#worlds50bestxcheryltiu

MOST RECENT

“At The Catbird Seat in Nashville, it’s a tradition for them to present their guests with cookie jars at the end of a meal— and that’s exactly what they did; they brought the cookie jars with them to Washington DC for the special collaboration at Minibar. Inside are two kinds of cookies: brown sugar with freeze dried cherries; and white chocolate with milk chocolate ganache.” Thank you to 50 Best TasteHunter Cheryl Tiu (@chertiu) for sharing highlights from the collaboration between Minibar and The Catbird Seat.
#50BestTasteHunter @chertiu @chefjoseandres #chef @minibarbyjose #restaurant @memoriesofagourmand @jlfhernandez @the_catbirdseat @rpgrizzle @leinahorii #worlds50bestxcheryltiu #cookies #cookiejar #smurfs

Throwback to last week’s amazing colaboration with @chefjoseandres & @rpgrizzle
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📸 @theworlds50best @chertiu ・・・
“Dropped by Washington DC for a special collaboration between Jose Andres’ Minibar and The Catbird Seat in Nashville, headed by Ryan Poli — a dining experience that was peppered with both precision and whimsy.” 50 Best TasteHunter Cheryl Tiu (@chertiu) shares some highlights from this collaboration meal.
#50BestTasteHunter @chertiu @chefjoseandres #chef @minibarbyjose @memoriesofagourmand @jlfhernandez @the_catbirdseat @rpgrizzle @leinahorii #washington #usa #worlds50bestxcheryltiu

“Within the first bites of our crab banh mi’s prepared by Jose Andres’ Minibar team, 50 Best Academy Chair Steve Dolinksy and I looked at each other and unanimously declared, ‘So good!’ What’s in it? Head chef Jorge Hernandez explains, ‘Inside you’ll find Dungeness crab and everything you can find in a banh mi— fresh herbs, lime, fish sauce— the only difference here is that our baguette is made from apple and it’s a little delicate; use your hands and take as many bites as you’d like.’ A beautiful toasted apple meringue that is— that successfully mimics the crunch of a baguette but with an added lightness that completely melts in your mouth.” Enjoy tasty tidbits from a collaboration meal at Jose Andres’ Minibar in Washington with The Catbird Seat courtesy of 50 Best TasteHunter Cheryl Tiu (@chertiu). #50BestTasteHunter @chertiu #50BestAcademyChair @stevedolinsky @chefjoseandres @minibarbyjose @memoriesofagourmand @jlfhernandez @the_catbirdseat @rpgrizzle @leinahorii #banhmi #worlds50bestxcheryltiu

“Dropped by Washington DC for a special collaboration between Jose Andres’ Minibar and The Catbird Seat in Nashville, headed by Ryan Poli — a dining experience that was peppered with both precision and whimsy.” 50 Best TasteHunter Cheryl Tiu (@chertiu) shares some highlights from this collaboration meal.
#50BestTasteHunter @chertiu @chefjoseandres #chef @minibarbyjose @memoriesofagourmand @jlfhernandez @the_catbirdseat @rpgrizzle @leinahorii #washington #usa #worlds50bestxcheryltiu

“Welcome to Miami! Broken Shaker at the Freehand Hotel in Miami Beach is every Instagrammer’s dream come true — everything is colourful and photogenic. But they are also every cocktail aficionado’s dream come true as the drinks are super well-balanced and delicious, like this Salted Pretzel Old Fashioned created by bar director Gui Jaroschy, where the pretzel reduction is stirred in with bourbon and bitters. And for those not looking to break bank, Broken Shaker has daily US$7 punch cocktails, too!” 50 Best TasteHunter Cheryl Tiu (@chertiu) shows us around Broken Shaker in Miami. Check out our Instagram Stories for more from Cheryl.

#Worlds50BestBars @brokenshaker @guibme @gabe_orta @eladzvi @barlabcocktails @freehandhotels #worlds50bestxcheryltiu #miami #miamibeach #florida

"A look at Mauro Colagreco’s Grill 58, which recently opened in Macao. Grill 58 focuses on steak — premium beef sourced from Japan, USA, Australia and France dry-aged in a custom-built Himalayan salt aging room — like this glorious Kobe beef fillet with charcoal-grilled vegetables. Later this year, he will be opening another concept in another Southeast Asian country, making it his fourth in Asia (he has two in China)." This steak was captured, then enjoyed, by 50 Best TasteHunter Cheryl (@chertiu). #grill58 #restaurant #macau #macao @macaouk #travel @maurocolagreco #chef
@restaurantmirazur #50BestTasteHunter
#worlds50bestxcheryltiu #kobebeef #steak

"Mexican mole at Gaggan? Yes — now on their new menu, launched just this February 14! The team was inspired by their recent trip to Mexico City (where they cooked at Quintonil). This particular dish has anago (saltwater eel) steam-cooked in sticky rice and mole, before being finished off on the tandoor." 50 Best TasteHunter Cheryl (@chertiu) ate her way through Bangkok and shares this highlight from the three-time No.1 restaurant in Asia's 50 Best Restaurants ahead of the 2018 list being revealed on 27 March.

#Asias50Best #Worlds50Best @gaggan_anand #chef @drula9 @rest_quintonil #50BestTasteHunter #worlds50bestxcheryltiu #mole

"Sühring twins, Mathias and Thomas, pay tribute to their hometown Berlin’s popular street food, Currywurst 36, which they’ve imported to their eponymous restaurant in Bangkok. It’s been a mainstay on their tasting menu, and the most recent reincarnation sees it served with crispy potato chips, and German Weiss beer mixed in with lemonade." This highlight of Sühring in Bangkok, which made its debut on Asia's 50 Best Restaurants in 2017, is brought to you by TasteHunter Cheryl (@chertiu) to help us gear up for Asia's 50 Best Restaurants 2018. This year's awards ceremony takes place one week from today on Tuesday 27 March in Macao.

#Asias50Best #50BestTasteHunter @suhring_twins
@mathias_suhring @thomassuhring #chef @mathieu.campion @rock_n_roll_sommelier @gaggan_anand @pigatemypizza #currywurst #currywurst36 #worlds50bestxcheryltiu

"Fatih Tatuk’s version of the Turkish Calamar Dolma (stuffed squid) at The House on Sathorn in Bangkok uses squid from the Andaman Sea, which he stuffs with maitake mushrooms and sugar snap peas, before creating its on shadow with squid ink, anchovies and lots of garlic." 50 Best TasteHunter Cheryl (@chertiu) helps us amp up for Asia's 50 Best Restaurants 2018 (which take place 27 March in Macao) and shares a dish from No.36 in the 2017 list, the Dining Room at the House on Sathorn.
#Asias50Best @fatih_tutak @thehouseonsathorn @wbangkok #Bangkok #Thailand #AmazingThailand #50BestTasteHunter #worlds50bestxcheryltiu

“On a quick, first-time visit to Lisbon, my first stop was at Belcanto by Jose Avillez, who pioneered modern fine dining in the country through his interpretations of traditional Portuguese cuisine. ‘Suckling Pig Revisited’ is a delicate thin slice of meat—with the crispiest skin—glazed with jus, served with an orange purée laced with black garlic, lettuce heart and potato chips in an edible bag—a tribute to the cuisine of Bairrada, home of Portugal’s famous suckling pig, the leitao.” Words and photo by 50 Best TasteHunter Cheryl Tiu (@chertiu) who is currently in Lisbon.
#50BestTasteHunter #Lisbon #Portugal #travel #chef @joseavillez
@davidrdjesus
@monica_bessone
@belcanto_joseavillez
#worlds50bestxcheryltiu

“Hola from Madrid! This is 50 Best TasteHunter Cheryl Tiu. I’m back in the Spanish capital for the 16th edition of Madrid Fusion. As you may have heard, my country, the Philippines, hosts the Asian edition of this congress yearly in Manila (now on its fourth year, it will be held from April 19-21). At the reception hosted by the Philippine Department of Tourism at Tatel restaurant, Jose Andres came to celebrate with us! See you guys in Manila this April— Matt Abergel (Yardbird - sister restaurant of Ronin, Hong Kong) Mingoo Kang (Mingles, South Korea) and LG Han (Labyrinth, Singapore) will be presenting as well!” #50BestTasteHunter @chertiu
@chefjoseandres
@madridfusion
@madridfusionmanil #worlds50bestxcheryltiu
#realeMF18
#madridfusion
#madridfusionmanila #Asias50Best #DinersDiscovery

“Mitsuharu Tsumura flew from Lima to New York City for Tour Paraqay, a foundation that rescues traditional Andean recipes and provides educational training in the hospitality sector for young underprivileged local students and creates numerous employment opportunities for the surrounding community of food producers. At Bagatelle, he cooked alongside fellow Peruvian chefs Jose Lujan of PACHAlab in Cusco; Jose Luis Chavez of Mission Ceviche in NYC; Cesar Gonzalez, owner of seven restaurants in Miami; Miguel Aquilar of Surfish Bistro in New York; and Richard Farnable, executive chef at Bagatelle NYC.⠀
Micha prepared short rib nitsuke with native potato cream made with purple potatoes, and crispy rice (in photo) and tiradito de poda: mackerel, Northern Peruvian beans, ponzu gel, avocado cream, Nikkei tigers’ milk.”⠀
50 Best Tastemaker Cheryl (@chertiu) shares her highlights from Tour Paragay in NYC, a Peruvian culinary masters collaboration to promote poverty eradication through education. ⠀

#Worlds50Best #LatAm50Best @mitsuharu_maido #Worlds50BestxCherylTiu #Lima #Peru #TourParaqay #NYC #NewYork #Chef #Restaurant

"This dish resonated with me the most because it was one dish done by all three chefs! This was Flemish pigeon from Steenvorde and Japanese rice with a dashi of bonito flakes and pigeon bones. And... guess who did what? It was actually Japanese chefs Zaiyu and Hiroyasu who chose the pigeon and they challenged Flemish Gert to do the rice! So Gert added snails, grilled bone marrow and their own harvested mushrooms and the result was phenomenal - a crossing of cultures not only of Flemish and Japanese, but of Europe and Asia. What a nice surprise, right!?🇧🇪🇯🇵" Thank you 50 Best Tastemaker Cheryl (@chertiu) for sharing highlights from the collaboration between host chef Hertog Jan's Gert de Mangeleer with visting Tokyo-based chefs Zaiyu Hasegawa (Den) and Hiroyasu Kawate (Florilege), and Osaka-based Yusuke Takada (La Cime). #fromflanderswithfood #visitflanders #belgium #travel #50BestTastemaker
#worlds50bestxcheryltiu
#chef @gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs

"The second collaboration dish was between Zaiyu Hasegawa (Den) and Gert de Mangeleer (Hertog Jan): eel grilled Japanese-style served with green herbs. (*Eel in green herbs sauce is a classic Flemish dish.) 'Eel dishes are loved by both Japanese and Belgian, but the way eels are treated and cooked are totally different,' shared Zaiyu. 'I wanted to create a dish by mixing Belgian traditional styled eel dish with Japanese traditional styled eel, in order to create something new.'" 50 Best Tastemaker Cheryl (@chertiu) shares highlights from a special collaboration last week in Bruges.

#fromflanderswithfood #visitflanders #bruges #brugge #belgium #travel #50BestTastemaker
#worlds50bestxcheryltiu #chef @gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs #Worlds50Best #Asias50Best

"The first collaboration dish was between Hiroyasu Kawate (Florilege) and Gert de Mangeleer (Hertog Jan). It was cod - specifically a bycatch fish -with crab sauce and parsley oil and garnished with male zucchini flowers and fennel blossoms (parts that are normally thrown away). This dish was actually all about food waste. 'The concept of sustainability is very important for me,' shared Chef Kawate. 'I wanted to use fish which [most people] don't eat. It is very important to cook the waste - fish and crown. Chef Mangeleer told me that sustainability is respect. Respect for food, people, culture and history.'" 50 Best Tastemaker Cheryl (@chertiu) shares highlights from a recent collaboration in Belgium. Stay tuned for more.

#fromflanderswithfood #visitflanders #brugge #belgium #travel #50BesrTastemaker
#worlds50bestxcheryltiu #chef @gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs #food #foodpics

"We've just come from Bruges for a special Flemish-Japanese collaboration lunch and dinner between host chef Hertog Jan's Gert De Mangeleer with visting Tokyo-based chefs Zaiyu Hasegawa (Den) and Hiroyasu Kawate (Florilege), and Osaka-based Yusuke Takada (La Cime). While a lot of collaboration events have chefs bring in their own dishes, this one had that PLUS new dishes made by all of them together." Description of the event by 50 Best Tastemaker Cheryl (@chertiu) and photo by Academy Chair Mason (@masonflo). Stay tuned for fabulous food photos from the collaboration.

#fromflanderswithfood #visitflanders #brugge #belgium
#worlds50bestxcheryltiu #50besttastemaker #chef
@gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs #Worlds50Best #Asias50Best

The crowd favorite at our Neolokal dinner. Apart from the flavor, it took us on a journey to the Anatolian landscape, and through the Spice Road.🇹🇷🇵🇭 #Repost @theworlds50best with @repostapp
・・・
Maksut Askar of Neolokal in Istanbul turned houmus (hummus) into the Anatolian landscape, with the quail egg representing the sun. "Houmus is a common dish in the Middle East and Mesopotamia where the spice road passes through," he explained. Spices and herbs like sumac, dried pea powder, parsley, turmeric, beetroot, tarragon, coriander etc. were used to symbolize how rich and colorful the cuisine and culture in Anatolia is, which he wanted to share to the Philippines. "Every bite will take you to somewhere different back in time," he added, at his Cross Cultures dinner at Flame Restaurant in Discovery Primea.

Words & photo by Cheryl Tiu (@chertiu)

#neolokalatflame
#crossculturesbycheryltiu
#flameph
#discoveryprimea
#neolokal
#turkishairlines
#worlds50bestxcheryltiu

@chertiu
@maksutaskar
@luischikiamco
@cross.cultures
@neolokal
@pinkjbb
@discoveryprimea
@cavemancamus
@chefrheasycip

Maksut Askar of Neolokal in Istanbul turned houmus (hummus) into the Anatolian landscape, with the quail egg representing the sun. "Houmus is a common dish in the Middle East and Mesopotamia where the spice road passes through," he explained. Spices and herbs like sumac, dried pea powder, parsley, turmeric, beetroot, tarragon, coriander etc. were used to symbolize how rich and colorful the cuisine and culture in Anatolia is, which he wanted to share to the Philippines. "Every bite will take you to somewhere different back in time," he added, at his Cross Cultures dinner at Flame Restaurant in Discovery Primea.

Words & photo by Cheryl Tiu (@chertiu)

#neolokalatflame
#crossculturesbycheryltiu
#flameph
#discoveryprimea
#neolokal
#turkishairlines
#worlds50bestxcheryltiu

@chertiu
@maksutaskar
@luischikiamco
@cross.cultures
@neolokal
@pinkjbb
@discoveryprimea
@cavemancamus
@chefrheasycip

"Kokotxa in pilpil sauce is a Basque specialty.
At Nerua Guggenheim Bilbao, Josean Alija elevates this with sophistication. Every dining experience at the restaurant will see different versions, sometimes using cod, sometimes hake, with different sauces and techniques. At the Four Hands dinner with Joan Roca, Alija used only be skin of the cod kokotxa, using its gelatin to make a sauce - or rather a pilpil emulsion - along with crab corals - garlic, cayenne and olive oil, lending a beautiful mildly spicy flavor." 50 Best Tastemaker Cheryl (@chertiu) shares highlights from this four hands dinner in Bilbao.

Image: Miguel Toña - MTVisuals

#Worlds50Best #Bilbao #Basque #Biscay #Bizkaia #Spain @neruaguggenheimbilbao @stegiordanobilbao @inakitxu8 @giacomo9223 @cellercanroca @annapayet #worlds50bestxcheryltiu #50BestTastemaker

"Joan Roca brought El Celler de Can Roca's signature deconstructed Palamos prawn dish to Nerua for the Four Hands dinner with Josean Alija. The prawn was marinated in vinegar, the head turned into a sauce, legs fried-- everything is edible. While the product is from Catalunya, the flavors are Asian-inspired. 'The idea is local product, global inspiration,' shared Roca." 50 Best Tastemaker Cheryl (@chertiu) shares her experience at this incredible four hands dinner in Bilbo.

Image: Miguel Toña - MTVisuals

#Worlds50Best @neruaguggenheimbilbao @stegiordanobilbao @inakitxu8 @giacomo9223 @cellercanroca @annapayet #worlds50bestxcheryltiu #50BestTastemaker #Bilbao #Basque #Biscay #Bizkaia #Spain #travel #eat

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