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I'm Still Hungry | A Food & Travel Blog

Restaurant reviews and travel experiences to whet your appetite and wanderlust

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Cuisines
Australia
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Americas
Travel
About Me
Disclaimers and Policies

Tag Archives: Michelin

Pavillon Ledoyen | Paris, France

April 14, 2019France, Restaurant Reviews2018, Fine Dining, French, Michelin, Pavillon Ledoyen

The Fat Duck | London & Melbourne

July 13, 2015Eight Caesars, Great Britain, London, Melbourne, Nine Caesars, Restaurant Reviews2014, Degustation, Dinner, Expensive, Featured, Fine Dining, Food, Fusion, Heston Blumenthal, Michelin, Molecular Gastronomy, Seafood, The Fat Duck, Three Stars

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I'm Still Hungry - A Food & Travel Blog by Michael Shen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on the work at https://imstillhungry.net

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Next time you add spring onions and an egg to your

Next time you add spring onions and an egg to your instant noodles and call it a 'labour of love', spare a thought for @romeosanuri and his pâté en croûte. You probably know what pâté is - a mixture of ground meat, fruits, nuts, alcohol and other seasonings with a preservation focus. Croûte, being 'crust' in French, means pâté en croûte is quite literally pâté in pastry. Much like how sushi rice used to only act as a preservative for fish, the pastry in pâté en croûte was for preserving the nutritious innards. However these days, the whole thing is very much edible. . Recipes obviously vary greatly, but they are all typified by a sh*t ton of hard work (two days for most recipes, in case you're wondering), and an ingredient list that can itself run a page. It's kind of a kitsch thing to eat these days - I bet none of you under the age of 25 have even heard of it let alone eaten it (hey same), and the number of Sydney restaurants that offer it probably number in the single digits - so if anything's a labour of love, it's this. Thanks again for sparing us a few pieces of history!

Old favourites (and some not so old) at @monkeysco

Old favourites (and some not so old) at @monkeyscorner, again tasting like it's my first time having them. God, how bloody great is dining in? . The bowls are excellent as always here (especially during truffle season), but that chilli crab noodle will always have access to the private suite of my heart. #ISH_MonkeysCorner

Get a girl that prefers bacon & cheese flowers ove

Get a girl that prefers bacon & cheese flowers over the real thing. @stephwoon made a few variants of savoury scrolls over the weekend to get rid of a multitude of leftovers and I SWEAR TO GOD this is not going to become a bloody home baking account. You have permission to come over to my place and give a good thwack with the baking tray if I ever get started on sourdough. Swipe right for some of that B-grade ASMR 😋 🎶

In keeping with the theme of this week's accidenta

In keeping with the theme of this week's accidental toastie series, here's one from home (though not coincidentally also inspired by the cafe featured in the previous two posts) - ham & four-cheese (mozzarella, reblochon, truffle brie & cheddar) jaffle w/@madametruffles truffles. The only thing worse than the all-too-short time it takes to devour this is the far-too-long time taken to clean up the jaffle machine afterwards. 😪

The burrata pizza pocket - another one of Cavalier

The burrata pizza pocket - another one of Cavalier's 'delicious things in bread' series (it's a killer series). Green olive bread is stuffed to the brim with burrata, house-pickled zucchini & pesto. The mess (and it will be messy) is worth it - whoever eats pizza with knife and fork?* #ISH_Cavalier

Who needs a heater this winter when you've got @ca

Who needs a heater this winter when you've got @cavalier2.0's spicy nduja toastie (and a f*ck ton of stretchy cheese) to warm you up? #ISH_Cavalier #StillOneOfTheBest

Shame on me for judging using preconceived notions

Shame on me for judging using preconceived notions of what's right and what's delicious. Truffle sam wong dan (a kind of savoury egg custard particular to SEA countries & China) & truffle lo bak (pan-fried/steamed radish cakes) tasted much better than I expected when inclusive of the tuber, certainly much better than mere 'gimmick' status (the egg more than the radish). Can't see myself adding truffles all the time to these (the base dishes are excellent as is) but variety is the truffle of life! . Given it's now truffle season, I'll pre-empt comments on whether adding truffle to a given dish is necessary or worthwhile. You gotta realise that truffles can't save a bad dish, though you can certainly still put lipstick on a pig should you wish. Affordability and value-for-money is another matter (and one for personal judgement, no less), but these debates will always be had when it comes to luxury ingredients. #ISH_Hojiak

In the end, no matter how convenient and comfortab

In the end, no matter how convenient and comfortable dining in is, no matter how nicely we artfully replate food from tupperware, it doesn't - can't - compare to dining out. I want the wine I didn't have to pour myself, food that magically materialises on my table with a swift server's flourish without having to whip out my own pots and pans or - god forbid - microwave. I definitely DON'T want to do any more dishes or waste any more plastic takeaway containers. . What a time to be back in the dining room again and what a restaurant to rekindle the dining out flame than @lotus.sydney. Obviously, the burger and scarlet prawn noodles are fixed constants, but this time the charred shiitake, enoki & porcini noodles (with some cheeky chanterelles straight from France - not normally on the dish) took out first prize with a tidal wave of umami. And this is a meal that included a whole live lobster. There was nothing I didn't like. Perhaps symptomatic of being cooped in all this time? Whatever it is, what a time to be back indeed. #ISH_Lotus

So glad @souldining's only a stone's throw away fr

So glad @souldining's only a stone's throw away from my new place, as dining-in here is inevitable after trying out their @bowlbysoul takeaway spinoff. It's admittedly true that the order - fire pork belly w/garlic butter noodles; Soul's galbi bowl & kimchi fritters - aren't exactly pushing the envelope, but they deliver on what's important - FLAVOUR (ok, the galbi needed a bit more work here). Just like how a fine dining restaurant can be judged based on its bread, so too can a bowl reveal much more than its contents would suggest. Stay tuned for a dine-in post hopefully in the next month or so! . This will likely be my last #ISH_SupportLocalBusiness post in the specific context of COVID19-driven takeaway, given dining in is finally legal again. I must say we got out of this sooner than I had expected (can you believe I was on the verge of learning how to cook myself? Dodged a bullet there!) so after 33 such posts, it's time to get back into the groove. ISH IS BACK! #ISH_SoulDining

What do you think my favourite colour is? Here's a

What do you think my favourite colour is? Here's a hint: rhymes with head. Here's to hoping for a long and bountiful tuna season. As usual thanks to the Sokyo team for putting up the quality stuff and in this instance, @kuririn_tomo for dishing out your truffle octopus. #ISH_Sokyo

It could be the fact that this is my first cafe vi

It could be the fact that this is my first cafe visit since lockdown, but golly I what a time it was with everything truffle at @threewilliamscafe. My last visit was quite a few years ago, and some have been hit and miss. The time skip has made it almost feel like a new cafe - and it's an upgrade all round. . While I only tried three dishes (Peking duck angel hair pasta, chorizo omelette & mandarin & truffle honey crumpet), they were all in the 'would order again' league. But man, that dessert is right up there as the one to beat this season. Oh and by the way, I really missed having coffee out of an actual cup - nothing quite like it. #ISH_ThreeWilliams #ISH_SupportLocalBusiness

First time eating out properly since COVID and wha

First time eating out properly since COVID and what better occasion than to celebrate a triple b'day of May babies @ernest.roo @ericacaeats and yours truly, and what better place to do it at than @restaurant_plage - one of my top ten meals of 2018. Took sh*t photos but the fact that I'm still posting this meal is saying a lot. . At the dinner, @rons_kitchen dropped the nugget that two people can make the exact same food but doing it with love and eaten in the best company elevates it to yet higher highs. This may be objectively false but food has never been objective and neither are ourselves. Dare I say then that this my favourite experience at Plage yet - in no small part thanks to the excellent company! #ISH_SupportLocalBusiness #ISH_Plage #ISH_SupportLocalBusiness

Shin Ramyun with a couple of uh, upgrades inspired

Shin Ramyun with a couple of uh, upgrades inspired by @masterchefau. What can I say, I'm all about that high-low life. #InstantNoodlePimp #masterchef #loljksnotrly

I've lost count of the number of times I've gone o

I've lost count of the number of times I've gone on and on about LuMi Dining's brioche and pork & shiitake pithivier - even at the great risk of overhyping the pastries. Well, this picture's for those of you who are still unconvinced: go carb or go home. #ISH_SupportLocalBusiness #ish_lumi

#ISH_SupportLocalBusiness - Taste of Shunde. Have

#ISH_SupportLocalBusiness - Taste of Shunde. Have you honestly heard of Shunde before (I haven't)? It's a city district not far from Guangzhou, but has the distinction of being one of only 36 around the world labelled a City of Gastronomy by UNESCO. While it's assuredly Cantonese - classics such as lobster e-fu noodles and roast goose abound in many of its set menus - Shunde's cuisine is decidedly a regional one. For example, Chinese broccoli with mud carp fish balls which almost resemble fish tsukune (the fine bones of the fish are integrated), or the pork mince paste-stuffed fried lotus root are not dishes you'd typically see in a 'vanilla' Cantonese restaurant. And it's definitely been awhile since I've seen the entirety of a braised chicken (head included!), chopped up and served with kohlrabi at any restaurant, let alone a Chinese one. . Each dish is full of 'xian' - i.e. that aromatic and highly palatable umami that's a mainstay of Cantonese cuisine. Taste of Shunde is a restaurant that clearly employs chefs with quite a lot of technical skill, serving as a reminder that you can always go deeper down the rabbit hole of what previously would have seemed monolithic. Can't believe Kogarah's been hiding such a yummy secret all this time! Pictured is a 4-6pp set menu for $268 (which includes a chicken, fig & lychee soup dish, not pictured) #ISH_TasteofShunde

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I'm Still Hungry - A Food & Travel Blog by Michael Shen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Based on the work at https://imstillhungry.net