Puffer Fish Sashimi Fugu ๐Ÿก ๐Ÿ‡ฏ๐Ÿ‡ต

The Japanese delicacy fugu, or blowfish, is so poisonous that the smallest mistake in its preparation could be fatal.ย The tetrodotoxin found in fugu is more toxic than cyanide, and each year about 20 people are poisoned from badly prepared fish.ย It takes a lot of skill and training to prepare the fish safely and know which parts are poisonous.ย 

The Japanese government tightly control who can prepare fugu, and chefs need to take an extensive exam before they’re legally allowed to serve the fish. This rigorous regulation means that while the fish can be lethal, far more people die from eating oysters than fugu each year.ย 

All of the skill and training that goes into preparing this fish increases the price. The fish is killed seconds before preparation. And while the process looks gruesome as the muscles continue to spasm, the fish is dead.ย 

Fugu has aย very mild whitefish-like flavorย with a pure and clean quality to it. Its taste is subtle which is fairly unique for seafood, and is part of why the dish is sought after. Its texture will vary significantly depending on how it is cooked.

One of the best places to visit in Seoul isย Noryangjin Fish Market. Itโ€™s like an aquarium where we get to eat the exhibits. Unlike a lot of fish markets around the world, many of the fish are still alive in tanks.

We order the live lobster, sea urchins, octopus and abalones from the wet market then headed to a nearby restaurant within the market to have it prepared for us for a small fees, we tried lobster, sea urchin and octopus sashimi.

Tosokchon Samgyetang is a well known and popular restaurant that serves a delicious chicken ginseng soup known as samgyetang. The restaurant, located near Gyeongbokgung Palace, has been serving the delicious signature dish for over 30 years.

Samgyetang is a dish consisting of chicken ginseng soup which is simply a whole young chicken in a broth of Korean ginseng. The chicken is then stuffed with glutinous rice, garlic, nuts, Korean dates, and more ginseng.

The combination of fall off the bone chicken, broth, rice, and stuffing make samgyetang a unique and flavorful Korean dish that seems to get better with every bite.

Sydney Fish Market ๐Ÿฆž ๐Ÿ‡ฆ๐Ÿ‡บ

Sydney Fish Market (SFM) is the largest market of its kind in the Southern Hemisphere and the world’s second largest seafood market in terms of variety outside of Japan. A working fish market, SFM sources product both nationally and internationally and trades over 14,500 tonnes of seafood annually – with up to a hundred species traded every day.SFM employs approximately fifty-seven staff to organise the weekday wholesale auction, promote Sydney Fish Market as the centre of seafood excellence and operate the Sydney Seafood School.

We saw Yu’s Family Kitchen featured on Discovery Chanel’s “Bizarre Foods” and decided that we would have to check it out. It exceeded all of our expectations! This place is reservations only, so few days before you eat, you have to go in to make a deposit and talk about any food you don’t want to eat or have allergies to.

When we got there to eat, we were seated in our own room of the restaurant, which used to be a house. All 32 courses were brought out to us throughout the evening, all with beautiful presentation and very unique yet amazing tastes! I would highly recommend trying this place out, you won’t be disappointed!

Lโ€™Atelier โƒโƒ Michelin ๐Ÿฃ ๐Ÿ‡ธ๐Ÿ‡ฌ

Joel Robuchon is known as the โ€œChef of the Centuryโ€, owning restaurants from Paris, Las Vegas, London to Tokyo, earning a total of 28 Michelin stars, the most of any chefs in the entire world.

Lโ€™Atelier is a unique dining concept where chefs can experiment and create, working on new ideas and fusing different concepts reflective of the locale.

This presentation immerses guests in a dining experience where guests are part of the action, separated merely by a counter between kitchen and main dining area.

Origine โƒโƒ Michelin ๐Ÿท ๐Ÿ‡ฒ๐Ÿ‡ป

Refined Michelin star dining experience featuring an excellent selection seafood flown in from around the world, and infused with fresh herbs, spices, and gourmet ingredients. Relish haute cuisine and luxury beverage experiences enhanced by effortlessly empathetic service. ORIGINE also houses a spectacular wine library and a special cigar & cognac selection.

One of the best-kept secrets at Maldive Bolifushi is The Wine Reserve. Our wine library features 2,000 bottles with a span of 350 labels from renowned vineyards of the Old & New Worlds. It serves as a private space for connoisseurs as well as intimate diners to indulge in a variety of tasting sessions and wine pairings.

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