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@soyhanberlin: TONY MONTANA💨 #soyhan #berlin #hajar #berlinwedding

SOYHANBERLIN
SOYHANBERLIN
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Region: DE
Thursday 03 September 2026 18:18:07 GMT
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ssk_.67
sibe𝓁 🇽🇰 :
Krass
2026-09-03 18:31:38
7
soyhanbigfan
𝑺𝒐𝒚𝒉𝒂𝒏 𝒇𝒂𝒏 :
Peak Song❤️❤️
2026-09-03 18:46:01
0
lakash.6.5
lakash.6.5 :
Massari im Blut❤️
2026-09-03 18:37:40
2
prinzzzzz030
Deno.blnnn💶👑 :
Wann kommt der Song?
2026-09-03 18:47:33
2
kty.emil
kty.emil :
Bockt
2026-09-03 19:01:06
1
amcan030
Amcan030 :
Maschine
2026-09-03 21:59:38
0
libo656
Moussa030 :
Einfach beste
2026-09-03 19:35:31
0
illegallegalegal7
😈██████████😈 :
Gramm für Gramm 🔥🔥🔥🔥
2026-09-03 18:40:24
0
stoked.mp4
STOKED :
Stark bre
2026-09-03 18:40:17
0
taha_6389
𝐓𝐚𝐡𝐚_𝟔𝟑 :
BABA LAN❤️
2026-09-03 18:21:04
0
_civoo
civata :
Gutee
2026-09-03 19:48:33
0
ayyildiz66.y
☪︎𝓨𝓾̈𝓴𝓼𝓮𝓵☪︎ //ᶜᶜᶜ💫 :
👍👍👍
2026-09-03 22:11:11
0
patriot_damas
🩸REDD ROOBZ INTERNATIONAL 🩸 :
@🩸 𖣂︎ REDD BERLIN 𖣂︎ 🩸 🔥
2026-09-03 21:38:03
0
gracekelly246
UNBEKANNT :
👍🏻👍🏻👍🏻🔥🔥🔥💯💯💯
2026-09-03 18:22:30
0
mzi_030
مصطفى :
⭐️⭐️
2026-09-04 11:47:08
0
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FRIDGE FREESTYLN’ EP.13 @Kevin THE DISH: Aged Wagyu Ribeye Tartare Yuzu Pickled Mango Koji Yolk Sauce Fried Imitation Crab Crumble & Pine Nuts Citrus & Calabrian Chili PRIMARY INSPO -Kevin is an ex-michelin chef working for the iconic Chef Daniel Boulud at 3 Star Daniel in NYC. I wanted to create a dish that had the finesse, intricacy & flavor of a 3 star dish -In Kevin’s videos, he makes recipes fusing his Korean heritage with his French cooking background & love for Italian food. I wanted to create an iconic French classic; Beef Tartar with the flavors of Korea & Italy. SECONDARY INSPO -Kevin has a very well stocked pantry in terms of flavor boosters, something many chefs have in common to help build flavor with different kinds of ingredients like vinegars, mustards & condiments. I was really excited seeing the products in his pantry & wanted to build as much layers of flavor in the dish as I could that makes sense. This dish has it all being savoury, salty, sweet, sour, tangy, spicy & bitter. -I wanted to take the elements of what makes a good beef tartar & put a twist on it such as using imitation crab, pine nuts & chilled onions to representthe crunch that would’ve been from chips/bread, using the egg as a sauce vs binder or pickled mango vs cornichon/capers etc COMPONENTS Beef Tartar -Aged Wagyu Ribeye -Shio Koji -Sesame Oil -Soy Sauce -Triple Crunch Mustard -Garlic -Yuzu Pickled Mango -Lemon Juice Yuzu Pickled Mango -Mango -Rice Wine Vinegar -Yondu -Yuzu Vinegar Yolk Sauce -Egg Yolk -Sesame Seeds -Shio Koji -Rice Vinegar Powder -Gochugaru Extras -Lemon Supreme -Parsley Stems -Parsley -Calabrian Chili -Fried Imitation Crab -Pine Nuts #mcnastychallenge #mcnasty #wagyu #wagyubeef #raw #meat #steak #rare #asianfood #koreanfood #frenchfood #italianfood #thebear #fridgefreestyln #freestyle #tiktokfood #tiktokchef #foodchallenge
FRIDGE FREESTYLN’ EP.13 @Kevin THE DISH: Aged Wagyu Ribeye Tartare Yuzu Pickled Mango Koji Yolk Sauce Fried Imitation Crab Crumble & Pine Nuts Citrus & Calabrian Chili PRIMARY INSPO -Kevin is an ex-michelin chef working for the iconic Chef Daniel Boulud at 3 Star Daniel in NYC. I wanted to create a dish that had the finesse, intricacy & flavor of a 3 star dish -In Kevin’s videos, he makes recipes fusing his Korean heritage with his French cooking background & love for Italian food. I wanted to create an iconic French classic; Beef Tartar with the flavors of Korea & Italy. SECONDARY INSPO -Kevin has a very well stocked pantry in terms of flavor boosters, something many chefs have in common to help build flavor with different kinds of ingredients like vinegars, mustards & condiments. I was really excited seeing the products in his pantry & wanted to build as much layers of flavor in the dish as I could that makes sense. This dish has it all being savoury, salty, sweet, sour, tangy, spicy & bitter. -I wanted to take the elements of what makes a good beef tartar & put a twist on it such as using imitation crab, pine nuts & chilled onions to representthe crunch that would’ve been from chips/bread, using the egg as a sauce vs binder or pickled mango vs cornichon/capers etc COMPONENTS Beef Tartar -Aged Wagyu Ribeye -Shio Koji -Sesame Oil -Soy Sauce -Triple Crunch Mustard -Garlic -Yuzu Pickled Mango -Lemon Juice Yuzu Pickled Mango -Mango -Rice Wine Vinegar -Yondu -Yuzu Vinegar Yolk Sauce -Egg Yolk -Sesame Seeds -Shio Koji -Rice Vinegar Powder -Gochugaru Extras -Lemon Supreme -Parsley Stems -Parsley -Calabrian Chili -Fried Imitation Crab -Pine Nuts #mcnastychallenge #mcnasty #wagyu #wagyubeef #raw #meat #steak #rare #asianfood #koreanfood #frenchfood #italianfood #thebear #fridgefreestyln #freestyle #tiktokfood #tiktokchef #foodchallenge
Replying to @Gav the Werewolf
Replying to @Gav the Werewolf
How our home slipper got me feeling 💃 Every time, everywhere, #alwaysATARU ⁣⁣⁣ ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ #KamuPastiPerlu #SimpleJoys #ATARU
How our home slipper got me feeling 💃 Every time, everywhere, #alwaysATARU ⁣⁣⁣ ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ #KamuPastiPerlu #SimpleJoys #ATARU

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