Jeremy Pang’s Chinese Kitchen
Simple techniques. Delicious recipes. School of Wok owner and chef Jeremy Pang has penned Chinese Kitchen – Simple techniques – Delicious recipes, and it’s a...
Spring Onion Pancakes
Soy, Maple and Ginger Dipping Sauce. Another delicious recipe from Maple of Canada UK. Spring Onion Pancakes with Soy, Maple and Ginger Dipping Sauce is...
Half Day Phuket City Tour
Thailand is an easy country to love. A popular part of that land is Phuket and there is more to that region than just its...
Jang: The Soul of Korean Cooking
Essential Sauces. This is a delightful cookbook offering more than 60 recipes featuring Gochujang, Doenjang, and Ganjang. These are Korea’s essential sauces, and Jang: The...
New Banana Tree Opens in Salford with Free Katsu Curries
Enjoy Banana Tree’s famous Pad Thai, Ramens, Katsu curries and delicious cocktails at new Lowry Outlet Mall restaurant Limited time only 50% off all menu...
Asian Pork Mince from HECK!
An Oriental Time-Saver. Here is another tasty and meaty innovation from HECK. They are offering, for a limited time, sticky soy-seasoned British pork mince with...
Indian Accent – Mayfair London – restaurant review
So, what does one do when a long-loved favourite restaurant closes? Sit in a darkened room in a state of sad dismay? Or, perhaps one...
Thai Square Fulham – restaurant review
Yes, dear reader, this is a chain restaurant and I make no apologies for reviewing a Thai Square. Why do chains become chains? Because they...
Authentic Recipes from the Philippines by Reynaldo Alejandro – review
This is a unique book considering a cuisine little known in Europe. How frequently do we say “let’s go out for a Filipino”? Not often,...
The Food and Cooking of Japan and Korea by Emi Kazuko – review
A few years ago our culinary ethnic horizons extended to a Friday night curry and perhaps the occasional Chinese dinner of sweet and sour pork....
The Hunt for Filipino Food: Kusina to Cuisine by St. Theresa’s College Manila Foundation – review
I am a cookbook reviewer, and it’s always exciting to leaf through pages that offer an insight into a new and vibrant cuisine. And I...
Asian Chicken Salad
By: Antony Worrall Thompson Ingredients 1 (about 1.5 kg) chicken 4 spring onions, sliced 3 coin-thick slices of ginger 6 cloves garlic, peeled 1...
Spices and Seasons by Rinku Bhattacharya – review
Indian is perhaps my favourite cuisine. To be honest though, saying that one is going out for an ‘Indian’ tonight is as ridiculous as saying...
Ekachai Oriental Dining Room, Liverpool Street – review
I know it’s all a matter of taste – literally and metaphorically – when it comes to restaurants. Some diners have a flavour profile in...
The Food of Vietnam by Luke Nguyen – review
We in the UK, and in London in particular, are blessed with ingredients from across the globe, and with restaurants from every continent. Indian food...
Authentic Recipes from Malaysia by Wendy Hutton – review
There are just a few Malaysian restaurants in London. I have visited most of them and they range from high-end teak-polished splendour to casual vinyl-topped...
The Ultimate Nepalese Cook Book by Pemba Lama – review
“Bravest of the brave, most generous of generous, never had a country more faithful friends than you.” – Sir Ralph Turner, quoted on the Gurkha...
The Complete Book of Korean Cooking by Young Jin Song – review
I am convinced that Korean food will be the next big food trend. It has an appealing mix of tongue-tingling spice, light freshness and an...
Modern Thai Food by Martin Boetz – review
Modern Thai Food is a large-format volume with some of the most stunning food photography I have ever seen. Jeremy Simons takes advantage of full...
Easy Chinese Recipes by Bee Yinn Low – review
To any home cook that title might sound attractive – Easy Chinese Recipes – but to a reviewer who is a passionate cook that very...