Chim’s Thai Restaurant There are a lot of restaurants that can serve THAI FOOD, but most of it is kind of a watered down approach. I mean, I ate in Busaba about ten years ago when it was one of the first THAI Chains, and it was nothing special, but maybe if you’ve never beenContinue reading “Top-notch Thai street food in Surrey”
Hochi Bochi restaurant Sometimes restaurants deliver in some unexpected ways and I react in different ways to how I imagined I would. Like when I went to Hochi Bochi restaurant in Chiba recently. I was lured in by the varied Okonimiyaki on offer restaurant. The restaurant has a very unique atmosphere With low level tablesContinue reading “Hochi Bochi – Restaurant review”
I realised recently it was naive of me to think that I could go to Korea and make all my problems disappear. cause when you move to a new country, you replace your old problems with new ones. When i was living in London, I though that everything about Korea was good but now IContinue reading “The real Korea”
First, let’s get past the over-familiar, guidebook cliches written about South Korea: It’s a land of contrasts (often the first sentence of many travel guides); its one of the most rapidly developing of Asian countries (actually it was, but the economy has been slowing down in the last few years; the country doesn’t have anyContinue reading “My first visit to South Korea”
It’s now been more than three years since I moved from East London to London’s Koreatown and although I occasionally think about leaving, I have never made any serious attempts to do so. I’ve lived in many different places since I left home. But the first time I managed to feel that I lived inContinue reading “3 years in Koreatown”
Books reviewed: Koreatown A Cookbook – Deuki Hong & Matt Robbard K Food – Da Hae and Gareth West Korean Food Made Simple – Judy Joo Our Korean Kitchen Rejina Po and Jordan Bourke
I ‘review’ Giles Coren’s review of London restaurant Sosharu.
There’s a very good reason why most restaurants don’t have open kitchens: most (nearly all) chefs are ugly with terrible anger-management problems.
In true Asian style, we dined and dashed, but not before paying the bill