Instagram story viewer> @therealbuntcake> Posts

Dongbu

@therealbuntcake

5.3K

followers

4329

following

🐾 Luna Tuna Daddy
Black / Indigenous Lives Matter / 🍉🍉🍉
📸 This is my food intake log

POSTS STORIES REELS TAGGED

Download All

So blessed to have a clear night this past weekend. Ran out of tripods, but got away with this quick and dirty setup 2 hour time lapse while waiting for the darkness for some Milky Way shots. 🌌 Getting out of the city is more vital than ever.

#justgoshoot #wanderlust #fstoppers #explorealberta #mountainlife #mountainstories #astrophotography #nikon #nikonnofilter #nikonz6 #nikond850 #stayadventurous #visualsofearth #milkyway taken in Bow Lake, Alberta by @therealbuntcake

185

27

6 years ago

Gracie Lou Boo 💖 - Our hearts are broken. Our Gracie passed away a few days ago. Right before she passed, we kissed her, told her how much she was loved, and gave her some cheese.

For 12 years, Gracie filled our hearts and our home with so much love and energy. She greeted us at the door for most of her life by excitedly squeaking a stuffy, butt wiggling and tail wagging so hard. For a small dog, she had such big feelings and enthusiasm for the simple joys of life - late night dancing in the kitchen, chicken soup, cheese, dinner parties, mountain walks, and travels to see family. She slept in as long as we let her, and was the most perfect girl. It will be impossible to fill the huge void her passing has left in our family.

She came to us a little timid and hopeful, but it’s likely her smarts and cautious survival instincts helped her safely get from the streets of California to our home in Alberta. We are thankful to every shelter and volunteer that brought her to us.

Truthfully, I’ve dreaded this moment since the day she came home with us from @edmontonhumane . We loved this dog so much, I knew our grief would be deep. But as we feel this immense heart ache, I know that our ability to grieve is also a privilege and testament to the big love we shared with our little girl.

We shared her story and spirit here and are grateful for the love so many of you gave to Gracie and us over the years. taken in Alberta by @therealbuntcake

945

272

3 years ago

My maternal grandmother was a big dog lover. Runs in the family.

Photo circa 1970s we think. taken in Seoul, South Korea by @therealbuntcake

3

7

a month ago

Another exquisite @visaca infinite dinner. This time @saltandbrickyyc with a group of chefs that we root for. So pleased to see Chef Alex Kim from Top Chef Canada season 12.

@vealstalk of @saltandbrickyyc
@chefdavidleeder of @vintagegroupyyc
@chef_alexk of @fivesailsvancouver
@lari_laroo of @saltandbrickyyc

2026.07.16

Welcome Cocktail: To Infinity & Beyond Woodford Reserve, Ginger Sake, Lapsang Shuchong, Pineapple & Anise

Canapés

David Leeder: Bluefin Tuna Taco Egg Yolk, Yuzu Kosho, Chili, Soy Gelée

Alex Kim: The Oyster
Fermented Radish Purée, Garlic Scape Jangajji, Perilla

Alejandro Buzzalino: Smoked Mackerel Choux Fish Sauce Caramel, Chives, Togarashi

Blue Mountain Brut, Pinot Noir, Chardonnay, Okanagan Falls, BC, CA

Alex Kim: Yellowtail Crudo
Dashima-Cured Yellowtail, Yuja Vinaigrette and Gel, Cucumber, Shiso

2024 Domaine de l'Epinay, Sauvignon Gris, Loire Valley, FR

David Leeder: Foie Gras Pâté Vin Santo, Stone Fruit, Baby Radishes, Larissa's Buns

2024 Arnies, Alessandro Rivetto, Langhe, Piemonte, IT

David Leeder: Salmon Mi-Cuit Sake Butter Sauce, English Peas, Ikura, Lemon Verbena

2025 Ciavolich Cerasuolo d'Abruzzo, Colline Pescaresi IGP, IT

Alex Kim: Fraser Valley Poultry Dry-Aged Duck Breast, Swiss Chard, Confit Chicken Gizzard "Soondae,"

Black Garlic, Watercress

On the Side: Strawberry Leaf Tempura, Chicken Liver Mousse, Pickled Green Strawberry

2022 Weingut Beurer, Lemburger, Wüttemberg, DE

Palate Cleanser: Slurp Tube Lemon-Lime Meringue

Alejandro Buzzalino: Wagyu & Morels Asparagus, Daikon, Black Truffle, Woodford Reserve Bourbon, Morel Sauce

2020 Martin's Lane, Pinot Noir 'Simes Vineyard', East Kelowna, BC, CA

Larissa Costella: Tiramishroom Espresso and Hazelnut Cake, Walnut Ice Cream, Mascarpone Mousse

Versailles Noisette Woodford Reserve Bourbon, Cardamaro, Grilled Peach, Miso taken in Salt & Brick YYC by @therealbuntcake

3

9

2 months ago

Congratulations @hopeandsesame on #1 on Asia's @50bestbars for 2026

2025.11.13

An incredible speakeasy in Guangzhou

Feeling fortunate to have tried Vol 15, a clear evolution where the thoughtfulness, imagination, nostalgia and hard work was evident.

Having tried the top 3 Asia bars this past 9 months (ie #2 @zest.seoul and #3 @barleonehk ) this honour is well deserved! by @therealbuntcake

3

3

2 months ago

@thebarchouetteyyc X @ankorcanmore
for Bastille Day. The first of a Chef Table series by @foodanddrink.exp

Some collabs are seriously so fun. Loved the energy between these two culinary teams. Glad I made it back in town for this one.

🙏@chefdly @chef.dannybeaulieu
@colbyxtio @t_b0hn @cullenthebartender @yeti.drink.coffee.ridin.a.trex

2026.07.14

Snacks
Tanner Troniak: Escargot, Mushroom, 1608, Garlic Butter

Colby Tio: Beef Tartare Croustade, Buckwheat, Espelette, Mimolette

Duncan Ly: Corn Madeleine, Crème Fraîche, Kaluga Caviar

Danny Beaulieu: Tartelette Crème Fraîche and Tomato Texture

Chambord Kir Royale with Maison Rosier Blanquette de Limoux Sparkling, Languedoc

The Basilique Collins

Colby Tio
Citrus-Cured Hiramasa, Marcona Almonds, Green Apple Vierge, Pickled Grape

2024 Château d'Avrillé Rosé de Loire, Loire Valley

Tanner Troniak
Duck Confit Cappellacci, Sauce à l'Orange, Seared Foie Gras, Vin Cuit

2023 Joseph Burrier Beaujolais-Villages "La Verchère", Burgundy

Danny Beaulieu
Lobster, Eggplant & Lovage Croquette, BBQ Eggplant Vinaigrette, Smoked Eggplant Purée, Lobster Oil

2024 Thomas-Labaille Sancerre "L'Authentique", Loire Valley

Duncan Ly
120-Day Dry-Aged Lakeside Farms Striploin, Madeira Jus, Pommes Anna, Himalayan Truffle

2021 Lionel Osmin "Le Roi Boeuf", Southwest France

Peach Tarte Tatin Crème Fraîche, Chambord and Koji Caramel Cocktail: Blackberry Beret (inspired by the artist formerly known as Prince) taken in Bar Chouette by @therealbuntcake

3

6

2 months ago

The Culinary Cup finals are happening Sunday July 12 and four chefs are competing for a $10,000 prize pool. The Taste of Stampede @calgarystampede has given a stage to the incredible culinary talent in this city. From live chef demo’s, samples from amazing restaurants, and an exciting bracket style, mystery black box competition featuring some of the city’s best chefs.

I have had the honour of judging the quarter finals, semi finals, and now the finals of the Culinary Cup alongside two esteemed judges @renee.s.suen and @fraserabbottyyc

We have deliberated over amazing dishes by these chefs, they have made the decisions tough and all deserve a shout out:

• @andreaharling of @thesweateredhen @lilblackroostereats @heyvburger
• @chefdly of @thebarchouetteyyc @maisie.eatery @milpayyc @conceptcateringyyc @takori.district
• Chef @vealstalk of @saltandbrickyyc
• @cheferrinmassolin of @thenashyyc
• Chef @laetitiachrapchynski of @francines.yyc
• Chef @jaypsdub.chef of @hotelartsyyc
• Chef @kopess of @pastiche.yyc
• @chef_deanfast of @rougerestaurant

🎥 @therealbuntcake #TasteofStampede taken in Calgary Stampede by @therealbuntcake

3

15

3 months ago

What we ate at @thebarchouetteyyc
We had a fantastic meal recently at Bar Chouette and got to try some new dishes by chefs @colbyxtio @t_b0hn :

• Trofie al Pesto - FAV of the night was the hand rolled Trofie pasta, housemade stracciatella cheese, pesto with a touch of smoked Wagyu fat. Brought me back to our trip to Liguria.
• Scallop Crudo with gochujang, orange, olives
• Second photo of the pasta because it was THAT good. Get their rotating handmade pasta feature when you visit! This was paired nicely with Villa Maria Sauvignon Blanc
• Branzino with miso brown butter sauce, confit tomatoes and pickled zucchini. The amount of acid in this dish really balanced the sauce nicely.
• This steak feature 💯 with @lakeside_farmstead an Alberta Wagyu cross. The beef has so much flavour they chefs expertly seasoned this and grilled it letting the natural flavour of the meat shine. Served with fries. A glass of premiere cote wine and huge salad were the perfect accompaniment
• Cocktail with Lambrusco and berries - notes of summer
• Chouette’s signature Ile Flottante to end the night

Excited for the weekly pasta and steak features! Their patio is also a great space to hang this summer.

Thanks for the incredible dinner @chefdly @colbyxtio @t_b0hn @franzswinton @yeti.drink.coffee.ridin.a.trex #hosted

📸 @therealbuntcake taken in Bar Chouette by @therealbuntcake

3

11

3 months ago

I’ve been to Korea 4 times in 3 years and am constantly craving Korean flavours. We had been intending to visit @sot_yyc for a proper dinner to crush those cravings, grateful to the SOT team for their hospitality and invite.

Our standouts include:
• The yukhoe (Korean beef tartare) with so much sweetness from crunchy Asian pear and umami.
• The salmon soba giving naengmyeon vibes with refreshing sauce, cold chewy buckwheat noodles.
• SOT specialty rice with scallops, shrimp, and housemade XO sauce. “Sot” means pot, and their signature rice dish cooked in cast iron is a total comfort dish.

This Inglewood spot is combining modern technique with robust flavour from Korean comfort dishes.

Save this post for your next dinner out.

📸 @therealbuntcake #hosted taken in Inglewood by @therealbuntcake

3

12

3 months ago

An exceptional trip to Houn (or "Hoon", 호운) in Icheon for so many reasons.

First, this place came highly recommended from Master Potter Lee @thepotterynine @namyangdoye who personally escorted us in his car after a great visit with him.

Second, it's a traditional hanok in a rustic setting with true Korean hospitality and a pleasing service culture where there's no upselling or tipping. Already a place that guaranteed will get my business again. So nice to have a server who steers you towards more modestly priced items that actually pack the most flavour. Such nice, pure honest advice.

Food was amazing for approximately $37 cdn. Had the celebrated charcoal-grilled Atka mackerel (imyeonsoo) that was the perfect balance of crispy and tender as well as the delicious spicy pork and the high quality rice that Icheon is known for. It's hard to explain how great it was. The banchan here was visually pleasing. A lot of pride goes into everything they do here. taken in Icheon by @therealbuntcake

3

3

3 months ago

@alice_cheongdam
A true sense of discovery here in this Alice in Wonderland themed cocktail bar. Even trying to find the bathroom was fun. Whimsical and technical and welcoming. Really delicious cocktails in an immersive space. Good call on the snacks.

Ranked #13 in Asia's 50 Best Bars

#seoulcocktails #instacocktails #cocktail taken in Seoul, South Korea by @therealbuntcake

3

1

4 months ago

The Quartet Table. A lovely evening of collaboration and cross-pollination of food and wine @thewilderooftop @terroirsymposium @thedorianhotel

Immersive dining with a uniting of chefs with unique narratives for every course.

Who knew the storied LH mushroom puree could evoke such amorous feelings... 😘😁

Featuring
Chef Jason Bangerter @chefbangerter Langdon Hall

Chef Leroy Borrega @chefleroyborrega The Wilde on 27

Chef Josh Dyer
CRAFT & Central Restaurants

Chef Rupert Garcia @rupertgarcia
Alvin's Jazz Club

CANAPES
Summer Truffle Perogie (Chef Josh)
Chicken Adobo (Chef Rupert)
Juniper Smoked Trout (Chef Jason)
QC Foie Cigar (Chef Leroy)

WINE PAIRING: Cuvée Catharine Brut NV

FIRST COURSE by CHEF RUPERT
Beets & Haskap
Roasted Beets, Beet & Haskap Emulsion, Beet Pearl, Haskap Fluid Gel, Fermented Haskap

WINE PAIRING: Cuvée Catharine Brut NV

SECOND COURSE by CHEF JASON
Sea Scallops
Geranium Jam, Garden Garnish

WINE PAIRING: Henry of Pelham Riesling

THIRD COURSE by CHEF JOSH
Bone Marrow & Caviar
24 Hour Miso-Cured Bone Marrow, Acadian Sturgeon Caviar

WINE PAIRING: Cuvée Catharine Brut NV Rosé

FOURTH COURSE by CHEF RUPERT
BC Ling Cod
Cod Roulade, Cod Celeriac Terrine, Baby Kale Laing

WINE PAIRING: Family Tree Chardonnay

FIFTH COURSE by CHEF JOSH
Pork & Spring Peas
Broek Pork Belly, Fava Beans, English Peas, Juniper

WINE PAIRING: Family Tree Chardonnay (cont'd)

SIXTH COURSE by CHEF JASON
LH Mushroom Purée
Hen Bone Velouté, Truffle

WINE PAIRING: Speck Family Reserve Pinot Noir

SEVENTH COURSE by CHEF LEROY
AB Beef Five Ways
Beef Ballotine, Short Ribs, Tendon Veil, Pomme Anna Truffles, Beef Jus Calamansi

WINE PAIRING: Speck Family Reserve Baco Noir

DESSERT COURSE by CHEF TREVOR (The Wilde on 27)
Black Forest Trifle
70% Callebaut Dark Chocolate Mousse, Whipped Cherry Cremeaux, Milk Ice Cream

WINE PAIRING: Henry of Pelham Riesling Ice Wine

Wine pairings courtesy of Henry of Pelham Family Estate taken in The Wilde on 27 by @therealbuntcake

3

10

4 months ago