earthy bitter-sweetness of the pili nut praline crumble. The Philippines on a plate. #galleryvask #filipinofood #asianfood #finedining #manila #worlds50bestrestaurants #asia50bestrestaurants #heritageingredients #heritagecooking
I love how most of Gallery Vask's tasting menu is built around Philippine seafood, vegetables, and herbs. Despite Bourdain's welcome promotion of lechon and non-Filpinos' mistaken perception that Filipino food is all about pork (propagated by Fil-American chefs who have never been to the Philippines), the core of Filipino cuisine  is seafood. We are an archipelago after all,  made up of a bountiful 7,100 islands. The only meat dish in the 11 course tasting menu is this modern take on Bistek Tagalog. Beautiful prime rib bathed in soyomansi (soy and calamansi marinade) with roasted shallots, accompanied by a garlic casein paste to mix in as you please. The garlic casein is a shout out to Mugaritz where Chef Gonzales cooked before he came to the Philippines. The indifferent garnish is talinum, the Philippine spinach also known as waterleaf. #galleryvask #manila #finedining #asianfood #filipinofood #asia50bestrestaurants #worlds50bestrestaurants #heritagecooking #heritageingredients
Another favorite at the Gallery Vask "Lakbay" tasting menu is the mysteriously named 5.6. No it is not a dish that pays homage to the Philippine street loan sharks (ha!), but rather to the regional culinary strengths of the archipelago. The Philippines is divided into 12 regions comprised of various provinces and this dish pays tribute to Region 5, the Bicol provinces, and Region 6, the Western Visayas provinces. A single plump oyster from Aklan, part of Region 6, is swathed in a tangy, creamy Bicol Express sauce and garnished with rabanos (or labanos or radish) pickled in Ilocano vinegar. The sweetness of the oyster beautifully holds up to the light spicy-sweet of the sauce which is traditionally paired with pork and vegetables in the Bicol region. Delightful. #galleryvask #manila #filipinofood #asianfood #finedining #asia50bestrestaurants #worlds50bestrestaurants #heritagecooking #heritageingredients
I was both intrigued and ambivalent about this dish at Gallery Vask. Chef Gonzales' take on tinola, that nurturing clear chicken and ginger broth of our childhood sick days, is constructed like a chanwanmushi with the addition of cream,  uni emulsion (!) and Ilocano seaweed. As you get to the bottom of the bowl you start tasting the traditional tinola flavors -gingery, peppery, chicken-savory. I am befuddled and very impressed as to how he pulled this off without the chanwanmushi cooking techniques, but I also am not fully certain that the dish is successful in evoking those embracing, healing tastes and sensations that a great pot of tinola creates. #galleryvask #filipinofood #manila #finedining #asianfood #asia50bestrestaurants #worlds50bestrestaurants #heritagecooking #heritageingredients
Currently #35 in Asia's 50 Best Restaurants, Gallery Vask in the buzzing Bonifacio Global City neighborhood of Manila, is the rare Philippine restaurant that has drawn international attention. I've been reluctant to visit since Chef Chele Gonzales' culinary ode to Philippine "anthropological cuisine" has divided Filipinos whose palates I trust, some very impressed, others less so. Well count me on the very impressed, very exhilarated camp. There were highs and lows for sure in the tasting menu but the highs really soared. One of them is this play on the Peruvian tiradito, a close cousin of the Filipino kinilaw. Sushi grade yellow fin tuna is gently blanketed by kinilaw sauce, made from coconut cream, calamansi gel, and the pulp of tabon-tabon, a fruit found only in Northern Mindanao, and which makes Cagayan de Oro kinilaw taste differently from the rest of the country's. The fruit masks the fishy taste or "lansa". The fish is studded with pickled arosep or sea grapes, which evoke summer salads of my  childhood. The arosep is pickled in Sukang Pinakurat, the spiced coconut vinegar from Iligan City. This dish is Philippine cuisine in a nutshell - fresh seafood, tart flavors, crunchy textures, smart pickling techniques. Heady, brilliant, delicious. #galleryvask #manila #filipinofood #heritageingredients #asia50bestrestaurants #worlds50bestrestaurants #asianfood #finedining #heritagecooking
#nahmrestaurant #onestar #michelinstar #michelinguide ⭐️ #5 in #asia50bestrestaurants #foodie #thaicousine #menuconfiance #thailand #bangkok #amazingfood #highqualitycooking #spicyfood 🔥 😋😋😋 . Pork and lobster with shredded ginger and thai citron . Egg nets with prowns, wild almonds and kaffir lime . Grilled corn and prown salad with lemongrass and wild almonds . Clear soup of roast pigeon, crab and tapioca . Chantaburi curry of chicken with green bananas and thai basil . Siamese watercress stir-fried with fermented bean curd and smoked duck . Tropical fruit in scented syrup . Sweet thai wafers with poach persimmon and golden duck egg noodles
These few days passed really stressful also really happy for me, I tasted amazing food, ingredients and meet amazing people. Gastromasa is a amazing experience for me and being part of it is still like a dream part of my life. Thank You for coming everyone. 🙏🏻 #gastromasa17 #thailand #thaicuisine #product #50bestrestaurants #asia50bestrestaurants #goodfood #yummy #fun #conference #gastronomy #gastronomía #cocina #cuisine #istanbul #turkey #cappadocia #turkishcuisine #kebap #culinary #cusina #cocina #delicious #eatclean #foodlovers #chef #restaurant
it’s a season to be jolly - big congrats on the #michelinstar @suhring_twins @mathieu.campion #throwbackmarch2017
Potatoes and Lamb Curry by Chef Gaggan Anand @gaggan_anand at Restaurant Gaggan  #mymuybuenochefs #mymuybueno #chef #chefs #cheflife #foodporn #instafood #chefsoninstagram #foodlover  #gastronomy #chefsofinstagram #foodart #chefstalk #truecooks #chefsroll #fourmagazine #theartofplating #theworlds50best #asia50bestrestaurants #michelinstarchef #michelinguide #potato #lamb #curry #indianfood #bangkok #thailand  Make sure you tag us in your Instagram images using #mymuybuenochefs and we will share the best dishes with our followers
Nos despedimos de #newdelhi comendo no restaurante mais recomendado da cidade. Com cardápio enxuto, pratos vegetarianos e não vegetarianos, o #bukhara tem um ambiente muito interessante. Propõe que comamos com as mãos, sem o auxílio de talheres. Esta perna de #cordeiro, acompanhada de #butternaan e #lentilhas estava muito boa e fechou com chave de ouro uma viagem onde eu comi quase sempre pratos vegetarianos. Tchau #india! Foi um prazer ter vindo te visitar um pouquinho. Já já a gente volta! #asia50bestrestaurants #lamb #eatingwithhands #indianfood
Ontem fomos a um restaurante que se propõe a interpretar os pratos tradicionais indianos em versões de #finedining. Este foi um dos meus favoritos do #menudegustação #nonveg deles:#panipuri! Uma comida de rua apresentada de maneira sábia, mantendo a forma como se come. Cada copinho tem um molho com diferentes bases. Da direita para a esquerda: coentro, tomate, tamarindo, romã e grão de bico. Cada massa é oca e tem um buraco aberto no topo, recheado com batata e cebola. Você acrescenta o molho até encher e imediatamente come. Uma explosão de sabor! #incredibleindia #viagemÍndia #indianfood #indianaccent #food #streetfood #comidaindiana #comidaderua #tastingmenu #india #newdelhi #asia50bestrestaurants
Always have the best time at RAW! The Best of the year menu was soooo good 🤤 I’m pretty sure these pictures speak for the food themselves #yum #bestofthebest #asia50bestrestaurants
レスピラシオン全国紙デビュー!! 本日発売のフィガロボヤージュに掲載されてます!! よろしくお願いしますー😎😎 #金沢市#asia50#金沢#asia50best #asia50bestrestaurant #asia50bestrestaurants #レスピラシオン#町家#ヨガ#スペイン

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