Carpaccio de Betabel ahumado con cremoso de queso Philadelphia y limon eureka, del chef Rodrigo Carrasco de los restaurantes Bowie y Lennon para el recetario de Philadelphia 50 años 👌🏽👌🏽👌🏽 Producción: @letrasdesabores
Inspired by a restaurant in #HongKong called Neighborhood (they don’t have IG account it seems). I’ve never been, but they apparently make #paella with a whole Japanese snapper on top which I’ve seen several times on IG. I thought it was gorgeous and so yesterday I made my own version of it. When the stock has just been absorbed by the rice, I placed a butterflied grouper on top and grilled the whole thing closely right underneath the broiler, creating a charred skin not only on the fish, but on the surface of the rice as well. An inverted #socarrat (crispy rice) if you will. This is the most beautiful paella I’ve made. I didn’t write the recipe down but I will next time.
By @ladyandpups #discoveringfoodphoto#discoveringchefs#hongkong
I took @bravetart 's recipe for a white mountain cake and made a cardamom pistachio layer cake and it was very good. But that's the beauty of her latest book, #bravetartcookbook , Stella gives you the skeleton of what a good recipe should be, explains the logic behind it and you can do what you want them! The recipe for this cake and the instructions for the #giveaway for her book are on my blog, click the link in my profile to enter. Good luck!
By @abrowntable #discoveringchefs#discoveringfoodphoto#pastry
Brunch without booze is just breakfast 🥂Bottoms Up!! 🥂 🍋Lavender Gin Lemon Drop: lavender infused gin, fresh squeezed lemon, creme de violette & a lavender sugared rim 🍓The Capricorn: vodka, strawberry purée & black peppercorn syrup with a salt and pink peppercorn rim #theobservatory
super stoke that I got to try @vea_hk !
had friend's bday dinner and the food/quality/service/ambience /experience was AWESOME!
I'm definitely coming back 👌👍👌👍
(Sheung Wan, HK)
Throwback to a dish inspired by @sam_aisbett's love of chicken rice. Organic chicken in a white master stock infused with white soy, Chinese cooking wine, ginger, star anise, cassia bark and orange peel.