Kiet Diep | Website
Kiet Diep
Phone: +61 435 618 613
Reviews
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25.01.2022 Date night with wifey. Sublime dinner. @ Iki-jime
24.01.2022 Timeout for some seafood. . . . The Time Out Market in Lisbon provided the ideal launch pad for our Euro leg of the trip (if you don't include the imminent Brexit). After a quick wander around the food hall, we settled on this place where seafood is their specialty.... . I kid you not, the tiger prawn, even after shrinkage from cooking, was the size of my forearm. And just as luck would have it, ours was filled with a bright orange hepatopancreas (akin to tomalley in lobsters and crabs). Yummo . The octopus was also good. It was as tender as slicing through buffalo mozzarella. A tiny bit of resistance on the outer layer but quickly gives way to a soft centre. My only gripe was that it could have been charred a little, just for that aroma if not anything else. And the clams... they were divine. Drenched in this zesty stock, we soaked up every bit with a crusty bread to mop. Delicious start :) well done @xzoomzoomx . . . #Lisbon #Portugal #Foodstagram #PortugeseFood #InstaFood #Seafood #Foodgasm #Hungry #Clams #Food #Instagood #Prawns #Food #Instapic #Octopus #FoodSpotting #TimeOutMarket #Delicious #Foodie #IGFood #TasteSpotting #FoodPorn #DroolClub #ForkFeed #FoodGawker #GoodEats #Eat @ Balcão da Esquina See more
21.01.2022 Kesh @ Marrakech-Moroco
20.01.2022 Kingfish x Sake dinner. From nose to tail. . . . No greater respect can be afforded to an animal that's given its life for nourishment than to consume it in its entirety. Take this Kingfish Bar fish guts, just about everything else was used as ... . M ENU ........ Celeriac & pear taco Crispy fish skin & roe Sweetcorn, sticky soy & furikake Gozenshu Mimasaka Junmai, Okayama ........ Kingfish sashimi, kohlrabi & cherry blossom Kingfish head sanga & sauce gribiche Imada Fukucho Seaside Sparkling Junmai, Hiroshima ........ Wing, char siu glaze, daikon & fingerlime Senkin Modern Muku Muroka Genshu, Tochiji ........ Aged toploin, bone dashi, turnip & lemon myrtle Kinmon Yamabuki Gold Koshu, Akita ........ Taiyaki doughnut, burnt apple custard, fior di latte Eikoh Kuramotono Umeshu, Ehime @ Future Future See more
18.01.2022 Just touched down in London town @ London, United Kingdom
07.01.2022 Have you ever tried XO pipis on fried vermicelli? . . . It was a serendipitous discovery for me on the night that my good mate @jaelui and l snuck out for what would be our 5th meal of the day whilst in Sydney. Midnight supper couldn't have been tastier, and for two reasons.... . . . The first is the produce. Never have l ever come across pipis so plump and large. They were the size of the ball of my thumb. More often than not, the are the size of either a 10ncent piece, or 20 cent piece if you're lucky. Ling Nam in Melbourne have them, but l feel they're like a 50 cent piece at best. . . . The second is my introduction to a fried vermicelli base. The typical condiment to this dish is a fried Chinese donut (youtiao) and for years this was left unchallenged in my mind; like vegemite and toast or wontons with egg noodles. It's just how it goes, so you didn't question it. But talk about gilding the lily. Wow! You get the crispiness of a youtiao but with the added benefit of soaking up the xo gravy like a porous sponge. It was a game changer. Now lm searching for it everywhere back in Melbourne, with no luck. Please let me know if you come across it. Thanks. . . . #KietEatsSydney #XOPipis #Foodgasm #Cantonese #Hungry #Food #FriedVermicelli #Instagood #Food #Instapic #Delicious #Foodie #IGFood #TasteSpotting #FoodPorn #DroolClub #ForkFeed #FoodGawker #GoodEats #Eat #Sydney #NomNomNom #Yum See more
06.01.2022 Not a bad recap at all. Take me back (but as a patron)
05.01.2022 Asia's Best 50 Restaurants 2019. . . . Congratulations to all that made it to this year's coveted foodie's list that is "Asia's Best 50". I've been exceptionally lucky in life to have dined at some of these amazing places.... . . . 1. ODETTE (haven't had the pleasure yet) 2. GAGGAN Very lucky to be on the Chef's Table 3. DEN Our honeymoon got us in... haha 7. MUME When we were in Taiwan 10. BURNT ENDS Aussies in Singapore killin' It 11. THE CHAIRMAN The signature crab dish 15. BELON Our favourite in Hong Kong 26. Le'EFFERVESENCE Chef Namae shaving white truffle for Noz & l See more
03.01.2022 I love this place. One of my faves. @ Sunda Dining
02.01.2022 Santa Monica Venice Beach @ Los Angeles, California
