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Review Michelin 🌟 Chef's Table on a Plane Isn't As Delicious As It Looks😊

A purely personal opinion may not match others. ðŸĨ°

Early in January 2026, we took a business class, Thai Aviation, Bin Bangkok - Paris, we were very excited because we wanted to eat the most difficult-to-book chef's table, Le Bua! There is only money, we can't eat it.

So we picked 2 menus from Le Bua, didn't look at other options.

1.Roast Challans duck breast with broccoli purÃĐe

Accompanied by duck mousse-stuffed cannelloni and velvet foie gras sauce (roast duck breast)

ðŸĨš eat and don't like roast duck breasts. It's sticky & dry. I personally think it might be because I brought it on board. There's pressure like this. Take 5 / 10 ðŸ˜Ē but the cannelloni isn't bad at all. Give 9 / 10 (secretly disappointed duck breasts)

2.Toasted sourdough topped with sous-vide chicken breast, poached eggs, and guacamole, finished with calamansi sauce and roasted tomato concassÃĐ (sourdough bread & egg benedict)

😚 this menu, take it. 8 / 10 Chicken breasts are so soft! Confused. Why chicken breasts are soft but duck breasts are dry? This menu is delicious, no problem. Besides not wow, this is the chef table.

The file also has a chef pam menu. Unfortunately, I will definitely order to try it.

If you ask if you want to buy a BC for a chef's table, I would like to say yes, but the seat is good. If you bake privacy & convenience, especially long files, you can buy it. The chef's table is considered a giveaway.

# Before losing money to Lemon8 # Check in, eat, travel # Eat with lemon8 # Travel with lemon8 # Drug sign with lemon8

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Read moreāļ›āļĢāļ°āļŠāļšāļāļēāļĢāļ“āđŒāļāļēāļĢāļ—āļēāļ™āļ­āļēāļŦāļēāļĢ Michelin Chef’s Table āļšāļ™āđ€āļ„āļĢāļ·āđˆāļ­āļ‡āļšāļīāļ™āļ™āļąāđ‰āļ™āļ–āļ·āļ­āđ€āļ›āđ‡āļ™āđ€āļĢāļ·āđˆāļ­āļ‡āļ—āļĩāđˆāļ™āđˆāļēāļ•āļ·āđˆāļ™āđ€āļ•āđ‰āļ™āđāļĨāļ°āļžāļīāđ€āļĻāļĐāļĄāļēāļāļŠāļģāļŦāļĢāļąāļšāļ™āļąāļāđ€āļ”āļīāļ™āļ—āļēāļ‡āļŦāļĨāļēāļĒāļ„āļ™ āļĢāļ§āļĄāļ–āļķāļ‡āļ•āļąāļ§āđ€āļĢāļēāđ€āļ­āļ‡āļ—āļĩāđˆāđ€āļĨāļ·āļ­āļāļ™āļąāđˆāļ‡ business class āļāļąāļšāļāļēāļĢāļšāļīāļ™āđ„āļ—āļĒāđƒāļ™āđ€āļŠāđ‰āļ™āļ—āļēāļ‡āļšāļīāļ™āļ•āļĢāļ‡āļāļĢāļļāļ‡āđ€āļ—āļžāļŊ-āļ›āļēāļĢāļĩāļŠ āđ€āļžāļ·āđˆāļ­āļŠāļąāļĄāļœāļąāļŠāļĄāļ·āđ‰āļ­āļ­āļēāļŦāļēāļĢāļžāļīāđ€āļĻāļĐāļ—āļĩāđˆāļŦāļēāļĒāļēāļāļ­āļĒāđˆāļēāļ‡āļ­āļēāļŦāļēāļĢāļˆāļēāļ Le Bua āđāļĨāļ° Chef Pam āļˆāļēāļāļ—āļĩāđˆāđ„āļ”āđ‰āļĨāļ­āļ‡āđ€āļĄāļ™āļđ Roast Challans duck breast with broccoli purÃĐe āļ—āļĩāđˆāļĄāļĩāļ­āļāđ€āļ›āđ‡āļ”āļĒāđˆāļēāļ‡ āđāļĨāļ° duck mousse-stuffed cannelloni āļ„āļđāđˆāļāļąāļšāļ‹āļ­āļŠ foie gras āļžāļšāļ§āđˆāļēāļĢāļŠāļŠāļēāļ•āļīāļ‚āļ­āļ‡āļ­āļāđ€āļ›āđ‡āļ”āđ„āļĄāđˆāļ™āļļāđˆāļĄāđāļĨāļ°āđāļŦāđ‰āļ‡āļāļ§āđˆāļēāļ—āļĩāđˆāļ„āļēāļ”āļŦāļ§āļąāļ‡ āļ­āļēāļˆāđ€āļ›āđ‡āļ™āđ€āļžāļĢāļēāļ°āļŠāļ āļēāļžāļāļēāļĢāđ€āļāđ‡āļšāļĢāļąāļāļĐāļēāļšāļ™āđ€āļ„āļĢāļ·āđˆāļ­āļ‡āļšāļīāļ™āļŦāļĢāļ·āļ­āđāļĢāļ‡āļ”āļąāļ™āđƒāļ™āļŦāđ‰āļ­āļ‡āđ‚āļ”āļĒāļŠāļēāļĢ āđāļ•āđˆāļ•āļąāļ§ cannelloni āļāļĨāļąāļšāļ—āļģāđ„āļ”āđ‰āļ”āļĩāļĄāļēāļ āđƒāļŦāđ‰āļ„āļ§āļēāļĄāļĢāļđāđ‰āļŠāļķāļāļ™āļļāđˆāļĄāļĨāļ°āļĄāļļāļ™āļ„āļĢāļĩāļĄāļĄāļĩāđˆ āļŠāđˆāļ§āļ™āđ€āļĄāļ™āļđ Toasted sourdough topped with sous-vide chicken breast, poached eggs āđāļĨāļ° guacamole āļ—āļĩāđˆāļĢāļēāļ”āļ”āđ‰āļ§āļĒ calamansi sauce āļāļĨāļąāļšāļ—āļģāđƒāļŦāđ‰āđ€āļĢāļēāļ›āļĢāļ°āļ—āļąāļšāđƒāļˆāļĄāļēāļāļāļ§āđˆāļēāļ­āļāđ€āļ›āđ‡āļ” āļĢāļŠāļŠāļēāļ•āļīāļāļĨāļĄāļāļĨāđˆāļ­āļĄāđāļĨāļ°āļ­āļāđ„āļāđˆāļ™āļļāđˆāļĄāļŠāļļāđˆāļĄāļ‰āđˆāļģ āđ€āļĢāļ·āđˆāļ­āļ‡āļ™āļĩāđ‰āļ—āļģāđƒāļŦāđ‰āļ„āļīāļ”āļ§āđˆāļēāļ„āļ§āļēāļĄāļ•āđˆāļēāļ‡āļ‚āļ­āļ‡āļ§āļąāļ•āļ–āļļāļ”āļīāļšāđāļĨāļ°āļ§āļīāļ˜āļĩāļāļēāļĢāđ€āļ•āļĢāļĩāļĒāļĄāļ­āļēāļŦāļēāļĢāļšāļ™āđ€āļ„āļĢāļ·āđˆāļ­āļ‡āļšāļīāļ™āļŠāđˆāļ‡āļœāļĨāļ•āđˆāļ­āļ„āļļāļ“āļ āļēāļžāļ­āļĒāđˆāļēāļ‡āļŠāļąāļ”āđ€āļˆāļ™ āļŠāļģāļŦāļĢāļąāļšāđ€āļĄāļ™āļđ Chef Pam āļ—āļĩāđˆāđ„āļĄāđˆāļŠāļēāļĄāļēāļĢāļ–āļĨāļ­āļ‡āđ„āļ”āđ‰āđ€āļ™āļ·āđˆāļ­āļ‡āļˆāļēāļāļ„āļ§āļēāļĄāļ­āļīāđˆāļĄ āļāđ‡āđ€āļ›āđ‡āļ™āļ„āļ§āļēāļĄāđ€āļŠāļĩāļĒāļ”āļēāļĒāđ€āļŠāđˆāļ™āļāļąāļ™ āđƒāļ™āļ„āļ§āļēāļĄāđ€āļŦāđ‡āļ™āļŠāđˆāļ§āļ™āļ•āļąāļ§ āļāļēāļĢāļĨāļ‡āļ—āļļāļ™āļ‹āļ·āđ‰āļ­āļ•āļąāđ‹āļ§ business class āđ€āļžāļ·āđˆāļ­āļ—āļēāļ™āļ­āļēāļŦāļēāļĢ Chef’s Table āļ™āļąāđ‰āļ™āļ„āļ‡āļ•āđ‰āļ­āļ‡āļžāļīāļˆāļēāļĢāļ“āļēāđƒāļŦāđ‰āļĨāļ°āđ€āļ­āļĩāļĒāļ” āđ€āļžāļĢāļēāļ°āđāļĄāđ‰āļ—āļĩāđˆāļ™āļąāđˆāļ‡āļˆāļ°āļ”āļĩāđāļĨāļ°āđƒāļŦāđ‰āļ„āļ§āļēāļĄāļŠāļ°āļ”āļ§āļāļŠāļšāļēāļĒāļ­āļĒāđˆāļēāļ‡āļĄāļēāļāļŠāļģāļŦāļĢāļąāļšāđ„āļŸāļĨāļ—āđŒāļĒāļēāļ§ āđāļ•āđˆāđ€āļĄāļ™āļđāļ­āļēāļŦāļēāļĢāļ—āļĩāđˆāđ€āļĢāļēāļĨāļīāđ‰āļĄāļĨāļ­āļ‡āļĄāļĩāļˆāļļāļ”āļ—āļĩāđˆāļĒāļąāļ‡āđ„āļĄāđˆāļ„āđˆāļ­āļĒāļ›āļĢāļ°āļ—āļąāļšāđƒāļˆāđ€āļ—āđˆāļēāļ—āļĩāđˆāļ„āļēāļ”āļŦāļ§āļąāļ‡ āļ­āļĒāđˆāļēāļ‡āđ„āļĢāļāđ‡āļ•āļēāļĄ Chef’s Table āļāđ‡āļ™āļąāļšāļ§āđˆāļēāđ€āļ›āđ‡āļ™āđ‚āļšāļ™āļąāļŠāļŦāļĢāļ·āļ­āļ‚āļ­āļ‡āđāļ–āļĄāļ—āļĩāđˆāđ€āļžāļīāđˆāļĄāļ„āļ§āļēāļĄāļžāļīāđ€āļĻāļĐāđƒāļŦāđ‰āļāļąāļšāļāļēāļĢāđ€āļ”āļīāļ™āļ—āļēāļ‡āļĄāļēāļāļ‚āļķāđ‰āļ™ āļŠāļģāļŦāļĢāļąāļšāļ„āļ™āļ—āļĩāđˆāļ­āļĒāļēāļāļĨāļ­āļ‡āļ›āļĢāļ°āļŠāļšāļāļēāļĢāļ“āđŒāļ—āļēāļ™āļ­āļēāļŦāļēāļĢ Michelin āļšāļ™āđ€āļ„āļĢāļ·āđˆāļ­āļ‡āļšāļīāļ™ āđ€āļĢāļēāļ‚āļ­āđāļ™āļ°āļ™āļģāđƒāļŦāđ‰āđ€āļĨāļ·āļ­āļāđ€āļĄāļ™āļđāļ—āļĩāđˆāļŦāļĨāļēāļāļŦāļĨāļēāļĒāđāļĨāļ°āđ€āļ•āļĢāļĩāļĒāļĄāđƒāļˆāđ€āļĢāļ·āđˆāļ­āļ‡āļĢāļŠāļŠāļēāļ•āļīāļ—āļĩāđˆāļ­āļēāļˆāđ„āļĄāđˆāđ€āļŦāļĄāļ·āļ­āļ™āļ—āļēāļ™āđƒāļ™āļĢāđ‰āļēāļ™āļ­āļēāļŦāļēāļĢāļˆāļĢāļīāļ‡ āļ—āļąāđ‰āļ‡āļ™āļĩāđ‰āđ€āļžāļĢāļēāļ°āļ›āļąāļˆāļˆāļąāļĒāļŦāļĨāļēāļĒāļ­āļĒāđˆāļēāļ‡ āđ€āļŠāđˆāļ™ āļāļēāļĢāļ‚āļ™āļŠāđˆāļ‡āļ­āļēāļŦāļēāļĢāđāļĨāļ°āđāļĢāļ‡āļ”āļąāļ™āļ­āļēāļāļēāļĻāđƒāļ™āļŦāđ‰āļ­āļ‡āđ‚āļ”āļĒāļŠāļēāļĢ āļĄāļĩāļœāļĨāļ•āđˆāļ­āļĢāļŠāļŠāļēāļ•āļīāđāļĨāļ°āļ„āļ§āļēāļĄāļ™āļļāđˆāļĄāļ‚āļ­āļ‡āđ€āļ™āļ·āđ‰āļ­āļŠāļąāļ•āļ§āđŒāļ„āđˆāļ­āļ™āļ‚āđ‰āļēāļ‡āļĄāļēāļ āļ™āļ­āļāļˆāļēāļāļ™āļĩāđ‰ āļāļēāļĢāļˆāļ­āļ‡āđ€āļĄāļ™āļđāđāļšāļš Chef’s Table āļĒāļąāļ‡āļĄāļĩāļ„āļ§āļēāļĄāļĒāļļāđˆāļ‡āļĒāļēāļāđāļĨāļ°āļ•āđ‰āļ­āļ‡āđ€āļ•āļĢāļĩāļĒāļĄāļ•āļąāļ§āļĨāđˆāļ§āļ‡āļŦāļ™āđ‰āļē āļˆāļķāļ‡āđ€āļŦāļĄāļēāļ°āļāļąāļšāļ„āļ™āļ—āļĩāđˆāđ€āļ›āđ‡āļ™āđāļŸāļ™āļžāļąāļ™āļ˜āļļāđŒāđāļ—āđ‰āļŦāļĢāļ·āļ­āļ•āđ‰āļ­āļ‡āļāļēāļĢāļ›āļĢāļ°āļŠāļšāļāļēāļĢāļ“āđŒāđƒāļŦāļĄāđˆāđ† āđƒāļ™āļāļēāļĢāđ€āļ”āļīāļ™āļ—āļēāļ‡āđ€āļ—āđˆāļēāļ™āļąāđ‰āļ™ āđ‚āļ”āļĒāļŠāļĢāļļāļ› āļ›āļĢāļ°āļŠāļšāļāļēāļĢāļ“āđŒāļ™āļĩāđ‰āļŠāļ­āļ™āđƒāļŦāđ‰āđ€āļĢāļēāđ€āļ‚āđ‰āļēāđƒāļˆāļ§āđˆāļēāđāļĄāđ‰āļ­āļēāļŦāļēāļĢ Michelin āļˆāļ°āđ‚āļ”āđˆāļ‡āļ”āļąāļ‡āđāļĨāļ°āļĄāļĩāļĢāļ°āļ”āļąāļš āđāļ•āđˆāļāļēāļĢāđ€āļŠāļīāļĢāđŒāļŸāļšāļ™āđ€āļ„āļĢāļ·āđˆāļ­āļ‡āļšāļīāļ™āļ­āļēāļˆāļĒāļąāļ‡āļĄāļĩāļ‚āđ‰āļ­āļˆāļģāļāļąāļ”āļ”āđ‰āļēāļ™āļĢāļŠāļŠāļēāļ•āļīāđāļĨāļ°āļ„āļ§āļēāļĄāļŠāļ”āđƒāļŦāļĄāđˆ āđāļ•āđˆāļāļēāļĢāđ€āļ”āļīāļ™āļ—āļēāļ‡āđƒāļ™āļŠāļąāđ‰āļ™āļ˜āļļāļĢāļāļīāļˆāđ€āļ­āļ‡āļāđ‡āļ„āļļāđ‰āļĄāļ„āđˆāļēāđƒāļ™āđāļ‡āđˆāļ‚āļ­āļ‡āļ„āļ§āļēāļĄāļŠāļ°āļ”āļ§āļāļŠāļšāļēāļĒāđāļĨāļ°āļ„āļ§āļēāļĄāđ€āļ›āđ‡āļ™āļŠāđˆāļ§āļ™āļ•āļąāļ§āļ—āļĩāđˆāđ„āļ”āđ‰āļĢāļąāļš āļ‹āļķāđˆāļ‡āļŠāļģāļ„āļąāļāļĄāļēāļāļŠāļģāļŦāļĢāļąāļšāļāļēāļĢāđ€āļ”āļīāļ™āļ—āļēāļ‡āđ„āļāļĨāļ™āļēāļ™āđ† āļ—āļĩāđˆāļ•āđ‰āļ­āļ‡āļāļēāļĢāļœāđˆāļ­āļ™āļ„āļĨāļēāļĒāđāļĨāļ°āļžāļąāļāļœāđˆāļ­āļ™āļ­āļĒāđˆāļēāļ‡āđāļ—āđ‰āļˆāļĢāļīāļ‡

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Ingredients for pasta making, including eggs and flour, next to a La Dotta Pasta Class Booklet and a pen, highlighting a Michelin Plate awarded class for 1,900+ baht per person.
A close-up view of flour in a bowl with three bright orange egg yolks and some egg white, ready to be mixed for fresh pasta dough.
A perfectly kneaded, smooth, and vibrant orange ball of fresh pasta dough resting on a marble countertop, ready for wrapping and freezing.
āđ€āļĢāļĩāļĒāļ™āļ—āļģāļžāļēāļŠāļ•āđ‰āļēāļāļąāļšāļĢāđ‰āļēāļ™āļ—āļĩāđˆāđ„āļ”āđ‰āļĢāļēāļ‡āļ§āļąāļĨ Michelin Plate @La Dotta 🍝
La Dotta Pasta Bar & Store (Thong Lo) āļŠāļģāļŦāļĢāļąāļšāļ„āļ™āļ—āļĩāđˆāļŦāļēāļāļīāļˆāļāļĢāļĢāļĄāđƒāļ™āļ§āļąāļ™āļ§āđˆāļēāļ‡āļ­āļĒāļēāļāđāļ™āļ°āļ™āļģ class āđ€āļĢāļĩāļĒāļ™āļ—āļģāļžāļēāļŠāļ•āđ‰āļēāđ€āļŠāđ‰āļ™āļŠāļ”āļāļąāļš La dotta āđ€āļ›āđ‡āļ™āļĢāđ‰āļēāļ™āļžāļēāļŠāļ•āđ‰āļēāļ—āļĩāđˆāđ„āļ”āđ‰ Michelin Guide āļŦāļĨāļēāļĒāļ›āļĩāļ‹āđ‰āļ­āļ™ āļĢāļąāļšāļ›āļĢāļ°āļāļąāļ™āļ§āđˆāļēāļ­āļĢāđˆāļ­āļĒ āđāļĨāļ°āļ”āļąāđˆāļ‡āđ€āļ”āļīāļĄāļˆāļĢāļīāļ‡āđ† āļ—āļĩāđˆāđ€āļĢāļēāļˆāļ­āļ‡āđ€āļ›āđ‡āļ™ Pasta 101 āļŠāļģāļŦāļĢāļąāļšāļĄāļ·āļ­āđƒāļŦāļĄāđˆāļ„āđˆāļ° āđ€āļŠāļŸāļˆāļ°āļŠāļ­āļ™āļ•āļąāđ‰āļ‡āđāļ•āđˆāļāļēāļĢāļœāļŠāļĄāđāļ›āđ‰āļ‡ āļāļēāļĢāļ•āļĩāđāļ›āđ‰āļ‡ āđāļĨāļ°āļ™āļ§āļ”āđāļ›āđ‰āļ‡āđ€āļĨāļĒāļ„
Nenevie

Nenevie

128 likes

A top-down view of a table laden with various Thai dishes, including Kaeng Phed Ped (roast duck curry with pineapple and basil), Goong Chae Nam Pla (raw marinated shrimp with bitter melon), Nam Woon Sen, and a bowl of white rice.
A close-up of a vibrant Kaeng Phed Ped dish, a roast duck curry with pineapple slices, cherry tomatoes, and fresh basil leaves, served in a white bowl. A bowl of rice is visible in the soft background.
A close-up of Goong Chae Nam Pla, featuring raw marinated shrimp, sliced bitter melon, red chilies, garlic, and mint leaves on shredded cabbage, garnished with a small white flower.
This Thai Spot in NYC Deserves a Michelin Star! 🌟ðŸ‡đ🇭
If you’re a New Yorker and still haven’t tried Mayree, I’m genuinely heartbroken 💔. I’ve been here almost ten times, and every visit is a new experience. This time, NPY went for their house-made 9ïļâƒĢ, paired with tangy mango pickle—an absolute flavor bomb! ðŸĪ˜ðŸŧ At first, I couldn’t understand roast
TableForWei

TableForWei

20 likes

Michelin Star Asparagus
Perfectly Cooked Asparagus, Every Time! Simple ingredients! Proper technique. Big flavor. 👉 Comment Veggie in the comments for the full recipe. Once you master this method, you’ll use it on repeat for weeknight dinners and elevated meals alike. Save this Reel and cook smarter, not harder.
Tim Clowers

Tim Clowers

318 likes

A woman stands in a desert landscape with mountains in the background, featuring text about Michelin Keys for hotels in Africa and asking which are on the viewer's bucket list.
A giraffe peers through a large window into a dining room at Giraffe Manor in Kenya, where a table is set for a meal.
An aerial view of Zannier Sonop in Namibia shows a luxurious desert retreat with a swimming pool, lounge areas, and buildings nestled among large rocks.
My Africa Michelin Key Bucket List🗝ïļ
Sooo @The MICHELIN Guide released its 2025 hotel Keys and Africa earned six Three Key properties. This is the highest MICHELIN hotel distinction, reserved for truly exceptional stays that define luxury, service, and sense of place.ðŸĨ‚😍 From iconic safari lodges in South Africa to legendary esca
itsayanaiman

itsayanaiman

7 likes

Santa Monica’s hottest new date with a VIEW!
Santa Monica's hottest new date with a VIEW! This stunning Egyptian-Mediterranean restaurant is located inside the brand-new Regent Hotel! If you're looking for a breath-taking ocean views then you're going to want to bookmark this one I'm not kidding... they have beautiful ta
Ashley Rodriguez

Ashley Rodriguez

23 likes

NYC Hidden Thai Gem ðŸŦķwith a Michelin Nod! âœĻ🍛
You’ve probably heard about this place (hello, Michelin recommended), but let me tell you—their turmeric chicken rice is a game-changer if you love lighter flavors like me! ðŸ― What I Tried & Loved: â€Ē Turmeric Chicken Rice: Perfectly seasoned rice + tender chicken = bliss. Pour the s
YiweiinNYðŸĪŊ

YiweiinNYðŸĪŊ

30 likes

Michelin Star Matcha?? ðŸĩ âœĻ
Matcha lovers, this one’s for you ðŸĩâœĻ The vibes are immaculate, but the drinks are even better 💚 #matcha #matchhalover #sfmatcha #sanfranciscocafe #hiddengemsf San Francisco
Sarina Agarwal

Sarina Agarwal

427 likes

A Michelin-starred Korean meal featuring Gomtang (pork broth soup) and Kimchi mandu (dumplings) served with kimchi and a red paste on a wooden counter.
The small, cozy interior of a Michelin-starred Korean restaurant, featuring a wooden counter, a black stool, and white tiled walls with various warning signs.
A close-up of the two signature dishes from the Michelin-starred Korean restaurant: a bowl of Gomtang (pork broth soup) and a plate of Kimchi mandu (dumplings), with side dishes.
michelin korean spot has only 2 dishes on its menu
Okdongsik is a michelin guide restaurant that only has two things on its menu - and that’s when you know that they are confident in their dishes We ordered: 1. Kimchi mandu ($12) - tasty kimchi pork filling covered by the thinnest dumpling skin. 2. ⁠Gomtang ($18) - rice in a light pork broth
nessie

nessie

27 likes

An overhead view of three dishes from Lumi by Akira Back: the Akira Back Pizza, Wagyu Meatball Teriyaki skewers with potatoes, and a Surf & Turf sushi roll, all presented on a dark table.
A close-up overhead view of the Wagyu Meatball Teriyaki skewers with potatoes and a Surf & Turf sushi roll, illuminated by a small candle on a dark table.
A multi-level interior view of the Lumi restaurant, featuring a large, modern chandelier with numerous illuminated glass tubes hanging from the ceiling.
Lumi MICHELIN CHEF AKIRA BACK rooftop SD
Lumi #lemon8partner #lemon8challenge #sandiegothingstodo #sandiegofoodguide #vacationeats This restaurant tapped Michelin chef Akira Back According to the website: “Michelin-starred chef behind Las Vegas' leading Japanese restaurant: Yellowtail in the Bellagio. (â€Ķ) Lumi by
reanna

reanna

11 likes

Caviar Date Night Michelin Star Dinner
Instagram account: @oliviaamcdowell #softaesthetic #michelinguide #restaurantrecommendation #foodoflemon8 #dinneridea #datenight #luxurylifestyle #softblackgirl #pastalover #caviar
Minimalboard

Minimalboard

29 likes

Three rectangular pastries with flaky crusts, topped with white cream cheese and dark blueberry compote, are arranged on parchment paper on a wooden board. Text overlay reads 'Sunday breakfast that everyone will like.'
5 🌟 rating from my Michelin 🌟 chef husband 😆
Okay, okay, he’s no Michelin 🌟 chef, but I’ll be damned if he shouldn’t have been a food critic in this lifetime. I swear, I make meals, and sometimes I don’t even know why I bother. Can you relate? But I promise you, this adult version of a Pop-Tart will change the game—even your picky toddler wi
Ana Kcira

Ana Kcira

25 likes

A smiling woman sits at a table laden with various Filipino dishes, including a whole fish, noodles, stews, and fried items, along with drinks. The image highlights a Michelin-rated Filipino restaurant in Oakland.
The exterior of a restaurant with a blue and green tiled facade. Overlaid text provides the restaurant's location on Telegraph Ave in Oakland and its operating hours from Tuesday to Sunday.
A flat lay view of a dinner menu featuring several Filipino dishes. Items include fried spring rolls, vegetable curry, pancit noodles, beef stew, and fried chicken wings.
Michelin rated Filipino restaurant in Oakland
🌟 If you're looking for incredible Filipino cuisine in the Bay, Fob Kitchen in Oakland is a must-try! 🌟 This spot serves up authentic flavors and vibrant dishes, making it a standout in the East Bay. Whether you’re stopping by for brunch or dinner, they’ve got something delicious for everyon
Foodandsachi

Foodandsachi

11 likes

Michelin Recommended Lao Street Food in Duluth GA
📍 Snack Boxe Bistro in Duluth, GA Michelin-recommended Lao street food spot I finally checked out this Lao street food spot that’s been on my list for years, here’s my review ⭐ïļ Khao Poon Red curry coconut-based broth with round vermicelli noodles, topped with chicken and bamboo shoots.
Mis.shelly

Mis.shelly

28 likes

A close-up of pull-apart bread with a dollop of herb butter in a cast-iron skillet, with text "NYC Winter Restaurant Week UPPER EAST & UPPER WEST SIDE" and Lemon8 branding.
A tall slice of multi-layered chocolate cake from Maison Pickle, with text indicating $30 lunch and $45 dinner deals for the French/American comfort food restaurant.
The charming, vine-covered exterior of Cibo E Vino restaurant, with text highlighting $30 Sunday lunch and $45 dinner deals for the Northern Italian eatery.
NYC UPTOWN RESTAURANT DEALS
Here are some of my favorite deals for NYC’s restaurant week, ending today! Upper East Side Upper West Side Maison Pickle $30 lunch, $45 dinner French/American comfort food served in huge portions with iconic dishes such as their French dip, pull apart bread, and 24 layer cake. Ci
Lex in the City

Lex in the City

172 likes

only noodle restaurant in nyc with a michelin star
Jeju noodle bar - I knew this was going to be good when a Korean friend recommended it to me. The resy was so hard to get so we showed up 15 mins before opening time to snag one of the walk in seats. Still thinking about the Torro ssam bap which might be one of my best bites in nyc What
nessie

nessie

18 likes

6 dollars for a Michelin food in Vietnam
#travel #foodtips #vietnamese #tips #food
Randyotravels

Randyotravels

2 likes

Michelin Star Chicken and Noodles
another to add to your Singapore list 👌ðŸŧ #singapore #foodies #singaporeanfood #noodles #foodoflemon8
jeremyj

jeremyj

62 likes

The interior of The Turk's Inn, featuring red and gold lighting, plush booth seating, and a prominent framed painting of a cat. Red lanterns hang from the ceiling, contributing to the unique, kitschy Turkish-themed ambiance.
The exterior of The Turk's Inn, a white building with a red roof and a decorative red door, adorned with string lights. A sign indicates it's a 1930s Wisconsin supper club with a Turkish theme, relocated to NYC.
A table displaying various dishes from The Turk's Inn menu, including steak with fries, green vegetables, and a lamb shish kebab with fruit. This highlights the blend of Middle Eastern cuisine and Wisconsin supper club staples.
The Turk’s Inn Bushwick Review
Traveling to New York and looking for interesting things to do? Check out The Turk's Inn in Bushwick , a spot that has ALL the aesthetics, kitsch, and ambiance! This spot is a 1930s Wisconsin supper club from Hayward , WI. It closed in 2015 and Brooklynites from Wisconsin who grew up
Brooklyn Guide

Brooklyn Guide

45 likes

Made a Michelin meal for my Frenchie, but...
Spent $100 on Wagyu and gold leaf, just for him to steal the $5 cat food... The clown is me. ðŸĪĄ At least the orange cat gave him what he deserved! ðŸ’Ĩ #frenchbulldogs #dogs #dogeating
Hipypaw Pet HealthðŸū

Hipypaw Pet HealthðŸū

12 likes

World’s Most Remote Michelin Starred Restaurant
The World's Most Remote Michelin Starred Restaurant is in San Diego! Matsu is starting of 2025 with an exclusive dinner featuring two Michelin star chefs in a rare collaboration with KOKS, the world’s most remote Michelin-starred restaurant! I totally recommend driving out to Oceanside for t
Ashley Rodriguez

Ashley Rodriguez

20 likes

Well deserved michelin star 🌟
#lemon8dairy #summerbod #Lemon8Diary
Shelby Mayfest

Shelby Mayfest

16 likes

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